Food Science Final Exam

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  • 1/135 Questions

    Shay transfers the last few cups of milk to a glass jar to save refrigerator space.

    • Silly girl! You are losing some vitamins that shouldn't be exposed to light.
    • Way to be practical! Your mom must be so proud!
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About This Quiz

This final exam explores the chemical properties of foods, focusing on pH levels, buffering agents, acidity, bases, and neutralization indicators.

Food Science Final Exam - Quiz

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  • 2. 

    Sahmirah eats very little meat, so she takes a Vitamin B-12 supplement.  Coach tells her:

    • "Dang Girl! You obviously know your vitamins! Good Job!"

    • "Supplements are for losers. You really don't need to take a B-12 vitamin."

    Correct Answer
    A. "Dang Girl! You obviously know your vitamins! Good Job!"
    Explanation
    The correct answer is "Dang Girl! You obviously know your vitamins! Good Job!" because Sahmirah is taking a Vitamin B-12 supplement, which shows that she is aware of the importance of this vitamin and is taking steps to ensure she gets enough of it despite her limited meat consumption. The coach praises her for this knowledge and proactive approach to her health.

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  • 3. 

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

    • Proton

    • Neutron

    • Electron

    • Reacton

    Correct Answer
    A. Reacton
    Explanation
    FCS-FS-3 a. Describe the parts of an atom.

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  • 4. 

    How would you describe the orange juice and vegetable oil in a ham glaze, as these two liquids relate to each other/

    • Immiscible

    • Irrascible

    • Heat of fusion

    • Latent heat

    Correct Answer
    A. Immiscible
    Explanation
    The correct answer is "Immiscible." Immiscible refers to two substances that cannot be 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 when combined.

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  • 5. 

    When choosing a sugar as a sweetener, food technologists must consider that __________.

    • Some sugars are sweeter than others

    • Temperature affects the sweetness of some sugars

    • Different people may percieve sweetness in different ways

    • All are true

    Correct Answer
    A. All are true
    Explanation
    When choosing a sugar as a sweetener, food technologists must consider that some sugars are sweeter than others, temperature affects the sweetness of some sugars, and different people may perceive sweetness in different ways. This means that the choice of sugar will impact the overall taste and sweetness of the food or beverage being produced. Additionally, the sweetness of certain sugars may change depending on the temperature at which they are used. Furthermore, individuals may have varying sensitivities to sweetness, so what may be perceived as sweet by one person may not be as sweet to another.

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  • 6. 

    Diabetes is an illness that can cause dangerously high levels of blood sugar.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Diabetes is a chronic medical condition characterized by high levels of blood sugar. It occurs when the body either does not produce enough insulin or cannot effectively use the insulin it produces. This leads to an accumulation of glucose in the bloodstream, resulting in high blood sugar levels. If left untreated or uncontrolled, diabetes can lead to various complications and health problems. Therefore, it is true that diabetes can cause dangerously high levels of blood sugar.

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  • 7. 

    When his doctor prescribes antibiotics for a respiratory infection, Dominic adds broccoli and mustard greens to his plate.

    • Very Smart Dominic! Dark green veggies are powerhouses for a lot of vitamins and minerals.

    • What were you thinking? You should eat ice cream and frozen yogurt to pamper yourself. Poor Baby!

    Correct Answer
    A. Very Smart Dominic! Dark green veggies are powerhouses for a lot of vitamins and minerals.
    Explanation
    The correct answer is "Very Smart Dominic! Dark green veggies are powerhouses for a lot of vitamins and minerals." This answer acknowledges Dominic's wise choice of adding broccoli and mustard greens to his plate. Dark green vegetables are known to be rich in vitamins and minerals, making them a healthy choice, especially when dealing with a respiratory infection.

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  • 8. 

    Dre'Shianna uses iodized salt.

    • Great way to avoid goiter!

    • Salt is salt, it doesn't really matter what kind you use.

    Correct Answer
    A. Great way to avoid goiter!
    Explanation
    Iodized salt is a great way to avoid goiter because it contains iodine, which is necessary for the production of thyroid hormones. Goiter is often caused by a deficiency in iodine, so using iodized salt helps to ensure that the body has enough iodine to prevent goiter. Regular salt, on the other hand, does not contain iodine and therefore does not provide this benefit.

