FOOD SCIENCE FINAL

Gluten-free products are available to individuals who wish to avoid gluten and for those with an auto-immune disorder called ...

celiac disease

which of the following does not provide a significant amount of calories in the diet?

cellulose

which of the following steps is designed to kill the microbes in water intended for production of soft drinks?

chlorination

which of the following is related to re crystallization of chocolate after temperature abuse?

chocolate bloom

the category of recall that involves products that may cause serious health problems or death is called

class I

Changes noted in the food industry include all the following except ....

cleaner households

which step in food product development includes the test market and scale-up from pilot production?

commercial stage

A sensory test in which 75-150 human subjects are asked if the product is liked or which sample is their preference would be called a ...

consumer acceptance test

the transfer of heat energy in liquids or gases when they are placed in motion refers to

convection

which of the following statements is false? a. cutting fruits and vegetables reduces their rate of deterioration b. Convenience is provided by ready-to-eat foods. c. Vacuum packaging discourages the growth of molds. d. Margarine is made from vegetable oil and contains emulsifiers and antioxidants. e. Soy and almond milks have become popular but are often flavored to enhance the taste.

cutting fruits and vegetables reduces their rate of deterioration

in the demonstration conducted on 11/30/18, the students who tasted the crackers were asked to identify which sample was the same as the reference using a

duo-trio test

which of the following steps in cocoa processing refers to the addition of alkali in order to reduce the acidity and darken the color of the cocoa powder?

dutching

for the chemical reactions of proteins, denaturation is identical to hydrolysis because denaturation is a degradation of the primary amino acid sequence that involves disruption of covalent bonds

false

hot entrees are sterile and therefore microbial growth does not occur when food is left out at room temperature for an extended time

false

listeria monocytogenes is considered to be an example of a spoilage microorganism

false

starter cultures are rarely used to initiate food fermentations because genetic modification of pathogens has led to numerous food recalls and destroyed the American consumer's faith in the federal government and industrial food production

false

the FDA has a huge number of food inspectors that are deployed to conduct point-of-export inspection in foreign countries and thus the recent FSMA Act signed by President Obama allowed the US to discontinue the Foreign Supplier Verification Program for foods imported from other countries

false

the greatest source of food waste in developing countries is immediately after harvest so systems to protect agricultural products in order for the products to reach consumers is vital

false

the list of ingredients on a package reveals the actual amount of each allergen in the product formulation

false

the safety of canned foods is largely attributed to the thorough heat treatment of the cold point within each container which inactivates the spores of Clostridium Botulinum and Bacillus Strearothermophilus organisms

false

the triangle test is based on having 3 identical samples plus one that is different

false

the comparison of one farmer to the performance of other growers in a country, state, or nation help farmers adopt sustainable practices can be accomplished by using a

fieldprint

The use of various scientific techniques to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge is called ...

food biotechnology

The study of physiology, genetics, growth characteristics, survival and behavior of microbes is

food microbiology

EPA regulates pesticide application and residues on agricultural products under the authority of

food quality protection act

Providing energy and nutrients for maintaining good health is a fundamental function of...

foods

which of the following methods is least likely to reduce or eliminate harmful microbes in foods?

freezing

which of the following chilled food categories is associated with trimethylamine as an indicator of quality change?

fresh fish

All of the following represent a list of basic principles associated with food engineering except...

genetic engineering

thermal conductivity is used to characterize the rate of heat conduction over a distance and thus having large k value indicates a better conductor. which of the following has the lowest thermal conductivity?

glass wool

which of the following is an example where genetic modification was used to produce a crop variety that accumulates beta carotene to improve nutritional value?

golden rice

demographics describe characteristics of consumers who may purchase a food product. Which of the following is not considered as a useful piece of demographic data?

hair color

a amount of heat energy required to raise the temperature of a body of a given mass in degrees kelvin is called

heat capacity

Cooking, pasteurization, and freezing are examples of processes that involve the transmission of energy from a higher temperature object to a lower temperature object. This transmission is called ...

heat transfer

the deficiency disease associated with a lac of proper levels of thiamin is

beriberi

the pigment associated with the purple to red-yellow color of beets is called

betalain

A heating method that is intended to inactivate enzymes without sterilizing product is called ...

