FS201 Final Exam NCSU

Blueberry, Strawberry, Cherry, and Smore flavors are all examples of line extensions on the original idea of "Pop-Tart" . When food scientist want to make a new line extension they use

sensory

Food-based irritants stimulate the trigeminal nerve to produce the following sensations:

-Horseradish or mustard : stinging sensation -menthol : cooling sensation -chili peppers : burning sensation -carbon dioxide-containing beverages : tingling sensation

Please choose all of the items that are correct about the FS201 syllabus.

-The Quizzams and the Final Exam are all cumulative -No extensions are granted on any assignment -You get 3 (three) attempts on Quizzams 2,3,4,5

When we use the term food processing, we are saying: (select all that apply)

-The processor can add ingredients to foods, for example, to extend shelf life. -Combination of one or several processes including pasteurization, freezing, fermentation, packaging, cooking, sterilization and many more. -The process may include application of high temperatures -Any method used to convert fresh food into food products. -The process may be high pressure processing

Here is a brief quote: "We're the red and white from State and we know we are the best! Hands behind our back, we can take on all the rest!" Which of the following would not be considered plagiarism of the above quote?

"We're the red and white from State and we know we are the best! Hands behind our back, we can take on all the rest!" The Red and White Song, lyrics by J. Perry Watson

Scoville units, whether determined by sensory panel or by modern machinery, measures what?

"heat" in chili peppers

What are the two essential fatty acids that the body must obtain from food?

- Linolenic Acid (omega-3) -Linoleic Acid (omega 6)

Select all of the following that are true about acetic acid.

- it is found in vinegar - is water soluble because the carboxylic acid end is hydrophilic - is water soluble because of its short chain length

You have just bought two gallon tubs of Howling Cow ice cream, but, there's a problem. You only have room in your freezer for one of the tubs. Luckily, you also have a separate deep freezer where you can store the second tub of ice cream. To ensure your ice cream is kept in the best environment, what is the temperature you should set your deep freezer to?

-20 degrees Fahrenheit

Choose all the statements that are true about anthocyanins.

-Anthocyanins appear yellow at high pH (~ph 12) -Anthocyanins appear purple or blue at mid-range pH (~pH 6-8) -Anthocyanins appear red at low pH (~pH 1-3)

Product development involves the creation of new food products via which of the following?

-adding new flavors -changing food packaging -modifying texture -modifying color -adding protein, vitamins or other nutrition boosting components -increasing shelf life

Select all of the following components that are the same in all amino acids.

-amino group -central carbon -carboxylic acid

Which of the following would qualify as a line extension? (select all that apply)

-apple fries -preinjected flavored chicken breast -doritos locos tacos

An emulsion is a mixture of two or more liquids that are normally unblendable (immiscible). Examples of emulsions include:

-caesar dressing -milk -mayonaise -ice cream

Which of the following products are produced by extrusion?

-cheerios -the toothpaste you squeeze onto your toothbrush two or more time per day -steel -plastics

What two oils have a chemically similar profile? Choose two. (Hint these two oils are solids at room temperature)

-coconut oil -palm oil

How can changes in pH affect food? (choose all that apply)

-color -taste -chemical reaction rates -safety -texture

Which of the following foods would be best to take with you for a week long hiking trip in the Grand Canyon? (choose all that apply)

-corn flakes -honey -crackers

You're reading the label on your peanut butter and see mono- and diglycerides. What is their function(s) in the peanut butter?

-emulsifier -improves mouthfeel

Determine the type of browning in the following foods:

-fried apples : both non enzymatic and enzymatic browning -bananas : enzymatic browning -bread : non enzymatic browning

In the non-enzymatic process, if sucrose is combined with water and heated at high temperatures the molecules undergo a structural change. The resulting mixture consists of large polymers as well as small subunits or compounds. Which of the following could potentially be one of the small subunits/compounds formed? (Select all that apply.)

-fructose -glucose

Match the following carbohydrates to the best descriptive term. Each term matches only one carbohydrate.

-glycogen : highly branched -amylose : starch - cellulose : fiber -glucose : monosaccharide - lactose : disaccharide -water loving : hydrophilic

Select all of the groups capable of forming micelles:

-lipids -proteins

Along with having a high nutrient density, RUTFs must also be shelf stable. Which of the following are characteristics of shelf stable foods?

-low moisture and/or water activity -air tight packaging -processed to prevent spoilage

The "good" bacteria in our bodies, also known as probiotics, can benefit us in our number ways. These include: (Check all that apply)

-may reduce inflammation -may enhance immunity

There's a fungus among us (and that's not always a bad thing). Fungi are responsible for a number of important foods and medicines, including:

-mushrooms -truffles -brie cheese -beer -bread -kefir -roquefort cheese -soy sauce -lovastatin

Maillard Browning involves the presence (or in one case, the lack of) what three macronutrients?

-protein -carbs -water

Chocolate is made up of hundreds of chemical compounds. Select three key chemical components of chocolate that may influence its health properties.

