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WorksheetsFood Science
Total questions: 83
Worksheet time: 42mins
Name
Class
Date
1.
The study of the substances we eat, their makeup, and the processes used to alter those substances
a)
Food Science
b)
Food Chemistry
c)
Food Physics
d)
Food Biology
2.
The study of substances that make up food and the nutrients found in food
a)
food science
b)
food chemistry
c)
food physics
d)
food biology
3.
the study of the physical characteristics of food
a)
food science
b)
food chemistry
c)
food physics
d)
food biology
4.
the study of the characteristics of living organisms and their products that are used for food
a)
food science
b)
food chemistry
c)
food physics
d)
food biology
5.
segment of the food industry that includes farming, ranching, and fishing
a)
production
b)
manufacturing and processing
c)
distribution
d)
marketing
6.
segment of the food industry that involves the conversion of raw agricultural products into finished products
a)
production
b)
manufacturing and processing
c)
distribution
d)
marketing
7.
segment of the food industry that involves transportation and storage
a)
production
b)
manufacturing and processing
c)
distribution
d)
marketing
8.
segment of the food industry that involves the selling of foods to wholesale buyers, retail markets, institutions, and restaurants
a)
production
b)
manufacturing and processing
c)
distribution
d)
marketing
9.
careers in preparing food products for direct consumption by consumers
a)
food service
b)
food additive
c)
shelf life
d)
food work
10.
any substance a food producer intentionally adds to a food for a specific purpose
a)
food service
b)
food additive
c)
food science
d)
shelf life
11.
the time required for a food product to reach an unacceptable quality
a)
food service
b)
food additive
c)
shelf life
d)
food quality
12.
the condition of a food to be in an appealing physical condition
a)
food quality
b)
shelf life
c)
reconstitute
d)
deterioration
13.
addition of water to dehydrated food
a)
shelf life
b)
food quality
c)
reconstitute
d)
deterioratioin
14.
the natural breakdown of food products
a)
food quality
b)
reconstitute
c)
deterioration
d)
shelf life
15.
a controlled bacterial population that is added to foods
a)
deterioration
b)
reconstitute
c)
culture
d)
emulsion
16.
addition of a nutrient to foods
a)
culture
b)
emulsion
c)
hydrogenation
d)
fortification
17.
a mixture of two liquids whose droplets do not normally blend (oil and water)
a)
fortification
b)
emulsion
c)
culture
d)
hydrogenation
18.
a chemical process in which hydrogen is added to unsaturated fat molecules, breaking some double bonds and replacing them with single bonds
a)
culture
b)
hydrogenation
c)
fortification
d)
emulsion
19.
the natural breakdown of sugars in plant materials
a)
cellular respiration
b)
aerobic
c)
anaerobic
d)
sterilization
20.
with oxygen
a)
cellular respiration
b)
aerobic
c)
anaerobic
d)
sterilization
21.
without oxygen
a)
cellular respiration
b)
aerobic
c)
anaerobic
d)
sterilization
22.
the complete destruction of microorganisms
a)
cellular respiration
b)
aerobic
c)
anaerobic
d)
sterilization
23.
one of the gentlest methods of food processing that slows microbial growth and respiration
a)
cold processing
b)
dehydration
c)
blanching
d)
pasteurization
24.
type of food processing that nearly removes all of the water from foods under controlled conditions
a)
blanching
b)
dehydration
c)
cold processing
d)
freezing
25.
type of food processing in which the pasteurization process is used to inactivate natural food enzymes in fruits and vegetables
a)
dehydration
b)
blanching
c)
cold processing
d)
food irradiation
26.
food processing that requires a quick heat treatment used to destroy pathogenic organisms- extends shelf life by decreasing the number of spoilage organisms
a)
blanching
b)
pasteurization
c)
cold processing
d)
dehydration
27.
to process foods with Gamma and Beta rays
a)
food irradiation
b)
pasteurization
c)
dehydration
d)
cold processing
28.
type of food process that is used to separate the bran covering, germ, and endosperm from cereal grain
a)
milling and cereal processing
b)
food irradiation
c)
cold processing
d)
dehydration
29.
the food process used to breakdown sugars to carbon dioxide and alcohol or organic acids by microorganisms under anaerobic conditions
a)
food irradiation
b)
fermentation
c)
cold processing
d)
dehydration
30.
the condition of a food to be free from pathogens
a)
food safety
b)
foodborne illness
c)
pathogen
d)
pathogenic
31.
an illness caused by eating food that has been contaminated in some way
a)
food safety
b)
foodborne illness
c)
pathogen
d)
pathogenic
32.
a disease carrying microorganism
a)
food safety
b)
foodborne illness
c)
pathogen
d)
pathogenic
33.
causing or capable of causing disease
a)
food safety
b)
pathogen
c)
pathogenic
d)
bacteria
34.
single celled organism found in air, soil, water, and food
a)
pathogen
b)
bacteria
c)
pathogenic
d)
virus
35.
a multiple celled fungi that grows on organic matter and causes food spoilage
a)
mold
b)
yeast
c)
colony
d)
spores
36.
one celled fungi with both beneficial and pathogenic effects on food
a)
mold
b)
yeast
c)
colony
d)
spores
37.
a collection of millions of microorganisms, often visible with the naked eye
a)
mold
b)
yeast
c)
colony
d)
spores
38.
the dormant state of some bacterial cells, or the reproductive cell of a fungi; much more difficult to kill
a)
mold
b)
yeast
c)
colony
d)
spores
39.
bacteria that grow only in the presence of oxygen
a)
aerobes
b)
anerobes
c)
subsurface mold
d)
aerial mold
40.
bacteria that grow in the absence of oxygen
a)
aerobes
b)
anaerobes
c)
subsurface mold
d)
aerial mold
41.