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  • 9. 

    Why might a food be fermented?

    • To help preserve it

    • To change its flavor

    • To make it edible

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    Fermentation is a process that involves the conversion of sugars in food into alcohol, acids, or gases by the action of microorganisms. This process can help preserve food by creating an acidic environment that inhibits the growth of harmful bacteria. Additionally, fermentation can change the flavor of food by producing new compounds and enhancing existing flavors. In some cases, fermentation can also make certain foods edible by breaking down complex molecules into simpler forms that are easier to digest. Therefore, all of the given options are valid reasons for why a food might be fermented.

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  • 10. 

    Which of the following foods MOST likely owes its qualities to fats?

    • A hearty bowl of bean soup

    • A satisfying serving of pasta with zesty tomato sauce

    • A light, moist chocolate cake

    • A crisp, crunchy carrot

    Correct Answer
    A. A light, moist chocolate cake
    Explanation
    A light, moist chocolate cake is most likely to owe its qualities to fats. Fats, such as butter or oil, are often used in baking to add moisture and richness to the cake. They also contribute to the texture and flavor of the cake, making it light and moist. The presence of fats in the cake helps to create a tender crumb and gives it a smooth and velvety mouthfeel. Additionally, fats help to enhance the flavor and aroma of the chocolate in the cake.

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  • 11. 

    A positively charged particle

    • Hydrogen ion

    • Hydroxide ion

    • Titration

    • Anthocyanin

    Correct Answer
    A. Hydrogen ion
    Explanation
    A hydrogen ion is a positively charged particle that is formed when a hydrogen atom loses its electron. In chemistry, hydrogen ions play a crucial role in various reactions and processes. They are often involved in acid-base reactions and can determine the pH of a solution. Hydrogen ions are also important in titrations, which are used to determine the concentration of an unknown substance. Additionally, hydrogen ions can affect the color of certain compounds, such as anthocyanins, which are responsible for the vibrant colors in many fruits and flowers.

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  • 12. 

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

    • Appearance

    • Taste

    • Sounds

    • Olfactory

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

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  • 13. 

    The ratio of mass to volume

    • Density

    • Polar molecule

    • Immiscibility

    • Condensation point

    Correct Answer
    A. Density
    Explanation
    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 characteristic of substances and can be used to identify and compare different materials.

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  • 14. 

    What is the MOST important reason to control pH levels when fermenting foods?

    • To destroy harmful bacteria

    • To develop flavor

    • To increase digestibility

    • To promote enzyme action

    Correct Answer
    A. To destroy harmful bacteria
    Explanation
    Controlling pH levels during the fermentation process is crucial to destroy harmful bacteria. pH levels affect the growth and survival of microorganisms, including harmful bacteria. By maintaining the right pH, which is typically acidic in fermented foods, the growth of harmful bacteria is inhibited, reducing the risk of foodborne illnesses. While developing flavor, increasing digestibility, and promoting enzyme action are also important outcomes of fermentation, the primary reason for controlling pH levels is to ensure food safety by eliminating harmful bacteria.

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  • 15. 

    A ratio of mass to unit volume

    • Density

    • Immiscibility

    • Polar molecule

    • Sublimation

    Correct Answer
    A. Density
    Explanation
    Density is a measure of how much mass is contained within a given volume. It is calculated by dividing the mass of an object by its volume. Therefore, density is a ratio of mass to unit volume. It is a physical property that helps determine the compactness or concentration of a substance.

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  • 16. 

    Which of the following factors may cause a yeast bread recipe to flop?

    • Increasing the sugar

    • Leaving out the salt

    • Letting dough rise in a hot oven

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    Increasing the sugar in a yeast bread recipe can cause the bread to flop because yeast needs a balanced amount of sugar to activate and produce carbon dioxide for rising. Leaving out the salt can also cause the bread to flop because salt helps to control yeast growth and strengthen gluten, which gives the bread structure. Letting the dough rise in a hot oven can lead to over-fermentation and collapse of the bread. Therefore, all of these factors can contribute to a yeast bread recipe flopping.