blanching

the removal of colored substances from oil by using diatomaceous earth clays at 194 F is called

bleaching

Which of the following is a pathogenic microorganism that produces one of the most toxic proteins known to humans and is spore-forming organism?

botulism

Given the assortment of chemicals found in chocolate, which of the following is not a mood altering stimulant or relaxant but is known to alter the flavor of milk chocolate?

butyric acid

which of the following may contribute to the loss of vitamins and minerals in foods?

heating of foods

in taste-testing the milk samples, the students on 11/30/18 were asked to indicate which sample they liked the best. This kind of testing is an example of a

hedonic test

dairy products are

high in calcium, protein, potassium and vitamin D

which of the following is not a unit operation that is utilized in the manufacture of hot dogs?

homogenization

Vitamins and minerals are important...

micronutrients

Which of the following beverages typically has the highest water content?

milk

Pilot plants simulate operations in a manufacturing plant by using ...

miniaturized equipment

A category of microorganisms characterized by being multicellular eukaryotes with growth evidenced by mycelium is ...

molds

Selecting healthy food is important and yet many people eat at fast food restaurants because they offer...

more convenience

strawberries and squash are examples of fruits that have peak respiration prior to harvest and this makes them examples of

nonclimacteric fruit

an example of a single-celled protozoa known to inhabit lakes and streams

none of the above

the chemical reaction of that is a result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma is called

none of the above

which of the following is an example of a hidden characteristic that is important to consumers but not readily detected by consumer senses?

nutrients

which of the following is not directly related to an area of research in food microbiology?

nutrigenomics

In the trans configuration of a fatty acid, the hydrogen (H) atoms are bonded in which position?

on the opposite side of the C=C (carbon double bond)

which of the following is an example of a Newtonian fluid that shows no change of viscosity as shear rate is increased?

orange juice

Meats that come from animals that meet certain production requirements such as containing no antibiotics and no pesticide-treated feed may be described as ...

organic foods

The air that is incorporated or injected into the mixture during the freezing of ice cream is called ...

overrun

which of the following pigment categories contains a porphyrin ring with Fe at its center?

oxymyglobin

the individual responsible for choosing the right materials, making sure the package and product are compatible, and ensuring that the package serves all of the technical requirements of the new product is the

packaging engineer

which of the following is not an example of a leavening agent for baked products

pectin

Sauerkraut production involves raw cabbage, salt and a fermentation culture containing a culture of which three organisms?

pediococcus cerevisiae, leuconostoc mesentreoides, lactobacillus brevis

A pair of organisms that may be used together as the starter culture for pepperoni is...

pediococcus cervisiae and lactobacillus plantarum

Diets have changed quite a bit in a generation and all of the following have contributed to this change except...

people have more teeth than before

Cultural heritage and the fact that staples and specialty food represent historic availability of local items is related to..

personal philosophy

one of the supermarket product categories that is dominated by the Simmons company is

pet foods

which of the following is an example of a pH control agent?

phosphoric acid

which of the following is unlikely to be an example of fermented food?

potato chips

foods that are ready to eat or ready to heat and then eat are typically classified as

prepared foods

cold plasma and 3D printing are categorized under whcih area of food science research?

processing and engineering

which choice best describes everything from the generation of new food product ideas to the product launch into the marketplace?

product development

Which of the following is not a frequent method to limit microbes in food?

proper labeling

The chemical feeling factor that is related to consuming capsaicin is known as ...

pungency

this program considers the whole process when evaluating quality

quality assurance

Arranging five samples in order of saltiness is an example of measuring data according to

rank

which is true for the equation: Mass in = Mass out + Accumulation

raw material is essentially the same as the product produced and any waste

a food or beverage that goes through a change that results in a low calorie version is an example of

reformulation

The recommended way to build muscle and prevent weight gain in the form of fat require which of the following?

resistance training

the biological oxidation of organic molecules to produce energy, carbon dioxide and water is called

respiration

the main method for preserving wet pet foods in flexible pouches, plastic cups with lids, or traditional cans is

retorting

which of the following is not one of the factors a consumer may control at the time coffee is being brewed?

