SCI 125 The Science of Cooking

SCI 125 The Science of Cooking

Summer II 2020

Final Exam

Due Date: August 22 (Submit via dropbox)

Good Luck and May the Force Be With You

 

Multiple Choice: Select the best answer for each question

 

1. _____ Also known as “browning,” reaction between amino acids and sugars in the

presence of high heat

a. maillard reaction

b. caramelization

c. ascorbic acid

d. oxidation

e. burning

 

2. _____ Energy storage molecule

a. ADP

b. DDT

c. ATP

d. CDC

e. SCI

 

3. _____ The first person to visualize living cells was

a. Leeuwenhoek

b. Hooke

c. Pasteur

d. Mendel

e. Child

 

4. ____ Sources of this foodborne illness include improperly canned foods, deli meats,

ham, sausage, and some seafood; can be fatal; requires immediate medical help

a. e. coli

b. botulism

c. campylobacteriosis

d. listeriosis

e. salmonella

 

5. _____ Slows the growth of bacteria; bacteria is less active but not killed; food will still

eventually spoil in time; one of the most popular methods of preserving food today; food is kept at a temperature between 32 F and 40 F

a. canning

b. smoking

c. freezing

d. drying

e. refrigeration

6. _____ Produces energy for the cell; the cell’s powerhouse

a. nucleus

b. mitochondria

c. ribosome

d. lysosome

e. golgi complex

 

7. _____ Important for vitamins and making DNA; meat and mushrooms are rich in this

sugar; the most reactive sugar

a. lactose

b. ribose

c. glucose

d. sucrose

e. caramel

 

8. _____ This foodborne illness causes an estimated 1.5 million illnesses in the United

States each year; sources include raw poultry, meat, and unpasteurized milk; symptoms can last up to 10 days; people usually recover on their own, but some may need antibiotic treatment

a. e. coli

b. botulism

c. campylobacteriosis

d. listeriosis

e. salmonella

 

9. _____ This method of preserving food is also one of the most popular methods used today; kills bacteria or causes it to become completely inactive; food is stored at temperatures below 32 F

a. canning

b. smoking

c. freezing

d. drying

e. refrigeration

 

10. _____ Provides brown color but is a reaction without enzymes using only sugar and heat, no amino acids

a. burning

b. oxidation

c. ascorbic acid

d. caramelization

e. malliard reaction

 

11. _____ Who was the first person to see cells and give them their name?

a. Leeuwenhoek

b. Hooke

c. Mendel

d. Galileo

e. Chewbacca

12. _____ Movement of molecules from higher concentrations to lower concentrations

a. oxidation

b. osmosis

c. hypotonic

d. isotonic

e. diffusion

 

13. _____ The maillard reaction is responsible for:

a. the browning of bread into toast

b. the color of beer, chocolate, coffee, and maple syrup

c. the flavor of roast meat

d. the color of dried or condensed milk

e. all of the above

 

14. _____ An estimated 1600 people get this foodborne illness each year, and about 260 die; can be found in soft cheese, unpasteurized milk, and shellfish; can cause fetal and infant death

a. e. coli

b. botulism

c. campylobacteriosis

d. listeriosis

e. salmonella

 

15. _____ This method of food preservation has been used since 1825; food is heated to a temperature that kills all bacteria; container is sealed to prevent new bacteria from getting to food

a. canning

b. smoking

c. freezing

d. drying

e. refrigeration

 

16. _____ Water moves from a high concentration to a low concentration

a. maillard reaction

b diffusion

c. osmosis

d. glycolysis

e. listeria

 

17. _____ CDC estimates this bacteria causes 1.35 million infections, 26,000

hospitalizations, and 420 deaths in the US each year; sources include raw eggs, raw meats, poultry, milk, and other dairy products; symptoms usually last 12-24 hours in mild cases

a. e. coli

b. botulism

c. campylobacteriosis

d. listeriosis

e. salmonella

 

