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. Physical - measurements - and equipment






2. Center for Disease Control and Prevention






3. Stewing - poaching






4. United states department of agriculture






5. How heavy






6. Stores water (juiciness)






7. 1 gallon






8. Cook at a temperature just below boiling






9. To boil in water until food is partially cooked






10. Raw meat - poultry - eggs






11. Ability to respire - loss of moisture






12. Glucose - fructose - galactose






13. Handle raw foods with cooked foods






14. To cook in hot fat






15. Enzymes soften fruit by breaking down the pectic substances






16. Government has no definition; companies are loose with it






17. Circle with middle left empty






18. 1 in every 6






19. 1 Tbs






20. 1/2' pieces






21. Food continues to cook after it is out






22. Saltiness






23. Remove skin






24. Budhism - hinuduism - mormons






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






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






27. Cut or chop fine






28. 3 -000






29. Clean smooth and tender inner stalks






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






31. Clusters firmly closed






32. Garlic - nuts






33. Iodized salt - calcium fortified OJ - energy bars






34. How thick






35. Effective- detect difference affective- individual preference






36. Proper for jews to eat






37. Citric






38. 1/4' pieces






39. Genetically modified organism






40. 1 quart






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






42. Transfer to a neighboring material w/o contact






43. To cook under direct heat






44. Gentle palm pressure; watery consistency






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






46. Breads - chewing gums - caramels - frozen desserts






47. Clean - seperate - cook - chill






48. Cook in hot liquid using precautions to retain shape






49. Moving hot air or liquid currents around food






50. To fry food in a small amount of fat