Scientific Methods in Foods and Nutrition
Home Economics · 50 practice questions
Measurement units and accuracy; nutrient tests in food (protein, fats, carbohydrates); recipe development.
- Demonstrate skills in unit measurements.
- Detect the nutrients in a given food.
- Develop basic recipes in food preparation.
Try a few questions
- Practice question 1
Food analysis in a laboratory mainly helps to
- A.guess the taste of a food without testing
- B.replace the need for any cooking
- C.determine the exact nutrient composition of a sample
- D.change the physical appearance of food permanently
Show the answer
C. determine the exact nutrient composition of a sample
Lab analysis objectively identifies a food's nutrient makeup.
- Practice question 2
Scientific observation in food studies mainly involves
- A.ignoring any changes that occur
- B.guessing outcomes without recording anything
- C.relying solely on personal opinion
- D.carefully noting changes during food preparation or testing
Show the answer
D. carefully noting changes during food preparation or testing
Careful, recorded observation is central to scientific food study.
- Practice question 3
A colour change to blue-black in the iodine test indicates the presence of
- A.protein
- B.starch
- C.fat
- D.sugar
Show the answer
B. starch
A blue-black colour with iodine is the positive test for starch.
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