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. Match like strips






2. Handle raw foods with cooked foods






3. Sweetness






4. Waves and particles moving outward from their source






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






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






7. To cook in steam generated by boiling water






8. 1 cup






9. Cut or chop fine






10. Budhism - hinuduism - mormons






11. Unit that produces the microwaves






12. Physical - measurements - and equipment






13. Preheat briefly to inactivate enzymes






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






15. 1 cup






16. Cook in hot liquid using precautions to retain shape






17. Enzyme






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






19. Center for Disease Control and Prevention






20. Regulate metabolic functions






21. Stores water (juiciness)






22. 1 lb






23. Lower because it takes longer for the molecules to slow down with the addition






24. 1 in every 6






25. Clean smooth and tender inner stalks






26. Liquid - unsaturated - vegetable oil






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






28. 1 oz






29. Cook at a temperature just below boiling






30. Gentle palm pressure; watery consistency






31. Circle with middle left empty






32. Liquid bubbles actively






33. To cook in hot fat






34. 2.4k






35. Crisp tender






36. Stewing - poaching






37. 1/2' pieces






38. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






39. Genetically modified organism






40. Sugar






41. Remove skin






42. Stores plant starch and can be digested






43. Sugar






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






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






46. Polyplenol






47. Texture - consistency - astringency - chemethesis






48. Ability to respire - loss of moisture






49. Solid - saturated - animal fat






50. Food and drug administration