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. Catalase






2. 1 in every 6






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






4. Stewing - poaching






5. 1 oz






6. Islamic/muslim






7. 1 tsp






8. Added nutrients that were never there






9. Glass - plastic - ceramic






10. Microbes or pathogens contaminate food and make you sick






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






12. Liquid - unsaturated - vegetable oil






13. Saltiness






14. Handle raw foods with cooked foods






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






16. Flavor and acidity






17. Salmonella - ecquli - novirus - listeria






18. 95% w/o synthetic pesticides and no GMO






19. Preheat briefly to inactivate enzymes






20. United states department of agriculture






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






22. 1 lb






23. Divide food






24. 2.4k






25. 1 Tbs






26. 1.6k






27. Fruit because it grows from a plant's flower






28. Fructose - glucose - sucrose






29. Match like strips






30. Center for Disease Control and Prevention






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






32. 1 kg






33. Gentle palm pressure; watery consistency






34. 1 oz






35. To cook in hot fat






36. Effective- detect difference affective- individual preference






37. Liquid bubbles actively






38. Polyplenol






39. To brown






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






41. How heavy






42. Malic






43. Cut or tear into strips or pieces






44. Imitations of meat by blending soy and others






45. Physical - measurements - and equipment






46. To cook under direct heat






47. Added nutrients that were lost






48. Circle with middle left empty






49. Textured Vegetable Protein; from soybeans






50. Cook at a temperature just below boiling