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. Sweetness






2. Added nutrients that were never there






3. Cut or chop fine






4. Digestible and undigestible






5. 1/4' pieces






6. To boil in water until food is partially cooked






7. How thick






8. Genetically modified organism






9. Gentle palm pressure; watery consistency






10. 1 pint






11. Imitations of meat by blending soy and others






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






13. Clusters firmly closed






14. Stewing - poaching






15. To cook in steam generated by boiling water






16. Better retention of flavor - texture - and color






17. Stores plant starch and can be digested






18. Match like strips






19. Regulate metabolic functions






20. 2.4k






21. Stores water (juiciness)






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






23. Texture - consistency - astringency - chemethesis






24. 1/2' pieces






25. Islamic/muslim






26. To cook under direct heat






27. Remove skin






28. Citric






29. How heavy






30. AKA tanins found in apples - avacados - apricots






31. Malic






32. Transfer to a neighboring material w/o contact






33. United states department of agriculture






34. Reduce by cutting - crushing - or grinding






35. 1 oz






36. Bring shiney






37. Handle raw foods with cooked foods






38. Cut or tear into strips or pieces






39. 100%






40. To brown






41. Saltiness






42. Enzyme






43. Ability to respire - loss of moisture






44. Iodized salt - calcium fortified OJ - energy bars






45. To cook meat or vegetables in an oven uncovered






46. Food and drug administration






47. Salmonella - ecquli - novirus - listeria






48. By friction; the water molecules are randomly oriented in the food






49. Preheat briefly to inactivate enzymes






50. Color; carb synthesis