roasting temperature

Beneficial microbes are used for manufacture of many food products. which of the following is an example of the yeast which is usually used for the manufacture of bread and beer?

saccharomyces cerevisae

The type of discrimination test that is arranged for panelists to select the sample that is the most different is known as a ...

triangle test

A clean label is one that has only clearly recognizable ingredients, none of which sound like chemicals.

true

Advertising is directed at communicating to first-adopters or influential people because endorsement by these key individuals can indirectly influence what we eat and drink

true

Antioxidants and dietary supplements are thought to contribute to health, but their role is not as clearly defined as calories, vitamins and minerals. 1. True 2. False

true

Convection involves heat transfer through movement of heated fluid from hot regions to cold regions.

true

Food borne infections require the consumption of viable microbes that grow and produce symptoms for an infectious disease

true

Food epidemiology is the study of disease outbreaks to identify causes and may involve investigation of consumption records, specimens and points of contamination. A. True B. False

true

Food safety is one of the reasons people make food choices but factors such as taste, price, and convenience typically rank higher when influencing the decision consumers make at mealtimes

true

Known as the Delaney Clause, the Food Additive Amendment of 1958 prohibits the approval of an additive if it is found to cause cancer in humans or animals. This amendment was further amended in 1996 to allow approval of additives with negligible risk for adverse impacts and thus eliminated the "zero-cancer-risk" requirement for food additives.

true

shrink refers to the amount of product wasted from entry to the store to the time it is purchased

true

some people can't smell certain compounds such as androstenone which causes a defect known as 'boar odor'. the inability to smell anything is called anosmia

true

some plant proteins such as soy protein may function like emulsifiers, water binders, and gelling agents in foods much like the proteins from eggs, milk, and meat

true

the diffusion of one material into another is expressed in Fick's law of diffusion where M is flux of component B, A is area, C is concentration, x is direction and D is diffusivity.

true

the use of a modified atmosphere containing carbon monoxide is very dangerous to consumers and accelerates the deterioration process of perishable items

true

turbulent flow occurs when flow rate or velocity is high so there are eddy currents in the fluid.

true

water hardness is a critical factor in food processing because it increases the cost of water treatment, may lead to additional use of sanitizers and contributes to higher energy consumption in heat exchangers

true

Cacao seeds (from which chocolate can be made) are found inside cacao fruit pods. The pods are harvested from which part of the cacao tree?

trunk

which of the following digestive disorders is associated with Helicobacter pylon?

ulcers

the sensory scientist may use monosodium glumate to train panelists to recognize which taste?

unami

To evoke responses to products that are perceived by the senses, sensory scientists must ...

use all of the above

Combining DNA molecules from different sources into one molecule in a test tube is called ...

using recombinant DNA technology

Based on composition and the fact that microwave ovens are effective because they heat foods that contain water, which one of the following does not heat well in a microwave oven?

vegetable oil

an instrument that is often used to measure the viscosity of foods is called a

viscometer

which term refers to the friction within a fluid that prevents it from flowing freely?

viscosity

which of the following is not a fat soluble vitamin

vitamin c

which of the following is the most plentiful ingredient in many foods and is used to raise (or lower) product temperature and is known to move within a product?

water

which of the following is a measure of the availability of water molecules in a food?

water activity

the separation of cereal grain components into fractions based on anatomical structure is called...

wet milling

Foods that are readily identifiable by their original components like milk, fresh vegetables and ground meat are examples of

whole foods

the approximate number of food products that survive from ideas to become a commercial success is about

1%

Milk chocolate contains milk powder, cocoa butter, sugar, lecithin, vanillin and approximately how much cocoa powder?

10%

which of the following is true about the recommended intake for proteins?

10-15%

the ideal water temperature for brewing coffee according to alton brown is

190-205

based on alton browns recommended ratio of ground coffee and water, 8 tablespoons of freshly ground coffee beans should be used to brew how many ounces of coffee?

24

The statistics from the CDC indicate that the annual number of deaths caused by food poisoning in the U.S. is approximately ...

3,000

Which of the following is the approximate energy value for lipids that are on a nutritional label for foods?

4 kcal/gram

The temperature range known as the "Danger Zone" is where pathogenic bacteria are likely to grow at a high rate. In this context, the Danger Zone corresponds to which temperature range?

