Review Test Submission Test 1

Navigation » List of Schools » Prince George Community College » Nutrition » Nutrition 1100 – Introduction to Food Science » Fall 2020 » Review Test Submission Test 1

Need help with your exam preparation?

Existing Quiz Clients Login here

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

Try The Exam

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 protein and sugar

B compound

C starch and fiber

D lipids

Question #3

The temperature when liquid changes to solid

A heterogeneous

B homogeneous

C boiling point

D freezing point

Question #4

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

A water

B atom

C gas

D element

E lipids

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 lipids

B liquid

C compound

D gas

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 atom

B element

C compound

D gas

Question #9

Any pure substance that cannot be broken down chemically

A compound

B gas

C atom

D element

Question #10

The smallest particle of an element

A element

B atom

C compound

D gas

Question #11

Browning reactions only occur with ________ heat cooking methods

A wet

B broiling

C dry

Question #12

These are both dry heat cooking methods

A boiling and broiling

B frying and broiling

C broiling

D pan-frying

E browning

Question #13

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

A reactive

B wet

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 cast iron

B copper

C iron

Question #15

This chemical reaction occurs when pure sugar melts and browns

A browning

B caramellization

C frying and broiling

D broiling

E boiling and 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 convection

B conduction

C radiation

D Maillard reaction

Question #17

This cooking method transfers heat via convection

A browning

B steaming

C caramellization

D pan-frying

E broiling

Question #18

This cooking methods transfers heat via radiation

A steaming

B pan-frying

C browning

D caramellization

E broiling

Question #19

Heat transfer by means of energy waves travelling across empty space

A Maillard reaction

B convection

C conduction

D radiation

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 never overcooks

B dry

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 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 reduction

B coagulation

C protein coagulation

D gelatinization

Question #25

Emulsions are stable mixtures of ________ and _________

A fat and water

B protein and water

C fat and protein

Question #26

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

A protein coagulation

B gelatinization

C reduction

D coagulation

Question #27

One major change that happens to foods during cooking is:

A coagulation

B gelatinization

C reduction

D protein 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 gelatinization

B reduction

C coagulation

D protein coagulation

Question #30

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

A pectin

B cornstarch, tapioca, and flour

C gelatin

D pectin, casein, and albumin

Question #31

___________ evaluation is usually more expensive and time-consuming

A hedonic tests

B descriptive tests

C sensory tests

D discriminative tests

E preference tests

F objective tests

Question #32

Objective evaluation of food is critical for _________

A objective tests

B routine quality control

C preference tests

D new product research and development

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 colorimeter

B penetrometer

C shortometer

D refractometer

E line spread box

Question #35

Device that measures viscosity

A shortometer

B colorimeter

C penetrometer

D line spread box

E refractometer

Question #36

A device that measures tenderness of food

A penetrometer

B colorimeter

C refractometer

D shortometer

Question #37

Which people should not be included in a taste panel?

A color blind people

B women

C non-smokers

Question #38

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

A preference tests

B discriminative tests

C sensory tests

D hedonic tests

E objective tests

F descriptive tests

Question #39

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

A discriminative tests

B descriptive tests

C objective tests

D preference tests

E sensory tests

F hedonic tests

Question #40

Food evaluation tests that rely on people, not machines

A objective tests

B sensory tests

C discriminative tests

D hedonic tests

E descriptive tests

F preference 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 seasoning

B flavoring

C threshold

D chemesthesis

E sub-threshold

Question #43

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

A flavoring

B oleogustus

C spices

D herbs

E seasoning

F chemesthesis

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 savory

B sour

C sweet

D bitter

E oleogustus

F salt

Question #46

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

A savory

B sour

C bitter

D sweet

E spices

F salt

Question #47

The basic taste also called umami

A savory

B bitter

C salt

D spices

E sweet

F sour

Question #48

Leaves of fragrant plants used to add taste to foods

A flavoring

B chemesthesis

C spices

D herbs

E seasoning

F oleogustus

Question #49

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

A oleogustus

B herbs

C flavoring

D seasoning

E spices

F chemesthesis

Question #50

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

A flavoring

B chemesthesis

C herbs

D spices

E oleogustus

F seasoning

Try The Exam

Fresh Grad Lands Job as Real Estate Agent With Help from Professional Writers

Review Test Submission Test 1

Need help with your exam preparation?

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

Christian S.

Tyra

Linda

Manush

We accept payment