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 tsp






2. Ability to respire - loss of moisture






3. Gentle palm pressure; watery consistency






4. Polyplenol






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






6. Added nutrients that were lost






7. Liquid bubbles actively






8. Gene alteration; good = eat something you are allergic too / bad = not natural






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






10. Saltiness






11. Hydration - denaturation - enzymatic reactions - buffering - browning






12. To cook in steam generated by boiling water






13. Tartaric






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






15. 1/4' pieces






16. Saltiness






17. 1 oz






18. Salmonella - ecquli - novirus - listeria






19. Texture - consistency - astringency - chemethesis






20. 1 kg






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






22. 1 gallon






23. 1 tsp






24. Canned - frozen - dried






25. Stewing - poaching






26. 2.4k






27. Divide food






28. Sugar






29. Clusters firmly closed






30. 1 cup






31. 'no meats on fridays'






32. Digestible and undigestible






33. Microbes or pathogens contaminate food and make you sick






34. 7 is neutral (below 7 is acidic) (higher 7 is base)






35. Center for Disease Control and Prevention






36. 10%






37. Enzymes soften fruit by breaking down the pectic substances






38. Waves and particles moving outward from their source






39. Gluten free - lactose free (specific disorder)






40. To fry food in a small amount of fat






41. How heavy






42. Sugar






43. 1/2' pieces






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






45. Benzoic






46. Color; carb synthesis






47. Cook at a temperature just below boiling






48. Garlic - nuts






49. Regulate metabolic functions






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