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






2. Use as little water as possible - dont let them bounce off eachother - leave lid cracked






3. 1 lb






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






5. Baking - broiling - frying






6. 1 gallon






7. Breads - chewing gums - caramels - frozen desserts






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






9. How thick






10. 1 quart






11. Clean - seperate - cook - chill






12. Clean smooth and tender inner stalks






13. Polyplenol






14. Direct from one to another that is contacting






15. Tartaric






16. Sucrose - maltose - lactose






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






18. 1 oz






19. Remove skin






20. To cook meat or vegetables in an oven uncovered






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






22. To cook in hot fat






23. Budhism - hinuduism - mormons






24. United states department of agriculture






25. Clusters firmly closed






26. To cook under direct heat






27. Islamic/muslim






28. Texture - consistency - astringency - chemethesis






29. 1 cup






30. Liquid bubbles actively






31. Moving hot air or liquid currents around food






32. Cut or chop fine






33. Flavor and acidity






34. Ability to respire - loss of moisture






35. Liquid - unsaturated - vegetable oil






36. 10%






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






38. To fry food in a small amount of fat






39. 'no meats on fridays'






40. Enzyme






41. 2.4k






42. PKU






43. Regulate metabolic functions






44. To simmer for a long time






45. Iodized salt - calcium fortified OJ - energy bars






46. Food and drug administration






47. 1 in every 6






48. Food continues to cook after it is out






49. Color; carb synthesis






50. Gentle palm pressure; watery consistency