Food Sci Clarke Final Exam
Which of the following is a pathogenic microorganism that produces one of the most toxic proteins known to humans and is spore-forming organism?
Clostridium botulinum
Gluten-free products are available to individuals who wish to avoid gluten and for those with an auto-immune disorder called ...
celiac disease
Noodles,baguettes, and pasta are examples of foods originating in different regions of the world. All are based primarily on ...
cereal grains
Which of the following steps is not designed to adjust the microbial and flavor quality of water intended for production of soft drinks? a. coagulation b. chlorination c. sand filter d. carbonation e. activated charcoal filter
chlorination
Which of the following is not true about making cheese? a. Low water activity and added salt helps to preserve cheese. b. Whey contains whey proteins and is drained away during cheese making. c. Whey protein is the major protein in milk and is coagulated by acids from bacteria in the starter culture. d. Rennin (aka rennet) is a natural cheese making enzyme often derived from calves' stomachs. e. Conditions during ripening affect enzymatic changes in fat and protein to result in different cheeses
Whey protein is the major protein in milk and is coagulated by acids from bacteria in the starter culture.
Which of the following pigment categories contains a porphyrin ring with Mg (magnesium) at its center? 1. chlorophyll 2. deoxymyoglobin 3. betalain 4. anthocyanin 5. carotenoid
chlorophyll
Which of the following is related to recrystallization of chocolate after temperature abuse? a. enzymatic browning during fermentation b. Dutching to reduce acidity c. Non-enzymatic browning during roasting d. chocolate bloom e. using more cocoa powder to make dark chocolate
chocolate bloom
Changes noted in the food industry include all the following except ....
cleaner households
Combining DNA molecules from different sources into one molecule in a test tube is called
cloning
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
Selecting healthy foods is important and yet many people eat at fast-food restaurants because they offer...
convenience
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? a. Dutching b. conching c. tempering d. roasting e. all of the above
dutching
The comparison of one farmer to the performance of other growers in a county, state or nation to help farmers adopt sustainable practices can be accomplished by using a ...
fieldprint
Character impact compounds such as benzaldehyde and isoamyl acetate are used as which category of food additive? 1. pH control agents 2. stabilizers and thickeners 3. emulsifiers 4. sweeteners 5. flavorants
flavorants
Which of the following requires the declaration of eight key allergens on FDA regulated product labels
food allergen labeling and consumer protection
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
The major food law that shifts the focus from responding to contamination towards preventing contamination is the
food safety modernization 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? a. irradiating b. canning c. fermenting d. freezing e. pasteurizing
freezing
Which of the following chilled food categories is associated with trimethylamine oxide as an indicator of quality change?
fresh fish
People who reject convenience foods and emphasize quality covering all stages from shopping, preparing, and enjoying the food are likely to prefer ...
functional foods
All of the following represent a list of basic principles associated with food engineering except... A. mass balance B. heat transfer C. energy balance D. mass transfer E. genetic engineering
genetic engineering
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? a. age b. gender c. hair color d. income e. education
hair color
The 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
Kosher and Halal laws specify the types of animals that are permissible or forbidden for consumption. Even when properly prepared, which of the following is not acceptable for consumption according to both Kosher and Halal laws?
beef
Character impact compounds are single compounds that convey aroma of foods. The character impact compound that represents almond best is
benzaldehyde
The sensory scientist may use quinine or caffeine to train panelists to recognize which taste
bitter
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
An eating disorder resulting from self-induced vomiting and abuse of laxatives is called ...
bulimia
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? a. serotonin b. butyric acid c. endorphins d. theobromine e. phenylethylamine
butyric acid
Which of the following may contribute to the loss of vitamins and minerals in foods? a. Washing foods b. Exposure to light c. Heating of foods d. Exposure to oxygen e. All of the above may contribute to nutritional loss
heating of foods
In taste-testing the vanilla-flavored milk samples, the students on 4/26/17 were asked to indicate which sample they liked the best. This kind of testing is an example of a
hedonic test
Dairy products are ... 1. noted for containing more sugar and less starch than vegetables 2. a good source of essential dietary fiber and vegetable gum stabilizers 3. high in calcium, protein, potassium and vitamin D 4. solid at room temperature because they have a higher level of unsaturated fat than corn oil 5. the richest source of fiber, B-vitamins, iron, zinc, and cholesterol in the average diet
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? a. homogenization b. smoking/cooking c. peeling d. chilling e. chopping (or emulsifying)
homogenization
In comparison to the traditional Toll House chocolate chip cookie recipe, which of the following choices would contribute to making a batch of "soft" or "puffy" chocolate chip cookies?
