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. Moving hot air or liquid currents around food






2. How heavy






3. Saltiness






4. Benzoic






5. 'no meats on fridays'






6. Budhism - hinuduism - mormons






7. To cook meat or vegetables in an oven uncovered






8. Sugar






9. Clusters firmly closed






10. Malic






11. 1 quart






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






13. Salmonella - ecquli - novirus - listeria






14. 10%






15. United states department of agriculture






16. Transfer to a neighboring material w/o contact






17. Crisp tender






18. Better retention of flavor - texture - and color






19. Food and drug administration






20. 100%






21. Canned - frozen - dried






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






23. 1 tsp






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






25. Microbes or pathogens contaminate food and make you sick






26. To brown






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






28. Sweetness






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






30. 1 pint






31. Liquid - unsaturated - vegetable oil






32. Direct from one to another that is contacting






33. How thick






34. Physical - measurements - and equipment






35. Remove skin






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






37. Divide food






38. Match like strips






39. 1 in every 6






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






41. 1 kg






42. Gene alteration; good = eat something you are allergic too / bad = not natural






43. 50%






44. Color; carb synthesis






45. Catalase






46. Glucose - fructose - galactose






47. Clean - seperate - cook - chill






48. Proper for jews to eat






49. 1 cup






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