WorksheetsSemester 1 REVIEW
Total questions: 104
Worksheet time: 52mins
The study of food components and how the body uses them to sustain life and health is..
chemistry
food science
microbiology
nutrition
The study of food components and how the body uses them to sustain life and health is..
chemistry
food science
microbiology
nutrition
Which food product was developed before the industrial revolution?
Cheese
Commercial yeast
Self rising flour
pancake mix
This development helped scientist better understand the effects of bacteria on food spoilage and human health
industrial revolution
microscope
pasteurization
the periodic table
What factor improved public opinion regarding cake and pancake mixes?
High cost of ingredients during the depression
research regarding the nutritional value of mixes as compared to homemade
television advertisments
women entering the workforce because of WWII
Milk with chalk added is an example of which type of food?
Adulterated
Analog
Hydroponic
Synthetic
Who was the head chemist of the united states department of agriculture who helped develop the food and drug laws?
George W. Carver
Jaques Lavoisier
Abraham Lincoln
Harvey Wiley
The food code is
the first food and drug law
a guide to handling food safely
a set of packaging regulations for food manufacturers
information of ingredients in standard food products
Which of the following statements about organic foods is true?
the terms "natural" and "organic" are interchangeable
Organic foods and conventional foods both have good safety records
Evidence shows that organic foods are more nutritious than conventional foods
Organic foods have never been the cause of a forborne illness outbreak
Which is an advantage of using cryogenic liquids to chill food?
It is more expensive than other freezing techniques
It requires special equipment
the food has smaller ice crystals
the food no longer contains any bacteria
For an experiment to be scientific, it must...
be reported in data tables
include safety precautions
be reported in a scientific journal
be replicable
Which of the following statements about the metric system is false?
it is the standard system of measurement used by food scientists
it is a decimal system
it involves multiples of ten
it uses ounces, pounds, and quarts
Which of the following prefixes represents the largest number?
Centi
Deci-
Kilo
Milli
Mass is a measure of
grams
matter
space
liters
mass is measured in
grams
liters
meters
Celsius degrees
The variable in an experiment is
a factor that is being manipulated
a standard against which change is measured
the solution to the problem
the human analysis of the taste, smell, sound, feel, and appearance of food is called
sensory evaluation
taste bias
taste test panel
volatility
a supertaster...
has more taste buds than most people
has fewer taste buds than nontasters
is not affected by hormone changes
has lost the sense of smell or sight
a flavor preference based on negative or positive experiences with food is called
objective evaluation
psychological bias
subjective evaluaton
taste bias
Which of the following is an example of a psychological influence on food choices?
A child is unable to taste thiourea
a consumer always chooses the same brand of yogurt
a hindu does not eat beef
a Jamaican eats a lot of tropical fruit
eating turkey at Thanksgiving is an example of_______ influence on food choices
cultural
enviromental
physical
psychological
Which is not a main category of sensory characteristics in food products?
Appearance
Sound
Flavor
Texture
which of the following is one of the basic tastes to which the tongue responds?
Peppery
Lemony
Yeasty
Salty
Which of the following foods is astrigent?
Cheese
Mushrooms
Orange Peel
Unsweetened Tea
Which factor has the most effect on the intensity of the flavor of many foods?
Temperature
Mouthfeel
Color
Time of day
Which flavor is preferred by babies?
Bitter
Salty
Sour
Sweet
Which taste is described by the Japanese word Unami?
Bitter
Salty
Savory
Sour
Volatile substances influence flavors because...
they cause foods to burst apart
of their grainy texture
they evaporate easily
of their mouthfeel
Which sense is determined by the olfactory bulb?
Smell
Sight
Touch
Taste
Which texture quality describes pourability of a food
Astringency
Chewiness
Consistency
Firmness
Which factor cannot be controlled during a taste test panel?
Lighting
Interaction with other testers
Personal preferences
temperature
in between testing fatty food samples, it is important to rinse the mouth with....
tea
warm water
cold water
mineral water
Which method of identifying a food sample will create the least psychological bias?
AA,AB,AC
4,5,6
25,54,78
014,523,617
How many food samples can generally be evaluated at one time during sensory evaluation?