melting the butter
Pilot plants simulate operations in a manufacturing plant by using
miniaturized equiptment
Which of the following is the most popular cheese in America and is set mainly with rennet and the curd is given pasta filata treatment?
mozzarella
Strawberry and squash are examples of fruits that have peak respiration prior to harvestand thus they do not continue to ripen after harvest. This makes them examples of ...
nonclimacteric fruit
An example of a single-celled protozoa known to inhabit lakes and streams. A. Pseudomonas fluorescens B. Streptococcus lactis C. E. coli O157-H7 D. Salmonella enteriditis E. None of the above
none of the above
The fat replacer called "Olestra" is derived from which source? a. gums b. milk protein c. lecithin d. hydrocolloids e. none of the above
none of the above
Myristicin is an example of a natural toxin that may be found in ...
nutmeg
Foods designed to act like drugs are known as ...
nutraceuticals
Foods which contain ingredients marketed to perform a specific function are known as ...
nutraceuticals
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 a linear change of viscosity (no thinning or thickening) as shear rate is increased? A. orange juice B. egg whites C. apple sauce D. chocolate syrup E. all of the above
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
Which of the following is a deficiency disease related to inadequate calcium in the diet?
osteoporosis
The air that is incorporated or injected into the mixture during the freezing of ice cream is called ...
overrun
The individual responsible for choosing the right material(s), 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
In an effort to determine if crispness was greater in one type of cookie or another, which type of test was used with volunteer participants in class on 4/26/17?
paired compairison
When baking cookies for best quality and no cleaning problems, the Good Eats DVD recommended the use of
parchment paper
Which of the following is not an example of a leavening agent for baked products? a. baking powder b. pectin c. baking soda d. yeast e. ammonium bicarbonate
pectin
Diets have changed quite a bit in a generation and all of the following have contributed to this change except ...
people are generally sedentary
Which of the following is an example of a pH control agent? 1. monosodium glutamate 2. pectinase 3. lecithin 4. phosphoric acid 5. Aspartame
phosphoric acid
The science of biological changes from harvest to consumption is called
postharvest physiology
Foods that are ready to eat or ready to heat and then eat are typically classified as ...
prepared foods
An example of a popular cheese that is a product of blending "green curd" with ripened cheese and emulsifier salts before cooking, cooling and packaging is
processed cheese (american cheese)
Benefits of processing include all of the following except... a. processed food is more likely to be eaten b. processed food always require less packaging c. shelf stable foods are ready when we are d. processed foods have less waste e. processed foods are often processed to reduce or eliminate harmful microbes
processed foods always require less packaging
Cold plasma and 3-D printing are categorized under which area of food science research? 1. Sensory quality and other frontiers 2. Microbiology and toxicology 3. Nutritional properties 4. Processing and engineering 5. Chemistry
processing and engineering
Which choice best describes everything from the generation of new food product ideas to the product launch into the marketplace? a. food distribution b. corporate mission c. food safety d. product development e. food processing
product developement
Which of the following is not a frequent method to limit microbes in food? 1. proper handling 2. proper storage 3. proper sanitation 4. proper packaging 5. proper labeling
proper labeling
The type of bacteria that tolerate the lowest temperatures are called
psychrophiles
The chemical feeling factor that is related to consuming raw onions is known as
pungency
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 A. optimizing process systems is what sensory scientists do B. boundary layers are always latent C. temperature is the same as energy D. mass is measured in British Thermal Units E. raw material is essentially the same as the product produced and any waste
raw material is essentially the same as the product produced and any waste
Which of the following is not attributed to an improvement of processing efficiency that could reduce production costs? a. reducing water use in processing b. reducing energy use in processing c. using direct transportation d. reducing packaging e. reformulating the product
reducing water use in processing
The transformation from an immature stage to one that is palatable is called
ripening
Which of the following is an example of a hidden characteristic that is important to consumers but not readily detected by consumer senses? a. color b. aroma c. flavor d. texture e. safety
safety
Which of the following is an example of an endogenous toxin associated with peach pits?
safrole
In the demonstration conducted on 4/26/17, the students who tasted the hot dogs were asked to identify which sample was the same using a
triangle test
Antioxidants and dietary supplements are thought to contribute to health, but their role is not as clearly defined as calories, vitamins and minerals. T/F?
true
If one melts butter, uses bread flour, reduces egg white, and uses a high ratio of brown sugar to white sugar, the result will be a chewy cookie. T/F?
