WorksheetsThe Science of Food Vocabulary
Total questions: 33
Worksheet time: 17mins
Name
Class
Date
1.
A controlled situation that allows a scientist or researcher to determine what causes a change to occur.
a)
Experiment
b)
Sensory Evaluation
c)
Hypothesis
d)
Phenomenon
2.
The study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.
a)
Food Science
b)
Nutrition
c)
Food Processing
d)
Scientific Method
3.
The study of food components and their use by the body to sustain life and health.
a)
Nutrition
b)
Food Science
c)
Theory
d)
Formulation
4.
Any deliberate change in food occurring between its point of origin and its availability for consumption.
a)
Food Processing
b)
Formulation
c)
Farm to Table
d)
Experiment
5.
The path of food from the growth of raw product, through processing, preparation, and presentation, to the final consumer.
a)
Farm to Table
b)
Experiment
c)
Meniscus
d)
Replicable
6.
A fact, occurrence, circumstance, or process that can be observed.
a)
Phenomenon
b)
Replicable
c)
Law
d)
Formulation
7.
The internationally accepted version of the metric system.
a)
International System of Units (SI)
b)
Meniscus
c)
Law
d)
Control
8.
The distance between two points.
a)
Length
b)
Volume
c)
Mass
d)
Weight
9.
A measure of the quantity of matter.
a)
Mass
b)
Volume
c)
Length
d)
Weight
10.
To adjust a measuring instrument to a standard.
a)
Calibrate
b)
International System of Units (SI)
c)
Control
d)
Consistency
11.
The amount of space occupied by an object. v=lxwxh
a)
Volume
b)
Mass
c)
Weight
d)
Length
12.
The curve at the surface of a liquid in a measuring container. Read from the bottom of the curve.
a)
Meniscus
b)
Mass
c)
Volume
d)
Astringency
13.
A system of steps used to solve problems.
a)
Scientific Method
b)
Nutrition
c)
Food Processing
d)
Food Science
14.
A possible solution to a problem. An educated guess based on available evidence.
a)
Hypothesis
b)
Control
c)
Sensory Evaluation
d)
Appearance
15.
An established explanation that accounts for known facts or phenomena.
a)
Theory
b)
Hypthesis
c)
Law
d)
Conclusion
16.
Measurable facts that are collected during an experiment.
a)
Data
b)
Theory
c)
Conclusion
d)
Variable
17.
A factor is that is being changed.
a)
Variable
b)
Control
c)
Data
d)
Meniscus
18.
The standard against which you measure all changes.
a)
Control
b)
Hypothesis
c)
Consistency
d)
Data
19.
A statement that analyzes and applies data.
a)
Conclusion
b)
Hypothesis
c)
Law
d)
Variable
20.
Foods and beverages that supply vitamins, minerals, and other healthful substances with relatively few calories.
a)
Nutrient Dense
b)
Food Processing
c)
Nutrition
d)
Food Science
21.
The measure of the force of gravity between two objects. It changes with location.
a)
Weight
b)
Mass
c)
Length
d)
Volume
22.
The human analysis of the taste, smell, sound, feel, and appearance of food, it is subjective.
a)
Sensory Evaluation
b)
Taste Bias
c)
Olfactory bulb
d)
Data
23.
When negative or positive experiences cause a person to dislike or like a food.
a)
Taste Bias
b)
Olfactory Bulb
c)
Calibrate
d)
Flavor
24.
The shape, size, condition, and color of a product, both exterior and interior.
a)
Appearance
b)
Texture
c)
Flavor
d)
Aroma
25.
The combined effect of taste and aroma.
a)
Flavor
b)
Aroma
c)
Astringency
d)
Consistency
26.
The odor of food.
a)
Aroma
b)
Flavor
c)
Astringency
d)
Taste Bias
27.
A bundle of nerve fibers located at the base of the brain behind the bridge of the nose.
a)
Olfactory Bulb
b)
Taste Bias
c)
Flavor
d)
Astringency
28.
How a food product feels to the fingers, tongue, teeth, and palate (roof of the mouth). Evaluated in terms of chewiness, graininess, brittleness, firmness, consistency.
a)
Texture
b)
Flavor
c)
Astringency
d)
Aroma
29.
The ability of a substance to draw up the muscles in the mouth - mouth-puckering power.
a)
Astringency
b)
Consistency
c)
Aroma
d)
Flavor
30.
The thinness of thickness of a product, measured in terms of pourability.
a)
Consistency
b)
Flavor
c)
Texture
d)
Appearance
31.
The results of food experiments that determine the best way to prepare food, also known as a recipe.
a)
Formulations
b)
Experiment
c)
Phenomenon
d)
Hypothesis
32.
Theories that are widely accepted as explaining and predicting phenomena in the same way under the same circumstances.
a)
Law
b)
Hypthesis
c)
Theory
d)
Variable
33.
In order for an experiment to be scientific, it must be repeatable.
a)
Replicable
b)
Consistency
c)
Taste Bias
d)
Formulation
100 %