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  • 17. 

    Jayleen notices that citrus fruits are really expensive this time of year. He buys strawberries and green peppers instead.

    • Jayleen, Mrs. Moroney and Coach are so proud of you! You paid attention during notes!

    • Really? Really? Maybe you should have paid attention during notes instead of flirting and texting!

    Correct Answer
    A. Jayleen, Mrs. Moroney and Coach are so proud of you! You paid attention during notes!
    Explanation
    The given answer suggests that Jayleen is being praised by Mrs. Moroney and Coach for paying attention during notes. This implies that Jayleen's decision to buy strawberries and green peppers instead of expensive citrus fruits was influenced by the information she learned during the notes. The statement also implies that paying attention during notes is seen as a positive trait by Mrs. Moroney and Coach, and they are proud of Jayleen for demonstrating this behavior.

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  • 18. 

    An enlargement of the thyroid gland caused by a lack of iodine.

    • Beriberi

    • Pellagra

    • Goiter

    • Scurvy

    Correct Answer
    A. Goiter
    Explanation
    Goiter is an enlargement of the thyroid gland caused by a lack of iodine. The thyroid gland requires iodine to produce thyroid hormones, which regulate metabolism and growth. When there is a deficiency of iodine in the diet, the thyroid gland becomes enlarged in an attempt to produce more hormones. This enlargement of the gland results in the formation of a goiter. Symptoms of goiter may include swelling in the neck, difficulty swallowing or breathing, and hoarseness. Treatment typically involves iodine supplementation or the addition of iodized salt to the diet.

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  • 19. 

    Blood is kept at a healthy, slightly basic pH by ___________.

    • An adequate supply of basic foods in the diet

    • Basic fluids secreted in the digestive tract

    • Various buffering agents in the blood

    • Antacid dietary supplements

    Correct Answer
    A. Various buffering agents in the blood
    Explanation
    The correct answer is various buffering agents in the blood. Buffering agents in the blood help maintain a stable pH by neutralizing excess acids or bases. These agents include bicarbonate ions, proteins, and phosphates. They prevent drastic changes in pH that could be harmful to the body's cells and organs. This balance is crucial for the proper functioning of enzymes, proteins, and other cellular processes.

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  • 20. 

    The best foam would probably be made from ______________-.

    • Milk in a plastic bowl

    • Egg whites in a plastic bowl

    • Egg whites in a glass bowl

    • Blended egg whites and yolks in a glass bowl

    Correct Answer
    A. Egg whites in a glass bowl
    Explanation
    Egg whites in a glass bowl would likely be the best option for making foam. Egg whites are known for their ability to create stable foam due to their high protein content. Using a glass bowl is preferred because it is non-reactive and does not absorb any substances, ensuring that the foam remains pure. Milk in a plastic bowl may not create a stable foam due to the lower protein content in milk. Blended egg whites and yolks may not produce a stable foam as the fat content in the yolks interferes with the foam formation.

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  • 21. 

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

    • Taste buds

    • Volatile

    • Taste blind

    • Flavorless

    Correct Answer
    A. Taste blind
    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.

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  • 22. 

    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

    Correct Answer
    A. All of the above
    Explanation
    SPS7. The student will relate transformations and flow of energy within a system.

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  • 23. 

    The structure of fiber _________.

    • Resists human digestive enzymes

    • Lends support to a plant's woody parts

    • Consists of parallel chains of glucose

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    The structure of fiber consists of parallel chains of glucose, which lends support to a plant's woody parts. Additionally, fiber resists human digestive enzymes, making it indigestible for humans. Therefore, the correct answer is "all of the above" as it encompasses all three statements.

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  • 24. 

    A measure of relative acidity in a solution

    • PH

    • Titration

    • Buffer

    • Base

    Correct Answer
    A. pH
    Explanation
    pH is a measure of the relative acidity or alkalinity of a solution. It indicates the concentration of hydrogen ions (H+) present in the solution. A lower pH value indicates a higher concentration of hydrogen ions, making the solution more acidic. On the other hand, a higher pH value indicates a lower concentration of hydrogen ions, making the solution more alkaline. pH is commonly used in various fields, including chemistry, biology, and environmental science, to determine the acidity or alkalinity of substances and solutions.

