food science final exam ansc 1329

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sugars are chemcial compounds witht he chemical formaula of

(CH2O)n

which of the following is a disaccharide

/ sucrose/

which of the following is a monosaccharide

/GALACTOSE/

to be labeled fat free a product must have less than - grams of fat per serving

0.5 grams

daily human protein needs are:

0.8g per kg body weight

the cdc estimates that roughly - americans are sickened by food borne illness

1 in 6

thorst is a physiological signal from the body that water level has decreased by-

1-2 %

shortening is which percentage of fat

100%

how many calories are in a kilocalorie

1000 caloreis

long chain fattu acids have greater than - carbons

12 carbons

wheat hardness is an indication of the protein he=ardness the protein content of wheat is approximately

12%

each egg shell has approximately --- pores

12,000

per capita consumption og fish in the us is approximately

15 pounds

which of the following temperature/time parameters is appropriate for HTST( high temperature - short time) pasteurization

162 F for 15 seconds

which fatty acid is not an omega-3 fatty acid

16:0

how many calories are in 45 grams of carbohydrates

180 calories

per capita consumption of cereal grains in the us is approximately-

180-200 pounds

canyon tx, is in which of the following water hardness zones

181-250 ppm ( very hard)

which fatty acid has the highest melting point

18:3

which year had the highest per capia consumption of cereal grains

1999

poultry protein sources are approximately what percentage of protein

20% protein

a chicken egg yolk contains approximatelu - mg of cholesterol

200 mg

total consumption of red meats and poultry is approximately

225 pounds

per capita consumption of fruits in the us is approximately -

250 pounds

low fat foods must have less than - g of fat per serving

3 grams

sugar alcohold such as sorbitol, mannitol, and xylitol have - kcal of energy per gram

3 kcal/

usda reccommends consuming - ounces of meat everyday

3-6

dr lawerence burns an average of 3,147 kcal per day , how much h2o should he consume each day

3.1 L

if you consumed 200 pounds of sugar per year how many calories did you consume

363,200

proteins have - kcal of energy per gram

4

daily per capitia water consumption in the us is approximately -

400 gallons

per capita consumption of vegetables in the US is approximately

400 pounds

refrigeration redices the amount of thermal energy in food when thermal energy decreases, the growth time for bacteria increases. what is the amount of time required for bacteria to double at 40F

6 hours

activated carbon is used to filter contaminats out of water one pound has a very high surface area of approximately-

60 to 150 acres

dr. tennant weighs 190 pounds . how many grams of protein does he need to consume per day

69 grams

blood glucose should remain in the normal range of

70-110 mg glucose/100 mL blood

the fatty acid octanoic acid has how many carbon atoms

8 atoms

what is the chemical name for capsaicin

8-methyl-N-vanilly 6-nonenamide

milk must contain -% solids that are not fat

8.25%

butter is -% fat

80%

total consumption of fats and oils is approximately

85 pounds

lipids contain - kcal of energy

9 kcals of energy

dextrose is the name for which sugar when added to food products

<GLUCOSE>

retinol is a chemcial form of which vitamin

A

which grade of egg is the most attractive retail appearence and is typicallu sold at retail markets

AA

the ultimate source if eergy for muscular contraction is

ADP

What is a limiting amino acid?

An amino acid found in the shortest supply relative to the amount needed for protein synthesis

the starchy oart of a wheat grain is the :

B -endosperm

approximate caloric density for 1g of vegetables is

B-4kcal per gram

the most effeceint energy source for human energy needs is :

C-glucose

the Disaccharide found in dairy products is

C-lactose

what has a lower melting point trans fat or cis

CIS fatty acids

muscle color can differ due to A- conversion of oxymyoglobin to metmyglobin B- myoglobin content C-pH D- all of the above

D- all of the above

which part of the wheat cernel grain is bleached flour made from

EndoSperm/

the coffee plant (coffea arabica) orginitated in

Ethopia

what governemnt organization is responsible for regualting seafood establishments

