Review Test Submission Test 1

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Question #1

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

A boiling point

B homogeneous

C freezing point

D water activity

E heterogeneous

Question #2

Components in some foods that are classified as carbohydrate

A starch and fiber

B compound

C protein and sugar

D lipids

Question #3

The temperature when liquid changes to solid

A heterogeneous

B boiling point

C freezing point

D homogeneous

Question #4

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

A element

B lipids

C atom

D water

E gas

Question #5

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

A homogeneous

B extrinsic

C intrinsic

D heterogeneous

Question #6

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

A compound

B liquid

C gas

D lipids

Question #7

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

A compound

B heterogeneous

C homogeneous

D lipids

Question #8

Any pure substance that can be broken down chemically

A compound

B gas

C atom

D element

Question #9

Any pure substance that cannot be broken down chemically

A compound

B gas

C element

D atom

Question #10

The smallest particle of an element

A atom

B gas

C element

D compound

Question #11

Browning reactions only occur with ________ heat cooking methods

A wet

B dry

C broiling

Question #12

These are both dry heat cooking methods

A frying and broiling

B pan-frying

C browning

D broiling

E boiling and broiling

Question #13

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

A reactive

B dry

C steaming

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 copper

B cast iron

C iron

Question #15

This chemical reaction occurs when pure sugar melts and browns

A pan-frying

B broiling

C frying and broiling

D caramellization

E boiling and broiling

F browning

Question #16

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

A convection

B Maillard reaction

C conduction

D radiation

Question #17

This cooking method transfers heat via convection

A caramellization

B broiling

C browning

D pan-frying

E steaming

Question #18

This cooking methods transfers heat via radiation

A pan-frying

B steaming

C broiling

D browning

E caramellization

Question #19

Heat transfer by means of energy waves travelling across empty space

A radiation

B Maillard reaction

C convection

D conduction

Question #20

Heat transfer by means of direct physical contact

A radiation

B convection

C conduction

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 browns beautifully

B dry

C food never overcooks

D moist

Question #23

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

A sous vide

B reduction

C gelatinization

D coagulation

Question #24

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

A gelatinization

B coagulation

C reduction

D protein coagulation

Question #25

Emulsions are stable mixtures of ________ and _________

A protein and water

B fat and water

C fat and protein

Question #26

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

A coagulation

B protein coagulation

C gelatinization

D reduction

Question #27

One major change that happens to foods during cooking is:

A protein coagulation

B reduction

C coagulation

D gelatinization

Question #28

______ heat cooking is best for softening tough foods

A reduction

B moist

C dry

Question #29

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

A protein coagulation

B gelatinization

C reduction

D coagulation

Question #30

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

A cornstarch, tapioca, and flour

B pectin

C gelatin

D pectin, casein, and albumin

Question #31

___________ evaluation is usually more expensive and time-consuming

A preference tests

B descriptive tests

C discriminative tests

D sensory tests

E objective tests

F hedonic tests

Question #32

Objective evaluation of food is critical for _________

A objective tests

B new product research and development

C routine quality control

D preference tests

Question #33

Sensory evaluation of foods is critical for ________

A objective tests

B new product research and development

C routine quality control

D preference tests

Question #34

Device that measures sugar content of liquids

A shortometer

B line spread box

C penetrometer

D colorimeter

E refractometer

Question #35

Device that measures viscosity

A line spread box

B refractometer

C shortometer

D penetrometer

E colorimeter

Question #36

A device that measures tenderness of food

A refractometer

B colorimeter

C penetrometer

D shortometer

Question #37

Which people should not be included in a taste panel?

A women

B color blind people

C non-smokers

Question #38

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

A descriptive tests

B hedonic tests

C preference tests

D discriminative tests

E objective tests

F sensory tests

Question #39

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

A hedonic tests

B objective tests

C sensory tests

D discriminative tests

E preference tests

F descriptive tests

Question #40

Food evaluation tests that rely on people, not machines

A objective tests

B preference tests

C sensory tests

D discriminative tests

E hedonic tests

F descriptive tests

Question #41

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

A smell/flavor and taste

B flavor/taste and smell

C taste/flavor and smell

Question #42

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

A chemesthesis

B sub-threshold

C threshold

D flavoring

E seasoning

Question #43

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

A seasoning

B flavoring

C chemesthesis

D herbs

E oleogustus

F spices

Question #44

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

A decrease

B increase

Question #45

The word that describes the taste of fat

A salt

B savory

C oleogustus

D bitter

E sour

F sweet

Question #46

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

A sour

B salt

C bitter

D savory

E sweet

F spices

Question #47

The basic taste also called umami

A savory

B salt

C sour

D spices

E bitter

F sweet

Question #48

Leaves of fragrant plants used to add taste to foods

A spices

B chemesthesis

C flavoring

D herbs

E seasoning

F oleogustus

Question #49

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

A herbs

B flavoring

C oleogustus

D seasoning

E chemesthesis

F spices

Question #50

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

A herbs

B seasoning

C oleogustus

D flavoring

E spices

F chemesthesis

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Review Test Submission Test 1

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