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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. Clusters firmly closed






2. Stewing - poaching






3. Clean - seperate - cook - chill






4. United states department of agriculture






5. 95% w/o synthetic pesticides and no GMO






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






7. Solid - saturated - animal fat






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






9. Heat up foods by use of high frequency electromagnetic waves






10. Benzoic






11. 10%






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






13. 1 cup






14. Clean smooth and tender inner stalks






15. Cut or chop fine






16. Sight - odor - taste - touch - sound






17. Sugar






18. 1 oz






19. 1/2' pieces






20. To brown






21. Cook in hot liquid using precautions to retain shape






22. Effective- detect difference affective- individual preference






23. 2.4k






24. Sugar






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






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






27. Garlic - nuts






28. Texture - consistency - astringency - chemethesis






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






30. 1 tsp






31. 1 quart






32. Saltiness






33. Moving hot air or liquid currents around food






34. 100%






35. Canned - frozen - dried






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






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






38. Catalase






39. Flavor and acidity






40. Glass - plastic - ceramic






41. Better retention of flavor - texture - and color






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






43. To cook meat or vegetables in an oven uncovered






44. Reduce by cutting - crushing - or grinding






45. Textured Vegetable Protein; from soybeans






46. To simmer for a long time






47. To fry food in a small amount of fat






48. Color; carb synthesis






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






50. Fructose - glucose - sucrose






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