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. 10%






2. Unit that produces the microwaves






3. Microbes or pathogens contaminate food and make you sick






4. Imitations of meat by blending soy and others






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






6. 1 oz






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






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






9. Cut or tear into strips or pieces






10. How heavy






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






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






13. 95% w/o synthetic pesticides and no GMO






14. 1 gallon






15. Tartaric






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






17. Canned - frozen - dried






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






19. Color; carb synthesis






20. 1 pint






21. Digestible and undigestible






22. Catalase






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






24. Malic






25. Waves and particles moving outward from their source






26. Crisp tender






27. To brown






28. 50%






29. 'no meats on fridays'






30. Sugar






31. Fructose - glucose - sucrose






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






33. To cook in hot fat






34. To cook meat or vegetables in an oven uncovered






35. 1 tsp






36. 2.4k






37. Citric






38. Saltiness






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






40. Ability to respire - loss of moisture






41. Islamic/muslim






42. 100%






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






44. Polyplenol






45. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory






46. Flavor and acidity






47. Solid - saturated - animal fat






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






49. 1 cup






50. 1 lb