Cryptic Title
Food Microbiology: A target sporeforming pathogen has a D-value at 100°C of 15.0 minutes and a z-value of 10°C. How long must a product be processed at 120°C to kill 1,000,000 cells of the microorganism? A) 0.9 minutes B) 1.5 minutes C) 0.15 minutes D) 15.0 minutes
A) 0.9 minutes
According to the U.S. FDA, a "good source" of a nutrient is equivalent to _____ of the Reference Daily Intake (RDI) for that nutrient. A) 10% B) 20% C) 50% D) 100%
A) 10%
When pasteurizing milk products (without added sugars), which temperature/time is required? A) 161°F/72°C for 15 seconds B) 190°F/ 88°C for 20 seconds C) 200°F/93°C for .02 seconds D) 212°F/100°C for 0.05 seconds
A) 161°F/72°C for 15 seconds
Regulatory: Given that USDA regulations require the equivalent of 6% raw meat in chicken alfredo sauce, and that a cooked meat ingredient has 95% equivalent raw meat, and cooking yield is 70%, how much cooked meat ingredient must be used? A) 4.42% B) 4.8% C) 5.99% D) 6%
A) 4.42%
A recall has been initiated for an ingredient in a product manufactured by a company. What information on the primary packaging would be MOST useful for identifying the product being recalled? A) Alphanumeric lot code B) Brand name and variety information C) Ingredient statement D) Packaging type
A) Alphanumeric lot code
Food Chemistry & Analysis: What is the MOST effective analytical methodology to analyze the arsenic content of apple juice? A) Atomic absorption spectroscopy B) Gas chromatography C) High performance liquid chromatography D) Mass spectroscopy
A) Atomic absorption spectroscopy
PD - A vendor change occurred to replace the primary gum ingredient in a major branded frosting. To ensure that there is no change in the product's shelf life, which of the following characteristics is MOST IMPORTANT to test for an exact match to the control product? A) Aw B) carbohydrate C) fat D) pH
A) Aw
Food Safety: Which of the following microbial hazards in canned-food processing is the MOST difficult to destroy? A) Clostridium botulinum B) Escherichia coli O157:H7 C) Listeria monocytogenes D) Salmonella enterica
A) Clostridium botulinum
Which of the following practices is the MOST effective to ensure continuing compliance to a quality system? A) Continuous training B) Executive involvement C) Internal audit D) Third-party audit
A) Continuous training
Which sensory test is conducted to verify the intensity of black pepper flavor throughout the shelf life of a hot-dog product? A) Descriptive B) Paired comparison C) Preference D) Triangle
A) Descriptive
Which of the following agencies would provide guidance on the labeling regulations of Beet Juice Concentrate added to a fruit juice for color? A) Food and Drug Administration (FDA) B) Food Safety Inspection Service (FSIS) C) United States Department of Agriculture (USDA) D) Occupational Safety and Health Administration (OSHA)
A) Food and Drug Administration (FDA)
A traceability system in which a seasoned breading for parfried chicken cutlets is included MUST identify which entity? A) The breading supplier B) The flour mill C) The restaurant chain D) The salt supplier
A) The breading supplier
Food Chemistry & Analysis: What attribute of a typical home freezer results in formation of large ice crystals in frozen foods during storage? A) auto-defrost cycle B) heat from compressors C) high temperature set-point D) presence of high moisture foods
A) auto-defrost cycle
Quality Assurance & Control: In order to measure the capability of a process, the process must A) be in control B) be in start-up mode C) have defined specifications D) have defined critical control points
A) be in control
A marketing team wants to make the following claim on a new Vitamin C sports drink: "Every glass has as much Vitamin C as 5 gallons of fresh Yak's milk." What type of claim is this statement under USA FDA regulatory law? A) comparative claim B) qualified health claim C) nutrient content claim D) structure-function claim
A) comparative claim
Which of the following conditions taken alone would BEST ensure the shelf stability of a non-thermally processed food product at room temperature? A) continuous training B) executive involvement C) internal audit D) third party audit
A) continuous training
Food Chemistry & Analysis: Pediococcus bacteria are known to produce this strongly flavored metabolite that is highly valued in the dairy industry but generally NOT desired in the brewing industry. A) diacetyl B) geraniol C) methional D) phenylacetaldehyde
A) diacetyl
Quality Assurance & Control: Which of the following is a commonly accepted data analysis tool? A) histogram B) spider chart C) tree diagram D) Specifications
A) histogram
A bakery company has decided to make sourdough bread. What type of microorganisms will be needed for this bread? A) one or more bacteria to produce acetic and lactic acids, and a yeast that tolerates acid and produces carbon dioxide B) one or more bacteria to produce citric and acetic acids, and a yeast that tolerates acid and produces carbon dioxide C) one or more bacteria to produce citric and lactic acids, and a yeast that tolerates acid and produces carbon dioxide D) one or more yeasts that produce both lactic acid and carbon dioxide
A) one or more bacteria to produce acetic and lactic acids, and a yeast that tolerates acid and produces carbon dioxide
Regulatory: Which of the following foods in NOT considered a major food allergen by the FDA? A) pea protein B) soy protein C) egg protein D) milk protein
A) pea protein