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  • 25. 

    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

    Correct Answer
    A. All of the above
    Explanation
    SPS7. The student will relate transformations and flow of energy within a system.

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  • 26. 

    The difference between meat protein and fish protein is _____________.

    • Fish proteins cook more quickly

    • Fish contains fewer connective proteins

    • Fish proteins form shorter muscle bundles

    • All of these answers are correct

    Correct Answer
    A. All of these answers are correct
    Explanation
    The difference between meat protein and fish protein is that fish proteins cook more quickly, fish contains fewer connective proteins, and fish proteins form shorter muscle bundles.

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  • 27. 

    ____________________ is anything that has mass and takes up space.

    • Atom

    • Matter

    • Property

    • Molecule

    Correct Answer
    A. Matter
    Explanation
    Matter is defined as anything that has mass and takes up space. It includes both atoms and molecules, as well as any other physical substance. Matter is the fundamental building block of the universe and can exist in various forms, such as solids, liquids, and gases.

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  • 28. 

    What word describes water that releases from a zucchini when it's boiled or shredded?

    • Free

    • Bound

    • Immiscible

    • Defunct

    Correct Answer
    A. Free
    Explanation
    The word "free" accurately describes water that releases from a zucchini when it is boiled or shredded. When zucchini is cooked or shredded, the water inside it is released and becomes separate from the vegetable. It is not bound or immiscible (incapable of being mixed) with the zucchini, and it is not defunct (no longer functioning). Therefore, the correct answer is "free."

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  • 29. 

    What are components of every trigycleride?

    • Fatty acids, hydroxyl groups, and carboxyl groups

    • Fatty acids, carboxyl groups, and acetic acid groups

    • Linoleic acids and carboxyl groups

    • Lineleic acids and hydroxyl groups

    Correct Answer
    A. Fatty acids, hydroxyl groups, and carboxyl groups
    Explanation
    The components of every triglyceride are fatty acids, hydroxyl groups, and carboxyl groups. Triglycerides are composed of three fatty acid molecules attached to a glycerol molecule. The fatty acids contain hydroxyl groups (-OH) and carboxyl groups (-COOH), which are essential for the formation of triglycerides. The hydroxyl group is responsible for the alcohol part of the glycerol molecule, while the carboxyl group is responsible for the acid part of the fatty acid molecule. These components play a crucial role in the structure and function of triglycerides.

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  • 30. 

    Which lipid would be the best choice for someone who wants to cut down on saturated fats?

    • Lard

    • Butter

    • Soybean oil

    • Palm kernal oil

    Correct Answer
    A. Soybean oil
    Explanation
    Soybean oil would be the best choice for someone who wants to cut down on saturated fats because it is a plant-based oil and contains lower levels of saturated fats compared to lard, butter, and palm kernel oil. Soybean oil is also rich in unsaturated fats, including omega-6 fatty acids, which are considered healthier for the body.

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  • 31. 

    An acid breaks down into _______________ in solution.

    • Hydrogen ions

    • Acid

    • Water

    • Concentration

    Correct Answer
    A. Hydrogen ions
    Explanation
    When an acid dissolves in solution, it releases hydrogen ions (H+). These hydrogen ions are responsible for the acidic properties of the solution. Therefore, the correct answer is hydrogen ions.

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  • 32. 

    ______________ occurs when caids and bases mixed in solutions each "cancel out" the effects of the other.

    • Neutralization

    • Titration

    • Molarity

    • Anthocyanin

    Correct Answer
    A. Neutralization
    Explanation
    Neutralization occurs when acids and bases are mixed in solutions and their effects on each other are canceled out. This is because acids release hydrogen ions (H+) while bases release hydroxide ions (OH-). When these ions combine, they form water (H2O) and a salt. This reaction results in a neutral pH, hence the term "neutralization".

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  • 33. 

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

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement is incorrect because the temperature of boiling water remains constant at 100 degrees Celsius as long as it continues to boil. Applying more heat to boiling water will not make it hotter, but it may cause it to evaporate faster.

