AMSA Food Safety & Science Certification Practice Test I

Which of the following measures the amount of free water NOT chemically bound in a food?

• pH level

• Water activity

• Osmosis

• Calories

Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions?

• Nonenzymatic browning

• Leavening

• Fermentation

• Boiling

Tags

NGSS.HS-LS2-3

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

• NaCO

• NaOH

• NaH

• NaCl

There are two reactions between baking soda and vinegar; one is an acid-base reaction and the other is which of the following?

• Synthesis

• Decomposition

• Single displacement

• Double synthesis

Tags

NGSS.MS-PS1-2

Which of the following is a mixture of two or more immiscible liquids?

• Concentration

• Emulsion

• Colloid

• Supersaturated solution

Which of the following is NOT an example of an emulsion?

• Mayonnaise

• Butter

• Milk

• Vinegar

Which of the following are proteins which act as catalysts to help complex reactions occur?

• Inhibitors

• Substrates

• Enzymes

• Carbohydrates

Tags

NGSS.MS-LS3-1

Sienna has made a marinade for some meat and decided to include pineapple juice to help tenderize the meat. What enzyme is found in pineapples which tenderizes meat?

• Ficin

• Papain

• Bromelin

• Pineapin

Which of the following is NOT true of caramelization?

• A. Results in a nutty flavor

• B. Causes green color formation

• C. Oxidizes sugar

• D. Causes brown color formation

Allister left a loaf of bread on the counter and the loaf hardened. Which of the following processes caused this hardening?

• A. Gelatinization

• B. Syneresis

• C. Retrogradation

• D. Gelation