Bouie And Burton-moroney's Food Science Midterm
Food Science Midterm Exam covering the Following Standards: FCS-FS-1. Students will define food science and explore careers in food science. A. Define the study of food science and summarize how food products and processing methods have changed in modern history due to contributions of food scientists. B. Describe the history of the development of food and food systems emphasizing the transition from hunting and gathering to farming and then to market-based societies. C. Analyze how studying food science now can benefit one in the future. D. Identify scientific equipment found in the laboratory and how to properly and safely use it. E. Evaluate and list careers in food science and list the educational requirements. FCS-FS-2. Students will discuss how and w
- 1.A shallow dish with a loose-fitting cover
- A.
Balance
- B.
Petri dish
- C.
Test tube
- D.
Thermometer
- 2.A narrow, closely calibrated cylinder used to transfer exact amounts of liquid
- A.
Beaker
- B.
Erlenmeyer flask
- C.
Graduated cylinder
- D.
Buret
- 3.A solution is:
- A.
The qualities of a food identified by the senses
- B.
A homogeneous mixture in which one substance is disolved in another
- C.
A substance made of 2 or more different elements chemically joined together.
- D.
The information gathered during an experiment.
- 4.An illness that leaves a person ____________________can make food seem flavorless, discouraging good nutrition when needed most.
- A.
Taste buds
- B.
Volatile
- C.
Taste blind
- D.
Flavorless
- 5.To get a reaction to a new food item from people who might buy it, manufacturers consult ________________________ panels,
- A.
Taste
- B.
Consumer
- C.
Laboratory
- D.
Sensory evaluation
- 6.The way a food _________________________ when you eat it affects your perception of how it feels.
- A.
Smells
- B.
Tastes
- C.
Sounds
- D.
Feels
- 7.Sweet and sour are two of the sensations detected by the ______________________________.
- A.
Evaluation panel
- B.
Appearance
- C.
Sensory evaluation
- D.
Taste buds
- 8.Member of a(n) ________________________panel judge a food from a unique perspective, since they are the ones who helped develop the product.
- A.
Food
- B.
Laboratory
- C.
Object Evaluation
- D.
Sensory Evaluation
- 9.Because it creates your first impression, a food's ___________________ can affect whether you like it before you taste it.
- A.
Appearance
- B.
Taste
- C.
Sounds
- D.
Olfactory
- 10.Through __________________________________, food technologists measure food traits with a scientific precision that most people are not capable of.
- A.
Object evaluation
- B.
Sensory evaluation
- C.
Consumer evaluation
- D.
Volatility evaluation
- 11.1. The most visible source of foodborne illness
- A.
Virus
- B.
Pathogen
- C.
Parasite
- D.
Mold
- 12.The most common cause of foodborne illness
- A.
Bacteria
- B.
Molds
- C.
Virus
- D.
Yeast
- 13.A pathogenic microorganism that is transferred from the intestine of cattle to raw ground beef.
- A.
Bacteria
- B.
E.coli
- C.
Salmonella enteritidis
- D.
Staphlococcus aureus
- 14.A microorganism that is usually linked to raw eggs, poultry, and shellfish.
- A.
Bovine spongiform encepalapathy
- B.
Salmonella enteritidis
- C.
E.coli
- D.
Yeast
- 15.What is the cause of e.coli 0157:H7?
- A.
Improperly slaughtered beef.
- B.
Ingesting raw chicken.
- C.
Foods contaminated with cattle feces.
- D.
A and C
- 16.How does food infection differ from food intoxication?
- A.
Food infection is caused by bacteria; intoxication, by a virus.
- B.
Food intoxication is a more serious stage of food infection
- C.
Food intoxication is cured by time; food infection requires antibiotics.
- D.
Food infection is caused by bacteria; intoxication, by bacterial poisons.
- 17.Which of the following phrases best summarizes the aim of the HACCP system?
- A.
To identify potential problems and take corrective measures.
- B.
To prepare for problems and react as quickly as possible
- C.
To simplify food safety regulations and educate processors about them.
- D.
To investigate food safety violations and hold food processors accountable.
- 18.____________________________ applies science to food choices, to identify and develop those traits that make a food appealing.
- A.
Factory evaluation
- B.
Consumer evaluation
- C.
Sensory evaluation
- D.
Food evaluation
- 19.The more ___________________________substances a food contains, the more flavorful it becomes when heated.
- A.
Volatile
- B.
Flavorful
- C.
Olfactory
- D.
Taste blind
- 20.The compound represented as NaCHO3 _______________________.
- A.
Has three elements in each molecule
- B.
Has seven atoms in each molecule
- C.
Is called Sodium bicarbonate
- D.
All of the above
- 21.An atom is to an element as a ________________.
- A.
Solid is to a liquid
- B.
Molecule is to a compound
- C.
Solution is to a mixture
- D.
Pure substance is to a mixture
- 22.Steam rising from a bowl of hot soup is considered a solution because it _____________________.
- A.
Contains food molecules dissolved in gases
- B.
Carries odor, which is important in food science
- C.
Contains volatile substances
- D.
Is chemically different from both the chicken broth and the water
- 23.Melting and boiling points are Most related to a substance's ________________.
- A.
Classification as a mixture
- B.
Molecular make up
- C.
Phase
- D.
Formula
- 24.All of the statements are true of compounds EXCEPT _________________.
- A.
Compounds are composed of various elements
- B.
A molecule is the smallest unit of a molecular compound
- C.
A compound is a pure substance
- D.
The processes that form compounds can't be reversed.
- 25.An atom is made of all of the following EXCEPT _______________________.
- A.
Proton
- B.
Neutron
- C.
Electron
- D.
Reacton
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