Food Microbiology: A dairy processing company that produces soft cheese has a specification of Listeria monocytogenes negative. Ten samples of cheese were tested. Nine were negative for Listeria and one sample had a count of 15 CFU/g. Based on these results, what should be done with the cheese? A) place on hold until Listeria monocytogenes is confirmed B) destroy the product because Listeria monocytogenes was isolated C) release for sale because Listeria monocytogenes was not isolated D) reprocess because Listeria monocytogenes was isolated
A) place on hold until Listeria monocytogenes is confirmed
Which of the following is NOT part of a bio-safety plan meant to prevent contamination of ingredients? A) publicity B) personnel C) food storage D) receiving ingredient inspections
A) publicity
You want to replace soy protein in a beverage with an ingredient that does not require an allergen label. What ingredient should you select? A) rice protein B) almond milk C) heavy cream D) hydrolyzed wheat gluten
A) rice protein
Food Engineering: With regard to the lethality effectiveness of the design of a high temperature short time (HTST) pasteurization process, the treatment time is measured only in: A) the holding tube B) the heater section and the holding tube C) the heater section, holding tube and cooling section D) the heater section, holding tube, cooling section and packaging
A) the holding tube
Regulatory: The laboratory analysis for your product shows that the Vitamin C level is 50% higher than the amount stated on the nutrition label. How does this impact the labeling requirement? A) this product is in compliance with the requirements for nutrition labeling B) this product is in compliance with the requirements for ingredient labeling C) this product is not in compliance with the requirements for nutrition labeling D) there is not enough information given here to determine if the product is in compliance with nutrition labeling regulations
A) this product is in compliance with the requirements for nutrition labeling
Food Chemistry & Analysis: What is the goal of the pectin methylesterase (PME) inactivation in orange juice pasteurization? A) to prevent the cloud loss B) to prevent flavor changes C) to prevent vitamin C losses D) to prevent microbial growth
A) to prevent the cloud loss
Sensory: Which of the following is an example of a Difference Test used in Sensory Analysis? A) triangle test B) acceptance test C) paired preference test D) quantitative descriptive analysis
A) triangle test
Regulatory: The U.S. Food and Drug Administration requires that records for the safety of thermally sterilized foods be kept for how many years? A) 1 B) 3 C) 5 D) 10
B) 3
Food Engineering: Pasteurization of orange juice will be applied in a pasteurizer with a retention tube of 4 cm of diameter and 10 m of longitude. What is the pasteurization time to process 1.257 m3 of juice/h? A) 26 s B) 36 s C) 46 s D) 56 s
B) 36 s
PD - Optimization: Sorbic acid is typically used to inhibit yeast and mold, and is effective up to a pH of A) 5 B) 6.5 C) 7 D) 8
B) 6.5
Sorbic acid is typically used to inhibit yeast and mold, and is effective up to a pH of A) 5 B) 6.5 C) 7 D) 8
B) 6.5
Food Engineering: The moisture content of a potato is 400% on a dry basis. What is its percentage moisture content on a wet basis? A) 40% B) 80% C) 125% D) 800%
B) 80%
Food Engineering: In a granola bar production facility, bars are produced at 1000 lb/hr. The constituents are sugar syrup (250 lb/hr), granola blend (700 lb/hr), and nut blend (150 lb/hr). What is the yield of this process? A) 85% B) 91% C) 96% D) 110%
B) 91%
Which of the following soup products is MOST probably gluten free? A) Chicken noodle with vegetables B) Chunky tomato C) Creamy cheddar broccoli with roasted red pepper D) "Italian wedding," with noodle pellets
B) Chunky tomato
A quality manager is informed that two raw dairy materials have come into the plant within acceptable levels, but they have a slightly high color value. Some of this raw material has already been used to produce two days' worth of product on the line. What should the manager do? A) Ask manufacturing to taste the product to determine if it is okay. B) Collect a random sampling of products that were produced and compare visually against retained samples from earlier lots. C) Immediately throw out the product with no further testing. D) Inform upper management that the product specification should be changed
B) Collect a random sampling of products that were produced and compare visually against retained samples from earlier lots.
Quality Assurance & Control: Which of the following steps is required to complete operational process specifications? A) Collect data on incoming raw ingredients B) Collect data over the full range of operation C) Talk to equipment manufacturers and suppliers D) Talk to consultants and outside engineers
B) Collect data over the full range of operation
Food Safety: Recently, a child has consumed a product and had a severe allergic reaction to soy that was a contaminant in the product. The product is not soy based, but was produced on a line with other products that contained soy. What should the food manufacturer do FIRST to help prevent this problem in the future? A) Change all of product labels to state that the products may contain soy. B) Conduct a hazard analysis and look for ways to isolate production lines. C) Contact the regulatory authorities and ask for a waiver to produce the product with or without soy. D) Set critical limits for the amount of soy that should be allowed in the product.
B) Conduct a hazard analysis and look for ways to isolate production lines.
In creating a nutritional label, a company MUST do which of the following? A) Perform analytical, microbiological, and sensory testing B) Conform to food labeling regulations. C) Hold mandatory discussions with and seek approval by food regulatory agency. D) Rely on standards of identity.
