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 Tbs






2. Benzoic






3. Match like strips






4. Catalase






5. 1 cup






6. Malic






7. Natural cementing agents in jellies and jams






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






9. To cook in steam generated by boiling water






10. 1 cup






11. Circle with middle left empty






12. Unit that produces the microwaves






13. Cook at a temperature just below boiling






14. Food continues to cook after it is out






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






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






17. Bring shiney






18. Preheat briefly to inactivate enzymes






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






20. Baking - broiling - frying






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






22. Sugar






23. 1 kg






24. 1/4' pieces






25. Enzyme






26. How thick






27. Tartaric






28. Saltiness






29. Food and drug administration






30. 1 oz






31. Glucose - fructose - galactose






32. Ability to respire - loss of moisture






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






34. Digestible and undigestible






35. To fry food in a small amount of fat






36. 1 in every 6






37. To cook under direct heat






38. 1.6k






39. 'no meats on fridays'






40. Textured Vegetable Protein; from soybeans






41. Citric






42. Gentle palm pressure; watery consistency






43. 1 oz






44. Added nutrients that were never there






45. 2.4k






46. 7 is neutral (below 7 is acidic) (higher 7 is base)






47. Stores plant starch and can be digested






48. Liquid - unsaturated - vegetable oil






49. Glass - plastic - ceramic






50. Sight - odor - taste - touch - sound