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 oz






2. Polyplenol






3. Saltiness






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






5. Proper for jews to eat






6. Added nutrients that were lost






7. Perceived as hot but not temperature hot (chili peppers)






8. Catalase






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






10. Salmonella - ecquli - novirus - listeria






11. Food and drug administration






12. Sight - odor - taste - touch - sound






13. Sugar






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






15. Flavor and acidity






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






17. 1 Tbs






18. Direct from one to another that is contacting






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






20. 1 tsp






21. To cook meat or vegetables in an oven uncovered






22. Clusters firmly closed






23. Clean - seperate - cook - chill






24. Handle raw foods with cooked foods






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






26. Center for Disease Control and Prevention






27. Enzyme






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






29. Sweetness






30. Garlic - nuts






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






32. Breads - chewing gums - caramels - frozen desserts






33. Circle with middle left empty






34. Raw meat - poultry - eggs






35. Liquid - unsaturated - vegetable oil






36. 1 pint






37. Moving hot air or liquid currents around food






38. Match like strips






39. To simmer for a long time






40. Tartaric






41. 'no meats on fridays'






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






43. Reduce by cutting - crushing - or grinding






44. Waves and particles moving outward from their source






45. 1 oz






46. To brown






47. 7 is neutral (below 7 is acidic) (higher 7 is base)






48. Bring shiney






49. Ability to respire - loss of moisture






50. Better retention of flavor - texture - and color