3
5
7
10
Which numerical scale will be the most effective for a sensory evaluation?
1-3
1-5
1-6
1-11
When is a universal evaluation form most likely to be used in taste tests?
When young children are the testers
with consumer taste test panels
during test marketing
during early stages of product development
The smallest particle that still maintains the chemical properties of that substance is a(n)....
Atom
electron
nuetron
proton
an example of a solute is....
sugar
steam
water
all of the answers
an example of an element is...
air
iron
sugar
water
two or more elements chemically combined, whose properties are completely different from those of the individual elements, are known as a
compound
heterogeneous mixture
homogeneous mixture
solution
an example of a compound is...
salt
salt water
sodium
soft drinks
an example of a heterogeneous mixture is..
cola
iced tea
sodium chloride
tossed salad
the number of electrons in the outermost energy level when most elements are chemically stable is...
8
6
3
1
Nonmetals are typically
shiny solids
good conductors of heat and electricity
gases at room temperature
found on the left side of the periodic table
which of the following involves a chemical change?
combining baking soda and vinegar
combining salt and water
sweeting iced tea
tossing a salad
which of the following causes chemical changes in food?
chopping
cooking
peeling
slicing
covalent bonds are formed when....
an electron is transferred
two nonmetals share and electron
two metals share an electron
opposite electric charges attract
in food preparation, an example of a physical change is...
freezing punch in rings
sauteing onions and peppers
marinating meat
baking a cake
charged particles that have gained or lost an electron are called...
atoms
elements
metals
none the answer options
what is an example of a reversible physical change?
Change in odor
chopping
phase change
rusting
Microwaves cause certain molecules to vibrate rapidly, which then transmit energy to neighboring molecules. Microwaves have the greatest effect on...
fats
proteins
sugars
water
temperature is
another term for heat
an indirect measure of molecular motion
the measure of the average potential energy of individual molecules
Higher temperatures increase the rate of reactions because..
both conduction and convection are used
more molecules collide faster
surface area increases
less energy is absorbed
microwaves cook food by converting _____ energy into _____ energy.
chemical, electrical
electrical, radiant
radiant, electrical
electrical, mechanical
when heat is transferred by convection, it is because _____
molecules are pushed together
the fluids become more dense
of the motion of fluids or gases
all of the answer choices
which is an example of heat being transferred mainly through conduction?
a baseboard furnace heating a room
bacon cooking in a skillet
water boiling in a kettle
all of the answer choices
as the exposed surface area of a food increases, the____
cooking time remains constant
cooking time increases
cooking time decreases
mass increases
acids are substances that
are proton donors
contain more H+ than OH-
are sour in taste
all of the answer choices
Considering pH, which of the following beverages is the strongest base?
Buttermilk
Milk
Grapefruit juice
Tea
Which food does not contain a naturally occurring pH indicator?
Blueberries
Plums
Lettuce
Red cabbage
Litmus paper will turn
green in a food
blue in an acid and red in a base
red in a base
red in an acid and blue in a base
Chocolate cakes will have a deeper, darker color when ____
buttermilk is used instead of whole milk
the pH is near 7.0
the pH is acidic
the pH is basic
_______ bonds are formed within a water molecule
intermolecular
hydrogen
nonpolar covalent
Polar covalent
Which is not an element found in carbohydrates?
carbon
hydrogen
nitrogen
oxygen
which of the following is an example of a monosaccharide?
glucose
lactose
maltose
sucrose
enzymes that hydrolyze sugar are identified by the suffix
-ase
-ose
-oh
-ol
a solution that holds more solute at a given temperature than normal is...
a solid
saturated
supersaturated
not possible
substances that affect sugar crystal growth are called
enzymes
invert sugars
interfering agents
fermenting agents
to keep sugar crystals in candy small, you could do any of the following except...
add corn syrup
beat vigorously after cooling
cool rapidly
add egg whites or butter
which candy uses ripening to develop a smooth texture?
caramels
fondant
rock candy
suckers
the beige color of sweetened condensed milk is a result of
caramelization
evaporation
hydrolysis
photosynthesis
which of the following will help prevent dental carries?
