Food Science Midterm Examination
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An atom is made of all of the following EXCEPT _______________________.
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Proton
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Neutron
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Electron
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Reacton
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This Examination covers 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 be beneficial 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 why scientific evaluation of foods is conducted.
a) Identify physical, physicochemical, and chemical
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- 2.
Because it creates your first impression, a food's ___________________ can affect whether you like it before you taste it.
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Appearance
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Taste
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Sounds
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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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- 3.
____________________ is anything that has mass and takes up space.
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Atom
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Matter
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Property
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Molecule
Correct Answer
A. MatterExplanation
Matter is the correct answer because it refers to anything that has mass and occupies space. It includes both atoms and molecules, as well as any other substance or material that can be physically observed or measured. Matter is the fundamental building block of the universe and is present in various forms, such as solids, liquids, and gases.Rate this question:
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- 4.
Water's unexpectedly high menting point and boiling points are due to hydrogen bonds.
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True
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False
Correct Answer
A. TrueExplanation
Water's unexpectedly high melting and boiling points are due to hydrogen bonds. Hydrogen bonds are strong intermolecular forces that occur between the positively charged hydrogen atom of one water molecule and the negatively charged oxygen atom of another water molecule. These hydrogen bonds result in a higher amount of energy required to break the bonds and change the state of water from solid to liquid (melting) or from liquid to gas (boiling). This is why water has a higher melting and boiling point compared to other similar-sized molecules.Rate this question:
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- 5.
A mixture in which particles are evenly distributed but do not dissolve.
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Colloidal dispersion
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Condensation point
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Density
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Sublimation
Correct Answer
A. Colloidal dispersionExplanation
A colloidal dispersion is a mixture where particles are evenly distributed but do not dissolve. In this type of mixture, the particles are larger than those in a solution and do not settle out over time. Instead, they remain suspended in the medium, creating a stable dispersion. This can be seen in examples such as milk or fog, where tiny particles are dispersed throughout a liquid or gas.Rate this question:
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- 6.
The sensitivity to pH makes red cabbage a natural ___________________________.
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Indicator
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Buffer
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Titration
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Sugar
Correct Answer
A. IndicatorExplanation
The sensitivity to pH refers to the ability of red cabbage to change color in response to changes in acidity or alkalinity. This property makes red cabbage a natural indicator, as it can be used to determine the pH of a solution by observing the color change.Rate this question:
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- 7.
Sweet and sour are two of the sensations detected by the ______________________________.
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Evaluation panel
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Appearance
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Sensory evaluation
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Taste buds
Correct Answer
A. 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.
Managing kilocalories in the diet is important because _____________________.
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It helps people gain or lose needed weight
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Different sources of kilocalories also supply different nutrients
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Choosing too many high-kilocalorie foods can lead to health problems
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All of the above
Correct Answer
A. All of the aboveExplanation
SPS7. The student will relate transformations and flow of energy within a system.Rate this question:
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- 9.
The ratio of mass to volume
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Density
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Polar molecule
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Immiscibility
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Condensation point
Correct Answer
A. DensityExplanation
Density is the correct answer because it refers to the ratio of mass to volume. Density is a physical property of matter that describes how much mass is contained within a given volume. It is calculated by dividing the mass of an object by its volume. Density is an important property in science and engineering as it helps determine the buoyancy, solubility, and behavior of substances.Rate this question:
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- 10.
A measure of relative acidity in a solution
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PH
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Titration
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Buffer
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Base
Correct Answer
A. pHExplanation
pH is a measure of the relative acidity or alkalinity of a solution. It indicates the concentration of hydrogen ions present in the solution. A lower pH value indicates higher acidity, while a higher pH value indicates higher alkalinity. pH is measured on a scale ranging from 0 to 14, with 7 being considered neutral. Therefore, pH is the correct answer as it directly relates to measuring the acidity of a solution.Rate this question:
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- 11.
A positively charged particle
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Hydrogen ion
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Hydroxide ion
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Titration
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Anthocyanin
Correct Answer
A. Hydrogen ionExplanation
A hydrogen ion is a positively charged particle that consists of a single proton. In solution, it is often represented as H+. Hydrogen ions play a crucial role in many chemical reactions, particularly in acidic solutions. They are involved in processes such as acid-base reactions, titrations, and the formation of salts. In biological systems, hydrogen ions also help regulate pH levels and are important for the functioning of enzymes and other proteins. Therefore, the given answer "hydrogen ion" is correct.Rate this question:
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- 12.
