Principles of Food Science Chapter 5

The Celsius scale is based on ____.

• absolute zero

• the body temperature of Anders Celsius

• freezing and boiling points of water

• all of these

When energy is passed from particle to particle through molecular collisions, it is called ____.

• conduction

• convection

• latent heat

• radiation

Energy is the ability to ____.

• create surface area

• do work

• measure temperature

• transfer heat

Heat of fusion is measured at ____.

• the boiling point

• room temperature

• the melting point

• none of these

Leaving dry ice at room temperature is an example of ____.

• the heat of fusion

• deposition

• sublimation

• vaporization

Heat of fusion and heat of vaporization are ____.

• descriptions of phase changes

• examples of water solutions

• measures of energy needed for a phase change

• measure of energy stored in the molecular bonds

The ability of a substance to absorb heat is called ____.

• heat capacity

• joules

• latent heat

• specific heat

As the exposed surface area of a food increases, the ____.

• cooking time remains constant

• cooking time increases

• cooking time decreases

• mass increases

The heat energy needed to raise the temperature of 1 g of water 1 degree C is a ____.

• calorie

• joule

• kilocalorie

• vaporization

Which is an example of heat being transferred mainly through conduction?

• A baseboard furnace heating a room.

• Bacon cooking on a skillet.

• Water boiling in a kettle.

• All of these