Food Science Unit 2 & 3 Review

A food scientist is a person who studies food, the processing of food and the improvement of food.

• True

• False

Which of these ingredients adds flavor and helps baked goods brown through caramelization?

• Flour

• Eggs

• Sugar

• Baking Soda

Which ingredient provides the structure in baked goods?

• sugar

• flour

• eggs

• yeast

Which one is NOT a function of eggs in food products?

• Moisture

• Coagulate (bind)

• Color

• Sweeten

When measuring, which ingredient gets fluffed (stirred), spooned into measuring cup and leveled off?

• flour

• sugar

• cheese

• brown sugar

The number of teaspoons in a tablespoon is:

• 3

• 2

• 4

• 8

Which is the most accurate way to measure?

• Using a scale (by weight)

• Measuring with cups (by volume)

• Guessing

• Eyeballing correct amount

When measuring liquid, the best method to check for accuracy is to:

• Lift the cup to eye level

• Look down into the cup

• Set on level surface and bend down to read at eye level

• Set on level surface and look down into the cup

There are 8 Tablespoons in a stick of butter.

• True

• False

What is the final step in conducting an experiment?

• State a purpose

• Record findings

• Make observations

• Draw a conclusion