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 heterogeneous

C freezing point

D water activity

E homogeneous

Question #2

Components in some foods that are classified as carbohydrate

A compound

B lipids

C protein and sugar

D starch and fiber

Question #3

The temperature when liquid changes to solid

A homogeneous

B heterogeneous

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 lipids

D element

E gas

Question #5

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

A extrinsic

B homogeneous

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 liquid

B compound

C lipids

D gas

Question #7

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

A lipids

B homogeneous

C compound

D heterogeneous

Question #8

Any pure substance that can be broken down chemically

A compound

B atom

C gas

D element

Question #9

Any pure substance that cannot be broken down chemically

A element

B compound

C gas

D atom

Question #10

The smallest particle of an element

A compound

B element

C gas

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 frying and broiling

C broiling

D browning

E boiling and broiling

Question #13

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

A reactive

B steaming

C dry

D wet

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 caramellization

B pan-frying

C frying and broiling

D browning

E boiling and broiling

F broiling

Question #16

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

A convection

B radiation

C conduction

D Maillard reaction

Question #17

This cooking method transfers heat via convection

A browning

B steaming

C pan-frying

D broiling

E caramellization

Question #18

This cooking methods transfers heat via radiation

A caramellization

B steaming

C pan-frying

D browning

E broiling

Question #19

Heat transfer by means of energy waves travelling across empty space

A conduction

B Maillard reaction

C convection

D radiation

Question #20

Heat transfer by means of direct physical contact

A radiation

B conduction

C convection

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 food browns beautifully

C moist

D dry

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 protein coagulation

B gelatinization

C coagulation

D reduction

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 coagulation

B protein coagulation

C gelatinization

D reduction

Question #27

One major change that happens to foods during cooking is:

A reduction

B gelatinization

C protein coagulation

D coagulation

Question #28

______ heat cooking is best for softening tough foods

A reduction

B moist

C dry

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 sensory tests

B objective tests

C descriptive tests

D discriminative tests

E hedonic tests

F preference tests

Question #32

Objective evaluation of food is critical for _________

A routine quality control

B objective tests

C preference tests

D new product research and development

Question #33

Sensory evaluation of foods is critical for ________

A objective tests

B routine quality control

C new product research and development

D preference tests

Question #34

Device that measures sugar content of liquids

A penetrometer

B line spread box

C shortometer

D refractometer

E colorimeter

Question #35

Device that measures viscosity

A colorimeter

B shortometer

C refractometer

D penetrometer

E line spread box

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 women

B color blind people

C non-smokers

Question #38

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

A sensory tests

B hedonic tests

C preference tests

D objective tests

E discriminative tests

F descriptive tests

Question #39

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

A preference tests

B hedonic tests

C discriminative tests

D descriptive tests

E sensory tests

F objective tests

Question #40

Food evaluation tests that rely on people, not machines

A objective tests

B hedonic tests

C sensory tests

D preference tests

E discriminative tests

F descriptive 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 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 herbs

B spices

C oleogustus

D flavoring

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 sweet

B sour

C savory

D salt

E bitter

F oleogustus

Question #46

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

A sour

B sweet

C savory

D salt

E bitter

F spices

Question #47

The basic taste also called umami

A bitter

B sour

C spices

D sweet

E savory

F salt

Question #48

Leaves of fragrant plants used to add taste to foods

A chemesthesis

B spices

C flavoring

D seasoning

E oleogustus

F herbs

Question #49

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

A oleogustus

B spices

C herbs

D chemesthesis

E flavoring

F seasoning

Question #50

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

A oleogustus

B spices

C herbs

D flavoring

E chemesthesis

F seasoning

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Review Test Submission Test 1

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