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. 1 cup






2. Cut or tear into strips or pieces






3. Sugar






4. Effective- detect difference affective- individual preference






5. 1 tsp






6. 1 tsp






7. Crisp tender






8. Irregular pieces






9. To simmer for a long time






10. Citric






11. 1 oz






12. Added nutrients that were never there






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






14. Texture - consistency - astringency - chemethesis






15. Ability to respire - loss of moisture






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






17. 1 gallon






18. Sweetness






19. Salmonella - ecquli - novirus - listeria






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






21. Preheat briefly to inactivate enzymes






22. Sight - odor - taste - touch - sound






23. 1.6k






24. Digestible and undigestible






25. Clean smooth and tender inner stalks






26. Gluten free - lactose free (specific disorder)






27. Flavor and acidity






28. To cook in steam generated by boiling water






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






30. 'no meats on fridays'






31. 1 in every 6






32. Malic






33. 1/4' pieces






34. 1 Tbs






35. To fry food in a small amount of fat






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






37. 1/2' pieces






38. Circle with middle left empty






39. Enzymes soften fruit by breaking down the pectic substances






40. To boil in water until food is partially cooked






41. Regulate metabolic functions






42. Sugar






43. Stores water (juiciness)






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






45. Unit that produces the microwaves






46. 2.4k






47. Match like strips






48. Baking - broiling - frying






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






50. 95% w/o synthetic pesticides and no GMO