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. Glucose - fructose - galactose






2. To boil in water until food is partially cooked






3. Color; carb synthesis






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






5. Added nutrients that were never there






6. 1 quart






7. 1.6k






8. Imitations of meat by blending soy and others






9. Natural cementing agents in jellies and jams






10. To fry food in a small amount of fat






11. Food continues to cook after it is out






12. Clean - seperate - cook - chill






13. Textured Vegetable Protein; from soybeans






14. Stores water (juiciness)






15. Digestible and undigestible






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






17. Irregular pieces






18. Breads - chewing gums - caramels - frozen desserts






19. Cut or chop fine






20. Gentle palm pressure; watery consistency






21. 1 tsp






22. Canned - frozen - dried






23. Benzoic






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






25. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






26. Bring shiney






27. 2.4k






28. Physical - measurements - and equipment






29. Baking - broiling - frying






30. Glass - plastic - ceramic






31. 100%






32. 1 oz






33. 1 tsp






34. Crisp tender






35. Preheat briefly to inactivate enzymes






36. Match like strips






37. 7 is neutral (below 7 is acidic) (higher 7 is base)






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






39. Texture - consistency - astringency - chemethesis






40. How heavy






41. Catalase






42. Divide food






43. United states department of agriculture






44. Stores plant starch and can be digested






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






46. Moving hot air or liquid currents around food






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






48. 'no meats on fridays'






49. Reduce by cutting - crushing - or grinding






50. Salmonella - ecquli - novirus - listeria