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. Sight - odor - taste - touch - sound






2. Stores plant starch and can be digested






3. 1 cup






4. Moving hot air or liquid currents around food






5. Divide food






6. Clean smooth and tender inner stalks






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






8. Color; carb synthesis






9. Saltiness






10. Circle with middle left empty






11. Use as little water as possible - dont let them bounce off eachother - leave lid cracked






12. Preheat briefly to inactivate enzymes






13. 1.6k






14. Water






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






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






17. Breads - chewing gums - caramels - frozen desserts






18. Polyplenol






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






20. 95% w/o synthetic pesticides and no GMO






21. Transfer to a neighboring material w/o contact






22. Gentle palm pressure; watery consistency






23. Benzoic






24. Salmonella - ecquli - novirus - listeria






25. Regulate metabolic functions






26. Direct from one to another that is contacting






27. 1 kg






28. AKA tanins found in apples - avacados - apricots






29. 7 is neutral (below 7 is acidic) (higher 7 is base)






30. 1 tsp






31. Canned - frozen - dried






32. To simmer for a long time






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






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






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






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






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






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






39. Texture - consistency - astringency - chemethesis






40. Remove skin






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






42. 1/2' pieces






43. Food continues to cook after it is out






44. Cut or tear into strips or pieces






45. Proper for jews to eat






46. Reduce by cutting - crushing - or grinding






47. Digestible and undigestible






48. Bring shiney






49. Sucrose - maltose - lactose






50. 1 oz