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. 95% w/o synthetic pesticides and no GMO






2. Raw meat - poultry - eggs






3. Tartaric






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






5. 2.4k






6. Texture - consistency - astringency - chemethesis






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






8. Textured Vegetable Protein; from soybeans






9. Saltiness






10. Sugar






11. 1 quart






12. Bring shiney






13. 1.6k






14. Islamic/muslim






15. Breads - chewing gums - caramels - frozen desserts






16. Microbes or pathogens contaminate food and make you sick






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






18. Clean - seperate - cook - chill






19. Stewing - poaching






20. Sugar






21. Clean smooth and tender inner stalks






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






23. Stores plant starch and can be digested






24. 3 -000






25. Remove skin






26. Better retention of flavor - texture - and color






27. Salmonella - ecquli - novirus - listeria






28. Liquid bubbles actively






29. Water






30. Cook at a temperature just below boiling






31. Color; carb synthesis






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






33. Cut or chop fine






34. Iodized salt - calcium fortified OJ - energy bars






35. Transfer to a neighboring material w/o contact






36. Liquid - unsaturated - vegetable oil






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






38. Garlic - nuts






39. Crisp tender






40. To boil in water until food is partially cooked






41. How heavy






42. Flavor and acidity






43. Gluten free - lactose free (specific disorder)






44. Catalase






45. To simmer for a long time






46. Regulate metabolic functions






47. 1 Tbs






48. Budhism - hinuduism - mormons






49. Fructose - glucose - sucrose






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