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WorksheetsFood Science 2015-2016 RnR
Total questions: 42
Worksheet time: 21mins
Name
Class
Date
1.
_____is an exact observation that describes something using a measurement tool.
a)
theory
b)
variable
c)
qualitative
d)
quantitative
2.
____is when you describe something using your senses.
a)
theory
b)
variable
c)
qualitative
d)
quantitative
3.
The____is a process for solving scientific problems
a)
scientific method
b)
scientific theory
c)
hypothesis
d)
experiment
4.
A special kind of prediction that tells how one variable in an experiment will affect another is called a____.
a)
scientific method
b)
scientific theory
c)
hypothesis
d)
conclusion
5.
To begin the scientific method process, we first make an ____.
a)
observation
b)
hypothesis
c)
experiement
d)
conclusion
6.
This step of the scientific method involves a summary of your results as well as whether not not your hypothesis was proven.
a)
observation
b)
hypothesis
c)
experiment
d)
conclusion
7.
The thing in an experiment that is purposefully changed manipulated is the___.
a)
controlled variable
b)
dependent variable
c)
independent variable
d)
hypothesis
8.
The part of the experiment that remains the same throughout are the___.
a)
controlled variables
b)
dependent variables
c)
independent variables
d)
hypothesis
9.
Which of the choices would be a hypothesis?
a)
The ground is wet, it must have rained
b)
The flower is red
c)
If I increase my study time by 10 minutes, then I will make a higher grade on my science test.
d)
Tomorrow it will snow
10.
The Lobster is Strong.
Using the cartoon decide whether the statement is an example of an observation, an inference, a prediction or none of the above.
Using the cartoon decide whether the statement is an example of an observation, an inference, a prediction or none of the above.
a)
observation
b)
inference
c)
prediction
d)
none of the above
11.
Spongebob is wearing a grass skirt.
Using the cartoon decide whether the statement is an example of an observation, an inference, a prediction or none of the above.
Using the cartoon decide whether the statement is an example of an observation, an inference, a prediction or none of the above.
a)
observation
b)
inference
c)
prediction
d)
none of the above
12.
Identify the scientific name for Smell
a)
visual
b)
tactile
c)
olfactory
d)
auditory
13.
Identify the scientific name for Taste
a)
visual
b)
tactile
c)
olfactory
d)
oral
14.
A way of learning about the natural world is
a)
science
b)
theory
c)
conclusion
d)
sleeping
15.
What is the independent variable?
Someone is doing an experiment to determine how temperature affects how lettuce will grow. Three seedlings were kept at different storage temperatures. 1 was stored at the temperature of 1C, 2 was stored at 2C, 3 was stored at 7C. They were planted in the same soil, given the same amount of water and light and planted in the same size pots.
Someone is doing an experiment to determine how temperature affects how lettuce will grow. Three seedlings were kept at different storage temperatures. 1 was stored at the temperature of 1C, 2 was stored at 2C, 3 was stored at 7C. They were planted in the same soil, given the same amount of water and light and planted in the same size pots.
a)
height of plant
b)
temperature stored
c)
pots, soil, water
d)
type of plant
16.
What is (are) the controlled variable(s)?
Someone is doing an experiment to determine how temperature affects how lettuce will grow. Three seedlings were kept at different storage temperatures. 1 was stored at the temperature of 1C, 2 was stored at 2C, 3 was stored at 7C. They were planted in the same soil, given the same amount of water and light and planted in the same size pots.
Someone is doing an experiment to determine how temperature affects how lettuce will grow. Three seedlings were kept at different storage temperatures. 1 was stored at the temperature of 1C, 2 was stored at 2C, 3 was stored at 7C. They were planted in the same soil, given the same amount of water and light and planted in the same size pots.
a)
height of growth
b)
temerature stored
c)
pots, soil, water
d)
time
17.
___is when water goes from a solid to a gas without passing through the liquid phase.
a)
transfusion
b)
sublimation
c)
evaporation
d)
condensation
18.
