Multiple Choice: Select the best answer for each question
1. _____ Also known as “browning,” reaction between amino acids and sugars in the
presence of high heat
a. maillard reaction
b. caramelization
c. ascorbic acid
d. oxidation
e. burning
2. _____ Energy storage molecule
a. ADP
b. DDT
c. ATP
d. CDC
e. SCI
3. _____ The first person to visualize living cells was
a. Leeuwenhoek
b. Hooke
c. Pasteur
d. Mendel
e. Child
4. ____ Sources of this foodborne illness include improperly canned foods, deli meats,
ham, sausage, and some seafood; can be fatal; requires immediate medical help
a. e. coli
b. botulism
c. campylobacteriosis
d. listeriosis
e. salmonella
5. _____ Slows the growth of bacteria; bacteria is less active but not killed; food will still
eventually spoil in time; one of the most popular methods of preserving food today; food is kept at a temperature between 32 F and 40 F
a. canning
b. smoking
c. freezing
d. drying
e. refrigeration
6. _____ Produces energy for the cell; the cell’s powerhouse
a. nucleus
b. mitochondria
c. ribosome
d. lysosome
e. golgi complex
7. _____ Important for vitamins and making DNA; meat and mushrooms are rich in this
sugar; the most reactive sugar
a. lactose
b. ribose
c. glucose
d. sucrose
e. caramel
8. _____ This foodborne illness causes an estimated 1.5 million illnesses in the United
States each year; sources include raw poultry, meat, and unpasteurized milk; symptoms can last up to 10 days; people usually recover on their own, but some may need antibiotic treatment
a. e. coli
b. botulism
c. campylobacteriosis
d. listeriosis
e. salmonella
9. _____ This method of preserving food is also one of the most popular methods used today; kills bacteria or causes it to become completely inactive; food is stored at temperatures below 32 F
a. canning
b. smoking
c. freezing
d. drying
e. refrigeration
10. _____ Provides brown color but is a reaction without enzymes using only sugar and heat, no amino acids
a. burning
b. oxidation
c. ascorbic acid
d. caramelization
e. malliard reaction
11. _____ Who was the first person to see cells and give them their name?
a. Leeuwenhoek
b. Hooke
c. Mendel
d. Galileo
e. Chewbacca
12. _____ Movement of molecules from higher concentrations to lower concentrations
a. oxidation
b. osmosis
c. hypotonic
d. isotonic
e. diffusion
13. _____ The maillard reaction is responsible for:
a. the browning of bread into toast
b. the color of beer, chocolate, coffee, and maple syrup
c. the flavor of roast meat
d. the color of dried or condensed milk
e. all of the above
14. _____ An estimated 1600 people get this foodborne illness each year, and about 260 die; can be found in soft cheese, unpasteurized milk, and shellfish; can cause fetal and infant death
a. e. coli
b. botulism
c. campylobacteriosis
d. listeriosis
e. salmonella
15. _____ This method of food preservation has been used since 1825; food is heated to a temperature that kills all bacteria; container is sealed to prevent new bacteria from getting to food
a. canning
b. smoking
c. freezing
d. drying
e. refrigeration
16. _____ Water moves from a high concentration to a low concentration
a. maillard reaction
b diffusion
c. osmosis
d. glycolysis
e. listeria
17. _____ CDC estimates this bacteria causes 1.35 million infections, 26,000
hospitalizations, and 420 deaths in the US each year; sources include raw eggs, raw meats, poultry, milk, and other dairy products; symptoms usually last 12-24 hours in mild cases
a. e. coli
b. botulism
c. campylobacteriosis
d. listeriosis
e. salmonella
18. _____ Evidence sh