40-140 F

Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods?

5. Personal Philosophy

The recommended diet for average people suggests that carbohydrates should provide approximately which proportion of calories each day?

55-70%

meeting the needs of the present without compromising the needs of the future is the definition of sustainability

true

which of the following is false? A. Preservatives work by slowing, stopping or killing microbes. B. A food additive is any substance added to food. C. Most additives are intentional D. Adulteration is legal to prevent oxidation reactions. E. Salt and sugar are the most common preservatives and work by decreasing water activity.

Adulteration is legal to prevent oxidation reactions

proteins are polymers of amino acids and every protein has an acidic end and an amino end

true

This important law ensures the safety and quality of meats by mandating inspection of every beef, pork and sheep carcass and by requiring inspection of all establishments that manufacture meat products.

Federal Meat Inspection Act

The major food law that shifts focus from responding to contamination towards preventing contamination is the ...

Food Safety Modernization Act

this system is known as a science based approach to prevent the production of unsafe foods and is called

HACCP

there are four levels of structure associated with proteins. The level that describes the overall spatial structure if the protein has more than one polypeptide is called

Quaternary structure of a protein

which of the following is true about processing?

Safety is the most important consideration in the design of a food process

androstenone is a compound associated with a minty aroma which all of humans can detect

false

The agency that regulates all meat and poultry plants that distribute products interstate or intentionally is...

USDA

Preservatives are food additives that prevent or slow spoilage. Which of the following is an example of something that may be added to food due to its ability to preserve food quality?

all of the above

Toxicology involves studying the development or reduction of toxic compounds in foods. A potentially harmful polycyclic aromatic hydrocarbon that is formed when food is heated about 120 C has been found in French Fries is called

acrylamide

A decrease in response under conditions of constant stimulation occurs with smell as well as taste. This decrease is called ...

adaption

the addition of ingredients in an attempt to fool the consumer

adulteration

create a true statement: the list of ingredients on a packaged food item will include...

all ingredients in descending order

Feasibility is important in the development of new food products and there are constraints that limit prospects for success. Which of the following is a constraint for developing a new food?

all of the above

Operations that provide prepared foods for consumption off-site or in-house include

all of the above

Some tasters have special characteristics that make them supertasters. Which of the following is a characteristic of a supertaster?

all of the above

While eliminating fats from the diet is unhealthy, which of the following is true?

all of the above

natural colorants may be isolated from which of the following sources?

all of the above

rancidity in food products is promoted by exposure to

all of the above

the roasting step affects the quality of coffee because the pyrolysis....

all of the above

which of the following is a factor affecting flavor perception?

all of the above

which of the following is an example of a unit operation for food processing?

all of the above

which of the following is enforced by USDA?

all of the above

which of the following is something that consumers can directly influence as they seek to improve sustainability of foods?

all of the above

which of the following may be a benefit attributed to ingredients used in formulated foods?

all of the above

which of the following may be a source of new food product ideas

all of the above

which of the following may be controlled by the proper use of packaging?

all of the above

Which of the following is true? 1. Food is an integral part of cultural heritage. 2. Family traditions influence our attitudes and provide a basis for judging new foods. 3. Food choices are influenced by our politics, friends, media and many other sources. 4. People's lives often revolve around finding, preparing and consuming food. 5. All of the above is true to some extent

all of the above is true to some extent

Production, handling and storage of natural, organic, and whole foods may ...

alter safety and nutrition values

Which of the following preservatives has been used in small amounts as an unlabeled treatment to control harmful bacteria in lean finely textured beef?

amnonuim hydroxide

microorganisms that require an absence of oxygen are classified as

anaerobes

An eating disorder resulting from prolonged fasting is called...

anorexia

BHA, BHT and tocopherol are examples of which type of food additive?

antioxidant

the sweetener with the least intense sweetness is

apartame

with regards to making coffee, which of the following is false?

approximately 90% of the weight of freshly ground coffee beans can be extracted by brewing

which of the following choices creates a false statement?

aspartame to reduce calories

as reported in the textbook, the number of companies involved in making a loaf of bread is closest to 30

false

Kosher and Halal laws specify the types of animals that are permissible for consumption. When properly prepared, which of the following may be acceptable for consumption according to both Kosher and Halal laws?

