Home Page Science Chemistry Food Chemistry FOS3042 Final copy - Flashcards

FOS3042 Final copy – Flashcards

Thomas Owen

7 July 2022

question

How does Food Technology differ from Food Science?

answer

Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

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

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 statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1?

answer

Inspecting beef carcasses in the Maryland Abattoir

question

What is another name for Vitamin B2?

answer

Riboflavin

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

Which of the following categories from the food manufacturing industry is not represented in MyPlate?

answer

Sugar and confectionery products

question

Which of the following constitutes a basis for categorizing foods? -Nutrient content -Common raw material or processing method -Food-borne illnesses they may be implicated in -All of the above

answer

All of the above

question

Which of the following are factors effecting bioavailability? -digestibility -absorbability -binding to indigestible material -All of the above

answer

All of the above

question

Mediterranean Diet is known to be low in monounsaturated fat. low in dietary fiber. high in saturated fat. high in monounsaturated fat.

answer

high in monounsaturated fat.

question

Which of the following pairs is a correct match for kind of fat and typical good source of fat? Saturated fats- Meat and dairy Monounsaturated fats- Corn, sunflower, fish Polyunsaturated fats- Avocado, peanuts, olives All of these are correct.

answer

Saturated fats- Meat and dairy

question

How many calories or kcals does a gram of carbohydrate have? 2 4 7 9

answer

question

What is the most common acid added to food? citric acid malic acid tartaric acid proprionic acid

answer

citric acid

question

Water Activity (Aw) is defined as humidity the ratio of substance vapor pressure / vapor pressure of pure water free water All of the above

answer

the ratio of substance vapor pressure / vapor pressure of pure water

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. -Apple juice, honey, apples, bread, flour, vegetable oil -Apples, apple juice, bread, honey, vegetable oil, flour -Apple juice, apples, bread, honey, flour, vegetable oil -Apples, apple juice, bread, honey, flour, vegetable oil

answer

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

question

Which of the following are considered organic acids in foods? Malic acid Lactic acid Fumaric acid All of the above

answer

All of the above

question

Starch is not very sweet can be modified for differing types of thickness thickens liquids to form gravies, pastes, and gels All of the above

answer

All of the above

question

Which fatty acid is also called 18:2? oleic acid linoleic acid linolenic acid stearic acid

answer

linoleic acid

question

Which of the following is similar to cellulose because it is insoluble dietary fiber? inulin hemicellulose oligosaccharides All of the above

answer

hemicellulose

question

Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above

answer

All of the above

question

In the presence of acid or heat, chlorophyll is degraded to Metchlorophyll Oxychlorophyll Pheophytin Chlorophytin

answer

Pheophytin

question

Which of the following are ways consumers judge food quality using their senses? appearance taste texture All of the above

answer

All of the above

question

Which is not a type of taste testing? Duo-trio test Ranking Hedonic test Square test

answer

Square test

question

Myoglobin is commonly found in red meat fish tomato fruit blueberries

answer

red meat

question

Which of the following is a correct match of a field of study and its benefit to the food scientists? Toxicology-Rapid identification of pathogens Materials Science-New food products that are well liked by the consumers Genomics-Spray dryers Biotechnology-Enzymes for cheese manufacturing

answer

Biotechnology-Enzymes for cheese manufacturing

question

What does IFT stand for? International Food Task Institute of Food Technologists Impactful Food Teaching Incredible Foodie Talk

answer

Institute of Food Technologists

question

In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013? Canada Chile China U.S.A

answer

U.S.A

question

Your friend is majoring in Food Science. Which of the following statements is accurate? Their studies examine the influence of food on consumer health. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling. Their dream job is in Food Product Development. All of the above.

answer

Their dream job is in Food Product Development.

question

Which of the following is NOT a method used for proximate analysis of food composition? Drying to measure moisture content Kjeldahl digestion for protein content Tasting for sweetness as an indication of carbohydrate content Organic solvent extraction for fat content

answer

Tasting for sweetness as an indication of carbohydrate content

question

Which of the following statements about vegetables is not correct? Dark green vegetables are high in potassium. Red pepper, kale, cauliflower and broccoli are high in Vitamin C. Green peas and corn are high in starch. Avocados are high in sugar.

answer

Avocados are high in sugar.

question

Which of the following is not true for almond milk? It is lactose-free. It is made with water, ground almonds and added nutrients like Calcium. It is higher in protein than milk, yogurt or cheese It is vegetarian.

answer

It is higher in protein than milk, yogurt or cheese

question

Which fruit contains the most amount of potassium per 100 g? Banana Apple Kiwi Blueberry

answer

Banana

question

On the food ingredient label the most predominant ingredient is listed first. the ingredients are listed in alphabetical order. the least predominant ingredient is listed first. the order of ingredients does not follow any rule.

answer

the most predominant ingredient is listed first.