Cooking foods successfully depends on controlling ____________________________.
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How much energy a food absorbs
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How quickly a food absorbs energy
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The rate of energy transfer
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All of the above
Correct Answer
A. All of the aboveExplanation
SPS7. The student will relate transformations and flow of energy within a system.Rate this question:
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- 13.
How will participating in school orginazations help your career?
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You will develop leadership and team-building skills.
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Your personal image will be boosted.
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You will not have to get a license
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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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- 14.
The temperature at which a substance has enough energy to break from a solid to a liquid structure.
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Melting point
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Boiling point
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Starting point
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Freezing point
Correct Answer
A. Melting pointExplanation
The melting point refers to the temperature at which a substance transitions from a solid to a liquid state. At this temperature, the substance gains enough energy to break the intermolecular forces holding its particles together in a solid structure. As a result, the particles become more mobile and can move past each other, forming a liquid.Rate this question:
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- 15.
What troublesome product results from water's ability to take apart metallic elements and hold their ions in solution?
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Hard water
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Soft water
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No water
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Boiling point
Correct Answer
A. Hard waterExplanation
Hard water is the correct answer because it is formed when water contains high levels of dissolved minerals such as calcium and magnesium. These minerals are obtained when water comes into contact with metallic elements and holds their ions in solution. Hard water can cause various issues like scale buildup in pipes and appliances, reduced effectiveness of soaps and detergents, and can also leave spots on dishes and fixtures.Rate this question:
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- 16.
What term describes water that is locked in the chemical structure of food?
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Bound water
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Free water
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Heat of fusion
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Tenderacity
Correct Answer
A. Bound waterExplanation
Bound water refers to water molecules that are tightly bound within the chemical structure of food. This means that the water is not easily released or separated from the food. Bound water is important for maintaining the structural integrity and texture of food, as well as influencing its overall moisture content. Unlike free water, which is easily separated from the food, bound water requires more energy or specific processes to be released. The term "bound water" accurately describes water that is locked within the chemical structure of food.Rate this question:
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- 17.
Hydrogen ions and hydroxide ions ________________.
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Carry opposite charges
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Are products of ionization
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May combine to form water
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All are true
Correct Answer
A. All are trueExplanation
Hydrogen ions and hydroxide ions carry opposite charges and are products of ionization. Additionally, they have the ability to combine to form water. Therefore, all of the given statements are true.Rate this question:
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- 18.
A strong attraction between polar molecules that have covalent bonds
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Hydrogen bond
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Condensation point
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Density
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Sublimation
Correct Answer
A. Hydrogen bondExplanation
A hydrogen bond is a strong attraction between polar molecules that have covalent bonds. It occurs when a hydrogen atom, which is covalently bonded to an electronegative atom such as oxygen, nitrogen, or fluorine, is attracted to another electronegative atom in a different molecule. This attraction is due to the difference in electronegativity between the atoms involved, causing a partial positive charge on the hydrogen atom and a partial negative charge on the electronegative atom. Hydrogen bonds are responsible for many important biological processes, such as the structure of DNA and the folding of proteins.Rate this question:
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- 19.
______________ occurs when caids and bases mixed in solutions each "cancel out" the effects of the other.
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Neutralization
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Titration
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Molarity
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Anthocyanin
Correct Answer
A. NeutralizationExplanation
Neutralization occurs when acids and bases are mixed in solutions and their effects cancel out each other. This process involves the transfer of protons from the acid to the base, resulting in the formation of water and a salt. The pH of the solution becomes neutral, around 7, indicating that the concentration of H+ and OH- ions are equal. This reaction is commonly used to neutralize the acidity or alkalinity of a solution and is important in various applications, such as in the pharmaceutical industry and in the human body to maintain proper pH levels.Rate this question:
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- 20.
An element described as electronegative _________________.
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All of the answers are true
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Exerts a negative charge
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May become a part of a polar molecule
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Attracts shared electrons
Correct Answer
A. All of the answers are trueExplanation
An element described as electronegative is characterized by several properties. It exerts a negative charge, meaning it has a tendency to gain electrons. This element may become a part of a polar molecule, which occurs when there is an uneven distribution of electrons. Lastly, an electronegative element attracts shared electrons, meaning it pulls electrons towards itself when forming chemical bonds. Overall, all of these statements accurately describe the behavior and properties of an electronegative element.Rate this question:
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- 21.
An illness that leaves a person ____________________can make food seem flavorless, discouraging good nutrition when needed most.
