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