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. Benzoic






2. 10%






3. Fructose - glucose - sucrose






4. Garlic - nuts






5. Citric






6. Microbes or pathogens contaminate food and make you sick






7. Clusters firmly closed






8. 1 oz






9. Handle raw foods with cooked foods






10. Proper for jews to eat






11. Cut or chop fine






12. To cook under direct heat






13. Sugar






14. Textured Vegetable Protein; from soybeans






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






16. Malic






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






18. 100%






19. 1 pint






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






21. Liquid - unsaturated - vegetable oil






22. Regulate metabolic functions






23. Moving hot air or liquid currents around food






24. To cook in steam generated by boiling water






25. Sweetness






26. Sucrose - maltose - lactose






27. To simmer for a long time






28. Waves and particles moving outward from their source






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






30. Iodized salt - calcium fortified OJ - energy bars






31. 1.6k






32. Better retention of flavor - texture - and color






33. Added nutrients that were never there






34. 1 quart






35. Digestible and undigestible






36. Ability to respire - loss of moisture






37. PKU






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






39. Polyplenol






40. Preheat briefly to inactivate enzymes






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






42. Canned - frozen - dried






43. 1 cup






44. 3 -000






45. To cook in hot fat






46. Baking - broiling - frying






47. 1/4' pieces






48. Added nutrients that were lost






49. Divide food






50. Use as little water as possible - dont let them bounce off eachother - leave lid cracked