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Taste buds
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Volatile
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Taste blind
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Flavorless
Correct Answer
A. 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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- 22.
When heat is applied to a substance, its molecules ________________________
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Move apart until they no longer touch
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Move more quickly
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Tumble and flow past each other
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Remain locked in the same structure
Correct Answer
A. 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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- 23.
This career generally works in a laboratory and creates custom protective packaging.
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Food Technologist
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Packaging Scientist
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Food Science Teacher
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Dietetic Technician
Correct Answer
A. Packaging ScientistExplanation
FCS-FS- 1e. Evaluate and list careers in food science and list the educational requirements.Rate this question:
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- 24.
The temperature at which a substance has enough energy to break a solid from a liquid structure.
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Melting point
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Boiling point
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Latent heat
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Sublimation
Correct Answer
A. Melting pointExplanation
The melting point is the temperature at which a substance transitions from a solid to a liquid state. At this temperature, the substance has absorbed enough energy to overcome the forces holding its particles in a solid structure, allowing them to move more freely and form a liquid. Therefore, the melting point represents the temperature at which the solid structure breaks and the substance becomes a liquid.Rate this question:
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- 25.
A mixture in which particles are evenly distributed but do not dissolve.
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Density
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Electronegativity
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Colloidal dispersion
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Latent heat
Correct Answer
A. Colloidal dispersionExplanation
A colloidal dispersion is a mixture where particles are evenly distributed but do not dissolve. In a colloidal dispersion, the particles are larger than those in a solution but smaller than those in a suspension. These particles remain dispersed throughout the mixture due to the repulsive forces between them, preventing them from settling. This type of mixture is commonly found in various everyday products such as milk, paint, and gelatin.Rate this question:
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- 26.
A ratio of mass to unit volume
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Density
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Immiscibility
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Polar molecule
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Sublimation
Correct Answer
A. DensityExplanation
Density is a measure of how much mass is contained in a given volume. It is calculated by dividing the mass of an object by its volume. Density is a fundamental property of matter and can be used to identify substances and determine their purity. It is commonly used in various fields such as physics, chemistry, and engineering.Rate this question:
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- 27.
To do a titration of an acid solution, you need to know _________________.
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The volume of the acid solution
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The volume of a basic solution
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The concentration of the basic solution
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All are true
Correct Answer
A. All are trueExplanation
To do a titration of an acid solution, it is necessary to know the volume of the acid solution, as this is the solution being titrated. Additionally, the volume of a basic solution is required, as this is the solution being added to the acid solution during the titration process. Lastly, the concentration of the basic solution is needed, as it allows for the calculation of the amount of acid that has reacted. Therefore, all of these statements are true and essential for performing a titration of an acid solution.Rate this question:
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- 28.
A substance that prevents blood from becoming too acidic or basic
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Buffer
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Base
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Acid
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PH
Correct Answer
A. BufferExplanation
A buffer is a substance that helps maintain the pH level of a solution by preventing it from becoming too acidic or basic. It achieves this by accepting or donating protons (H+) to maintain a stable pH. In other words, a buffer acts as a "sponge" for excess hydrogen ions, preventing drastic changes in pH. Therefore, a buffer is the correct answer for a substance that prevents blood from becoming too acidic or basic.Rate this question:
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- 29.
A plant pigment used to test pH
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Anthocyanin
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Acid
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Buffer
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Titration
Correct Answer
A. AnthocyaninExplanation
Anthocyanin is a plant pigment that is commonly used to test pH levels. It changes color depending on the acidity or alkalinity of the solution it is in. This makes it a useful indicator for determining the pH of a substance. Acid, buffer, and titration are all related terms but do not specifically refer to a plant pigment used for pH testing.Rate this question:
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- 30.
A substance with a pH value of 3.4 is more _______________________ than one with a value of 7.8
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Acidic
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Basic
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Neutral
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Equivalent
Correct Answer
A. AcidicExplanation
A substance with a pH value of 3.4 is more acidic than one with a value of 7.8. pH is a measure of the acidity or alkalinity of a substance on a scale of 0-14. A pH value below 7 indicates acidity, and as the pH value decreases, the acidity increases. Therefore, a substance with a pH of 3.4 is more acidic than a substance with a pH of 7.8, which is close to neutral.Rate this question:
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- 31.
The more heat you apply to boiling water, the hotter it becomes.
