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. Sweetness






2. Direct from one to another that is contacting






3. Polyplenol






4. Cook at a temperature just below boiling






5. 1 tsp






6. Stores water (juiciness)






7. 1/2' pieces






8. Clean - seperate - cook - chill






9. Ability to respire - loss of moisture






10. Center for Disease Control and Prevention






11. Digestible and undigestible






12. Iodized salt - calcium fortified OJ - energy bars






13. Genetically modified organism






14. Textured Vegetable Protein; from soybeans






15. Breads - chewing gums - caramels - frozen desserts






16. Remove skin






17. How heavy






18. 1 oz






19. Food and drug administration






20. 95% w/o synthetic pesticides and no GMO






21. Cut or tear into strips or pieces






22. Saltiness






23. 1 cup






24. Food continues to cook after it is out






25. Gluten free - lactose free (specific disorder)






26. 1 oz






27. 3 -000






28. Liquid - unsaturated - vegetable oil






29. 1 oz






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






31. Sugar






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






33. Clean smooth and tender inner stalks






34. Circle with middle left empty






35. Islamic/muslim






36. Natural cementing agents in jellies and jams






37. Baking - broiling - frying






38. Crisp tender






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






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






41. Enzymes soften fruit by breaking down the pectic substances






42. 10%






43. AKA tanins found in apples - avacados - apricots






44. 1 tsp






45. Transfer to a neighboring material w/o contact






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






47. Effective- detect difference affective- individual preference






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






49. Sucrose - maltose - lactose






50. Solid - saturated - animal fat