Bouie And Burton-moroney's Food Science Midterm

1. The following is NOT a Food Science Teacher at North Springs:

Ms. Bachus

Ms. Bouie

Ms. Burton-Moroney

Mrs. Claus

The correct answer is Mrs. Claus. Mrs. Claus is not a Food Science Teacher at North Springs.

Explanation

The correct answer is Mrs. Claus. Mrs. Claus is not a Food Science Teacher at North Springs.

2. ____________________ is anything that has mass and takes up space.

Atom

Matter

Property

Molecule

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.

Explanation

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.

3. An atom is made of all of the following EXCEPT _______________________.

Proton

Neutron

Electron

Reacton

FCS-FS-3 a. Describe the parts of an atom.

Explanation

FCS-FS-3 a. Describe the parts of an atom.

4. A shallow dish with a loose-fitting cover

Balance

Petri dish

Test tube

Thermometer

FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

Explanation

FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

5. The _______________________________________ goes to restaurants to inspect the cleanliness of the kitchen and "front end." Gives a letter grade or percentage grade to the establishment.

Food Product Developer

Food Researcher

Food Inspector

Food Science Teacher

FCS-FS-1. Students will define food science and explore careers in food science.

Explanation

FCS-FS-1. Students will define food science and explore careers in food science.

6. Cooking foods successfully depends on controlling ____________________________.

How much energy a food absorbs

How quickly a food absorbs energy

The rate of energy transfer

All of the above

SPS7. The student will relate transformations and flow of energy within a system.

Explanation

SPS7. The student will relate transformations and flow of energy within a system.

7. How will participating in school orginazations help your career?

You will develop leadership and team-building skills.

Your personal image will be boosted.

You will not have to get a license

You are guaranteed a job after graduation

FCS-FS-1. Students will define food science and explore careers in food science.

Explanation

FCS-FS-1. Students will define food science and explore careers in food science.

8. Managing kilocalories in the diet is important because _____________________.

It helps people gain or lose needed weight

Different sources of kilocalories also supply different nutrients

Choosing too many high-kilocalorie foods can lead to health problems

All of the above

SPS7. The student will relate transformations and flow of energy within a system.

Explanation

SPS7. The student will relate transformations and flow of energy within a system.

9. When heat is applied to a substance, its molecules ________________________

Move apart until they no longer touch

Move more quickly

Tumble and flow past each other

Remain locked in the same structure

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

Explanation

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

10. 1. The most visible source of foodborne illness

Virus

Pathogen

Parasite

Mold

FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.

Explanation

FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.

11. Sweet and sour are two of the sensations detected by the ______________________________.

Evaluation panel

Appearance

Sensory evaluation

Taste buds

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.

Explanation

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.

12. Because it creates your first impression, a food's ___________________ can affect whether you like it before you taste it.

Appearance

Taste

Sounds

Olfactory

FCS-FS 2 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

Explanation

FCS-FS 2 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

13. The most common cause of foodborne illness

Bacteria

Molds

Virus

Yeast

FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.

Explanation

FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.

14. An illness that leaves a person ____________________can make food seem flavorless, discouraging good nutrition when needed most.

Taste buds

Volatile

Taste blind

Flavorless

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.

Explanation

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.

15. This career generally works in a laboratory and creates custom protective packaging.

Food Technologist

Packaging Scientist

Food Science Teacher

Dietetic Technician

FCS-FS- 1e. Evaluate and list careers in food science and list the educational requirements.

Explanation

FCS-FS- 1e. Evaluate and list careers in food science and list the educational requirements.

16. What is the cause of e.coli 0157:H7?

Improperly slaughtered beef.

Ingesting raw chicken.

Foods contaminated with cattle feces.

A and C

FCS-FS-12 d. Discuss sanitation and food handling and processing practices that may prevent food-borne illness and differentiate between cleaning and sanitizing.

Explanation

FCS-FS-12 d. Discuss sanitation and food handling and processing practices that may prevent food-borne illness and differentiate between cleaning and sanitizing.

17. Methods of heat transfer are alike in that all ___________________.

Have the same rates of reaction

Use the same medium to transfer heat

Transfer energy from a hotter substance to a cooler one

Are equally suitable for all foods

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.

Explanation

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.

18. The food with the strongest taste is likely to be _______________________________.

A salted cracker

Cold pizza

Hot, sweetened cider

Salted mashed potatoes

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.

Explanation

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.

19. A pathogenic microorganism that is transferred from the intestine of cattle to raw ground beef.

Bacteria

E.coli

Salmonella enteritidis

Staphlococcus aureus

FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.

Explanation

FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.

20. A microorganism that is usually linked to raw eggs, poultry, and shellfish.

Bovine spongiform encepalapathy

Salmonella enteritidis

E.coli

Yeast

FCS-FS-12 b. List specific organisms that can cause food-borne illness.

Explanation

FCS-FS-12 b. List specific organisms that can cause food-borne illness.

21. If you cook individual pieces of chicken and a whole chicken under the same conditions, ______________________.

The whole chicken will burn outside before it cooks inside

The chicken pieces will absorb more energy than the whole chicken

The chicken pieces will be done sooner

The whole chicken will be done sooner

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.

Explanation

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.

22. Taste buds differ from olfactory organs in that ______________________________________.

Taste buds respond to particles dissolved in liquid; olfactory organs, to those dissolved in air.

Tastebuds detect a few basic tastes, while olfactory organs recognize many different odors.

Olfactory organs perceive sensations more rapidly than taste buds do.

All of the above.

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.

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.

23. A characteristic that can be observed or measured without changing the substance into something else is a ___________.

Physical property

Organic property

Chemical property

Compound.

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.

