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. Breads - chewing gums - caramels - frozen desserts






2. To cook in steam generated by boiling water






3. Malic






4. To simmer for a long time






5. Baking - broiling - frying






6. Sweetness






7. 1/4' pieces






8. Cook at a temperature just below boiling






9. 100%






10. Liquid bubbles actively






11. Transfer to a neighboring material w/o contact






12. Bring shiney






13. 1 kg






14. Solid - saturated - animal fat






15. Irregular pieces






16. Stores water (juiciness)






17. Iodized salt - calcium fortified OJ - energy bars






18. Cut or chop fine






19. Islamic/muslim






20. Texture - consistency - astringency - chemethesis






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






22. Food continues to cook after it is out






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






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






25. Glass - plastic - ceramic






26. 2.4k






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






28. Added nutrients that were never there






29. Moving hot air or liquid currents around food






30. To brown






31. Sugar






32. Better retention of flavor - texture - and color






33. Imitations of meat by blending soy and others






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






35. Handle raw foods with cooked foods






36. To cook under direct heat






37. Raw meat - poultry - eggs






38. Liquid - unsaturated - vegetable oil






39. 1 Tbs






40. Citric






41. Budhism - hinuduism - mormons






42. Ability to respire - loss of moisture






43. Clean smooth and tender inner stalks






44. Center for Disease Control and Prevention






45. Canned - frozen - dried






46. Unit that produces the microwaves






47. Direct from one to another that is contacting






48. Physical - measurements - and equipment






49. Reduce by cutting - crushing - or grinding






50. How thick