Deck 10: Brewing and Chewing

Question 1

Higher altitudes have lower atmospheric pressure and it takes more energy to have the vapor pressure of the liquid reach and exceed the external air pressure.

Answer 1

False

Question 2

Some smoothie bars have the option to add extra vitamin C to smoothies that already contain the daily recommended value.Vitamin C is a polar molecule.Why is it unnecessary to add more than 100 percent of vitamin C recommended values to a food?

A)Vitamin C is water-soluble and can accumulate in the body
B)Vitamin C is fat-soluble and can accumulate in the body
C)Vitamin C is water-soluble and excess is passed as urine
D)Vitamin C is fat-soluble and excess is passed as urine

Answer 2

Vitamin C is water-soluble and excess is passed as urine

Question 3

Which value is equivalent to 4 cups?

A)0.95 liters
B)20 milliliters
C)3.8 liters
D)240 milliliters

Answer 3

0.95 liters

Question 4

Some types of fish can contain high levels of mercury.Which property of mercury accounts for this biomagnification?

A)Solubility
B)Mass
C)Density
D)Boiling point

Question 5

Which statement explains why measurement by mass yields a more accurate measurement than measurement by volume?

A)Particles can pack differently
B)Volume is only used to describe liquids
C)It is difficult to put solids in volume measuring tools
D)Mass tools provide more decimal values than volume measuring tools

Question 6

A chef tastes a soup and finds that it is too acidic.What can the chef do to make it less acidic but still the same consistency without throwing out the whole pot of soup?

A)Add baking soda in small amounts
B)Boil off more water
C)Add more water
D)Add lime juice

Question 7

Sodium chloride is an example of a

A)weak electrolyte.
B)strong electrolyte.
C)weak acid.
D)strong acid.

Question 8

A bartender wants to make a signature drink that has three layers.Which statement describes the qualities that must be present for this layering to occur?

A)Three liquids with different densities
B)Three liquids with different boiling points
C)Three liquids with different flavors
D)Three liquids with different concentrations (proofs)

Question 9

A 12 ounce can of diet soda contains approximately 12 mg of sodium.How many moles of sodium can be found in the can?

A)0.00522 moles
B)0.522 moles
C)275.8776 moles
D)521.97 moles

Question 10

A recipe for peanut butter cookies calls for 1 cup of sugar,1 cup of chunky peanut butter,and 1 medium egg.The recipe yields 18 cookies.If the baker has 12.5 cups of sugar,15 cups of chunky peanut butter,and 10 eggs.How many full batches of cookies can the baker make?

A)10
B)12.5
C)15
D)18

Question 11

More sugar can be dissolved in hot water than cold water because the kinetic energy of the water is increased when heat is added.This increases the number of collisions with the sugar thus dissolving more of it.

Question 12

Egg whites start out translucent and become white only after heat is added.What type of change occurs when the egg turns white?

A)Chemical only
B)Physical only
C)Chemical and physical
D)Neither chemical nor physical

Question 13

Ceviche is cooked using an acid.Which statement describes what happens to the protein when the acid is added?

A)The protein is denatured
B)The protein is oxidized
C)The protein undergoes combustion
D)The protein undergoes fermentation

Question 14

The chemical equation for vinegar being added to water is shown. CH₃COOH + H₂O (equilibrium arrow) CH₃COO^- + H₃O⁺ Vinegar is an example of a

A)weak acid
B)strong acid
C)weak base
D)strong base

Question 15

Cold brew coffee takes longer than hot brew coffee.Which physical property of coffee is responsible for this difference in time?

A)Density
B)Solubility
C)Boiling point
D)Melting point

Question 16

A 12 fluid ounce can of diet soda contains approximately 12 mg of sodium.What is the molarity of sodium in the can if it is assumed that the only solvent is water?

A)0.0000435 M
B)0.0015 M
C)651.34 M
D)22988.5 M

Question 17

A chef in Denver (the mile high city) and a chef in Tampa (sea level city) make the same recipe but the Denver chef has to modify the recipe.Why did the Denver chef have to modify the recipe?

A)The boiling point of water is higher at high altitudes
B)The boiling point of water is lower at high altitudes
C)The density of water is higher at high altitudes
D)The density of water is lower at high altitudes

Question 18

Cranberries naturally contain benzoic acid.The chemical equation for the addition of benzoic acid to water is shown. C₇H₆O₂ + H₂O (Equilibrium arrow) C₇H₅O₂^- + H₃O⁺
Which is the conjugate base?