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 pylori? 1. constipation 2. anorexia 3. acid reflux 4. irritable bowel syndrome 5. ulcers
ulcers
The steps used in making formulated foods are called
unit operations
An ice cream product with 60% natural vanilla flavoring and 40% artificial vanilla flavoring is legally allowed to be labeled as ...
vanilla flavored ice cream
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? A. vegetable oil B. pork chops C. pop corn D. butter E. carrots
vegetable oil
Which term refers to the friction within a fluid that prevents it from flowing freely? A. turbulence B. viscosity C. convection D. thermal resistivity E. rheology
viscosity
Which of the following is a measure of the availability of water molecules in a food? 1. relative humidity 2. moisture content 3. water activity 4. water vapor pressure 5. water holding capacity
water activity
The separation of cereal grain components based on anatomical structure but not solubility differences is called
wet milling
Foods that are readily identifiable by their original components like milk, fresh vegetables and ground meats are examples of
whole foods
This term refers to the delivery of nutrients and oxygen to all of the body's cells by the vascular system
transport
The approximate number of food products that survive from ideas to become a commercial success is about ...
1%
The statistics from the CDC indicate that the annual number of deaths caused by food poisoning in the U.S. is approximately ...
3,000
Milk chocolate contains milk powder, cocoa butter, sugar, lecithin, vanillin and approximately how much cocoa powder?
10%
As reported in the textbook, the number of companies involved in making a loaf of bread is closest to
13
Which of the following is true about preservatives? 1. they are food ingredients that slow spoilage and prevent foodborne illness 2. they eliminate the need for other methods of food preservation 3. they are never needed for locally produced foods 4. they are allergens 5. they increase the risk for foodborne illnesses
2. They eliminate the need for other methods of food preservation
Which of the following is the approximate energy value for proteins 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
The recommended diet for average people suggests that carbohydrates should provide approximately which proportion of calories each day?
55-70%
Advice on how to help a friend with an eating disorder includes ... 1. Don't be judgmental 2. Be a good listener 3. Don't assume the role of a nutritionist 4. Don't oversimplify the problem by saying "All you have to do is eat". 5. All of the above are true
All of the above
The category of recall that involves products that may cause serious health problems or death called
Class I
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
Which of the following is true? 1. Essential fatty acids are required in the diet for absorption of fat-soluble vitamins 2. At least 55-75% of calories in a normal diet should be obtained from lipid sources. 3. Triglycerides are made from a fatty acid backbone with three glycerol molecules attached. 4. Fat replacers from protein or carbohydrate sources do not contribute calories to food products. 5. Lipids are primarily composed of polar groups to make them soluble in water and that's why they are called hydrophilic.
Essential fatty acids are required in the diet for absorption of fat-soluble vitamins
A poor meat quality resulting from rapid pH decline while the carcass temperature is still high and evidenced by poor color and low water holding capacity of muscle proteins is called pale, soft and exudative (PSE) meat. T/F?
False
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). T/F?
False
Aroma that is perceived by the nose before food enters the mouth is called retronasal perception T/F?
False
Artificial chemicals are always different than natural ones and therefore are too dangerous to be approved by the FDA for use in foods. T/F?
False
Changes in a product feature such as flavor, size, name and package results in the creation of a novel food product. T/F?
False
Conduction describes the electromagnetic radiation that has been observed to be emitted at the surface of a body that has been thermally excited T/F?
False
Conduction involves heat transfer through movement of heated fluid from hot regions to cold regions T/F?
False
Consumer acceptability involves consumer preferences and quality describes properties of food that can be measured by food scientists. T/F?
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 T/F?
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. T/F?
