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
Balance
Petri dish
Test tube
Thermometer
Beaker
Erlenmeyer flask
Graduated cylinder
Buret
The qualities of a food identified by the senses
A homogeneous mixture in which one substance is disolved in another
A substance made of 2 or more different elements chemically joined together.
The information gathered during an experiment.
Taste buds
Volatile
Taste blind
Flavorless
Taste
Consumer
Laboratory
Sensory evaluation
Smells
Tastes
Sounds
Feels
Evaluation panel
Appearance
Sensory evaluation
Taste buds
Food
Laboratory
Object Evaluation
Sensory Evaluation
Appearance
Taste
Sounds
Olfactory
Object evaluation
Sensory evaluation
Consumer evaluation
Volatility evaluation
Virus
Pathogen
Parasite
Mold
Bacteria
Molds
Virus
Yeast
Bacteria
E.coli
Salmonella enteritidis
Staphlococcus aureus
Bovine spongiform encepalapathy
Salmonella enteritidis
E.coli
Yeast
Improperly slaughtered beef.
Ingesting raw chicken.
Foods contaminated with cattle feces.
A and C
Food infection is caused by bacteria; intoxication, by a virus.
Food intoxication is a more serious stage of food infection
Food intoxication is cured by time; food infection requires antibiotics.
Food infection is caused by bacteria; intoxication, by bacterial poisons.
To identify potential problems and take corrective measures.
To prepare for problems and react as quickly as possible
To simplify food safety regulations and educate processors about them.
To investigate food safety violations and hold food processors accountable.
Factory evaluation
Consumer evaluation
Sensory evaluation
Food evaluation
Volatile
Flavorful
Olfactory
Taste blind
Has three elements in each molecule
Has seven atoms in each molecule
Is called Sodium bicarbonate
All of the above
Solid is to a liquid
Molecule is to a compound
Solution is to a mixture
Pure substance is to a mixture
Contains food molecules dissolved in gases
Carries odor, which is important in food science
Contains volatile substances
Is chemically different from both the chicken broth and the water
Classification as a mixture
Molecular make up
Phase
Formula
Compounds are composed of various elements
A molecule is the smallest unit of a molecular compound
A compound is a pure substance
The processes that form compounds can't be reversed.
Proton
Neutron
Electron
Reacton