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 Read moreit. E. Evaluate and list careers in food science and list the educational requirements. FCS-FS-2. Students will discuss how and why scientific evaluation of foods is conducted. A. Identify physical, physicochemical, and chemical techniques used for assessing food quality. B. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor. C. Explain what sensory evaluation panels do and conduct a sensory panel using appropriate controls; quantify and analyze the data. D. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences. E. Describe the role of science in the development of new food products and the use of the scientific method. FCS-FS-3. Students will discuss the basic chemistry concepts of food science. A. Describe the parts of an atom. B. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and
- 1.
A shallow dish with a loose-fitting cover
- A.
Balance
- B.
Petri dish
- C.
Test tube
- D.
Thermometer
Correct Answer
B. Petri dishExplanation
FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use it.Rate this question:
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- 2.
A narrow, closely calibrated cylinder used to transfer exact amounts of liquid
- A.
Beaker
- B.
Erlenmeyer flask
- C.
Graduated cylinder
- D.
Buret
Correct Answer
D. BuretExplanation
FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use itRate this question:
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- 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.
Correct Answer
B. A homogeneous mixture in which one substance is disolved in anotherExplanation
FCS-FS-3. Students will discuss the basic chemistry concepts of food science.
b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.Rate this question:
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- 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
Correct Answer
C. Taste blindExplanation
FCS-FS 2 b. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor.Rate this question:
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- 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
Correct Answer
B. ConsumerExplanation
FCS-FS 2 a. Identify physical, physicochemical, and chemical techniques used for assessing food quality.Rate this question:
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- 6.
The way a food _________________________ when you eat it affects your perception of how it feels.
- A.
Smells
- B.
Tastes
- C.
Sounds
- D.
Feels
Correct Answer
C. SoundsExplanation
FCS-FS b. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor.Rate this question:
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- 7.
Sweet and sour are two of the sensations detected by the ______________________________.
- A.
Evaluation panel
- B.
Appearance
- C.
Sensory evaluation
- D.
Taste buds
Correct Answer
D. Taste budsExplanation
FCS-FS-2 b. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor.Rate this question:
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- 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
Correct Answer
B. LaboratoryExplanation
FCS-FS 2 c. Explain what sensory evaluation panels do and conduct a sensory panel using appropriate controls; quantify and analyze the data.Rate this question:
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- 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
Correct Answer
A. AppearanceExplanation
FCS-FS 2 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.Rate this question:
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- 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
Correct Answer
A. Object evaluationExplanation
FCS-FS 2 e. Describe the role of science in the development of new food products and the use of the scientific method.Rate this question:
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- 11.
1. The most visible source of foodborne illness
- A.
Virus
- B.
Pathogen
- C.
Parasite
- D.
Mold
Correct Answer
D. MoldExplanation
FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.Rate this question:
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- 12.
The most common cause of foodborne illness
- A.
Bacteria
- B.
Molds
- C.
Virus
- D.
Yeast
Correct Answer
A. BacteriaExplanation
FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.Rate this question:
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- 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
Correct Answer
B. E.coliExplanation
FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.Rate this question:
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- 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
Correct Answer
B. Salmonella enteritidisExplanation
FCS-FS-12 b. List specific organisms that can cause food-borne illness.Rate this question:
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- 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
Correct Answer
D. A and CExplanation
FCS-FS-12 d. Discuss sanitation and food handling and processing practices that may prevent food-borne illness and differentiate between cleaning and sanitizing.Rate this question:
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- 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.
Correct Answer
D. Food infection is caused by bacteria; intoxication, by bacterial poisons.Explanation
FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.Rate this question:
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- 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.
Correct Answer
A. To identify potential problems and take corrective measures.Explanation
The aim of the HACCP system is to identify potential problems and take corrective measures. This system is designed to prevent and control hazards in food production by identifying critical control points and implementing measures to ensure food safety. By identifying potential problems, such as biological, chemical, and physical hazards, the HACCP system allows for proactive measures to be taken in order to prevent foodborne illnesses and ensure the safety of consumers.Rate this question:
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- 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
Correct Answer
C. Sensory evaluationExplanation
FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.Rate this question:
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- 19.
The more ___________________________substances a food contains, the more flavorful it becomes when heated.
- A.
Volatile
- B.
