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. Microbes or pathogens contaminate food and make you sick






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






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






4. Stores water (juiciness)






5. Texture - consistency - astringency - chemethesis






6. Cook in hot liquid using precautions to retain shape






7. 1 pint






8. Digestible and undigestible






9. 2.4k






10. Sugar






11. Glucose - fructose - galactose






12. 1 tsp






13. Physical - measurements - and equipment






14. 1 oz






15. 1/4' pieces






16. 1 cup






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






18. Liquid bubbles actively






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






20. 1 oz






21. Color; carb synthesis






22. Preheat briefly to inactivate enzymes






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






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






25. Remove skin






26. Raw meat - poultry - eggs






27. 1 cup






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






29. Budhism - hinuduism - mormons






30. Textured Vegetable Protein; from soybeans






31. Enzyme






32. How heavy






33. Clean - seperate - cook - chill






34. Divide food






35. Stewing - poaching






36. Gluten free - lactose free (specific disorder)






37. Sucrose - maltose - lactose






38. Added nutrients that were never there






39. Proper for jews to eat






40. Liquid - unsaturated - vegetable oil






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






42. To simmer for a long time






43. Regulate metabolic functions






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






45. 50%






46. Government has no definition; companies are loose with it






47. Food and drug administration






48. Catalase






49. Center for Disease Control and Prevention






50. 100%