False
Food biotechnology is the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as food additives, as they undergo chemical interaction/reaction during harvest, storage, and distribution of foods T/F?
False
Food epidemiology is the study of disease outbreaks to identify causes and may involve investigation of consumption records, specimens and points of contamination T/F?
False
Food safety is always the most important reason people make food choices because factors such as culture, budget and time can never influence the decision consumers make when it is mealtime. T/F?
False
Hot entrées are sterile and therefore microbial growth does not occur when food is left out at room temperature for an extended time. T/F?
False
Laminar flow occurs when flow rate or velocity is high so there are eddy currents in the fluid T/F?
False
Meeting the needs of the present without compromising the needs of the future is the definition of food quality. T/F?
False
Pseudomonas fluorescens is considered to be an example of a common pathogenic microorganism. T/F?
False
Spoiled foods are always unsafe and unspoiled foods are always safe. T/F?
False
The amount of energy required to raise 1 gram of water by 1°C is a kilocalorie. T/F?
False
The greatest source of food waste in developed countries is immediately after harvest T/F?
False
The high-pressure processing method separates nutritional components from foods (such as avocados) by using a high temperature to concentrate the structure. T/F?
False
The list of ingredients on a package reveals the actual amount of each item in the product formulation T/F?
False
Trichinella and Toxoplasma are examples of bacteria that may be transmitted to humans who eat fresh produce that was exposed to contaminated water. T/F?
False
EPA regulates pesticide application and residues on agricultural products under the authority of
Food quality protection act
Which of the following is an example where genetic modification was used to produce a crop variety that accumulates beta carotene (Vitamin A precursor) to improve nutritional value? 1. Flavr Savr tomatoes 2. Glowing tobacco plant 3. Fast growing modified Atlantic salmon 4. Golden rice 5. Star-Link corn
Golden rice
This system is known as a science-based approach to prevent the production of unsafe foods and is called ...
HACCP
The textbook used for the course this semester is ...
Introducing food science by clarke
Enthalpy is a measure of total energy of a system and a common unit of measure for this is
J (joules)
Which of the following is not an example of a pathogenic microorganism? A. Campylobacter jejuni B. Listeria monocytogenes C. E. coli O157:H7 D. Lactobacillus delbrueckii E. Staphylococcus aureus
Lactobacillus delbrueckii
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 monocytogenes
Growth depends on having protein synthesis and protein synthesis relies on the polymerization of which nutrient obtained in the diet?
amino acids
Sauerkraut production involves raw cabbage, salt and a fermentation culture containing a culture of which three organisms? A. Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus B. Bacillus stearothermophilus, Psuedomonas fluorescens, Rhizopus stolinifer C. Pediococcus cerevisiae, Leuconostoc mesenteroides, Lactobacillus brevis D. Pediococcus cerevisiae, Pediococcus acidilactici, Pediococcus pentasaceus E. Giardia lamblia, Saccharomyces cerevisiae, Streptococcus salivarius spp thermophilus
Pediococcus cerevisiae, Leuconostoc mesenteroides, Lactobacillus brevis
Which of the following is not true about the cultures used in making cheese? a. Psuedomonas bacteria are preferred for making cottage cheese. b. Penicillium roquefortii is a mold that is used for certain blue cheeses. c. Leuconostoc bacteria produce diacetyl which makes a nutty flavor in cheeses. d. Propionibacteria produce CO2 and propionic acid needed for the eyes and flavor of Swiss cheese. e. Lactococci, Streptococci and Lactobacilli convert lactose to lactic acid in making cheeses.
Psuedomonas bacteria are preferred for making cottage cheese.
A program that involves inspecting products to make sure they meet standards and comply with laws and regulations is
Quality Control
A food or beverage that goes through a change that results in a low calorie version is an example of
Reformulation
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? A. Trichina spiralis B. Pseudomonas fluorescens C. Lactobacillus delbrueckii D. Pediococcus cerevisiae E. Saccharomyces cerevisiae
Saccharomyces cerevisiae
Which of the following is true about processing? a. Appearance, flavor and texture of processed foods are identical to fresh, whole foods. b. Processed foods never provide nutritional value. c. Safety is the most important consideration in the design of a food process. d. Preservation techniques may encourage spoilage of foods. e. Processing is an approved method for cleaning foods that have been exposed to unsanitary practices.
