Food Studies MCQ PDF

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30 Chapters
1632 Verified Questions
 Food Studies
MCQ PDF
Cou
Food Studies explores the complex roles that food plays in societies and cultures around

the world. This interdisciplinary course examines the historical, economic, social, political,

and environmental factors that influence food production, distribution, and

consumption. Students will analyze topics such as food systems, sustainability, cultural

identity, globalization, nutrition, and food justice. Through readings, discussions, and

case studies, participants will develop a critical understanding of how food shapes

personal, communal, and global experiences, and will be encouraged to engage

thoughtfully with contemporary issues related to food and eating.

Recommended Textbook
Understanding Food Principles and Preparation 5th Edition by Amy Christine Brown

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30 Chapters
1632 Verified Questions
1632 Flashcards
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Page 2
 Chapter 1: Food Selection
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Sample Questions
Q1) Changing food habits are related to the increased awareness that diet can be
related to some of the leading causes of death in the United States.
A)True
B)False
Answer: True

Q2) One of the least important limiting factors in the selection of food for consumption is
cost.
A)True
B)False
Answer: False

Q3) Aroma provides about _____ percent of the impression of flavor.

A) 25
B) 50
C) 75
D) 100
Answer: C

Q4) Volatile molecules are capable of evaporating like a gas into the air.
A)True
B)False
Answer: True

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 Chapter 2: Food Evaluation
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Sample Questions
Q1) A _____ test is used to find the minimal detectable level of a substance.
A) hedonic
B) dilution
C) difference
D) none of the above answers are correct
Answer: B

Q2) Objective analysis measures

A) the responses of people to food products as perceived by sight.
B) the responses of people to food products as perceived by taste.
C) the responses of people to food products as perceived by touch.
D) the responses of people to food products as perceived by smell.
E) all of the above answers are correctf. none of the above answers is correct
F)none of the above answers is correct
Answer: F

Q3) Which of the following are not measured by physical testing?

A) size and shape
B) weight, volume, and density
C) moisture, texture, and viscosity
D) nutrient and nonnutrient substances
Answer: D

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Page 4
 Chapter 3: Chemistry of Food Composition
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Sample Questions
Q1) Approximately 95% of all food lipids are triglycerides.
A)True
B)False
Answer: True

Q2) Certain vitamins and one of the minerals function in foods to:
A) provide energy when the foods are consumed.
B) reduce microbial growth by increasing water activity.
C) delay deterioration during storage by inhibiting oxidation.
D) facilitate chemical reactions when enzymes are lacking.
Answer: C

Q3) Which of the following proteins is classified as incomplete?

A) amaranth
B) quinoa
C) soybeans
D) wheat berries
Answer: D

Q4) The most important of all the nutrients is water.

A)True
B)False
Answer: True

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 Chapter 4: Food Safety
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Sample Questions
Q1) Which of the following is not an acceptable method for thawing a small food item
such as a chicken breast?
A) as part of the cooking process
B) at room temperature
C) in a microwave oven, followed by immediate cooking
D) submerged under cold running water
E) in a refrigeratorf. all of the above answers are acceptable thawing methods

Q2) pathogenic
A)foodborne illness that occurs when bacteria enter the intestines, then produce a toxin
B)foodborne illness resulting from the ingestion of food containing large numbers of
living microorganisms that grow and multiply in your intestines
C)disease-causing
D)illness resulting from ingestion of food containing a toxin
E)an infectious protein particle that does not contain RNA or DNA

Q3) A fishbone found in a fish fillet sandwich is an example of a physical contaminant.

A)True
B)False

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Page 6
 Chapter 5: Food Preparation Basics
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Sample Questions
Q1) The correct procedure for the measurement of foods is:
A) approximate amount; select correct utensil; use accurate technique.
B) weigh out amount; process the food; use a metal non-lipped cup.
C) approximate amount; use a graduated cup; measure amounts.
D) weigh out the amount needed to avoid inaccuracies due to density.

Q2) Which of the moist-heat procedures listed below requires the most heat (i.e., the
highest temperature)?
A) braising
B) simmering.
C) poaching..
D) scalding.
E) Boiling..,
F) pressure steaming.

Q3) Making a frosting for a cake requires sifting the _____ sugar.
A) brown
B) granulated
C) confectioners'
D) microcrystalline

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Page 7
 Chapter 6: Meal Management
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Sample Questions
Q1) In Escoffier's system of organization via stations, the pantry chef is also called the
A) saucier.
B) entremetier.
C) rotisseur.
D) grillardin.
E) garde manger.f. tournant.

