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 kg






2. United states department of agriculture






3. 3 -000






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






5. 100%






6. To cook in hot fat






7. Liquid bubbles actively






8. 1 quart






9. Iodized salt - calcium fortified OJ - energy bars






10. Sweetness






11. Added nutrients that were never there






12. Garlic - nuts






13. 1/4' pieces






14. Glass - plastic - ceramic






15. Bring shiney






16. Crisp tender






17. Remove skin






18. Regulate metabolic functions






19. Textured Vegetable Protein; from soybeans






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






21. Irregular pieces






22. Better retention of flavor - texture - and color






23. Polyplenol






24. Cook in hot liquid using precautions to retain shape






25. 1 pint






26. 95% w/o synthetic pesticides and no GMO






27. Clean - seperate - cook - chill






28. 1 oz






29. Gentle palm pressure; watery consistency






30. To brown






31. Saltiness






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






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






34. Proper for jews to eat






35. 1 oz






36. Cut or tear into strips or pieces






37. 1 gallon






38. Handle raw foods with cooked foods






39. Effective- detect difference affective- individual preference






40. Waves and particles moving outward from their source






41. 2.4k






42. Sugar






43. Microbes or pathogens contaminate food and make you sick






44. Water






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






46. Texture - consistency - astringency - chemethesis






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






48. Canned - frozen - dried






49. To boil in water until food is partially cooked






50. Sugar