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LSNHS FdSci Final

LSNHS Food Science Final Review

Question	Answer
Chemical reactions are never reversible.True or False	False
Taring is a procedure used to mass a substance.True or False	True
Energy is the ability to do work.True or False	True
Atoms consist of protons, neutrons, and electrons. True or False	True
Most fats in the human diet are triglycerides. True or False	True
The degree of saturation has a direct effect on a fat's phase at room temperature. True or False	True
Gluten should be more developed in quick breads than in yeast breads.	False
Freezing foods destroys most harmful microorganisms.	False
Baking soda must react with a basic ingredient in order to be useful.	False
Term used to describe when you return the original water to a food.	Rehydrating
Drying a food by smoking it with chemical fumes is called _________	Sulfuring
Denaturing enzymes by placing food over boiling water is called:	Steam blanching
Drying the surface of a food before sufficient inner moisture has been removed.	Casehardening
Soaking food in a sulfur salt solution to delay enzymatic browing.	Sulfiting
When should a balance be tared?	Before it is used
In an experiment designed to compare different environmnets for growing yeast, the rate of yeast growth is the: procedure, dependent variable, independent variable or the conclusion.	Dependent variable
A food's flavor would suffer MOST from a bland color, an unappealing texture, an odd color or all are equally damaging.	All are equally damaging
Steam rising from a bowl of hot soup is considered a solution because it contains food molecules dissolved in gases, carries odor, contains volatile substance or is chemically different from both the chicken broth and water vapor.	Contains food molecules dissolved in gases
One differenct between an element and a compound is that a(n) compound includes several elements, element is a pure substance; a compound is not, element contains more atoms than a compound or compound contains carbon.	Compound includes several elements
Adding heat speed the rate of chemical reactions in food by: increasing the force and frequence of molecular collision, creating "hot spots" in sugars and fats, releasing the heat energy stored in food, or raising a food's specific heat.	Increasing the force and frequency of molecular collision
The order in which foods pass through different parts of the digestive tract is: a. esophagus, stomach, small intestine, large intestineb. esophagus, stomach, pancreas, large intestine	a.
In the large intestine water is recovered, fiber is broken down, some vitamins are created, all of the above	all of the above
Supersaturated sugar solutions are possible because sugar is more soluble in a hotter solute, sugar caramelizes at high pH levels, or starches absorb water as a solution is heated.	Sugar is more soluble in a hotter solute
A simple sugar's properties result from the type of plant that produced it, its ratio of amylose to amylopectin, how atoms are arranged in its molecules or the degree of crystallization.	how atoms are arranged in its molecules
What components are part of every triglycerides?	Fatty acids, hydroxyl groups and carboxyl groups
What should you suspect if you find a jar of home-canned sauerkraut with a lid that is not tightly closed and a chipped rim?	The sauerkraut may be contaminated with C. botulinum
The BEST candidate for home freezing is:aged parmesan cheese, deviled eggs, fresh grape salad, or vanilla custard pie	Aged parmesan cheese

Created by: annpike on 2010-05-06

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LSNHS FdSci Final

LSNHS Food Science Final Review