Safety is the most important consideration in the design of a food process.
40. Which of the following is not a true statement related to drying foods? a. Removing moisture reduces the ability for microbes to grow. b. Dry foods like flour may still contain a small amount of moisture c. Water activity refers to the total amount of water in food products d. Moisture content of food is not the same as water activity e. Spray drying is a method that may be used to dry liquid products such as eggs or milk
Spray drying is a method that may be used to dry liquid products such as eggs or milk
Which of the following microorganisms is not associated with causing a foodborne infection? 1. E. coli O157:H7 2. Campylobacter jejuni 3. Vibrio cholera 4. Staphylococcus aureus 5. Salmonella typhii
Staphylococcus aureus
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
Which of the following is not used by sensory scientists to evoke correct responses during an evaluation? A. Samples are usually served under controlled conditions with random 3-digit codes. B. Temperature, volume of sample, and cooking preparation are randomized to represent variable consumer preferences. C. Samples are often served in a random or counterbalanced presentation order. D. Samples are served under controlled conditions that are free from other distractions. E. Sensory panels are best conducted in well-designed facilities where the lighting can be controlled and there is good ventilation to control aromas from the samples.
Temperature, volume of sample, and cooking preparation are randomized to represent variable consumer preferences.
Which of the following is false? 1. StarLink is a genetically modified corn developed by Aventis that contained an insecticidal protein derived from a bacterium. 2. Microorganisms have been genetically modified to produce chymosin that is identical to the enzyme obtained from animals. 3. Corn, soybeans and cotton are the leading genetically modified crops grown in the U.S. 4. Drought resistance is an example of an enhanced input trait that may be obtained through crop biotechnology. 5. 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 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.
The ability to put us on a path for sustaining world resources may be the greatest challenge facing college students today.
Which of the following is a true statement? ... 1. Lipoproteins are water insoluble substances that transport dietary fiber in blood 2. Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure 3. Excessive lipid intake will result in Kwashiorkor and emulsification of glycogen 4. The degree to which nutrients are absorbed is based on aerobic fermentation 5. A diet high in vegetables will tend to be higher in fat, minerals and protein than a diet based on animal products
The degree to which nutrients are absorbed is based on aerobic fermentation
Which of the following is true about the recommended intake for proteins? 1. People should avoid consuming proteins because they are not healthy for people. 2. The recommended daily intake for proteins is 10-15% of daily caloric intake per day. 3. The recommended daily intake for proteins is at least 55-75% of body mass index. 4. Proteins must be consumed with partially hydrogenated fats on a daily basis to ensure proper transport and absorption of cholesterol. 5. All of the above are true.
The recommended daily intake for proteins is 10-15% of daily caloric intake per day.
A clean label is one that has only clearly recognizable ingredients, none of which sound like chemicals T/F?
True
A major obstacle to food quality and safety is product contamination T/F?
True
A pair of organisms that may be used together as the starter culture for pepperoni is Pediococcus cerevisiae and Lactobacillus plantarum T/F?
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. T/F?
True
An intentional food additive used in chocolate manufacture that serves as an emulsifier and is classified as a phospholipid is lecithin. T/F?
True
Expiration dates are set based on quality factors (not safety) and are useless if products are not properly handled and stored. T/F?
True
Food borne infections require the consumption of viable microbes that grow and produce symptoms for an infectious disease.
True
Formulated foods are products that are mixtures of ingredients. T/F?
True
Functional food refers to a method used by the food industry to achieve stabilization of products. T/F?
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. T/F?
True
Nutrition is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances. T/F?
True
Shrink refers to the amount of product wasted from entry to the store to time it is purchased T/F?
True
Some people can't smell certain compounds such as androstenone. This is called specific anosmia T/F?
True
Starter cultures are used to initiate most food fermentations T/F?
True
Stress and mood may affect food choices that people make. T/F?
True
Thaw rigor is a significant form of toughening that results from thawing meat that was frozen before rigor mortis occurred. T/F?
True
The International Organization for Standardization offers several programs useful for monitoring quality. An example is the ISO 9000 program which contains guidelines for specific process to ensure quality T/F?