question

What is table salt commonly supplemented with? Iron Potassium Magnesium Iodine

answer

Iodine

question

Which of the following statements are correct? Enzymes catalyze many metabolic reactions without changing themselves. Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose. The substrate for lactase is lactose. All of these are correct.

answer

All of these are correct.

question

Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above

answer

All of the above

question

Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above

answer

All of the above

question

Which of the following sugars is typically called "table sugar"? glucose fructose sucrose lactose

answer

sucrose

question

Which of the following rheological methods measures the time for a liquid to flow down an inclined plane? mechanical flowmeter Ostwald viscometer Brookfield viscometer Bostwick consistometer

answer

Bostwick consistometer

question

What is the name for the study of flow and deformation characteristics of (food) materials? Deformatics Rheology Flowology None of these

answer

Rheology

question

Which of the following shows the two main bodies governing the food supply in the United States? EPA and FDA FDA and FDACS FDA and USDA FDA and IFT

answer

FDA and USDA

question

Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________. EPA FDA USDA None of these

answer

USDA

question

What is the name of the panel shown on this food label? [image of box with the name and picture in the front] Information Panel Principal Display Panel Principle Data Panel Front Information Panel

answer

Principal Display Panel

question

Which of the following grades indicates highest quality in beef? Commercial Grade Prime Choice Select

answer

Prime

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? To promote color retention To prevent caking To substitute gluten To inhibit mold growth

answer

To prevent caking

question

The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code? FDACS USDA FDA TTB

answer

FDA

question

Which agency sets tolerances on pesticide residues in foods? EPA FDA USDA None of the above

answer

EPA

question

Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False?

answer

True

question

Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above

answer

All of the above

question

Moving food through pipes is an example of Mass transfer Agglomeration Conduction Fluid flow

answer

Fluid flow

question

In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum Z-value High Temperature, Short Time Pasteurization Correct! 12-D Ultra High Temperature Pasteurization

answer

12-D

question

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature? Correct! UHT Pasteurization HTST Pasteurization Irradiation High Pressure Processing

answer

UHT Pasteurization

question

During what decade was cold preservation commercialized in the United States? 1900's 1910's Correct! 1920's 1930's

answer

1920's

question

Enzyme activity in foods that undergo freezing conditions is accelerated Correct! slows down remains the same converts the enzymes to water

answer

slows down

question

What is the name of the method used to freeze liquid or semi-liquid foods? Fluidized bed freezing Air blast freezing Correct! Scraped surface freezing Immersion freezing

answer

Scraped surface freezing

question

How are blueberries typically frozen? Immersion freezing Correct! Fluidized bed freezing Scraped surface freezing Any of these methods will do.

answer

Fluidized bed freezing

question

Which of the following is a disadvantage of sun drying? Very expensive Correct! Usually can't get moisture content below 15% Sun drying will not dry meat Sun drying is not natural

answer

Usually can't get moisture content below 15%

question

Which of the following is TRUE regarding drying curves? foods dries from the inside to the outside free water is harder to remove compared to bound water Correct! bound water is harder to remove compared to free water foods lose water at a constant rate

answer

bound water is harder to remove compared to free water

question

Spray drying converts solid foods to semi-solid foods Correct! atomizes liquids into small solid particles increases moisture content is similar to fluidized bed drying

answer

atomizes liquids into small solid particles

question

Air drying is a method used to Correct! dehydrate foods refrigerate foods freeze foods keep food from undergoing syneresis

answer

dehydrate foods

question

Which of the following is considered a quality downgrade in raw poultry? inadequate size of legs compared to thighs yellow color of skin Correct! broken bones major differences in wing size between the previous day of production

answer

broken bones

question

What is best quality grade given to eggs? Correct! Grade AA Grade A Grade B Choice

answer

Grade AA

question

In poultry, dark meat contains Correct! more fat compared to white meat less flavor compared to white meat less juiciness compared to white meat better texture compared to white meat

answer

more fat compared to white meat

question

A typical poultry processing plant will slaughter approximately 1000 birds a week Correct! 1 million birds a week 10,000 birds a week 100,000 birds a week

answer

1 million birds a week

question

The Food Safety and Inspection Service is under which government agency? Centers for Disease Control Food and Drug Administration United States Department of Agriculture Environmental Protection Agency

answer

United States Department of Agriculture

question

Which of the following is not one of the 9 certified colors approved for food use? Blue No. 1 Yellow No. 5 Colorant derived from beets Red No. 40

answer

Colorant derived from beets

question

Which processing method is classified as an additive according to the Food Additives Amendment? Pasteurization Dehydration Radiation Irradiation

answer

Irradiation

question

What drives heat transfer? Pressure gradient Concentration gradient Temperature gradient None of the above

answer

Temperature gradient

question

Homogenization is an example of Size reduction Aggregation Separation None of the above

