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






2. How heavy






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






4. Garlic - nuts






5. Metal pans - pottery with lead glaze - any metal trim






6. Color; carb synthesis






7. 1/2' pieces






8. Transfer to a neighboring material w/o contact






9. Budhism - hinuduism - mormons






10. Flavor and acidity






11. 1 cup






12. Moving hot air or liquid currents around food






13. Fructose - glucose - sucrose






14. Microbes or pathogens contaminate food and make you sick






15. To boil in water until food is partially cooked






16. Clean - seperate - cook - chill






17. To cook in steam generated by boiling water






18. Breads - chewing gums - caramels - frozen desserts






19. 1 Tbs






20. 1 pint






21. 1 lb






22. Tartaric






23. Liquid - unsaturated - vegetable oil






24. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)






25. 1/4' pieces






26. Liquid bubbles actively






27. Physical - measurements - and equipment






28. Waves and particles moving outward from their source






29. Gluten free - lactose free (specific disorder)






30. Ability to respire - loss of moisture






31. Food continues to cook after it is out






32. 50%






33. Stores water (juiciness)






34. Remove skin






35. Sweetness






36. Irregular pieces






37. Stewing - poaching






38. Canned - frozen - dried






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






40. Saltiness






41. 3 -000






42. To simmer for a long time






43. Center for Disease Control and Prevention






44. Added nutrients that were lost






45. PKU






46. Sugar






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






48. Divide food






49. 1 gallon






50. To cook meat or vegetables in an oven uncovered