understanding food principles and preparation 6th edition brown test bank
test bank
understanding food principles and preparation
Connected book
Book Title:
Author(s):
Edition:
ISBN:
Edition:
More summaries for
TEST BANK FOR UNDERSTANDING FOOD, 6TH EDITION, AMY CHRISTINE BROWN
Complete Test Bank Understanding Food Principles and Preparation 6th Edition Brown Questions & Answers with rationales (Chapter 1-30)
CHOOSIN MEAT
All for this textbook (5)
Written for
Understanding Food Principles and Preparation
Understanding Food Principles and Preparation
4
reviews
By: sahussainj • 10 months ago
By: kshih03 • 11 months ago
By: marienid • 1 year ago
By: NurseGrades • 1 year ago
Thank you for taking the time to leave a review! We appreciate your feedback and are glad to hear that you had a positive experience with our product.
By: tamnguyen • 1 year ago
By: NurseGrades • 1 year ago
Thank you for taking the time to leave a review! We appreciate your feedback and are glad to hear that you had a positive experience with our product.
Seller
Follow
NurseGrades
Reviews received
Content preview
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.
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 EFT, 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 this summary from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller NurseGrades. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy this summary for R282,89. You're not tied to anything after your purchase.