answer

Size reduction

question

Which of the following is NOT used to transport liquid food during food processing? Centrifugal pump Gravity Positive displacement pump Homogenizer

answer

Homogenizer

question

What microorganism is considered the most heat resisitant pathogen found in food? Salmonella E. coli Bacillus cereus Clostridium botulinum

answer

Clostridium botulinum

question

In thermal processing, it is a good practice to have an F-value of 2.0 3.0 or above 1.5 1.0 or below

answer

3.0 or above

question

Which of the following are considered cryogenic freezing methods? liquid nitrogen liquid water gaseous nitrogen gaseous carbon dioxide

answer

liquid nitrogen

question

Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion seed inflation chill injury spontaneous peel removal

answer

chill injury

question

The acronym "IQF" stand for Incomplete Quality Factor Individually Quick Frozen Individual Quality Freezing Incomplete Quantitative Freezing

answer

Individually Quick Frozen

question

Which of the following statements is TRUE about frozen foods? Food freezes at 0C (32F). Food freezes from the outside in. Once frozen, food can be transported and stored under refrigeration without thawing. Frozen foods are available to consumers throughout the world.

answer

Food freezes from the outside in.

question

Which of the following is a factor associated with the drying rate of food? pH air velocity color level of oxidation

answer

air velocity

question

Which of the following are reasons to concentrate foods? reduces the weight and volume of the food increases weight and volume of the food provides no increase in the concentration of solutes rapidly cools the food to below 0 degrees C

answer

reduces the weight and volume of the food

question

Why is it better for tougher cuts of meat to be cooked slowly at low temperatures? Shrinking of muscle fibers is lessened at lower temperatures. Connective tissues take time to break down with heat Correct! Both of these explain why low and slow cooking helps None of these.

answer

Both of these explain why low and slow cooking helps

question

How does marbling make meat more tender? By decreasing the shrinking of muscle fibers By providing lubrication By breaking down proteins Correct! Both by decreasing the shrinking of muscle fibers and by providing lubrication

answer

Both by decreasing the shrinking of muscle fibers and by providing lubrication

question

The cooking of red meat before rigor mortis sets in results in Correct! extra tender meat the most common method of production the catalysis of rigor mortis no quality effects, whatsoever

answer

extra tender meat

question

Muscle composition of red meat contains only sulfur containing amino acids Correct! all essential amino acids no amino acids only branched chain amino acids

answer

all essential amino acids

question

Hexadecanoic fatty acid is also known as myristic acid Correct! palmitic acid docosahexaenoic acid eicosapentaenoic acid

answer

palmitic acid

question

Which of the following lipids comes from a plant source? Correct! palm & palm kernel oil tallow lard marbeled fat

answer

palm & palm kernel oil

question

Which of the following is associated with the palatability of ice cream? protein content Correct! fat content sugar content sweetener content

answer

fat content

question

Food companies can legally add water to meat and fish using ginger extract Correct! phosphates activated charcoal potassium hydroxide

answer

phosphates

question

Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation? pitching sparging Correct! mashing malting

answer

mashing

question

Which of the following statements about Black Tea Processing is FALSE? Withering softens the leaves, dries them slightly Color and flavor develop during fermentation Rolling releases the enzymes that ferment the tea Correct! Yeasts are added for fermentation of tea leaves

answer

Yeasts are added for fermentation of tea leaves

question

Which is FALSE regarding coffee production? Pulping removes the bean from the cherry Fermented beans are dried in sun or hot air Correct! Coffee grows best at sea level. Beans are roasted after fermentation

answer

Coffee grows best at sea level.

question

Soft drinks are made up mostly of sugar flavor foam Correct! water

answer

water

question

In beer production, roasted barley is also known as Correct! barley malt barley soup malted milkshake baked barley

answer

barley malt

question

Which is a juice box made of? Paper Paper and plastic Correct! Paper, aluminum foil and plastic Glass and plastic

answer

Paper, aluminum foil and plastic

question

Which of the following minerals is not a primary concern for brewers? Correct Answer Phosphorus Zinc Magnesium Copper

answer

Phosphorus

question

What causes variability in the taste of orange juice? Amount of sunshine, rain during the growing season Differences in sugar, acid and flavor compounds in oranges Whether the juice comes from early or late fruit in the growing season Correct! All of the above

answer

All of the above

question

Regarding the optimal quality of fish fillets, it is important to wait until rigor mortis has concluded before freezing freeze at the beginning stages of rigor mortis remove the fish muscle before rigor mortis sets in and store at room temperature filet and freeze during rigor mortis

answer

wait until rigor mortis has concluded before freezing

question

Which of the following answers is associated with the quality of red meat and fish? age of the red meat or fish preservative content natural preservative content analysis of glossy visual factors

