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WorksheetsReview Midterm Fall 2023
Total questions: 98
Worksheet time: 49mins
Name
Class
Date
1.
The independent variable is part of which step of the scientific method?
a)
Observation / question
b)
Hypothesis
c)
Experiment
d)
Conclusion
e)
Communication
2.
The ________ serves as the COMPARISON
a)
Independent variable
b)
Dependent variable
c)
Control
d)
Constant
3.
In a scientific experiment, the ___________ is/are considered everything except that which you are testing.
a)
Independent variable
b)
Dependent variable
c)
control
d)
constants
4.
A chocolate chip cookie's flavor would be an example of which type of data?
a)
Quantitative
b)
Qualitative
5.
The temperature of a chocolate chip cookie after taking it out of the oven would be an example of which type of data?
a)
Quantitative
b)
Qualitative
6.
Regarding our taste buds- food particles must be dissolved in __________ to be sensed.
a)
air
b)
Liquid
c)
steam
d)
ice
7.
(a) substances are substances that become gases easily.
8.
A person who cannot distinguish flavors would be said to be
a)
Taste averse
b)
Non-taster
c)
Taste blind
d)
Taste-deaf
9.
A person in a land-locked state such as Iowa not having access to fresh sea food would be an example of which influence on food choice?
a)
Economics
b)
Psychology / emotion
c)
Religion
d)
Geography
10.
A boy who chooses to eat his father's greasy bean tacos because they give him good memories of time cooking together is an example of which influence on food choice?
a)
Economics
b)
Psychology / emotion
c)
Religion
d)
Geography
11.
A Catholic choosing to not eat meat on Fridays following lent is an example of which influence on food choice?
a)
Geography
b)
Religion / beliefs
c)
economics
d)
Psychology / emotion
12.
A man choosing a low-carb diet in an attempt to lose weight would be an example of which type of influence on food choice?
a)
Health
b)
Geography
c)
Emotions / Psychology
d)
Religion
13.
A busy mother who does not have the time to cook orders take-out for her family of 4. This is an example of which type of influence on food choice?
a)
Health
b)
Cost
c)
Geography
d)
Time
14.
What is one difference between enzymes and coenzyme?
a)
coenzymes are destroyed by chemical reactions
b)
enzymes are smaller than coenzymes
c)
enzymes are organic; coenzymes or inorganic
d)
enzymes are proteins; coenzymes may be other substances
15.
What would result if enzymes were not present?
a)
foods would turn an unappealing color
b)
the body would metabolize nutrients too quickly
c)
cells would die from chemical reactions
d)
all of the above
16.
What allows a particular enzyme to work on a particular substrate?
a)
their pH levels neutralize one another
b)
they fit at the active site
c)
they contain the same amino acids
d)
they carry opposite electrical charges
17.
Enzymes are used in food preparation to ____ cuts of meat that would otherwise be difficult to chew.
a)
tenderize
b)
coenzyme
c)
oxygen
d)
toughen
18.
Tightly sealing food packages slows enzyme activity by limiting the ____ in the atmosphere.
a)
carbon dioxide
b)
oxygen
c)
nitrogen
d)
hydrogen
19.
Enzymes are a special type of ____.
a)
complex carbohydrate
b)
simple carbohydrate
c)
lipid
d)
protein
20.
What situation presents a special challenge to preventing food-borne illness?
a)
contaminated food may seem safe to eat
b)
since microorganisms are everywhere, illness is almost impossible to prevent
c)
many foods are not safely processed before reaching the supermarket
d)
none of these
21.
Clean food on a dirty counter can be made unsafe to eat through ____ by neighboring microorganisms.
a)
mitosis
b)
cross-contamination
c)
cloning
d)
meiosis
22.
Foods generally cook by multiple types of heat transfer at the same time.
a)
True
b)
False
23.
Increasing a food's surface area decreases cooking time.
a)
True
b)
False
24.
Methods of heat transfer are alike in that all ____.
a)
have the same rates of reaction
b)
are equally suitable for every food
c)
transfer energy from a hotter substance to a cooler one
d)
use the same medium to transfer heat
25.
Rising, hotter molecules and dropping, cooler ones create a(n) ____ in a liquid or gas.
a)
conduction current
b)
convection current
c)
electric current
d)
radiant current
26.
