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. AKA tanins found in apples - avacados - apricots






2. Physical - measurements - and equipment






3. Sugar






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






5. Water






6. Enzyme






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






8. 1 Tbs






9. Liquid - unsaturated - vegetable oil






10. Divide food






11. 100%






12. Solid - saturated - animal fat






13. Food continues to cook after it is out






14. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






15. Catalase






16. Sugar






17. Flavor and acidity






18. Gluten free - lactose free (specific disorder)






19. Textured Vegetable Protein; from soybeans






20. 3 -000






21. Reduce by cutting - crushing - or grinding






22. Added nutrients that were lost






23. Match like strips






24. Sweetness






25. 1 quart






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






27. To cook in hot fat






28. Polyplenol






29. 10%






30. To cook meat or vegetables in an oven uncovered






31. Crisp tender






32. Transfer to a neighboring material w/o contact






33. Ability to respire - loss of moisture






34. Regulate metabolic functions






35. To simmer for a long time






36. Tartaric






37. PKU






38. To cook under direct heat






39. Better retention of flavor - texture - and color






40. Cut or chop fine






41. Color; carb synthesis






42. Garlic - nuts






43. 1 oz






44. 1 lb






45. Differentiate between samples (triangle - duo - rank)






46. Government has no definition; companies are loose with it






47. To brown






48. Saltiness






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






50. Cut or tear into strips or pieces