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. Hydration - denaturation - enzymatic reactions - buffering - browning






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






3. How heavy






4. Food and drug administration






5. Malic






6. Crisp tender






7. To boil in water until food is partially cooked






8. 95% w/o synthetic pesticides and no GMO






9. Sucrose - maltose - lactose






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






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






12. Gluten free - lactose free (specific disorder)






13. Divide food






14. Breads - chewing gums - caramels - frozen desserts






15. Regulate metabolic functions






16. 1 kg






17. Waves and particles moving outward from their source






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






19. 1/2' pieces






20. Physical - measurements - and equipment






21. 'no meats on fridays'






22. Islamic/muslim






23. Polyplenol






24. AKA tanins found in apples - avacados - apricots






25. 1 oz






26. Handle raw foods with cooked foods






27. Proper for jews to eat






28. Salmonella - ecquli - novirus - listeria






29. 1 cup






30. 1 quart






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






32. To cook in steam generated by boiling water






33. Solid - saturated - animal fat






34. Cook in hot liquid using precautions to retain shape






35. To fry food in a small amount of fat






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






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






38. Preheat briefly to inactivate enzymes






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






40. Water






41. Sight - odor - taste - touch - sound






42. Cook at a temperature just below boiling






43. Natural cementing agents in jellies and jams






44. United states department of agriculture






45. Raw meat - poultry - eggs






46. Direct from one to another that is contacting






47. Gentle palm pressure; watery consistency






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






49. Added nutrients that were never there






50. 1 tsp