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. 1 quart






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






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






4. To boil in water until food is partially cooked






5. 1/4' pieces






6. Liquid - unsaturated - vegetable oil






7. Genetically modified organism






8. Ability to respire - loss of moisture






9. 3 -000






10. 'no meats on fridays'






11. Match like strips






12. Clean - seperate - cook - chill






13. Added nutrients that were lost






14. Canned - frozen - dried






15. 1 kg






16. 1 Tbs






17. Proper for jews to eat






18. 1 oz






19. How thick






20. Salmonella - ecquli - novirus - listeria






21. Remove skin






22. Solid - saturated - animal fat






23. 1 cup






24. Fruit because it grows from a plant's flower






25. Clean smooth and tender inner stalks






26. Digestible and undigestible






27. Glucose - fructose - galactose






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






29. Garlic - nuts






30. Direct from one to another that is contacting






31. Food and drug administration






32. Added nutrients that were never there






33. AKA tanins found in apples - avacados - apricots






34. Enzymes soften fruit by breaking down the pectic substances






35. To brown






36. How heavy






37. Cut or chop fine






38. Cut or tear into strips or pieces






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






40. Raw meat - poultry - eggs






41. Food continues to cook after it is out






42. Sweetness






43. To cook in hot fat






44. Cook at a temperature just below boiling






45. Natural cementing agents in jellies and jams






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






47. Sight - odor - taste - touch - sound






48. 1 in every 6






49. Tartaric






50. To simmer for a long time