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. Regulate metabolic functions






2. To cook meat or vegetables in an oven uncovered






3. Crisp tender






4. Added nutrients that were never there






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






6. Effective- detect difference affective- individual preference






7. Gentle palm pressure; watery consistency






8. Direct from one to another that is contacting






9. Genetically modified organism






10. 1 gallon






11. Proper for jews to eat






12. Water






13. To cook in hot fat






14. To brown






15. Imitations of meat by blending soy and others






16. Unit that produces the microwaves






17. Preheat briefly to inactivate enzymes






18. Clean smooth and tender inner stalks






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






20. Baking - broiling - frying






21. Gluten free - lactose free (specific disorder)






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






23. Saltiness






24. Waves and particles moving outward from their source






25. 1 in every 6






26. Raw meat - poultry - eggs






27. 1 tsp






28. 10%






29. Benzoic






30. Stewing - poaching






31. Tartaric






32. Added nutrients that were lost






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






34. Flavor and acidity






35. Clean - seperate - cook - chill






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






37. 1 quart






38. Cut or chop fine






39. Natural cementing agents in jellies and jams






40. Enzyme






41. Malic






42. Catalase






43. Circle with middle left empty






44. Food continues to cook after it is out






45. Texture - consistency - astringency - chemethesis






46. Solid - saturated - animal fat






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






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






49. Stores plant starch and can be digested






50. Sugar