FDA- Food and Drug Adminsitration

the enxyme glucose isomerase is used to convert glucose into

FRUCTOSE

most carbohydrates digested in the body are converted to what

GLUCOSE

which sugar is known as animal starh and is found in high concentrations in liver

GLYCOGEN/

c6h12o6 is NOT the molecular formula for

GaLactose2

your brain uses which carbohydrate as is source of energy

Glucose

which grade of poultry is most commonly sild at retail markets

Grade A

which grade of butter is most commonly sold in retail stores

Grade AA

what increases the melting point of oils

HYDROGENATION

which usda protein fat free label category has the greatest amount of added water

Ham and water product

4.7% of raw cows milk is

LACTOSE:/

while dining on a ribeye steak at your favorite steakhouse you realize you are consuming the :

M. longissimus dorsi

the compressed gas used to propel food from its container is usually

NITROGEN

tocotrienol is an antioxidant similar in structure to vitamin E it may help lower cholesterol significant amounts of tocotrienol are found in

RICE

what is the most popular vegetable in the u.s

TOMATOES

what type of milk can remian shelf stable until opened

UHT milk

which vitamin is a water soluble antixiodant commonly found in citrius fruits

VITAMIN C

what are the specialized cells where fat is stored called

adipose tissue

the protein that is a hormone and causes fight or flight is

adrenaline

which of the following is a gungus that auses necrosis cirrhosis, and carcinoma of the liver

aflatoxin

the chemical form of vitamin E is known as

alpha Tocopherol

which enzyme is found in BEANO

alpha galactosidase

the building blocks of proteins

amino acids

what do amino acids contain

an NH2 group and a COOH functional group

what is the chemical linkage that joins a fatty acid to a glycerol molecule called

an ester linkage

substances like ammonium citrate which absorb mositure to keep products like table salt and sugar from clumping are known as wht

anti-caking agents

which of the following alternative sweeteners must carry a warning kabel for persons with PKU ( phenylketonuria)

aspartame

what does the latin Ad LIBITUM translate to

at ones pleasure

which is the most popular fruit worlwide

banana

which is the most popular fruit is the u.s

bananas

pulled pork barbaque sandwhiches are most commonly made from which wholesale cut

boston blade shoulder

which part constitutes the greatest percentage of a turkey carcass

breast

which enzyme un pineapple hydrolyzes collagen

bromelin

which lipid would NOT be a good choice for deep frying due to its lows smoke point temperature

butter fat

which fatty acid has the highest melting point

c16 h32o2

which fatty acid has the shortest chain length

c4h8o2

water hardness is a quantification of which minerals A- lead and carbon B-calcium and magnesium C-potassium and chloride D-argon and nickel

calcium and magnesium

which of the followinf types of oils would you reccommend to persons on a diet low in saturated fats

canola

which fat replacer is a combination of capric and caprylic fatty acids and is used in chocolate coatings.

caprenin

which conatins more oxygen atoms per molecule carbohydrates or lipids

carbohydrates-

which element is not added to filtered water to improve taste

carbon

whar chemical provides he fizz in soft drinks

carbon dioxide

which class of pigmenrs are precursors to vitamin A

carotenoids

which of the following hydrocolloids is made from seaweed and is usually an ingredient in chocolate milk-

carrageenan

which of the following is a polysaccharide

cellulose

the plant pigment responsible for the color green is what

chlorophyll

the anaerobic spore forming gram positive rod-shaped bacteria that produces a neurotoxin with a minimal infective dose of a few nanograms is

clostridium botulinum

which if the following is not an example of a gum (HYDRICOLLOID)

collagen

structural proteins found in muscle and organs that are very high in proline and hydroxyproline are

collagen and elastin

the four grades of young beef do not include which grade

commercial

what cereal grain is the most abundantly produced worldwide

corn

the chemical bond that holds a molecule of water(two hydrogen atoms and 1 oxygen atom ) together is

covalent

which pathogen is actually a single celled organism

cryptosporidium parvum and giardia lamblia

which of the following is known as vitamin B12

cyanocobalamin

which alternative sweetener is mnot approved in the u,s but is approved in canada-