The use of food additives is controlled by the ___clause
a)
Delaney
b)
Food additive
c)
Delaware
Delaware
Delaware
d)
Capper-Volstad
19.
molds and yeast are classified as
a)
fungi
b)
bacteria
c)
viruses
d)
parasites
20.
Of the microorganisms, ___ are the greatest threat to food safety
a)
bacteria
b)
parasites
c)
viruses
d)
fungi
21.
The term___can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, sodium, and calories
a)
free
b)
reduced
c)
lean
d)
low
22.
When sugar is placed into water, the sugar and water form?
a)
an element
b)
an ion
c)
a chemical reaction
d)
a solution
23.
which of these is the simplest form of matter?
a)
an element
b)
a compound
c)
a mixture
d)
a solution
24.
Water is a compound formed by?
a)
a substance breaking apart
b)
two hydrogen combining with one oxygen
c)
one element replacing another
d)
two ogygen combining with one hydogen
25.
an abbreviation for an element is?
a)
an ion
b)
a quark
c)
a symbol
d)
a formula
26.
Particles in a solution are ____
a)
evenly distributed
b)
clumped by substrate
c)
determined by pH
d)
always a gas
27.
An example of a solution made of two liquids is?
a)
salt water
b)
carbonated water
c)
water
d)
lemon water
28.
The study of the nature of food and the principle of its production, processing, preservation, and packaging is called___.
a)
analogs
b)
development
c)
nutrition
d)
food science
29.
What is the lowering of the quality and safety of a food product by adding inferior, toxic, ingredients called?
a)
non-organic
b)
adulteration
c)
deposition
d)
taring
30.
This person was instrumental in the passing of the Pure Food and Drug Act of 1906.
a)
Pemberton
b)
Cade
c)
Wiley
d)
Delaney
31.
This clause prevents any additive that may cause cancer to be used in food.
a)
Pemberton
b)
Wiley
c)
Cade
d)
Delaney
32.
This person is known as the father of the FDA
a)
Mars
b)
Cade
c)
Delaney
d)
Wiley
33.
This person is known as the father of the FDA
a)
Mars
b)
Cade
c)
Delaney
d)
Wiley
34.
The Food Code is___
a)
A guide to handling food safely
b)
information of ingredients in standard food products
c)
the first food and drug law
d)
a set of packaging regulations for food manufacturers
35.
The government agency responsible for ensuring that meat and poultry are safe and wholesome for consumption is the ___.
a)
Food and Drug Administration
b)
United States Department of Agriculture
c)
Animal and Plant Health Inspection Services
d)
Department of Health and Human Services
36.
To ensure that the foods you store maintain their safety and quality, make sure that the refrigerator is at ___F.
a)
50
b)
30
c)
41
d)
43
37.
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
a)
did not wash hands before putting same gloves back on
b)
did not wash hands and put on new gloves
c)
did not wear reusable gloves
d)
did not clean and sanitize the gloves
38.
Which of these practices can help prevent cross-contamination?
a)
Identifying min. internal temperautres for cooking
b)
prepping in small batches
c)
calibrating thermometers
d)
using designated cutting boards when prepping meat
39.
The human analysis of the taste, smell, sound, feel, and appearance of food is called___.
a)
Taste test panel
b)
Volatility
c)
Taste Bias
d)
Sensory evaluation
40.
Which of the following is an example of a psychological influence of food choice?
a)
A child is unable to taste bitter
b)
a consumer always chooses the same brand of cereal
c)
a Hindu does not eat beef
d)
a Brazilian eats lots of tropical fruit
41.
How many food samples can generally be evaluated at one time during a sensory evaluation?
a)
3
b)
5
c)
7
d)
8
42.
Which of the following is one of the basic tastes to which the tongue responds?
a)
Peppery
b)
Zesty
c)
Sugary
d)
Lemony
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