Exam (elaborations)
Understanding Food Principles and Preparation 4th Edition by Brown - Test Bank
- Course
- Institution
Test Bank For Understanding Food Principles and Preparation 4th Edition by Brown Complete Test Bank
[Show more]
Seller
Follow
ExamsExpert
Reviews received
Content preview
, 1-1Test Bank1 for Chapter 1 – Food Selection
Ans. K/A Page(s) K = knowledge-based, A = application-based
Multiple Choice
b K 1 1. The first impressions of food are received through the sense of
a. smell.
b. sight.
c. hearing.
d. taste.
e. touch.
b K 2 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.
d K 2 3. Most people can differentiate between _____ odors.
a. 250 and 500
b. 500 and 1000
c. 1000 and 2000
d. 2000 and 4000
a K 2 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 save over the time of exposure to the smells.
d. All of the above answers are correct depending on the specific
smell.
c K 2 5. Four categories of odor classification include
a. fragrant, acid, burnt, and metallic.
b. acidic, burnt, savory, and metallic
c. fragrant, acid, burnt, and caprylic.
d. sweet, sour, burnt, and metallic.
b K 2 6. Impressions of volatile flavor substances are provided by the
sense of
a. sight.
b. odor.
c. taste.
d. sound.
e. none of the above answers is correct
1
By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions
reformatted for printing out as a test with answer blanks) is provided at the end of this
document.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
,1-2
c K 3 7. The five basic taste stimuli include
a. alkaline, bitter, sour, sweet, and salty.
b. sour, sweet, acidic, bitter, and savory.
c. sweet, sour, bitter, salty, and savory.
d. unami, savory, sweet, sour, and salty.
e. savory, bitter, metallic, sour, and sweet.
d K 3 8. The savory or umami taste is actually found in certain
a. simple sugars.
b. complex carbohydrates.
c. fatty acids.
d. amino acids.
b K 3 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.
e K 3 10. Bitterness is imparted by substances in foods such as
a. caffeine.
b. theobromine.
c. phenolic compounds.
d. alkaloids.
e. all of the above answers are correct
e K 5 11. Consistency is expressed in terms of
a. brittleness.
b. chewiness.
c. thinness.
d. elasticity (rubbery or gummy).
e. all of the above answers are correct
a K 4 12. Some compounds like monosodium glutamate, often used in
Chinese cooking, actually adjust the taste of meat and other foods
by making them
a. sweeter.
b. saltier.
c. sour.
d. bitter.
c K 4 13. Aroma provides about _____ percent of the impression of flavor.
a. 25
b. 50
c. 75
d. 100
b K 5 14. The feeling of chemethesis may be felt by some individuals eating
a. really cold ice cream.
b. hot chili peppers.
c. warm chicken noodle soup.
d. hot chocolate with whipped cream.
e. hot buttered popcorn.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
, 1-3
e K 6 15. The focus of the 2010 Dietary Guideline revision has been to
promote the best diet for reducing the risk of chronic disease by
boosting intakes of nutrients such as
a. calcium.
b. fiber.
c. vitamin A and vitamin C.
d. potassium.
e. all of the above answers are correct
c K 6 16. MyPyramid
a. provides directions from the government as to the amounts of
food required to give you the nutrients you need.
b. is a list of ten dietary recommendations concerning diet,
exercise, and other lifestyle factors (e.g., alcohol
consumption).
c. is a visual food group plan developed by the USDA to
illustrate the concepts of the Dietary Guidelines.
d. provides nutrient intake recommendations for all Americans
aged 2 through 65.
e K 6 17. The American Dietetic Association suggests that properly planned
vegetarian diets may reduce the risk of
a. heart disease.
b. some cancers.
c. diabetes mellitus.
d. hypertension.
e. all of the above answers are correct
d K 6 18. Functional foods may
a. impart a physiological benefit that enhances overall health.
b. help prevent or treat a disease or condition.
c. improve physical or mental performance.
d. all the above answers are correct
a K 10 19. Culture influences food habits by dictating
a. what is or is not acceptable to eat.
b. which factors that influence food selection are important.
c. how the nutrients in foods are valued.
d. how the people in a country prepare the food they eat.
b K 11 20. Religious practices primarily influence dietary intake based on
a. what is and is not acceptable to eat.
b. declaring foods as acceptable and unacceptable and
specifying preparation procedures.
c. requiring blessings and specialized preparation procedures
before consumption.
d. requiring all food to be blessed and well cooked.
© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller ExamsExpert. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $26.65. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
75632 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now
Recently viewed by you
