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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. How heavy






2. Preheat briefly to inactivate enzymes






3. Malic






4. 1.6k






5. 'no meats on fridays'






6. Imitations of meat by blending soy and others






7. Sweetness






8. Color; carb synthesis






9. To cook in steam generated by boiling water






10. Remove skin






11. Iodized salt - calcium fortified OJ - energy bars






12. Crisp tender






13. Food and drug administration






14. Enzymes soften fruit by breaking down the pectic substances






15. Regulate metabolic functions






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






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






18. Liquid - unsaturated - vegetable oil






19. PKU






20. Catalase






21. 1/2' pieces






22. Moving hot air or liquid currents around food






23. To cook meat or vegetables in an oven uncovered






24. 1 oz






25. Enzyme






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






27. Stewing - poaching






28. Added nutrients that were lost






29. Ability to respire - loss of moisture






30. Baking - broiling - frying






31. Cook at a temperature just below boiling






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






33. Sugar






34. To fry food in a small amount of fat






35. Food continues to cook after it is out






36. Center for Disease Control and Prevention






37. Cook in hot liquid using precautions to retain shape






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






39. Reduce by cutting - crushing - or grinding






40. Breads - chewing gums - caramels - frozen desserts






41. Cut or tear into strips or pieces






42. Stores water (juiciness)






43. Cut or chop fine






44. Circle with middle left empty






45. To boil in water until food is partially cooked






46. 1 Tbs






47. Gentle palm pressure; watery consistency






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






49. Sight - odor - taste - touch - sound






50. Transfer to a neighboring material w/o contact






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