cyclamate

when was margariane developed and by who

developed in 1969 by a french chemist

which of the following is a two fatty acid molecules bound to a glycerol molecule

di-glyceride

the flavor of butter comes from which chemical compound

diacetyl

which of the following is anti-foaming agent

dimethylpolysiloxane

tje minor auqifor under the amarillo/ canyon are is named

dockum

roe are -

eggs from fin fish

compounds that can suspend lipids in water by isolating individual fat droplets using a shell of water or protein molecules or other substances to prevent the fat from coalescing are known as what

emulsifiers

which part of the corn cereal grain is HFCS made from

endosperm

proteins that catalyze specific chemical reactions are known as

enzymes

the process of adding a fatty acid to a glycerol backbone to produce fat is known as

esterification

which of the following causes the ripening of fruit

ethylene

what is the term for using carbohydrates or proteins used to replace fat in foods

fat replacers

which of the following is a high protein food

fish

toxicity of which mineral found in the texas panhandle are water supply causes mottling of teeth

flouride

which poultry label indicated the product cannot be chilled below 26F

fresh

the monosaccharide commonly known as fruit sugar is

fructose

sucrose AKA table sugar is a combination of which two monosaccharides

fructose and glucose

which of the following is a protein source derived from heating collagen

gelatin

the acronym GRAS translates to

generally regarded as safe

c6h12o6 is the molecular formula for what

glucose

lactose aka milk sugar us a combination of which two monosacchraides

glucose and galactose

celaic disease is an autoimmune disorder of the small intestine associate with foods that contain

gluten

the primary storgae form of glucose for humans is

glycogen

poultry that was stored between 0F and 26 F is labeled as

hard chilled poultry

which of the following syrups was used as a cost reducing ingredient in coke/pop/soda

high fructose corn syrup

the process for pumping milk through very small holes to reduce fat globules toa diameter of less tan 2um is :

homogenization

mead is a food from fermented

honey

food chilling guidlines suggest that we keeo hot foods hot and cold foods cold the temperature parameters for the guidlines are

hot>140 F cold <40F

rotten egg ordor in water indicates the presence of dissolved- in the water

hydrogen sulfide

tge processs of converting liquid oils in a semisolid by reolacing carbon-carbon double bonds with hydrogen atoms is known as

hydrogenation

excessovely high levels of caalcium in the blood known as --- impairs kidney function , and lead to reduced absorption of other essential minerals such as iron, zinc,magnesium and phosphorous

hypercalcemia

very high blood glucose , above 2.0 mg/mL is known as

hyperglycemia

which of the following is defined as low blood glucose

hypoglycemia

aurimi can be found in what

imitation crab

which is not a desiriable method to defrost poultry

in hot water

between 1970 and 2000, total consumption of vegetables

increased steadily

if you are dinning on a jack daniels flatiron at TGi fridays what muscle are you consuming

infraspinatus

which of the following is not a b vitamin added to enriched white flour

iron

which of the following sugars has the lowest relative sweetness

lactose

which of the following is caused by a lactase defeciency

lactose intolerance

water at sea level boils at 212F, you are in canyon tx at an elevationof 3,551 feet above sea level water in canyon boils at a temperature - water at sea level

less than

the monosaccharide found on fruits is

levulose

which of the following is a non-polar water insoluble compound made of carbon, hydrogen, and oxygen

lipids

which has the greatest density

liquid water

which of the following bacterial microorganisms is a concern in rte meat can take up to 3 weeks before onset of sickness causes abortion and has a high fatality rate

listeria monocytogenes

your body contains about 1---- of iron

milligram

ground water that is for sale and that contains at least 250ppm tital dissolved solids (TDS) must be labeled as

mineral water

brown sugar is sucrose coated with a film of what

molasses

which of the following is an electrolyte you would expect to find in sports drink

monopotassium phosphate

the red color of red meats come from which protein

myoglobin

which metal ion is used to catalyze the hydrigenation reaction

nickel

the ingredient that is added to meat to created cured meats is known as

nitrite

which of the following elements is not found in carbohydrates

nitrogen

what is the nutritional value difference between white and brown eggs

no nutritional difference

which pathogen results in the most illnesses annually

norovirus

the trade name for the artificial sweetener aspartame is

nutrasweet

which cereal grain has been shown to lower blood cholesterol following regular consumption