mold that can penetrate the food surface 2 cm or more
a)
subsurface mold
b)
aerial mold
c)
aerobes
d)
anaerobes
42.
largest group of microorganisms that are mostly harmless
a)
bacteria
b)
yeast
c)
mold
d)
virus
43.
which microorganism needs food, moisture, and correct temperature to multiply
a)
bacteria
b)
yeast
c)
mold
d)
virus
44.
a single-celled fungi
a)
bacteria
b)
yeast
c)
mold
d)
virus
45.
produce carbon dioxide gas and alcohol or organic acids
a)
bacteria
b)
yeast
c)
mold
d)
virus
46.
can grow under a wide range of conditions in which air and moisture are present
a)
bacteria
b)
mold
c)
yeast
d)
virus
47.
required in the diet to allow for normal functioning
a)
nutrient
b)
calorie
c)
gluten
d)
farina
48.
the amount of energy required to raise one gram of water one degree centigrade
a)
nutrient
b)
calorie
c)
carbohydrate
d)
gluten
49.
carbohydrates, vitamins, minerals, water, fats, and proteins are
a)
essential nutrients
b)
molecules
c)
required gluten
d)
simple sugars
50.
supply energy, provide heat, provide building blocks for other nutrients, and short-term storage of energy are all functions of what essential nutrient?
a)
proteins
b)
carbohydrates
c)
water
d)
minerals
51.
cannot be digested by humans
a)
amino acids
b)
fatty acids
c)
cellulose
d)
gluten
52.
building tissues like hair, muscle, and cells, provide energy, used in metabolic activities as enzymes, antibodies, and hormones are functions of what essential nutrient?
a)
fats
b)
minerals
c)
proteins
d)
vitamins
53.
What percentage of protein is nitrogen?
a)
80
b)
54
c)
16
d)
3
54.
What are the building blocks of proteins?
a)
fatty acids
b)
starches
c)
sugars
d)
amino acids
55.
What are the building blocks of fats?
a)
amino acids
b)
fatty acids
c)
hydrochloric acid
d)
sugars
56.
Energy, body insulator, and protection are all functions of which essential nutrient?
a)
fats
b)
carbohydrates
c)
vitamins
d)
water
57.
protein in wheat that is sticky
a)
endosperm
b)
farina
c)
dockage
d)
gluten
58.
ground endosperm of durum wheat
a)
gluten
b)
semolina
c)
farina
d)
dockage
59.
coarsely ground endosperm of hard wheats
a)
gluten
b)
semolina
c)
farina
d)
gluten
60.
the non-grain component of a sample that can easily be screened off
a)
gluten
b)
semolina
c)
farina
d)
dockage
61.
non-grain component left after dockage has been removed; similar in size, weight, and shape of grain and harder to remove
a)
dockage
b)
foreign material
c)
semolina
d)
farina
62.
part of seed that stores energy for germinating plants
a)
semolina
b)
bran
c)
endosperm
d)
germ
63.
embryo of seed; higher fat content and often removed from flour because it limits shelf life
a)
endosperm
b)
germ
c)
bran
d)
ferina
64.
outer covering of seed
a)
endosperm
b)
germ
c)
bran
d)
radicle
65.
which part of the grain is high in fiber?
a)
bran
b)
germ
c)
endosperm
d)
radicle
66.
what part of the grain is high in protein?
a)
bran
b)
germ
c)
endosperm
d)
radicle
67.
what part of the grain is high in energy/starch?
a)
bran
b)
germ
c)
endosperm
d)
radicle
68.
treated or untreated milk still in its liquid form
a)
fluid milk
b)
raw milk
c)
whole milk
d)
whey
69.
fresh untreated milk; just as it came from the animal
a)
raw milk
b)
fluid milk
c)
whole milk
d)
whey
70.
treated milk with properties similar to the raw milk from which it originated
a)
fluid milk
b)
raw milk
c)
whole milk
d)
whey
71.
a process that breaks down the fat globules in milk so that the butterfat does not separate out as a cream
a)
pasteurization
b)
homogenization
c)
lactose
d)
solids-not-fat
72.
a heat treatment that destroys all pathogenic microorganisms in a food
a)
homogenization
b)
pasteurization
c)
whey
d)
lactose
73.
all solids remaining in milk if the water was removed (fat, protein, minerals)
a)
solids-not-fat
b)
total solids
c)
casin
d)
whey
74.
solids in milk not including fat
a)
solids-not-fat
b)
total solids
c)
total fat
d)
casin
75.
primary milk protein
a)
whey
b)
lactose
c)
casein
d)
raw milk
76.
protein found in the liquid that remains after the fat and casein have been removed from the milk
a)
casein
b)
whey
c)
lactose
d)
amino acids
77.
milk sugar
a)
glucose
b)
fructose
c)
lactose
d)
galactose
78.
inability to digest milk due to the absence of the enzyme lactase in the intestines
a)
lactose intolerance
b)
pasteurization
c)
homogenization
d)
can't drink milk
79.
What is the most common breed of dairy cattle?
a)
Brown Swiss
b)
Holstein
c)
Guernsey
d)
Shorthorn
80.
What breed of dairy cattle produces milk with the highest percentage of butterfat, but the least amount of milk?
a)
Jersey
b)
Shorthorn
c)
Holstein
d)
Guernsey
81.
Why has milk consumption declined in recent years?
a)
soft-drink consumption
b)
mastitis
c)
colored cows
d)
hard-drink consumption
82.
Why do we add vitamin D to milk?
a)
prevent cancer
b)
prevent bone disorder
c)
prevent hearing loss
d)
prevent dry skin
83.
Why is milk homogenized?
a)
To make warm milk
b)
to break down butterfat globules
c)
to make chocolate milk
d)
to build butterfat globules
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