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. How thick






2. Sucrose - maltose - lactose






3. 3 -000






4. United states department of agriculture






5. Color; carb synthesis






6. Textured Vegetable Protein; from soybeans






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






8. Sweetness






9. Remove skin






10. 95% w/o synthetic pesticides and no GMO






11. Microbes or pathogens contaminate food and make you sick






12. Digestible and undigestible






13. Sugar






14. Government has no definition; companies are loose with it






15. Physical - measurements - and equipment






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






17. Salmonella - ecquli - novirus - listeria






18. Malic






19. 1 cup






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






21. Fructose - glucose - sucrose






22. 2.4k






23. Regulate metabolic functions






24. To brown






25. Added nutrients that were lost






26. Crisp tender






27. Heat up foods by use of high frequency electromagnetic waves






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






29. Saltiness






30. Solid - saturated - animal fat






31. 1 cup






32. Transfer to a neighboring material w/o contact






33. Gentle palm pressure; watery consistency






34. Cook in hot liquid using precautions to retain shape






35. Citric






36. 1 tsp






37. Moving hot air or liquid currents around food






38. 7 is neutral (below 7 is acidic) (higher 7 is base)






39. Clean - seperate - cook - chill






40. AKA tanins found in apples - avacados - apricots






41. 100%






42. 1/4' pieces






43. Effective- detect difference affective- individual preference






44. Added nutrients that were never there






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






46. 1 Tbs






47. Bring shiney






48. Baking - broiling - frying






49. Irregular pieces






50. 1 quart