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1 Hospitality and Tourism
Food Science
Multiple Choice Science Assessment Questions
All science problems address TEKS 130.230. Food Science.
Food Science. (2) The student uses scientific methods and equipment during
laboratory and field investigations. The student is expected to:
(F) collect and organize qualitative and quantitative data and make
measurements with accuracy and precision using tools and equipment
Chemistry. (2) Scientific processes. The student uses scientific methods to solve
investigative questions. The student is expected to:
(E) plan and implement investigative procedures, including asking
questions, formulating testable hypotheses, and selecting equipment and
technology, including graphing calculators, computers and probes,
sufficient scientific glassware such as beakers, Erlenmeyer flasks,
pipettes, graduated cylinders, volumetric flasks, safety goggles, and
burettes, electronic balances, and an adequate supply of consumable
chemicals
(F) collect data and make measurements with accuracy and precision
IPC. (2) Scientific processes. The student uses scientific methods during
laboratory and field investigations. The student is expected to:
(C) collect data and make measurements with precision
Physics. (2) Scientific processes. The student uses a systematic approach to
answer scientific laboratory and field investigative questions. The student is
expected to:
(E) design and implement investigative procedures, including making
observations, asking well-defined questions, formulating testable
hypotheses, identifying variables, selecting appropriate equipment and
technology, and evaluating numerical answers for reasonableness
Copyright © Texas Education Agency, 2013. All rights reserved.
Food Science Assessment Questions
2 Assessment Questions
1. The volume of a solution required to react with hydrochloric acid is 14.5 mL. This
amount could be measured most precisely if it were dispensed from
a. 50 ml burette
b. 100 ml graduated cylinder
c. 50 ml beaker
d. 100 ml beaker
2. The volume of a base required to neutralize an acid is 8.5 mL. This amount
could be measured most precisely if it were dispensed from
a. 100 ml graduated cylinder
b. 250 ml beaker
c. 10 ml beaker
d. 10 ml burette
Food Science. (12) The student understands the physiology of digestion. The
student is expected to:
(A) define mechanical and chemical digestive processes
(B) explain the difference between mechanical and chemical digestive
processes
(C) explain absorption as part of the digestive process
Biology. (10) Science concepts. The student knows that biological systems are
composed of multiple levels. The student is expected to:
(A) describe the interactions that occur among systems that perform the
functions of regulation, nutrient absorption, reproduction, and defense
from injury or illness in animals
(B) describe the interactions that occur among systems that perform the
functions of transport, reproduction, and response in plants
(C) analyze the levels of organization in biological systems and relate the
levels to each other and to the whole system
3.
Which organ in the digestive system produces the enzyme pepsin that begins
the breakdown of protein?
a. Salivary glands
b. Liver
c. Large intestine
d. Stomach
Food Science Assessment Questions
3 4. Which organ produces bicarbonate to help counteract the hydrochloric acid
coming from the stomach?
a. Stomach
b. Liver
c. Pancreas
d. Esophagus
5. Which organ in the digestive track produces bile, which aids in the digestion of
fat?
a. Stomach
b. Liver
c. Pancreas
d. Small intestine
6. Which organ in the digestive system is primarily responsible for the absorption of
water?
a. Stomach
b. Esophagus
c. Small intestine
d. Large intestine
7. Constipation primarily affects which organ in the digestive system?
a. Stomach
b. Esophagus
c. Small intestine
d. Large intestine
8. Which statement is not true regarding constipation?
a. Drinking plenty of water can help prevent constipation
b. Eating lots of fiber can help alleviate or prevent constipation
c. Physical activity can help prevent constipation
d. Regular use of laxatives can prevent constipation
9. Bile crystallizing causes gallstones. In severe cases, it can slow down digestion,
cause blockage, and severe pain. Which organ would be directly affected by the
condition?
a. Gall bladder
b. Small intestine
c. Liver
d. Stomach
Food Science Assessment Questions
4 Food Science. (12) The student understands the physiology of digestion. The
student is expected to:
(A) define mechanical and chemical digestive processes
(B) explain the difference between mechanical and chemical digestive
processes
(C) explain absorption as part of the digestive process.
Biology. (9) Science concepts. The student knows the significance of various
molecules involved in metabolic processes and energy conversions that occur in
living organisms. The student is expected to:
(A) compare the structures and functions of different types of
biomolecules, including carbohydrates, lipids, proteins, and nucleic acids
10. The cell membrane is composed primarily of which nutrient?
a. Carbohydrates
b. Lipids
c. Proteins
d. Minerals
Food Science Assessment Questions
Answer Key
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
A
D
D
C
B
D
D
D
A
B
5