Food Science End of Quarter Review

– What is not a type of communication

A. VerbalB. NonverbalC. writtenD. None of the above

D

– To prioritize means to…

A. Do the things I like to do firstB. Do the things that make me happy firstC. Do the things that make money firstD. Do the most important things first

D

– What are the 2 keys to success?

A. Attitude and AppearanceB. Cooperation and TeamworkC. Time management and organizational skillsD. Productivity and diversity

C

– Following safety rules, conserving materials, keeping area clean and following directions

A. CooperationB. OrganizationC. ProductivityD. Teamwork

C

– Can demonstrate prioritizing methods and manage stress

A. EmployabilityB. CooperationC. AppearanceD. Organizational skills

D

– A professional appearance includes but is not limited to the following

A. Neat and tidy hairB. Clean and pressed clothing or uniformC. Appropriate language and mannersD. All of the above

D

– What does FCCLA stand for?

A. Future Career Connection Leaders of AmericaB. Family Career Community Leaders of AmericaC. Future Career Community Leaders of

AmericaD. None of the above

B

– What region is FHS FCCLA?

A. 1B. 2C. 7D. 8

D

– What is the National Outreach Project?

A. Jay’s HopeB. Share Our StrengthC. Children’s Miracle NetworkD. Christian Kitchen

B

• If you wanted to compete at National STAR Events what would you have to participate in first to make it to that goal?

A. Region, state, nationalsB. State, nationalsC. Local, regional, stateD. None of the above.• A

• The study of food components and how the body uses them to sustain life and health is

A. Food technologyB. Food industryC. Food scienceD. None of the above

• C

Early civilizations were formed around A. Shopping mallsB. FieldsC. MountainsD. Water

D

The study of food science will benefit our world by

A. Developing new productsB. Developing food safety techniquesC. Developing and researching healthy ways to

prepare and store foodsD. All of the above D

Which is not a type of equipment that can be used in the food lab?

A. ThermometerB. ScaleC. Pot or panD. Lever

D

A registered dietician has _____.A. an associate's degreeB. a doctorate in nutritionC. a master's degreeD. passed a certification exam D

Where can you find information about the number of jobs expected to be available in an occupation?

A. An encyclopedia.B. The Occupational Outlook Handbook.C. ADA's Web site.D. FDA. C

Which of the following is an example of a psychological influence on food choices?

A. A child is unable to eat a certain food because they made them sick once before

B. A consumer always chooses the same brand of yogurt.

C. A Hindu does not eat beef.D. A Jamaican eats a lot of tropical fruit. A

• Which is not a main category of sensory characteristics?

A. Appearance.B. Flavor.C. Sound.D. Texture. A

The human analysis of the taste, smell, sound, feel, and appearance of food is called _____.

A. sensory evaluationB. taste test panelC. taste biasD. Volatility A

A flavor preference based on negative or positive experiences with food is called _____.

A. objective evaluationB. subjective evaluationC. psychological biasD. taste bias D

A hypothesis is a(n) _____.A. possible solution to a problemB. evaluation of an experimentC. detailed description of an experimentD. means of collecting data A

Putting scientific knowledge to practical use is called _____ science.

• modern• experimental• applied• the international system of B

The number of electron in the outermost energy level is _______________

A. 8B. 6C. 3D. 1 A

An example of a heterogeneous mixture is __________

A. ColaB. Iced teaC. Sodium chlorideD. Tossed salad

D

Peeling an apple is a A. Chemical changeB. Physical change B

An apple turning brown after it has been cut is a A. Chemical changeB. Physical change A

The 2 in means _____________ are present. A. 2 oxygen atomsB. 2 carbon dioxide moleculesC. 2 molecules of carbonD. 2 electrons of carbon

A

Covalent bonds are formed when___________A. An electron is transferredB. Two nonmetals share and electionC. metals share an electronD. opposite electric charges attract B

The transfer of energy from a heat source to a food

A. Kinetic energyB. RadiationC. Heat transferD. Sterilization C

Colder temperatures will slow the rate of A. Bacteria growthB. Chemical reactionsC. Physical reactionsD. All of the above

D

Water performs all of the following functions in the body except __________

A. Maintaining body temperatureB. Dissolving and transporting nutrientsC. Serving as a medium for chemical reactionsD. Providing energy

D

Water make a good medium for cooking food because______________.

A. Most foods dissolve in itB. Its temperature will steadily climb as cooking

progressesC. Heat is transferred throughout by conduction

and convectionD. Its polarity creates increased surface tension C

Which of the following is a physical contaminate in water?

A. Acid B. SaltC. TrashD. Dye

C

Lemon juice is an example of a _______________

A. AcidB. Base

A

Milk is an example of a ____________A. Acid B. Base

B

Acids are substances that __________.A. Are proton donorsB. Contain more H+ then OH-C. Are sour in tasteD. All of the above

D

Which is true of the pH scale?A. The pH range from 0 to 13.B. A solution with a pH of 7 is neutral.C. Solutions with a pH of 7.1 and above are

acids.D. Solutions with a pH of 6.9 and below are

bases.B

The major function of carbohydratesA. Provide fat to our dietB. Provide calcium to our dietC. Provide energyD. Provide calories C

Carbohydrates are formed in plants during the process of

A. PhotocopyB. Photo lipidC. PhotosynthesisD. Phytosynthesis

C

Table sugar is an example of aA. Simple carbohydrateB. Complex carbohydrate

A

Bread is an example of a A. Simple carbohydrateB. Complex carbohydrate

B

Starches A. Thicken B. PreserveC. SweetenD. Flavor

A