Adding heat speeds the rate of chemical reactions in food by ___.
a)
releasing the heat energy stored in food
b)
raising s food's specific heat
c)
creating "hot spots" in sugars and fats
d)
increasing the force and frequency of molecular colisions
27.
When heat is applied to a substance, its molecules ___.
a)
tumble and flow past each other
b)
move more quickly
c)
move apart until they no longer touch
d)
remain locked in the same structure
28.
If you cook individual chicken pieces and a whole chicken under the same conditions, ____.
a)
the chicken pieces will be done sooner
b)
the chicken pieces will absorb more energy than the whole chicken
c)
the whole chicken will be done sooner
d)
the whole chicken will burn outside before it cooks inside
29.
____ cook more quickly that other media because they penetrate beyond a food's surface.
a)
crashing waves
b)
light waves
c)
microwaves
d)
sound waves
30.
What type of energy transfer is involved in baking cookies?
a)
conduction only
b)
convection only
c)
both conduction and convection
d)
heat energy
31.
How does the volume of the cookie affect baking time? (think of the chocolate chip cookies)
a)
There is no difference
b)
The larger cookie takes longer
c)
The smaller cookie takes longer
32.
Why is it important not to have melted the butter when making chocolate chip cookies?
a)
Melting the butter takes too much time.
b)
Melting the butter makes mixing the dough too easy
c)
Melting the butter removes energy from the system
d)
Having the ingredients in the correct state of matter controlled the rate of chemical reactions.
33.
Why is the temperature of the oven important?
a)
To make sure you don't burn your hand.
b)
It controls the rate of energy transfer.
c)
Lower temperatures cook foods faster.
d)
Higher temperatures cook foods faster.
34.
The bottom of a sugar cookie has a smooth brown appearance, while the top is lighter and uneven. This is because ____.
a)
the bottom of the cookie is cooked by conduction, while the top is convection
b)
the bottom of the cookie is cooked by convection, while the top is conduction
c)
the cookie cooks by radiation
d)
oven magic
35.
A thicker cookie takes longer to bake than a thinner cookie because _____. (think of the sugar cookies)
a)
the cookie is bigger
b)
the cookie is smaller
c)
Energy transfer occurs from the inside to the outside
d)
Energy transfer occurs at the surface, the thicker cookie has less surface area
36.
Temperature is ____.
a)
another term for heat
b)
an indirect measure of molecular motion
c)
The measure of the average potential energy of individual molecules
d)
all of these are correct
37.
Higher temperatures increase the rate of reactions because ___.
a)
both conduction and convection are used
b)
less energy is absorbed
c)
more molecules collide faster with greater force
d)
surface area increases
38.
When energy is transferred by convection, it is because ____.
a)
molecules are pushed together
b)
the fluids become more dense
c)
of the motion of fluids or gases
d)
all of these are correct
39.
Which is an example of energy being transferred mainly through conduction?
a)
Water boiling in a kettle
b)
a baseboard (floor) furnace vent heating a room
c)
bacon cooking in a skillet
d)
all or the above
40.
As the exposed surface area of a food increase, the ____.
a)
mass increases
b)
cooking time remains constant
c)
cooking time increases
d)
cooking time decreases
41.
When baking cookies, where do more chemical reactions occur?
a)
more chemical reactions occur in the center of the cookie because it cooks last
b)
more chemical reactions occur on the outside of the cookie because energy is transferred at the surface
c)
chemical reactions occur equally throughout the cookie
d)
all of these are correct
42.
Mixtures can be distinguished from compounds because ____.
a)
they taste better
b)
the are always solids
c)
the parts that make up a mixture keep their properties
d)
they are chemically bound
43.
dissolving sugar in iced tea is an example of a:
a)
Physical change
b)
Chemical Change
44.
A ________has different properties than the elements that form it.
a)
coilloids
b)
solution
c)
compound
d)
mixture
45.
Baking cookies is an example of a:
a)
Physical change
b)
Chemical change
46.
Lighting a match is an example of a:
a)
Physical change
b)
Chemical change
47.
Two or more elements chemically combined, whose properties are completely different from those of the individual elements, are known as ____.
a)
Compound
b)
Heterogeneous
c)
Homogeneous
d)
Solution
48.
