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






2. To simmer for a long time






3. Enzyme






4. 1 kg






5. Transfer to a neighboring material w/o contact






6. To cook in hot fat






7. 10%






8. Ability to respire - loss of moisture






9. Gentle palm pressure; watery consistency






10. Saltiness






11. Food continues to cook after it is out






12. 1 oz






13. Polyplenol






14. How thick






15. 1/2' pieces






16. Iodized salt - calcium fortified OJ - energy bars






17. Better retention of flavor - texture - and color






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






19. 1 oz






20. Natural cementing agents in jellies and jams






21. Garlic - nuts






22. PKU






23. Match like strips






24. Liquid bubbles actively






25. Handle raw foods with cooked foods






26. Sugar






27. To fry food in a small amount of fat






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






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






30. 7 is neutral (below 7 is acidic) (higher 7 is base)






31. 1 cup






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






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






34. 1 pint






35. Proper for jews to eat






36. Canned - frozen - dried






37. Imitations of meat by blending soy and others






38. Crisp tender






39. Islamic/muslim






40. Hydration - denaturation - enzymatic reactions - buffering - browning






41. Water






42. 95% w/o synthetic pesticides and no GMO






43. Budhism - hinuduism - mormons






44. 1/4' pieces






45. Physical - measurements - and equipment






46. Preheat briefly to inactivate enzymes






47. Direct from one to another that is contacting






48. Textured Vegetable Protein; from soybeans






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






50. Irregular pieces