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. Stewing - poaching






2. Transfer to a neighboring material w/o contact






3. Center for Disease Control and Prevention






4. Digestible and undigestible






5. To cook in steam generated by boiling water






6. 3 -000






7. 1 gallon






8. Added nutrients that were lost






9. Irregular pieces






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






11. Clusters firmly closed






12. 100%






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






14. 1 tsp






15. AKA tanins found in apples - avacados - apricots






16. Clean - seperate - cook - chill






17. How thick






18. Physical - measurements - and equipment






19. Color; carb synthesis






20. Glucose - fructose - galactose






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






22. Enzymes soften fruit by breaking down the pectic substances






23. 'no meats on fridays'






24. Cut or tear into strips or pieces






25. Unit that produces the microwaves






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






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






28. 1 in every 6






29. Benzoic






30. 50%






31. To cook under direct heat






32. To brown






33. Textured Vegetable Protein; from soybeans






34. Genetically modified organism






35. To boil in water until food is partially cooked






36. Sugar






37. Moving hot air or liquid currents around food






38. Stores plant starch and can be digested






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






40. Cook at a temperature just below boiling






41. Sucrose - maltose - lactose






42. 1 Tbs






43. Crisp tender






44. Food continues to cook after it is out






45. Fructose - glucose - sucrose






46. Waves and particles moving outward from their source






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






48. Clean smooth and tender inner stalks






49. Natural cementing agents in jellies and jams






50. 1.6k