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. PKU






2. Stewing - poaching






3. Texture - consistency - astringency - chemethesis






4. Saltiness






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






6. Cook in hot liquid using precautions to retain shape






7. 1/2' pieces






8. To cook meat or vegetables in an oven uncovered






9. Clean smooth and tender inner stalks






10. 1 cup






11. Malic






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






13. Catalase






14. Handle raw foods with cooked foods






15. To fry food in a small amount of fat






16. 1 oz






17. 1 lb






18. 7 is neutral (below 7 is acidic) (higher 7 is base)






19. How heavy






20. Stores water (juiciness)






21. Regulate metabolic functions






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






23. Divide food






24. Sugar






25. Sugar






26. 50%






27. 2.4k






28. Saltiness






29. AKA tanins found in apples - avacados - apricots






30. 10%






31. Enzyme






32. Gentle palm pressure; watery consistency






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






34. To cook in hot fat






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






36. Food continues to cook after it is out






37. Canned - frozen - dried






38. Food and drug administration






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






40. Crisp tender






41. Digestible and undigestible






42. Circle with middle left empty






43. Gluten free - lactose free (specific disorder)






44. To cook in steam generated by boiling water






45. Direct from one to another that is contacting






46. Microbes or pathogens contaminate food and make you sick






47. Effective- detect difference affective- individual preference






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






49. Cook at a temperature just below boiling






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