Food Science Unit 2 Test Review

Microwaves cause certain molecules to vibrate rapidly, which then transmit energy to neighboring molecules. Microwaves have the greatest effect on

• fats

• proteins

• sugars

• water

Temperature is

• another term for heat

• an indirect measure of molecular motion

• the measure of the average potential energy of individual molecules

• All of the above.

Higher temperatures increase the rate of reactions because

• both conduction and convection are used

• less energy is absorbed

• more molecules collide faster

• surface area increases

Which form of energy is most often analyzed when developing food processing equipment?

• Chemical

• Electrical

• Mechanical

• Radiant

______________ energy can be efficiently transported and changed from one form of energy to another.

• Chemical

• Electrical

• Mechanical

• Nuclear

The heat energy needed to raise the temperature of 1 gram of water one degree Celsius is a

• calorie

• joule

• kilocalorie

• vaporization

As the exposed surface area of a food increases, the

• cooking time remains constant

• cooking time increases

• cooking time decreases

• mass increases

The ability of a substance to absorb heat is called

• heat capacity

• joules

• latent heat

• specific heat

Leaving dry ice at room temperature is an example of

• the heat of fusion

• deposition

• sublimation

• vaporization

In which form is energy transferred through space?

• Chemical

• Electrical

• Electrical

• Radiant