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WorksheetsScientific Terminologies- Unit 11
Total questions: 15
Worksheet time: 11mins
What is digestion?
Mixing colors
Breaking down food in the body
Cooking food
Cleaning dishes
Nutrients are:
Things that clean your body
Harmful bugs in food
Helpful parts of food the body needs
Chemicals for cleaning
Absorption means:
Food being thrown away
The body taking in nutrients
Making food taste better
Washing hands
Metabolism is:
How the body breaks down food for energy
The way food is stored
The way food looks
A cooking method
Malnutrition diseases happen when:
People eat too much chocolate
People eat healthy foods
The body doesn’t get enough nutrients
People wash their hands too often
Lipids are:
Sugars
Fats in food
Cleaning agents
Minerals
Food preservation helps to:
Cook food faster
Make food look better
Keep food safe and last longer
Make food taste bad
Bacteria in food can:
Help food grow faster
Make food last forever
Cause food to spoil or make people sick
Give food a nice color
Yeasts are:
Small plants in the garden
Tiny living things that can help bread rise
Bugs found in soil
Cleaning tools
Molds on food usually mean:
The food is safe to eat
The food is fresh
The food is spoiled
The food is frozen
Microbial spoilage is caused by:
Washing food too much
Tiny living things that make food go bad
Too much cooking
Eating too fast
Sampling in food science means:
Throwing food away
Guessing how food tastes
Testing a small part of food to check its quality
Cooking large meals
Titration is used to:
Check how spicy food is
Measure chemicals in food
Wash food
Color food
Chromatography is a way to:
Taste test food
Find out what’s inside food
Freeze food
Dry food
Buffer solutions help to:
Change the color of food
Make food colder
Keep the pH stable during experiments
Add more sugar to food