A)C₇H₆O₂
B)H₂O
C)C₇H₅O₂-
D)H₃O⁺

Question 19

Garlic and onions are often sautéed in butter before being used in recipes.Why do chefs do this?

A)Their flavors and/or odors are fat-soluble
B)They need to be cooked to rid them of bacteria
C)They take longer to be cooked than other ingredients
D)Their proteins need to be denatured before consumption

Question 20

Lime juice has a pH of approximately 2.0.What is the approximate concentration of H+ ions?

A)0.01M
B)0.02M
C)0.14M
D)0.30M

Question 21

Which statement describes how curing meat works?

A)The meat is salted and this draws out water through osmosis
B)Salt is injected into the meat to give it flavor
C)The meat is smoked for flavor
D)Smoke is injected into the meat to draw out the water through osmosis

Question 22

Why is water a good solvent for cooking?

A)It is readily available
B)It has the ability to absorb significant amounts of heat before changing phase
C)It has a high boiling point
D)It is necessary for human life

Question 23

What does a hydrometer measure?

A)The refractive index of liquids
B)The specific gravity of liquids
C)The sugar concentration in liquids
D)Changes in density in liquids

Question 24

An alcoholic beverage that contains added sugar and has 20 percent ABV is considered to be

A)a spirit.
B)a liqueur.
C)a fortified wine.
D)a grain alcohol.

Question 25

Banana slices can be dehydrated using sugar solutions.How does this process dehydrate the banana slice?

A)Sugar enters the banana slice and preserves it
B)Sugar exits the banana slice and preserves it
C)There is more water inside the banana slice than in the solution and it exits the slice to equalize the amount of water between the two
D)There is less water inside the banana slice than in the solution and it enters the slice to equalize the amount of water between the two

Question 26

What physical property is used in distillation to separate components?

A)Melting point
B)Boiling point
C)Density
D)Viscosity

Question 27

Which compound is the result of ethanol metabolism in the body?

A)Methanol
B)Acetic acid
C)Formaldehyde
D)Acetaldehyde

Question 28

An ice wine is a type of dessert wine that is made from grapes that have been frozen while they were still on the vine.It has a higher concentration of sugar than wine made from the same grapes under normal conditions.Which statement describes how the hydrometer reading would differ between normal and ice wine conditions?

A)Ice wine would have a higher hydrometer reading than the normal wine
B)Ice wine would have a lower hydrometer reading than the normal wine
C)Ice wine would have the same hydrometer reading the normal wine
D)A hydrometer could not be used for the ice wine because it is frozen

Question 29

Which graph description represents the relationship between specific gravity and refractive index?

A)An increasing linear relationship
B)An inverse linear relationship
C)An exponential relationship
D)A zero slope relationship

Question 30

Which statement provides a description and an example of an anaerobic process?

A)Distillation is a way to separate substances in the absence of air
B)Fermentation is the metabolism of sugar by yeast in the absence of air
C)Oxidation occurs on the outside of apples in the presence of air
D)Combustion occurs when a marshmallow is toasted in the presence of air

Question 31

Which statement is a correct description of the result of drying fruit?

A)The dried fruit has more sugar per volume than the normal fruit
B)The dried fruit has less sugar per volume than the normal fruit
C)The dried fruit and the normal fruit have the same amount of sugar per volume
D)The dried fruit gains more total sugar than the normal fruit

Question 32

Which statement is true about microwaves?

A)They have higher energy than x-rays
B)They have a higher frequency than UV-rays
C)They have a longer wavelength than visible light
D)They have a faster speed than gamma rays

Question 33

What is the proof of an alcoholic beverage that contains 35 percent Alcohol by Volume (%ABV)?

A)12.25
B)35
C)70
D)105

Question 34

Which compound can inadvertently be created through the distillation process and can be fatal if consumed?

A)Methanol
B)Ethanol
C)Glucose
D)Acetic acid

Question 35

How do conventional ovens cook food differently than microwave ovens?

A)Conventional ovens heat the air surrounding the food and microwave ovens do not heat the air
B)Microwave ovens heat the air surrounding the food and conventional ovens do not heat the air
C)Conventional ovens cook food at the temperature at which it should be served
D)Microwave ovens cook food at the temperature at which it should be served

Question 36

Which is the easiest method to cooking a steak to be medium rare with seared edges?