Flavorful
- C.
Olfactory
- D.
Taste blind
Correct Answer
A. VolatileExplanation
FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.Rate this question:
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- 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
Correct Answer
C. Is called Sodium bicarbonateExplanation
FCS-FS-3 d. Recognize chemical symbols, formulas, and equations for common elements found in food.Rate this question:
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- 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
Correct Answer
B. Molecule is to a compoundExplanation
FCS-FS-3 e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.Rate this question:
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- 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
Correct Answer
A. Contains food molecules dissolved in gasesExplanation
FCS-FS-3 b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.Rate this question:
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- 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
Correct Answer
C. pHaseExplanation
FCS-FS-3 c. Define and differentiate between chemical and physical changes in food.Rate this question:
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- 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.
Correct Answer
C. A compound is a pure substanceExplanation
FCS-FS-3e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.Rate this question:
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- 25.
An atom is made of all of the following EXCEPT _______________________.
- A.
Proton
- B.
Neutron
- C.
Electron
- D.
Reacton
Correct Answer
D. ReactonExplanation
FCS-FS-3 a. Describe the parts of an atom.Rate this question:
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- 26.
Methods of heat transfer are alike in that all ___________________.
- A.
Have the same rates of reaction
- B.
Use the same medium to transfer heat
- C.
Transfer energy from a hotter substance to a cooler one
- D.
Are equally suitable for all foods
Correct Answer
C. Transfer energy from a hotter substance to a cooler oneExplanation
FCS-FS-4 a. Explain how heat is transferred in the cooking, baking, and thermal preservation processes and demonstrate the methods of boiling, roasting, and microwaving.Rate this question:
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- 27.
Managing kilocalories in the diet is important because _____________________.
- A.
It helps people gain or lose needed weight
- B.
Different sources of kilocalories also supply different nutrients
- C.
Choosing too many high-kilocalorie foods can lead to health problems
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
SPS7. The student will relate transformations and flow of energy within a system.Rate this question:
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- 28.
Adding heat speeds the rate of chemical reations in food by ________________________________.
- A.
Increasing the force and frequency of molecular collision
- B.
Creating "hot spots" in sugars and fats
- C.
Releasing the heat energy stored in food
- D.
Raising a food's specific heat
Correct Answer
A. Increasing the force and frequency of molecular collisionExplanation
FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.Rate this question:
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- 29.
If you cook individual pieces of chicken and a whole chicken under the same conditions, ______________________.
- A.
The whole chicken will burn outside before it cooks inside
- B.
The chicken pieces will absorb more energy than the whole chicken
- C.
The chicken pieces will be done sooner
- D.
The whole chicken will be done sooner
Correct Answer
C. The chicken pieces will be done soonerExplanation
FCS-FS-4 a. Explain how heat is transferred in the cooking, baking, and thermal preservation processes and demonstrate the methods of boiling, roasting, and microwaving.Rate this question:
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- 30.
When heat is applied to a substance, its molecules ________________________
- A.
Move apart until they no longer touch
- B.
Move more quickly
- C.
Tumble and flow past each other
- D.
Remain locked in the same structure
Correct Answer
B. Move more quicklyExplanation
FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.Rate this question:
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- 31.
Cooking foods successfully depends on controlling ____________________________.
- A.
How much energy a food absorbs
- B.
How quickly a food absorbs energy
- C.
The rate of energy transfer
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
SPS7. The student will relate transformations and flow of energy within a system.Rate this question:
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- 32.
An uncalibrated cylinder that is used to hold small amounts is a ____________________________.
- A.
Balance
- B.
Beaker
- C.
Test tube
- D.
Buret
Correct Answer
C. Test tubeExplanation
FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.Rate this question:
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- 33.
A _____________________is a cone -shaped container used for swirling liquids.
- A.
Erlenmeyer flask
- B.
Beaker
- C.
Buret
- D.
Test tube
Correct Answer
A. Erlenmeyer flaskExplanation
FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.Rate this question:
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- 34.
A wide glass cylinder used for measuring approximate amounts is a(n) ______________________.
- A.
Beaker
- B.
Balance
- C.
Erlenmeyer flask
- D.
Thermometer
Correct Answer
A. BeakerExplanation
FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.Rate this question:
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- 35.
