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. Breads - chewing gums - caramels - frozen desserts






2. Stewing - poaching






3. Gentle palm pressure; watery consistency






4. AKA tanins found in apples - avacados - apricots






5. 1/4' pieces






6. Sweetness






7. Bring shiney






8. Remove skin






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






10. Stores plant starch and can be digested






11. Glucose - fructose - galactose






12. Unit that produces the microwaves






13. Direct from one to another that is contacting






14. 1 tsp






15. To cook in hot fat






16. Color; carb synthesis






17. To brown






18. 95% w/o synthetic pesticides and no GMO






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






20. United states department of agriculture






21. Saltiness






22. Baking - broiling - frying






23. 1 tsp






24. Waves and particles moving outward from their source






25. Handle raw foods with cooked foods






26. 1 oz






27. To boil in water until food is partially cooked






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






29. Genetically modified organism






30. Canned - frozen - dried






31. Islamic/muslim






32. Imitations of meat by blending soy and others






33. 1 lb






34. Cook in hot liquid using precautions to retain shape






35. Iodized salt - calcium fortified OJ - energy bars






36. Clusters firmly closed






37. Catalase






38. Center for Disease Control and Prevention






39. Solid - saturated - animal fat






40. To cook under direct heat






41. To simmer for a long time






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






43. 1 cup






44. 1 pint






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






46. Cut or chop fine






47. Stores water (juiciness)






48. Fructose - glucose - sucrose






49. Added nutrients that were lost






50. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)