Q2) Cycle menus are those menus that

A) follow a prescribed set of foods each day.
B) consist of two or more weeks that cycle or repeat.
C) remain consistent from day to day.
D) are most appropriate for commercial restaurants.

Q3) Silence cloths are used to help absorb the noise of loud laughter and talking during
the meal.
A)True
B)False

Q4) The biggest expense in the food budget is meat.

A)True
B)False

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Page 8
 Chapter 7: Meats
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Sample Questions
Q1) The two major types of meat cuts purchased are wholesale and retail.
A)True
B)False

Q2) Meat from herbivores serves as an important source of _____ in the North
American diet.
A) carbohydrates
B) complete proteins
C) fiber
D) incomplete proteins

Q3) Warmed-over meat flavor is an example of _____.

A) the Maillard reaction
B) protein coagulation
C) fatty acid oxidation
D) none of the above answers is correct

Q4) Federal laws require the inspection of an animal carcass that is going to be sold
commercially.
A)True
B)False

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Page 9
 Chapter 8: Poultry
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Sample Questions
Q1) When broiling or grilling:
A) a marinade must be fully cooked if it is to be used for basting.
B) it is acceptable to reuse the plate used to carry the raw poultry to the grill to carry it
back to the table after it is cooked, as long it is rinsed in between uses.
C) if vegetable sprays are used to prevent sticking, chicken is placed skin side down in a
broiler pan and skin side up for grilling over coals.
D) it is best to add barbecue sauces at the beginning of the cooking process so that
there is ample time for the flavor to absorb into the chicken.

Q2) Which of the following are best used in soups and stews?
A) broilers and fryers
B) capons
C) Cornish game hens
D) older chickens
E) roasters

Q3) The grading of poultry is mandatory.

A)True
B)False

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Page 10
 Chapter 9: Fish and Shellfish
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Sample Questions
Q1) When compared to the shellfish it is intended to resemble, surimi is
A) lower in cholesterol.
B) higher in the omega-3 fatty acids.
C) lower in sodium.
D) all of the above answers are correct

Q2) Canned crab may exhibit an unappetizing but harmless blue tint caused by _____
in the crab's blood combining with the ammonia in its flesh.
A) iron
B) copper
C) zinc
D) iodine

Q3) Gaping in fish such as bluefish and hake may be a sign of processing before rigor
mortis is complete.
A)True
B)False

Q4) Steaming clams or mussels just until the shells open ensures that all the pathogenic
microorganisms are killed.
A)True
B)False

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Page 11
 Chapter 10: Milk
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Sample Questions
Q1) Milk sold as fluid milks and cream represents approximately _____ of the milk
produced in the United States.
A) 30%
B) 50%
C) 66%
D) 75%
E) 100%

Q2) The Food and Drug Administration (FDA)states that imitation milk is nutritionally
inferior to its original counterpart.
A)True
B)False

Q3) Cow's milk by itself cannot serve as a complete source of nutrition for humans.
A)True
B)False

Q4) Milk products are rich in all of the following nutrients except
A) vitamins A and D.
B) many of the B vitamins.
C) vitamins C and E.
D) protein and calcium.

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Page 12
 Chapter 11: Cheese
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Sample Questions
Q1) Fat is the single determiner of the melting characteristics of cheese.
A)True
B)False

Q2) _____ creates the veins found in blue cheeses such as Gorgonzola, Roquefort, and
Stilton.
A) Bacterial ripening that occurs internally
B) Bacterial ripening that occurs externally
C) Mold ripening that occurs internally
D) Mold ripening that occurs externally

Q3) The yield of ten pounds of milk is approximately _____ pound(s)cheese and
_____ pounds whey, respectively.
A) one; nine
B) two; eight
C) three; seven
D) four; six

Q4) _____ tends not to oil off during cooking.

A) Muenster
B) Monterey jack
C) Mozzarella
D) Camembert

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 Chapter 12: Eggs
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Sample Questions
Q1) The difference between French and American omelets is that
A) French omelets have a little color on the outside, while American omelets are never
allowed to brown.
B) French omelets have texture lines, while American omelets never have texture lines.
C) American omelets are folded in thirds, while French omelets are folded in half.
D) American omelet centers are fully cooked while the centers of French omelets are still
soft.

Q2) Which of the following statements about the egg shell is false?
A) The calcium carbonate shell is 12 percent of an egg's weight.
B) Brown-shell eggs have a higher nutrient content than white-shell eggs.
C) The shell is protected by the cuticle or bloom.
D) The protective cuticle is removed in commercially sold eggs; however, producers
compensate for this loss by applying a coat of oil on the shell.

Q3) The binding agent in eggs is the proteins.

