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. Fruit because it grows from a plant's flower






2. Islamic/muslim






3. Better retention of flavor - texture - and color






4. Transfer to a neighboring material w/o contact






5. Garlic - nuts






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






7. 1 oz






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






9. Sugar






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






11. To boil in water until food is partially cooked






12. Microbes or pathogens contaminate food and make you sick






13. Water






14. Enzymes soften fruit by breaking down the pectic substances






15. 1/2' pieces






16. 1 pint






17. Saltiness






18. Remove skin






19. Gluten free - lactose free (specific disorder)






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






21. 100%






22. To cook in steam generated by boiling water






23. United states department of agriculture






24. Breads - chewing gums - caramels - frozen desserts






25. Sight - odor - taste - touch - sound






26. Circle with middle left empty






27. Gentle palm pressure; watery consistency






28. Irregular pieces






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






30. Budhism - hinuduism - mormons






31. Food continues to cook after it is out






32. Benzoic






33. How heavy






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






35. Digestible and undigestible






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






37. Polyplenol






38. 1 gallon






39. 1 cup






40. To brown






41. Stores plant starch and can be digested






42. 1 tsp






43. Cook in hot liquid using precautions to retain shape






44. To cook under direct heat






45. Ability to respire - loss of moisture






46. Moving hot air or liquid currents around food






47. AKA tanins found in apples - avacados - apricots






48. Regulate metabolic functions






49. Salmonella - ecquli - novirus - listeria






50. To cook meat or vegetables in an oven uncovered