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. 1/4' pieces






2. To cook in steam generated by boiling water






3. Sucrose - maltose - lactose






4. Liquid bubbles actively






5. Regulate metabolic functions






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






7. Microbes or pathogens contaminate food and make you sick






8. 1 gallon






9. Irregular pieces






10. Sugar






11. 7 is neutral (below 7 is acidic) (higher 7 is base)






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






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






14. 1 cup






15. Genetically modified organism






16. AKA tanins found in apples - avacados - apricots






17. Catalase






18. Clusters firmly closed






19. Crisp tender






20. 1 oz






21. 'no meats on fridays'






22. 1 pint






23. PKU






24. To boil in water until food is partially cooked






25. Breads - chewing gums - caramels - frozen desserts






26. 50%






27. 3 -000






28. To cook meat or vegetables in an oven uncovered






29. Tartaric






30. Enzymes soften fruit by breaking down the pectic substances






31. 95% w/o synthetic pesticides and no GMO






32. Cook in hot liquid using precautions to retain shape






33. Fruit because it grows from a plant's flower






34. 1 kg






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






36. Reduce by cutting - crushing - or grinding






37. Transfer to a neighboring material w/o contact






38. Moving hot air or liquid currents around food






39. 2.4k






40. Remove skin






41. Preheat briefly to inactivate enzymes






42. Textured Vegetable Protein; from soybeans






43. 1 oz






44. Liquid - unsaturated - vegetable oil






45. How thick






46. United states department of agriculture






47. Benzoic






48. Saltiness






49. Stores water (juiciness)






50. To simmer for a long time