Food Science Exam 2
Which of the following is not an essential amino acid?
Proline
The chemical deterioration of fat is known as:
Rancidity
Which of the following grades of young chicken is the youngest and smallest in size.
Rock Cornish Game Hen
Which fat source is the greatest in proportion of polyunsaturated fat?
Safflower
(T/F) The proper size for one serving of meat is 6 ounces.
True - 3-6oz
Which amino acid is high in turkey products and influences serotonin, a mood and sleep neurotransmitter?
Tryptophan
Which is NOT a quality grade of young beef?
Utility
Which grade of butter is most commonly sold in retail stores?
AA
The ultimate source of energy for muscular contraction is:
ATP
The majority of fat calories consumed in the U.S. diet are from:
Animal Sources
The ingredient that is added to meat to created "cured" meats is known as:
Nitrate
(T/F) Pork is a nutrient dense source of vitamin B1 - thiamin.
True
Which is the best source of omega-3 fatty acids?
Sardines
Poultry protein sources are approximately what percentage of protein?
*20%
Dr. Tennant weighs 190 pounds. How many grams of protein does he need to consume per day?
69 Pounds
The fatty acid "octanoic acid" has how many carbon atoms?
8
Lipids contain ______ kcal of energy per gram.
9
Which is an essential amino acid?
Valine
The bacteria of greatest concern in seafood products, especially shellfish is:
Vibrio vulnificus and Parahaemolyticus
Which is a fat soluble vitamin?
Vitamin A
USDA recommends consuming __________ ounces of meat per day.
3-6oz (Deck of Cards)
Proteins have _____ kcal of energy per gram.
4
Which of the following is a non-polar, water-insoluble compound made of carbon, hydrogen, and oxygen.
Lipids
While dining on a ribeye steak at your favorite steakhouse, you realize that you are consuming the:
M. Longissimus dorsi
Which of the following is a high protein food?
Fish
Which poultry label indicates the product cannot be chilled below 26F?
Fresh
Which grade of poultry is most commonly sold at retail markets?
Grade A
Which grade of poultry is most likely to be sold at retail stores?
Grade A
Which USDA protein fat free (PFF) label category has the greatest amount of added water?
Ham Water Added
Poultry that was stored between 0F and 26F is labeled as?
Hard-Chilled
The process of converting liquid oils in a semisolid by replacing carbon-carbon double bonds with hydrogen atoms is known as:
Hydrogenation
Which is not a desirable method to defrost poultry?
In Microwave
If you are dining on a "Jack Daniels FlatIron" at TGI Friday's, what muscle are you consuming?
Infraspinatus
The red color of red meats comes from which protein?
Myoglobin
Which metal ion is used to catalyze the hydrogenation reaction?
Nickel
(T/F) The chemical linkage that joins a fatty acid to a glycerol molecule is known as an ester linkage.
True
(T/F) The major protein found in egg white is ovalbumin.
True
(T/F) The organism of greatest concern in raw poultry products is Salmonella.
True
Which of the following is a protein source derived from heating collagen?
Gelatin
(T/F) Unsaturated fatty acids have 1 or more carbon-carbon double bonds.
True
Total consumption of fats and oils is approximately:
85 pounds
The protein that is a hormone and causes the fight or flight response is:
Adrenaline
Roe are __________.
Eggs from Finfish
Shortening is which percentage of fat.
100%
Butter is _________% fat.
80%
Muscle color can differ due to:
All of the Above
Ham is a red meat cut from:
The hindquarter of a pork carcass
Long chain fatty acids have greater than ______ carbons.
12
Which enzyme in pineapple hydrolyzes collagen?
Bromelin
Surimi can be found in?
Imitation Crab
Low fat foods must have less than ___ g of fat per serving.
3
Red meat protein sources are approximately what percentage of protein?
*20%
To be labeled "fat free", a product must have less than ___ grams of fat per serving.
0.5
Daily human protein needs are:
0.8g per kg body weight
Per capita fish consumption in the U.S. is approximately.
15 Pounds
Which fatty acid has the lowest melting point?
18:3
What are the Omega-3 fatty acid ratios?
18:3; 20:5; 22:6
Total consumption of red meats and poultry is approximately:
225 Pounds
The building blocks of proteins are:
Amino Acids
Pulled pork BBQ sandwiches are most commonly made from which wholesale cut?
Boston Blade Shoulder
Which part constitutes the greatest percentage of a turkey carcass?
Breast
Which lipid would NOT be a good choice for deep-frying due to its low smoke point temperature?
Butterfat
Which fatty acid has the highest melting point?
C16H32O2
Which fatty acid has the shortest chain length?
C4H8O2
Which of the following types of oils would you recommend 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
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
Which of the following is two fatty acid molecules bound to a glycerol molecule?
Di-Glyceride
The flavor of butter comes from which chemical compound?
Diacetyl
Proteins that catalyze specific chemical reactions are known as:
Enzymes
The process of adding a fatty acid to a glycerol backbone to produce a fat is known as:
Esterification
What government organization is responsible for regulating seafood establishments?
FDA; Food and Drug Administration
(T/F) "CIS" fatty acids are linear molecules, whereas "TRANS" molecules are bent molecules.
False
(T/F) A limiting amino acid is greatest in concentration in a food, relative to dietary needs.
False
(T/F) Lipids contain more oxygen atoms per molecule than carbohydrates.
False
(T/F) Total consumption of animal muscle proteins has been trending down since the 1930's
False
(T/F) Margarine was developed in 1969 by a French chemist.
False - 1869
(T/F) FDA is responsible for regulating the health and safety of poultry production establishments.
False - FSIS; Food Safety and Inspection Service
(T/F) Whipping air into margarine increases the density of the finished product
False - Increasing the gas content increases volume
(T/F) Lard is 100% veal fat.
False - Lard is Pork, Veal is Calf
(T/F) The longissimus dorsi is the scientific name of the major muscle in a filet mignon or tenderloin steak.
False - Longissimus Dorsi provides cuts such as Rib Eye, the Top Loin, the Strip Loin and the Chuck Eye. Filet Mignon is cut from the psoas major muscle.
(T/F) Fats are liquid at room temperature, whereas oils are solids at room temperature.
False - Oils are liquid at room Temp.
(T/F) Loin cuts of red meats include the scapula.
False - Scapula is in the Shoulder
Which fat replacer was used to fry Lays "WOW" potato chips?
Olestra
Which of the following fat replacers is a sucrose polyester that was used in potato chips and caused diarrhea when consumed in excess.
Olestra
Which of the following is the highest percentage monounsaturated fat?
Olive
What is a polyunsaturated fat that has a double bond occurring between the 3rd and 4th carbons called?
Omega-3
The genus and species of lamb is:
Ovis aries
The chemical bond between 2 amino acids is known as the:
Peptide Bond
Baby back ribs are a cut from which species?
Porcine
Your body prefers to store fats as:
Tri-glycerides
(T/F) "CIS" fatty acids have a lower melting point than "TRANS" fatty acids.
True
(T/F) Amino acids contain a NH2 and a COOH functional group
True
(T/F) Both hypertrophy and hyperplasia occur in fat cells.
True
(T/F) Fat intake recommendations suggest that saturated fat should not exceed 10% of total energy intake.
True
(T/F) Fat is stored in specialized cells known as adipose tissue.
True
(T/F) Fat replacements are carbohydrates or proteins used to replace fat in foods.
True
(T/F) Hydrogenation increases the melting point of oils.
True
(T/F) The bone in a "T-bone" steak is actually part of the lumbar vertebrae.
True
