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. Cut or chop fine






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






3. Microbes or pathogens contaminate food and make you sick






4. Digestible and undigestible






5. 1 cup






6. Gentle palm pressure; watery consistency






7. Budhism - hinuduism - mormons






8. Cook at a temperature just below boiling






9. Polyplenol






10. Saltiness






11. To cook in steam generated by boiling water






12. 1 tsp






13. Added nutrients that were never there






14. 1 lb






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






16. Added nutrients that were lost






17. 2.4k






18. Benzoic






19. Gluten free - lactose free (specific disorder)






20. 1 pint






21. Genetically modified organism






22. To cook in hot fat






23. 1 cup






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






25. 3 -000






26. 1 kg






27. Regulate metabolic functions






28. AKA tanins found in apples - avacados - apricots






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






30. Stewing - poaching






31. Texture - consistency - astringency - chemethesis






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






33. Preheat briefly to inactivate enzymes






34. Salmonella - ecquli - novirus - listeria






35. Circle with middle left empty






36. 1 quart






37. United states department of agriculture






38. 1/2' pieces






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






40. Liquid bubbles actively






41. 1 tsp






42. Physical - measurements - and equipment






43. Islamic/muslim






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






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






46. Food and drug administration






47. Irregular pieces






48. Heat up foods by use of high frequency electromagnetic waves






49. 1.6k






50. Malic