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. Physical - measurements - and equipment






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






3. 7 is neutral (below 7 is acidic) (higher 7 is base)






4. 3 -000






5. Cook in hot liquid using precautions to retain shape






6. Fructose - glucose - sucrose






7. Lower because it takes longer for the molecules to slow down with the addition






8. Islamic/muslim






9. 2.4k






10. 1 cup






11. Cut or chop fine






12. To boil in water until food is partially cooked






13. 1 oz






14. To cook under direct heat






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






16. 1 Tbs






17. 1/2' pieces






18. Color; carb synthesis






19. Stores plant starch and can be digested






20. Bring shiney






21. Digestible and undigestible






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






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






24. Reduce by cutting - crushing - or grinding






25. Citric






26. Sweetness






27. 50%






28. Sugar






29. Stores water (juiciness)






30. Differentiate between samples (triangle - duo - rank)






31. Gluten free - lactose free (specific disorder)






32. Polyplenol






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






34. Salmonella - ecquli - novirus - listeria






35. 1 gallon






36. Preheat briefly to inactivate enzymes






37. Irregular pieces






38. Circle with middle left empty






39. Stewing - poaching






40. Sugar






41. Moving hot air or liquid currents around food






42. Effective- detect difference affective- individual preference






43. 1 oz






44. Enzymes soften fruit by breaking down the pectic substances






45. Crisp tender






46. Ability to respire - loss of moisture






47. Sucrose - maltose - lactose






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






49. Water






50. 1 tsp