A)True
B)False

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Page 14
 Chapter 13: Vegetables and Legumes
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Sample Questions
Q1) A potentially toxic compound called solanine is produced when
A) potatoes are exposed to sunlight.
B) vegetables are stored in airtight plastic bags and they "stew."
C) legumes are soaked or cooked in alkaline environment.
D) legumes are soaked or cooked in an acidic environment.

Q2) The coloring compounds that are precursors to vitamin A are

A) anthoxanthins.
B) anthocyanins.
C) carotenoids.
D) chlorophylls.
E) betalains.

Q3) The cell walls in vegetables gain their structural support from the cell wall fibers,
which are indigestible by humans and include all of the following except
A) cellulose.
B) hemicellulose.
C) glucose.
D) lignins.
E) gums.

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Page 15
 Chapter 14: Fruits
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Sample Questions
Q1) Climacteric fruits experience an increased phase of respiratory rate before
becoming fully ripe and continue to ripen after harvest.
A)True
B)False

Q2) Many processed foods benefit from pectin's ability to

A) improve texture of frozen foods by controlling ice crystal size.
B) prevent loss of syrup during thawing of frozen foods.
C) evenly distribute added substances that would normally sink to the bottom.
D) increase viscosity of liquids.
E) all of the above answers are correct
F)none of the above answers is correct

Q3) _____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali
or copper through cooking or processing.
A) Glucose and fructose
B) Diphenylisatin
C) Soluble fiber
D) Vitamin C
E) Iron and potassium

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Page 16
 Chapter 15: Soups, Salads, and Gelatins
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Sample Questions
Q1) A white stock is
A) a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in
water.
B) a flavored liquid obtained by simmering caramelized bones in water.
C) the foundation thin liquid that is used as the base of all soups and sauces.
D) a small bundle of herbs and spices wrapped in cheesecloth or tied together with
twine.

Q2) Regarding fish stocks, which of the following statements is false?

A) Most stocks use frames or racks, heads, and/or tails of lean white fish.
B) The high gelatin concentration of fish heads contributes to the flavor and viscosity of
the stock.
C) Fish generally contain more gelatin than chicken.
D) Floating fish frames are occasionally pushed down into the liquid to release the
flavorful compounds from the bones.
E) The celery may be omitted for a milder flavor, and the carrots may be omitted if a
golden color is not desired in the stock.

Q3) Salts weaken the structure of gels.

A)True
B)False

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Page 17
 Chapter 16: Cereal Grains and Pastas
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Sample Questions
Q1) Which part of the caryopsis is also called the chaff?
A) bran
B) germ
C) husk
D) endosperm
E) aleurone

Q2) _____ comprise the world's major food crops.

A) Nuts
B) Grains
C) Legumes
D) Meat animals
E) Vegetables

Q3) Less than 30% of the world's corn is grown in the United States.
A)True
B)False

Q4) Which of the following is not among the 4 primary grains produced worldwide?
A) barley
B) corn
C) rice
D) oats

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 Chapter 17: Flours and Flour Mixtures
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Sample Questions
Q1) Whole-wheat flour, also known as graham or entire-wheat flour, differs from white
flour in that
A) it includes the husk, bran, germ, and endosperm.
B) coarse granules cut the gluten strands, thus increasing the final volume of the baked
product.
C) it requires refrigeration to prevent rancidity.
D) all of the above answers are correct

Q2) The types and proportions of ingredients determine the structure, volume, taste,
texture, appearance, and nutrient value of a baked product.
A)True
B)False

Q3) Double-acting baking powder reacts twice, once when the liquid is added and
again during mixing.
A)True
B)False

Q4) Baking powder consists of baking soda and an inert filler, cornstarch.
A)True
B)False

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Page 19
 Chapter 18: Starches and Sauces
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Sample Questions
Q1) Tomato sauce is one of the mother sauces and is important in Italian food
preparation.
A)True
B)False

Q2) A mother sauce is:

A) also known as the grand, leading, or major sauce.
B) a secondary sauce created when a flavor is added to a thickened or unthickened
sauce.
C) a thick or thin sauce made from meat, fish, poultry, or vegetables.
D) a vegetable broth or bouillon that has added flavoring compounds in it.

