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ANW Ch 3/4 Test
Test Description: Food Supply and Technology
Instructions: Answer all questions to get your test result.
1) Ancient people practiced a simple form of food science when they discovered that certain foods were more edible when cooked over a fire.
A
none
B
none
C
False
D
True
2) Manufactured foods increase the choices for people on restricted diets ore restricted incomes.
A
true
B
none
C
false
D
none
3) Egg substitutes are generally higher in fat and cholesterol than real eggs
A
false
B
true
C
none
D
none
4) Food packaging is meant to preserve food quality and safety and to add convenience
A
true
B
false
C
none
D
none
5) Long-term studies have concluded that genetically modified foods pose absolutely no danger to human health
A
False
B
none
C
none
D
True
6) Slight changes in ingredients or cooking conditions can result in a different product.
A
false
B
true
C
none
D
none
7) One potential danger of genetic engineering is the possible creation of super weeds
A
none
B
true
C
false
D
none
8) Which of the following is NOT an example of a food analog?
A
meatless patties made of TSP
B
freeze-dried fruits
C
bacon-flavored breakfast links
D
imitation cheese
9) In MAP packaging, __________.
A
a single gas is inserted into the package
B
the ratio of gases varies depending on the product
C
the food and the package are sterilized separately
D
cooked meats can be refrigerated for up to a year
10) Which of the following would NOT be classified as a functional food?
A
a cereal with added fiber
B
meatballs
C
salmon and garlic
D
low-cholesterol margarine
*select an answer for all questions
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