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. Crisp tender






2. How heavy






3. 10%






4. 1 oz






5. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)






6. 100%






7. To boil in water until food is partially cooked






8. Clean - seperate - cook - chill






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






10. Irregular pieces






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






12. Salmonella - ecquli - novirus - listeria






13. Polyplenol






14. 1 quart






15. Saltiness






16. Citric






17. Malic






18. Cook at a temperature just below boiling






19. 'no meats on fridays'






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






21. 1 pint






22. Physical - measurements - and equipment






23. To cook in hot fat






24. Flavor and acidity






25. 1 oz






26. Digestible and undigestible






27. Textured Vegetable Protein; from soybeans






28. Stewing - poaching






29. Transfer to a neighboring material w/o contact






30. To simmer for a long time






31. To brown






32. 50%






33. Tartaric






34. Heat transfer - universal solvent - chemical reactions - preservation






35. Sugar






36. Water






37. Budhism - hinuduism - mormons






38. Cut or chop fine






39. 1 tsp






40. 1 lb






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






42. Effective- detect difference affective- individual preference






43. 1/2' pieces






44. Remove skin






45. Center for Disease Control and Prevention






46. Unit that produces the microwaves






47. Microbes or pathogens contaminate food and make you sick






48. Enzymes soften fruit by breaking down the pectic substances






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






50. AKA tanins found in apples - avacados - apricots