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. How heavy






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






3. Cut or chop fine






4. Malic






5. To cook under direct heat






6. Canned - frozen - dried






7. Bring shiney






8. 100%






9. PKU






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






11. AKA tanins found in apples - avacados - apricots






12. Imitations of meat by blending soy and others






13. How thick






14. 1 tsp






15. 95% w/o synthetic pesticides and no GMO






16. Enzyme






17. 50%






18. Polyplenol






19. Cook in hot liquid using precautions to retain shape






20. Center for Disease Control and Prevention






21. Iodized salt - calcium fortified OJ - energy bars






22. Clean smooth and tender inner stalks






23. 1 tsp






24. Better retention of flavor - texture - and color






25. To cook in hot fat






26. Microbes or pathogens contaminate food and make you sick






27. To fry food in a small amount of fat






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






29. Cook at a temperature just below boiling






30. 1 cup






31. Reduce by cutting - crushing - or grinding






32. Glucose - fructose - galactose






33. Fructose - glucose - sucrose






34. Garlic - nuts






35. To cook meat or vegetables in an oven uncovered






36. Liquid - unsaturated - vegetable oil






37. Sugar






38. 1 pint






39. United states department of agriculture






40. Liquid bubbles actively






41. Direct from one to another that is contacting






42. Textured Vegetable Protein; from soybeans






43. Water






44. Natural cementing agents in jellies and jams






45. Physical - measurements - and equipment






46. Sweetness






47. To boil in water until food is partially cooked






48. Islamic/muslim






49. 1/2' pieces






50. 1 kg