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  • 34. 

    A substance with a pH value of 3.4 is more _______________________ than one with a value of 7.8

    • Acidic

    • Basic

    • Neutral

    • Equivalent

    Correct Answer
    A. Acidic
    Explanation
    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, with values below 7 indicating acidity. Therefore, a substance with a pH of 3.4 is more acidic than a substance with a pH of 7.8, which is closer to neutral.

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  • 35. 

    An element described as electronegative _________________.

    • All of the answers are true

    • Exerts a negative charge

    • May become a part of a polar molecule

    • Attracts shared electrons

    Correct Answer
    A. All of the answers are true
    Explanation
    An element described as electronegative exhibits several characteristics. It exerts a negative charge, which means it has a tendency to attract electrons towards itself. This property allows it to attract shared electrons in a covalent bond, making it more likely to form a polar molecule. Therefore, all of the given answers are true when describing an electronegative element.

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  • 36. 

    ___________ plays a role in fermentation by acetic-acid bacteria.

    • Yeast

    • Mold

    • Microorganisms

    • Brine

    Correct Answer
    A. Yeast
    Explanation
    Yeast plays a role in fermentation by acetic-acid bacteria. Yeast is a type of microorganism that is commonly used in fermentation processes, such as the production of alcoholic beverages and bread. In the case of acetic-acid bacteria, yeast is responsible for converting sugars into alcohol through the process of fermentation. This alcohol is then further metabolized by the acetic-acid bacteria to produce acetic acid, which gives vinegar its distinct sour taste. Therefore, yeast is an essential component in the fermentation process carried out by acetic-acid bacteria.

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  • 37. 

    A big fan of Coach's hair and hairline, Bruce Almighty decides to take a supplement to improve his hair. Which one should should he choose?

    • Biotin

    • Vitamin C

    • Vitamin K

    • Niacin

    Correct Answer
    A. Biotin
    Explanation
    Biotin is the best choice for Bruce Almighty to improve his hair. Biotin, also known as vitamin B7, is essential for healthy hair growth. It promotes the production of keratin, a protein that makes up the structure of hair. Biotin also helps to strengthen hair follicles and prevent hair breakage. By taking a biotin supplement, Bruce can enhance the health and appearance of his hair, making it stronger and more vibrant.

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  • 38. 

    A plant pigment used to test pH

    • Anthocyanin

    • Acid

    • Buffer

    • Titration

    Correct Answer
    A. Anthocyanin
    Explanation
    Anthocyanin is a plant pigment that can be used to test pH because it changes color depending on the acidity or alkalinity of the solution. In acidic conditions, anthocyanin appears red, while in alkaline conditions it appears blue or purple. This property makes it a useful indicator for determining the pH of a solution. Acid, buffer, and titration are not specifically related to plant pigments or pH testing, so they are not the correct answer in this context.

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  • 39. 

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

    • Taste

    • Consumer

    • Laboratory

    • Sensory evaluation

    Correct Answer
    A. Consumer
    Explanation
    FCS-FS 2 a. Identify physical, physicochemical, and chemical techniques used for assessing food quality.

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  • 40. 

    A strong attraction between polar molecules that have covalent bonds

    • Hydrogen bond

    • Condensation point

    • Density

    • Sublimation

    Correct Answer
    A. Hydrogen bond
    Explanation
    A hydrogen bond is a strong attraction between polar molecules that have covalent bonds. This type of bond occurs when a hydrogen atom is bonded to a highly electronegative atom, such as oxygen, nitrogen, or fluorine. The electronegative atom attracts the shared electrons in the covalent bond, creating a partial positive charge on the hydrogen atom. This partial positive charge can then interact with the partial negative charge on another electronegative atom, leading to the formation of a hydrogen bond. Hydrogen bonds are responsible for many important biological processes, such as the structure of DNA and the folding of proteins.

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  • 41. 

    Fermentation is most useful to someone serving which of the following appetizers?

