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. Water






2. Transfer to a neighboring material w/o contact






3. Crisp tender






4. To brown






5. PKU






6. Food continues to cook after it is out






7. 1 in every 6






8. 1/2' pieces






9. How heavy






10. 1 tsp






11. 95% w/o synthetic pesticides and no GMO






12. Malic






13. Cut or chop fine






14. Budhism - hinuduism - mormons






15. Direct from one to another that is contacting






16. Sugar






17. Benzoic






18. Clean - seperate - cook - chill






19. Physical - measurements - and equipment






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






21. Proper for jews to eat






22. Sucrose - maltose - lactose






23. Flavor and acidity






24. Cut or tear into strips or pieces






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






26. Ability to respire - loss of moisture






27. Color; carb synthesis






28. To boil in water until food is partially cooked






29. 1 cup






30. 1 tsp






31. Fructose - glucose - sucrose






32. Reduce by cutting - crushing - or grinding






33. 'no meats on fridays'






34. Iodized salt - calcium fortified OJ - energy bars






35. Digestible and undigestible






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






37. Effective- detect difference affective- individual preference






38. 7 is neutral (below 7 is acidic) (higher 7 is base)






39. Solid - saturated - animal fat






40. 1/4' pieces






41. Stewing - poaching






42. 100%






43. To cook in steam generated by boiling water






44. To cook under direct heat






45. 1 kg






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






47. Sugar






48. Moving hot air or liquid currents around food






49. Imitations of meat by blending soy and others






50. 1 lb