answer

age of the red meat or fish

question

If an animal is stressed before harvest, which of the following will occur? fast rigor mortis slow rigor mortis no rigor mortis occurs chemical reactions in the muscle tissue will not occur

answer

fast rigor mortis

question

Lipids designated as oils are most likely _______, at room temperature. water plasma solid liquid

answer

liquid

question

Butter contains approximately 100% fat 80% fat 90% fat 70%

answer

80% fat

question

Fats are equivalent to moisture content in foods crystalline in nature non-crystalline at any temperature the least efficient source of energy for human energy storage

answer

crystalline in nature

question

Cod liver oil comes from what animal? a pig a cow a fish a chicken

answer

a fish

question

Fats and oils are otherwise known as brominated vegetable oil glycerol ester of wood rosin triamines triacylglycerols

answer

triacylglycerols

question

What are adjuncts in beer making? Cereals like corn and rice added used to cut down cost and add flavor Mixture of broken down starch and solubilized protein in wort Hops None of these

answer

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

question

Wine is made by adding yeast to fruit juice in an anerobic environment an aerobic environment the mashing process the malting process

answer

an anerobic environment

question

Which of the following ingredients does not lower the pH of a carbonated beverage? Carbon dioxide Citric acid Phosphoric acid Flavors

answer

Flavors

question

Carbonated beverages are infused with nitrogen gas carbon dioxide gas oxygen gas xenon gas

answer

carbon dioxide gas

question

What is malt? Germinated barley (or other grain) in which starch breaking enzymes are activated. Liquid fraction in beer processing which is very high in fermentable sugars. The dried fruit of the Humulus lupulus plant. An ingredient in beer processing added to provide flavor and bitterness to the final product.

answer

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

question

Which of the following statements about the Swiss Water Process is FALSE? Extracts caffeine from green coffee beans Carbon filter traps flavor molecules so that flavor of coffee beans is preserved Caffeine is removed from the beans by osmosis Takes several hours

answer

Carbon filter traps flavor molecules so that flavor of coffee beans is preserved

question

Which of the following are types of water available in the United States as beverages? Mineral water Sparking water Purified water All of the above

answer

All of the above

question

How is juice that comes in a single serve juice box treated to ensure safety? It is sterilized and then filled into the box in an aseptic environment. It is pasteurized and then filled into a sterilized box in an aseptic environment. It is frozen into bricks and wrapped in the box before pasteurization. It is pasteurized after filling.

answer

It is pasteurized and then filled into a sterilized box in an aseptic environment.

question

What causes temporary hardness in water? Calcium and magnesium salts which precipitates upon shaking Calcium and magnesium salts which can be removed by boiling Copper from the pipes that carry the water Copper which can be removed by boiling

answer

Calcium and magnesium salts which can be removed by boiling

question

Which of the following is not a result of light exposure of food? Off-flavor formation in milk Discoloration of cured meat Correct! Reduced tenderness and juiciness in meat Destruction of vitamins

answer

Reduced tenderness and juiciness in meat

question

Which is incorrect about enzymes in foods? They accelerate chemical reactions. They are not used up in reactions they accelerate. They may cause food deterioration. Correct! They taste sour.

answer

They taste sour.

question

Which of the following is not added to foods with the purpose of controlling microbial growth? Nitrites Correct! Glycerin Phosphates Sorbic acid

answer

Glycerin

question

Irradiation is approved for use with any food in which microbial growth needs to be controlled. Correct! spices, seeds, lettuce, potatoes, meat. milk, juice, pizza, fish. pet foods.

answer

spices, seeds, lettuce, potatoes, meat.

question

What organism was the number one cause of bacterial foodborne illness in the United States in 2012? Correct! Salmonella Campylobacter E. coli Listeria

answer

Salmonella

question

Which of the following organisms is associated with the direct contact of cat feces? Felix felicis Correct! Toxoplasma gondii Cyclospora Cryptosporidium parvum

answer

Toxoplasma gondii

question

Which of the following is a parasitic hazard in raw pork? Correct! Trichinella E. coli O157:H7 Salmonella Clostridium

answer

Trichinella

question

Fermentation and pickling of vegetables are examples of uncontrolled spoilage Correct! controlled spoilage biotechnology chelation

answer

controlled spoilage

question

Contamination of organisms that cause foodborne illness is uncommon in Correct! commercially processed foods in the home in restaurants in fresh produce

answer

commercially processed foods

question

Foodborne illness is more likely to cause death in which of the following demographic? the very young the very old the immunocompromised Correct! All of the above

answer

All of the above

question

Which microorganism is otherwise known as STEC? Correct! E. coli O157:H7 Shigella Salmonella Clostridium botulinum

answer

E. coli O157:H7

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? beef chicken Correct! pork turkey

answer

pork

question

Which of the following is not a result of oxidation in foods? Rancidity in oils and fatty food Correct! Cloud loss in orange juice Destruction of vitamins, pigments, flavors Decrease in overall eating quality in fish

