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WorksheetsFS-02/03 Review
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
Which factor will have the LEAST effect on earnings for someone in the food industry? (FS-2.4)
a)
Education level
b)
Job title
c)
Certifications or additional training
d)
Seniority
2.
Which is a reasonable way to define food science? (FS-2.1)
a)
The study of the physical, biological, and chemical makeup of food
b)
The study of the taste of food
c)
The study of the chemical makeup of food
d)
The study of the nutriton found in food
3.
How can studying food science benefit you throughout your life? (FS-2.3)
a)
all of these
b)
help me learn cooking techniques
c)
help me learn how nutrients work together to affect health
d)
to know more about how foods are developed so I can make informed eating choices
4.
Which is a way that food scientists have made foods more nutritious? (FS-2.1)
a)
They developed artificial colorants and flavorings
b)
They developed ways to make the food grow faster
c)
They developed faster and less damaging storage methods
d)
They developed fortifying and enrichment methods
5.
Which group of people is most used for evaluating new food products during development? (FS-03.3)
a)
Sensory evaluation panels
b)
Peer-reviewed professional journals
c)
Restaurant guests
d)
Interns and production assistants
6.
Which type of "smelling" helps identify the MOST types of aroma and taste molecules? (FS-03.3)
a)
Orthonasal olfaction
b)
Retronasal olfaction
c)
Gargling
d)
None of these
7.
Which step helps food scientists make decisions about changes to foods being developed? (FS-03.3)
a)
Data analysis
b)
Recipe/formula development
c)
Packaging development
d)
Products already on the market
8.
The systematic process of experimentation is called the _________________. (FS-03.4)
a)
Scientific Method
b)
Systematic Method
c)
Scientific Modification
d)
Systematic Modification
9.
One piece of equipment commonly used in a scientific lab to approximately measure materials is a ______________. (FS-03.5)
a)
Beaker
b)
Graduated cylinder
c)
Triple-beam balance
d)
Electronic scale
10.
Some of the most common injuries in kitchen and scientific labs are ______________. (FS-03.5)
a)
Burns
b)
Spills
c)
Cuts
d)
Tears
11.
What kind of assessment would you use to determine the exact amount of sodium in a food product or compound? (FS-03.1)
a)
Physical
b)
Physico-chemical
c)
Chemical
d)
none of these
12.
Which senses make up "flavor"? (FS-03.2)
a)
Sight, sound and touch
b)
Taste, smell and touch
c)
Sight, smell and sound
d)
Taste, sight and sound
13.
The little sensory structures on your tongue that help carry taste sensations to your brain are called __________. (FS-03.2)
a)
Papillae
b)
Olfactory bulbs
c)
Retronasal olfaction
d)
Trigeminal nerves
14.
Which of these most supports lab safety? (FS-03.5)
a)
Organization of equipment, ingredients and documentation
b)
Dry floors, clean counters, handy cleanup equipment
c)
Removing jewelry, tying back hair, wearing appropriate clothes
d)
Using the correct equipment for what you're doing
15.
When conducting a scientific experiment using the scientific method, one _____________ changes at a time. (FS-03.4)
a)
hypothesis
b)
variable
c)
conclusion
d)
research
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