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WorksheetsTest Additives
Total questions: 30
Worksheet time: 15mins
Name
Class
Date
1.
Iodized salt and vitamin D-fortified milk are two examples that show how food additives can help eliminate ____.
a)
unpleasant colors
b)
rancidity
c)
deficiency disease
d)
enzymatic browning
2.
Food additives may be used to
a)
destroy nutrients
b)
deceive customers
c)
disguise faulty problems in products
d)
enhance appearance
3.
The controversies over saccharin and nitrites illustrate the concerns about harm arising form the ____ use of food additives.
a)
long-term
b)
unneeded
c)
both of the above
d)
none of the above
4.
Because they have a long "track record" of safe use, salts and spices are included on the government's ____ list.
a)
CIA
b)
FBI
c)
GRAS
d)
USDA
5.
One difference between natural and synthetic additives is that ____.
a)
natural additives are needed in larger amounts
b)
synthetic additives contain substances not found in nature
c)
natural additives are less likely to cause allergic reaction
d)
synthetic additives are created in laboratories
6.
Why is food coloring added to many foods?
a)
To make foods more visually appealing
b)
To make the flavor more intense
c)
color gives your brain more information
d)
all of the above
7.
Why are synthetic additives used instead of natural additives?
a)
an almost unlimited supply
b)
cost
c)
not dependent on weather or climate
d)
all of these are correct
8.
____ stabilizes acids and bases.
a)
pH control agents
b)
anticaking agents
c)
preservatives
d)
humectants
9.
The Delaney Clause is designed to ___.
a)
regulate the use of additives in imported foods
b)
allow the use of some food additives that have been shown to be safe
c)
prevent the addition of cancer-causing agents in foods
d)
establish the government's authority in regulating additives
10.
An example of an incidental additive is ____.
a)
aspartame (equal)
b)
acrylamide in French fries
c)
fat
d)
whole grains
11.
___ prevents or slows spoilage and maintain natural colors and flavors.
a)
preservatives
b)
anticaking agents
c)
humectants
d)
bleaching agents
12.
A Canadian ham that retains its quality in a Mexico city market probably has been treated with a ____.
a)
buffer
b)
preservative
c)
fortifier
d)
stabilizer
13.
Through ___, flour made from wheat may supply more thiamin than the original grain.
a)
restoration
b)
nitrification
c)
fortification
d)
enrichment
14.
____ absorbs moisture from powders to keep them free-flowing.
a)
anticaking agents
b)
antimicrobial agents
c)
maturing agents
d)
preservatives
15.
A stabilizer would probably be found in ___.
a)
frozen dessert topping
b)
canned cream soup
c)
instant pudding
d)
all of the above
16.
One common argument against using color and flavor additives is that they ____.
a)
make more healthful foods seem unappealing by comparison
b)
are not closely regulated
c)
give large food makers an unfair competitive advantage
d)
are made from dangerous chemicals
17.
All of the following are legal uses for food additives EXCEPT ____.
a)
preventing cake mix from clumping
b)
adding orange color to cheddar-cheese-flavored crackers
c)
masking odors in overripe fruit
d)
preventing baking powder from clumping
18.
A claim made for food additives is that they ____.
a)
allow people to eat fewer foods without sacrificing nutrition
b)
decrease the safety of the world food supply
c)
increase profits for food producers
d)
increase the safety of the world food supply
19.
Which additives affect a product's texture?
a)
leavening agents
b)
nutrients
c)
preservatives
d)
tocopherols
20.
A(n) ____ is a substance put in food to create the desired change in one or more of the product's qualities.
a)
additive
b)
controlled-use substance
c)
ketone
d)
ester
21.
In baking powder, the corn starch is an additive that is classed as ___ because it prevents clumping.
a)
preservative
b)
humectant
c)
bleaching agent
d)
anticaking agent
22.
Through ____, flour made from wheat would have the same iron content as the original grain.
a)
fortification
b)
enrichment
c)
nutrification
d)
restoration
23.
Supporters of food additives say that they prevent disease caused by
a)
Heart Problems
b)
Diabetes
c)
Malnutiriton
d)
Celiac Disease
24.
Preservatives change foods flavor, color or texture.
a)
True
b)
False
25.
A substance that keeps a compound, mixture or solution from changing its form or chemical nature.
a)
Fortify
b)
Enrich
c)
Goiter
d)
Stabilizer
26.
nutrients lost in processing and are returned. during _
a)
Fortification
b)
Restoration
c)
Enrichment
d)
Nitrification
27.
adding ingredients not normally found in that food.
a)
Fortification
b)
Restoration
c)
Enrichment
d)
Nutrification
28.
add nutrients to a food with low nutrients so that the food can replace meals.
a)
Forticiation
b)
Restoration
c)
Enrichment
d)
Nutrification
29.
How does gelatin contribute to the texture of yogurt?
a)
By making it more liquid
b)
By acting as a thickener
c)
By creating a grainy texture
d)
Does not affect texture
30.
Which of the following is used to prevent fats and oils in foods from becoming rancid?
a)
Color additives
b)
Emulsifiers
c)
Antioxidants
d)
Leavening agents
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