, TESTBANK FOR Understanding Food Principles & Preparation 7th Edition
Brown
Important Notes
The file includes the complete test bank, organized chapter by chapter.
A sample of selected pages has been provided for preview.
All available appendices and Excel files (if included in the original resources) are
provided.
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editions.
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,Name: Class: Date:
Chapter 01: Food Selection
1. What sense receives the first impressions of food?
a. Smell
b. Sight
c. Hearing
d. Taste
ANSWER: b
2. What sense is the most influential factor in a person’s selection of food?
a. Sight
b. Taste
c. Hearing
d. Odor
ANSWER: b
3. How many olfactory receptors do researchers believe people have?
a. Around 100,000
b. Fewer than 1 million
c. As many as 1 billion
d. Up to 1 trillion
ANSWER: d
4. How does your ability to distinguish between various odors change over time?
a. Diminishes over the time of exposure to the smells
b. Increases over the time of exposure to the smells
c. Stays the same over the time of exposure to the smells
d. Increases or diminishes depending on the specific smell
ANSWER: a
5. What odor groups are used in one of the major classification systems?
a. Fragrant, acidic, burnt, spicy, umami, and sour
b. Acidic, burnt, oleogustus, flowery, spicy, and foul
c. Spicy, flowery, fruity, resinous, burnt, and foul
d. Sweet, sour, burnt, salty, umami, and oleogustus
ANSWER: c
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,Name: Class: Date:
Chapter 01: Food Selection
6. What sense provides impressions of volatile flavor substances?
a. Sight
b. Smell
c. Taste
d. Sound
ANSWER: b
7. What basic type of taste is umami?
a. Burnt
b. Acidic
c. Savory
d. Smoky
ANSWER: c
8. What amino acid is attributed to the umami taste?
a. Lysine
b. Threonine
c. Tryptophan
d. Glutamate
ANSWER: d
9. Where does the sour taste found in some foods come from?
a. Chemical configuration of food molecules
b. Concentration of hydrogen ions
c. Alkaloid compounds found in food
d. Ionized salts found in food
ANSWER: b
10. What is the relationship between subthreshold salt levels and the perception of sweetness?
a. Subthreshold salt levels increase perceived sweetness.
b. Subthreshold salt levels decrease perceived sweetness.
c. Subthreshold salt concentrations make acidic foods taste sweeter.
d. Subthreshold salt concentrations need acid to make food taste sweeter.
ANSWER: a
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,Name: Class: Date:
Chapter 01: Food Selection
11. What does a food’s brittleness, chewiness, viscosity, and thickness describe?
a. Odor
b. Flavor
c. Chemesthesis
d. Consistency
ANSWER: d
12. What percentage of the impression of flavor is provided by odor?
a. 0 to 25%
b. 25% to 50%
c. 50% to 5%
d. 75% to 95%
ANSWER: d
13. Which food could an individual eat to experience the feeling of chemesthesis?
a. Cold ice cream
b. Hot chili peppers
c. Warm chicken noodle soup
d. Hot chocolate with whipped cream
ANSWER: b
14. What is a common guideline for a healthy diet?
a. Meet food group needs using fortified foods
b. Avoid all sources of saturated fats
c. Starving to stay within caloric limits
d. Limit foods higher in added sugars
ANSWER: d
15. What does MyPlate illustrate?
a. An eating plan using the four food groups
b. A nutritionally perfect meal
c. A healthy eating pattern from the Dietary Guidelines
d. A diet-planning tool that groups foods together
ANSWER: c
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,Name: Class: Date:
Chapter 01: Food Selection
16. Which of the following is a benefit of a vegetarian diet?
a. Higher intakes of fat, saturated fat, cholesterol, and animal protein
b. Higher levels of phytochemicals, fiber, complex carbohydrates, and antioxidants
c. Lower intakes of antibiotics, pesticides, and animal hormones
d. Lower levels of antioxidants such as vitamins C and E, carotenoids, and fiber
ANSWER: b
17. How does culture influence food habits?
a. Dictates what is or is not acceptable to eat
b. Through the place that a person is born
c. Guides how nutrients in foods are valued
d. Instructs how people prepare the food they eat
ANSWER: a
18. How do religious practices influence dietary intake?
a. Define what is and is not acceptable to eat by followers
b. Declare which foods are acceptable and unacceptable
c. Require specialized preparation procedures before consumption
d. Require all food to be blessed and well cooked
ANSWER: b
19. What religion recommends a vegetarian diet and discourages consumption of between-meal snacks, hot spices,
alcohol, tea, and coffee?