beef

fresh meat cuts that are prepared and packaged at a central processing facility and then shipped to the retail store for display are called

case ready meats

which of the following is not considered a benefit of food biotechnology

decreasing food safety

the sensory scientist may need to answer how products differ in multiple attributes. For this to be answered, a panel of 8-12 people who are screened for their acuity and trained to rate the intensity of all sensory attributes will be used. What kind of test is it?

descriptive test

character compounds are single compounds that convey aroma of foods. The character impact compound that represents butter best is

diacetyl

Foods which designed to act like drugs or chosen to be used as ingredients in other products are known as...

dietary supplements

Substances used to supply a need or reinforce one's diet are called

dietary supplements

which of the following is an example of mass transfer?

diffusion of salt

growth depends on synthesis. Protein synthesis relies on the polymerization of amino acids that are obtained in the diet

true

The inventory technique to properly rotate stock so that the first items in are also sold as the first items out is a useful factor to consider for ...

efficient distribution of food

Which of the following is a true statement? ... A. Lipoproteins are insoluble substances that transport dietary fiber in blood B. A diet high in vegetables will tend to be higher in fat, minerals and protein than a diet based on animal products C. Excessive lipid intake will result in Kwashiorkor and emulsification of glycogen D. The degree to which nutrients are absorbed is based on aerobic fermentation E. Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure

electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure

a two phase system in which an oil phase is dispersed into an aqueous phase is

emulsion

The purpose of HACCP is to eliminate the production of unsafe foods for consumers. The principle of HACCP that deals with ensuring that the HACCP plan has been implemented properly is ...

establish verification procedures

Accumulation of nutrients in water that depletes oxygen or in soil that decreases plant fertility is known as ...

eutrophication

a new food product that was developed at the University of Missouri by Dr. Fu-Hung Hsieh and has achieved commercial production is

extruded strips of soy-based chicken substitute

a forming technique whereby material is forced by compression through a shaped opening in a die to produce a continuous profile and a food products is called

extrusion

Adding egg, milk or soy proteins to a wheat product will bind the gluten so it can allow food manufacturers to label the product as gluten-free (GF).

false

An index that accurately reflects true environmental impact of a product is the consumer index

false

Conduction describes the electromagnetic radiation that has been observed to be emitted at the surface of a body that has been thermally excited.

false

Energy-balance refers to the excessive consumption of alcoholic beverages that impair motor skills because ethanol provides more calories than either starch or sugar

false

changes in a food product feature such as flavor, size, name and package results in the creation of a new product that is novel and perfect for all consumers

false

Every food product manufactured with genetically engineered plant or animal ingredients is labeled to warn people about the extremely hazardous toxins released by GMOs into the environment according to a risk assessment conducted by EPA, FDA and USDA in 2008.

false

Expiration dates are set based on safety factors (not quality) and are valid regardless of how food products are handled and stored.

false

Micrococcus and Pediococcus are examples of molds that may be used in a positive way to make foods such as soy sauce and cheese.

false

Nutrition is the scientific study of raw food materials, and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products

false

One kilocalorie equals the amount of energy required to raise 1 gram of water by 1 C

false

Spoiled foods are always unsafe and unspoiled foods are always safe. 1. True 2. False

false

The International Organization for Standardization offers several programs useful for monitoring quality. An example is the HACCP program which contains specific guidelines to ensure quality of food products for export to Europe.

false

a poor meal quality resulting from rapid pH decline while the carcass temperature is still high and evidence by poor color and low water holding capacity of muscle proteins is called dark, firm and dry meat

false

an intentional food additive is used in chocolate manufacture that serves as an emulsifier and is classified as a phospholipid is caffeine

false

the addition of hydrogen to unsaturated double bonds to increase the melting temperature of an oil is

hydrogenation

according to dr bacon, the product development model begins with observing consumer behavior and discovery of why people eat the foods they select. This step in the model is called

idea generation

Measurement situations that involve application of food science principles include all of the following except ...

if the MU football team will win the Homecoming Game

Which of the following is not one of the responsibilities of the FDA?

inspecting meat carcasses

the range of lightness to darkness of the food color refers to which term?