Q3) reduction
A)the seepage of water out of an aging gel due to contraction of the gel
B)the development of a semi-solid sol from a cooked starch paste
C)the simmering or boiling of a liquid until the volume is reduced through evaporation,
leaving a thicker, concentrated, flavorful mass
D)the increase in volume, viscosity, and translucency of starch granules when they are
heated in a liquid
E)the breakdown of starch molecules to smaller, sweeter-tasting molecules in the
presence of dry heat

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Page 20
 Chapter 19: Quick Breads
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Sample Questions
Q1) Biscuits are quick breads that rely on oils for shortening to produce flakes versus
crumbs.
A)True
B)False

Q2) The sequence of steps in the muffin method of mixing are

A) to sift the dry together, mix the wet, and then cut in the fat.
B) to sift the dry ingredients together, mix the wet together, and then mix until just moist.
C) to place all the ingredients in a bowl and stir until just mixed.
D) to cream the fat and sugar, and add the liquid and dry ingredients alternately.
E) to sift the dry together, cut in the fat, and add the liquid ingredients.

Q3) Over-mixing of muffin batter creates a muffin with a smooth, peaked top and an
interior that is tough and riddled with tunnels.
A)True
B)False

Q4) True unleavened breads contain no chemical or biological leavening agents.

A)True
B)False

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Page 21
 Chapter 20: Yeast Breads
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Sample Questions
Q1) Which mixing method employs the simplest of all mixing techniques and is a good
method for the rapid production of yeast bread products used in food-service
operations?
A) straight dough
B) muffin
C) batter
D) sponge
E) rapid mix

Q2) The crumb of a baked product is the regularity of the cells in a loaf of bread.
A)True
B)False

Q3) The technique of brushing loaves of bread with butter will give a crispier crust to a
loaf of bread.
A)True
B)False

Q4) The bottom of a loaf of bread will sound hollow when tapped if it is done.
A)True
B)False

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Page 22
 Chapter 21: Sweeteners
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Sample Questions
Q1) Fructose is a low-kcalorie sweetener.
A)True
B)False

Q2) A food or drink will usually taste sweeter when it is hot than when it is cold.
A)True
B)False

Q3) Glucose is
A) also known as levulose.
B) less sweet than sucrose.
C) half as sweet as maltose.
D) equally as sweet as sucrose.

Q4) The food industry frequently uses invert sugar in the production of
A) ice cream.
B) commercial cake mixes.
C) confections.
D) carbonated beverages.
E) juices.

Q5) The solubility of sugar increases as the temperature increases.

A)True
B)False
Page 23
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 Chapter 22: Fats and Oils
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Sample Questions
Q1) The correct order for the four stages of cooking that occur in deep-fat frying is
A) crust formation, fat transfer, interior cooking, and moisture transfer.
B) moisture transfer, fat transfer, crust formation, and interior cooking.
C) fat transfer, moisture transfer, interior cooking, and crust formation.
D) crust formation, interior cooking, fat transfer, and moisture transfer.

Q2) shortening
A)a fat that tenderizes, or shortens, the texture of baked products by impeding gluten
development, making them softer to chew
B)the ability of a fat to hold its shape or to be molded under light pressure
C)a surface-active agent that reduces a liquid's surface tension to increase its wetting
and blending ability
D)a liquid dispersed in another liquid with which it is usually immiscible
E)a commercial process in which hydrogen atoms are added to the double bonds in
unsaturated fatty acids to make them more saturated

Q3) One of the cardinal rules of deep-fat frying is to maintain temperature of the oil as
well as the food.
A)True
B)False

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Page 24
 Chapter 23: Cakes and Cookies
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Sample Questions
Q1) pressed cookies
A)baked from dough that has been formed into a cylinder, wrapped, and chilled to
harden
B)baked from the most fluid of the cookie batters
C)judged for quality based on spread during baking and surface cracking
D)baked from a viscous cookie batter that is piped from a pastry bag or cookie press
E)baked from heavy dough that is formed or shaped before placement on the cookie
sheet

Q2) Why are cookies crispier than cakes?

A) Sugar, starch, and flour proteins compete for water.
B) Gluten development is strengthened by the additional eggs found in cookies.
C) Cookies are cooked for a longer period of time.
D) More starch gelatinization occurs in cookies.

Q3) Once a shortened cake is done it should be cooled for one hour in the pans.
A)True
B)False

Q4) When whipping an egg white foam, eggs should be at refrigerator temperature.
A)True
B)False

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Page 25
 Chapter 24: Pastries and Pies
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Sample Questions
Q1) The leavening agent in the majority of pastry is
A) provided by the incorporation of air into the dough.
B) steam.
C) carbon dioxide.
D) the same as that used in breads.

Q2) If all-purpose flour is used in pastry dough instead of pastry or cake flour, gluten
formation increases, so additional _____ is/are sometimes necessary to increase
tenderness.
A) eggs
B) fat
C) water
D) manipulation

Q3) The ingredient that adds kcalories and most influences the texture of a pastry is
A) fat.
B) flour.
C) the leavening agent.
D) the liquid.
E) eggs.

