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. Remove skin






2. 1 in every 6






3. Clusters firmly closed






4. Enzymes soften fruit by breaking down the pectic substances






5. Preheat briefly to inactivate enzymes






6. Ability to respire - loss of moisture






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






8. 50%






9. Regulate metabolic functions






10. Benzoic






11. Catalase






12. Proper for jews to eat






13. Added nutrients that were lost






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






15. To simmer for a long time






16. 1 pint






17. To cook under direct heat






18. Cut or chop fine






19. 1 oz






20. Clean - seperate - cook - chill






21. Effective- detect difference affective- individual preference






22. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring






23. Stores plant starch and can be digested






24. Garlic - nuts






25. Citric






26. To cook in hot fat






27. Glass - plastic - ceramic






28. Water






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






30. Natural cementing agents in jellies and jams






31. 1 tsp






32. Crisp tender






33. 1 oz






34. To brown






35. Waves and particles moving outward from their source






36. United states department of agriculture






37. Bring shiney






38. Added nutrients that were never there






39. Clean smooth and tender inner stalks






40. Gluten free - lactose free (specific disorder)






41. Tartaric






42. 2.4k






43. Fructose - glucose - sucrose






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






45. Food continues to cook after it is out






46. To fry food in a small amount of fat






47. Circle with middle left empty






48. Enzyme






49. Stewing - poaching






50. Islamic/muslim