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 Tbs






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






3. Saltiness






4. Solid - saturated - animal fat






5. 1 lb






6. Bring shiney






7. 1 oz






8. 1 gallon






9. 7 is neutral (below 7 is acidic) (higher 7 is base)






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






11. To simmer for a long time






12. Enzyme






13. Benzoic






14. Raw meat - poultry - eggs






15. Malic






16. Flavor and acidity






17. Divide food






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






19. To brown






20. Gentle palm pressure; watery consistency






21. 1 oz






22. Match like strips






23. 2.4k






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






25. 3 -000






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






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






28. Sweetness






29. United states department of agriculture






30. Gluten free - lactose free (specific disorder)






31. 1 in every 6






32. Polyplenol






33. 95% w/o synthetic pesticides and no GMO






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






35. Cook at a temperature just below boiling






36. Circle with middle left empty






37. 1 cup






38. Cook in hot liquid using precautions to retain shape






39. Sight - odor - taste - touch - sound






40. To cook in hot fat






41. Budhism - hinuduism - mormons






42. Reduce by cutting - crushing - or grinding






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






44. 1.6k






45. How thick






46. Stores water (juiciness)






47. Heat up foods by use of high frequency electromagnetic waves






48. To boil in water until food is partially cooked






49. Moving hot air or liquid currents around food






50. Waves and particles moving outward from their source