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. Baking - broiling - frying






2. Benzoic






3. Natural cementing agents in jellies and jams






4. Regulate metabolic functions






5. 3 -000






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






7. Bring shiney






8. United states department of agriculture






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






10. Catalase






11. Waves and particles moving outward from their source






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






13. Glucose - fructose - galactose






14. 10%






15. Saltiness






16. Divide food






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






18. How heavy






19. Clean smooth and tender inner stalks






20. Food and drug administration






21. Flavor and acidity






22. 50%






23. 1 kg






24. Sweetness






25. 1/2' pieces






26. 7 is neutral (below 7 is acidic) (higher 7 is base)






27. Cook at a temperature just below boiling






28. Raw meat - poultry - eggs






29. Digestible and undigestible






30. Garlic - nuts






31. Moving hot air or liquid currents around food






32. AKA tanins found in apples - avacados - apricots






33. Proper for jews to eat






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






35. 1 gallon






36. To boil in water until food is partially cooked






37. 1 cup






38. How thick






39. Islamic/muslim






40. Stores water (juiciness)






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






42. Genetically modified organism






43. Circle with middle left empty






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






45. 1 pint






46. Malic






47. Food continues to cook after it is out






48. Unit that produces the microwaves






49. Transfer to a neighboring material w/o contact






50. Citric