B) Conform to food labeling regulations.
Regulatory: In creating a nutritional label, a company MUST do which of the following? A) Perform analytical, microbiological, and sensory testing B) Conform to food labeling regulations. C) Hold mandatory discussions with and seek approval by food regulatory agency. D) Rely on standards of identity.
B) Conform to food labeling regulations.
Quality Assurance & Control: Which of the following would be considered a critical product quality influencing factor in approving a new vendor? A) Delivers product with a certificate of analysis B) Demonstrates consistent compliance to specifications C) Guarantees lowest cost and quickest delivery D) Supplies competitors with the same or similar products
B) Demonstrates consistent compliance to specifications
R&D has scheduled a scale-up test in a facility where you are the quality manager. You notice that one of the ingredients is an allergen. What is the most important NEXT step? A) Assess the costs involved in preventing cross contamination. B) Determine whether the current SSOP includes this allergen. C) Escalate the matter to executive management for directions. D) Refer to the company's corporate policy on R&D ingredients.
B) Determine whether the current SSOP includes this allergen.
The quality manager has been given a new product for introduction in her plant. She creates the batch sheets and ingredient tracing forms, develops the finished good labels, lot coding formats, and case label. She also creates the forms where process parameters are to be documented. What has she done? A) Developed the food safety specification B) Developed the recordkeeping and documentation system C) Developed the testing protocols D) Developed the traceability system
B) Developed the recordkeeping and documentation system
A drying operation for making shelf-stable potato cubes consists of dicing whole potatoes, blanching, drying, and packaging. Which of the following should be closely monitored during the production process, and why? A) Blancher temperature, as it drives color retention. B) Dice size, as it impacts moisture level after drying. C) Dryer gas flow rate, as it affects the sustainability score. D) Packaging type, as it impacts customer retention.
B) Dice size, as it impacts moisture level after drying.
What type of system should be used for monitoring the safety of a process? A) BRC B) HACCP C) ISO 22000 D) SQF Level II
B) HACCP
Quality Assurance & Control: What is generally recognized as the most important foundational aspect of an approved supplier program? A) recall program B) HACCP program C) meeting specifications D) record management system
B) HACCP program
Food Engineering: When a soup product was scaled up from the benchtop, using the same recipe, the product turned out much thicker and darker. Which of the following could cause this difference? A) Double delivery of salt. B) Heating system differences C) Ingredient interactions D) Overdilution with water
B) Heating system differences
A company's alcoholic beverage mix should contain 500 mg of sodium per serving. Which of the following testing methods could the quality lab use to verify the level of sodium in the batch? A) Refractometer B) Iodine titration C) Karl Fischer titration D) NIR
B) Iodine titration
Sensory Evaluation & Consumer Testing: What does it mean if your overall liking sensory scores are denoted with the following letters? Sample 1: 6.5a Sample 2: 7.2b Sample 3: 6.9ab A) Sample 1 is more preferred than Sample 2 or Sample 3, even though the overall liking score is lower B) Sample 1 and Sample 2 are significantly different from each other, but not significantly different from Sample 3 C) Sample 2 is more preferred than Sample 1 or Sample 3, and the difference between the 3 samples is insignificant D) Sample 3 is significantly different from both Sample 1 and Sample 2, and Sample 1 and Sample 2 are not significantly different from each other
B) Sample 1 and Sample 2 are significantly different from each other, but not significantly different from Sample 3
Quality Assurance & Control: After running a process capability study, the process capability values were calculated as Cp = 2.0 and Cpk = 1.0. Select the statement that describes this process. A) is capable and is running at target B) is capable and is not running at target C) is not capable and is running at target D) is not capable and is not running at target
B) is capable and is not running at target
Developers want to select one of four prototypes to move into a large-scale test market. A 9-point hedonic liking test has been conducted using 100 category consumers. The resulting analysis of variance provided p-values of 0.03 for products. An alpha level of 0.05 has been selected to protect for Type I Error. Which of the following interpretations best describes the outcome of the test? A) Cluster analysis should be applied to investigate if there is liking segmentation. B) The products are significantly different. C) There is no significant difference amongst consumers, which invalidates the product difference results. D) There is no significant difference between consumers at the 95% confidence level.
B) The products are significantly different.
A fermented beverage is enhanced with a natural fruit flavoring added post-fermentation to increase turbidity. Turbidity could interfere with assessment of several quality attributes. Which of the following sample preparation techniques would likely NOT assist in an accurate analysis of the product? A) filtration B) acidification C) centrifugation D) solid phase extraction
B) acidification
PD - Prototype Design & Testing: Which molecule is primarily responsible for the phenomenon known as retrogradation in baked goods? A) pectin B) amylose C) cellulose D) amylopectin
B) amylose
Regulatory: Ingredient claims for the amount of sugar on the label of a food product can BEST be supported by A) a certificate of analysis by the ingredient supplier. B) analytical testing for conformity to specification sheet. C) calculation from a handbook of food composition. D) calculation from the formula.
B) analytical testing for conformity to specification sheet.
