UNDERSTANDING FOOD PRINCIPLES AND
PREPARATION 6TH EDITION BROWN
CHAPTERS ONE THROUGH THIRTY FULL
TEST BANK COMPLETE QUESTIONS AND
CORRECT ANSWERS GRADED A PLUS
⩥ Processed foods.
Answer: Any deliberate change to a food before it's available to eat, such
as salting, fermenting, drying, canning, freezing, packaging, or other
types of processing
⩥ people choose foods and beverages for five reasons:.
Answer: 1. how foods look and taste
2. health, cultural and religious values
3. environment
4. psychological and social needs
5. budgetary concerns
⩥ sensory criteria.
Answer: sight, odor, taste, sound
⩥ what are first impressions of foods (sight).
, Answer: shapes, colors, consistency, serving size, and presence of any
defects
⩥ newer classification of odors.
Answer: divides based on whether they are perceived as edible (ex: fruit,
candy, bakery, or spice) or inedible (clean, flower, cosmetic)
⩥ what is adaptation?.
Answer: if an odor is repeatedly detected, the ability to distinguish
between various odors diminishes over time
⩥ how do we smell odors?.
Answer: volatile molecules travel through air and some reach the
yellowish-colored olfactory epithelium in the upper part of the nasal
cavity
⩥ define volatile molecules.
Answer: molecules capable of evaporating like a gas into the air
⩥ Why is the odor of something baking more intense than the odor of
cold items like ice cream or frozen peaches?.
Answer: Heat converts many substances into their volatile form; Only
volatile molecules in the form of gas carry odor, so it is easier to smell
hot foods than cold ones
PREPARATION 6TH EDITION BROWN
CHAPTERS ONE THROUGH THIRTY FULL
TEST BANK COMPLETE QUESTIONS AND
CORRECT ANSWERS GRADED A PLUS
⩥ Processed foods.
Answer: Any deliberate change to a food before it's available to eat, such
as salting, fermenting, drying, canning, freezing, packaging, or other
types of processing
⩥ people choose foods and beverages for five reasons:.
Answer: 1. how foods look and taste
2. health, cultural and religious values
3. environment
4. psychological and social needs
5. budgetary concerns
⩥ sensory criteria.
Answer: sight, odor, taste, sound
⩥ what are first impressions of foods (sight).
, Answer: shapes, colors, consistency, serving size, and presence of any
defects
⩥ newer classification of odors.
Answer: divides based on whether they are perceived as edible (ex: fruit,
candy, bakery, or spice) or inedible (clean, flower, cosmetic)
⩥ what is adaptation?.
Answer: if an odor is repeatedly detected, the ability to distinguish
between various odors diminishes over time
⩥ how do we smell odors?.
Answer: volatile molecules travel through air and some reach the
yellowish-colored olfactory epithelium in the upper part of the nasal
cavity
⩥ define volatile molecules.
Answer: molecules capable of evaporating like a gas into the air
⩥ Why is the odor of something baking more intense than the odor of
cold items like ice cream or frozen peaches?.
Answer: Heat converts many substances into their volatile form; Only
volatile molecules in the form of gas carry odor, so it is easier to smell
hot foods than cold ones