    • Cheese chunks and sausage slices

    • Cheese slices on wheat crackers

    • Cut-up vegetables and sour cream dip

    • Tomato salsa and tortilla chips

    Correct Answer
    A. Cheese chunks and sausage slices
    Explanation
    Fermentation is most useful for someone serving cheese chunks and sausage slices because fermentation can enhance the flavors and textures of both cheese and sausage. Fermentation can help break down the proteins in cheese, resulting in a more complex and flavorful product. It can also add tanginess and depth to sausage, making it more delicious. Therefore, using fermented cheese and sausage can elevate the taste experience of this appetizer combination.

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  • 42. 

    Having an equal number of hydrogen atoms and hydrogen ions.

    • Neutral

    • Molarity

    • Base

    • Acid

    Correct Answer
    A. Neutral
    Explanation
    When the number of hydrogen atoms and hydrogen ions is equal, the solution is considered to be neutral. In a neutral solution, the concentration of hydrogen ions (H+) is equal to the concentration of hydroxide ions (OH-), resulting in a balanced pH level. This means that the solution is neither acidic nor basic.

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  • 43. 

    A basic solution contains a high proportion of ___________________.

    • Hydroxide ions

    • Ionization

    • Buffers

    • Strength

    Correct Answer
    A. Hydroxide ions
    Explanation
    A basic solution contains a high proportion of hydroxide ions. In chemistry, a solution is considered basic when it has a pH greater than 7. Hydroxide ions (OH-) are responsible for the basic nature of a solution. They are formed when a base dissolves in water and release hydroxide ions. The higher the concentration of hydroxide ions in a solution, the more basic it is. Therefore, a basic solution contains a high proportion of hydroxide ions.

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  • 44. 

    ___________________________ of water, in which molecules separate into hydrogen and hydroxide ions, occurs in a small percentage of water molecules.

    • Ionization

    • Polarity

    • Molarity

    • Acidification

    Correct Answer
    A. Ionization
    Explanation
    Ionization refers to the process in which water molecules separate into hydrogen and hydroxide ions. This process occurs in only a small percentage of water molecules.

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  • 45. 

    A(n) _________________ solution has a one-to-one ratio of hydrogen ions to hydroxide ions.

    • Neutral

    • Acidic

    • Basic

    • Totalitarian

    Correct Answer
    A. Neutral
    Explanation
    A neutral solution has an equal concentration of hydrogen ions (H+) and hydroxide ions (OH-), resulting in a one-to-one ratio. This means that the solution is neither acidic nor basic, as it does not have an excess of either hydrogen ions or hydroxide ions. The term "totalitarian" is unrelated to the concept of pH and does not apply to this question.

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  • 46. 

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

    • Classification as a mixture

    • Molecular make up

    • Phase

    • Formula

    Correct Answer
    A. Phase
    Explanation
    FCS-FS-3 c. Define and differentiate between chemical and physical changes in food.

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  • 47. 

    What term describes water that is locked in the chemical structure of food?

    • Bound water

    • Free water

    • Heat of fusion

    • Tenderacity

    Correct Answer
    A. Bound water
    Explanation
    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 the texture, juiciness, and overall quality of food. It is different from free water, which can be easily removed or separated from the food. Heat of fusion refers to the amount of heat required to change a substance from a solid to a liquid state. Tenderacity is not a recognized term related to water or food.

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  • 48. 

    The sensitivity to pH makes red cabbage a natural ___________________________.

    • Indicator

    • Buffer

    • Titration

    • Sugar

    Correct Answer
    A. Indicator
    Explanation
    The sensitivity to pH refers to the ability of red cabbage to change color in response to different levels of acidity or alkalinity. This characteristic makes it a natural indicator, as it can be used to determine the pH of a solution by observing the color change. A buffer is a solution that resists changes in pH, titration is a process of determining the concentration of a substance in a solution, and sugar does not have any relevance to the sensitivity to pH of red cabbage.

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  • 49. 

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

    • Evaluation panel

    • Appearance

    • Sensory evaluation

    • Taste buds

    Correct Answer
    A. Taste buds
    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.

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Quiz Review Timeline (Updated): Feb 27, 2024 +

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  • Feb 27, 2024
    Quiz Edited by
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  • Dec 09, 2014
    Quiz Created by
    DianeMoroney
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