Food Microbiology: What is the minimum water activity of a food to ensure pathogen bacteria will NOT grow? A) aw < 0.83 B) aw < 0.85 C) aw < 0.87 D) aw < 0.89
B) aw < 0.85
PD - Optimization: A product development team has developed a new yogurt product and you are tasked with determining for the total manufacturing costs of the food product. Which of the following is NOT a cost for you to include? A) cost of ingredients B) business income tax C) production personnel D) production facility utilities (steam, electricity, gas)
B) business income tax
Food Safety: In a hazard analysis, one source of chemical hazards is A) metal shavings B) cleaning solutions C) worn conveyer belts D) contaminated cooling water
B) cleaning solutions
Food Safety: What is the best definition for the concept of "validation" in a HACCP plan? A) demonstration that the testing scheme employed for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process B) demonstration that the control measures selected for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process C) demonstration that the sanitation program employed for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process D) demonstration that the finished product testing program employed for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process
B) demonstration that the control measures selected for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process
Food Microbiology: Which of the following indicates proper beer fermentation is occurring? A) hops B) ethanol C) dissolved oxygen D) unsaturated fatty acids
B) ethanol
PD - Prototype Design & Testing: Food additives are substances that are added to foods to preserve flavor, enhance taste and appearance, as well as provide food safety. Which of the following is NOT a major class of food additives? A) sweeteners B) fat substitutes C) acidity regulators D) anti-caking agents
B) fat substitutes
Food Safety: Good manufacturing practices (GMP) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). GMPs describe the manufacturing practices A) to efficiently produce food B) for producing safe food products C) to keep production employees safe D) of foods for export to international markets
B) for producing safe food products
Good manufacturing practices (GMP) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). GMPs describe the manufacturing practices A) to efficiently produce food B) for producing safe food products C) to keep production employees safe D) of foods for export to international markets
B) for producing safe food products
An oligosaccharide is a carbohydrate containing A) two sugar units B) four to seven sugar units C) several hundred sugar units D) several thousand sugar units
B) four to seven sugar units
Raw materials containing allergens should be clearly labeled with the appropriate allergen placards and stored in a warehouse, segregated A) behind non-allergen-containing ingredients. B) from all other ingredients and all other allergens. C) in a difficult-to-access location. D) with allergen-containing ingredients away from "non-allergens."
B) from all other ingredients and all other allergens.
Quality Assurance & Control: A facility received a tanker of lemon juice. The quality control department will pull a sample from the top of the tanker from the sampling port. To ensure the sample gathered to test the Brix is MOST representative, the sample should be obtained A) from the top. B) from the middle. C) from the bottom. D) from the discharge area.
B) from the middle.
To analyze the volatile flavor compounds in a product, what is the BEST analytical technique to use? A) atomic absorption (AAS) B) gas chromatography (GC) C) liquid chromatography (LC) D) inductively coupled plasma (ICP) spectroscopy
B) gas chromatography (GC)
Which package would maximize quality and shelf life of extra-virgin olive oil? A) clear glass bottle B) green glass bottle C) oxygen barrier PET plastic bottle shrink-wrapped D) oxygen barrier PET plastic bottle with nitrogen flush
B) green glass bottle
Food Chemistry & Analysis: Which of the following is a consequence of the partial hydrogenation of vegetable oil? A) increase oil smoke point B) increase oxidative stability C) reduce saturated fat content D) decrease liquid fat surface tension
B) increase oxidative stability
What are some of the critical manufacturing requirements that should be recommended to minimize development of rancidity/oxidation in a shelf stable, heat-processed, dairy-based sauce? A) process and store product under the UV light B) mix, heat, fill, and store product in closed systems C) increase the final slurry heating temperature from 190°F (88°C) to 210°F (99°C) D) have some of the parts (agitators, pipes, etc.) of equipment made from copper
B) mix, heat, fill, and store product in closed systems
A purchasing director is looking for an economical replacement for the current supply of onions used at an onion dehydration plant. Which of the following is the MOST economical source of onions? A) onions at 10% dry matter, costing $100/ton B) onions at 14% dry matter, costing $120/ton C) onions at 16% dry matter, costing $200/ton D) onions at 13% dry matter, costing $130/ton
B) onions at 14% dry matter, costing $120/ton
PD Concept Development: When conducting a technical feasibility assessment of a product concept, which of the following would be a consultant or source of information for your assessment? A) human resources B) operations manager C) graphic design specialist D) customer service personnel
B) operations manager
Regulatory: US legislation requires that food manufacturers label eight major food allergens. Which of the following allergens would be required to be labeled? A) celery B) peanuts C) mustard D) silicon dioxide
B) peanuts
Food Chemistry & Analysis: In a vegetable operation, the process specifies that peas be blanched prior to canning. What is the marker enzyme used to determine the success of blanching? A) catalase B) peroxidase C) lipoxygenase D) chlorophyllase
