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






2. Glass - plastic - ceramic






3. To boil in water until food is partially cooked






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






5. Cut or chop fine






6. Saltiness






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






8. Regulate metabolic functions






9. 'no meats on fridays'






10. Enzymes soften fruit by breaking down the pectic substances






11. Better retention of flavor - texture - and color






12. Flavor and acidity






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






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






15. To fry food in a small amount of fat






16. Circle with middle left empty






17. 1 oz






18. Waves and particles moving outward from their source






19. 1 cup






20. Textured Vegetable Protein; from soybeans






21. 3 -000






22. AKA tanins found in apples - avacados - apricots






23. PKU






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






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






26. 1 cup






27. Texture - consistency - astringency - chemethesis






28. Stores water (juiciness)






29. 1 in every 6






30. Baking - broiling - frying






31. Liquid - unsaturated - vegetable oil






32. 95% w/o synthetic pesticides and no GMO






33. Stores plant starch and can be digested






34. Effective- detect difference affective- individual preference






35. Ability to respire - loss of moisture






36. Direct from one to another that is contacting






37. Irregular pieces






38. Saltiness






39. Budhism - hinuduism - mormons






40. Unit that produces the microwaves






41. Proper for jews to eat






42. Stewing - poaching






43. 1.6k






44. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory






45. To cook under direct heat






46. 1 tsp






47. 1 tsp






48. Clean - seperate - cook - chill






49. Match like strips






50. Salmonella - ecquli - novirus - listeria