Review Test Submission Test 1

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

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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 boiling point

C homogeneous

D water activity

E freezing point

Question #2

Components in some foods that are classified as carbohydrate

A starch and fiber

B compound

C protein and sugar

D lipids

Question #3

The temperature when liquid changes to solid

A boiling point

B homogeneous

C freezing point

D heterogeneous

Question #4

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

A element

B atom

C lipids

D gas

E water

Question #5

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

A extrinsic

B heterogeneous

C intrinsic

D homogeneous

Question #6

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

A gas

B lipids

C liquid

D compound

Question #7

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

A lipids

B heterogeneous

C homogeneous

D compound

Question #8

Any pure substance that can be broken down chemically

A element

B gas

C compound

D atom

Question #9

Any pure substance that cannot be broken down chemically

A gas

B element

C compound

D atom

Question #10

The smallest particle of an element

A element

B gas

C atom

D compound

Question #11

Browning reactions only occur with ________ heat cooking methods

A dry

B broiling

C wet

Question #12

These are both dry heat cooking methods

A browning

B frying and broiling

C broiling

D pan-frying

E boiling and broiling

Question #13

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

A wet

B reactive

C dry

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 iron

B copper

C cast iron

Question #15

This chemical reaction occurs when pure sugar melts and browns

A caramellization

B boiling and broiling

C frying and broiling

D browning

E 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 conduction

B Maillard reaction

C convection

D radiation

Question #17

This cooking method transfers heat via convection

A pan-frying

B caramellization

C broiling

D steaming

E browning

Question #18

This cooking methods transfers heat via radiation

A pan-frying

B steaming

C caramellization

D broiling

E browning

Question #19

Heat transfer by means of energy waves travelling across empty space

A Maillard reaction

B radiation

C conduction

D convection

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 moist

B food never overcooks

C dry

D food browns beautifully

Question #23

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

A sous vide

B coagulation

C gelatinization

D reduction

Question #24

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

A coagulation

B gelatinization

C reduction

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 gelatinization

C coagulation

D protein coagulation

Question #27

One major change that happens to foods during cooking is:

A protein coagulation

B gelatinization

C reduction

D coagulation

Question #28

______ heat cooking is best for softening tough foods

A dry

B moist

C reduction

Question #29

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

A coagulation

B gelatinization

C protein coagulation

D reduction

Question #30

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

A gelatin

B pectin

C pectin, casein, and albumin

D cornstarch, tapioca, and flour

Question #31

___________ evaluation is usually more expensive and time-consuming

A preference tests

B sensory tests

C discriminative tests

D hedonic tests

E objective tests

F descriptive tests

Question #32

Objective evaluation of food is critical for _________

A routine quality control

B new product research and development

C preference tests

D objective tests

Question #33

Sensory evaluation of foods is critical for ________

A preference tests

B routine quality control

C new product research and development

D objective tests

Question #34

Device that measures sugar content of liquids

A shortometer

B line spread box

C penetrometer

D colorimeter

E refractometer

Question #35

Device that measures viscosity

A refractometer

B colorimeter

C shortometer

D penetrometer

E line spread box

Question #36

A device that measures tenderness of food

A shortometer

B penetrometer

C colorimeter

D refractometer

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 sensory tests

B preference tests

C objective tests

D hedonic 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 discriminative tests

B objective tests

C preference tests

D descriptive tests

E sensory tests

F hedonic tests

Question #40

Food evaluation tests that rely on people, not machines

A hedonic tests

B sensory tests

C preference tests

D discriminative tests

E descriptive 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 seasoning

C threshold

D flavoring

E sub-threshold

Question #43

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

A oleogustus

B spices

C seasoning

D herbs

E chemesthesis

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 bitter

C oleogustus

D sweet

E sour

F savory

Question #46

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

A sour

B spices

C salt

D sweet

E bitter

F savory

Question #47

The basic taste also called umami

A bitter

B salt

C savory

D sour

E spices

F sweet

Question #48

Leaves of fragrant plants used to add taste to foods

A herbs

B oleogustus

C spices

D flavoring

E seasoning

F chemesthesis

Question #49

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

A chemesthesis

B flavoring

C oleogustus

D spices

E herbs

F seasoning

Question #50

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

A spices

B oleogustus

C chemesthesis

D seasoning

E herbs

F flavoring

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Review Test Submission Test 1

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