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. Sugar






2. Ability to respire - loss of moisture






3. Iodized salt - calcium fortified OJ - energy bars






4. Enzyme






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






6. 1 tsp






7. Saltiness






8. Glass - plastic - ceramic






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






10. Textured Vegetable Protein; from soybeans






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






12. To simmer for a long time






13. Texture - consistency - astringency - chemethesis






14. Waves and particles moving outward from their source






15. 1 oz






16. 100%






17. Sweetness






18. Baking - broiling - frying






19. Tartaric






20. Handle raw foods with cooked foods






21. AKA tanins found in apples - avacados - apricots






22. Moving hot air or liquid currents around food






23. Water






24. Gentle palm pressure; watery consistency






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






26. Catalase






27. Stores plant starch and can be digested






28. Raw meat - poultry - eggs






29. Citric






30. 1 Tbs






31. To cook under direct heat






32. 50%






33. 2.4k






34. Breads - chewing gums - caramels - frozen desserts






35. Cut or chop fine






36. 1 oz






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






38. Clusters firmly closed






39. Solid - saturated - animal fat






40. 1 quart






41. Effective- detect difference affective- individual preference






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






43. 1 cup






44. To cook in hot fat






45. 1/4' pieces






46. Gene alteration; good = eat something you are allergic too / bad = not natural






47. Budhism - hinuduism - mormons






48. Enzymes soften fruit by breaking down the pectic substances






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






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