a. Hinduism
b. Seventh-Day Adventist Church
c. Church of Jesus Christ of Latter-Day Saints
d. Orthodox Judaism
ANSWER: b
20. What religion is associated with halal dietary food laws?
a. Church of Jesus Christ of Latter-Day Saints
b. Islam
c. Buddhism
d. Judaism
ANSWER: b
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,Name: Class: Date:
Chapter 01: Food Selection
21. What do studies report as the most influential source of nutrition information for older consumers?
a. Radio
b. Family members
c. Physicians
d. Television
ANSWER: b
22. What field of study relies on nutritional biochemistry to explain why differences in genes cause variations in
absorption, circulation, or metabolism of essential nutrients?
a. Genetics
b. Biotechnology
c. Nutrigenomics
d. Functional medicine
ANSWER: c
23. Cloned animals are genetically modified organisms (GMOs).
a. True
b. False
ANSWER: False
24. Volatile molecules are capable of evaporating like a gas into the air.
a. True
b. False
ANSWER: True
25. Calories are a component of food.
a. True
b. False
ANSWER: False
26. Geography is a main determinant of what foods people eat in the United States.
a. True
b. False
ANSWER: False
27. As the temperature of foods or beverages falls below 68°F or rises above 86°F, it becomes easier to distinguish their
tastes accurately.
a. True
b. False
ANSWER: False
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 01: Food Selection
28. Some strict Hindus eat garlic, onions, mushrooms, or tomatoes.
a. True
b. False
ANSWER: False
29. Taste is the same thing as flavor.
a. True
b. False
ANSWER: False
30. All men require 1,600 calories per day to maintain a healthy goal weight.
a. True
b. False
ANSWER: False
31. The U.S. Department of Agriculture (USDA) requires all organic food producers to label products with an organic
seal.
a. True
b. False
ANSWER: False
32. Food insecurity is the lack of consistent access to enough food for the children in a household.
a. True
b. False
ANSWER: False
33. Your neighbor is a single mother with two children who works a full-time job (often with overtime) and also goes to
nursing school part time. The family has little money and sometimes struggles to pay for necessities. Nonetheless, she
brings foods like hamburgers and tacos home for dinner almost every day. How could this eating habit be an
economical choice for this family?
ANSWER: Economic choices include both time and financial costs. “Can I afford this?” is a question that also
applies to time, which can make convenience foods effectively more economical, even if the dollar price
is higher. A mother with limited time may prioritize her time and ability to get good grades (and the
potential for a higher paying job) over the higher costs of eating out.
34. Name three concerns that some consumers have about GMO foods.
ANSWER: Possible answers include: allergies, gene contamination, pesticide residues, religious/cultural concerns.
35. Name three foods that are classified as a processed culinary ingredient in the NOVA Food Classification system.
ANSWER: Many answers are correct, common answers include butter, sugar, lard, maple syrup, vegetable oil.
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 01: Food Selection
36. What three major issues do kosher dietary laws focus on?
ANSWER: 1. Kosher animals allowed. 2. Blood not allowed. 3. Mixing of milk and meat not allowed.
37. Name four foods that used to be considered ethnic foods and are now commonplace and why this has happened.
ANSWER: Many answers are correct, common food examples will include pizza, tacos, pastas, gyros. These foods
have become commonplace because of the increasingly diverse population in the United States and
increase in travel.
38. What percentage of the U.S. population are ethnic minorities?
a. 6%
b. 14%
c. 41%
d. 60%
ANSWER: c
39. How does protective packaging help retain a food’s flavor?
a. Allows migration of flavors from packaging
b. Reduces vaporization of volatile compounds
c. Creates a porous barrier that allows gas exchange
d. Maintains a food’s firmness
ANSWER: b
40. Imagine the scent of a simmering tomato sauce on the kitchen stove at home. The smell of fresh garlic, onions,
tomatoes, olive oil, and red wine greets you as you enter. How does this smell get carried to you?
a. Olfactory receptors
b. Volatile molecules
c. Gustatory molecules
d. Retronasal receptors
ANSWER: b
41. What is an example of chemesthesis?
a. A cucumber placed on the tongue
b. Eating ice cream straight from the freezer
c. A dash of salt making watermelon sweeter
d. The puckering mouth feeling of tart lemonade
ANSWER: a
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, Name: Class: Date:
Chapter 01: Food Selection
42. What physical sensation do you notice when biting into a cold, raw carrot?
a. Flavor
b. Mouthfeel
c. Umami
d. Astringency
ANSWER: b
43. An otherwise healthy adult is gaining weight without changes to their exercise program. What does this observation
indicate?
a. They are eating as many calories as their body is using.
b. They are eating more than 1600 kcalories a day.
c. They are storing extra kcalories as fat.
d. They are storing 3500 kcalories a day.
