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






2. 1 tsp






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






4. 1 lb






5. Citric






6. Microbes or pathogens contaminate food and make you sick






7. Better retention of flavor - texture - and color






8. Texture - consistency - astringency - chemethesis






9. Crisp tender






10. Imitations of meat by blending soy and others






11. Glucose - fructose - galactose






12. Liquid bubbles actively






13. Divide food






14. Cook at a temperature just below boiling






15. Flavor and acidity






16. To brown






17. Fructose - glucose - sucrose






18. Bring shiney






19. 1 Tbs






20. 1 oz






21. To cook in hot fat






22. Saltiness






23. Malic






24. United states department of agriculture






25. Islamic/muslim






26. Clusters firmly closed






27. 1/2' pieces






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






29. 50%






30. To cook under direct heat






31. Reduce by cutting - crushing - or grinding






32. 100%






33. Handle raw foods with cooked foods






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






35. Sweetness






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






37. 3 -000






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






39. Enzyme






40. Circle with middle left empty






41. Waves and particles moving outward from their source






42. Physical - measurements - and equipment






43. 1 in every 6






44. Color; carb synthesis






45. Irregular pieces






46. 1 gallon






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






48. Salmonella - ecquli - novirus - listeria






49. Center for Disease Control and Prevention






50. Gentle palm pressure; watery consistency