True
The amount of caffeine found in a typical bar of milk chocolate is about 100 times more than the amount in a cup of regular coffee and this explains why chocolate is a significant diruretic T/F?
True
The use of a modified atmosphere which is low oxygen and high in nitrogen or carbon dioxide slows the deterioration process of perishable items. T/F?
True
Under current regulations, neither FDA nor USDA ever has a role or responsibility to recall unsafe foods. They simply confiscate dangerous or defective products without notification and then use other enforcement tools that are available to the agencies to destroy the public trust in food manufacturers T/F?
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. T/F?
True
The agency that regulates all meat and poultry plants that distribute products interstate or internationally is ...
USDA
The term that describes how close the estimate is to the real value when measured is called
accuracy
Foods that start as low acid foods to which acids are added so that the pH becomes 4.6 or less and the water activity remains 0.85 or more are called
acidified
Toxicology involves studying the development or reduction of toxic compounds in foods. A chemical identified as harmful to lab animals and carcinogenic in humans has been discovered in some deep fried potatoes. Which of the following is the chemical? 1. bisphenol A 2. acrylamide 3. sodium nitrate 4. caramel color 5. azodicarbonamide
acrylamide
A decrease in response under conditions of constant stimulation occurs with smell as well as taste. This decrease is called
adaptation
Microorganisms that require oxygen are classified as
aerobes
Which of the following does provide significant calories in the diet? 1. alcohol 2. water 3. vitamins 4. minerals 5. cellulose
alcohol
Create a true statement: The list of ingredients on a packaged food item will include ... a. only the artificial ingredients. b. all ingredients in descending order. c. percent of daily value for each ingredient. d. the exact amount of each ingredient. e. all of the above.
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? a. ingredients b. process limits c. distribution limits d. food safety e. all of the above
all of the above
Operations that provide prepared foods for consumption off-site or in-house include ... a. fast food restaurants b. casual dining restaurants c. cafeterias d. food service operations e. all of the above
all of the above
Production, handling and storage of natural, organic, and whole foods may ...
alter safety and nutritive values
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? a. Butylated hydroxyanisole (BHA) b. Rosemary c. Sulfites d. Benzoic acid e. all of the above
all of the above
Quality measurements must be .... a. accurate b. precise c. sensitive d. relevant e. all of the above
all of the above
Some tasters have special characteristics that make them supertasters. Which of the following is a characteristic of a supertaster? A. Increased density of fungiform papillae on the tongue B. More trigeminal nerve endings in the mouth C. Extreme sensitivity to the chemical n-propylthiouracil (PROP) D. Strong food dislikes E. All of the above are associated with supertasters
all of the above
The recommended way to build muscle and prevent weight gain in the form of fat requires which of the following techniques? 1. fasting 2. taking appetite suppressants 3. avoiding certain foods 4. resistance training (using weights) 5. all of the above
all of the above
Which of the following is a factor affecting flavor perception? A. volatility of aroma compounds B. sensitivity of the individual C. non-volatile taste compounds D. interactions between compounds while chewing E. all of the above affect flavor perception
all of the above
Which of the following is enforced by FDA? 1. Food, Drug and Cosmetic Act (1938) 2. 2.Nutrition Labeling and Education Act (1990) 3. Food Allergen Labeling & Consumer Protection Act (2004) 4. Fair Packaging and Labeling Act (1966) 5. all of the above
all of the above
Which of the following is likely to be an example of a fermented food? a. Pepperoni b. Sauerkraut c. Pickles d. Yogurt e. All of the above
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 are true to some extent.
