Science and Safety Quiz II

Match the following states of atoms or molecules to their description.

1) Atoms or molecules move slower and are less likely to collide

2) Atoms or molecules will move more and are more likely to collide

• 1) Higher temperature

  2) Lower temperature

• 1) Lower temperature

  2) Higher temperature

Match the following terms to their description.

1) Any chemical which accepts a hydrogen ion or a chemical which accepts a proton

2) Any chemical which donates a hydrogen ion or a chemical which donates a proton

• 1) Base

  2) Acids

• 1) Acids

  2) Base

Match the following terms to their description.

1) The substance of the smallest amount or the one which dissolves

2) The substance which is present in the largest amount and provides a base for a substance to dissolve

• 1) Solvent

  2) Solute

• 1) Solute

  2) Solvent

Match the following terms to their description.

1) Binds to enzymes to increase their activity

2) Slows down or stops the activity of an enzyme

• 1) Activator

  2) Inhibitor

• 1) Inhibitor

  2) Activator

Match the following types of rancidity to their description.

1) Occurs when fats are consumed by lipolytic microorganisms; off-flavor and odor is produced

2) Occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains

3) Occurs when glycerol is oxidized

• 1) Microbial rancidity

  2) Oxidative rancidity

  3) Hydrolytic rancidity

• 1) Hydrolytic rancidity

  2) Oxidative rancidity

  3) Microbial rancidity

• 1) Microbial rancidity

  2) Hydrolytic rancidity

  3) Oxidative rancidity

Match the following terms to their description.

1) Used on fruits to slow browning

2) Shortens drying times

3) Scalding food in boiling water to slow browning

• 1) sulfating

  2) sulfuring

  3) blanching

• 1) sulfating

  2 )blanching

  3) sulfuring

• 1) blanching

  2) sulfuring

  3) sulfating

Which of the following sets and enforces standards to assure safe and healthful working conditions as well as provides training, outreach, education and assistance?

• Bureau of Industry and Security (BIS)

• Occupational Safety & Health Administration (OSHA)

• Food Safety Inspection Service (FSIS)

• Centers for Disease Control Prevention (CDC)

Which of the following fire extinguisher classes is made for fires involving cooking oils and fats and is commonly found in kitchens?

• Class A

• Class B

• Class C

• Class K

Which of the following is NOT considered a vulnerable population for contracting a foodborne illness?

• A senior citizen

• A young child

• An individual with cancer

• A young adult

What should the water temperature be for using hot water as a sanitation method?

• 100°F to 150°F (38 to 66°C)

• 57°F to 100°F (14 to 38°C)

• 189°F to 253°F (87 to 123°C)

• 171°F to 190°F (77 to 88°C)