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. Garlic - nuts






2. Moving hot air or liquid currents around food






3. Malic






4. Breads - chewing gums - caramels - frozen desserts






5. How heavy






6. 1 quart






7. Saltiness






8. Enzymes soften fruit by breaking down the pectic substances






9. 1 pint






10. Remove skin






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






12. 1 tsp






13. Gluten free - lactose free (specific disorder)






14. AKA tanins found in apples - avacados - apricots






15. 1 tsp






16. 1 oz






17. Baking - broiling - frying






18. Canned - frozen - dried






19. 1 gallon






20. To cook in hot fat






21. Physical - measurements - and equipment






22. Match like strips






23. Reduce by cutting - crushing - or grinding






24. Divide food






25. PKU






26. Sight - odor - taste - touch - sound






27. 95% w/o synthetic pesticides and no GMO






28. Sugar






29. Crisp tender






30. Added nutrients that were lost






31. 1 Tbs






32. Saltiness






33. 1 in every 6






34. Textured Vegetable Protein; from soybeans






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






36. Polyplenol






37. Stores plant starch and can be digested






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






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






40. 2.4k






41. Bring shiney






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






43. To brown






44. 1 oz






45. 1 kg






46. Sugar






47. Direct from one to another that is contacting






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






49. To cook meat or vegetables in an oven uncovered






50. Stores water (juiciness)