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Test Bank for Understanding Food Principles and Preparation 6th Edition Brown / All Chapters 1 - 30 / Full Complete $14.99
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Test Bank for Understanding Food Principles and Preparation 6th Edition Brown / All Chapters 1 - 30 / Full Complete

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  • Understanding Food Principles And Preparation

Test Bank for Understanding Food Principles and Preparation 6th Edition Brown / All Chapters 1 - 30 / Full Complete

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  • May 31, 2023
  • 605
  • 2022/2023
  • Exam (elaborations)
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  • brown test bank
  • understanding food principles and preparation 6th edition brown test bank
  • test bank
  • understanding food principles and preparation

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Chapter 01 Page 1 Understanding Food Principles and Preparation 6th Edition Brown Test Bank 1. The first impressions of food are received through the sense of a. smell. b. sight. c. hearing. d. taste. e. touch. ANSWER: b POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 2. The most influential factor in a person’s selection of food is the sense of a. sight. b. taste. c. hearing. d. odor. e. touch. ANSWER: b POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 3. Researchers believe people may have as many as olfactory receptors. a. 100,000 b. 1 million c. 1 billion d. 1 trillion ANSWER: d POINTS: 1 DIFFICULTY: Knowledge -based Chapter 01 Page 2 REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/20/2017 5:28 AM 4. The ability to distinguish between various odors a. diminishes over the time of exposure to the smells. b. increases over the time of exposure to the smells. c. stays the same over the time of exposure to the smells. d. All of these answers are correct depending on the specific smell. ANSWER: a POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 5. Six categories of odor classification include a. fragrant, acidic, burnt, metallic, umami, and sour. b. acidic, burnt, oleogustus, sweet, savory, and metallic. c. sweet, sour, bitter, salty, umami, and oleogustus. d. sweet, sour, burnt, salty, umami, and oleogustus. ANSWER: c POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 6. Impressions of volatile flavor substances are provided by the sense of a. sight. b. smell. c. taste. d. sound. e. None of these are correct. ANSWER: b POINTS: 1 Chapter 01 Page 3 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 7. The six basic taste stimuli include sweet, sour, salty, bitter, oleogustus, and umami. Umami means a. burnt. b. acidic. c. savory. d. smoky. e. bubbly. ANSWER: c POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 8. The umami taste is attributed to the amino acid a. lysine. b. threonine. c. tryptophan. d. glutamate. ANSWER: d POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 9. The sour taste found in some foods comes from a. the chemical configuration of food molecules. b. the acids found in food. c. alkaloid compounds found in food. d. ionized salts such as the salt ions in sodium chloride or other salts found naturally in foods. ANSWER: b Chapter 01 Page 4 POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 10. Bitterness is imparted by substances in foods such as a. caffeine. b. theobromine. c. phenolic compounds. d. alkaloids. e. All of these are correct. ANSWER: e POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 11. Which of the following statements about threshold concentration is incorrect (false)? a. Subthreshold salt levels increase perceived sweetness. b. Subthreshold salt levels decrease perceived acidity. c. Subthreshold sugar concentrations make a food taste less salty. d. Subthreshold acid concentrations make a food taste more salty. e. All of these are correct. ANSWER: d POINTS: 1 DIFFICULTY: Knowledge -based REFERENCES: 1-1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False DATE CREATED: 12/19/2017 4:45 AM DATE MODIFIED: 12/19/2017 4:57 AM 12. A food’s brittleness, chewiness, viscosity, and thickness describe its a. odor. b. flavor. c. chemesthesis.

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