FOOD SCIENCE FINAL
Gluten-free products are available to individuals who wish to avoid gluten and for those with an auto-immune disorder called ...
celiac disease
which of the following does not provide a significant amount of calories in the diet?
cellulose
which of the following steps is designed to kill the microbes in water intended for production of soft drinks?
chlorination
which of the following is related to re crystallization of chocolate after temperature abuse?
chocolate bloom
the category of recall that involves products that may cause serious health problems or death is called
class I
Changes noted in the food industry include all the following except ....
cleaner households
which step in food product development includes the test market and scale-up from pilot production?
commercial stage
A sensory test in which 75-150 human subjects are asked if the product is liked or which sample is their preference would be called a ...
consumer acceptance test
the transfer of heat energy in liquids or gases when they are placed in motion refers to
convection
which of the following statements is false? a. cutting fruits and vegetables reduces their rate of deterioration b. Convenience is provided by ready-to-eat foods. c. Vacuum packaging discourages the growth of molds. d. Margarine is made from vegetable oil and contains emulsifiers and antioxidants. e. Soy and almond milks have become popular but are often flavored to enhance the taste.
cutting fruits and vegetables reduces their rate of deterioration
in the demonstration conducted on 11/30/18, the students who tasted the crackers were asked to identify which sample was the same as the reference using a
duo-trio test
which of the following steps in cocoa processing refers to the addition of alkali in order to reduce the acidity and darken the color of the cocoa powder?
dutching
for the chemical reactions of proteins, denaturation is identical to hydrolysis because denaturation is a degradation of the primary amino acid sequence that involves disruption of covalent bonds
false
hot entrees are sterile and therefore microbial growth does not occur when food is left out at room temperature for an extended time
false
listeria monocytogenes is considered to be an example of a spoilage microorganism
false
starter cultures are rarely used to initiate food fermentations because genetic modification of pathogens has led to numerous food recalls and destroyed the American consumer's faith in the federal government and industrial food production
false
the FDA has a huge number of food inspectors that are deployed to conduct point-of-export inspection in foreign countries and thus the recent FSMA Act signed by President Obama allowed the US to discontinue the Foreign Supplier Verification Program for foods imported from other countries
false
the greatest source of food waste in developing countries is immediately after harvest so systems to protect agricultural products in order for the products to reach consumers is vital
false
the list of ingredients on a package reveals the actual amount of each allergen in the product formulation
false
the safety of canned foods is largely attributed to the thorough heat treatment of the cold point within each container which inactivates the spores of Clostridium Botulinum and Bacillus Strearothermophilus organisms
false
the triangle test is based on having 3 identical samples plus one that is different
false
the comparison of one farmer to the performance of other growers in a country, state, or nation help farmers adopt sustainable practices can be accomplished by using a
fieldprint
The use of various scientific techniques to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge is called ...
food biotechnology
The study of physiology, genetics, growth characteristics, survival and behavior of microbes is
food microbiology
EPA regulates pesticide application and residues on agricultural products under the authority of
food quality protection act
Providing energy and nutrients for maintaining good health is a fundamental function of...
foods
which of the following methods is least likely to reduce or eliminate harmful microbes in foods?
freezing
which of the following chilled food categories is associated with trimethylamine as an indicator of quality change?
fresh fish
All of the following represent a list of basic principles associated with food engineering except...
genetic engineering
thermal conductivity is used to characterize the rate of heat conduction over a distance and thus having large k value indicates a better conductor. which of the following has the lowest thermal conductivity?
glass wool
which of the following is an example where genetic modification was used to produce a crop variety that accumulates beta carotene to improve nutritional value?
golden rice
demographics describe characteristics of consumers who may purchase a food product. Which of the following is not considered as a useful piece of demographic data?
hair color
a amount of heat energy required to raise the temperature of a body of a given mass in degrees kelvin is called
heat capacity
Cooking, pasteurization, and freezing are examples of processes that involve the transmission of energy from a higher temperature object to a lower temperature object. This transmission is called ...
heat transfer
the deficiency disease associated with a lac of proper levels of thiamin is
beriberi
the pigment associated with the purple to red-yellow color of beets is called
betalain
A heating method that is intended to inactivate enzymes without sterilizing product is called ...
blanching
the removal of colored substances from oil by using diatomaceous earth clays at 194 F is called
bleaching
Which of the following is a pathogenic microorganism that produces one of the most toxic proteins known to humans and is spore-forming organism?
botulism
Given the assortment of chemicals found in chocolate, which of the following is not a mood altering stimulant or relaxant but is known to alter the flavor of milk chocolate?
butyric acid
which of the following may contribute to the loss of vitamins and minerals in foods?