Explanation

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.

24. To get a reaction to a new food item from people who might buy it, manufacturers consult ________________________ panels,

Taste

Consumer

Laboratory

Sensory evaluation

FCS-FS 2 a. Identify physical, physicochemical, and chemical techniques used for assessing food quality.

Explanation

FCS-FS 2 a. Identify physical, physicochemical, and chemical techniques used for assessing food quality.

25. A wide glass cylinder used for measuring approximate amounts is a(n) ______________________.

Beaker

Balance

Erlenmeyer flask

Thermometer

FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

Explanation

FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

26. Works in a laboratory and food kitchen. Beginning wage $40,000. Top wage around $80,000.

Food Science Teacher

Food Scientist

Food Product Developer

Agricultural Scientist

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

Explanation

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

27. Individual substances that are dissimilar and can be recognized by sight are ________________.

Homogeneous mixtures

Heterogeneous mixtures

Elements

Compounds

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.

Explanation

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.

28. The way a food _________________________ when you eat it affects your perception of how it feels.

Smells

Tastes

Sounds

Feels

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.

Explanation

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.

29. A solution is:

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.

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.

Explanation

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.

30. The more ___________________________substances a food contains, the more flavorful it becomes when heated.

Volatile

Flavorful

Olfactory

Taste blind

FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

Explanation

FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

31. An uncalibrated cylinder that is used to hold small amounts is a ____________________________.

Balance

Beaker

Test tube

Buret

FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

Explanation

FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

32. Texture is the combined effect of _________________________.

Flavor and mouthfeel

Flavor and temperature

Mouthfeel and sound

Taste and sound

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.

Explanation

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.

33. An atom is to an element as a ________________.

Solid is to a liquid

Molecule is to a compound

Solution is to a mixture

Pure substance is to a mixture

FCS-FS-3 e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

Explanation

FCS-FS-3 e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

34. ________________________ is also called the "buffet disease."

Listeria Monocytogenes

E.coli

Salmonellosis

Staph

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.

Explanation

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.

35. Adding heat speeds the rate of chemical reations in food by ________________________________.

Increasing the force and frequency of molecular collision

Creating "hot spots" in sugars and fats

Releasing the heat energy stored in food

Raising a food's specific heat

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

Explanation

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

36. Steam rising from a bowl of hot soup is considered a solution because it _____________________.

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

FCS-FS-3 b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.

Explanation

FCS-FS-3 b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.

37. Melting and boiling points are Most related to a substance's ________________.

Classification as a mixture

Molecular make up

Phase

Formula

FCS-FS-3 c. Define and differentiate between chemical and physical changes in food.

Explanation

FCS-FS-3 c. Define and differentiate between chemical and physical changes in food.

38. A _____________________is a cone -shaped container used for swirling liquids.

Erlenmeyer flask

Beaker

Buret

Test tube

FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

Explanation

FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

39. How does food infection differ from food intoxication?

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.

FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.

Explanation

FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.

40. The compound represented as NaCHO3 _______________________.

Has three elements in each molecule

Has seven atoms in each molecule

Is called Sodium bicarbonate

All of the above

FCS-FS-3 d. Recognize chemical symbols, formulas, and equations for common elements found in food.

Explanation

FCS-FS-3 d. Recognize chemical symbols, formulas, and equations for common elements found in food.

41. A Dietetic technician _________________________.

Must have a Master's Degree

Can help people make food choices that fit into their diet plans

Works without guidance

All of the above

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

Explanation

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

42. Which of the following phrases best summarizes the aim of the HACCP system?

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.

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.

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.

43. ____________________________ applies science to food choices, to identify and develop those traits that make a food appealing.

Factory evaluation

Consumer evaluation

Sensory evaluation

Food evaluation

FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

Explanation

FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

44. Member of a(n) ________________________panel judge a food from a unique perspective, since they are the ones who helped develop the product.

Food

Laboratory

Object Evaluation

Sensory Evaluation

FCS-FS 2 c. Explain what sensory evaluation panels do and conduct a sensory panel using appropriate controls; quantify and analyze the data.

Explanation

FCS-FS 2 c. Explain what sensory evaluation panels do and conduct a sensory panel using appropriate controls; quantify and analyze the data.

45. All of the statements are true of compounds EXCEPT _________________.

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.

FCS-FS-3e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

Explanation

FCS-FS-3e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

46. Check box(es) Question: When one thinks of the Heat Trasfer CONDUCTION the following would be cooked by this method:

Grilling French Toast on a griddle

Boiling Spaghetti on the stove top

Making a hamburger on a barbeque grill

Making Pancakes

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.

Explanation

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.

Submit

47. Checkbox(es) type question. Which of the following are great examples of Convection heat transfer?

Steaming veggies

Making Chicken noodle Soup

Broiling a steak

Microwaving a potato

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.

Explanation

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.

Submit

48. Through __________________________________, food technologists measure food traits with a scientific precision that most people are not capable of.

Object evaluation

Sensory evaluation

Consumer evaluation

Volatility evaluation

FCS-FS 2 e. Describe the role of science in the development of new food products and the use of the scientific method.

Explanation

FCS-FS 2 e. Describe the role of science in the development of new food products and the use of the scientific method.

49. Which job allows for the widest range of jobs in the nutrition area?

Nutrition Researcher

Dietetic Technician

Community Nutritionist

Registered Dietician

FCS-FS-1. Students will define food science and explore careers in food science.

Explanation

FCS-FS-1. Students will define food science and explore careers in food science.

50. A narrow, closely calibrated cylinder used to transfer exact amounts of liquid

Beaker

Erlenmeyer flask

Graduated cylinder

Buret

FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use it

Explanation

FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use it