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






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






3. 1.6k






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






5. Gentle palm pressure; watery consistency






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






7. Islamic/muslim






8. By friction; the water molecules are randomly oriented in the food






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






10. Water






11. Cut or chop fine






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






13. 1 in every 6






14. 3 -000






15. Better retention of flavor - texture - and color






16. Food and drug administration






17. Raw meat - poultry - eggs






18. Natural cementing agents in jellies and jams






19. Salmonella - ecquli - novirus - listeria






20. Color; carb synthesis






21. Polyplenol






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






23. Proper for jews to eat






24. Sweetness






25. 7 is neutral (below 7 is acidic) (higher 7 is base)






26. Transfer to a neighboring material w/o contact






27. 10%






28. Citric






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






30. Enzymes soften fruit by breaking down the pectic substances






31. Crisp tender






32. Benzoic






33. Clusters firmly closed






34. To cook in hot fat






35. Stewing - poaching






36. To cook in steam generated by boiling water






37. Breads - chewing gums - caramels - frozen desserts






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






39. Clean - seperate - cook - chill






40. 100%






41. Center for Disease Control and Prevention






42. Tartaric






43. Digestible and undigestible






44. PKU






45. 1 oz






46. Preheat briefly to inactivate enzymes






47. 1 cup






48. 1/4' pieces






49. Textured Vegetable Protein; from soybeans






50. Divide food