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. Sugar






2. 1/4' pieces






3. AKA tanins found in apples - avacados - apricots






4. Polyplenol






5. Bring shiney






6. Transfer to a neighboring material w/o contact






7. Unit that produces the microwaves






8. Iodized salt - calcium fortified OJ - energy bars






9. 1 cup






10. Natural cementing agents in jellies and jams






11. Digestible and undigestible






12. Liquid bubbles actively






13. Match like strips






14. Liquid - unsaturated - vegetable oil






15. Budhism - hinuduism - mormons






16. Hydration - denaturation - enzymatic reactions - buffering - browning






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






18. 3 -000






19. Clean - seperate - cook - chill






20. Catalase






21. Benzoic






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






23. 1 kg






24. Stores plant starch and can be digested






25. Cut or tear into strips or pieces






26. 2.4k






27. Saltiness






28. To cook under direct heat






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






30. Waves and particles moving outward from their source






31. Clusters firmly closed






32. To cook in hot fat






33. Genetically modified organism






34. 1 quart






35. Metal pans - pottery with lead glaze - any metal trim






36. Canned - frozen - dried






37. Stores water (juiciness)






38. Enzyme






39. Solid - saturated - animal fat






40. How thick






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






42. Microbes or pathogens contaminate food and make you sick






43. United states department of agriculture






44. Clean smooth and tender inner stalks






45. Handle raw foods with cooked foods






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






47. To cook in steam generated by boiling water






48. Added nutrients that were never there






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






50. Citric