answer

Cloud loss in orange juice

question

Which of the following enzymes cause browning of apple slices? Protease Pectin methyl esterase Correct! Polyphenol oxidase Pectinase

answer

Polyphenol oxidase

question

Which of the following does not act like a photosensitizer? Correct! Casein Riboflavin Chlorophyll Vitamin B2

answer

Casein

question

Which of the following statements about chill injury is incorrect? Discoloration, pitting and surface decay are common symptoms. Internal browning in apples may indicate they have been stored under 36-38 degrees F. Fruit of temperate origin (apple, pomegranate) are more tolerant to chill injury than tropical fruit. Correct! Bananas can tolerate lower temperatures than avocados

answer

Bananas can tolerate lower temperatures than avocados

question

Which of the following statements is not correct? It is impossible for certain food commodities to be free from insects or insect parts. Trichinella spiralis is a parasitic nematode that may finds its way into pork products. Salmon and certain other fish shoudl be frozen if they are to be used in sushi. Correct! FDA sets a zero tolerance for insects and insect parts.

answer

FDA sets a zero tolerance for insects and insect parts.

question

Which of the following is not a manifestation of excessive moisture? Soggy chewing gum sticking to its wrapper Breakfast cereal with no crisp Caking in instant coffee Correct! Reduced mold growth

answer

Reduced mold growth

question

Refrigeration... kills all bacteria. Correct! inhibits microbial growth inactivates most enzymes. enhances pigmentation.

answer

inhibits microbial growth

question

What is controlled atmosphere storage? Storage conditions where air is filtered to remove pollutants Storage under atmospheric conditions Correct! Storage conditions where carbon dioxide level is increased and oxygen level is decreased Storage conditions optimized for aerobic organisms

answer

Storage conditions where carbon dioxide level is increased and oxygen level is decreased

question

How do microwave ovens heat food? by ionizing molecules by convection Correct! by heating water molecules through intermolecular friction. by oscillating fats and oils

answer

by heating water molecules through intermolecular friction.

question

Which of the following is the major cause of microbial death during drying? Correct! High temperature-low moisture conditions that last throughout cooling High temperature and high moisture conditions at the beginning of drying The porous structure of the final product High temperature high moisture conditions at the end of drying

answer

High temperature-low moisture conditions that last throughout cooling

question

Each of the following indicates a desirable characteristic of a chemical preservative except: Is active on a wide spectrum of spoilage and pathogenic organisms Correct Answer Enhances flavor and color of the product Is active throughout the shelf life of the food. Does not interfere with microbial activity such as leavening of bread.

answer

Enhances flavor and color of the product

question

What causes skunky beer? Skunks climbing into fermentation tanks. An oversight that goes back 6,000 years to Sumerians. Unsanitary conditions of brewing. Correct! Conversion of isohumulones from hops into thiols in the presence of sunlight.

answer

Conversion of isohumulones from hops into thiols in the presence of sunlight.

question

Which of the following is the primary reason why you should not eat raw cookie dough? It does not taste good. You would end up with fewer baked cookies. Correct! Raw eggs in the recipe may harbor Salmonella. No reason. I eat raw cookie dough all the time.

answer

Raw eggs in the recipe may harbor Salmonella.

question

Milk is fermented by bacteria to produce blue cheese yogurt swiss cheese Correct! all of the above

answer

all of the above

question

Which is a good way to keep guacamole from turning brown? Correct! Keeping in a well-sealed container Using avocados dipped in sugar Adding salt All of these

answer

Keeping in a well-sealed container

1 of

Unlock all answers in this set

Unlock answers

question

How does Food Technology differ from Food Science?

answer

Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

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

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 statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1?

answer

Inspecting beef carcasses in the Maryland Abattoir

question

What is another name for Vitamin B2?

answer

Riboflavin

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

Which of the following categories from the food manufacturing industry is not represented in MyPlate?

answer

Sugar and confectionery products

question

Which of the following constitutes a basis for categorizing foods? -Nutrient content -Common raw material or processing method -Food-borne illnesses they may be implicated in -All of the above

answer

All of the above

question

Which of the following are factors effecting bioavailability? -digestibility -absorbability -binding to indigestible material -All of the above

answer

All of the above

question

Mediterranean Diet is known to be low in monounsaturated fat. low in dietary fiber. high in saturated fat. high in monounsaturated fat.

answer

high in monounsaturated fat.

