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level: Level 1

Questions and Answers List

level questions: Level 1

Question	Answer
C. 2.6 million BCE - 10,000 BCE	Paleolithic period
Pre-historic cultural stage of human development Rudimentary stone tools	What is important about the Paleolithic period?
10,000 BCE - 4500&2000 BCE	Neolithic period
Stone tools shaped by polishing/grinding Dependence on domesticated plants/animals	What is important about the Neolithic period
Syria Turkey Egypt Jordan Iraq	Fertile Crescent
Grains like wheat and barley flourished here and flowered quickly due to the nourishment from the soil and proximity to water sources	What is important about the Fertile Crescent?
Process of diverting water to supply water to crops	Irrigation
Sumer and Egypt around 3100 BCE	Where was the 1st irrigation system recorded?
Brewing beer Fishing Religious monuments	3 reasons for the shift in nomadic living (hunter gatherers) to settlements/villages
Physical migration of people from one place to another	Demic diffusion
Spread of ideas & information between people	Cultural diffusion
Uruk, Sumer (4000 BCE - 634 CE)	What was the first major city?
Wolves Goats Sheep Pigs Cows	What were some of the first domesticated animals?
Peasants produce foods while lords control it	What is the manor system?
Europe India China Japan	Where was feudalism prominent?
Geographic areas where there is little or limited access to healthy and affordable foods (fruits/veggies)	What is a food desert?
2.3 million	About how many Americans do food deserts affect?
Roasting over open fire Pit boiling	Earliest cooking methods
Drying Salting Brining	Name 3 early preservation methods
Various chemical substances added to foods to produce specific desirable effects	Food additives
Restores nutrients lost/degraded during production, fortifies/enriches foods Ex. Iodine in salt	Nutritional additives
Added to foods in order to Aid in processing or maintain desired consistency of product	Processing agents
Antioxidant: compounds that delay or prevent deterioration of foods by oxidative mechanisms Antimicrobial: agents inhibit the growth of spoilage and pathogenic microorganisms in food	Preservatives
Color additive Flavorings Sweeteners	Sensory agents
French chef/confectioner who discovered effective canning method in 1806. Paid by French govt in 1810 to share Used GLASS CONTAINERS	Nicholas Appert
English businessman who improved Apperts idea with TIN CANS Patented tin canning (No 3372) granted on aug 25, 1810 by King George III of England	Peter Durand
Two British engineers who bought Durands patent in 1812 Began mass producing canned food	Who are Bryan Donkin and John Hall?
Helped the cans heat up more when added to water which made the process faster	How did Calcium Chloride help preserve canned goods?
Application of heat to food in order to prevent, reduce and destroy disease producing and decay causing microorganisms	Pasteurization
French scientist who discovered pasteurization	Louis Pasteur
About 1/4 - 1/3	How much food produced is wasted world wide?
Over planting crops to guarantee supply Over preparation Over stocked displays in stores	Name 3 causes of food waste
Wholesome food that could be fed to the hungry is thrown away Land, water, labor and energy are wasted Creation of methane	3 implications of food waste
Process of choosing organisms with the most desired traits and mating/breeding with the intention of spreading traits through offspring	Artificial selection (selective breeding)
7800 BCE in southwest Asia (domestic wheat)	Where was artificial selection first seen?
Established artificial selection as practice during the British Agricultural Revolution in the 18th century	Robert Bakewell
Coined selective breeding by using it twice in the first edition of his work ‘On the Origin of Species’ (1859	Charles Darwin
American agronomist and humanitarian who led initiatives world wide that contributed to extensive increases in agricultural production	Norman Borlaug
A plant or animal that has been created or modified by genetic engineering	GMO
The process of using modern biotechnological methods to directly manipulate an organisms genome	Genetic engineering
Higher crop yield per acre Greater resistance to insect damage Immunity to plant diseases	Benefits of GE plants
Crops the farmer and their family needs to survive	Subsistence crops
Crops grown to be sold for a profit	Cash crops
Ag practice in which more than one species is grown at a time in the same place in the imitation of the natural diversity of ecosystems	Poly culture
Ag practice of producing or growing a single crop or plant or livestock species	Monoculture
The practice of growing a single crop year after year on the same land (corn, soybeans, wheat)	Monocropping
Increases biodiversity Reduces likelihood of diseases Natural pest control Weed management Erosion control Safeguards food supply	Pros of poly culture
Can be expensive Potentially lower yields Requires more labor	Cons of poly culture
Profitable Reduces the amount of land being used High yields	Pros of monoculture
Depletes the soil and provides a plentiful diet for parasites Requires large amounts of chemical fertilizer and pesticides Eliminates bio diversity	Cons of monoculture
Corn, beans and squash in Latin America	The three sisters