intensity

A set of different colored beverage samples was tasted by some students in class on 11/30/18. The purpose of this test was to measure the ...

intensity of the sweetness of each beverage

The textbook used for the course this semester is...

introducing food science (2nd edition) by shewfelt, orta-ramirez, and clarke

which of the following is a character-impact compound associated with bananas?

isoamyl acetate

Which of the following is false? 1. It is best to eat a limited variety of foods in order to maximize caloric intake 2. Purchase decisions are often based on appearance of the product 3. Flavor is a combination of taste and smell 4. Texture problems lead to rejection of many foods 5. Flavor, appearance and texture are properties that affect what people eat

it is best to eat a limited variety of foods in order to maximize caloric intake

which of the following is not true about a line extension?

it is certain to be a success because it is a line extension

Enthalpy is a measure of total energy of a system and a common unit of measure for this is

joules

the form of energy associated with position and is one of the two basic forms of energy is called

kinetic energy

the severe deficiency of protein in a human diet is called

kwashiorkor

which of the following is not an example of a pathogenic microorganism?

lactoobacillus delbrueckii

Heat input that does not result in a change of state (freezing/melting or condensing/boiling) but is change that can be detected by touch is called...

latent heat

which of the following is an environmental contaminant that can be found in some chocolates?

lead

which of the following is not one of the common steps used for the production of yogurt?

leavening

Identifying hotspots or points in a system where improvements can be made by agricultural production, supply chain, processing, distribution, retailing or consumer modification is known as ...

life-cycle analysis

polymerization of glucose units into longer chains like glycogen or amylopectin is best associated with..

lipids

Which of the following is true? A. Triglycerides are made from a fatty acid backbone with three glycerol molecules attached. B. At least 55-75% of calories in a normal diet should be obtained from lipid sources. C. Essential fatty acids are required in the diet for absorption of fat-soluble vitamins D. Fat replacers from protein or carbohydrate sources do not contribute calories to food products. E. Lipids are primarily composed of polar groups to make them soluble in water and that's why they are called hydrophilic.

lipids are primarily composed of polar groups to make them soluble in water and that's why they are called hydrophilic

Which of the following is not a feature of the nutrition facts for a food label?

list of ingredients

This microorganism causes flu-like symptoms and is very cold-tolerant and can cause an infection even with a very low infectious dose

listeria

The stage in a microbiological growth curve where rapid growth occurs and where the measured microbial numbers may be increasing to a very high number of cells is

log phase

Benefits of processing include all of the following except ...

loss of nutrients and quality is faster

foods that have a natural pH greater than 4.6 and aw of .85 or more are called...

low acid foods

Dr. Clarke's primary emphasis and research background is in ...

meat science

Which of the following is a type of pathogenic intestinal microorganism that is usually transmitted by cross-contamination or the "fecal-oral" route and is a major cause of food-borne illness in the US? It has recently been associated with huge recall of eggs.

salmonella

which of the following is an example of a chemical hazard that may be associated with an illness or injury when present in small amounts?

salts

Safrole is an example of a natural toxin that may be found in...

sassafras

Which of the following is a deficiency disease related to inadequate Vitamin C in the diet?

scurvy

the term that describes how effective the method is at detecting very small amounts is called

sensitivity

Which of the following is a feature of the nutrition facts for a food label?

serving size and servings per container

which of the following senses is not used to evaluate food once it is inside the mouth?

sight

guest speaker Dr. Craig Bacon is an alum of the University of Missouri and is currently the Senior Vice President of Technical Services for

simmons

People who reject convenience foods and emphasize quality covering all stages from shopping, preparing, and enjoying the food are likely to prefer ...

slow foods

flavor is a basic sensory quality that combines which of the following?

smell and taste

Sweetening agents, caffeine, edible acids and natural or artificial flavors are the significant ingredients in many ...

soft drink beverages

Which of the following microorganisms is not associated with causing a foodborne infection?

staphylococcus aureus

which method of freezing is used in most home refrigerators?