18. _____ Evidence shows that Middle East and Oriental cultures actively used this method of food preservation as early as 12,000 BC; removes water from the food.

a. canning

b. smoking

c. freezing

d. drying

e. refrigeration

 

19. _____ Influx of water; too much water inside the cell; cell swells and bursts

a. hypotonic

b. hypertonic

c. isotonic

d. glycolysis

e. acidification

 

20. _____ Occurs when contaminated foods are left at room temperature too long; includes

meats, poultry, eggs, macaroni salads, cream filled pastries; symptoms usually last 24 to 48 hours

a. e. coli

b. botulism

c. campylobacteriosis

d. listeriosis

e. staphyolococcus aureus

 

21. _____ One of the oldest preservation methods; causes the moisture to come out of the food; eliminates water so bacteria can’t live

a. canning

b. smoking

c. freezing

d. salting

e. refrigeration

 

22. _____ Cell loses water to surroundings and shrinks; placing a normal cell in salt water

a. hypotonic

b. hypertonic

c. isotonic

d. glycolysis

e. acidification

 

23. _____ Sources of this bacteria include raw/undercooked beef (especially hamburger) and unpasteurized milk; symptoms can usually last 5-10 days; can cause death in children and the elderly

a. e. coli

b. botulism

c. campylobacteriosis

d. listeriosis

e. staphyolococcus aureus

 

24. _____ Food is heated to a high temperature (145 F – 165 F) for a short time to kill all microbes; used on milk and juices

a. canning

b. smoking

c. freezing

d. salting

e. pasteurization

 

25. _____ No water movement across membrane; cell won’t burst or shrink; balance

a. hypotonic

b. hypertonic

c. isotonic

d. glycolysis

e. acidification

 

26. _____ Muscle tissue that has undergone chemical and physical change

a. fat

b. meat

c. amino acid

d. ligament

e. tendon

 

27. _____ Cells of tissue and muscle fibers are glued together by this substance; found in

nearly all tissue including skin

a. collagen

b. elastin

c. gelatin

d. tinactin

e. carbohydrate

 

28. _____ Fat deposited within muscle

a. collagen

b. elastin

c. marbling

d. glue

e. gelatin

 

29. _____ Heme proteins whose role is to bind and store oxygen in muscle fibers until

needed for ATP production

a. collagen

b. tendon

c. elastin

d. myoglobin

e. green goblin

 

30. _____ Italian cured ham; high quality meat; trimmed and drained before salting; takes up to two years of drying before use

a. corned beef

b. pepperoni

c. prosciutto

d. philly cheese steak

e. salami

 

31. _____ The most popular type of flour for baking; produces good results for most

products

a. whole grain flour

b. cake flour

c. bread flour

d. all-purpose flour

e. self-rising

32. _____ These types of cookies are made from a soft dough that is dropped from a

teaspoon onto the cookie sheet

a. bar cookies

b. drop cookies

c. rolled cookies

d. molded cookies

e. pressed cookies

 

33. _____ A dessert made of thin pastry, nuts, and honey

a. éclair

b. cream puff

c. baklava

d. Danish

e. doughnut

 

34. _____ A protein that affects the texture of a baked product and helps determine the structure

a. gluten

b. myoglobin

c. yeast

d. fat

e. air

35. _____ A semi-liquid mixture containing flour, liquid, and other ingredients; usually thing enough to be poured; typically has more fat and sugar

a. cream

b. dough

c. batter

d. pastry

e. honey

 

Short Answer: Answer all of the following questions

 

1. Define metabolism

 

 

 

 

 

 

2. What is the key difference between prokaryotic cells and eukaryotic cells?

 

 

 

 

 

 

 

3. List the three points of the cell theory

 

 

 

 

 

 

 

 

4. How can you increase the maillard reaction?

 

 

 

 

 

 

 

 

 

 

5. How many ATPs are produced in the following reactions and where in the cell do they take place?

 

a. Glycolysis

 

