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. 95% w/o synthetic pesticides and no GMO






2. Food and drug administration






3. Enzymes soften fruit by breaking down the pectic substances






4. Color; carb synthesis






5. 1 oz






6. Saltiness






7. Solid - saturated - animal fat






8. Salmonella - ecquli - novirus - listeria






9. To brown






10. Iodized salt - calcium fortified OJ - energy bars






11. To cook under direct heat






12. Ability to respire - loss of moisture






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






14. Stores plant starch and can be digested






15. Stewing - poaching






16. 1 tsp






17. Breads - chewing gums - caramels - frozen desserts






18. Proper for jews to eat






19. Budhism - hinuduism - mormons






20. 1 tsp






21. Microbes or pathogens contaminate food and make you sick






22. Gluten free - lactose free (specific disorder)






23. Effective- detect difference affective- individual preference






24. Malic






25. Islamic/muslim






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






27. Irregular pieces






28. 1 in every 6






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






30. Match like strips






31. Texture - consistency - astringency - chemethesis






32. Clusters firmly closed






33. Cut or tear into strips or pieces






34. 100%






35. To fry food in a small amount of fat






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






37. 1 oz






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






39. 2.4k






40. 50%






41. 1 kg






42. 1 oz






43. Sugar






44. Catalase






45. Better retention of flavor - texture - and color






46. To boil in water until food is partially cooked






47. Heat transfer - universal solvent - chemical reactions - preservation






48. Metal pans - pottery with lead glaze - any metal trim






49. Genetically modified organism






50. Tartaric