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 freezing point

C water activity

D heterogeneous

E homogeneous

Question #2

Components in some foods that are classified as carbohydrate

A lipids

B compound

C protein and sugar

D starch and fiber

Question #3

The temperature when liquid changes to solid

A boiling point

B heterogeneous

C homogeneous

D freezing point

Question #4

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

A gas

B atom

C lipids

D water

E element

Question #5

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

A intrinsic

B homogeneous

C extrinsic

D heterogeneous

Question #6

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

A liquid

B gas

C lipids

D compound

Question #7

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

A lipids

B compound

C homogeneous

D heterogeneous

Question #8

Any pure substance that can be broken down chemically

A element

B compound

C gas

D atom

Question #9

Any pure substance that cannot be broken down chemically

A atom

B element

C compound

D gas

Question #10

The smallest particle of an element

A gas

B compound

C element

D atom

Question #11

Browning reactions only occur with ________ heat cooking methods

A broiling

B wet

C dry

Question #12

These are both dry heat cooking methods

A pan-frying

B browning

C boiling and broiling

D frying and broiling

E broiling

Question #13

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

A dry

B reactive

C wet

D steaming

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 copper

C iron

Question #15

This chemical reaction occurs when pure sugar melts and browns

A frying and broiling

B boiling and broiling

C browning

D caramellization

E pan-frying

F broiling

Question #16

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

A Maillard reaction

B conduction

C convection

D radiation

Question #17

This cooking method transfers heat via convection

A steaming

B broiling

C caramellization

D browning

E pan-frying

Question #18

This cooking methods transfers heat via radiation

A caramellization

B broiling

C browning

D steaming

E pan-frying

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 radiation

C convection

Question #21

These are all starch-based thickening agents

A cornstarch, tapioca, and flour

B pectin, casein, and albumin

Question #22

One important benefit of sous vide cooking

A dry

B food never overcooks

C moist

D food browns beautifully

Question #23

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

A gelatinization

B reduction

C coagulation

D sous vide

Question #24

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

A gelatinization

B reduction

C coagulation

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 protein coagulation

C gelatinization

D coagulation

Question #27

One major change that happens to foods during cooking is:

A reduction

B protein coagulation

C coagulation

D gelatinization

Question #28

______ heat cooking is best for softening tough foods

A moist

B reduction

C dry

Question #29

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

A reduction

B coagulation

C gelatinization

D protein coagulation

Question #30

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

A gelatin

B pectin

C cornstarch, tapioca, and flour

D pectin, casein, and albumin

Question #31

___________ evaluation is usually more expensive and time-consuming

A discriminative tests

B descriptive tests

C sensory tests

D hedonic tests

E preference tests

F objective tests

Question #32

Objective evaluation of food is critical for _________

A objective tests

B preference tests

C new product research and development

D routine quality control

Question #33

Sensory evaluation of foods is critical for ________

A preference tests

B objective tests

C routine quality control

D new product research and development

Question #34

Device that measures sugar content of liquids

A shortometer

B refractometer

C line spread box

D penetrometer

E colorimeter

Question #35

Device that measures viscosity

A colorimeter

B refractometer

C shortometer

D penetrometer

E line spread box

Question #36

A device that measures tenderness of food

A penetrometer

B refractometer

C shortometer

D colorimeter

Question #37

Which people should not be included in a taste panel?

A color blind people

B non-smokers

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 objective tests

C discriminative tests

D hedonic tests

E descriptive 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 discriminative tests

D objective tests

E hedonic tests

F descriptive tests

Question #40

Food evaluation tests that rely on people, not machines

A sensory tests

B descriptive tests

C objective tests

D hedonic tests

E discriminative tests

F preference tests

Question #41

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

A flavor/taste and smell

B taste/flavor and smell

C smell/flavor and taste

Question #42

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

A sub-threshold

B flavoring

C seasoning

D chemesthesis

E threshold

Question #43

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

A seasoning

B herbs

C oleogustus

D chemesthesis

E spices

F flavoring

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 bitter

D sweet

E oleogustus

F sour

Question #46

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

A salt

B sour

C sweet

D spices

E savory

F bitter

Question #47

The basic taste also called umami

A bitter

B savory

C spices

D salt

E sour

F sweet

Question #48

Leaves of fragrant plants used to add taste to foods

A oleogustus

B chemesthesis

C seasoning

D flavoring

E spices

F herbs

Question #49

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

A chemesthesis

B flavoring

C spices

D oleogustus

E seasoning

F herbs

Question #50

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

A herbs

B flavoring

C seasoning

D chemesthesis

E spices

F oleogustus

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Review Test Submission Test 1

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