B) peroxidase
Food Chemistry & Analysis: In fruit and vegetable processing, which enzyme is of MOST concern when attempting to maintain color stability during storage? A) lipoxygenase B) polyphenol oxidase C) pectin methylesterase D) increase the alpha-amylase
B) polyphenol oxidase
Regulatory: The U.S. FDA regulatory code states that nutrition labeling of _______ is voluntary. A) candy B) raw fruit C) dried fruit D) whole milk
B) raw fruit
PD - Implementation & Commercialization: You are formulating a dry taco seasoning blend that will be used by the consumer to prepare taco meat. The key seasoning ingredients in the blend weigh 5 grams, however the factory pouching equipment can only fill 23 grams or more into the pouch. What additional ingredient, and its classification, would you add to the seasoning blend? A) salt - flavor enhancer B) starch - bulking ingredient C) soy oil - coating ingredient D) silicon dioxide - anti-caking
B) starch - bulking ingredient
Regulatory: The laboratory analysis indicates 0.4 g/100 g trans fat in a food product. How should the trans fat content be labeled for this food product with a serving size of 50g? A) the product should be labeled as a percent of daily value B) the product should be labeled as 0 g of trans fat per serving C) the product should be labeled as 0.2 g of trans fat per serving D) the product should be labeled as 0.4 g of trans fat per serving
B) the product should be labeled as 0 g of trans fat per serving
Food Microbiology: What is the purpose of creating a sampling plan, which includes a microbiological sampling procedure, test methods and decision critieria? A) to accept or reject the decision criteria B) to accept or reject a batch of an ingredient or product C) to compare sampling procedures and decision criteria D) to gather content information about an ingredient or product
B) to accept or reject a batch of an ingredient or product
PD- Product Optimization: Which nutrient is MORE stable under pasteurization or UHT processing? A) thiamine B) vitamin A C) vitamin C D) vitamin B12
B) vitamin A
Regulatory: Which ingredient is considered one of the major food allergens? A) red 40 B) wheat C) sulfites D) monosodium glutamate
B) wheat
Food Chemistry & Analysis: A water/sucrose solution with a molar concentration of sugar of 2% is defined as "an ideal solution." What is the water activity (aw) of this solution? A) 0.02 B) 0.92 C) 0.98 D) 1.00
C) 0.98
Acidified foods are defined as those which consist of low acid foods to which acid or acid foods are added, resulting in a pH below what value? A) 3 B) 4 C) 4.6 D) 5
C) 4.6
Food Chemistry & Analysis: A 5.018 g sample of ground beef was dried in an infrared oven to a final weight of 2.358 g. What is the percent solids of the beef sample? A) 0.4699% B) 2.13% C) 46.99% D) 53.01%
C) 46.99%
Food Microbiology: A vegetative microorganism has a D-value at 55° C of 2.0 minutes and a z-value of 5° C. How many of the cells will be killed in a heat process of 55° C for 6 minutes? A) 90% B) 99% C) 99.9% D) 99.99%
C) 99.9%
Sensory Evaluation & Consumer Testing: You are performing a t-test to understand the texture liking of a new product. You have collected sensory data from panelists who have scored two different fiber levels (25% and 40% fiber) as to texture liking. You want to know if the panelists score the texture differently. In order to use the t-test properly, what conditions MUST be met? A) Each sample has n>30. B) The two products are dependent samples. C) Assumed that the sensory data is normally distributed. D) The data measurements can have different interval scales.
C) Assumed that the sensory data is normally distributed.
When evaluating the quality of fruits and fruit juice products, which parameter is the most common key quality measure? A) pH B) refractive index C) Brix to acid ratio D) anthocyanin content
C) Brix to acid ratio
R&D is developing a new potato chip snack seasoning. Ground paprika is used to color the seasoning. Which of the following color tests would provide the most objective assessment of whether the snack seasoning is within the established specification? A) Color tiles B) Extractable color C) Hunter color D) Visual comparison to retained sample
C) Hunter color
Quality and R&D teams were asked to select a proper method of verifying product quality and consistency of pre-cooked striped bacon during their regular production. Which of the following is the MOST appropriate sensory-test methodology to achieve this task? A) Descriptive test B) Duo trio test C) In-house semi-trained panel D) Triangle test
C) In-house semi-trained panel
Food Microbiology: Which of the following processes is MOST effective in killing pathogens? A) Dry steam B) Ethylene Oxide C) Irradiation D) Ozone
C) Irradiation
PD - Which of the following parameters is MOST important when deciding what material to use when packaging red meat? A) Moisture transmission rate B) Opacity C) Oxygen transmission rate D) Thickness
C) Oxygen transmission rate
If the microbiology group sets the standards for microbiological limits on a raw material specification to a level that is outside of the industry standards, which of the following is the most likely result? A) The supplier may refuse to sell their raw material. B) Spoilage of products on the shelf may result due to the higher microbiological limits. C) Procurement may not be able to purchase enough raw material to support the annual volume. D) The flavor of the raw material may be degraded and not perform well in the product formulas.
C) Procurement may not be able to purchase enough raw material to support the annual volume.
PD - Implementation & Commercialization: Which of the following manufacturing issues requires engineering technical assistance? A) Material-handling rules were disregarded. B) Product was made using expired ingredients. C) Production line runs below expected efficiency. D) The batch was measured incorrectly.
C) Production line runs below expected efficiency.