all of the above
Which of the following is true? 1. Adulteration and misbranding are prohibited by food laws 2. Misbranding means that the label is false or misleading 3. Authorized government agencies create regulations to implement new food laws 4. Several agencies have a role in the regulation of the food industry 5. All of the above are true
all of the above
Which of the following may be a benefit attributed to ingredients used in formulated foods? a. Making foods more flavorful b. Increasing shelf stability c. Reducing pathogenic microorganisms d. Improving the convenience of the product for consumers e. All of the above may contribute benefits
all of the above
Which of the following may be a source of new food product ideas? a. marketing departments b. sales departments c. customers d. product developers e. all of the above
all of the above
Which of the following may be controlled by the proper use of packaging? a. Retention of water in product b. Exclusion of oxygen from product c. Exclusion of light from product d. Exclusion of microbes from product e. All of the above may be achieved with proper packaging
all of the above
While eliminating fats from the diet is unhealthy, which of the following is true? 1. Reducing fat intake is a way to reduce calories 2. Selecting lower fat versions of some foods is possible 3. Substituting carbohydrate or proteins for fats may reduce calorie intake 4. Scientists have developed some fake fats that are essentially free of calories 5. All of the above are true
all of the above
Which of the following is not an example of a physical hazard that may be associated with an illness or injury? a. hair from rodents and employees b. plastic pieces c. glass shards d. metal fragments e. allergens
allergens
Which of the following preservatives has been used in small amounts as an unlabeled treatment to control harmful bacteria in lean finely textured beef? 1. Salt 2. Sugar 3. Azodicarbonamide 4. Ammonium hydroxide 5. All of the above are used as preservatives in LFTB
ammonium hydroxide
The deficiency disease associated with a lack of proper levels of iron is
anemia
Which of the following is not directly related to an area of research in food microbiology? 1. probiotics 2. prebiotics 3. nutrigenomics 4. biofilms 5. antibiotic resistance
antibiotic resistence
BHA, BHT and tocopherol are examples of which type of food additive?
antioxidant
Which of the following is not a characteristic associated with organic food products? 1. may often cost more 2. may have a shorter shelf life 3. may be desired by many consumers 4. may be less attractive than products grown with properly applied pesticides 5. are guaranteed to be more nutritious than non-organically raised foods
are guaranteed to be more nutritious than non-organically raised foods
Which of the following is false? a. Statistical process control involves the measurement of the effectiveness of a process or unit operation. b. Aroma detected through the nose is called the retronasal method. 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.
aroma detected through the nose is called the retronasal method
Which of the following choices creates a false statement? Chemical additives used for meat products commonly include.... a. sodium nitrite for inhibiting Clostridium botulinum b. phosphates to increase product yield c. salt, sugar and spices for flavoring d. aspartame to reduce calories e. sodium erythorbate to accelerate cure color development
aspartame to reduce calories
A category of microorganisms characterized by being multicellular eukaryotes with growth evidenced by mycelium is
bacteria
Measurement situations that involve application of food science principles include all of the following except ... a. package integrity b. safety c. sensory quality d. nutritional content e. if the Missouri Tigers will win the NCAA Women's Basketball
basketball
Polymerization of glucose units into longer chains like glycogen or amylopectin is best associated with
carbs
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
The pigment associated with the pink color of meat after it is cured and cooked is called
deoxymyoglobin
A time-consuming sensory test that provides detailed quantitative information using 8-12 trained panelists who were screened for their acuity and answers the question of how products differ in sensory attributes would be called a
descriptive test
The type of discrimination test that is arranged for panelists to select the sample that matches the reference sample is known as a
duo-trio test
Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods?
economics
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 foods
A two-phase system in which an oil phase is dispersed into an aqueous (water) 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 restored to proper operation after a deviation is
establish verification procedures
Accumulation of nutrients in water that depletes oxygen or in soil that decreases plant fertility is known as
eutrophication
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
The FDA relies on point-of-entry inspection and a Foreign Supplier Verification Program for foods imported from other countries. T/F?
false
The term "denaturation" refers to a process common to starches, carbohydrates, lipids, waxes, and minerals where there is an unfolding of nutrient's structure (breaking hydrogen bonds) and the disruption of covalent bonds. T/F
false
The IFT video shown in class featured all of the following except ... a. how food science consultants have a role in the industry b. how product developers face challenges like making hot dogs from soy c. how food scientists get to work with foods every day d. how food microbiologists improve the nutritional content of sodas e. how food scientists keep foods safe while creating new items all the time
how food microbiologists improve the nutritional content of sodas
The addition of hydrogen to unsaturated double bonds to increase the melting temperature of an oil is
hydrogenation
A chemical reaction of lipids that includes the breakdown of triglycerides into glycerol and fatty acids is called...
hydrolysis
Which of the following is not one of the responsibilities of FDA?
