question

Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:

answer

Biology

question

Effective packaging for food products can be made with

answer

An understanding of man-made solid materials

question

Your friend is majoring in Food Science. Which of the following statements is accurate?

answer

Their dream job is in Food Product Development.

question

Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?

answer

Food services

question

Which of the following constitutes a basis for categorizing foods?

answer

All of the above

question

What does a bomb calorimeter determine in a food sample?

answer

Its caloric content

question

Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the USDA's nutrient database.

answer

Cereal, ready to eat, all bran complete wheat flakes

question

What illustrative educational tool is intended for an easy way for consumers to remember which food groups to eat the most of and which to eat the least of?

answer

MyPlate

question

Cellulose is

answer

a polysaccharide.

question

Which of the following is not a correct match?

answer

Vitamin B1- Riboflavin

question

Which of the following statements are correct?

answer

The substrate for lactase is lactose. -All of these are correct.

question

What vitamin is formed in the body when skin is exposed to sunlight?

answer

Vitamin D

question

The level of pH above which a food is considered to be a low acid food is:

answer

4.6

question

Which of the following are considered organic acids in foods?

answer

All of the above

question

Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database.

answer

Apple juice, apples, bread, honey, flour, vegetable oil

question

What is the most common acid added to food?

answer

citric acid

question

Which fatty acid is also called 18:3?

answer

linolenic acid

question

Pectin

answer

helps for jams and jellies

question

Three fatty acids attached to a glycerol backbone is called

answer

triacylglycerol

question

Saturated fatty acids

answer

do not contain double bonds in the carbon chain

question

Which of the following are ways consumers judge food quality using their senses?

answer

All of the above

question

In the presence of acid or heat, chlorophyll is degraded to

answer

pheophytin

question

Which of the following instruments measure color?

answer

colorimeter

question

Which is not a type of taste testing?

answer

square test

question

The ingredient list on a food label must include the common name and function of any approved preservative used in the food. What is the function of powdered cellulose as indicated on the ingredient list of the pizza maker we used as an example in the lecture?

answer

to prevent caking

question

Which of the following is not a function of Agricultural Marketing Service of USDA?

answer

Establishes standards for food additives used in meat and poultry

question

Which of the following is not a major element of FSMA?

answer

Voluntary product recall

question

Nutritional Labeling and Education Act of 1990

answer

All of these statements are correct.

question

Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?

answer

All of the above.

question

Which of the following is not governed by the FDA?

answer

liquid egg products

question

Which of the following is not required to be on the new Nutrition Facts Label?

answer

vitamin c

question

What is the name of the panel shown on this food label? (crackers)

answer

principal display panel

question

Which of the following is TRUE regarding drying curves?

answer

bound water is harder to remove compared to free water

question

What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration?

answer

case hardening

question

Air drying is a method used to

answer

dehydrate foods

question

Which of the following is a disadvantage of sun drying?

answer

Usually can't get moisture content below 15%

question

A typical poultry processing plant will slaughter approximately

answer

1 million birds a week

question

The aircell size in eggs

answer

gets bigger as the egg gets older

question

When eggs undergo candling

answer

the egg is passed by a light source to check the position of the yolk and size of aircells

question

In poultry processing, feathers are removed with

answer

mechanical "fingers" made of rough, molded rubber like material

question

The process that skims boiled animal fat in water is known as

answer

rendering

question

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?

answer

Filet mignon and T-bone steak

question

Which of the following answers is associated with the quality of red meat and fish?

answer

age of the red meat or fish

question

Which of the following is a beginning stage of rigor mortis?

answer

muscle tissue becomes very tough

question

Cod liver oil comes from what animal?

answer

a fish

question

Hexadecanoic fatty acid is also known as

answer

palmitic acid

question

Fats and oils are otherwise known as

answer

triacylglycerols

question

Which of the following lipids comes from a plant source?

answer

palm & palm kernel oil

question

Which of the following is not a manifestation of excessive moisture?

answer

Reduced mold growth

question

Which of the following statements about chill injury is incorrect?

answer

Bananas can tolerate lower temperatures than avocados.

question

Which of the following preservation methods will not inactivate enzymes?

answer

irradiation

question

Irradiation is approved for use with

answer

spices, seeds, lettuce, potatoes, meat.

question

Contamination of organisms that cause foodborne illness is uncommon in

answer

commercially processed foods

question

What organism was the number one cause of bacterial foodborne illness in the United States in 2012

answer

salmonella

question

Which of the following are potential hazards in foods?

answer

All of the above

question

Lactic acid is one of the main products of

answer

bacterial fermentation

question

What is the energy cost per food dollar as of 2013?

answer

5.2

question

How many calories or kcals does a gram of carbohydrate have?

answer

4

question

Which of the following are classifications of carbohydrates?

answer

all of the above

question

Which of the following rheological methods measures the time for a liquid to flow down an inclined plane?

answer

Bostwick consistometer

question

Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?

answer

cheddar cheese

question

In poultry, dark meat contains

answer

more fat compared to white meat

question

Fats are

answer

crystalline in nature

question

Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology?

answer

Increase in % disposable income spent on food

question

What is the average number of items carried in a supermarket today?

answer

More than 30,000

question

Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?

answer

food services

question

Which of the following is not true for almond milk?

answer

It is higher in protein than milk, yogurt or cheese

question

In what solvent are lipids soluble?

answer

chloroform

question

What is another name for Vitamin B2?

answer

Riboflavin

question

Which of the following are plant proteins not an excellent source for?

answer

vitamin b12

question

Which of the following are factors effecting bioavailability?