Food Chemistry & Analysis: What is the main process that allows green tea to contain a higher EGCG (epigallocatechin gallate) level? A) A lower drying temperature. B) The bushes are covered in shade before the plucking. C) The enzymes in the leaves are deactivated early in the processing. D) The tea goes through a long oxidation process.
C) The enzymes in the leaves are deactivated early in the processing.
PD - Implementation & Commercialization: After a scale-up bread production test at the plant, it was noticed that some of the bread samples pulled for evaluation began to mold on the surface within 5 days versus 21 days with the previous lab-made samples, but the other attributes were met. Which of the following scenarios is the MOST likely cause of the problem? A) during mixing, the ventilation system was blowing mold spores into the area where the raw materials were being weighed out B) The oven temperatures were not as hot at the lab as the ovens in the plant. C) The individuals working on the line in the slicing and bagging area were touching many of the loaves of bread as they exited the cooling tunnel D) The proofing step at the plant was located in an area which had windows open and the mold spores were coming in from outside and landing on the surface of the bread before they went into the oven
C) The individuals working on the line in the slicing and bagging area were touching many of the loaves of bread as they exited the cooling tunnel
Quality Assurance & Control: Manufacturers in the food industry seek Global Food Safety Initiative certification to achieve which of the following? A) As a tool to evaluate employee performance B) To comply with new regulatory requirements C) To promote uniform standards for food safety D) To eliminate local, state, and FDA audits
C) To promote uniform standards for food safety
Sensory: Regardless of the methodology used for plant quality control programs, a necessary component(s) of any sensory test is/are A) multiple test samples B) multiple control samples C) a sample of the target product D) a finished product sample from the most recent production run
C) a sample of the target product
Quality Assurance & Control: Which of the following is the most important aspect for success of a total quality program? A) training program B) documentation system C) commitment of senior management D) identification of critical control points
C) commitment of senior management
Your business team conducted an ideation focused on indulgent cream soups. From these ideas several concepts were created and you've been asked to conduct a technical feasibility assessment for these concepts. A technical feasibility assessment is the process of proving that the concept is technically possible. Which task below would occur later in the product development cycle? A) regulatory review B) packaging system and materials C) completed product specifications D) prototype formula cost estimates
C) completed product specifications
Sensory: The productivity team has a great cost-saving idea. Marketing has said that they will only make a change to their flagship product if Productivity can show that the dedicated consumer will not notice the change. Productivity wants sensory data to present to Marketing to justify their case. What sensory test should the sensory manager recommend? A) descriptive B) focus group C) consumer acceptance test D) preference test
C) consumer acceptance test
Food Safety: Which of the following is a HACCP Critical Control Point (CCP) for a Ready-To-Eat, refrigerated, sliced turkey product? A) slicer sanitation B) salt concentration C) cook time and temperature D) good manufacturing practices (GMPs)
C) cook time and temperature
Quality Assurance & Control: The MOST important form of control of cockroaches in a food plant is A) UV lights B) roach bait C) effective sanitation D) ultrasonic sound waves
C) effective sanitation
The Marketing team would like to launch a shelf-stable red pepper hummus-filled cracker sandwich. What is R&D's technical solution to Marketing's challenge? A) nitrogen flushing prior to packaging B) addition of sorbic acid to hummus filling C) formulation of filling and cracker to the same water activity D) placement of an oil barrier between the fresh hummus dip and the cracker
C) formulation of filling and cracker to the same water activity
Regulatory: Of the following prepared food products, which would be required by the US FDA to have a nutrition label? A) spices B) instant coffee C) frozen vegetables D) dietary supplements
C) frozen vegetables
A fast-food chain has a specification for their fruit juice of no more than 1 colony forming units of aerobic organisms in 2 ounces (-60 ml) of product. Which of the following analyses is sensitive enough to reliably be used to determine whether the product met the specification? A) spiral plating B) serial dilution C) membrane filtration D) direct microscopic count
C) membrane filtration
Food Safety: Which of the following is a correct food safety plan for monitoring critical control points in a process? A) monitor the critical control point daily, documenting the value each time B) monitor the critical control point frequently, documenting deviations only C) monitor the critical control point for each batch of product, documenting the value D) monitor the critical control point for each batch of product, documenting deviations only
C) monitor the critical control point for each batch of product, documenting the value
Food Safety: Food safety-related challenge studies are used to validate food safety in processing procedures, product storage conditions and shelf life. Which of the following is NOT an example of a challenge study? A) inactivation study B) growth inhibition study C) oxidative rancidity study D) pathogen combination study
C) oxidative rancidity study
Sensory: A food scientist is developing a barbeque sauce and has 3 sweetening ingredients from which to choose: sugar, honey, and molasses. Sensory testing can be used to determine what is most liked by consumers. Which of the following sensory tools would be the BEST choice in providing this direction? A) duo-trio B) trained panel C) preference testing D) paired comparison
C) preference testing
Knowledge of which of the following will MOST help in developing a product formula that can withstand food manufacturing and distribution? A) marketing claims B) packaging graphics C) processing capability D) regulatory requirements
C) processing capability
Quality Assurance & Control: Which of the following quality organizations is the highest ranking hierarchically? A) quality control program B) quality assurance system C) quality management system D) quality improvement program
C) quality management system
Food Chemistry & Analysis: Which of the following is NOT an example of an additive used to inhibit lipid oxidation? A) tocopherols B) ascorbic acid C) sodium benzoate D) ethylenediamine tetraacetic acid (EDTA)
C) sodium benzoate
PD - Prototype Design & Testing: The reason for choosing pectin for yogurt-based applications is its A) ability to form soft gels. B) solubility at ambient temperature. C) stability in the presence of calcium ions. D) ability to be added at any step of the process.