Pure substances ____.
a)
Are made of up of only one material
b)
Have definite and constant properties under certain conditions
c)
Are elements or compounds
d)
All of these are correct
e)
None of the above
49.
An example of heterogeneous mixture is ____.
a)
Cola (flat)
b)
Iced Tea
c)
Sodium Chloride
d)
Tossed Salad
50.
Which of the following involves a chemical change?
a)
Combining baking soda and vinegar
b)
Combining salt and water
c)
Sweetening iced tea
d)
Tossing salad
51.
What is an example of a reversible physical change?
a)
Change in color
b)
Chopping
c)
State change
d)
Rusting
52.
An example of an element is___. (in modern chemistry)
a)
Air
b)
Iron
c)
Water
d)
Fire
53.
An example of a compound is ____.
a)
Salt
b)
Salt water
c)
Sodium
d)
Soft drinks
54.
Which of the following causes chemical changes in food?
a)
Chopping
b)
Cooking
c)
Peeling
d)
Slicing
55.
What is an example of a homogeneous mixture?
a)
Milk
b)
Tossed salad (lettuce, carrots, cabbage)
c)
Supreme pizza
d)
Fruit salad
56.
An elements is described as ___.
a)
a substance that can be broken down into simpler substances
b)
a substance that is composed of one type of atom and cannot be broken down into a simpler substance.
c)
a substance made of two or more different types of atoms chemically combined.
57.
Boiling water can separate the water from any minerals dissolved within because ___.
a)
metallic elements in mineral forms ionic compounds
b)
minerals have a greater molar mass than water
c)
minerals and water are different types of compounds
d)
dissolving in solution is a reversible physical change
58.
Salt is added to the pasta water because ____.
a)
that is how it has been done for centuries
b)
salt increases the boiling point
c)
the pasta won't be sticky
d)
the salt dissolves in the water it is evenly distributed on the noodles
59.
When no more solute will dissolve in the solvent, the substance is ___.
a)
diluted
b)
saturated
c)
supersaturated
d)
unsaturated
60.
The most common solvent in food is ___.
a)
citric acid
b)
sodium chloride
c)
vinegar
d)
water
61.
In a donut glaze made from water and powdered sugar, what role does the powdered sugar play?
a)
solvent
b)
solute
c)
emulsifier
d)
thickener
62.
Supersaturated sugar solutions are possible because ___.
a)
sugar caramelizes at high pH levels
b)
starches absorb water as a solution is heated
c)
sugar is more soluble in a hotter solvent
d)
none of these are correct
63.
Both solutes and solvents may be in any of the three ___ in which substances exist.
a)
shapes
b)
sizes
c)
colors
d)
states
64.
Solubility depends on ___.
a)
the solute
b)
the solvent
c)
temperature
d)
all of the above
65.
For most solid solutes, the solubility ___ as temperature increases.
a)
increases
b)
decreases
c)
stays the same
66.
A solution can be described as saturated, unsaturated, or supersaturated depending on the ___.
a)
concentration
b)
pH
c)
state of matter
d)
temperature
67.
Both higher fat and lower temperatures increase the ____, and the foaming ability of the cream.
a)
boiling point
b)
melting point
c)
solubility
d)
viscosity
68.
The destruction of nutrients through boiling illustrates a problem associated with ____.
a)
Hard water
b)
Water's property as a solvent
c)
Sublimation
d)
Low atmospheric pressure
e)
Boiling
69.
One difference between solutions and a colloid is that
a)
a. solutions are mixtures colloids are compounds
b)
b. colloids are more likely than solutes to separate from their liquid phase
c)
c. concentration affects state change only in colloids
d)
d. all of the above
70.
By physically interfering with water and fat molecules, starches create a ___ emulsion.
a)
a. gooey
b)
b. temporary
c)
c. permanent
d)
d. thick
71.
In mayonnaise, a class of compounds called ___ lock water and oil molecules into a creamy blend.
a)
a. detergents
b)
b. emulsifiers
c)
c. colloids
d)
d. salts
72.
The best egg foam would probably be made from ___
a)
a. blended egg whites and yolks in a glass bowl
b)
b. egg whites in a plastic bowl
c)
c. yolks in a plastic bowl
d)
d. egg whites in a glass bowl
73.
The substance in which particles are distributed in a colloid is called the continuous phase.
a)
true
b)
false
74.