A)Sous vide
B)Microwave
C)Using acidic juice to denature proteins
D)Stovetop

Question 37

A piece of food is placed into a highly concentrated salt solution.After several days in the solution,what will happen to the salt concentration inside the food?

A)It will increase because water leaves the food
B)It will decrease because water leaves the food
C)It will increase because water enters the food
D)It will decrease because water enters the food

Question 38

Which compound is the result of methanol metabolism in the body?

A)Ethanol
B)Acetaldehyde
C)Formaldehyde
D)Acetic acid

Question 39

Which statement describes how food is cooked using microwaves?

A)Microwaves break chemical bonds and the energy that is released cooks the food
B)The food absorbs the microwaves and its molecules begin to rotate causing heat
C)Microwaves heat up the air around the food and it is transferred to the food through convection
D)The food reflects microwaves causing the air surrounding the food to heat up

Question 40

What is an advantage of sous vide cooking?

A)It is the fastest method to cook food
B)It is the only method that produces the Maillard reaction
C)The food is cooked at the same temperature at which it will be eaten
D)The food can be cooked at much higher temperatures than other methods

Question 41

What information does the Brix Scale provide?

A)The temperature of a solute
B)The solubility of a solute
C)The specific gravity of a solution
D)The sugar content of a solution

Question 42

Which statement describes what happens when oil and water are mixed together?

A)Oil is polar and water is nonpolar and they do not mix
B)Oil is nonpolar and water is polar and they do not mix
C)Oil and water are both nonpolar and they do not mix
D)Oil and water are both polar and they do not mix

Question 43

Chocolate's appeal is related to its smell and taste.
Category # of Questions

Question 44

What is an amphiphilic molecule?

A)A molecule that is attracted to polar molecules
B)A molecule that is attracted to nonpolar molecules
C)A molecule that is attracted to both polar and nonpolar molecules
D)A molecule that is attracted to neither polar nor nonpolar molecules

Question 45

Which process is found both in wine-making and bread-making?

A)Fermentation
B)Distillation
C)Maillard reaction
D)Combustion

Question 46

The Maillard reaction occurs at high temperature and is a chemical reaction between functional groups found in proteins and amino acids.

Question 47

A vitner has two wines that he is testing the refractive index.Wine A has a higher sugar content than Wine B.Which statement describes the refractive indexes he will find for each wine with reasons?

A)Wine A has a larger density than Wine B and the refractive index for Wine A will be higher than Wine B
B)Wine B has a larger density than Wine A and the refractive index for Wine A will be lower than Wine B
C)The refractive indexes will be the same because they are made from the same grape
D)The refractive indexes will be the same because they have the same boiling point

Question 48

A fork absorbs the microwaves instead of the food and reflected microwaves form an arc to the metal walls of the microwave.This causes a spark.

Question 49

What is specific gravity?

A)The ratio of the density of a solution to the density of pure water
B)The ratio of the weight of a solute to the volume of pure water
C)The ratio of the viscosity of a solvent to the melting point of a solute
D)The ratio of the freezing point of a solution to the freezing point of a solute

Question 50

What is the concentration of dissolved carbon dioxide in a sealed 1L bottle under a 1.25 atm pressure.(Henry's Law constant for carbon dioxide is 29.4 L*atm/mol. )

A)0.04 M
B)0.8 M
C)23.52 M
D)36.75 M

Question 51

The solubility of carbon dioxide in water decreases as the temperature increases.Which temperature and pressure combination would yield the most dissolved carbon dioxide into water?

A)High temperature,low pressure
B)High temperature,high pressure
C)Low temperature,low pressure
D)Low temperature,high pressure

Question 52

Brandy is fermented wine.

Question 53

Pressure cookers at high altitudes have a higher actual pressure inside the cooker than those at sea level.

Question 54

Which of the following is not a benefit of using a vacuum bag when cooking sous vide?

A)Air bubbles can result in uneven heat
B)Unpackaged food can get messy in a water bath
C)Air bubbles cause the bag to float
D)The Maillard reaction can be achieved

Question 55

Which process is used when brewing tea?

A)Extraction
B)Fermentation
C)Distillation
D)Combustion

Question 56

Hydrophobic molecules can be used to create a permanent emulsion.