ANSWER: c
44. Which of the following foods is most likely to contain a genetically modified ingredient?
a. Pasta with broccoli and olives
b. A tuna sandwich with pickles and mayonnaise
c. Oatmeal with walnuts and raisins
d. Fajitas with zucchini and tomatoes
ANSWER: d
45. If you were cooking a meal for a Jewish friend who follows kosher dietary laws, which meal could you serve?
a. Four-cheese ravioli with beef marinara
b. Salmon with wild rice
c. Crab cakes with tartar sauce
d. Ham with green peas
ANSWER: b
46. Suppose that you are responsible for menu creation in a correctional facility that serves three meals per day
(breakfast, lunch, and dinner). Which of the following accommodations would you have to make for Muslim inmates
who are observing Ramadan?
a. No meat and milk at same meal
b. No leavened bread at any meal
c. No meals after sunset and before dawn
d. No meals after dawn and before sunset
ANSWER: d
Copyright Cengage Learning. Powered by Cognero. Page 8
Brown
Important Notes
The file includes the complete test bank, organized chapter by chapter.
A sample of selected pages has been provided for preview.
All available appendices and Excel files (if included in the original resources) are
provided.
We continuously update our files to ensure you receive the latest and most accurate
editions.
New editions are added regularly – stay connected for updates!
✅ Why Buy From Us?
📚 Complete & organized chapter-by-chapter – no missing content, no guessing.
⚡ Instant digital delivery – get your file the moment you pay, no waiting.
📅 Always up to date – we track new editions so you always get the latest version.
💬 Friendly support – real humans ready to help, anytime you need us.
🔒 Safe & secure – thousands of satisfied students trust us every semester.
🛡️Our Guarantees
💰 Money-Back Guarantee: Not satisfied? We offer a full refund – no questions asked.
🔄 Wrong File? No Problem: Contact us and we will replace it immediately with the
correct version, free of charge.
⏰ 24/7 Support: We are always here – reach out anytime and expect a fast response.
Contact Email:
,Name: Class: Date:
Chapter 01: Food Selection
1. What sense receives the first impressions of food?
a. Smell
b. Sight
c. Hearing
d. Taste
ANSWER: b
2. What sense is the most influential factor in a person’s selection of food?
a. Sight
b. Taste
c. Hearing
d. Odor
ANSWER: b
3. How many olfactory receptors do researchers believe people have?
a. Around 100,000
b. Fewer than 1 million
c. As many as 1 billion
d. Up to 1 trillion
ANSWER: d
4. How does your ability to distinguish between various odors change over time?
a. Diminishes over the time of exposure to the smells
b. Increases over the time of exposure to the smells
c. Stays the same over the time of exposure to the smells
d. Increases or diminishes depending on the specific smell
ANSWER: a
5. What odor groups are used in one of the major classification systems?
a. Fragrant, acidic, burnt, spicy, umami, and sour
b. Acidic, burnt, oleogustus, flowery, spicy, and foul
c. Spicy, flowery, fruity, resinous, burnt, and foul
d. Sweet, sour, burnt, salty, umami, and oleogustus
ANSWER: c
Copyright Cengage Learning. Powered by Cognero. Page 1
,Name: Class: Date:
Chapter 01: Food Selection
6. What sense provides impressions of volatile flavor substances?
a. Sight
b. Smell
c. Taste
d. Sound
ANSWER: b
7. What basic type of taste is umami?
a. Burnt
b. Acidic
c. Savory
d. Smoky
ANSWER: c
8. What amino acid is attributed to the umami taste?
a. Lysine
b. Threonine
c. Tryptophan
d. Glutamate
ANSWER: d
9. Where does the sour taste found in some foods come from?
a. Chemical configuration of food molecules
b. Concentration of hydrogen ions
c. Alkaloid compounds found in food
d. Ionized salts found in food
ANSWER: b
10. What is the relationship between subthreshold salt levels and the perception of sweetness?
a. Subthreshold salt levels increase perceived sweetness.
b. Subthreshold salt levels decrease perceived sweetness.
c. Subthreshold salt concentrations make acidic foods taste sweeter.
d. Subthreshold salt concentrations need acid to make food taste sweeter.
