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. Better retention of flavor - texture - and color






2. 1 quart






3. By friction; the water molecules are randomly oriented in the food






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






5. Nutrition facts (found on the labels) and contamination (pesticides - allergens)






6. Enzyme






7. Center for Disease Control and Prevention






8. How thick






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






10. Gluten free - lactose free (specific disorder)






11. To cook under direct heat






12. Clusters firmly closed






13. 1 pint






14. 10%






15. 1.6k






16. Sucrose - maltose - lactose






17. Canned - frozen - dried






18. Liquid - unsaturated - vegetable oil






19. Textured Vegetable Protein; from soybeans






20. Clean smooth and tender inner stalks






21. Garlic - nuts






22. 1 cup






23. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring






24. 1 cup






25. To cook meat or vegetables in an oven uncovered






26. Fruit because it grows from a plant's flower






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






28. Cut or chop fine






29. PKU






30. Sight - odor - taste - touch - sound






31. Sugar






32. Heat transfer - universal solvent - chemical reactions - preservation






33. Natural cementing agents in jellies and jams






34. Ability to respire - loss of moisture






35. Irregular pieces






36. Glucose - fructose - galactose






37. Saltiness






38. Proper for jews to eat






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






40. Iodized salt - calcium fortified OJ - energy bars






41. Islamic/muslim






42. Crisp tender






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






44. 1 tsp






45. Match like strips






46. Waves and particles moving outward from their source






47. Bring shiney






48. How heavy






49. Divide food






50. Liquid bubbles actively