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Page 26
 Chapter 25: Candy
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Sample Questions
Q1) _____ is a hard caramel.
A) Toffee
B) Taffy
C) Fondant
D) Nougat

Q2) What are the respective ideal storage temperature and humidity for chocolate?
A) 60 degrees F and 40 percent
B) 65 degrees F and 50 percent
C) 68 degrees F and 54 percent
D) 70 degrees F and 60 percent

Q3) nontempered coating

A)candies formed from sugar solutions handled so as to yield many fine, small crystals
B)substance added to the sugar solution to prevent the formation of large crystals
C)a coating resembling chocolate that is not subject to bloom
D)a basic mixture of boiled sugar and water
E)candies formed from sugar solutions that did not crystallize

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Page 27
 Chapter 26: Frozen Desserts
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Sample Questions
Q1) stabilizer
A)the second freezing of frozen desserts during processing
B)a compound, such as a vegetable gum, that attracts water and interferes with crystal
formation
C)the movement of a set of paddles through a frozen dessert to promote the formation
of water crystal nuclei, necessary for a smooth, velvety texture
D)the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
E)consistency of frozen desserts as measured by their firmness, richness, viscosity, and
resistance to melting

Q2) Commercial ice creams have less body than homemade ice creams due to the
addition of commercially available stabilizers and a greater incorporation of air.
A)True
B)False

Q3) One of the biggest problems for ice cream manufacturers is

A) overrun.
B) heat shock.
C) shrinkage.
D) expansion.

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Page 28
 Chapter 27: Beverages
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Sample Questions
Q1) Diet soft drinks contain _____ than regular soft drinks.
A) fewer bulking agents
B) a larger proportion of sweeteners
C) a lower percentage of water
D) a higher percentage of water

Q2) Liquors have added sugar and are at least 50 percent alcohol by volume.
A)True
B)False

Q3) The quality of tap water is the responsibility of the

A) Environmental Protection Agency (EPA).
B) Food and Drug Administration (FDA).
C) Consumer Product Safety Commission.
D) United States Department of Agriculture (USDA).

Q4) Which of the following teas is an excellent source of fluoride and a moderate source
of folate?
A) black
B) green
C) oolong
D) white

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Page 29
 Chapter 28: Food Preservation
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Sample Questions
Q1) Which of the following foods is not approved for irradiation in the United States?
A) wheat flour
B) white potatoes
C) herbs and spices
D) shellfish
E) all of the above are approved for irradiation

Q2) Which of the following foods is not among those best suited for pascalization?
A) yogurt
B) sliced fruit
C) green beans
D) tomato products

Q3) Which of the following statements is false?

A) Freezing makes water available to microorganisms.
B) The faster the food freezes, the less damage will occur to the food.
C) The plant tissues of unblanched fruits and vegetables are irreversibly damaged
during freezing.
D) The higher a food's fat content, the shorter its life span in the freezer.
E) all of the above statements are true

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 Chapter 29: Government Food Regulations
Available Study Resources on Quizplus for this Chatper
50 Verified Questions
50 Flashcards
Source URL: https://quizplus.com/quiz/11569

Sample Questions
Q1) Meat, eggs poultry, and dairy are regulated by the
A) United States Department of Agriculture (USDA).
B) Environmental Protection Agency (EPA).
C) U.S. Department of Commerce.
D) Food and Drug Administration (FDA).
E) all of the above answers are correct

Q2) Once a product is recalled, the manufacturer has all of the following alternatives
except to
A) allow the USDA to dispose of the food product.
B) contest the government's charges in court.
C) request permission of the court to bring the product into compliance under the law.
D) all of the above answers are correct

Q3) A large candy bar's label states that it provides 320 kcal per serving and that there
are 2 servings per package.This means that the entire bar provides _____ kcal.
A) 320
B) 640
C) 160
D) 960

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 Chapter 30: Careers in Food and Nutrition
Available Study Resources on Quizplus for this Chatper
51 Verified Questions
51 Flashcards
Source URL: https://quizplus.com/quiz/11570

Sample Questions
Q1) One of the many requirements of a master's degree is that the student defend his or
her research.
A)True
B)False

Q2) In general, a master's degree in nutrition takes an average of _____ year(s)to

complete, and a doctorate takes _____ years.
A) 1; 2 to 3
B) 2; 3 to 5
C) 3; 5 to 7
D) 4; 7 to 10

Q3) Which of the following profession's registration requirements consist of completing

an approved four-year college degree, exam, internship, and ongoing continuing
education?
A) extension agent
B) registered dietitian (RD)
C) nutrition researcher
D) nutritionist
E) nutrition professor

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