Review Test Submission Test 1

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Below are the questions for the exam with the choices of answers:

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Question #1

One of the most important aspects of food that determines how quickly or slowly it will spoil

A heterogeneous

B freezing point

C homogeneous

D boiling point

E water activity

Question #2

Components in some foods that are classified as carbohydrate

A compound

B protein and sugar

C starch and fiber

D lipids

Question #3

The temperature when liquid changes to solid

A freezing point

B homogeneous

C boiling point

D heterogeneous

Question #4

The simplest molecule in most foods, and highest in fresh fruits and vegetables

A gas

B lipids

C atom

D water

E element

Question #5

A characteristic of matter that depends on the amount being observed, like weight

A intrinsic

B homogeneous

C heterogeneous

D extrinsic

Question #6

The form of matter with constant volume, but whose shape changes to fit the container that holds it

A liquid

B compound

C gas

D lipids

Question #7

Any mixture that is identical in taste, color, and other characteristics throughout the whole

A heterogeneous

B compound

C homogeneous

D lipids

Question #8

Any pure substance that can be broken down chemically

A element

B gas

C compound

D atom

Question #9

Any pure substance that cannot be broken down chemically

A gas

B atom

C element

D compound

Question #10

The smallest particle of an element

A compound

B element

C gas

D atom

Question #11

Browning reactions only occur with ________ heat cooking methods

A broiling

B dry

C wet

Question #12

These are both dry heat cooking methods

A pan-frying

B broiling

C boiling and broiling

D browning

E frying and broiling

Question #13

This word refers to a metal may add unpleasant taste or toxins to food

A reactive

B steaming

C dry

D wet

Question #14

This metal has excellent heating qualities, but is toxic if used on the inside a pan where it will touch food

A cast iron

B iron

C copper

Question #15

This chemical reaction occurs when pure sugar melts and browns

A boiling and broiling

B frying and broiling

C caramellization

D browning

E broiling

F pan-frying

Question #16

This chemical change occurs during dry heat cooking and results from the combination of sugar and amino acids

A conduction

B radiation

C convection

D Maillard reaction

Question #17

This cooking method transfers heat via convection

A steaming

B broiling

C caramellization

D pan-frying

E browning

Question #18

This cooking methods transfers heat via radiation

A pan-frying

B broiling

C browning

D steaming

E caramellization

Question #19

Heat transfer by means of energy waves travelling across empty space

A conduction

B Maillard reaction

C radiation

D convection

Question #20

Heat transfer by means of direct physical contact

A conduction

B convection

C radiation

Question #21

These are all starch-based thickening agents

A pectin, casein, and albumin

B cornstarch, tapioca, and flour

Question #22

One important benefit of sous vide cooking

A food never overcooks

B food browns beautifully

C moist

D dry

Question #23

The term that refers to cooking foods in sealed bags submerged in a tightly controlled water bath

A reduction

B gelatinization

C coagulation

D sous vide

Question #24

This term indicates a sauce as been thickened by simply evaporating most of the water

A coagulation

B gelatinization

C reduction

D protein coagulation

Question #25

Emulsions are stable mixtures of ________ and _________

A protein and water

B fat and protein

C fat and water

Question #26

The term for the process of transforming proteins from liquid to solid

A reduction

B gelatinization

C coagulation

D protein coagulation

Question #27

One major change that happens to foods during cooking is:

A coagulation

B protein coagulation

C reduction

D gelatinization

Question #28

______ heat cooking is best for softening tough foods

A moist

B dry

C reduction

Question #29

The phenomenon that occur when starch granules absorb water, swell, and rupture

A coagulation

B gelatinization

C protein coagulation

D reduction

Question #30

This is a thickening agent produced from bones and skins of animals

A pectin, casein, and albumin

B pectin

C gelatin

D cornstarch, tapioca, and flour

Question #31

___________ evaluation is usually more expensive and time-consuming

A hedonic tests

B descriptive tests

C sensory tests

D preference tests

E discriminative tests

F objective tests

Question #32

Objective evaluation of food is critical for _________

A new product research and development

B preference tests

C routine quality control

D objective tests

Question #33

Sensory evaluation of foods is critical for ________

A new product research and development

B routine quality control

C objective tests

D preference tests

Question #34

Device that measures sugar content of liquids

A colorimeter

B penetrometer

C line spread box

D refractometer

E shortometer

Question #35

Device that measures viscosity

A colorimeter

B refractometer

C line spread box

D penetrometer

E shortometer

Question #36

A device that measures tenderness of food

A colorimeter

B refractometer

C shortometer

D penetrometer

Question #37

Which people should not be included in a taste panel?

A non-smokers

B color blind people

C women

Question #38

Food evaluation tests that ask people to rank different foods long a scale of numbers, like 1 – 10

A preference tests

B hedonic tests

C sensory tests

D objective tests

E descriptive tests

F discriminative tests

Question #39

Food evaluation tests that ask whether a person can taste a difference between 2 products

A preference tests

B sensory tests

C hedonic tests

D discriminative tests

E objective tests

F descriptive tests

Question #40

Food evaluation tests that rely on people, not machines

A objective tests

B discriminative tests

C sensory tests

D preference tests

E hedonic tests

F descriptive tests

Question #41

What we call ___________ is really the combination of __________ and __________

A taste/flavor and smell

B smell/flavor and taste

C flavor/taste and smell

Question #42

The word that describes the smallest amount of a substance that a person can taste consciously

A seasoning

B chemesthesis

C threshold

D sub-threshold

E flavoring

Question #43

The word that describes the non-taste sensations some foods produce: heat from chilis and cool from mint

A spices

B oleogustus

C seasoning

D flavoring

E chemesthesis

F herbs

Question #44

Heating a food up tends to __________ our sensitivity to its taste

A increase

B decrease

Question #45

The word that describes the taste of fat

A salt

B savory

C sweet

D oleogustus

E sour

F bitter

Question #46

The basic taste that predominates in cocoa powder, coffee, and red wine

A sweet

B sour

C salt

D spices

E bitter

F savory

Question #47

The basic taste also called umami

A spices

B savory

C sour

D bitter

E salt

F sweet

Question #48

Leaves of fragrant plants used to add taste to foods

A flavoring

B oleogustus

C herbs

D seasoning

E spices

F chemesthesis

Question #49

Ingredients, like nutmeg, that add a distinct and new taste to foods

A chemesthesis

B herbs

C seasoning

D flavoring

E oleogustus

F spices

Question #50

Ingredients, like salt, that enhance the taste of foods, rather than adding a new taste

A spices

B oleogustus

C seasoning

D chemesthesis

E herbs

F flavoring

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Review Test Submission Test 1

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