A Dietetic technician _________________________.
- A.
Must have a Master's Degree
- B.
Can help people make food choices that fit into their diet plans
- C.
Works without guidance
- D.
All of the above
Correct Answer
B. Can help people make food choices that fit into their diet plansExplanation
FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.Rate this question:
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- 36.
Which job allows for the widest range of jobs in the nutrition area?
- A.
Nutrition Researcher
- B.
Dietetic Technician
- C.
Community Nutritionist
- D.
Registered Dietician
Correct Answer
D. Registered DieticianExplanation
FCS-FS-1. Students will define food science and explore careers in food science.Rate this question:
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- 37.
How will participating in school orginazations help your career?
- A.
You will develop leadership and team-building skills.
- B.
Your personal image will be boosted.
- C.
You will not have to get a license
- D.
You are guaranteed a job after graduation
Correct Answer
A. You will develop leadership and team-building skills.Explanation
FCS-FS-1. Students will define food science and explore careers in food science.Rate this question:
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- 38.
This career generally works in a laboratory and creates custom protective packaging.
- A.
Food Technologist
- B.
Packaging Scientist
- C.
Food Science Teacher
- D.
Dietetic Technician
Correct Answer
B. Packaging ScientistExplanation
FCS-FS- 1e. Evaluate and list careers in food science and list the educational requirements.Rate this question:
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- 39.
Works in a laboratory and food kitchen. Beginning wage $40,000. Top wage around $80,000.
- A.
Food Science Teacher
- B.
Food Scientist
- C.
Food Product Developer
- D.
Agricultural Scientist
Correct Answer
B. Food ScientistExplanation
FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.Rate this question:
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- 40.
The _______________________________________ goes to restaurants to inspect the cleanliness of the kitchen and "front end." Gives a letter grade or percentage grade to the establishment.
- A.
Food Product Developer
- B.
Food Researcher
- C.
Food Inspector
- D.
Food Science Teacher
Correct Answer
C. Food InspectorExplanation
FCS-FS-1. Students will define food science and explore careers in food science.Rate this question:
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- 41.
The following is NOT a Food Science Teacher at North Springs:
- A.
Ms. Bachus
- B.
Ms. Bouie
- C.
Ms. Burton-Moroney
- D.
Mrs. Claus
Correct Answer
D. Mrs. ClausExplanation
The correct answer is Mrs. Claus. Mrs. Claus is not a Food Science Teacher at North Springs.Rate this question:
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- 42.
Check box(es) Question: When one thinks of the Heat Trasfer CONDUCTION the following would be cooked by this method:
- A.
Grilling French Toast on a griddle
- B.
Boiling Spaghetti on the stove top
- C.
Making a hamburger on a barbeque grill
- D.
Making Pancakes
Correct Answer(s)
A. Grilling French Toast on a griddle
D. Making PancakesExplanation
The correct answer is Grilling French Toast on a griddle and Making Pancakes. Both of these cooking methods involve direct contact between the food and a hot surface, which is a characteristic of conduction heat transfer. In both cases, the heat from the griddle is transferred to the food, cooking it evenly and creating a crispy texture.Rate this question:
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- 43.
Checkbox(es) type question. Which of the following are great examples of Convection heat transfer?
- A.
Steaming veggies
- B.
Making Chicken noodle Soup
- C.
Broiling a steak
- D.
Microwaving a potato
Correct Answer(s)
A. Steaming veggies
B. Making Chicken noodle SoupExplanation
Steaming veggies and making chicken noodle soup are great examples of convection heat transfer because both involve the transfer of heat through the movement of a fluid (water or steam) around the food. In steaming, the heat from the boiling water transfers to the vegetables through the steam, while in making chicken noodle soup, the heat from the boiling broth transfers to the ingredients through convection currents. Broiling a steak and microwaving a potato, on the other hand, are examples of heat transfer through radiation and direct heat transfer respectively, not convection.Rate this question:
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- 44.
Texture is the combined effect of _________________________.
- A.
Flavor and mouthfeel
- B.
Flavor and temperature
- C.
Mouthfeel and sound
- D.
