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. To simmer for a long time






2. 95% w/o synthetic pesticides and no GMO






3. Enzyme






4. Raw meat - poultry - eggs






5. Divide food






6. How heavy






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






8. Texture - consistency - astringency - chemethesis






9. 2.4k






10. Waves and particles moving outward from their source






11. Saltiness






12. Center for Disease Control and Prevention






13. Digestible and undigestible






14. Glucose - fructose - galactose






15. Gentle palm pressure; watery consistency






16. Fructose - glucose - sucrose






17. PKU






18. To cook meat or vegetables in an oven uncovered






19. Cut or chop fine






20. AKA tanins found in apples - avacados - apricots






21. To cook under direct heat






22. Water






23. Proper for jews to eat






24. Canned - frozen - dried






25. Food continues to cook after it is out






26. Microbes or pathogens contaminate food and make you sick






27. 3 -000






28. Islamic/muslim






29. 1 cup






30. To cook in hot fat






31. 1 oz






32. Sugar






33. Liquid bubbles actively






34. Budhism - hinuduism - mormons






35. Genetically modified organism






36. Regulate metabolic functions






37. Baking - broiling - frying






38. Nutrition facts (found on the labels) and contamination (pesticides - allergens)






39. Breads - chewing gums - caramels - frozen desserts






40. Reduce by cutting - crushing - or grinding






41. Catalase






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






43. Added nutrients that were lost






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






45. Polyplenol






46. 1 in every 6






47. Crisp tender






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






49. Gluten free - lactose free (specific disorder)






50. Textured Vegetable Protein; from soybeans






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