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 2
,Name: Class: Date:
Chapter 01: Food Selection
11. What does a food’s brittleness, chewiness, viscosity, and thickness describe?
a. Odor
b. Flavor
c. Chemesthesis
d. Consistency
ANSWER: d
12. What percentage of the impression of flavor is provided by odor?
a. 0 to 25%
b. 25% to 50%
c. 50% to 5%
d. 75% to 95%
ANSWER: d
13. Which food could an individual eat to experience the feeling of chemesthesis?
a. Cold ice cream
b. Hot chili peppers
c. Warm chicken noodle soup
d. Hot chocolate with whipped cream
ANSWER: b
14. What is a common guideline for a healthy diet?
a. Meet food group needs using fortified foods
b. Avoid all sources of saturated fats
c. Starving to stay within caloric limits
d. Limit foods higher in added sugars
ANSWER: d
15. What does MyPlate illustrate?
a. An eating plan using the four food groups
b. A nutritionally perfect meal
c. A healthy eating pattern from the Dietary Guidelines
d. A diet-planning tool that groups foods together
ANSWER: c
Copyright Cengage Learning. Powered by Cognero. Page 3
,Name: Class: Date:
Chapter 01: Food Selection
16. Which of the following is a benefit of a vegetarian diet?
a. Higher intakes of fat, saturated fat, cholesterol, and animal protein
b. Higher levels of phytochemicals, fiber, complex carbohydrates, and antioxidants
c. Lower intakes of antibiotics, pesticides, and animal hormones
d. Lower levels of antioxidants such as vitamins C and E, carotenoids, and fiber
ANSWER: b
17. How does culture influence food habits?
a. Dictates what is or is not acceptable to eat
b. Through the place that a person is born
c. Guides how nutrients in foods are valued
d. Instructs how people prepare the food they eat
ANSWER: a
18. How do religious practices influence dietary intake?
a. Define what is and is not acceptable to eat by followers
b. Declare which foods are acceptable and unacceptable
c. Require specialized preparation procedures before consumption
d. Require all food to be blessed and well cooked
ANSWER: b
19. What religion recommends a vegetarian diet and discourages consumption of between-meal snacks, hot spices,
alcohol, tea, and coffee?
a. Hinduism
b. Seventh-Day Adventist Church
c. Church of Jesus Christ of Latter-Day Saints
d. Orthodox Judaism
ANSWER: b
20. What religion is associated with halal dietary food laws?
a. Church of Jesus Christ of Latter-Day Saints
b. Islam
c. Buddhism
d. Judaism
ANSWER: b
Copyright Cengage Learning. Powered by Cognero. Page 4
,Name: Class: Date:
Chapter 01: Food Selection
21. What do studies report as the most influential source of nutrition information for older consumers?
a. Radio
b. Family members
c. Physicians
d. Television
ANSWER: b
22. What field of study relies on nutritional biochemistry to explain why differences in genes cause variations in
absorption, circulation, or metabolism of essential nutrients?
a. Genetics
b. Biotechnology
c. Nutrigenomics
d. Functional medicine
ANSWER: c
23. Cloned animals are genetically modified organisms (GMOs).
a. True
b. False
ANSWER: False
24. Volatile molecules are capable of evaporating like a gas into the air.
a. True
b. False
ANSWER: True
25. Calories are a component of food.
a. True
b. False
ANSWER: False
26. Geography is a main determinant of what foods people eat in the United States.
a. True
b. False
ANSWER: False
27. As the temperature of foods or beverages falls below 68°F or rises above 86°F, it becomes easier to distinguish their
tastes accurately.
a. True
b. False
ANSWER: False
Copyright Cengage Learning. Powered by Cognero. Page 5
,Name: Class: Date:
Chapter 01: Food Selection
28. Some strict Hindus eat garlic, onions, mushrooms, or tomatoes.
a. True
b. False
ANSWER: False
29. Taste is the same thing as flavor.
a. True
b. False
ANSWER: False
30. All men require 1,600 calories per day to maintain a healthy goal weight.
a. True
b. False
ANSWER: False
31. The U.S. Department of Agriculture (USDA) requires all organic food producers to label products with an organic
seal.
a. True
b. False
ANSWER: False
32. Food insecurity is the lack of consistent access to enough food for the children in a household.
a. True
b. False
ANSWER: False
33. Your neighbor is a single mother with two children who works a full-time job (often with overtime) and also goes to
nursing school part time. The family has little money and sometimes struggles to pay for necessities. Nonetheless, she
brings foods like hamburgers and tacos home for dinner almost every day. How could this eating habit be an
economical choice for this family?
