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Food Science Ch. 1

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

The study of food components and how the body uses them to sustain life and health is ____.

a)

Food Science

b)

Chemistry

c)

Microbiology

d)

Nutrition

2.

Milk with chalk added is an example of which type of food?

a)

Hydroponic

b)

Analog

c)

Adulterated

d)

Synthetic

3.

Who was the head chemist of the United States Department of Agriculture who helped develop the food and drug laws?

a)

Harvey Wiley

b)

Jacques Lavoisier

c)

George W. Carver

d)

Abraham Lincoln

4.

The Food Code is ____.

a)

the first food and drug law

b)

a guide to handling food safety

c)

a set of packaging regulations for food manufacturers

d)

information of ingredients in standard food products

5.

What is the FDA responsible for?

a)

Regulates 80% of food supply

b)

Oversees poultry products

c)

Oversees processed egg products

d)

Regulates 60% of food supply

6.

What is the USDA responsible for?

a)

Approves food additives

b)

Regulates 80% of food supply

c)

Regulates organic food

d)

None of the above

7.

Which of the following is not an example of a food analog?

a)

non-dairy whipped topping

b)

soy hamburger

c)

Saccharin (artificial sugar)

d)

microwave popcorn

8.

What is an advantage of using cryogenic liquids to chill food?

a)

The food has smaller ice crystals

b)

The food no longer contains bacteria

c)

It is more expensive than other freezing techniques

d)

It requires special equipment

9.

What is the definition for food science?

a)

The study of food components and their use by the body to sustain life and health.

b)

Deliberate change in food occurring between its point of origin and its availability for consumption.

c)

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.

d)

The lowered quality and safety of a product caused by adding inferior ingredients that may be toxic.

10.

What is the definition for food analogs?

a)

The lowered quality and safety of a product caused by adding inferior ingredients that may be toxic.

b)

Natural or manufactured substances used in place of food or food components .

c)

The study of food components and their use by the body to sustain life and health.

d)

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.

11.

What is the definition for hydroponic crops?

a)

Deliberate change in food occurring between its point of origin and its availability for consumption.

b)

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.

c)

The lowered quality and safety of a product caused by adding inferior ingredients that may be toxic.

d)

Crops that are grown with their roots suspended in liquid nutrient solutions.

12.

What is empathy?

a)

The capacity to be kind.

b)

The capacity to be friends with Elmo.

c)

The capacity to understand or feel what another person is experiencing from within their frame of reference.

d)

The capacity to solve problems.

13.

What are the four factors food scientists must consider when developing new food products? (Check all four)

a)

Safety

b)

Variety

c)

Synthetic

d)

Cost

e)

Nutrition

14.

What is the median salary for a flavor chemist?

a)

Between $100,000 and & 189,000 annually

b)

Between $89,000 and & 100,000 annually

c)

Between $65,000 and & 89,000 annually

d)

Between $70,000 and & 89,000 annually

15.

What education and training do flavor chemists need?

a)

An associates degree in chemistry or related area.

b)

A bachelor's degree and extra certifications.

c)

None