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. Glucose - fructose - galactose






2. Enzymes soften fruit by breaking down the pectic substances






3. Handle raw foods with cooked foods






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






5. Preheat briefly to inactivate enzymes






6. 1 quart






7. Remove skin






8. 1 kg






9. Unit that produces the microwaves






10. AKA tanins found in apples - avacados - apricots






11. Physical - measurements - and equipment






12. Clean - seperate - cook - chill






13. Raw meat - poultry - eggs






14. 3 -000






15. Breads - chewing gums - caramels - frozen desserts






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






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






18. Malic






19. PKU






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






21. United states department of agriculture






22. Polyplenol






23. Glass - plastic - ceramic






24. Divide food






25. Gentle palm pressure; watery consistency






26. Cook at a temperature just below boiling






27. Center for Disease Control and Prevention






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






29. Better retention of flavor - texture - and color






30. Circle with middle left empty






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






32. Match like strips






33. Cook in hot liquid using precautions to retain shape






34. Cut or tear into strips or pieces






35. Catalase






36. Digestible and undigestible






37. Sugar






38. Transfer to a neighboring material w/o contact






39. 1.6k






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






41. To brown






42. 1 lb






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






44. To cook meat or vegetables in an oven uncovered






45. 1 cup






46. Food continues to cook after it is out






47. Natural cementing agents in jellies and jams






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






49. Imitations of meat by blending soy and others






50. Clusters firmly closed