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. 'no meats on fridays'






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






3. Liquid - unsaturated - vegetable oil






4. Catalase






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






6. Better retention of flavor - texture - and color






7. To cook meat or vegetables in an oven uncovered






8. Clean - seperate - cook - chill






9. Regulate metabolic functions






10. Islamic/muslim






11. 10%






12. Added nutrients that were never there






13. 1 oz






14. Texture - consistency - astringency - chemethesis






15. 1 lb






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






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






18. 1.6k






19. Ability to respire - loss of moisture






20. Center for Disease Control and Prevention






21. 2.4k






22. Handle raw foods with cooked foods






23. Garlic - nuts






24. Remove skin






25. Saltiness






26. Sucrose - maltose - lactose






27. Tartaric






28. Clean smooth and tender inner stalks






29. Unit that produces the microwaves






30. Water






31. Transfer to a neighboring material w/o contact






32. Cut or chop fine






33. Textured Vegetable Protein; from soybeans






34. 1 tsp






35. Added nutrients that were lost






36. Sight - odor - taste - touch - sound






37. 1/2' pieces






38. Stores plant starch and can be digested






39. Digestible and undigestible






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






41. 1 gallon






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






43. 95% w/o synthetic pesticides and no GMO






44. PKU






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






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






47. Imitations of meat by blending soy and others






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






49. To simmer for a long time






50. Preheat briefly to inactivate enzymes