Naturally repellant molecules might be agitated into a ___ emulsion.
a)
a. gooey
b)
b. temporary
c)
c. permanent
d)
d. thick
75.
Water's ability to form bubbles through surface tension is used when making a ___.
a)
a. suspension
b)
b. solution
c)
c. compound
d)
d. foam
76.
The best milk foam would be made from ___
a)
a. warm light whipping cream
b)
b. cold light whipping cream
c)
c. warm heavy whipping cream
d)
d. cold heavy whipping cream
77.
In a colloid or emulsion, the part that is spread through the continuous phase is called the ___.
a)
a. solute
b)
b. solvent
c)
c. dispersed phase
d)
d. continuous phase
78.
What is the chemical reaction in which hydrogen and hydroxide ions combine to produce water?
a)
A. Concentration
b)
B. Neutralization
c)
C. Ionization
d)
D. Titration
e)
E. Assimilation
79.
pH is important for the quality of food because it contributes to___.
a)
color
b)
taste
c)
texture
d)
safety
e)
all of these
80.
On a pH scale,______
a)
A. A neutral solution has a value of 14
b)
B. Lower values indicate greater acidity
c)
C. Higher values indicate greater acidity
d)
D. All of the above
e)
E. None of the above
81.
One sign that neutralization has occurred is _____
a)
A. A blue Indicator
b)
B. A slippery feel
c)
C. A presence of anthocyanins
d)
D. The presence of water
e)
E. All of the above
82.
Acids in food pose little health risk because______
a)
A. They are only slightly soluble
b)
B. They are not used often in foods
c)
C. They are weak
d)
D. All of the above
e)
E. None of the above
83.
The pH of a solution and the strength of an acid describe different properties of the same solution
a)
true
b)
false
84.
Why is vinegar (pH 2) described as a weak acid?
a)
it produces a high number of hydroxide ions
b)
it produces a high number of hydrogen ions
c)
only a few molecules ionize
d)
all of the above
e)
none of the above
85.
What is leavening?
a)
the process that makes things level
b)
the process that makes baked goods rise
c)
the process of levitation
d)
all of the above
86.
Physical leavening uses ____ to incorporate air into a dough or batter.
a)
physical changes
b)
whisking
c)
steam
d)
all of the above
87.
Biological leavening relies on ___ to incorporate air into dough or batter.
a)
whisking
b)
neutralization reaction
c)
a living organism
d)
all of the above
88.
Chemical leavening relies on ___ to incorporate air into dough or batter.
a)
whisking
b)
neutralization reaction
c)
a living organism
d)
all of the above
89.
What type of ingredient would you look for to help ensure success in a recipe that uses baking soda?
a)
A. Water
b)
B. Base
c)
C. Acid
d)
D. Salt
e)
E. All of the above
90.
Baking powder ingredients include_____
a)
A. Starch fillers
b)
B. Acids
c)
C. Baking soda
d)
D. All of the above
e)
E. None of the above
91.
What gas do chemical leaveners produce to lighten baked goods?
a)
A. Carbon Dioxide
b)
B. Carbon monoxide
c)
C. Helium Diglyceride
d)
D. Hydrogen peroxide
e)
E. sulfur dioxide
92.
The baking process is BEST summarized as ___.
a)
acids and basic ingredients balancing each other's effects
b)
water softening and mixing starches
c)
hot air stretching a protein frame work
d)
heat coagulating protein foams
93.
Banana bread is described as a quick bread because ___.
a)
there is no yeast
b)
they rely on chemical leaveners
c)
they rise quickly
d)
all of these
94.
The neutralization reaction between acids and bases is used as a chemical leavening agent because the reaction produces carbon dioxide and water.
a)
true
b)
false
95.
What might happen if you use too much baking powder?
a)
a. the product rises too much
b)
b. the product tastes salty
c)
c. the product doesn't rise at all
d)
both a and b
96.
Steam acts as a physical leavening agent.
a)
true
b)
false
97.
Brownies are described as a quick bread because ___.
a)
there is no yeast
b)
they rely on chemical leaveners
c)
they rise quickly
d)
all of these
98.
Our taste buds can distinguish sweet, sour, salty, bitter and _________
a)
unanimous
b)
union
c)
umami/savory
d)
sad
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