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. 2.4k






2. Bring shiney






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






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






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






6. Microbes or pathogens contaminate food and make you sick






7. 1.6k






8. Crisp tender






9. Tartaric






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






11. Glass - plastic - ceramic






12. Color; carb synthesis






13. 7 is neutral (below 7 is acidic) (higher 7 is base)






14. Sight - odor - taste - touch - sound






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






16. To simmer for a long time






17. Added nutrients that were never there






18. Liquid bubbles actively






19. Cook at a temperature just below boiling






20. Stores plant starch and can be digested






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






22. To brown






23. 1 cup






24. Garlic - nuts






25. Food continues to cook after it is out






26. Budhism - hinuduism - mormons






27. Better retention of flavor - texture - and color






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






29. 100%






30. Match like strips






31. Sugar






32. Remove skin






33. Added nutrients that were lost






34. Imitations of meat by blending soy and others






35. 1 pint






36. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)






37. To cook under direct heat






38. Catalase






39. Cut or tear into strips or pieces






40. Breads - chewing gums - caramels - frozen desserts






41. Salmonella - ecquli - novirus - listeria






42. Waves and particles moving outward from their source






43. Moving hot air or liquid currents around food






44. Raw meat - poultry - eggs






45. Texture - consistency - astringency - chemethesis






46. Divide food






47. Clusters firmly closed






48. United states department of agriculture






49. Fructose - glucose - sucrose






50. Textured Vegetable Protein; from soybeans