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. 1/2' pieces






2. Digestible and undigestible






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






4. Regulate metabolic functions






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






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






7. Stores water (juiciness)






8. Breads - chewing gums - caramels - frozen desserts






9. Irregular pieces






10. Gentle palm pressure; watery consistency






11. Proper for jews to eat






12. Texture - consistency - astringency - chemethesis






13. 1.6k






14. Waves and particles moving outward from their source






15. To cook in steam generated by boiling water






16. To fry food in a small amount of fat






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






18. Added nutrients that were lost






19. Clean smooth and tender inner stalks






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






21. Divide food






22. Cook at a temperature just below boiling






23. Stewing - poaching






24. 1 tsp






25. 7 is neutral (below 7 is acidic) (higher 7 is base)






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






27. Water






28. Bring shiney






29. 1 in every 6






30. Liquid - unsaturated - vegetable oil






31. Glucose - fructose - galactose






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






33. 95% w/o synthetic pesticides and no GMO






34. 1 cup






35. Polyplenol






36. 1 gallon






37. To cook under direct heat






38. Natural cementing agents in jellies and jams






39. Cut or chop fine






40. Microbes or pathogens contaminate food and make you sick






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






42. To cook in hot fat






43. Liquid bubbles actively






44. Unit that produces the microwaves






45. 1 quart






46. Remove skin






47. 10%






48. Raw meat - poultry - eggs






49. Crisp tender






50. Fructose - glucose - sucrose