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. 'no meats on fridays'






2. 1/2' pieces






3. Added nutrients that were never there






4. Cut or tear into strips or pieces






5. Proper for jews to eat






6. Match like strips






7. Polyplenol






8. 50%






9. Bring shiney






10. PKU






11. 3 -000






12. 1 cup






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






14. 95% w/o synthetic pesticides and no GMO






15. How thick






16. Glucose - fructose - galactose






17. Solid - saturated - animal fat






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






19. Remove skin






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






21. Moving hot air or liquid currents around food






22. Digestible and undigestible






23. Sight - odor - taste - touch - sound






24. Clean - seperate - cook - chill






25. Handle raw foods with cooked foods






26. Direct from one to another that is contacting






27. Canned - frozen - dried






28. Islamic/muslim






29. Fructose - glucose - sucrose






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






31. Liquid - unsaturated - vegetable oil






32. 1 Tbs






33. Salmonella - ecquli - novirus - listeria






34. Divide food






35. Regulate metabolic functions






36. Water






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






38. Citric






39. 1 tsp






40. 1.6k






41. Garlic - nuts






42. Effective- detect difference affective- individual preference






43. Transfer to a neighboring material w/o contact






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






45. Sweetness






46. Saltiness






47. Textured Vegetable Protein; from soybeans






48. Enzyme






49. Food and drug administration






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