Taste and sound
Correct Answer
C. Mouthfeel and soundExplanation
Texture is the combined effect of mouthfeel and sound. Mouthfeel refers to the physical sensations experienced in the mouth, such as the smoothness, chewiness, or creaminess of a food. Sound, on the other hand, refers to the auditory cues associated with texture, such as the crunchiness or sizzling sound of certain foods. Both mouthfeel and sound contribute to the overall perception of texture in food.Rate this question:
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- 45.
The food with the strongest taste is likely to be _______________________________.
- A.
A salted cracker
- B.
Cold pizza
- C.
Hot, sweetened cider
- D.
Salted mashed potatoes
Correct Answer
C. Hot, sweetened ciderExplanation
Hot, sweetened cider is likely to have the strongest taste among the given options. The combination of hot temperature and sweetness intensifies the flavor, making it more pronounced and noticeable. The heat helps to release the aroma and flavors of the cider, while the sweetness adds a strong, distinct taste. This combination of factors makes hot, sweetened cider the food with the strongest taste among the options provided.Rate this question:
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- 46.
Taste buds differ from olfactory organs in that ______________________________________.
- A.
Taste buds respond to particles dissolved in liquid; olfactory organs, to those dissolved in air.
- B.
Tastebuds detect a few basic tastes, while olfactory organs recognize many different odors.
- C.
Olfactory organs perceive sensations more rapidly than taste buds do.
- D.
All of the above.
Correct Answer
D. All of the above.Explanation
The correct answer is "All of the above." This means that all the statements provided in the options are true. Taste buds differ from olfactory organs in that they respond to particles dissolved in liquid, whereas olfactory organs respond to particles dissolved in air. Additionally, taste buds detect a few basic tastes, while olfactory organs recognize many different odors. Lastly, olfactory organs perceive sensations more rapidly than taste buds do. Therefore, all of these statements accurately describe the differences between taste buds and olfactory organs.Rate this question:
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- 47.
____________________ is anything that has mass and takes up space.
- A.
Atom
- B.
Matter
- C.
Property
- D.
Molecule
Correct Answer
B. MatterExplanation
Matter is the correct answer because it refers to anything that has mass and occupies space. It encompasses all physical substances and objects, such as atoms, molecules, and properties. Matter is the fundamental building block of the universe and can exist in various forms, including solids, liquids, and gases.Rate this question:
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- 48.
A characteristic that can be observed or measured without changing the substance into something else is a ___________.
- A.
Physical property
- B.
Organic property
- C.
Chemical property
- D.
Compound.
Correct Answer
A. pHysical propertyExplanation
A physical property is a characteristic that can be observed or measured without changing the substance into something else. It refers to properties such as color, density, melting point, boiling point, and conductivity, which can be determined through physical means without altering the chemical composition of the substance. This distinguishes it from chemical properties, which involve the ability of a substance to undergo a chemical change or reaction. Organic property and compound are not accurate choices as they do not specifically refer to characteristics that can be observed or measured without changing the substance.Rate this question:
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- 49.
________________________ is also called the "buffet disease."
- A.
Listeria Monocytogenes
- B.
E.coli
- C.
Salmonellosis
- D.
Staph
Correct Answer
A. Listeria MonocytogenesExplanation
Listeria Monocytogenes is also called the "buffet disease" because it is commonly associated with foodborne outbreaks that occur in settings such as buffets or salad bars. This bacterium can contaminate a variety of foods, including deli meats, soft cheeses, and raw vegetables, and can cause a serious infection called listeriosis when consumed. Symptoms of listeriosis can include fever, muscle aches, and gastrointestinal issues, and it can be particularly dangerous for pregnant women, newborns, the elderly, and individuals with weakened immune systems. Therefore, Listeria Monocytogenes is referred to as the "buffet disease" due to its association with foodborne outbreaks in buffet-style settings.Rate this question:
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- 50.
Individual substances that are dissimilar and can be recognized by sight are ________________.
- A.
Homogeneous mixtures
- B.
Heterogeneous mixtures
- C.
Elements
- D.
Compounds
Correct Answer
B. Heterogeneous mixturesExplanation
Heterogeneous mixtures consist of individual substances that are visibly different and can be recognized by sight. In these mixtures, the components are not evenly distributed and can be easily distinguished from each other. This is in contrast to homogeneous mixtures, where the components are evenly distributed and cannot be visually distinguished. Elements and compounds are pure substances, not mixtures.Rate this question:
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