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. Irregular pieces






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






3. Transfer to a neighboring material w/o contact






4. 1.6k






5. To boil in water until food is partially cooked






6. Stores plant starch and can be digested






7. Proper for jews to eat






8. Unit that produces the microwaves






9. 1 tsp






10. 1/2' pieces






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






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






13. Microbes or pathogens contaminate food and make you sick






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






15. 3 -000






16. Remove skin






17. Saltiness






18. To cook meat or vegetables in an oven uncovered






19. How thick






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






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






22. 1 oz






23. Tartaric






24. Cut or chop fine






25. Regulate metabolic functions






26. Crisp tender






27. Citric






28. 1 in every 6






29. 1 pint






30. Clusters firmly closed






31. Cook at a temperature just below boiling






32. Flavor and acidity






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






34. 1 Tbs






35. Iodized salt - calcium fortified OJ - energy bars






36. Garlic - nuts






37. Textured Vegetable Protein; from soybeans






38. 1 lb






39. Canned - frozen - dried






40. To cook in steam generated by boiling water






41. How heavy






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






43. Better retention of flavor - texture - and color






44. 1 cup






45. 10%






46. To simmer for a long time






47. 50%






48. Sugar






49. 7 is neutral (below 7 is acidic) (higher 7 is base)






50. Divide food