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
