1 Answer:
A precipitate is the material that remains after all solids have
\fallen out of a solution.
a. true
b. false
2 Answer:
Ice floats because water is among the few substances whose density
in the solid state is greater than its density in the liquid state.
a. true
b. false
3 Answer:
Pectins are useful in food processing because of their ability to
form gels.
a. true
b. false
4 Answer:
"Food physics" is the study of the relationships between food
constituents and heat.
a. true
b. false
5 Answer:
Two or more substances that can be mixed together are said to be
immiscible.
a. true
b. false
6 Answer:
The simplest molecules in a food, _____, are most important in food
physics because of the way their changes in form influence foods.
a. carbohydrates c. water
b. lipids d. proteins
7 Answer:
The temperature at which an ignitable concentration of vapor
develops above the surface of a heated oil or liquid fat is its _____.
a. flash point c. fire point
b. melting point d. smoke point
8 Answer:
Which of the following is NOT a principal contribution of
carbohydrates to food systems?
a. their ability to absorb large amounts of water in the polymer
stage
b. their ability to provide flavor in the mono-, di-, and
trisaccharide forms
c. their ability to add color to food through caramelization
d. their ability to become viscous at low temperatures because of
internal friction
9 Answer:
_____ is the degree of availability of water in a food.
a. Equilibrium relative humidity c. Water availability
b. Water activity d. Osmotic pressure
10 Answer:
When a food is frozen, the individual proteins always retain at
least a single layer of unfrozen _____ molecules around them to protect
them.
a. microbe c. carbohydrate
b. water d. lipid
11 Answer:

The spaces between the molecules in ice are known as _____ spaces.
12 Answer:
Fluidity is the _____ of viscosity.
13 Answer:
One of the causes of the deterioration of frozen foods is the
puncture of cell walls by _____.
14 Answer:
The use of a vacuum and careful temperature control to remove water
(as a gas) from a frozen food is known as _____.