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LSNHS Food Science Final Review

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
show False  
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show True  
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show True  
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show True  
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Most fats in the human diet are triglycerides. True or False   show
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The degree of saturation has a direct effect on a fat's phase at room temperature. True or False   show
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show False  
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show False  
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show False  
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show Rehydrating  
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Drying a food by smoking it with chemical fumes is called _________   show
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show Steam blanching  
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show Casehardening  
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show Sulfiting  
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show Before it is used  
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show Dependent variable  
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A food's flavor would suffer MOST from a bland color, an unappealing texture, an odd color or all are equally damaging.   show
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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.   show
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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.   show
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show Increasing the force and frequency of molecular collision  
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show a.  
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show all of the above  
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show Sugar is more soluble in a hotter solute  
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show how atoms are arranged in its molecules  
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show Fatty acids, hydroxyl groups and carboxyl groups  
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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?   show
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The BEST candidate for home freezing is:aged parmesan cheese, deviled eggs, fresh grape salad, or vanilla custard pie   show
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Laboratory thermometers are marked in degrees Fahrenheit   show
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Liquid is the medium of heat transfer by radiation   show
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show True  
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show True  
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To measure a liquid accurately, you may need to locate the meniscus.   show
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In conduction, heat is transferred by direct contact between hotter and cooler molecules.   show
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show False  
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Digestion begins after you swallow food   show
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Digestion includes both mechanical and chemical actions   show
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Vitamins and minerals are not digested   show
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Most digestion occues in the large intestine   show
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show True  
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show True  
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show False  
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show False  
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show True  
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show False  
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show Microbiologist  
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A food scientist who helps create, modify, and market food products. a. biotechnology b. R & D Specialist c. Food Science d. Microbiologist   show
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Improving food plants and animals using modern techniques of genetics a. biotechnology b. R & D Specialist c. Food Science d. Microbiologist   show
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The study of how foods are produced, processed, and used. a. biotechnology b. R & D Specialist c. Food Science d. Microbiologist   show
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Someone with a degree in food science might be found working in a a. corn field b. magazine office c. health clinic d. all of the above   show
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show d. all of the above  
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show c.  
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A practice that might be used in sustainable farming is a. enriching the soil with compost b. adding vitamins to chicken feed c. improving a fruit's appearance with a safe wax coating d. all of the above   show
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Food sciene's impact on health and safety can be seen in a. the monitoring of food procesing methods b. directions for proper handling on food packages c. the discovery of a link between some foods and diseases d. all of the above   show
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show d.  
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show b.  
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show a.  
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A final zero in a recorded measurement shows that the measurement is a. estimated b. exact c. not precise   show
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In the scientific method a. a theory may lead to experimentation b. an experiment may disprove a theory c. a hypothesis may be revised many times d. all of the above   show
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show A  
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On pH scale a. higher values indicate greater acidity b. lower values indicate greater acidity   show
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The esophagus' MOST critical quality is its a. length b. toughness c. shape d. complexity   show
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Which lipid would be the best choice for someone who wants to cut down on saturated fats? lard, butter, soybean oil or palm kernel oil   show
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In a yeast product, a. a high-gluten flour produces a superior product b. steam is a leavening agent c. salt tends to limit leavening action d. all of the above   show
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Compared to double-acting baking powder, one disadvantage of single-acting baking powder is that it a. must be used with an acid b. can't be made at home c. may start ot leaven before the item is baked d. none of the above   show
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show c. they are called the buffet germ  
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One advantage of sun drying is that is a. takes only a few hours b. offers great control over environmnent factors c. is easy and inexpensive d. all of the above   show
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