 

b. Krebs cycle

 

c. Electron transport chain

 

 

 

 

 

6. What are the general symptoms of a foodborne illness?

 

 

 

 

 

 

 

 

7. How does food get contaminated?

 

 

 

 

 

 

 

 

 

 

8. What is cross-contamination? What are the four common sources of cross-contamination?

 

 

 

 

 

 

 

9. What is the best way to thaw frozen foods?

 

 

10. How can we prevent foodborne illnesses?

 

 

 

 

 

 

 

 

11. What three things produce a tough meat?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

12. What are the ten basic steps in making a yeast bread?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

13. What are the four reasons we cook meat?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

14. Why are leavening agents important in baking?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

15. List the six types of cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

Bonus Questions

 

 

1. What is a cell?

 

 

 

 

 

 

2. Define energy

 

 

 

 

 

 

3. What is an example of a quick bread?

 

 

 

 

 

 

4. What is the purpose of dry rubs?

 

 

 

 

 

 

 

 

 

5. What is an example of a leavening agent?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SCI 125 The Science of Cooking

 

Summer I

I

 

2020

 

Final Exam

 

Due Date:

 

August 22

 

(Submit via dropbox)

 

Good Luck and May the Force Be With You

 

 

Multiple Choice: Select the best answer for each question

 

 

1.

 

_____

 

Also known as “browning,” reaction between amino acids and sugars in the

 

presence of high heat

 

a.

 

maillard reaction

 

b.

 

caramelization

 

c.

 

ascorbic acid

 

d.

 

oxidation

 

e.

 

burning

 

 

2.

 

_____

 

Energy storage molecule

 

 

a.

 

ADP

 

 

b.

 

DDT

 

 

c.

 

ATP

 

 

d.

 

CDC

 

 

e.

 

SCI

 

 

3

.

 

_

____

 

The first person to visualize living cells was

 

 

a.

 

Leeuwenhoek

 

 

b.

 

Hooke

 

 

c.

 

Pasteur

 

 

d.

 

Mendel

 

 

e.

 

Child

 

 

4.

 

____

 

Sources of this foodborne illness include improperly canned foods, deli meats,

 

ham, sausage, and some seafood; can be fatal; requires immediate medical help

 

a.

 

e. coli

 

b.

 

botulism

 

c.

 

campylobacteriosis

 

d.

 

listeriosis

 

e.

 

salmonella

 

 

5.

 

_____

 

Slows the grow

th of bacteria; bacteria is less active but not killed; food will still

 

eventually spoil in time; one of the most popular methods of preserving food today; food

is kept at a temperature between 32 F and 40 F

 

a.

 

canning

 

b.

 

smoking

 

c.

 

freezing

 

d.

 

drying

 

e.

 

refrigeration

 

SCI 125 The Science of Cooking

Summer II 2020

Final Exam

Due Date: August 22 (Submit via dropbox)

Good Luck and May the Force Be With You

 

Multiple Choice: Select the best answer for each question

 

1. _____ Also known as “browning,” reaction between amino acids and sugars in the

presence of high heat

a. maillard reaction

b. caramelization

c. ascorbic acid

d. oxidation

e. burning

 

2. _____ Energy storage molecule

a. ADP

b. DDT

c. ATP

d. CDC

e. SCI

 

3. _____ The first person to visualize living cells was

a. Leeuwenhoek

b. Hooke

c. Pasteur

d. Mendel

e. Child

 

4. ____ Sources of this foodborne illness include improperly canned foods, deli meats,

ham, sausage, and some seafood; can be fatal; requires immediate medical help

a. e. coli

b. botulism

c. campylobacteriosis

d. listeriosis

e. salmonella

 

5. _____ Slows the growth of bacteria; bacteria is less active but not killed; food will still

eventually spoil in time; one of the most popular methods of preserving food today; food

is kept at a temperature between 32 F and 40 F

a. canning

b. smoking

c. freezing

d. drying

e. refrigeration

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