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. Remove skin






2. Citric






3. Waves and particles moving outward from their source






4. 1 tsp






5. Microbes or pathogens contaminate food and make you sick






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






7. Polyplenol






8. 10%






9. Color; carb synthesis






10. 1/2' pieces






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






12. 1 oz






13. Unit that produces the microwaves






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






15. Center for Disease Control and Prevention






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






17. AKA tanins found in apples - avacados - apricots






18. Glucose - fructose - galactose






19. Circle with middle left empty






20. Physical - measurements - and equipment






21. 1 lb






22. Sight - odor - taste - touch - sound






23. Effective- detect difference affective- individual preference






24. Irregular pieces






25. Ability to respire - loss of moisture






26. To simmer for a long time






27. 2.4k






28. 95% w/o synthetic pesticides and no GMO






29. Natural cementing agents in jellies and jams






30. Saltiness






31. 1 quart






32. Direct from one to another that is contacting






33. 100%






34. Stewing - poaching






35. To boil in water until food is partially cooked






36. 7 is neutral (below 7 is acidic) (higher 7 is base)






37. Food continues to cook after it is out






38. Added nutrients that were never there






39. Flavor and acidity






40. To cook under direct heat






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






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






43. 1 oz






44. United states department of agriculture






45. Stores plant starch and can be digested






46. Textured Vegetable Protein; from soybeans






47. Baking - broiling - frying






48. Food and drug administration






49. Catalase






50. Gentle palm pressure; watery consistency