heating of foods
in taste-testing the milk samples, the students on 11/30/18 were asked to indicate which sample they liked the best. This kind of testing is an example of a
hedonic test
dairy products are
high in calcium, protein, potassium and vitamin D
which of the following is not a unit operation that is utilized in the manufacture of hot dogs?
homogenization
Vitamins and minerals are important...
micronutrients
Which of the following beverages typically has the highest water content?
milk
Pilot plants simulate operations in a manufacturing plant by using ...
miniaturized equipment
A category of microorganisms characterized by being multicellular eukaryotes with growth evidenced by mycelium is ...
molds
Selecting healthy food is important and yet many people eat at fast food restaurants because they offer...
more convenience
strawberries and squash are examples of fruits that have peak respiration prior to harvest and this makes them examples of
nonclimacteric fruit
an example of a single-celled protozoa known to inhabit lakes and streams
none of the above
the chemical reaction of that is a result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma is called
none of the above
which of the following is an example of a hidden characteristic that is important to consumers but not readily detected by consumer senses?
nutrients
which of the following is not directly related to an area of research in food microbiology?
nutrigenomics
In the trans configuration of a fatty acid, the hydrogen (H) atoms are bonded in which position?
on the opposite side of the C=C (carbon double bond)
which of the following is an example of a Newtonian fluid that shows no change of viscosity as shear rate is increased?
orange juice
Meats that come from animals that meet certain production requirements such as containing no antibiotics and no pesticide-treated feed may be described as ...
organic foods
The air that is incorporated or injected into the mixture during the freezing of ice cream is called ...
overrun
which of the following pigment categories contains a porphyrin ring with Fe at its center?
oxymyglobin
the individual responsible for choosing the right materials, making sure the package and product are compatible, and ensuring that the package serves all of the technical requirements of the new product is the
packaging engineer
which of the following is not an example of a leavening agent for baked products
pectin
Sauerkraut production involves raw cabbage, salt and a fermentation culture containing a culture of which three organisms?
pediococcus cerevisiae, leuconostoc mesentreoides, lactobacillus brevis
A pair of organisms that may be used together as the starter culture for pepperoni is...
pediococcus cervisiae and lactobacillus plantarum
Diets have changed quite a bit in a generation and all of the following have contributed to this change except...
people have more teeth than before
Cultural heritage and the fact that staples and specialty food represent historic availability of local items is related to..
personal philosophy
one of the supermarket product categories that is dominated by the Simmons company is
pet foods
which of the following is an example of a pH control agent?
phosphoric acid
which of the following is unlikely to be an example of fermented food?
potato chips
foods that are ready to eat or ready to heat and then eat are typically classified as
prepared foods
cold plasma and 3D printing are categorized under whcih area of food science research?
processing and engineering
which choice best describes everything from the generation of new food product ideas to the product launch into the marketplace?
product development
Which of the following is not a frequent method to limit microbes in food?
proper labeling
The chemical feeling factor that is related to consuming capsaicin is known as ...
pungency
this program considers the whole process when evaluating quality
quality assurance
Arranging five samples in order of saltiness is an example of measuring data according to
rank
which is true for the equation: Mass in = Mass out + Accumulation
raw material is essentially the same as the product produced and any waste
a food or beverage that goes through a change that results in a low calorie version is an example of
reformulation
The recommended way to build muscle and prevent weight gain in the form of fat require which of the following?
resistance training
the biological oxidation of organic molecules to produce energy, carbon dioxide and water is called
respiration
the main method for preserving wet pet foods in flexible pouches, plastic cups with lids, or traditional cans is
retorting
which of the following is not one of the factors a consumer may control at the time coffee is being brewed?
roasting temperature
Beneficial microbes are used for manufacture of many food products. which of the following is an example of the yeast which is usually used for the manufacture of bread and beer?
saccharomyces cerevisae
The type of discrimination test that is arranged for panelists to select the sample that is the most different is known as a ...
triangle test
A clean label is one that has only clearly recognizable ingredients, none of which sound like chemicals.
true
Advertising is directed at communicating to first-adopters or influential people because endorsement by these key individuals can indirectly influence what we eat and drink
true
Antioxidants and dietary supplements are thought to contribute to health, but their role is not as clearly defined as calories, vitamins and minerals. 1. True 2. False
true
Convection involves heat transfer through movement of heated fluid from hot regions to cold regions.
