Nutrition 1100 - Introduction to Food Science » Fall 2020 » Review Test Submission Test 1
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Question #1
Ingredients, like salt, that enhance the taste of foods, rather than adding a new taste
A.
herbs
B.
oleogustus
C.
spices
D.
flavoring
E.
chemesthesis
F.
seasoning
Question #2
Ingredients, like nutmeg, that add a distinct and new taste to foods
A.
seasoning
B.
spices
C.
herbs
D.
oleogustus
E.
flavoring
F.
chemesthesis
Question #3
Leaves of fragrant plants used to add taste to foods
A.
seasoning
B.
flavoring
C.
oleogustus
D.
spices
E.
chemesthesis
F.
herbs
Question #4
The basic taste also called umami
A.
spices
B.
sweet
C.
savory
D.
bitter
E.
sour
F.
salt
Question #5
The basic taste that predominates in cocoa powder, coffee, and red wine
A.
salt
B.
bitter
C.
savory
D.
sour
E.
spices
F.
sweet
Question #6
The word that describes the taste of fat
A.
sour
B.
sweet
C.
bitter
D.
savory
E.
oleogustus
F.
salt
Question #7
Heating a food up tends to __________ our sensitivity to its taste
A.
increase
B.
decrease
Question #8
The word that describes the non-taste sensations some foods produce: heat from chilis and cool from mint
A.
herbs
B.
seasoning
C.
chemesthesis
D.
flavoring
E.
oleogustus
F.
spices
Question #9
The word that describes the smallest amount of a substance that a person can taste consciously
A.
sub-threshold
B.
threshold
C.
flavoring
D.
seasoning
E.
chemesthesis
Question #10
What we call ___________ is really the combination of __________ and __________
A.
flavor/taste and smell
B.
taste/flavor and smell
C.
smell/flavor and taste
Question #11
Food evaluation tests that rely on people, not machines
A.
preference tests
B.
hedonic tests
C.
descriptive tests
D.
objective tests
E.
sensory tests
F.
discriminative tests
Question #12
Food evaluation tests that ask whether a person can taste a difference between 2 products
A.
descriptive tests
B.
discriminative tests
C.
preference tests
D.
sensory tests
E.
objective tests
F.
hedonic tests
Question #13
Food evaluation tests that ask people to rank different foods long a scale of numbers, like 1 - 10
A.
objective tests
B.
preference tests
C.
sensory tests
D.
discriminative tests
E.
descriptive tests
F.
hedonic tests
Question #14
Which people should not be included in a taste panel?
A.
color blind people
B.
women
C.
non-smokers
Question #15
A device that measures tenderness of food
A.
penetrometer
B.
shortometer
C.
refractometer
D.
colorimeter
Question #16
Device that measures viscosity
A.
shortometer
B.
line spread box
C.
refractometer
D.
penetrometer
E.
colorimeter
Question #17
Device that measures sugar content of liquids
A.
colorimeter
B.
refractometer
C.
penetrometer
D.
shortometer
E.
line spread box
Question #18
Sensory evaluation of foods is critical for ________
A.
preference tests
B.
routine quality control
C.
objective tests
D.
new product research and development
Question #19
Objective evaluation of food is critical for _________
A.
new product research and development
B.
preference tests
C.
routine quality control
D.
objective tests
Question #20
___________ evaluation is usually more expensive and time-consuming
A.
objective tests
B.
discriminative tests
C.
preference tests
D.
sensory tests
E.
hedonic tests
F.
descriptive tests
Question #21
This is a thickening agent produced from bones and skins of animals
A.
pectin, casein, and albumin
B.
pectin
C.
cornstarch, tapioca, and flour
D.
gelatin
Question #22
The phenomenon that occur when starch granules absorb water, swell, and rupture
A.
reduction
B.
coagulation
C.
protein coagulation
D.
gelatinization
Question #23
______ heat cooking is best for softening tough foods
A.
reduction
B.
dry
C.
moist
Question #24
One major change that happens to foods during cooking is:
A.
coagulation
B.
gelatinization
C.
protein coagulation
D.
reduction
Question #25
The term for the process of transforming proteins from liquid to solid
A.
coagulation
B.
reduction
C.
protein coagulation
D.
gelatinization
Question #26
Emulsions are stable mixtures of ________ and _________
A.
protein and water
B.
fat and protein
C.
fat and water
Question #27
This term indicates a sauce as been thickened by simply evaporating most of the water
A.
coagulation
B.
gelatinization
C.
protein coagulation
D.
reduction
Question #28
The term that refers to cooking foods in sealed bags submerged in a tightly controlled water bath
A.
gelatinization
B.
coagulation
C.
reduction
D.
sous vide
Question #29
One important benefit of sous vide cooking
A.
dry
B.
moist
C.
food browns beautifully
D.
food never overcooks
Question #30
These are all starch-based thickening agents
A.
pectin, casein, and albumin
B.
cornstarch, tapioca, and flour
Question #31
Heat transfer by means of direct physical contact
A.
conduction
B.
convection
C.
radiation
Question #32
Heat transfer by means of energy waves travelling across empty space
A.
radiation
B.
conduction
C.
convection
D.
Maillard reaction
Question #33
This cooking methods transfers heat via radiation
A.
pan-frying
B.
broiling
C.
caramellization
D.
steaming
E.
browning
Question #34
This cooking method transfers heat via convection
A.
caramellization
B.
pan-frying
C.
steaming
D.
broiling
E.
browning
Question #35
This chemical change occurs during dry heat cooking and results from the combination of sugar and amino acids
A.
Maillard reaction
B.
conduction
C.
convection
D.
radiation
Question #36
This chemical reaction occurs when pure sugar melts and browns
A.
boiling and broiling
B.
pan-frying
C.
broiling
D.
caramellization
E.
frying and broiling
F.
browning
Question #37
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 #38
This word refers to a metal may add unpleasant taste or toxins to food
A.
reactive
B.
dry
C.
steaming
D.
wet
Question #39
These are both dry heat cooking methods
A.
browning
B.
boiling and broiling
C.
frying and broiling
D.
pan-frying
E.
broiling
Question #40
Browning reactions only occur with ________ heat cooking methods
A.
broiling
B.
wet
C.
dry
Question #41
The smallest particle of an element
A.
gas
B.
atom
C.
element
D.
compound
Question #42
Any pure substance that cannot be broken down chemically
A.
compound
B.
atom
C.
element
D.
gas
Question #43
Any pure substance that can be broken down chemically
A.
element
B.
gas
C.
atom
D.
compound
Question #44
Any mixture that is identical in taste, color, and other characteristics throughout the whole
A.
lipids
B.
homogeneous
C.
heterogeneous
D.
compound
Question #45
The form of matter with constant volume, but whose shape changes to fit the container that holds it
A.
compound
B.
gas
C.
liquid
D.
lipids
Question #46
A characteristic of matter that depends on the amount being observed, like weight
A.
homogeneous
B.
intrinsic
C.
extrinsic
D.
heterogeneous
Question #47
The simplest molecule in most foods, and highest in fresh fruits and vegetables
A.
gas
B.
element
C.
atom
D.
lipids
E.
water
Question #48
The temperature when liquid changes to solid
A.
freezing point
B.
homogeneous
C.
heterogeneous
D.
boiling point
Question #49
Components in some foods that are classified as carbohydrate
A.
starch and fiber
B.
protein and sugar
C.
compound
D.
lipids
Question #50
One of the most important aspects of food that determines how quickly or slowly it will spoil
A.
freezing point
B.
homogeneous
C.
water activity
D.
boiling point
E.
heterogeneous
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