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 water activity

B boiling point

C heterogeneous

D freezing point

E homogeneous

Question #2

Components in some foods that are classified as carbohydrate

A protein and sugar

B compound

C lipids

D starch and fiber

Question #3

The temperature when liquid changes to solid

A heterogeneous

B freezing point

C homogeneous

D boiling point

Question #4

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

A gas

B water

C atom

D lipids

E element

Question #5

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

A intrinsic

B heterogeneous

C homogeneous

D extrinsic

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 compound

B lipids

C homogeneous

D heterogeneous

Question #8

Any pure substance that can be broken down chemically

A atom

B compound

C gas

D element

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 element

B compound

C atom

D gas

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 browning

B pan-frying

C broiling

D frying and broiling

E boiling and broiling

Question #13

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

A steaming

B reactive

C wet

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 copper

B iron

C cast iron

Question #15

This chemical reaction occurs when pure sugar melts and browns

A frying and broiling

B boiling and broiling

C caramellization

D pan-frying

E browning

F broiling

Question #16

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

A conduction

B convection

C radiation

D Maillard reaction

Question #17

This cooking method transfers heat via convection

A browning

B steaming

C caramellization

D broiling

E pan-frying

Question #18

This cooking methods transfers heat via radiation

A steaming

B pan-frying

C caramellization

D browning

E broiling

Question #19

Heat transfer by means of energy waves travelling across empty space

A radiation

B conduction

C convection

D Maillard reaction

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 cornstarch, tapioca, and flour

B pectin, casein, and albumin

Question #22

One important benefit of sous vide cooking

A food never overcooks

B moist

C food browns beautifully

D dry

Question #23

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

A coagulation

B sous vide

C gelatinization

D reduction

Question #24

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

A protein coagulation

B reduction

C gelatinization

D coagulation

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 reduction

B coagulation

C protein coagulation

D gelatinization

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 reduction

C moist

Question #29

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

A coagulation

B reduction

C protein coagulation

D gelatinization

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 discriminative tests

B preference tests

C descriptive tests

D sensory tests

E hedonic tests

F objective tests

Question #32

Objective evaluation of food is critical for _________

A preference tests

B new product research and development

C objective tests

D routine quality control

Question #33

Sensory evaluation of foods is critical for ________

A objective tests

B preference tests

C new product research and development

D routine quality control

Question #34

Device that measures sugar content of liquids

A colorimeter

B shortometer

C line spread box

D refractometer

E penetrometer

Question #35

Device that measures viscosity

A refractometer

B line spread box

C penetrometer

D shortometer

E colorimeter

Question #36

A device that measures tenderness of food

A shortometer

B colorimeter

C refractometer

D penetrometer

Question #37

Which people should not be included in a taste panel?

A non-smokers

B color blind people

C women

Question #38

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

A sensory tests

B preference tests

C discriminative tests

D descriptive tests

E hedonic tests

F objective tests

Question #39

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

A hedonic tests

B sensory tests

C objective tests

D preference tests

E discriminative tests

F descriptive tests

Question #40

Food evaluation tests that rely on people, not machines

A sensory tests

B hedonic tests

C objective tests

D discriminative tests

E descriptive tests

F preference tests

Question #41

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

A flavor/taste and smell

B smell/flavor and taste

C taste/flavor and smell

Question #42

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

A threshold

B flavoring

C chemesthesis

D seasoning

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 spices

C herbs

D chemesthesis

E oleogustus

F seasoning

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 oleogustus

C sour

D savory

E salt

F bitter

Question #46

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

A savory

B bitter

C sour

D spices

E sweet

F salt

Question #47

The basic taste also called umami

A salt

B spices

C savory

D sweet

E sour

F bitter

Question #48

Leaves of fragrant plants used to add taste to foods

A oleogustus

B spices

C seasoning

D flavoring

E chemesthesis

F herbs

Question #49

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

A seasoning

B chemesthesis

C herbs

D oleogustus

E flavoring

F spices

Question #50

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

A herbs

B flavoring

C oleogustus

D spices

E chemesthesis

F seasoning

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Review Test Submission Test 1

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