Food Science Unit 2 & 3 Review
Authored by Stacey Jones
Specialty
9th Grade
Used 12+ times
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25 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A food scientist is a person who studies food, the processing of food and the improvement of food.
True
False
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of these ingredients adds flavor and helps baked goods brown through caramelization?
Flour
Eggs
Sugar
Baking Soda
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which ingredient provides the structure in baked goods?
sugar
flour
eggs
yeast
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which one is NOT a function of eggs in food products?
Moisture
Coagulate (bind)
Color
Sweeten
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
When measuring, which ingredient gets fluffed (stirred), spooned into measuring cup and leveled off?
flour
sugar
cheese
brown sugar
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
The number of teaspoons in a tablespoon is:
3
2
4
8
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which is the most accurate way to measure?
Using a scale (by weight)
Measuring with cups (by volume)
Guessing
Eyeballing correct amount
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