oats

which is liquid at room temperatur fats or oils

oils

which of the following fat replacers is a sucrose polyester that was used in potato chips and caused diarrhea when consumed in excess

olestra

wjocj of the following is the highest percentahe monounsaturated fat

olive

what is a polyunsaturated fat that had double bond occuring betweeb the 3rd and fourth carbons called

omega-3

which requires the greatest amount of water to produce

one egg

what is the genus and species of lamb

ovis aries

which water purifiaction method utilizies the corona discharge to create a molecule which is a strong oxidizer

ozonation

which cheese has a very low water content

parmesan

the chemical bond between 2 amino acids is know as

peptide bond

persons with PKU cannot metabolize which amino acid

phenylalanine

the majority of fat calories consumed in the us diet are from

plant sources

baby back ribs are a cut from which specie

porcine

what is a nutrient dense source of vitamin B1- thiamin

pork

what type of 100% fat is lard

pork fat

ingredients which extend shelf life and prevent the deterioration of foods are known as what

preservatives

which of the following is believed to be the causative agent from transmissible spongiform encephalopathies

prions

which of the following is not an essential amino acid

proline

the bitter flavor of tonic water is the result of which ingredient

quinine hydrochloride

the chemical deteriotation of at is known as

rancidity

which of the following water purification systems can remove salt from water

reverse osmosis

which grain has been genetically engineered to conatin higher quantities of beta-carotene

rice

which of the following grades of young chicken is the youngest and the smallest in size

rock cornish game hen

which fat source is the greatest in proportion of polyunsaturated fat

safflower

which spice is the stigma of a flower

saffron

which pathogen results in the most deaths annually

salmonella

which of the following bacterial microorganisms should you be concerned with when preparing foods that contain uncooked eggs

salmonella enteriditis

what is the best source of omeage-3 fatty acids

sardines

water that has been softened has had calcium and magnesium replaced with

sodium

which mineral is know as halite

sodium chloride

which of the following food preservation ingredients inhibits bacterial growth , causes a pink color to processed meats and is known as the cure

sodium nitrite

tofu is a staple of the asian diet that is made from -

soybeans

the thickening of gravy is an example of what

starch gelatinization

betwee 1970 and 2000,total consumption of fruit

steadily increased 1

which alternative sweetener is created by replacing 3 hydroxyl groups on sucrose with chlorine

sucralose

the sweetest non-nutritive sweetener is

sucralose/

the trade name for the artificial sweetener saccharin is

sweet n' low

who is responsible for regulating the health and saftey of poultry production establishments

the USDA

What is pasteurization?

the application of a high heat for a short time to kill harmful bacteria in beverages

ham is a red meat cut from

the hindquatars of a pork carcass

fruit butter is made from what

the pulp of the fruit

jam is made from what-

the pureed fruit

how many carbon carbon double bonds do unsaturated fatty acids have

they have one or more double bonds

which of the following is not a true vegetable- A- asparagus B-carrots C-lettuce D-tomatoes

tomatoes

which fatyy acids are bent and which are linear

trans are linear and CIS are bent

your body prefers to store fats as

tri-glycerides

which amino acid is high in turkey products and influences serotinin , a mood and sleep neurotransmitter

tryptophan

vitamin d . the sunshine vitamin, is synthesized bby exposure to

ultraviolet radiation

which of the following is not one of the 4 basic tastes

unami

which is not a quality grade of young beef

utility

which is an essentail amino acid

valine

the bacterua of greatest concern in seafood products especially shellfish is

vibria vulnificus and parahaemolyticus

which is a fat soluble vitamin

vitamin A

which fat soluble vitamin was discovered in denmark and is vital to blood clotting functions

vitamin K

what does NOT increase the density of margarine

whipping air into it

which type of flour is made from the entire ground up wheat grain

whole wheat flour

in the bulk fermentation bread production process which of the following ingredients is commonly added

yeast


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