-stearic acid -catechins (a type of polyphenol -theobromine

What is the Aw of water itself?

1

At the end of each Quizzam 2 through 5, there is an essay that is graded separately from the rest of the quizzam. All together these essay questions are worth of my final grade. This is why I need to take plenty of time to work on these essay's.

25%

Which of the following best describes amylopectin?

A polymer of glucose containing alpha 1-4 bonds and having branch points as alpha 1-6 bonds.

Where did CRIPSR begin?

As a bacteria's adaptive immunity

Which of the following is least important when designing an RUTF product.

Attractive package graphics.

As discussed in the course, there are several ways a food product can ferment. Fermentation of alcohol varies depending on the type of drink that is being produced. As you are sitting on the beach in the warm summer sun, you wonder what the difference in fermentation between a regular beer and a Mike's Hard Lemonade is. You then remember

Beer fermentation is different because Mike's Hard is fermented as malt beverage

Choose the type(s) of heat transfer involved in the baking of a fruitcake.

Convection and Conduction. (Convection due to the movement of hot air across the exposed surface of the fruitcake mix on top of the pan and conduction in terms of the direct contact of the mix with the hot metal pan.)

The professional organization for food scientists is

Institute of Food Technologists

There are three classes of microorganisms; the ones that cause disease, the ones that are beneficial to human health, and others that have no specific harm or benefit to us. What are these three classes of organisms called.

Pathogens, Probiotics, and Commensal microbes

According to the Pathogens video, what was the worst outbreak of foodborne illness in the US?

The contamination of cantaloupe with Listeria.

Select the best characterization of typical acids found in our foods.

They give away or accept hydrogen ions depending upon the pH

is one of the basic tastes. The primary sources of this taste includes monosodium glutamate (MSG), broth, shiitake mushrooms, ranch dressing and Parmesan cheese. This taste is also produced by other ingredients like guanylates and inosinates and is part of the sensory profile of tomatoes and even green tea.

Umami

The major food-Bourne illness, caused by fungi, screened for is Answer. Peanuts are typically screened for this toxin.

aflatoxin

Sensory Science uses...?

all of the above -descriptive, discrimination, and hedonic testing -both machines and people -trained and untrained panels

Which one is not included in the types of sensory analysis?

analysis by trained animals

Anti-microbials produced by microbes

bacteriocins

So, how many bug parts, rodent hairs, etc., etc., can (legally) be found in each tablespoon of peanut butter, each spoon of apple butter or each chocolate bar since they are unavoidable and will not cause you harm if you consume them? Look up the lovely list of Answer (one word) Action Levels on FDA's website to find out.

defect

Which of the following is NOT a property of proteins?

caramelization

The main structural component of cell walls in plants

cellulose

Your TAs are multi-talented. In addition to being a food scientist, Matt is also trained as a

chef

As the caramelization process continues, larger and larger Answer (one word) are created. The structure of these molecules are similar to plastics and starches.

compounds

Can either not be made or not made in sufficient quantities.

conditionally essential nutrient

Your car stalls out and you have to push it. What is blatantly obvious is that it's easier to push a car on flat ground or up a slight incline than it is to push it up a steep hill. In a similar way, Answer (one plural word) work as protein-based catalysts to "drive" reactions more quickly and efficiently than un-catalyzed reactions. Are you ready for a "brake"?

enzymes

The body needs this to grow, but cannot make it on its own.

essential nutrient

Food is available and sufficient to support the needs of a population

food security

Based on data from the Centers for Disease Control and Prevention, you are most likely to get a foodborne illness from?

fresh produce

One way that long-chain carbohydrates can "hold" water is to first form a sol, then trap water in a flexible, 3-D matrix, typically when the sol is cooled. We call this matrix a

gel

Which of the following foods is not shelf stable?

greek yogurt

A soluble, non-starch polsaccharide used to thicken foods

gums

Microbes grow and cause damage as a result.

infection

Microbes produce a harmful substance that causes illness. Does not require live microbes to be present.

intoxication

Cultured buttermilk is probably the easiest and most foolproof fermented milk product to make. All you need is active cultured buttermilk for the starter, and fresh milk for it to act on (store bought is fine). The formation of buttermilk is based on the fermentation by the starter bacteria which turns milk sugar (lactose) into Answer (hint: two words). As this product is formed, the pH of the milk drops and it develops the distinctively tart taste associated with yogurt, kefir, and other fermented milk products. Milk proteins, most notably casein, are no longer as soluble under acid conditions and they precipitate out, causing what we recognize as clabbering. For this reason, buttermilk is thicker or more viscous that regular milk. Despite the name (and the buttery flavor), buttermilk is generally lower in fat than regular milk, because the fat has been removed to make (you guessed it) butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested and, as mentioned earlier, is low in lactose. Where would pancakes be without buttermilk, I ask you?

lactic acid

Insoluble dietary fiber consisting of numerous alcohol units

lignin

(one word) are a diverse group of compounds that are better defined by the methods/solvents we use to extract them than by strict structural requirements. The vast majority of these compounds are characterized as hydrophobic.

