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






2. 'no meats on fridays'






3. Stores plant starch and can be digested






4. 1 quart






5. To brown






6. Cook in hot liquid using precautions to retain shape






7. Liquid - unsaturated - vegetable oil






8. Citric






9. Added nutrients that were never there






10. Breads - chewing gums - caramels - frozen desserts






11. 100%






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






13. 1/4' pieces






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






15. 50%






16. Better retention of flavor - texture - and color






17. Tartaric






18. Regulate metabolic functions






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






20. Stewing - poaching






21. Islamic/muslim






22. Saltiness






23. United states department of agriculture






24. 1 Tbs






25. Raw meat - poultry - eggs






26. PKU






27. Salmonella - ecquli - novirus - listeria






28. Food and drug administration






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






30. 1.6k






31. Flavor and acidity






32. 1 in every 6






33. Circle with middle left empty






34. Saltiness






35. Remove skin






36. Gluten free - lactose free (specific disorder)






37. Sugar






38. Food continues to cook after it is out






39. Fructose - glucose - sucrose






40. Proper for jews to eat






41. 1 tsp






42. Cut or tear into strips or pieces






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






44. 3 -000






45. Bring shiney






46. Gentle palm pressure; watery consistency






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






48. Clean - seperate - cook - chill






49. How heavy






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