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 homogeneous

B heterogeneous

C freezing point

D water activity

E boiling point

Question #2

Components in some foods that are classified as carbohydrate

A protein and sugar

B lipids

C compound

D starch and fiber

Question #3

The temperature when liquid changes to solid

A boiling point

B homogeneous

C heterogeneous

D freezing point

Question #4

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

A gas

B element

C lipids

D atom

E water

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 gas

B compound

C liquid

D lipids

Question #7

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

A homogeneous

B lipids

C heterogeneous

D compound

Question #8

Any pure substance that can be broken down chemically

A compound

B atom

C element

D gas

Question #9

Any pure substance that cannot be broken down chemically

A atom

B compound

C gas

D element

Question #10

The smallest particle of an element

A element

B gas

C atom

D compound

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 browning

C frying and broiling

D boiling and broiling

E broiling

Question #13

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

A wet

B reactive

C steaming

D dry

Question #14

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

A iron

B copper

C cast iron

Question #15

This chemical reaction occurs when pure sugar melts and browns

A frying and broiling

B caramellization

C broiling

D pan-frying

E browning

F boiling and broiling

Question #16

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

A radiation

B convection

C conduction

D Maillard reaction

Question #17

This cooking method transfers heat via convection

A caramellization

B steaming

C broiling

D pan-frying

E browning

Question #18

This cooking methods transfers heat via radiation

A steaming

B caramellization

C broiling

D pan-frying

E browning

Question #19

Heat transfer by means of energy waves travelling across empty space

A Maillard reaction

B conduction

C radiation

D convection

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 coagulation

C reduction

D gelatinization

Question #24

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

A gelatinization

B coagulation

C protein coagulation

D reduction

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 reduction

B gelatinization

C protein coagulation

D coagulation

Question #27

One major change that happens to foods during cooking is:

A gelatinization

B protein coagulation

C coagulation

D reduction

Question #28

______ heat cooking is best for softening tough foods

A dry

B moist

C reduction

Question #29

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

A gelatinization

B coagulation

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 cornstarch, tapioca, and flour

C pectin

D gelatin

Question #31

___________ evaluation is usually more expensive and time-consuming

A objective tests

B sensory tests

C hedonic tests

D descriptive tests

E preference tests

F discriminative tests

Question #32

Objective evaluation of food is critical for _________

A routine quality control

B new product research and development

C preference tests

D objective tests

Question #33

Sensory evaluation of foods is critical for ________

A new product research and development

B objective tests

C preference tests

D routine quality control

Question #34

Device that measures sugar content of liquids

A refractometer

B shortometer

C colorimeter

D line spread box

E penetrometer

Question #35

Device that measures viscosity

A penetrometer

B line spread box

C colorimeter

D shortometer

E refractometer

Question #36

A device that measures tenderness of food

A refractometer

B penetrometer

C shortometer

D colorimeter

Question #37

Which people should not be included in a taste panel?

A non-smokers

B women

C color blind people

Question #38

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

A discriminative tests

B objective tests

C preference tests

D descriptive tests

E hedonic tests

F sensory 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 descriptive tests

D objective tests

E discriminative tests

F hedonic tests

Question #40

Food evaluation tests that rely on people, not machines

A descriptive tests

B discriminative tests

C objective tests

D preference tests

E hedonic tests

F sensory 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 sub-threshold

B seasoning

C threshold

D flavoring

E chemesthesis

Question #43

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

A herbs

B chemesthesis

C seasoning

D oleogustus

E flavoring

F spices

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 bitter

B sour

C salt

D sweet

E savory

F oleogustus

Question #46

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

A spices

B bitter

C sweet

D savory

E salt

F sour

Question #47

The basic taste also called umami

A sweet

B salt

C sour

D savory

E spices

F bitter

Question #48

Leaves of fragrant plants used to add taste to foods

A spices

B seasoning

C oleogustus

D chemesthesis

E herbs

F flavoring

Question #49

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

A herbs

B chemesthesis

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 oleogustus

B spices

C flavoring

D herbs

E chemesthesis

F seasoning

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Review Test Submission Test 1

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