question

answer

Saturated fats- Meat and dairy

question

How many calories or kcals does a gram of carbohydrate have? 2 4 7 9

answer

question

What is the most common acid added to food? citric acid malic acid tartaric acid proprionic acid

answer

citric acid

question

Water Activity (Aw) is defined as humidity the ratio of substance vapor pressure / vapor pressure of pure water free water All of the above

answer

the ratio of substance vapor pressure / vapor pressure of pure water

question

answer

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

question

Which of the following are considered organic acids in foods? Malic acid Lactic acid Fumaric acid All of the above

answer

All of the above

question

Starch is not very sweet can be modified for differing types of thickness thickens liquids to form gravies, pastes, and gels All of the above

answer

All of the above

question

Which fatty acid is also called 18:2? oleic acid linoleic acid linolenic acid stearic acid

answer

linoleic acid

question

Which of the following is similar to cellulose because it is insoluble dietary fiber? inulin hemicellulose oligosaccharides All of the above

answer

hemicellulose

question

Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above

answer

All of the above

question

In the presence of acid or heat, chlorophyll is degraded to Metchlorophyll Oxychlorophyll Pheophytin Chlorophytin

answer

Pheophytin

question

Which of the following are ways consumers judge food quality using their senses? appearance taste texture All of the above

answer

All of the above

question

Which is not a type of taste testing? Duo-trio test Ranking Hedonic test Square test

answer

Square test

question

Myoglobin is commonly found in red meat fish tomato fruit blueberries

answer

red meat

question

answer

Biotechnology-Enzymes for cheese manufacturing

question

What does IFT stand for? International Food Task Institute of Food Technologists Impactful Food Teaching Incredible Foodie Talk

answer

Institute of Food Technologists

question

In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013? Canada Chile China U.S.A

answer

U.S.A

question

answer

Their dream job is in Food Product Development.

question

answer

Tasting for sweetness as an indication of carbohydrate content

question

answer

Avocados are high in sugar.

question

answer

It is higher in protein than milk, yogurt or cheese

question

Which fruit contains the most amount of potassium per 100 g? Banana Apple Kiwi Blueberry

answer

Banana

question

answer

the most predominant ingredient is listed first.

question

What is table salt commonly supplemented with? Iron Potassium Magnesium Iodine

answer

Iodine

question

answer

All of these are correct.

question

Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above

answer

All of the above

question

Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above

answer

All of the above

question

Which of the following sugars is typically called "table sugar"? glucose fructose sucrose lactose

answer

sucrose

question

Which of the following rheological methods measures the time for a liquid to flow down an inclined plane? mechanical flowmeter Ostwald viscometer Brookfield viscometer Bostwick consistometer

answer

Bostwick consistometer

question

What is the name for the study of flow and deformation characteristics of (food) materials? Deformatics Rheology Flowology None of these

answer

Rheology

question

Which of the following shows the two main bodies governing the food supply in the United States? EPA and FDA FDA and FDACS FDA and USDA FDA and IFT

answer

FDA and USDA

question

Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________. EPA FDA USDA None of these

answer

USDA

question

What is the name of the panel shown on this food label? [image of box with the name and picture in the front] Information Panel Principal Display Panel Principle Data Panel Front Information Panel

answer

Principal Display Panel

question

Which of the following grades indicates highest quality in beef? Commercial Grade Prime Choice Select

answer

Prime

question

answer

To prevent caking

question

answer

FDA

question

Which agency sets tolerances on pesticide residues in foods? EPA FDA USDA None of the above

answer

EPA

question

Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False?

answer

True

question

Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above

answer

All of the above

question

Moving food through pipes is an example of Mass transfer Agglomeration Conduction Fluid flow

answer

Fluid flow

question

answer

12-D

question

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature? Correct! UHT Pasteurization HTST Pasteurization Irradiation High Pressure Processing

answer

UHT Pasteurization

question

During what decade was cold preservation commercialized in the United States? 1900's 1910's Correct! 1920's 1930's

answer

1920's

question

Enzyme activity in foods that undergo freezing conditions is accelerated Correct! slows down remains the same converts the enzymes to water

answer

slows down

question

What is the name of the method used to freeze liquid or semi-liquid foods? Fluidized bed freezing Air blast freezing Correct! Scraped surface freezing Immersion freezing

answer

Scraped surface freezing

question

How are blueberries typically frozen? Immersion freezing Correct! Fluidized bed freezing Scraped surface freezing Any of these methods will do.

answer

Fluidized bed freezing

question

Which of the following is a disadvantage of sun drying? Very expensive Correct! Usually can't get moisture content below 15% Sun drying will not dry meat Sun drying is not natural

answer

Usually can't get moisture content below 15%

question

answer

bound water is harder to remove compared to free water

question

Spray drying converts solid foods to semi-solid foods Correct! atomizes liquids into small solid particles increases moisture content is similar to fluidized bed drying

answer

atomizes liquids into small solid particles

question

Air drying is a method used to Correct! dehydrate foods refrigerate foods freeze foods keep food from undergoing syneresis

answer

dehydrate foods

question

answer

broken bones

question

What is best quality grade given to eggs? Correct! Grade AA Grade A Grade B Choice

