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. Differentiate between samples (triangle - duo - rank)






3. Glucose - fructose - galactose






4. 95% w/o synthetic pesticides and no GMO






5. Cut or chop fine






6. Salmonella - ecquli - novirus - listeria






7. 1 cup






8. Liquid - unsaturated - vegetable oil






9. Catalase






10. Added nutrients that were lost






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






12. Textured Vegetable Protein; from soybeans






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






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






15. 1 kg






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






17. To fry food in a small amount of fat






18. 1 cup






19. Color; carb synthesis






20. 7 is neutral (below 7 is acidic) (higher 7 is base)






21. 'no meats on fridays'






22. 1 Tbs






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






24. 1 pint






25. 1 lb






26. Digestible and undigestible






27. 1 gallon






28. Canned - frozen - dried






29. Regulate metabolic functions






30. PKU






31. Imitations of meat by blending soy and others






32. Iodized salt - calcium fortified OJ - energy bars






33. 1 oz






34. 2.4k






35. 1 oz






36. To cook meat or vegetables in an oven uncovered






37. To cook under direct heat






38. 1 tsp






39. United states department of agriculture






40. 10%






41. Saltiness






42. Food continues to cook after it is out






43. Center for Disease Control and Prevention






44. Benzoic






45. Islamic/muslim






46. Garlic - nuts






47. Cut or tear into strips or pieces






48. Preheat briefly to inactivate enzymes






49. Texture - consistency - astringency - chemethesis






50. Stores water (juiciness)