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. Stores plant starch and can be digested






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






3. Stewing - poaching






4. Fructose - glucose - sucrose






5. 100%






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






7. Crisp tender






8. Enzyme






9. PKU






10. Added nutrients that were never there






11. Garlic - nuts






12. 1 quart






13. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






14. Handle raw foods with cooked foods






15. Saltiness






16. Physical - measurements - and equipment






17. Divide food






18. 1 in every 6






19. To cook in steam generated by boiling water






20. Moving hot air or liquid currents around food






21. Clean - seperate - cook - chill






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






23. 1 tsp






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






25. Ability to respire - loss of moisture






26. 1 lb






27. 'no meats on fridays'






28. 7 is neutral (below 7 is acidic) (higher 7 is base)






29. Clean smooth and tender inner stalks






30. Benzoic






31. Catalase






32. Genetically modified organism






33. 1 oz






34. Microbes or pathogens contaminate food and make you sick






35. Textured Vegetable Protein; from soybeans






36. Islamic/muslim






37. Stores water (juiciness)






38. Baking - broiling - frying






39. Gluten free - lactose free (specific disorder)






40. Cook at a temperature just below boiling






41. To fry food in a small amount of fat






42. Cut or chop fine






43. 50%






44. 1 pint






45. Waves and particles moving outward from their source






46. Bring shiney






47. To boil in water until food is partially cooked






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






49. United states department of agriculture






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