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 heterogeneous

B freezing point

C boiling point

D water activity

E homogeneous

Question #2

Components in some foods that are classified as carbohydrate

A lipids

B protein and sugar

C starch and fiber

D compound

Question #3

The temperature when liquid changes to solid

A heterogeneous

B homogeneous

C freezing point

D boiling point

Question #4

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

A atom

B element

C water

D gas

E lipids

Question #5

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

A heterogeneous

B extrinsic

C homogeneous

D intrinsic

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 lipids

D gas

Question #7

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

A heterogeneous

B compound

C lipids

D homogeneous

Question #8

Any pure substance that can be broken down chemically

A atom

B compound

C element

D gas

Question #9

Any pure substance that cannot be broken down chemically

A atom

B gas

C element

D compound

Question #10

The smallest particle of an element

A gas

B atom

C compound

D element

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 broiling

E boiling and broiling

Question #13

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

A wet

B steaming

C dry

D reactive

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 iron

C cast iron

Question #15

This chemical reaction occurs when pure sugar melts and browns

A browning

B caramellization

C boiling and broiling

D pan-frying

E broiling

F frying 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 steaming

B pan-frying

C browning

D broiling

E caramellization

Question #18

This cooking methods transfers heat via radiation

A broiling

B browning

C caramellization

D pan-frying

E steaming

Question #19

Heat transfer by means of energy waves travelling across empty space

A convection

B radiation

C Maillard reaction

D conduction

Question #20

Heat transfer by means of direct physical contact

A convection

B conduction

C radiation

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 browns beautifully

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 reduction

B gelatinization

C sous vide

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 fat and protein

B protein and water

C fat and water

Question #26

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

A protein coagulation

B gelatinization

C coagulation

D reduction

Question #27

One major change that happens to foods during cooking is:

A reduction

B protein coagulation

C gelatinization

D coagulation

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 gelatinization

C protein coagulation

D coagulation

Question #30

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

A gelatin

B cornstarch, tapioca, and flour

C pectin, casein, and albumin

D pectin

Question #31

___________ evaluation is usually more expensive and time-consuming

A objective tests

B descriptive tests

C hedonic tests

D preference tests

E sensory tests

F discriminative tests

Question #32

Objective evaluation of food is critical for _________

A new product research and development

B routine quality control

C objective tests

D preference tests

Question #33

Sensory evaluation of foods is critical for ________

A new product research and development

B preference tests

C routine quality control

D objective tests

Question #34

Device that measures sugar content of liquids

A line spread box

B refractometer

C shortometer

D colorimeter

E penetrometer

Question #35

Device that measures viscosity

A line spread box

B colorimeter

C refractometer

D shortometer

E penetrometer

Question #36

A device that measures tenderness of food

A shortometer

B penetrometer

C refractometer

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 objective tests

B discriminative tests

C hedonic tests

D sensory tests

E descriptive tests

F preference tests

Question #39

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

A descriptive tests

B hedonic tests

C objective tests

D sensory tests

E discriminative tests

F preference tests

Question #40

Food evaluation tests that rely on people, not machines

A hedonic tests

B sensory tests

C discriminative tests

D descriptive tests

E preference tests

F objective 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 chemesthesis

B flavoring

C seasoning

D sub-threshold

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 chemesthesis

C spices

D flavoring

E herbs

F oleogustus

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 sweet

B salt

C sour

D savory

E bitter

F oleogustus

Question #46

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

A salt

B bitter

C sour

D spices

E sweet

F savory

Question #47

The basic taste also called umami

A sour

B bitter

C spices

D savory

E sweet

F salt

Question #48

Leaves of fragrant plants used to add taste to foods

A chemesthesis

B spices

C flavoring

D seasoning

E herbs

F oleogustus

Question #49

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

A chemesthesis

B seasoning

C spices

D herbs

E flavoring

F oleogustus

Question #50

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

A flavoring

B herbs

C oleogustus

D chemesthesis

E seasoning

F spices

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Review Test Submission Test 1

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