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True
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False
Correct Answer
A. FalseExplanation
The statement is false because boiling water cannot become hotter regardless of the amount of heat applied. Once water reaches its boiling point, which is 100 degrees Celsius or 212 degrees Fahrenheit at sea level, it cannot get any hotter. At this point, the energy supplied to the water is used to convert it from a liquid to a gas, not to increase its temperature. Therefore, no matter how much heat is applied, boiling water will remain at the same temperature.Rate this question:
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- 32.
The chemical name for a gravy that separates into a liquid portion and chicken fat portion.
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Emulsion
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Surface tension
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Polar molecule
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Melting point
Correct Answer
A. EmulsionExplanation
An emulsion is a mixture of two immiscible substances, such as oil and water, where one substance is dispersed as tiny droplets within the other. In the case of a gravy that separates into a liquid portion and chicken fat portion, it can be considered an emulsion because the fat is dispersed as droplets in the liquid portion. The emulsion can be stabilized by the presence of emulsifiers, which help prevent the fat droplets from coalescing and separating. Therefore, the term "emulsion" is the most appropriate explanation for the given scenario.Rate this question:
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- 33.
How would you describe the orange juice and vegetable oil in a ham glaze, as these two liquids relate to each other/
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Immiscible
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Irrascible
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Heat of fusion
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Latent heat
Correct Answer
A. ImmiscibleExplanation
The correct answer is "Immiscible." Immiscible refers to two substances that are not capable of being mixed together to form a homogeneous solution. In the context of a ham glaze, orange juice and vegetable oil would be immiscible because they do not blend together to form a uniform mixture. Instead, they would separate into distinct layers or droplets within the glaze.Rate this question:
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- 34.
Water's molecules' strong attraction for each other creates what skin-like effect where water contacts another substance?
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Surface tension
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Medium
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Free
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Solvent
Correct Answer
A. Surface tensionExplanation
Water's molecules have a strong attraction for each other, which creates a skin-like effect when water comes into contact with another substance. This effect is known as surface tension. Surface tension is the result of cohesive forces between water molecules at the surface, causing them to be more strongly attracted to each other than to the molecules in the air or the substance they are in contact with. This creates a "skin" or barrier on the water's surface, allowing certain objects to float or be supported by the surface tension.Rate this question:
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- 35.
Having an equal number of hydrogen atoms and hydrogen ions.
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Neutral
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Molarity
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Base
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Acid
Correct Answer
A. NeutralExplanation
A solution is considered neutral when it has an equal number of hydrogen ions (H+) and hydroxide ions (OH-). In this context, having an equal number of hydrogen atoms and hydrogen ions would mean that the solution is neutral. The terms "molarity," "base," and "acid" are not directly related to the given explanation and can be disregarded.Rate this question:
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- 36.
Works in a laboratory and food kitchen. Beginning wage $40,000. Top wage around $80,000.
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Food Science Teacher
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Food Scientist
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Food Product Developer
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Agricultural Scientist
Correct Answer
A. 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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- 37.
On the pH scale, ___________________.
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Higher values indicate greater acidity
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Lower values indicate greater acidity
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A neutral solution has a value of 14
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None of the above
Correct Answer
A. Lower values indicate greater acidityExplanation
On the pH scale, lower values indicate greater acidity. This is because the pH scale is logarithmic, meaning that each unit represents a tenfold difference in acidity or alkalinity. A lower pH value indicates a higher concentration of hydrogen ions, which is characteristic of acidic solutions. Higher values on the pH scale, on the other hand, indicate a lower concentration of hydrogen ions and are associated with alkaline or basic solutions. Therefore, the correct answer is that lower values on the pH scale indicate greater acidity.Rate this question:
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- 38.
A substance that responds to pH by changing color
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Indicator
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PH
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Water
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Base
Correct Answer
A. IndicatorExplanation
An indicator is a substance that can be used to determine the pH of a solution by changing color. It is typically a weak acid or base that undergoes a color change when it reacts with acidic or basic solutions. Indicators are commonly used in chemistry and biology experiments to determine the acidity or alkalinity of a solution.Rate this question:
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- 39.
A(n) _________________ solution has a one-to-one ratio of hydrogen ions to hydroxide ions.
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Neutral
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Acidic
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Basic
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Totalitarian
Correct Answer
A. NeutralExplanation
A neutral solution has a one-to-one ratio of hydrogen ions to hydroxide ions. This means that the concentration of hydrogen ions (H+) is equal to the concentration of hydroxide ions (OH-), resulting in a balanced pH level of 7. In a neutral solution, the number of acidic and basic ions are equal, creating a state of equilibrium.Rate this question:
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- 40.
