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. Enzyme






2. Glucose - fructose - galactose






3. Cook at a temperature just below boiling






4. Ability to respire - loss of moisture






5. Salmonella - ecquli - novirus - listeria






6. Crisp tender






7. Bring shiney






8. 1 cup






9. Budhism - hinuduism - mormons






10. Citric






11. How thick






12. Divide food






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






14. Unit that produces the microwaves






15. Tartaric






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






17. Preheat briefly to inactivate enzymes






18. Gentle palm pressure; watery consistency






19. Flavor and acidity






20. Islamic/muslim






21. Iodized salt - calcium fortified OJ - energy bars






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






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






24. Texture - consistency - astringency - chemethesis






25. 10%






26. Moving hot air or liquid currents around food






27. 2.4k






28. Liquid bubbles actively






29. 1 oz






30. 1/4' pieces






31. Saltiness






32. 1 oz






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






34. Food continues to cook after it is out






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






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






37. Malic






38. 95% w/o synthetic pesticides and no GMO






39. Proper for jews to eat






40. Stewing - poaching






41. Added nutrients that were never there






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






43. To cook meat or vegetables in an oven uncovered






44. Sucrose - maltose - lactose






45. 7 is neutral (below 7 is acidic) (higher 7 is base)






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






47. 1 oz






48. Gluten free - lactose free (specific disorder)






49. To cook in hot fat






50. To brown