Unit 2 - Food Science Practice Test

What is the bottom of the curve called when measuring in a graduated cylinder?

• Meniscus

• Set Point

• Millimeter

• Cylinder Line

What is the greatest solvent?

• Oil

• Acetone

• Ethanol

• Water

This type of water is any compound loosely bound with water and must be boiled to be free of water.

• Free

• Bound

• Hydrate

This type of water can be easily separated from the foods tissues.

• Free

• Bound

• Hydrate

This type of water is tied to the molecular structure.

• Free

• Bound

• Hydrate

What is the pH of water?

• 3

• 5

• 7

• 9

How do acidic ingredients affect food in cooking?

• React to release carbon dioxide gas which aids in leavening a baked good

• Responsible for the phase change in foods from liquids to steam.

• Help to tenderize proteins by breaking down their structure

How do base ingredients affect food in cooking?

• React to release carbon dioxide gas which aids in leavening a baked good

• Help to tenderize proteins by breaking down their structure

• Responsible for the phase change in foods from liquids to steam.

The total kinetic and potential energy of a system.

• Radiant energy

• Mechanical

• Nuclear energy

• Electrical energy

• Chemical

The forming and breaking of chemical bonds.

• Radiant

• Mechanical

• Nuclear energy

• Electrical

• Chemical