National FFA Food Science 2009 Test
Certain foods having a blue or red shade get their hue from pigments called ________ that are sensitive to pH changes. In acid solution, they turn red, while they turn blue in basic solutions.
Anthocyanins
The presence of an agricultural pesticide in a food product would be considered a _______ hazard in a HACCP plan.
Chemical
To make ready-to-reheat and eat pancakes that are sold frozen in retail stores, the manufacturing company must cook the pancakes before the freezing process. When pancake batter is poured into a pan that is made hot by energy released from a heating element, the pan transfers the heat by _____________ to the batter.
Conduction
Which of the following products would NOT contain trans fat?
Oreo cookies made with canola oil.
Celery wilts when placed in a dry environment because water leaves the cells through a process called __________.
Osmosis
__________ is a linear polymer of D-galacturonic acid that forms an ester with methanol and is used as an ingredient to make jelly.
Pectin
A pizza company printed a new package for frozen pizza and the consumer cooking instructions on the package states that the pizza should be reheated to a final temperature of 77 degrees celsius. The cooking instructions should have listed the final cooking temperature in fahrenheit instead of celsius. You have been asked to convert 77 degrees celsius to fahrenheit. What should the final cooking temp be in fahrenheit on the label.
171
In ___________, the Nutrition Labeling and Education Act requires food labels to carry basic nutrition information.
1990
It takes approximately __________ pounds of milk to make 1 pound of butter.
22.8
A Hershey's Milk Chocolate bar contains 13 g fat, 8 g saturated fat, 26 g total carbs, 1 g dietary fiber, 24 g sugar, 3 g protein. Based on this info the chocolate bar would contain _________ calories.
233
Fresh fruits, vegetables, and meats are _______ precent water.
70-90
Sugar is considered _______.
A compound
Aspartame, a common low calorie sweetener used in beverages such as Diet Coke is _____________.
A dipeptide consisting of aspartic acid and phenylalanine.
The acid found in vinegar is __________ acid.
Acetic
The government regulates irradiation as ___________.
An additive
__________ is the basic sugar molecule from which all other carbs are built.
Glucose
_______ is a process of preserving food through a combination of partial drying and freezing.
Dehydrofreezing
_______ is a heat resistant connective tissue found in meat.
Elastin
An avocado will turn brown after it has been cut and bruised due to __________________.
Enzymatic browning
Fermentation of glucose with yeast produces _____________.
Ethyl alcohol and carbon dioxide
The _______ has the responsibility for regulating additives that are used in food processing.
FDA
Vitamins A,D,E, and K are ___________.
Fat soluble vitamins
If a food product undergoing slow freezing is improperly wrapped, the airflow past the food will increase water loss from the frozen product into the air. This could result in _________ on the product surface.
Freezer burn
Cream produces foam or whipped cream because of its viscosity and it _______________.
Has a low surface tension
The word sanitation is derived from the Latin work sanitas, meaning "______."
Health
To prevent butterfat from separating out as cream when milk stands during retail display and storage, milk is _______.
Homogenized
An IQF process means that a food product has been ________.
Individually quick-frozen.
A food chemist conducting research in a laboratory must know how to use all chemicals properly and keep an ________ for each chemical in the lab that describes the safe use of the chemical and steps to take in case of an accident.
MSDS
____________ is important in baking yeast bread since it acts as a catalyst for the breakdown of a disaccharide into simple sugars, that in turn, break down to product carbon dioxide which causes dough to rise.
Maltase
The color of ground beef color changes from bright cherry red to brown or _______ when packaged in an oxygen permeable package.
Metmyoglobin
Because triglycerides molecules are _________, they resist the hydrogen bonding that dissolves sugars in water.
Non-polar
Lard, or rendered ___________, is popular in the baking industry for use in pastries, cakes, and frosting.
Pork fat
If a food scientist measures a quantity of salt several times with similar results for a formulation, this measurement would be considered _________.
Precise
To prevent or slow oxidative rancidity in a food product, a food processor could ___________.
Prevent light transmission through the use of opaque or non-light-transmitting packaging
A company that manufactures potato chips inspects the product for color, chip size, thickness, and other attributes to assess the degree of acceptability of the chips. In other words, the company is checking _____.
Product quality
Hard wheat will yield a flour that has a higher __________ than that of flour from soft wheat.
Protein-to-starch
Amino acids are the building blocks of _________.
Proteins
Gluten in flour contains fibrous and globular ________ and gives baked goods their structure and shape.
Proteins
One of the functions of sodium nitrite in cured meat products is to ____________.
Provide flavor
In the U.S., the Food Guide _______ is a visual reminder of what makes up a balanced diet and the icon is found on the labels of some food packages.
Pyramid
When cabbages are stored they undergo a process termed _______ that yields principally water and carbon dioxide.
Respiration
MREs or meals ready-to-eat are processed in ________ and have an extended shelf life of up to 3 years.
Retort pouches
A ___________ is a substance that reduces, but not necessarily eliminates microbial contamination on inanimate surfaces to levels that are considered to be safe from a public health standpoint.
Sanitizer
_______ produces a heat stable toxin so even prolonged heating doesn't destroy this toxin if present in food.
Staphylococcus aureus
To assess the effectiveness of a heat treatment when processing food, companies use a ____________ which is a graph that plots microbes killed against time at a particular temperature.
Thermal death time curve
Milk aseptically processed and marketed in a box that can be stored without refrigeration for three months or more if unopened is called ______ milk.
UHT
At the Country Farms Soup Company, a food scientist is evaluating the sensory properties of a new chicken soup and wants to evaluate the impact of savory, or __________, characteristics.
Umani
When water boils, a phase change occurs so that liquid turns into a gas. This phase change is called __________.
Vaporization
As the starch concentration increase in a mixture, the resulting paste becomes more _________.
Viscous
A low acid food is a food ____________.
With a very little acid (pH>4.6)