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 Tbs






2. Saltiness






3. Ability to respire - loss of moisture






4. Natural cementing agents in jellies and jams






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






6. To boil in water until food is partially cooked






7. Cook in hot liquid using precautions to retain shape






8. 1 oz






9. Food and drug administration






10. Circle with middle left empty






11. Clean smooth and tender inner stalks






12. 1/4' pieces






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






14. Malic






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






16. 1 in every 6






17. To cook in steam generated by boiling water






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






19. Breads - chewing gums - caramels - frozen desserts






20. Bring shiney






21. Cut or chop fine






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






23. To fry food in a small amount of fat






24. 1 cup






25. Citric






26. Catalase






27. Effective- detect difference affective- individual preference






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






29. 1 cup






30. Regulate metabolic functions






31. Polyplenol






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






33. Sweetness






34. Canned - frozen - dried






35. Divide food






36. Handle raw foods with cooked foods






37. Digestible and undigestible






38. To brown






39. Islamic/muslim






40. Flavor and acidity






41. Remove skin






42. Stores plant starch and can be digested






43. Crisp tender






44. Gluten free - lactose free (specific disorder)






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






46. Stores water (juiciness)






47. 1 quart






48. Direct from one to another that is contacting






49. Liquid - unsaturated - vegetable oil






50. Water