sipping a diet cola throughout the day
reducing the amount of sugar consumed in a day
snacking on crackers and pretzels at school
chewing sugarless gum after eating for at least 10 minutes
the body's inability to move glucose from the bloodstream is called...
caries
diabetes mellitus
insulin
serotonin
lipids are made of fatty acids and glyverides. All fatty acids contain a
carboxyl group
water molecule
hyroxyle group
triglyceride
what is the solidification point of fat?
the same as its melting point
the point at which all lipids in a mixture are in a solid state
an example of latent heat
it is determined by the degree of hydrogenation used
the essential fatty acids are
linoleic and oleic
oleic and stearic
linoleic and linolenic
linolenic and stearic
if a fat is liquid at room temperature, it
contains all single bonds
has been hydrogenated
is probably from an animal source
is unsaturated
The hydrogenation process is used commercially to...
change liquid oil to shortening
change saturated fats into unsaturated ones
change unhealthy fats into a nonfat food product
improve the healthiness of a fat product
which is an example of a food product tenderized by fat?
candy
cheese
pie crust
salad dressing
why is fat valuable as a heat medium?
it gets hotter than water
it provides a healthy way to keep foods crisp
it is not absorbed by the food cooked in it
none of the answer choices
research indicates that ____ help lower triglyceride levels in the blood and slow the growth of plaque in the arteries
low density lipoproteins
omega-3 fatty acids
linoleic acids
linolenic acids
fats _______
are the primary source of energy
provide the same amount of kilo-calories per gram as carbohydrates
add to palatability
all of the answer choices
what do lipids contribute to foods?
flavor
transfer heat
tenderness
all of the answer choices
what additives help prevent rancidity
antioxidants
emulsifiers
humectants
tenderizers
which of the following is not a role of fat in the body?
protective cushion for major organs
a transport for mineral ions
longer feeling of fullness
concentrated energy source
rancidity is...
caused by oxidation of fats
more likely in unsaturated fats
a form of food spoilage
all of the answer choices
starches can be defined as
monosaccharides
disaccharides
indigestible saccharides
polymers of sugars
syneresis is more likely to occur
when a starch mixture is cooled too rapidly
when there is a high level of amylopectin
when there is extreme retrogradation
when there is little
the ability of some starch-water mixtures to thicken as they cool is called
gelantinization
retrogradation
syneresis
viscosity
the test used by food scientists to measure the resistance to flow of a starch thickened mixture is called
gelanization
retrogradation
syneresis
viscosity
which factor does not affect the ability of starch to thicken?
the size of crystals formed from a solution
the pH level of the food
the proportion of amylose and amylopectin molecules
the serving temperature
cellulose is indigestible but necessary for
aiding in elimination
feeling full
holding food toghether while cooking
preventing stomach cancer
pectin is
an artificial additive derived from complex starches
found naturally within many fruits and vegetables
made in the science lab
most commonly used in baked goods
the leakage of liquid from a gel or paste as in ketchup and mustard is called
gelatinization
retrogradation
syneresis
viscosity
starches with a branched structure are called
amylopectin
granules
polymers
polysaccharides
another name for fiber is...
amylose
cellulose
gums
pectins
pectins are
called sugar acids
derived from sugar
found naturally in plant cells
all of the answer choices
the function of gums in food is..
caramelization
provide structure
stabilizer and thickener
syneresis
which of the following is not a function of complex carbohydrates?
bind batters to foods during deep frying
brown breads and baked goods
stabilize ice cream
thicken liquids
which of the following factors can reduce a starches thickening ability?
adding acid
heating to the gelanizaion point
reducing salt content
reducing water content
an uncooked mixture of starch and water is called
gel
paste
slurry
sol
retrogradation is undesirable...
in any food mixture
when a mixture thickens as it cools
when it causes syneresis
all of the answer choices
which of the following starches will produce an opaque gel?
cornstarch
potato starch
tapioca starch
wheat flour
the measure of how much light passes through an object is...
opacity
syneresis
translucency
viscosity
