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. Raw meat - poultry - eggs






2. 2.4k






3. Stores water (juiciness)






4. Waves and particles moving outward from their source






5. 1 quart






6. Stewing - poaching






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






8. Transfer to a neighboring material w/o contact






9. United states department of agriculture






10. Color; carb synthesis






11. To boil in water until food is partially cooked






12. Saltiness






13. Textured Vegetable Protein; from soybeans






14. AKA tanins found in apples - avacados - apricots






15. Fructose - glucose - sucrose






16. Tartaric






17. Clean smooth and tender inner stalks






18. Effective- detect difference affective- individual preference






19. Remove skin






20. Clean - seperate - cook - chill






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






22. Crisp tender






23. Microbes or pathogens contaminate food and make you sick






24. Cut or tear into strips or pieces






25. 1/4' pieces






26. 1 cup






27. Divide food






28. Enzyme






29. Genetically modified organism






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






31. Added nutrients that were never there






32. Center for Disease Control and Prevention






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






34. PKU






35. Sight - odor - taste - touch - sound






36. Solid - saturated - animal fat






37. Gentle palm pressure; watery consistency






38. Moving hot air or liquid currents around food






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






40. 1 kg






41. Glucose - fructose - galactose






42. Physical - measurements - and equipment






43. To brown






44. 1 Tbs






45. Polyplenol






46. How thick






47. To fry food in a small amount of fat






48. To cook under direct heat






49. 1 gallon






50. 1 in every 6







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Can you answer 50 questions in 15 minutes?


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