inspect every carcass (chicken, beef, pork, etc)
The range of lightness to darkness of the color of a food refers to which term
intensity
A set of different colored beverage samples was tasted by some students in class on 4/26/17. The purpose of this test was to measure the ... A. ranking of the beverage colors B. preference for one of the beverages C. threshold for saltiness in the beverage D. intensity of the sweetness of each beverage E. ability to identify character impact flavorings
intensity of the sweetness of each beverage
Which of the following is not a fat soluble vitamin? 1. Vitamin A 2. Vitamin K 3. Vitamin D 4. Vitamin E 5. iodine
iodine
Which of the following is not true about a line extension? a. it may be a new form of an existing product b. it often has a success rate greater than novel introductions c. it is certain to be a success because it is a line extension d. it may represent an improvement in flavor, size or package e. it needs to maintain balance between satisfying current customers and obtaining new customers
it is certain to be a success because it is a line extension
The form of energy associated with motion and is one of the two basic forms of energy is called
kinetic
Which of the following is a nutritious component of milk, is a disaccharide and is approximately 5% of whole milk?
lactose
The stage in a microbiological growth curve where no (or slow) growth occurs but where the measured microbial numbers may be very high even though the number of cells dying are near the same as the number being created.
lag
Heat input that does result in a change of state (freezing/melting or condensing/boiling) but is change that cannot be detected by touch is called
latent heat
Which of the following is an environmental contaminant that can be found in some chocolates? a. lead b. theobromine c. lecithin d. caffeine e. Maillard reaction products
lead
The production of gases in dough that contribute to the volume achieved during baking and the final aerated texture is called...
leavening
Which of the following is not one of the common steps used for the production of yogurt? a. Pasteurizing of the milk b. incubating at 109-122 F c. leavening d. inoculating with a culture of Lactobacillus and Streptococcus organisms e. filling containers with yogurt
leavening
The dose at which 50% of the population tested will be adversely affected as a result of the chemical is called the
lethal dose
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
Which of the following is not considered a benefit of food biotechnology? 1. providing new products of better quality 2. lowering costs 3. improving food safety 4. improving nutritional value 5. decreasing food safety
lowering costs
Which of the following refers to an imbalance resulting in poor nutrition and health? 1. ingredients 2. micronutrients 3. calories 4. macronutrients 5. malnutrition
malnutrition
Which of the following is not something that consumers can directly influence as they seek to improve sustainability of foods? a. Number of trips to the store b. Amount purchased per trip c. Size of packages selected d. Transport conditions to home e. Materials used to make the package
materials used to make the package
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 U.S.? It has recently been associated with recalls of eggs and cantaloupes.
salmonella
A method of freezing commonly used in industry to freeze food particles individually is
scraped surface
Which of the following senses is not used to evaluate food once it is inside the mouth? A. sound B. touch C. aroma D. sight E. taste
sight
Flavor is a basic sensory quality that combines which of the following
smell and taste
Sporting events, parties, weddings, and professional receptions are examples of situations where ....
social factors influence food choices
A new food product that was developed at the University of Missouri by Dr. Fu-Hung Hsieh and has achieved commercial production is ...
soy-based chicken substitute
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 highest thermal conductivity? A. water B. orange juice C. turkey D. glass wool E. stainless steel
stainless steel
The sweetener with the most intense sweetness is
sucralose
An index that accurately reflects true environmental impact of a product is the
sustainability index
The type of structure that refers to the alpha helix or beta sheet configuration of a protein molecule is called...
tertiary
Which of the following is an example of mass transfer? A. thermal conduction B. enthalpy C. sensible heat D. diffusion of salt E. thermal resistivity
thermal conduction
An instrument that is often used to measure the temperature of foods is called a(n
thermometer
A test method that is used to determine the level at which an ingredient can be detected or recognized is called a
threshold test
Which of the following is the test format used by a single student on 4/26/17 to identify the name of an unknown aroma in a series of solutions? A. Duo-trio test B. Triangle test C. Threshold test D. Hedonic test E. Descriptive test
threshold test
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 A. the time it takes to fully cook the coldest spot in a food B. the speed of light C. the distance to the moon
time it takes to fully cook
Micrococcus and Pediococcus are examples of molds that may be used in a positive way to make foods such as soy sauce and cheese. T/F?
true
Proteins are polymers of amino acids and every protein has an acidic end and an amino end T/F?
true