still air

an example of a commonly consumed disaccharide is

sucrose

which of the following is false? a. Sucrose is an antioxidant used to prevent rancidity and fat oxidation in formulated foods. b. Sugars provide bulk, structure and flavor in formulated foods. c. Reducing sugars will brown and sucrose will caramelize so food color is affected by sugars. d. Sugars are a major source of calories in formulated foods. e. Some artificial sweeteners are heat sensitive and better for soft drinks than baking

sucrose is an antioxidant used to prevent rancidity and fat oxidation in formulated foods

Companies who provide goods or services to help produce a product are called ...

suppliers

This term refers to the delivery of nutrients and oxygen to all of the body's cells by the vascular system

transport

which of the following is not true? a. Sourcing within a supply chain finds the least expensive raw material, ingredient, or service that results in minimally acceptable quality or safety. b. The goal of distribution is to deliver a product to the consumer in a reasonable time in acceptable quality with an adequate amount of shelf life remaining. c. Direct transportation reduces the number of times a product is handled. d. Sustainability is limited to concern about the foods we import. e. The ability to put us on a path for sustaining world resources may be the greatest challenge facing college students today.

sustainability is limited to concern about the foods we import

which of the following is a test format that was not used in the demonstrations on 11/30/18?

tetrad test

which of the following is false? a. Statistical process control involves the measurement of the effectiveness of a process or unit operation. b. Sanitation focuses on product characteristics while inspection relies on consumer acceptability. c. Texture refers to the perception of food structure when held, touched or chewed. d. Some measurements of quality are made using people as the evaluators. e. Scoville heat units refer to the intensity of heat substances like capsaicin in foods.

texture refers to the perception of food structure when held, touch or chewed

A severe form of toughening that results from thawing meat that was frozen before rigor mortis occurred is called ...

thaw rigor

which of the following is false? A. StarLink is a genetically modified corn developed by Aventis that contained an insecticidal protein derived from a bacterium. B. Microorganisms have been genetically modified to produce chymosin that is similar to the enzyme obtained from animals. C. Corn, soybeans and cotton are the leading genetically modified crops grown in the U.S. D. Drought resistance is an example of an enhanced input trait that may be obtained through crop biotechnology. E. The FDA encourages the transfer of human genes to all food crops by 2025 as a way to preserve the use of GMO ingredients and to secure economic advantages whenever crops become resistant to herbicides.

the FDA encourages the transfer of human genes to all food crops by 2025 as a way to preserve the use of GMO ingredients and to secure economic advantages whenever crops become resistant to herbicides

which of the following requires the declaration of eight key allergens on FDA regulated product labels?

the Food Allergen Labeling & Consumer Protection Act

Which of the following is true? A. GMOs are rarely present in conventional processed foods in the U.S. B. The World Health Organization (WHO) is responsible for testing GM crops to determine if they are safe to introduce into the environment within the U.S. C. The Pew Initiative on Food and Biotechnology polled American consumers and found that the vast majority (75-80%) favor the introduction of genetically modified foods into the U.S. food supply. D. The Board on Agriculture and Natural Resources found no substantial evidence of a difference in risks to human health between currently commercialized genetically engineered crops and conventionally bred crops.

the board of agriculture and natural resources found no substantial evidence

Fourier's law of thermal conductivity relates heat flux to the temperature difference of two points and the distance between the points. Engineers may use this to determine ...

the time it takes to fully cook the coldest spot in a food

the type of bacteria that tolerate the highest temperatures are called

thermophiles

Which of the following is true abut preservatives?

they are food ingredients that slow spoilage and prevent foodborne illness

A test method that is used to determine the level at which an ingredient can be detected or recognized is called a...

threshold test

Natural chemicals and products are not necessarily superior to artificial or processed products

true

Stress and mood may affect food choices that people make

true

Trichinella and Toxoplasma are examples of bacteria that may be transmitted to humans who eat fresh produce that was exposed to contaminated water.

true

Under the original Food, Drug and Cosmetic Act (1938), FDA did not have the authority to require food recalls. They simply had to use other enforcement tools available to the agency to encourage manufacturers to voluntarily recall the unsafe foods.

true

a major obstacle to food quality and safety is product contamination

true

according to the video featuring expired milk in montana, approximately 40% of food produced in the US is wasted annually

true

consumer acceptability involves consumer preferences and quality describes properties of food that can be measured by food scientists

true

formulated foods are always mixtures of ingredients

true