answer

Grade AA

question

In poultry, dark meat contains Correct! more fat compared to white meat less flavor compared to white meat less juiciness compared to white meat better texture compared to white meat

answer

more fat compared to white meat

question

A typical poultry processing plant will slaughter approximately 1000 birds a week Correct! 1 million birds a week 10,000 birds a week 100,000 birds a week

answer

1 million birds a week

question

answer

United States Department of Agriculture

question

Which of the following is not one of the 9 certified colors approved for food use? Blue No. 1 Yellow No. 5 Colorant derived from beets Red No. 40

answer

Colorant derived from beets

question

Which processing method is classified as an additive according to the Food Additives Amendment? Pasteurization Dehydration Radiation Irradiation

answer

Irradiation

question

What drives heat transfer? Pressure gradient Concentration gradient Temperature gradient None of the above

answer

Temperature gradient

question

Homogenization is an example of Size reduction Aggregation Separation None of the above

answer

Size reduction

question

Which of the following is NOT used to transport liquid food during food processing? Centrifugal pump Gravity Positive displacement pump Homogenizer

answer

Homogenizer

question

What microorganism is considered the most heat resisitant pathogen found in food? Salmonella E. coli Bacillus cereus Clostridium botulinum

answer

Clostridium botulinum

question

In thermal processing, it is a good practice to have an F-value of 2.0 3.0 or above 1.5 1.0 or below

answer

3.0 or above

question

Which of the following are considered cryogenic freezing methods? liquid nitrogen liquid water gaseous nitrogen gaseous carbon dioxide

answer

liquid nitrogen

question

Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion seed inflation chill injury spontaneous peel removal

answer

chill injury

question

The acronym "IQF" stand for Incomplete Quality Factor Individually Quick Frozen Individual Quality Freezing Incomplete Quantitative Freezing

answer

Individually Quick Frozen

question

answer

Food freezes from the outside in.

question

Which of the following is a factor associated with the drying rate of food? pH air velocity color level of oxidation

answer

air velocity

question

answer

reduces the weight and volume of the food

question

answer

Both of these explain why low and slow cooking helps

question

answer

Both by decreasing the shrinking of muscle fibers and by providing lubrication

question

The cooking of red meat before rigor mortis sets in results in Correct! extra tender meat the most common method of production the catalysis of rigor mortis no quality effects, whatsoever

answer

extra tender meat

question

Muscle composition of red meat contains only sulfur containing amino acids Correct! all essential amino acids no amino acids only branched chain amino acids

answer

all essential amino acids

question

Hexadecanoic fatty acid is also known as myristic acid Correct! palmitic acid docosahexaenoic acid eicosapentaenoic acid

answer

palmitic acid

question

Which of the following lipids comes from a plant source? Correct! palm & palm kernel oil tallow lard marbeled fat

answer

palm & palm kernel oil

question

Which of the following is associated with the palatability of ice cream? protein content Correct! fat content sugar content sweetener content

answer

fat content

question

Food companies can legally add water to meat and fish using ginger extract Correct! phosphates activated charcoal potassium hydroxide

answer

phosphates

question

Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation? pitching sparging Correct! mashing malting

answer

mashing

question

answer

Yeasts are added for fermentation of tea leaves

question

answer

Coffee grows best at sea level.

question

Soft drinks are made up mostly of sugar flavor foam Correct! water

answer

water

question

In beer production, roasted barley is also known as Correct! barley malt barley soup malted milkshake baked barley

answer

barley malt

question

Which is a juice box made of? Paper Paper and plastic Correct! Paper, aluminum foil and plastic Glass and plastic

answer

Paper, aluminum foil and plastic

question

Which of the following minerals is not a primary concern for brewers? Correct Answer Phosphorus Zinc Magnesium Copper

answer

Phosphorus

question

answer

All of the above

question

answer

wait until rigor mortis has concluded before freezing

question

Which of the following answers is associated with the quality of red meat and fish? age of the red meat or fish preservative content natural preservative content analysis of glossy visual factors

answer

age of the red meat or fish

question

If an animal is stressed before harvest, which of the following will occur? fast rigor mortis slow rigor mortis no rigor mortis occurs chemical reactions in the muscle tissue will not occur

answer

fast rigor mortis

question

Lipids designated as oils are most likely _______, at room temperature. water plasma solid liquid

answer

liquid

question

Butter contains approximately 100% fat 80% fat 90% fat 70%

answer

80% fat

question

Fats are equivalent to moisture content in foods crystalline in nature non-crystalline at any temperature the least efficient source of energy for human energy storage

answer

crystalline in nature

question

Cod liver oil comes from what animal? a pig a cow a fish a chicken

answer

a fish

question

Fats and oils are otherwise known as brominated vegetable oil glycerol ester of wood rosin triamines triacylglycerols

