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. Natural cementing agents in jellies and jams






2. Polyplenol






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






4. Sugar






5. Cut or tear into strips or pieces






6. 1 cup






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






8. Added nutrients that were never there






9. Food continues to cook after it is out






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






11. Saltiness






12. Circle with middle left empty






13. To boil in water until food is partially cooked






14. Clusters firmly closed






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






16. Transfer to a neighboring material w/o contact






17. To simmer for a long time






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






19. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)






20. How thick






21. Unit that produces the microwaves






22. Enzymes soften fruit by breaking down the pectic substances






23. 100%






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






25. Digestible and undigestible






26. Iodized salt - calcium fortified OJ - energy bars






27. Gentle palm pressure; watery consistency






28. 1 kg






29. Direct from one to another that is contacting






30. Color; carb synthesis






31. Stewing - poaching






32. Baking - broiling - frying






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






34. Flavor and acidity






35. Stores plant starch and can be digested






36. Irregular pieces






37. Solid - saturated - animal fat






38. 1 tsp






39. Imitations of meat by blending soy and others






40. 1/4' pieces






41. Islamic/muslim






42. To cook in steam generated by boiling water






43. Benzoic






44. Effective- detect difference affective- individual preference






45. Fructose - glucose - sucrose






46. To fry food in a small amount of fat






47. Sucrose - maltose - lactose






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






49. Genetically modified organism






50. Breads - chewing gums - caramels - frozen desserts