Test your basic knowledge |

Food Science And Technology

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Malic






2. To boil in water until food is partially cooked






3. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)






4. Solid - saturated - animal fat






5. 'no meats on fridays'






6. Added nutrients that were lost






7. Genetically modified organism






8. 100%






9. How thick






10. Garlic - nuts






11. 7 is neutral (below 7 is acidic) (higher 7 is base)






12. Budhism - hinuduism - mormons






13. Saltiness






14. Perceived as hot but not temperature hot (chili peppers)






15. Glucose - fructose - galactose






16. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)






17. 2.4k






18. Textured Vegetable Protein; from soybeans






19. To simmer for a long time






20. Salmonella - ecquli - novirus - listeria






21. Benzoic






22. Cut or chop fine






23. Stores plant starch and can be digested






24. Ability to respire - loss of moisture






25. Remove skin






26. Food continues to cook after it is out






27. Canned - frozen - dried






28. Detect specific flavor or texture (flavor profile - texture profile)






29. Gene alteration; good = eat something you are allergic too / bad = not natural






30. Use as little water as possible - dont let them bounce off eachother - leave lid cracked






31. Tartaric






32. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)






33. Sugar






34. Clean - seperate - cook - chill






35. Lower because it takes longer for the molecules to slow down with the addition






36. Regulate metabolic functions






37. 1.6k






38. Added nutrients that were never there






39. To brown






40. 1/2' pieces






41. Preheat briefly to inactivate enzymes






42. Flavor and acidity






43. 1 tsp






44. Crisp tender






45. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory






46. Better retention of flavor - texture - and color






47. Physical - measurements - and equipment






48. Proper for jews to eat






49. 1 tsp






50. Heat up foods by use of high frequency electromagnetic waves