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Test Bank1 for Chapter 1 – Food Selection
Key to question information: ANS = correct answer; DIF = question difficulty; REF = page
reference
Multiple Choice
1. The first impressions of food are received through the sense of
a. smell.
b. sight.
c. hearing.
d. taste.
e. touch.
ANS: b DIF: Knowledge-based REF: 1
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.
ANS: b DIF: Knowledge-based REF: 2
3. Most people can differentiate between _____ odors.
a. 250 and 500
b. 500 and 1000
c. 1000 and 2000
d. 2000 and 4000
ANS: d DIF: Knowledge-based REF: 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.
ANS: a DIF: Knowledge-based REF: 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.
ANS: c DIF: Knowledge-based REF: 2
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By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions
reformatted for printing out as a test) is provided at the end of this document.
© 2015 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.
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6. Impressions of volatile flavor substances are provided by the sense of
a. sight.
b. smell.
c. taste.
d. sound.
e. none of the above answers is correct
ANS: b DIF: Knowledge-based REF: 2
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.
ANS: c DIF: Knowledge-based REF: 3
8. The savory or umami taste is actually found in certain
a. simple sugars.
b. complex carbohydrates.
c. fatty acids.
d. amino acids.
ANS: d DIF: Knowledge-based REF: 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.
ANS: b DIF: Knowledge-based REF: 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
ANS: e DIF: Knowledge-based REF: 3
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 acid concentrations make a food taste less salty.
d. Subthreshold sugar concentrations make a food taste less salty.
e. all of the above answers are correct
ANS: c DIF: Knowledge-based REF: 4
© 2015 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.
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12. 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
ANS: e DIF: Knowledge-based REF: 5
13. 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.
ANS: a DIF: Knowledge-based REF: 4
14. Aroma provides about _____ percent of the impression of flavor.
a. 25
b. 50
c. 75
d. 100
ANS: c DIF: Knowledge-based REF: 4
15. The feeling of chemesthesis 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.
ANS: b DIF: Knowledge-based REF: 5
16. The 2010 Dietary Guidelines promote a healthy diet by emphasizing all of the following
except
a. consuming a variety of vegetables, legumes, and whole grains.
b. eating lean meats, poultry, seafood, seeds, and nuts.
c. consuming full-fat milk products.
d. limiting added sugars.
e. all of the above answers are correct
ANS: c DIF: Knowledge-based REF: 6
17. MyPlate
a. provides directions from the Academy of Nutrition and Dietetics as to the amounts of
food required to give you the nutrients you need.
b. is a list of dietary recommendations concerning diet, exercise, and other lifestyle factors
(e.g., alcohol consumption).
c. is a pictorial illustration of the concepts of the 2010 Dietary Guidelines.
d. provides nutrient intake recommendations for all Americans aged 2 through 65.
ANS: c DIF: Knowledge-based REF: 6
© 2015 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.