C) stability in the presence of calcium ions.
PD - Prototype Design & Testing: When beginning to develop a product that includes blueberries, the deciding factor to determining the percent of blueberries used is MOST LIKELY determined by which of the following statements? A) the particle size of the blueberries selected B) the sweetness of the individual varieties of blueberries C) the formula cost and availability of blueberries throughout the year D) the Hazard Analysis and Critical Control Point (HACCP) program of the blueberry suppliers
C) the formula cost and availability of blueberries throughout the year
Food Chemistry & Analysis: A laboratory certificate of analysis presents the analytical results of a pesticide residue test for the ingredient you are considering for use. The results are shown as "negative" or "none detected." What other pieces of information are needed in order to be able to accept this ingredient for use? A) regulatory limits and what country this laboratory was located in B) the chemical extraction procedure was used for this analysis and what equipment was used C) the level of detection used for this pesticide analysis and how this compared with the regulatory limits D) the country this labora8tory was located in and whether the import permit and ISO accreditation was up-to-date
C) the level of detection used for this pesticide analysis and how this compared with the regulatory limits
Bench-top prototypes/protocepts have served many purposes in the product development process. Which of the following is NOT one of them? A) to test the clarity of product concept B) to get preliminary product cost estimate C) to use as storage sample for shelf life determination D) to use as reference for designing the required process
C) to use as storage sample for shelf life determination
PD - Optimization: An advantage of glass packaging for foods is that it is A) heavy. B) breakable. C) transparent. D) temperature resistant.
C) transparent.
Low acid canned foods and acidified foods have water activity above what value? A) 0.6 B) 0.7 C) 0.9 D) 0.85
D) 0.85
Food Engineering: The T0 value is 250°F and the F0 value is 6.00 minutes for a thermal process applied to a food product. What is the F value for this product at 248°F if Z = 18°F? A) 6.04 min B) 6.30 min C) 6.70 min D) 7.75 min
D) 7.75 min
Food Engineering: Milk flowing at 1 kg/s is being cooled from 80C to 60C in a plate heat exchanger. The cooling medium is flowing at 5 kg/s with an initial temperature of 40C and a final temperature of 44C. Assuming the milk has a specific heat of 4.189 KJ/Kg K, what is the amount of heat removed from the milk? A) 0.05 KJ/s B) 0.24 KJ/s C) 168 KJ/s D) 84 KJ/s
D) 84 KJ/s
Food Microbiology: The test results from a micro-laboratory shows a high level of microorganisms in your product. What is the proper interpretation of these results? A) The product is spoiled. B) The product is acceptable. C) The test needs to be repeated. D) It depends on the product type.
D) It depends on the product type.
PD - What is the MAIN function of calcium propionate in a tortilla formulation? A) Binder B) Dough conditioner C) Flavor enhancement D) Mold inhibitor
D) Mold inhibitor
Quality Assurance & Control: Which of the following is a type of testing that can be completed to ensure a dairy product meets the fat content specification? A) Gas chromatography B) Liquid chromatography C) Mass spectroscopy D) Sulfuric acid digestion
D) Sulfuric acid digestion
What is the appropriate next step if process deviations are identified during the thermal processing of a food product? A) the product may be destroyed immediately B) The process may be stopped and the FDA should be notified about what action to take as a result C) The process may be modified if the operators have enough experience to determine the modification that is required D) The deviation may be corrected if there are appropriate reprocessing or alternate processing options previously defined by the process authority
D) The deviation may be corrected if there are appropriate reprocessing or alternate processing options previously defined by the process authority
Quality Assurance & Control: For meat products that will be marketed in the United States, inspection by which of the following entities is required? A) FDA B) IFT C) Third-party food-testing lab D) USDA
D) USDA
PD - Implementation & Commercialization: Which of the following is the fastest method of pasteurization? A) Batch heating B) High temperature short time (HTST) C) Microwave heating D) Ultrahigh temperature (UHT)
D) Ultrahigh temperature (UHT)
PD - Prototype Design & Testing: A food scientist is developing a new batter for a battered, frozen chicken nugget. The scientist is struggling with excessive browning of the product during baking. The current formula contains the following ingredients: Wheat, wheat flour, corn starch, milk, sodium bicarbonate, monocalcium phosphate, ammonium bicarbonate, sugar, salt Which of the following ingredients is MOST LIKELY the cause of the problem? A) salt B) milk C) corn starch D) ammonium bicarbonate
D) ammonium bicarbonate
You have created a new whole grain muffin that contains 20% intermediate moisture cranberry bits. When developing a specification for this intermediate moisture cranberry bit, which of the following parameters would be MOST important to identify in terms of food safety? A) pH B) Fruit content C) Bit partial size D) aw (water activity)
D) aw (water activity)
Quality Assurance & Control: A manufacturing plant is producing a fat-based cookie filling. Quality control finds that the flavor is not as fresh as the control. What should be tested for FIRST? A) pH B) salt content C) sugar content D) free fatty acids
D) free fatty acids
