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. Waves and particles moving outward from their source






2. Gluten free - lactose free (specific disorder)






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






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






5. Food and drug administration






6. Cut or chop fine






7. Saltiness






8. AKA tanins found in apples - avacados - apricots






9. Natural cementing agents in jellies and jams






10. Enzyme






11. Color; carb synthesis






12. Divide food






13. 1 kg






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






15. 50%






16. Raw meat - poultry - eggs






17. 95% w/o synthetic pesticides and no GMO






18. Polyplenol






19. Stewing - poaching






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






21. Circle with middle left empty






22. Stores plant starch and can be digested






23. 2.4k






24. Sight - odor - taste - touch - sound






25. Citric






26. Baking - broiling - frying






27. To cook in hot fat






28. Liquid - unsaturated - vegetable oil






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






30. 1 oz






31. 1 oz






32. Garlic - nuts






33. Preheat briefly to inactivate enzymes






34. To cook meat or vegetables in an oven uncovered






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






36. To fry food in a small amount of fat






37. Remove skin






38. Sucrose - maltose - lactose






39. Microbes or pathogens contaminate food and make you sick






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






41. Proper for jews to eat






42. Handle raw foods with cooked foods






43. Glucose - fructose - galactose






44. Added nutrients that were lost






45. Clusters firmly closed






46. 1/2' pieces






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






48. Gentle palm pressure; watery consistency






49. To cook in steam generated by boiling water






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