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 lb






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






3. Budhism - hinuduism - mormons






4. To simmer for a long time






5. Garlic - nuts






6. Iodized salt - calcium fortified OJ - energy bars






7. Imitations of meat by blending soy and others






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






9. Natural cementing agents in jellies and jams






10. Effective- detect difference affective- individual preference






11. Waves and particles moving outward from their source






12. Handle raw foods with cooked foods






13. Circle with middle left empty






14. PKU






15. 3 -000






16. Raw meat - poultry - eggs






17. 1 pint






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






19. To cook in hot fat






20. Flavor and acidity






21. To cook in steam generated by boiling water






22. Sugar






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






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






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






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






27. Cook at a temperature just below boiling






28. Unit that produces the microwaves






29. Liquid bubbles actively






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






31. 1 oz






32. Canned - frozen - dried






33. Fructose - glucose - sucrose






34. Tartaric






35. Transfer to a neighboring material w/o contact






36. Physical - measurements - and equipment






37. Color; carb synthesis






38. Glass - plastic - ceramic






39. 1 cup






40. Reduce by cutting - crushing - or grinding






41. Center for Disease Control and Prevention






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






43. Solid - saturated - animal fat






44. 1/4' pieces






45. Islamic/muslim






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






47. Benzoic






48. Cook in hot liquid using precautions to retain shape






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






50. Texture - consistency - astringency - chemethesis