The food with the strongest taste is likely to be _______________________________.
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A salted cracker
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Cold pizza
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Hot, sweetened cider
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Salted mashed potatoes
Correct Answer
A. Hot, sweetened ciderExplanation
Hot, sweetened cider is likely to be the food with the strongest taste because it combines the elements of heat, sweetness, and liquid. Heat enhances the perception of taste, while sweetness adds a strong flavor profile. Additionally, the liquid form allows for better distribution of flavors on the taste buds, intensifying the overall taste experience.Rate this question:
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- 41.
Blood is kept at a healthy, slightly basic pH by ___________.
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An adequate supply of basic foods in the diet
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Basic fluids secreted in the digestive tract
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Various buffering agents in the blood
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Antacid dietary supplements
Correct Answer
A. Various buffering agents in the bloodExplanation
The correct answer is various buffering agents in the blood. Buffering agents in the blood help maintain a stable pH by neutralizing any excess acids or bases. These agents include bicarbonate ions, proteins, and phosphates. They can accept or donate hydrogen ions, depending on whether the blood becomes too acidic or too basic. This ensures that the blood pH remains within a narrow range, which is essential for proper functioning of enzymes and other biological processes.Rate this question:
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- 42.
Five liters of a 3 M solution of ammonia contains _________________.
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0.66 moles of ammonia
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1.66 moles of ammonia
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8 moles of ammonia
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15 moles of ammonia
Correct Answer
A. 15 moles of ammoniaExplanation
A 3 M solution means that there are 3 moles of ammonia dissolved in 1 liter of solution. Since we have 5 liters of solution, we can multiply the concentration by the volume to find the number of moles of ammonia present. Therefore, 3 moles/L * 5 L = 15 moles of ammonia in the solution.Rate this question:
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- 43.
A substance that releases hydroxide ions in solution
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Base
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Neutral
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Acid
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Molarity
Correct Answer
A. BaseExplanation
A base is a substance that releases hydroxide ions in solution. When a base is dissolved in water, it dissociates into hydroxide ions (OH-) and a positive ion. These hydroxide ions can react with hydrogen ions (H+) from an acid to form water. Bases are known for their ability to neutralize acids and have a pH greater than 7.Rate this question:
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- 44.
An acid breaks down into _______________ in solution.
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Hydrogen ions
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Acid
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Water
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Concentration
Correct Answer
A. Hydrogen ionsExplanation
When an acid is dissolved in a solution, it dissociates or breaks down into hydrogen ions. This is because acids are substances that release hydrogen ions (H+) when dissolved in water. These hydrogen ions are responsible for the acidic properties of the solution. Therefore, the correct answer is hydrogen ions.Rate this question:
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- 45.
An atom is to an element as a ________________.
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Solid is to a liquid
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Molecule is to a compound
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Solution is to a mixture
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Pure substance is to a mixture
Correct Answer
A. 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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- 46.
Methods of heat transfer are alike in that all ___________________.
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Have the same rates of reaction
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Use the same medium to transfer heat
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Transfer energy from a hotter substance to a cooler one
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Are equally suitable for all foods
Correct Answer
A. 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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- 47.
The direct change of a substance from solid to gas
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Sublimation
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Boiling point
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Melting point
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Latent heat
Correct Answer
A. SublimationExplanation
Sublimation refers to the direct change of a substance from a solid to a gas, without going through the liquid phase. This process occurs when the substance is heated and the vapor pressure of the solid exceeds the atmospheric pressure. The particles of the solid gain enough energy to break the intermolecular forces and escape as gas. Examples of substances that undergo sublimation include dry ice (solid carbon dioxide) and mothballs (naphthalene).Rate this question:
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- 48.
What word describes water that releases from a zucchini when it's boiled or shredded?
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Free
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Bound
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Immiscible
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Defunct
Correct Answer
A. FreeExplanation
When a zucchini is boiled or shredded, water is released from it. This water is not bound or immiscible, meaning it is not trapped or unable to mix with other substances. Additionally, the water is not defunct, as that term refers to something that is no longer functioning or in use. Therefore, the word that best describes the water released from a boiled or shredded zucchini is "free."Rate this question:
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- 49.
Steam rising from a bowl of hot soup is considered a solution because it _____________________.
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Contains food molecules dissolved in gases
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Carries odor, which is important in food science
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Contains volatile substances
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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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