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2025 ENMUR Objective Flashcards

1
Q

How is the nutritional quality of food measured?
A. Chemical analysis
B. Market Share
C. Consumer Preference
D. Engineering

A

A

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2
Q

Which taste sensation is generally detected primarily on the back of the tongue, as an aftertaste?
A. Sweet
B. Bitter
C. Salty
D. Umami

A

B

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3
Q

How does temperature affect the flavor of food?
A. Salty tastes stronger in hot food
B. Bitter tastes are less evident in hot food
C. Warm foods generally taste sweeter than cold foods
D. Temperature has no impact on food flavors

A

C

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4
Q

What temperature range are taste buds most receptive?
A. 10-15 degrees C
B. 15-20 degrees C
C. 15-25 degrees C
D. 20-30 degrees C

A

D

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5
Q

Why might trained panelists be preferred to average consumers?
A. They are more experienced
B. They are less biased
C. They are paid to participate in the study
D. They are professional food scientists

A

A

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6
Q

What type of test involves giving a panelist a reference sample and two other samples?
A. Triangle Test
B. Duo-Trio test
C. Preference Test
D. Quality control test

A

B

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7
Q

What type of evaluation is Food Grading?
A. Subjective test
B. Triangle test
C. Objective test
D. Rheological test

A

C

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8
Q

What is the thickness or creaminess of a food product related to?
A. Viscosity
B. Fracture Stress
C. Plasticity
D. Stability

A

A

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9
Q

What type of test has panelists rank a sample on a hedonic scale?
A. Descriptive test
B. Likeability test
C. Objective test
D. Preference test

A

B

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10
Q

Why is Objective testing less expensive than Sensory testing?
A. Objective tests are more time consuming
B. Subjective testing is more efficient
C. Objective testing is more efficient
D. Objective testing requires many people to complete

A

C

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11
Q

What feature of water causes it to be liquid at room temperature?
A. The number of oxygen atoms
B. The number of molecules
C. The type of gas it contains
D. The number of hydrogen bonds it contains

A

D

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12
Q

What happens to water when it freezes?
A. It becomes less dense
B. Its volume decreases
C. It becomes more dense
D. It is less stable

A

A

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13
Q

What is the unit of measurement used to determine the specific heat of water?
A. Milligram or gram
B. Calorie or Joule
C. Milliliter or liter
D. Ounce or cup

A

B

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14
Q

How does sugar change the boiling point of water?
A. It lowers the boiling point of water
B. It has no change to the boiling point of water
C. It raises the boiling point of water
D. None of the above are correct

A

C

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15
Q

Substances that are dissolved, dispersed, or suspended in water depending on their
A. Volume
B. Amount
C. Weight
D. Particle and solubility.

A

D

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16
Q

What term describes water than cannot be easily extracted from food?
A. Bound water
B. Free water
C. Dehydration
D. Rehydration

A

A

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17
Q

Why are sugar and salt both effective means of preserving foods?
A. They decrease bacterial counts
C. They increase chemical structure
B. They lower water activity
D. They act to ionize food

A

B

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18
Q

What substances make boiling permanently hard water ineffective?
A. Iron and Sulfur
B. Salt and Chlorine
C. Calcium and Magnesium Sulfates
D. Phosphorus and Nitrogen

A

C

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19
Q

How many calories is required by the Latent heat of fusion?
A. 540 calories
B. 250 calories
C. 100 calories
D. 80 calories

A

D

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20
Q

The ratio of vapor pressure of water in a solution to the vapor pressure of pure water is -
A. Water activity
B. Bound Water
C. Colloidal dispersion
D. Freeze-drying

A

A

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21
Q

What type of saccharide is made up of several thousand units linked together?
A. Monosaccharides
B. Polysaccharides
C. Disaccharides
D. Oligosaccharides

22
Q

What makes fructose a ketose sugar versus an aldose sugar like glucose?
A. The number of carbons
C. The inclusion of a ketone group
B. The aldehyde group size
D. It is naturally occurring

23
Q

What are the components of lactose?
A. Maltose and fructose
B. Maltose and glucose
C. Glucose and fructose
D. Glucose and galactose

