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Food Science Midterm

Total questions: 48

Worksheet time: 24mins

Name
Class
Date
1.

Before the development of the germ theory foods were deemed safe or unsafe through the use of trial and error.

a)

True

b)

False

2.

The Industrial Revolution was a major contributing factor to the mass production of food.

a)

True

b)

False

3.

Humans have always been able to gather food any time of the year.

a)

True

b)

False

4.

To become a food scientist you must earn a bachelors in food science, a four year degree, from a university.

a)

True

b)

False

5.

Convenience foods, foods that make life easier, gained popularity during the Civil War.

a)

True

b)

False

6.

Which of the following is a benefit of studying food science?

a)

It helps you become a better cook.

b)

It helps you make informed decisions about food.

c)

It helps you understand how to read food labels.

d)

All of the above are reasons to study food science.

7.

______________ is the study of food and the principles of its production, processing, preservation, and preparation.

a)

Chemistry

b)

Food Science

c)

Microbiology

d)

Nutrition

8.

The human analysis of taste, smell, sound, feel, and appearance of food is called ____________.

a)

sensory evaluation

b)

taste test panel

c)

taste bias

d)

volatility

9.

A fifth taste to which the tongue may respond is called _________.

a)

astringency

b)

Monosodium Glutamate (MSG)

c)

umami

d)

volatile

10.

Which sense is determined by the olfactory bulb?

a)

Aroma

b)

Appearance

c)

Taste

d)

Touch

11.

What cannot be controlled during a taste test?

a)

lighting

b)

interaction with other taste testers

c)

personal food preferences

d)

temperature of the food

12.

What should be done in between tasting food samples that contain fat?

a)

Sip your favorite drink

b)

Sip warm water

c)

Smell Coffee Beans

d)

Brush your Teeth

13.

Which method of sample labeling will create the least phsychological bias among taste testers?

a)

AA, AB, AC

b)

1,2,3

c)

014, 532, 617

d)

A,B,C

14.

What is the maximum number of food samples untrained tasters should be given to evaluate at one time?

a)

2

b)

5

c)

8

d)

10

15.

Which numerical scale provides the most reliable data for a sensory evaluation?

a)

1-2

b)

1-5

c)

1-10

16.

The 2 components that make up the flavor of food are taste and aroma.

a)

True

b)

False

17.

Universal evaluations forms should be used for taste testers who speak different languages or who cannot read.

a)

True

b)

False

18.

Sensory scientists would use a triangle test if they wanted consumers to describe what they like about a product.

a)

True

b)

False

19.

An example of a compound is _________.

a)

Iron

b)

Water

c)

Coca-Cola

d)

Vegetable Soup

20.

The food in the picture is an example of a(n) _____________.

a)

element

b)

compund

c)

heterogeneous mixture

d)

homogeneous mixture

21.

Which of the following causes a chemical change to occur?

a)

Chopping

b)

Cooking

c)

Peeling

d)

Slicing

22.

In food preparation, an example of a physical change is ____________.

a)

freezing punch rings to keep punch cold

b)

marinating meat

c)

sauteing onions and peppers

d)

baking a cake

23.

What is the smallest subatomic particle?

a)

proton

b)

neutron

c)

electron

24.

Which of the following is not an organic compound?

a)

Carbohydrate

b)

Lipid

c)

Protein

d)

Water

25.

Higher temperatures increase the rate of chemical reactions.

a)

True

b)

False

26.

The greater the surface area, the slower heat is transferred.

a)

True

b)

False

27.

A microwave transfers heat to food by conduction.

a)

True

b)

False

28.

Covalent compounds are formed when two or more elements share electrons.

a)

True

b)

False

29.

Ionic compounds are made of 2 nonmetals.

a)

True

b)

False

30.

When pancakes are cooked on the griddle, heat is transferred to the pancake batter by ___________.

a)

conduction

b)

convection

c)

radiation

31.

The muffins in the picture are cooked using ____________.

a)

conduction

b)

convection

c)

radiation

32.

Before the development of the germ theory foods were deemed safe or unsafe through the use of trial and error.

a)

True

b)

False

33.

What food preservation process did Nicolas Appert create and refine that revolutionized food storage today?

a)

pasteurization

b)

curing

c)

canning

d)

freezing

34.

Ground pepper that contains gravel and twigs is an examples of

a)

adulteration

b)

processing

c)

misbranding

35.

What is Earl Tupper known for inventing?

a)

cellophane

b)

aluminum foil

c)

plastic storage containers

d)

glass bottles

36.

Which government regulation required nutrition labels on most foods, nutrient content claims, and health claims based on FDA standards?

a)

Color Additives Amendment of 1960

b)

Delaney Clause

c)

Fair Packaging and Labeling Act of 1966

d)

Nutrition Labeling and Education Act of 1990

37.

Which government agency approves food additives?

a)

FDA

b)

USDA

38.

Who is the mother of "level measuring"?

a)

Fannie Farmer

b)

Ellen Richards

39.

Who can we thank for the creation of frozen foods?

a)

Clarence Birdseye

b)

Sir Francis Bacon

c)

Fannie Farmer

d)

Ellen Richards

40.

Which government regulation required nutrition labels to list ingredients that may cause allergic reaction?

a)

Delaney Clause

b)

Food Additives Amendment of 1958

c)

Food Allergy Labeling and Consumer Protection Act of 2004

d)

Nutrition Labeling and Education Act of 1938

41.

Which government agency regulates 80% if the food supply, approves food additives, and creates safety and wholesomeness standards?

a)

FDA

b)

USDA

42.

Which government agency regulates organic food, oversees the processing of meat and poultry, and inspects meat processing plants?

a)

FDA

b)

USDA

43.

John Pemberton created this popular beverage that we still see today?

a)

Dr. Pepper

b)

Mountain Dew

c)

Coca-Cola

d)

Dasani

44.

Drying, salting, smoking, and cooking over open flame were the earliest forms of

a)

food consumption

b)

food processing

c)

food ideology

d)

food preservation

45.

Which government regulation stated that is a substance is found to cause cancer in humans or animals it cannot be used as a food additive?

a)

Color Additives Amendment of 1980

b)

Fair Packaging and Labeling Act of 1966

c)

Delaney Clause

d)

Food Additive Amendment of 1958

46.

Who invented the blender?

a)

Percy Spencer

b)

Stephen Poplawski

c)

Antoine Lavoisier

d)

Earl Tupper

47.

What did Percy Spencer invent?

a)

scietific method

b)

blender

c)

microwave

d)

m&m's

48.

If it wasn't for this innovator, we would not have a way to measure out calories?

a)

Antoine Lavoisier

b)

Earl Tupper

c)

Loius Pasteur

d)

Forrest Mars