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. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)






2. Textured Vegetable Protein; from soybeans






3. Better retention of flavor - texture - and color






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






5. Salmonella - ecquli - novirus - listeria






6. Water






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






8. United states department of agriculture






9. 1 cup






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






11. Enzymes soften fruit by breaking down the pectic substances






12. Liquid - unsaturated - vegetable oil






13. Clusters firmly closed






14. Stewing - poaching






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






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






17. Proper for jews to eat






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






19. Malic






20. To boil in water until food is partially cooked






21. Unit that produces the microwaves






22. Stores plant starch and can be digested






23. Genetically modified organism






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






25. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






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






27. To fry food in a small amount of fat






28. Center for Disease Control and Prevention






29. Garlic - nuts






30. Sugar






31. Texture - consistency - astringency - chemethesis






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






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






34. Enzyme






35. 1.6k






36. Effective- detect difference affective- individual preference






37. 1 gallon






38. Cut or chop fine






39. Divide food






40. Added nutrients that were lost






41. 95% w/o synthetic pesticides and no GMO






42. Match like strips






43. Iodized salt - calcium fortified OJ - energy bars






44. Budhism - hinuduism - mormons






45. Benzoic






46. 1 oz






47. Flavor and acidity






48. 1 in every 6






49. Clean smooth and tender inner stalks






50. Physical - measurements - and equipment