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. 2.4k






2. To brown






3. 1 in every 6






4. 1 kg






5. Budhism - hinuduism - mormons






6. 1 pint






7. Stores plant starch and can be digested






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






9. Color; carb synthesis






10. Polyplenol






11. 1.6k






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






13. 7 is neutral (below 7 is acidic) (higher 7 is base)






14. Waves and particles moving outward from their source






15. Better retention of flavor - texture - and color






16. Raw meat - poultry - eggs






17. 1 oz






18. 100%






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






20. Glass - plastic - ceramic






21. Stores water (juiciness)






22. Imitations of meat by blending soy and others






23. Physical - measurements - and equipment






24. Clean smooth and tender inner stalks






25. Proper for jews to eat






26. Match like strips






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






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






29. AKA tanins found in apples - avacados - apricots






30. Tartaric






31. Regulate metabolic functions






32. Garlic - nuts






33. Sugar






34. By friction; the water molecules are randomly oriented in the food






35. Texture - consistency - astringency - chemethesis






36. Malic






37. Sight - odor - taste - touch - sound






38. Baking - broiling - frying






39. Natural cementing agents in jellies and jams






40. Saltiness






41. Glucose - fructose - galactose






42. Liquid - unsaturated - vegetable oil






43. 1 tsp






44. Enzymes soften fruit by breaking down the pectic substances






45. 10%






46. 95% w/o synthetic pesticides and no GMO






47. Differentiate between samples (triangle - duo - rank)






48. Citric






49. Food continues to cook after it is out






50. Perceived as hot but not temperature hot (chili peppers)