The marketing team has challenged its developers to produce a new extruded snack to be targeted toward children. The concept is to have a big, expanded puffy snack. To get the desired appearance and texture, what should be the MAIN component of the snack? A) corn oil B) corn grits C) soy protein concentrate D) high-amylose corn starch
D) high-amylose corn starch
A unit operation is a single function within a multi-step process. You have been charged with verifying the unit operations needed to manufacture a chocolate ice cream product. Which of the following would be a unit operation in a typical ice cream plant? A) dry storage B) air removal C) fermentation D) homogenization
D) homogenization
Food Engineering: What is most commonly used to sterilize paperboard packaging material used in aseptic packaging? A) steam B) hot water C) chlorine dioxide D) hydrogen peroxide
D) hydrogen peroxide
Food Chemistry & Analysis: The term lipophilic is synonymous to A) surfactant B) hydrophilic C) amphiphilic D) hydrophobic
D) hydrophobic
Sensory Evaluation & Consumer Testing: Which of the following types of scales can be incorporated into quantitative consumer testing in order to assist the product developer to identify product attributes which need adjustment? A) rank order B) overall liking C) descriptive analysis D) just about right (JAR)
D) just about right (JAR)
The MAIN function of breakfast cereal packaging is to prevent A) color loss. B) flavor loss. C) moisture loss. D) moisture gain.
D) moisture gain.
PD - Optimization: A food scientist is developing a new refrigerated, thick and creamy dairy dip with an "only 5 ingredients" market positioning. There are problems achieving the desired shelf-life as the product tends to separate after only a few days on the shelf. The current ingredient list consists of: evaporated milk, sunflower oil, modified food starch, natural flavor. Which of the following ingredients would be MOST likely be able to help solve the separation problem? A) sucrose B) soybean oil C) heavy cream D) mono and diglycerides
D) mono and diglycerides
PD - You are developing a new bread product and you notice that the bread is staling faster than what you had expected. You should consider adding A) water B) dextrose C) corn syrup D) monoglycerides
D) monoglycerides
PD - Which protein source delivers a "complete protein" [protein digestibility corrected amino acid score(PDCASS =1)]? A) corn meal B) pinto beans C) wheat gluten D) nonfat dry milk
D) nonfat dry milk
What do you need to know to ensure the formula you developed can withstand food processing and distribution? A) ingredient cost B) nutritional values C) consumer acceptance D) potential mode of failure
D) potential mode of failure
PD - The purpose of a raw material specification is to form the basis for A) procurement of the highest-quality ingredients. B) the manufacturing facility processing parameters. C) the finished product documentation requirements. D) procurement of ingredients that provide the desired functionality.
D) procurement of ingredients that provide the desired functionality.
PD - Implementation & Commercialization: The cost of an evaporation process used for the purpose of concentration is defined by the A) relation of energy to product cost B) quantity of solvent evaporated by quantity of heat applied C) relation between costs of energy and food to be processed D) quantity of solvent evaporated per unit of heating steam used
D) quantity of solvent evaporated per unit of heating steam used
Food Engineering: The ______ section of a plate heat exchanger has product on BOTH sides of the plates. A) cooling B) heating C) holding D) regeneration
D) regeneration
The plant quality program includes an allergen program. The allergen program includes identification of allergens, label reviews, scheduling, sanitation, and testing of products. Compliance to all these elements should be monitored by A) having all test results validated by a third-party lab. B) daily observation of all production schedules. C) sending label updates to a review team prior to printing. D) routine auditing of all elements of the program.
D) routine auditing of all elements of the program.
Food Safety: Which process assures the non-allergenicity of soybean oil? A) acid treatment at pH 3.0 B) proteolysis by fermentation C) heating to 80 °C for 30 minutes D) solvent extraction and refinement
D) solvent extraction and refinement
Food Microbiology: Which factors should be taken into consideration when setting the microbiological specification and sampling plan for a finished ingredient? A) the severity of the potential hazard, the likelihood of process failure and the sampling size most commonly used B) finished products do not require microbiological specifications since processing will eliminate all commonly found micro-organisms C) finished products do not require microbiological specifications because it is more important to focus on raw material microbiological specifications D) the severity of the potential hazard, the effect of processing on the microbiological status of the food, and the intended use of the food should all be included
D) the severity of the potential hazard, the effect of processing on the microbiological status of the food, and the intended use of the food should all be included
Regulatory: Which type of document is used as a source to confirm compliance with Code of Federal Regulations, Title 21? A) personnel records B) material safety data sheets C) preventative maintenance records D) thermal process temperature records
D) thermal process temperature records
Sensory: The most neutral way to serve samples in a sensory test is to label the samples with what type of code? A) single letter B) geometric shape C) one-digit number D) three-digit number
D) three-digit number
