Science in Hospitality and Tourism Online Course

  • Science in Hospitality and Tourism Online Course Introduction

  • Quiz

    Science in Hospitality and Tourism Online Course


    1. Salt is stirred into a boiling pot of spaghetti. This is an example of a _________________ change.

    2. Melting butter changes butter from a solid state to a liquid state. This is an example of a _________________ change.

    3. Hard-boiled eggs are a favorite at my house. The change the egg undergoes is classified as ____________________.

    4. The changes that occur in order to make a smoothie using a blender are considered ____________________ changes.

    5. Which of the following is NOT a chemical change?

    6. Which of the following is NOT a physical change?

    7. The Smith family will be traveling to the Alaskan Tundra for spring break. Which of the following plants are they likely to find?

    8. The _____________________ is the ecosystem with the least amount of inhabiting plants and animals.

    9. Which of the following is NOT a negative impact of tourism on the local environment?

    10. Which ecosystem is likely to be present if the regional climate is typically hot and dry?

    11. Which of the following is NOT likely an adaptation of organisms during the winter months of the tundra?

    12. Sustainable ecotourism includes all of the following EXCEPT _____________________.

    13. Deer are producers because they feed on grasses.

    14. Deer are consumers because they feed on grasses.

    15. Which of the following would negatively impact an aquatic food web?

    16. Grasses are the only ___________________ illustrated in the food web.

    17. If the grasshopper population suddenly vanished, the ______________ would become the snake’s only source of energy.

    18. The rabbit is a ___________________ consumer in this food web.

    19. Producers are also known as _____________________.

    20. Which of the following is a renewable source of energy?

    21. Fossil fuels include coal, oil, and ___________________________________.

    22. Nuclear energy is created by the fission of ______________________ atoms.

    23. Wood chips are an example of _______________________ energy.

    24. Currently most of our energy comes from ______________________ sources of energy.

    25. Sustainable properties would NOT implement which of the following practices?

    26. Anabel just ate a large meal and says that her stomach is full. What is her stomach doing, aside from storing the food?

    27. Mr. Johnson cannot eat spicy foods because he gets heartburn. The heartburn is caused by the hydrochloric acid that helps break down the food in which organ during digestion?

    28. Mrs. Kyrish has Celiac disease and cannot eat gluten because it will damage her small intestine which is responsible for:

    29. Lisa works as a meal planner in the local hospital’s cafeteria. As such, she must take into account the various dietary needs of the patients. Mr. Hudson is suffering from constipation and needs extra water in his diet to help soften his stools. It is important for Lisa to know about the large intestine because it is responsible for:

    30. Liana recalls that some organs, not part of the digestive tract, aid in digestion and are called accessory organs. Which of these are accessory organs?

    31. Lisa is working on her meal planning for the hospital cafeteria. Which of the following includes a list of special dietary needs she needs to know?

    32. Rosie’s small intestines are very long and have many tiny ridges that help increase her ability to absorb nutrients, so she has the energy to prep all her foods at the restaurant. What is this large area for absorption called?

    33. Calvin’s large intestines have billions of tiny microorganisms that help break down any remaining food during the digestion process. A diet containing yogurt helps to maintain a healthy balance of these microorganisms. What are they called?

    34. Jessica eats a granola bar (full of carbohydrates) before her track meet because these are a source of:

    35. A scientist headed to Antarctica decides to eat a lot of lipids and gain weight. Lipids work as:

    36. Lisa’s body uses proteins for:

    37. Foods like meat, eggs and dairy are rich in these and are important so your body can build proteins. These nutrients are called the building blocks of proteins. What are they?

    38. A client at a restaurant says they are on the Atkins Diet which means they are not eating carbohydrates. Which foods should they avoid?

    39. Biomolecules are necessary for the body to function correctly and they are found in the foods we eat. What is the simplest definition of a biomolecule?

    40. A caterer is trying to plan for a banquet at an Atkins Diet convention and is asked by the client to include mainly foods high in protein. What foods should he include?

    41. Anabel is planning a menu for the local gymnastics team’s award ceremony at the hotel where she works. She has been asked to provide food low in lipids/fats. What should she avoid?

    42. Jonah is learning how to prevent the spread of pathogens in his culinary class. What is a pathogen?

    43. Jessica recalls that one type of pathogen is not considered a living organism. Which one is it?

    44. Viruses can survive cold temperatures, so freezing or refrigerating foods is not enough to prevent their spread. What else can Chef Jason do to prevent spreading a viral infection?

    45. These microorganisms include both beneficial and pathogenic types. Michael may need to supplement his diet to increase these beneficial microorganisms in his gut.

    46. Some common fungal infections that can be prevented by proper sanitary practices include:

    47. Some common bacterial illnesses that can be spread from unsanitary food workers include:

    48. Some common foodborne illnesses caused by viruses include:

    49. The best way to prevent the spread of bacteria in foods is to keep it out of this temperature range: between 41 degrees and 135 degrees Fahrenheit. What is a term used to describe this temperature range?

    50. Fungi can be found in the kitchen as either a beneficial or harmful organism. Which of the following lists include different types of fungi a food worker should know?

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