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. Handle raw foods with cooked foods






2. Irregular pieces






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






4. Ability to respire - loss of moisture






5. Color; carb synthesis






6. Flavor and acidity






7. Solid - saturated - animal fat






8. Sweetness






9. Natural cementing agents in jellies and jams






10. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)






11. Stewing - poaching






12. Proper for jews to eat






13. Fruit because it grows from a plant's flower






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






15. Physical - measurements - and equipment






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






17. 1 kg






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






19. Microbes or pathogens contaminate food and make you sick






20. Cut or tear into strips or pieces






21. Lower because it takes longer for the molecules to slow down with the addition






22. Sucrose - maltose - lactose






23. Stores water (juiciness)






24. Liquid - unsaturated - vegetable oil






25. Imitations of meat by blending soy and others






26. Budhism - hinuduism - mormons






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






28. Crisp tender






29. Breads - chewing gums - caramels - frozen desserts






30. Bring shiney






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






32. Added nutrients that were lost






33. Divide food






34. 1 pint






35. 1 tsp






36. Texture - consistency - astringency - chemethesis






37. To cook in hot fat






38. Digestible and undigestible






39. 1 cup






40. 10%






41. Clean smooth and tender inner stalks






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






43. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)






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






45. Unit that produces the microwaves






46. Canned - frozen - dried






47. Clean - seperate - cook - chill






48. To cook under direct heat






49. Fructose - glucose - sucrose






50. Remove skin