Free Printable Additives lab 1 color and flavor

Worksheets

Additives lab 1 color and flavor

Total questions: 20

Worksheet time: 10mins

Name

Class

Date

Why is food coloring added to many foods?

To make foods more visually appealing

To make the flavor more intense

color gives your brain more information

all of the above

Because they have a long "track record" of safe use, salts and spices are included on the government's ____ list.

CIA

FBI

GRAS

USDA

One difference between natural and synthetic additives is that ____.

natural additives are needed in larger amounts

synthetic additives contain substances not found in nature

natural additives are less likely to cause allergic reaction

synthetic additives are created in laboratories

Why are synthetic additives used instead of natural additives?

an almost unlimited supply

cost

not dependent on weather or climate

all of these are correct

The Delaney Clause is designed to ___.

regulate the use of additives in imported foods

allow the use of same food addtiives that have shown to be safe

prevent the addition of cancer-causing agents in foods

establish the government's authority in regulating additives

An example of an incidental additive is ____.

aspartame (equal)

acrylamide in French fries

fat

whole grains

___ prevents or slows spoilage and maintain natural colors and flavors.

preservatives

anticaking agents

humectants

bleaching agents

Through ___, flour made from wheat may supply the same iron as the original grain.

restoration

nitrification

fortification

enrichment

____ absorbs moisture from powders to keep them free-flowing.

anticaking agents

antimicrobial agents

maturing agents

preservatives

10.

A stabilizer would probably be found in ___.

frozen dessert topping

canned cream soup

instant pudding

all of the above

11.

All of the following are legal uses for food additives EXCEPT ____.

preventing cake mix from clumping

adding orange color to cheddar-cheese-flavored crackers

masking odors in overripe fruit

preventing baking powder from clumping

12.

A claim made for food additives is that they ____.

allow people to eat fewer foods without sacrificing nutrition

decrease the safety of the world food supply

increase profits for food producers

increase the safety of the world food supply

13.

Which additives affect a product's texture?

leavening agents

nutrients

preservatives

tocopherols

14.

A(n) ____ is a substance put in food to create the desired change in one or more of the product's qualities.

additive

controlled-use substance

ketone

ester

15.

What is the primary purpose of using emulsifiers in food products?

To enhance flavor

To improve texture

To prevent spoilage

To add color

16.

Which of the following is a common natural food additive?

Citric acid

Monosodium glutamate

Sodium benzoate

Tartrazine

17.

What role do antioxidants play in food preservation?

They add sweetness

They prevent oxidation

They enhance the flavor

They improve texture

18.

Which of the following is NOT a function of food additives?

Enhancing flavor

Improving shelf life

Maintaining texture

Increasing food cost

19.

What type of additive is commonly used to prevent fats and oils from becoming rancid?

Antioxidants

Emulsifiers

Leavening agents

Coloring agents

20.

Which government agency is primarily responsible for regulating food additives in the United States?

FDA

CDC

EPA

USDA

100 %

Additives lab 1 color and flavor

Total questions: 20

Worksheet time: 10mins

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