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. Catalase






2. Enzyme






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






4. To simmer for a long time






5. Regulate metabolic functions






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






7. Match like strips






8. Clean - seperate - cook - chill






9. AKA tanins found in apples - avacados - apricots






10. Textured Vegetable Protein; from soybeans






11. Cook in hot liquid using precautions to retain shape






12. Liquid - unsaturated - vegetable oil






13. Physical - measurements - and equipment






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






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






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






17. Added nutrients that were lost






18. Salmonella - ecquli - novirus - listeria






19. Handle raw foods with cooked foods






20. How thick






21. 'no meats on fridays'






22. Budhism - hinuduism - mormons






23. 2.4k






24. Sugar






25. Imitations of meat by blending soy and others






26. Gluten free - lactose free (specific disorder)






27. Transfer to a neighboring material w/o contact






28. Better retention of flavor - texture - and color






29. 1.6k






30. Unit that produces the microwaves






31. Proper for jews to eat






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






33. Breads - chewing gums - caramels - frozen desserts






34. Cut or tear into strips or pieces






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






36. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






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






38. Polyplenol






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






40. Nutrition facts (found on the labels) and contamination (pesticides - allergens)






41. Liquid bubbles actively






42. To cook under direct heat






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






44. 1 Tbs






45. Sucrose - maltose - lactose






46. Moving hot air or liquid currents around food






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






48. 1 tsp






49. Flavor and acidity






50. Canned - frozen - dried