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. Clean smooth and tender inner stalks






2. Garlic - nuts






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






4. Breads - chewing gums - caramels - frozen desserts






5. To cook meat or vegetables in an oven uncovered






6. Center for Disease Control and Prevention






7. Clusters firmly closed






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






9. Better retention of flavor - texture - and color






10. Budhism - hinuduism - mormons






11. Color; carb synthesis






12. Saltiness






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






14. Enzymes soften fruit by breaking down the pectic substances






15. Transfer to a neighboring material w/o contact






16. Moving hot air or liquid currents around food






17. Regulate metabolic functions






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






19. To cook under direct heat






20. To boil in water until food is partially cooked






21. 1.6k






22. AKA tanins found in apples - avacados - apricots






23. Stewing - poaching






24. Sugar






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






26. Natural cementing agents in jellies and jams






27. 1 pint






28. Liquid bubbles actively






29. Malic






30. Sight - odor - taste - touch - sound






31. Preheat briefly to inactivate enzymes






32. Raw meat - poultry - eggs






33. Direct from one to another that is contacting






34. 1/4' pieces






35. 1 quart






36. Reduce by cutting - crushing - or grinding






37. Cut or chop fine






38. Citric






39. Cook in hot liquid using precautions to retain shape






40. Waves and particles moving outward from their source






41. Handle raw foods with cooked foods






42. Imitations of meat by blending soy and others






43. Effective- detect difference affective- individual preference






44. Tartaric






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






46. To brown






47. Catalase






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






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






50. Ability to respire - loss of moisture