ANSWER: Economic choices include both time and financial costs. “Can I afford this?” is a question that also
applies to time, which can make convenience foods effectively more economical, even if the dollar price
is higher. A mother with limited time may prioritize her time and ability to get good grades (and the
potential for a higher paying job) over the higher costs of eating out.
34. Name three concerns that some consumers have about GMO foods.
ANSWER: Possible answers include: allergies, gene contamination, pesticide residues, religious/cultural concerns.
35. Name three foods that are classified as a processed culinary ingredient in the NOVA Food Classification system.
ANSWER: Many answers are correct, common answers include butter, sugar, lard, maple syrup, vegetable oil.
Copyright Cengage Learning. Powered by Cognero. Page 6
,Name: Class: Date:
Chapter 01: Food Selection
36. What three major issues do kosher dietary laws focus on?
ANSWER: 1. Kosher animals allowed. 2. Blood not allowed. 3. Mixing of milk and meat not allowed.
37. Name four foods that used to be considered ethnic foods and are now commonplace and why this has happened.
ANSWER: Many answers are correct, common food examples will include pizza, tacos, pastas, gyros. These foods
have become commonplace because of the increasingly diverse population in the United States and
increase in travel.
38. What percentage of the U.S. population are ethnic minorities?
a. 6%
b. 14%
c. 41%
d. 60%
ANSWER: c
39. How does protective packaging help retain a food’s flavor?
a. Allows migration of flavors from packaging
b. Reduces vaporization of volatile compounds
c. Creates a porous barrier that allows gas exchange
d. Maintains a food’s firmness
ANSWER: b
40. Imagine the scent of a simmering tomato sauce on the kitchen stove at home. The smell of fresh garlic, onions,
tomatoes, olive oil, and red wine greets you as you enter. How does this smell get carried to you?
a. Olfactory receptors
b. Volatile molecules
c. Gustatory molecules
d. Retronasal receptors
ANSWER: b
41. What is an example of chemesthesis?
a. A cucumber placed on the tongue
b. Eating ice cream straight from the freezer
c. A dash of salt making watermelon sweeter
d. The puckering mouth feeling of tart lemonade
ANSWER: a
Copyright Cengage Learning. Powered by Cognero. Page 7
, Name: Class: Date:
Chapter 01: Food Selection
42. What physical sensation do you notice when biting into a cold, raw carrot?
a. Flavor
b. Mouthfeel
c. Umami
d. Astringency
ANSWER: b
43. An otherwise healthy adult is gaining weight without changes to their exercise program. What does this observation
indicate?
a. They are eating as many calories as their body is using.
b. They are eating more than 1600 kcalories a day.
c. They are storing extra kcalories as fat.
d. They are storing 3500 kcalories a day.
ANSWER: c
44. Which of the following foods is most likely to contain a genetically modified ingredient?
a. Pasta with broccoli and olives
b. A tuna sandwich with pickles and mayonnaise
c. Oatmeal with walnuts and raisins
d. Fajitas with zucchini and tomatoes
ANSWER: d
45. If you were cooking a meal for a Jewish friend who follows kosher dietary laws, which meal could you serve?
a. Four-cheese ravioli with beef marinara
b. Salmon with wild rice
c. Crab cakes with tartar sauce
d. Ham with green peas
ANSWER: b
46. Suppose that you are responsible for menu creation in a correctional facility that serves three meals per day
(breakfast, lunch, and dinner). Which of the following accommodations would you have to make for Muslim inmates
who are observing Ramadan?
a. No meat and milk at same meal
b. No leavened bread at any meal
c. No meals after sunset and before dawn
d. No meals after dawn and before sunset
ANSWER: d
Copyright Cengage Learning. Powered by Cognero. Page 8