answer

triacylglycerols

question

What are adjuncts in beer making? Cereals like corn and rice added used to cut down cost and add flavor Mixture of broken down starch and solubilized protein in wort Hops None of these

answer

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

question

Wine is made by adding yeast to fruit juice in an anerobic environment an aerobic environment the mashing process the malting process

answer

an anerobic environment

question

Which of the following ingredients does not lower the pH of a carbonated beverage? Carbon dioxide Citric acid Phosphoric acid Flavors

answer

Flavors

question

Carbonated beverages are infused with nitrogen gas carbon dioxide gas oxygen gas xenon gas

answer

carbon dioxide gas

question

answer

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

question

answer

Carbon filter traps flavor molecules so that flavor of coffee beans is preserved

question

Which of the following are types of water available in the United States as beverages? Mineral water Sparking water Purified water All of the above

answer

All of the above

question

answer

It is pasteurized and then filled into a sterilized box in an aseptic environment.

question

answer

Calcium and magnesium salts which can be removed by boiling

question

Which of the following is not a result of light exposure of food? Off-flavor formation in milk Discoloration of cured meat Correct! Reduced tenderness and juiciness in meat Destruction of vitamins

answer

Reduced tenderness and juiciness in meat

question

Which is incorrect about enzymes in foods? They accelerate chemical reactions. They are not used up in reactions they accelerate. They may cause food deterioration. Correct! They taste sour.

answer

They taste sour.

question

Which of the following is not added to foods with the purpose of controlling microbial growth? Nitrites Correct! Glycerin Phosphates Sorbic acid

answer

Glycerin

question

Irradiation is approved for use with any food in which microbial growth needs to be controlled. Correct! spices, seeds, lettuce, potatoes, meat. milk, juice, pizza, fish. pet foods.

answer

spices, seeds, lettuce, potatoes, meat.

question

What organism was the number one cause of bacterial foodborne illness in the United States in 2012? Correct! Salmonella Campylobacter E. coli Listeria

answer

Salmonella

question

Which of the following organisms is associated with the direct contact of cat feces? Felix felicis Correct! Toxoplasma gondii Cyclospora Cryptosporidium parvum

answer

Toxoplasma gondii

question

Which of the following is a parasitic hazard in raw pork? Correct! Trichinella E. coli O157:H7 Salmonella Clostridium

answer

Trichinella

question

Fermentation and pickling of vegetables are examples of uncontrolled spoilage Correct! controlled spoilage biotechnology chelation

answer

controlled spoilage

question

Contamination of organisms that cause foodborne illness is uncommon in Correct! commercially processed foods in the home in restaurants in fresh produce

answer

commercially processed foods

question

Foodborne illness is more likely to cause death in which of the following demographic? the very young the very old the immunocompromised Correct! All of the above

answer

All of the above

question

Which microorganism is otherwise known as STEC? Correct! E. coli O157:H7 Shigella Salmonella Clostridium botulinum

answer

E. coli O157:H7

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? beef chicken Correct! pork turkey

answer

pork

question

answer

Cloud loss in orange juice

question

Which of the following enzymes cause browning of apple slices? Protease Pectin methyl esterase Correct! Polyphenol oxidase Pectinase

answer

Polyphenol oxidase

question

Which of the following does not act like a photosensitizer? Correct! Casein Riboflavin Chlorophyll Vitamin B2

answer

Casein

question

answer

Bananas can tolerate lower temperatures than avocados

question

answer

FDA sets a zero tolerance for insects and insect parts.

question

Which of the following is not a manifestation of excessive moisture? Soggy chewing gum sticking to its wrapper Breakfast cereal with no crisp Caking in instant coffee Correct! Reduced mold growth

answer

Reduced mold growth

question

Refrigeration... kills all bacteria. Correct! inhibits microbial growth inactivates most enzymes. enhances pigmentation.

answer

inhibits microbial growth

question

answer

Storage conditions where carbon dioxide level is increased and oxygen level is decreased

question

How do microwave ovens heat food? by ionizing molecules by convection Correct! by heating water molecules through intermolecular friction. by oscillating fats and oils

answer

by heating water molecules through intermolecular friction.

question

answer

High temperature-low moisture conditions that last throughout cooling

question

answer

Enhances flavor and color of the product

question

answer

Conversion of isohumulones from hops into thiols in the presence of sunlight.

question

answer

Raw eggs in the recipe may harbor Salmonella.

question

Milk is fermented by bacteria to produce blue cheese yogurt swiss cheese Correct! all of the above

answer

all of the above

question

Which is a good way to keep guacamole from turning brown? Correct! Keeping in a well-sealed container Using avocados dipped in sugar Adding salt All of these

answer

Keeping in a well-sealed container

FOS3042 Final copy – Flashcards

Unlock all answers in this set

Haven't found what you were looking for?

Search for samples, answers to your questions and flashcards