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. Heat transfer - universal solvent - chemical reactions - preservation






2. Regulate metabolic functions






3. To fry food in a small amount of fat






4. Ability to respire - loss of moisture






5. Islamic/muslim






6. Added nutrients that were never there






7. 1 oz






8. Government has no definition; companies are loose with it






9. Sucrose - maltose - lactose






10. Water






11. Liquid bubbles actively






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






13. Waves and particles moving outward from their source






14. PKU






15. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring






16. Breads - chewing gums - caramels - frozen desserts






17. Irregular pieces






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






19. Saltiness






20. 1 tsp






21. 50%






22. Sugar






23. 1 oz






24. Stewing - poaching






25. Stores water (juiciness)






26. Budhism - hinuduism - mormons






27. How heavy






28. Added nutrients that were lost






29. Salmonella - ecquli - novirus - listeria






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






31. Malic






32. Cut or tear into strips or pieces






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






34. Tartaric






35. 95% w/o synthetic pesticides and no GMO






36. 1/2' pieces






37. 1 tsp






38. Catalase






39. 1 in every 6






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






41. United states department of agriculture






42. Citric






43. To cook under direct heat






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






45. 1 Tbs






46. Reduce by cutting - crushing - or grinding






47. 1 pint






48. To cook meat or vegetables in an oven uncovered






49. Preheat briefly to inactivate enzymes






50. Handle raw foods with cooked foods