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. Crisp tender






2. Divide food






3. Handle raw foods with cooked foods






4. Government has no definition; companies are loose with it






5. Color; carb synthesis






6. To cook in hot fat






7. To brown






8. 2.4k






9. Clean - seperate - cook - chill






10. Irregular pieces






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






12. 7 is neutral (below 7 is acidic) (higher 7 is base)






13. Match like strips






14. 95% w/o synthetic pesticides and no GMO






15. Stores water (juiciness)






16. 1 cup






17. Digestible and undigestible






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






19. Enzymes soften fruit by breaking down the pectic substances






20. Salmonella - ecquli - novirus - listeria






21. Genetically modified organism






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






23. Physical - measurements - and equipment






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






25. How thick






26. Better retention of flavor - texture - and color






27. 10%






28. Glucose - fructose - galactose






29. 3 -000






30. Added nutrients that were lost






31. Breads - chewing gums - caramels - frozen desserts






32. Circle with middle left empty






33. Sugar






34. Heat up foods by use of high frequency electromagnetic waves






35. Raw meat - poultry - eggs






36. Remove skin






37. To boil in water until food is partially cooked






38. United states department of agriculture






39. Baking - broiling - frying






40. Waves and particles moving outward from their source






41. To cook in steam generated by boiling water






42. Citric






43. Malic






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






45. How heavy






46. Sweetness






47. To cook under direct heat






48. Iodized salt - calcium fortified OJ - energy bars






49. Flavor and acidity






50. Budhism - hinuduism - mormons