Term
1. Kosher foods:
a) Cannot contain pork
b) Must be blessed by a Rabbi
c) Cannot include any ruminants
d) Cannot include alcohol |
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Definition
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Term
2.The major components of
food include all of the
following EXCEPT
a) Water
b) Protein
c) Vitamins
d) Carbohydrates
e) Fat |
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Term
3. The development of fire,
communication, and cooking
are events that accelerated
the evolution of humans as
compared to other animals
a) True
b) False |
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Definition
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Term
4. The most basic view of food
is to consider it as
a) A status symbol
b) Fuel to provide energy
c) A cultural identity
d) Kosher |
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Definition
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Term
5. There was an exponential increase
in the world’s population during
the Industrial Revolution which
began during which century.
a) 1000 - 1099
b) 1200 - 1299
c) 1500 - 1599
d) 1800 - 1899 |
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Definition
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Term
6. To become “Kosher”
certified, every subunit of
a food must be Kosher.
a) True
b) False |
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Definition
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Term
7. Oreo Cookies are Kosher.
a) True
b) False |
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Definition
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Term
8. What does “Halal” mean
a) Lawful
b) Proper
c) Not Kosher
d) Prohibited
e) Delicious |
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Definition
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Term
9. The concept of “Yin” and
“Yang” is associated with
a) Hot and cold foods
b) Balanced diets leading to good health
c) Diseases caused by unbalanced diets
d) All of the above |
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Definition
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Term
10. “Yang” refers to the shady
side of the mountain.
a) True
b) False |
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Definition
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Term
11. Which is Least
associated with comfort
foods
a) Emotional security
b) Familiarity
c) Well-balanced with nutrients
d) Pleasant association of childhood |
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Definition
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Term
12. Of the colors on the
Kagome wheel of juices,
which color represents
beta-carotene
a) Red
b) Blue/purple
c) Green
d) Orange
e) White |
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Definition
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Term
13. Aroma preferences are
learned
a) True
b) False |
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Definition
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Term
14. The three sensory quality
factors of foods are texture,
flavor, and appearance.
a) True
b) False |
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Definition
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Term
15. Which is the most common
reason that consumers
reject a food?
a) Texture
b) Flavor
c) Appearance
d) Smell |
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Definition
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Term
16. Which is NOT one of the 5
basic tastes?
a) Salty
b) Sweet
c) Umami
d) Spicy
e) Bitter |
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Definition
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Term
17. As you age, your sense of
taste declines dramatically
compared to your sense of
smell.
a) True
b) False |
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Definition
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Term
18. Sensory evaluation can be
applied to more than just
foods.
a) True
b) False |
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Definition
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Term
19. The human eye detects
red, green and blue
a) True
b) False |
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Definition
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Term
20. In consumer preference
testing, the judges are
untrained consumers.
a) True
b) False |
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Definition
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Term
21. The combined sensation
perceived via the chemical
senses in the mouth and
nasal cavity is
a) Smell
b) Taste
c) Flavor
d) Pungency |
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Definition
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Term
22. Humans are genetically
programmed to like sour
and bitter foods.
a) True
b) False |
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Definition
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Term
23. Pungency is perceived as
an irritation by the
a) Taste buds
b) Olfactory bulbs
c) Trigeminal nerve
d) None of the above |
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Definition
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Term
24. Approximately how many
different odors can the
nose detect?
a) 10
b) 50
c) 100
d) 10000 |
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Definition
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Term
25. Scoville ratings of chili
peppers refer to their
degree of
a) Sweetness
b) Sourness
c) Hotness or Heat
d) Saltiness
e) Bitterness |
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Definition
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Term
26. Sensory difference tests
are used for
a) Quality control
b) Consumer acceptance
c) Product development
d) a) and b)
e) a) and c) |
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Definition
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Term
27. What is the main
component of the
endosperm in cereal seeds?
a) Starch
b) Fat
c) Protein
d) Water |
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Definition
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Term
28. Sugar cane and table sugar
were first introduced to
Europe by Columbus
a) True
b) False |
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Definition
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Term
29. Which of the following
sweeteners is extracted
from plants?
a) Sucralose
b) Aspartame
c) Acesulfame Potassium
d) Saccharin
e) Stevioside |
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Definition
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Term
30. Corn is converted into
higher value products
which include:
a) Starch
b) Corn syrups
c) Ethanol
d) Corn oil
e) All of the above |
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Definition
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Term
31. In 2004, who were awarded
the Nobel Prize in Physiology
or Medicine for “their
discoveries of odorant
receptors and the organization
of the olfactory system.”
a) Shoemaker and Sons
b) Zucker and colleagues
c) Axel and Buck |
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Definition
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Term
32. Whole grains contain:
a) Bran
b) Endosperm
c) Germ
d) All of above |
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Definition
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Term
33. Who is credited with
inventing the first
breakfast flake cereal?
a) Post
b) Kellogg
c) Graham |
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Definition
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Term
34. Which is the number one
food grain grown in the
U.S.?
a) Barley
b) Wheat
c) Corn
d) Soybean
e) Rice |
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Definition
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Term
35. To extend the storage life of
wheat flour, the bran and germ
are removed from the whole
wheat grains before the
production of the flour
a) True
b) False |
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Definition
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Term
36. Rice is believed to be
native to
a) Asia
b) Africa
c) South America
d) Europe
e) Both a) and b) |
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Definition
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Term
37. Mochi is made from corn
starch
a) True
b) False |
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Definition
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Term
38. The Fertile Crescent, located
in Western Asia, is often
considered the cradle of
civilization and agriculture
a) True
b) False |
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Definition
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Term
39. Which type of rice is
mochi made from
a) Long grain
b) Medium grain
c) Short grain
d) Waxy grain |
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Definition
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Term
40. Which of the following is a
legume
a) Wheat
b) Corn
c) Soybean
d) Peanut
e) Both c) and d) |
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Definition
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Term
41. Sea salt is the same as
Kosher salt
a) True
b) False |
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Definition
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Term
42. Among the following, which
was the first used by
humans as a sweetener
a) Corn syrup
b) Beet sugar
c) Cane sugar
d) Honey |
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Definition
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Term
43. Which is the principle triglyceride
in the fat of chocolate
(S - saturated fatty acid,
U – unsaturated fatty acid)
a) SSS
b) SUS
c) SUU
d) UUU |
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Definition
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Term
44. Which is true about
hydrogenation of vegetable
oils
a) It produces trans-fats
b) It makes oils more solid like
c) It is used in the production of fats
d) All of the above |
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Definition
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Term
45. Which type of fatty acids
undergo oxidation the
quickest
a) Saturated
b) Mono-unsaturated
c) Poly-unsaturated |
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Definition
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Term
46. Extra Virgin olive oils are
produced by the extraction
of oil from olives with
organic solvents like hexane.
a) True
b) False |
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Definition
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Term
47. Lipids are
a) Water soluble
b) Only found in animals
c) Not water soluble
d) Only found in plants |
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Definition
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Term
48. Trans fatty acids are
saturated fatty acids
a) True
b) False |
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Definition
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Term
49. Which USDA grade of
beef has the highest
degree of fat marbling?
a) Select
b) Utility
c) Choice
d) Cutter
e) Prime |
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Definition
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Term
50. Your instructor for FST10
is
a) Emil Mrak
b) Gary Smith
c) Charlie Shoemaker |
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Definition
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