answer

all of the above

question

On the food ingredient label

answer

the most predominant ingredient is listed first.

question

The concept that involves a scale from 0 to 1 and affects microbial growth is known as

answer

relative humidity

question

Which of the following are considered functional groups in foods?

answer

all of the above

question

Which of the following is similar to cellulose because it is insoluble dietary fiber?

answer

all of the above

question

Hydrogenating vegetable oils

answer

forms trans- fatty acids

question

Which of the following is an antioxidant used in food products?

answer

BHA

question

What is the name for the study of flow and deformation characteristics of (food) materials?

answer

rheology

question

Which of the following colors are associated with carotenoid pigments?

answer

all of the above

question

Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States

answer

it is rarely diagnosed because symptoms disappear within 24 hours and are not reported

question

Which of the following is a parasitic hazard in raw pork?

answer

Trichinella

question

Which microorganism is otherwise known as STEC?

answer

E. coli

question

From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to 30 years after infection?

answer

pork

question

Infant botulism might be obtained by the consumption of

answer

honey

question

What organism was the number one cause of bacterial foodborne illness in the United States in 2012?

answer

salmonella

question

Which of the following is not a result of light exposure of food?

answer

redued tenderness and juiciness of meat

question

Why would one sometimes see rice salt shakers?

answer

Rice helps salt flow freely by binding excessive moisture.

question

Which of the following is a source of microbial contamination of foods?

answer

all of these

question

Which of the following does not act like a photosensitizer?

answer

casein

question

Which of the following symptoms may indicate chill injury?

answer

all of these

question

Which of the following statements is not correct?

answer

FDA sets a zero tolerance for insects and insect parts.

question

Heat applied to make scrambled eggs

answer

denatures proteins

question

Which of the following can be used to control microbial growth in foods?

answer

all of these

question

Ionizing radiation approved for use on foods are

answer

gamma and xrays

question

refrigeration

answer

inhibits microbial growth

question

How do microwave ovens heat food?

answer

by heating water molecules through intermolecular friction.

question

Which of the following preservation methods will not inactivate enzymes?

answer

irradiation

question

Plasmolysis is...

answer

all of these

question

Which of the following help rice grains absorb fairly large levels of moisture in a salt shaker?

answer

The starchy matrix inside the grains which allow swelling.

question

Which of the following is required by the Good Manufacturing Practices?

answer

all of the above

question

Fermentation and pickling of vegetables are examples of

answer

controlled spoilage

question

Which is a good way to keep guacamole from turning brown?

answer

keeping in a well sealed container

question

Muscle composition of red meat contains

answer

all essential amino acids

question

Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat?

answer

all of the above

question

The cooking of red meat before rigor mortis sets in results in

answer

extra tender meat

question

The more marbling in red meat is equivalent to

answer

increased tenderness of the cut

question

Butter contains approximately

answer

80%

question

Lipids designated as oils are most likely _______, at room temperature.

answer

liquid

question

Which is FALSE regarding coffee production?

answer

Coffee grows best at sea level.

question

What is malt?

answer

Germinated barley (or other grain) in which starch breaking enzymes are activated.

question

In beer production, roasted barley is also known as

answer

barley malt

question

What are adjuncts in beer making?

answer

Cereals like corn and rice added used to cut down cost and add flavor

question

Which of the following are types of water available in the United States as beverages?

answer

All of the above

question

The process in beer production that produces carbon dioxide and ethanol is known as

answer

fermentation

question

Which is NOT true about tea?

answer

Yeast is added to start fermentation in oolong or black tea processing.

question

Wine is made by adding yeast to fruit juice in

answer

an anerobic environment

question

Carbonated beverages are infused with

answer

carbon dioxide gas

question

Which is a juice box made of?

answer

paper, aluminum foil and plastic

question

What is an acceptable way of standardizing 100% Orange Juice?

answer

Adding essence obtained from orange peels back into orange juice

question

Which of the following minerals is not a primary concern for brewers?

answer

magnesium

question

The Color Additives Amendment

answer

required the manufacturers to establish the safety of color additives in foods, drugs, cosmetics and certain medical devices.

question

What is the name of the panel shown on this food label?

answer

information panel

question

Regulations written by FDA are published in _____________, under Title ______.

answer

Code of Federal Regulations, 21

question

Which of the following agencies has the authority to inspect fishing vessels?

answer

NMFS or NOAA Fisheries

question

Which of the following is NOT used to transport liquid food during food processing?

answer

homogenizer

question

Which of the following is NOT an example of separation in food processing?

answer

gelation

question

Homogenization is an example of

answer

separation

question

In thermal processing, it is a good practice to have an F-value of

answer

not 2

question

The process applied to fruits and vegetables to inactivate natural food enzymes is known as

answer

blanching

question

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature?

answer

UHT paturization

question

What microorganism is considered the most heat resisitant pathogen found in food?

answer

salmonella

question

Which of the following is desirable in frozen foods?

answer

fast freezing

question

refrigeration is considered

answer

a mild form of food preservation

question

During what decade was cold preservation commercialized in the United States?

answer

1920s

question

How are blueberries typically frozen?

answer

fluidized bed freezing

question

Among the ones listed below, which type of freezer provide the fastest heat transfer?

answer

Still air room freezer

question

Which of the following is a factor associated with the drying rate of food?

answer

level of oxidation

question

Which of the following is considered a quality downgrade in raw poultry?

answer

broken bones

question

Which government agency oversees the harvesting of poultry?

answer

US Dept. of Agriculture

FOS3042 Cumulative Final – Flashcards

Unlock all answers in this set

Haven't found what you were looking for?

Search for samples, answers to your questions and flashcards