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. Texture - consistency - astringency - chemethesis






2. AKA tanins found in apples - avacados - apricots






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






4. Malic






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






6. PKU






7. Gentle palm pressure; watery consistency






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






9. To cook in steam generated by boiling water






10. Raw meat - poultry - eggs






11. 1/2' pieces






12. To cook meat or vegetables in an oven uncovered






13. Citric






14. 1 cup






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






16. Enzyme






17. Ability to respire - loss of moisture






18. To cook in hot fat






19. Islamic/muslim






20. Flavor and acidity






21. Direct from one to another that is contacting






22. 1 cup






23. Clean smooth and tender inner stalks






24. 95% w/o synthetic pesticides and no GMO






25. Liquid - unsaturated - vegetable oil






26. Sugar






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






28. To simmer for a long time






29. 7 is neutral (below 7 is acidic) (higher 7 is base)






30. Cook at a temperature just below boiling






31. Fructose - glucose - sucrose






32. Canned - frozen - dried






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






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






35. 1 quart






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






37. Added nutrients that were never there






38. Cook in hot liquid using precautions to retain shape






39. 1 oz






40. Clusters firmly closed






41. Transfer to a neighboring material w/o contact






42. Food and drug administration






43. Reduce by cutting - crushing - or grinding






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






45. Gluten free - lactose free (specific disorder)






46. Waves and particles moving outward from their source






47. Glass - plastic - ceramic






48. To boil in water until food is partially cooked






49. How thick






50. Sight - odor - taste - touch - sound