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. Reduce by cutting - crushing - or grinding






2. 1 gallon






3. Raw meat - poultry - eggs






4. 1.6k






5. 3 -000






6. 1 cup






7. 50%






8. 1 lb






9. Budhism - hinuduism - mormons






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






11. United states department of agriculture






12. Ability to respire - loss of moisture






13. To cook in steam generated by boiling water






14. Clusters firmly closed






15. 7 is neutral (below 7 is acidic) (higher 7 is base)






16. Bring shiney






17. Crisp tender






18. Food continues to cook after it is out






19. Regulate metabolic functions






20. Citric






21. Irregular pieces






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






23. Digestible and undigestible






24. Circle with middle left empty






25. Liquid - unsaturated - vegetable oil






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






27. Moving hot air or liquid currents around food






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






29. Added nutrients that were lost






30. Saltiness






31. 95% w/o synthetic pesticides and no GMO






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






33. Stewing - poaching






34. Iodized salt - calcium fortified OJ - energy bars






35. 100%






36. Stores water (juiciness)






37. Gentle palm pressure; watery consistency






38. To cook under direct heat






39. Baking - broiling - frying






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






41. Effective- detect difference affective- individual preference






42. Color; carb synthesis






43. Tartaric






44. 1 cup






45. To fry food in a small amount of fat






46. Sight - odor - taste - touch - sound






47. 1 kg






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






49. To boil in water until food is partially cooked






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