lipids

Water boils at a temperature Answer than 212 degrees F at at elevations above 5000 feet. (one word)

lower

A nutrient needed in relatively large quantities

macronutrient

Total amount of water in a food product

moisture

About 4 months ago you bought a gallon of ice cream and put it in your freezer. Every now and then you go to your freezer and make yourself a bowl of ice cream. This time when you go to scoop the ice cream you notice there are huge ice crystals in it and it doesn't taste as good anymore. Thankfully since you just took FS 201 you know this has probably occurred because you freezer is the automatic defrost variety which regulates the temperature in the freezer to prevent ice build-up on the walls. Since the temperature of the freezer slowly increases and decreases over time any moisture in the ice cream will slowly form larger and larger crystals. We call this phenomena _____________.

moisture migration and re-freezing

You made some cookies. They are delicious, but slightly overcooked (and the texture is a bit too hard). So, at the advice of your food scientist friend... you put the cookies in an airtight container with a moistened paper towel. Several hours later, the texture of the cookies have softened. Perfection achieved! This is an application of the concept of _____________ (two words).

moisture transfer

The body can make these on its own.

non-essential nutrient

This pathogen is the leading cause of foodborne illness in the US

norovirus

Contains a high amount of calories and/or vitamins and minerals

nutrient dense

A variety of time and temperature combinations can be applied to milk to make it safe to drink. Collectively, all of these heat-based approaches are referred to as

pasteurization

Microbes that can cause us harm are referred to as

pathogen

Which of the following ingredients are not incorporated in Rini's sweet potato noodles?

peanut flour oat flour

Soluble fiber found in the skin of ripe fruits.

pectin

Viruses that attack specific types of bacteria

phage therapy

CRISPR is a gene-editing technology that was used to "cut out" the genes that encode for the enzyme Answer (two words) in white button mushrooms to prevent them from browning.

polyphenol oxidase

The term "pH" really stands for "the negative logarithm of the hydrogen ion concentraction", but this is not a very user-friendly definition. A more straightforward definition might say that "pH" stands for?

power of hydrogen

Fiber sources that favor the growth of beneficial microbes

prebiotics

Potentially beneficial microbes

probiotics

As discussed in class, we may choose to be carnivores, omnivores, or vegetarians, but we are all insectovores (meaning we eat insects) intentionally or unintentionally. Name one key micro or macronutrients that insects can supply (there are multiple correct answers).

protein

Select all that are considered to be macronutrients:

protein water carbs fats

Place the following food items into their appropriate ranking based on water activity. Rankings will be 1-4 (1 being the highest and 4 being the lowest water activity). While you should be able to answer this question without it you can really nerd out on Water Activity by checking out this link: Appendix E: Water Activity Values of Select Food Ingredients and Products.

raisins - 3 dry pasta - 4 processed cheese - 2 fresh fruit - 1

According to the Pathogens video, the most deadly foodborne pathogen in the US is?

salmonella

This pathogen is responsible for the highest amount of death related to foodborne illness per year in the US

salmonella, nontyphoidal

This pathogen is responsible for the most hospitalizations related to foodborne illness per year in the US

salmonella, nontyphoidal

Rank the foods in order from lowest to highest water activity. (choose the best answer)

saltine crackers, syrup, processed cheese, bread, cabbbage, water

Your tongue is pretty amazing. It is able to detect a wide array of taste-producing molecules, or "tastants", based on their chemistry. __________ tastants act directly on ion channels, while other tastants (sweet, bitter and umami) bind to surface receptors triggering a series of signals to the cells' interiors, indirectly opening and closing ion channels. (Select all that apply.)

salty acidic sour

An insoluble fiber composed of a variety of monosaccharide monomers

semi cellulose

Products that combine probiotics and prebiotics

synbiotics

(one word) is the process in which the melted chocolate is held at the right temperature to get the appropriate fat crystals for desirable properties.

tempering

Pasteurization of milk and canning of vegetables

to destroy harmful microorganisms and preserve foods by lowering

Roasting of coffee and toasting of cereals

to drive off moisture and develop flavors vis Maillard browning

Heating soybean meal.

to inactivate naturally toxic substances known as trypsin inhibitors

Cooking beef stew sloooooowly.

to make them touch proteins more tender and more palatable

Microbes produce toxins as they grow.

toxico-infection

Which pathogen can play "mind games" with its host?

toxoplasma gondii

The amount of water chemically available in a food

water activity

Dark and Answer chocolate (one word) may inhibit clotting.

white chocolate

Much like Simba, the idea of eating insects can be a little hard to swallow (insert rimshot sound effect here). However many cultures around the world have accepted them as an excellent source of protein. The intentional consumption of these little critters as food is called entomophagy. In fact the FAO of the Answer _______ Organization has recommend eating insects as a viable and sustainable life style. (Two words- what is the name of this parent organization?)

world health