24
Q

What type of bond is formed between two monosaccharides?
A. Glycosidic
B. Hydrolyzed
C. Carbonyl
D. Amylase

25
What is the most obvious sensory property of sugar? A. Heat В. Sweetness C. Tartness D. Savoriness
B
26
How does the addition of a nonnutritive sugar like aspartame change the consistency of a food? A. Makes it thicker B. Makes it sweeter C. Makes it thinner D. Makes it hotter
C
27
What byproduct of fermentation acts as a leavening agent in breadmaking? A. Sugar B. Water C. Heat D. Carbon dioxide
D
28
Why is sorbitol more easily tolerated by diabetics? A. The conversion to fructose in the body rather than glucose B. The conversion to glucose in the body rather than fructose C. The amount needed in a recipe D. The high energy nature of the food
A
29
What type of polysaccharide is found in corn syrup? A. Dextran B. Dextrin C. Starch D. Amylose
B
30
Why are potato or tapioca starches useful in replacing fat in food product? A. Similar taste B. Similar mouthfeel C. Similar cost D. Similar aroma
B
31
Gluten free foods cannot use which of the following foods as a thickener? A. Corn B. Potato C. Banana D. Wheat
D
32
A sol is a colloidal two-phase system containing a liquid continuous phase and a solid dispersed phase. What type of viscosity does a sol have? A. Low B. Moderate C. High D. None
A
33
What is the final step of the gelatinization process? A. Cooking for 1 minute B. Cooking for at least 5 minutes C. Rapid stirring for 5 minutes D. Rapid cooling for 1 hour
B
34
How does fat affect starch granules? A. It stabilizes them B. It shrinks them C. It waterproofs them D. It destroys them
C
35
What is the range of temperatures needed for gelatinization to occur? A. 88-90 degrees F B. 95-100 degrees F C. 40-140 degrees F D. 190-194 degrees F
D
36
Which leftover food is likely to get hard due to its high amylose content? A. Rice B. Pizza C. Creamed corn D. Tortillas
A
37
When water is freed from a cooked, cooled starch gel caused by retrogradation, what occurs? A. Shrinkage B. Syneresis C. Crystallization D. Dehydration
B
38
Which type of cornstarch contains the least amount of amylose? A. High amylose B. Ordinary C. Waxy
C
39
What nutritional benefits comes from the consumption of starchy vegetables? A. Lower blood sugar B. Absorption of calcium C. Higher glycemic index D. Dietary fiber
D
40
Which of the following sources of starch are sourced from legumes? A. Soybeans B. Potatoes C. Arrowroot D. Corn
A
41
Which type of pectin substances is found in overripe fruit? A. Protopectin B. Pectic acid C. Pectinic acid D. Low-methoxyl pectin
B
42
For a pectin gel to form, what has to happen to the water? A. It must combine with sugar B. Acid must be added to mix C. Attraction of pectin molecules for water must decrease D. Water molecules become larger
C
43
In jelly making, what is the importance of fruit juice? A. Adds color B. Adds flavor C. Source of sugar D. Source of water and acid
D
44
The use of overripe fruit in jelly making would potentially impact gelling of the final product because of the deficineny in - A. Pectin B. Sugar C. Water D. Acid
A
45
Why are gums considered soluble fiber? A. They undergo complete digestion B. They undergo little digestion and absorption C. They are high in calories D. They are more stable than other foods
B
46
What ingredient is used in conjunction with guar gum to stabilize ice cream? A. Salt B. Sugar C. Carrageenan D. Fat
C
47
How are microbial exudates produced? A. Thickening B. Crystallization C. Dehydration D. Fermentation
D
48
Which of the following is not an example of a seaweed polysaccharide? A. Cellulose B. Agar C. Carrageenan D. Alginate
A
49
Why is cellulose considered to be an insoluble fiber? A. It is highly digestible by humans B. It is indigestible by humans C. It is sugar free D. It is fat free
B
50
What is the function of gums in recipes used to make low fat foods? A. Source of fiber B. Fat replacer C. Coating Agent D. Bulking agent
D

Food Science (4 decks)

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