Water Test - FCS-fs-5 Importance Of Water

33 Questions | Total Attempts: 156

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Water Test - FCS-fs-5 Importance Of Water

FCS-FS-5. Students will discuss why water and pH are important factors in food preparation and preservation.   ; a) Explain the properties of water.   ; b) Describe and demonstrate the functions of water in food preparation and the influence of water content on the food preparation and storage process.   ; c) List the common sources of water and the common contaminants.   ; d) Identify the properties of acids and bases; discuss what happens when water ionizes and how ion


Questions and Answers
  • 1. 
    The temperature at which a substance has enough energy to break a solid from a liquid structure.
    • A. 

      Melting point

    • B. 

      Boiling point

    • C. 

      Latent heat

    • D. 

      Sublimation

  • 2. 
    The energy a substance uses or releases to change phase
    • A. 

      Boiling point

    • B. 

      Latent heat

    • C. 

      Heat of fusion

    • D. 

      Immiscibility

  • 3. 
    A mixture in which particles are evenly distributed but do not dissolve.
    • A. 

      Density

    • B. 

      Electronegativity

    • C. 

      Colloidal dispersion

    • D. 

      Latent heat

  • 4. 
    The energy needed for 1.0 g of a substance to change from a liquid to a gas.
    • A. 

      Latent heat

    • B. 

      Density

    • C. 

      Heat of fusion

    • D. 

      Heat of vaporization

  • 5. 
    Covalently bonded atoms, arranged to create a clear division of positive and negative charges.
    • A. 

      Polar molecule

    • B. 

      Boiling point

    • C. 

      Sublimation

    • D. 

      Colloidal dispersion

  • 6. 
     Temperature at which liquid water exerts an upward pressure equal to that of the downward pressure.
    • A. 

      Boiling point

    • B. 

      Melting point

    • C. 

      Electronegativity

    • D. 

      Immiscibility

  • 7. 
    The energy used and released when 1.0 g of a substance changes between liquid and solid phases
    • A. 

      Heat of fusion

    • B. 

      Sublimation

    • C. 

      Heat of vaporization

    • D. 

      Density

  • 8. 
    A strong attraction between polar molecules that have covalent bonds
    • A. 

      Hydrogen bond

    • B. 

      Condensation point

    • C. 

      Density

    • D. 

      Sublimation

  • 9. 
    The direct change of a substance from solid to gas
    • A. 

      Sublimation

    • B. 

      Boiling point

    • C. 

      Melting point

    • D. 

      Latent heat

  • 10. 
    The ratio of mass to volume
    • A. 

      Density

    • B. 

      Polar molecule

    • C. 

      Immiscibility

    • D. 

      Condensation point

  • 11. 
    Lowering air pressure lowers water's boiling point by ___________.
    • A. 

      Reducing the resistance water must overcome to boil

    • B. 

      Reducing water's surface tension

    • C. 

      Reducing water's density

    • D. 

      All of the answers are true

  • 12. 
    Water helps regulate body temperature through ____________.
    • A. 

      Sublimation

    • B. 

      Surface tension

    • C. 

      Heat of vaporization

    • D. 

      Emulsification

  • 13. 
    The hydrogen bonds in water _______________.
    • A. 

      Create a polar molecule

    • B. 

      Make it a good emulsifier

    • C. 

      Give it many properties

    • D. 

      Are easily broken

  • 14. 
    The destruction of nutrients through boiling illustrates a problem associated with ______________.
    • A. 

      Hard water

    • B. 

      Water's properties as a solvent

    • C. 

      Low atmospheric pressure

    • D. 

      Sublimation

  • 15. 
    An element described as electronegative _________________.
    • A. 

      All of the answers are true

    • B. 

      Exerts a negative charge

    • C. 

      May become a part of a polar molecule

    • D. 

      Attracts shared electrons

  • 16. 
    The more heat you apply to boiling water, the hotter it becomes.
    • A. 

      True

    • B. 

      False

  • 17. 
    Water's unexpectedly high menting point and boiling points are due to hydrogen bonds.
    • A. 

      True

    • B. 

      False

  • 18. 
    Hard water results from water's effectiveness as a dispersing medium.
    • A. 

      True

    • B. 

      False

  • 19. 
    Water is less dense as a solid than as a liquid.
    • A. 

      True

    • B. 

      False

  • 20. 
    Water molecules may form an emulsion with nonpolar molecules of another liquid.
    • A. 

      True

    • B. 

      False

  • 21. 
    It takes more energy to change 5 g of water from a solid to a liquid than to change from a liquid to a gas.
    • A. 

      True

    • B. 

      False

  • 22. 
    The temperature at which a substance has enough energy to break from a solid to a liquid structure.
    • A. 

      Melting point

    • B. 

      Boiling point

    • C. 

      Starting point

    • D. 

      Freezing point

  • 23. 
    The energy a substance uses or releases to change phase.
    • A. 

      Latent heat

    • B. 

      Heat of vaporization

    • C. 

      Sublimation

    • D. 

      Electronegativity

  • 24. 
    A mixture in which particles are evenly distributed but do not dissolve.
    • A. 

      Colloidal dispersion

    • B. 

      Condensation point

    • C. 

      Density

    • D. 

      Sublimation

  • 25. 
    A ratio of mass to unit volume
    • A. 

      Density

    • B. 

      Immiscibility

    • C. 

      Polar molecule

    • D. 

      Sublimation

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