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. Salmonella - ecquli - novirus - listeria






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






3. Citric






4. Perceived as hot but not temperature hot (chili peppers)






5. Preheat briefly to inactivate enzymes






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






7. Liquid - unsaturated - vegetable oil






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






9. To simmer for a long time






10. Texture - consistency - astringency - chemethesis






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






12. AKA tanins found in apples - avacados - apricots






13. 1 tsp






14. Saltiness






15. 'no meats on fridays'






16. Cook in hot liquid using precautions to retain shape






17. 10%






18. To cook under direct heat






19. Better retention of flavor - texture - and color






20. Circle with middle left empty






21. Saltiness






22. 1 quart






23. Malic






24. Effective- detect difference affective- individual preference






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






26. Match like strips






27. 3 -000






28. Iodized salt - calcium fortified OJ - energy bars






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






30. Food and drug administration






31. 1/2' pieces






32. Unit that produces the microwaves






33. PKU






34. Remove skin






35. Natural cementing agents in jellies and jams






36. Budhism - hinuduism - mormons






37. Cut or chop fine






38. Stewing - poaching






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






40. Waves and particles moving outward from their source






41. Crisp tender






42. Sugar






43. Stores plant starch and can be digested






44. Imitations of meat by blending soy and others






45. Reduce by cutting - crushing - or grinding






46. 1 oz






47. 50%






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






49. Catalase






50. To brown