true
Food borne infections require the consumption of viable microbes that grow and produce symptoms for an infectious disease
true
Food epidemiology is the study of disease outbreaks to identify causes and may involve investigation of consumption records, specimens and points of contamination. A. True B. False
true
Food safety is one of the reasons people make food choices but factors such as taste, price, and convenience typically rank higher when influencing the decision consumers make at mealtimes
true
Known as the Delaney Clause, the Food Additive Amendment of 1958 prohibits the approval of an additive if it is found to cause cancer in humans or animals. This amendment was further amended in 1996 to allow approval of additives with negligible risk for adverse impacts and thus eliminated the "zero-cancer-risk" requirement for food additives.
true
shrink refers to the amount of product wasted from entry to the store to the time it is purchased
true
some people can't smell certain compounds such as androstenone which causes a defect known as 'boar odor'. the inability to smell anything is called anosmia
true
some plant proteins such as soy protein may function like emulsifiers, water binders, and gelling agents in foods much like the proteins from eggs, milk, and meat
true
the diffusion of one material into another is expressed in Fick's law of diffusion where M is flux of component B, A is area, C is concentration, x is direction and D is diffusivity.
true
the use of a modified atmosphere containing carbon monoxide is very dangerous to consumers and accelerates the deterioration process of perishable items
true
turbulent flow occurs when flow rate or velocity is high so there are eddy currents in the fluid.
true
water hardness is a critical factor in food processing because it increases the cost of water treatment, may lead to additional use of sanitizers and contributes to higher energy consumption in heat exchangers
true
Cacao seeds (from which chocolate can be made) are found inside cacao fruit pods. The pods are harvested from which part of the cacao tree?
trunk
which of the following digestive disorders is associated with Helicobacter pylon?
ulcers
the sensory scientist may use monosodium glumate to train panelists to recognize which taste?
unami
To evoke responses to products that are perceived by the senses, sensory scientists must ...
use all of the above
Combining DNA molecules from different sources into one molecule in a test tube is called ...
using recombinant DNA technology
Based on composition and the fact that microwave ovens are effective because they heat foods that contain water, which one of the following does not heat well in a microwave oven?
vegetable oil
an instrument that is often used to measure the viscosity of foods is called a
viscometer
which term refers to the friction within a fluid that prevents it from flowing freely?
viscosity
which of the following is not a fat soluble vitamin
vitamin c
which of the following is the most plentiful ingredient in many foods and is used to raise (or lower) product temperature and is known to move within a product?
water
which of the following is a measure of the availability of water molecules in a food?
water activity
the separation of cereal grain components into fractions based on anatomical structure is called...
wet milling
Foods that are readily identifiable by their original components like milk, fresh vegetables and ground meat are examples of
whole foods
the approximate number of food products that survive from ideas to become a commercial success is about
1%
Milk chocolate contains milk powder, cocoa butter, sugar, lecithin, vanillin and approximately how much cocoa powder?
10%
which of the following is true about the recommended intake for proteins?
10-15%
the ideal water temperature for brewing coffee according to alton brown is
190-205
based on alton browns recommended ratio of ground coffee and water, 8 tablespoons of freshly ground coffee beans should be used to brew how many ounces of coffee?
24
The statistics from the CDC indicate that the annual number of deaths caused by food poisoning in the U.S. is approximately ...
3,000
Which of the following is the approximate energy value for lipids that are on a nutritional label for foods?
4 kcal/gram
The temperature range known as the "Danger Zone" is where pathogenic bacteria are likely to grow at a high rate. In this context, the Danger Zone corresponds to which temperature range?
40-140 F
Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods?
5. Personal Philosophy
The recommended diet for average people suggests that carbohydrates should provide approximately which proportion of calories each day?
55-70%
meeting the needs of the present without compromising the needs of the future is the definition of sustainability
true
which of the following is false? A. Preservatives work by slowing, stopping or killing microbes. B. A food additive is any substance added to food. C. Most additives are intentional D. Adulteration is legal to prevent oxidation reactions. E. Salt and sugar are the most common preservatives and work by decreasing water activity.
Adulteration is legal to prevent oxidation reactions
proteins are polymers of amino acids and every protein has an acidic end and an amino end
true
This important law ensures the safety and quality of meats by mandating inspection of every beef, pork and sheep carcass and by requiring inspection of all establishments that manufacture meat products.
Federal Meat Inspection Act
The major food law that shifts focus from responding to contamination towards preventing contamination is the ...
Food Safety Modernization Act
this system is known as a science based approach to prevent the production of unsafe foods and is called
HACCP
there are four levels of structure associated with proteins. The level that describes the overall spatial structure if the protein has more than one polypeptide is called
Quaternary structure of a protein
which of the following is true about processing?
Safety is the most important consideration in the design of a food process
androstenone is a compound associated with a minty aroma which all of humans can detect
false
The agency that regulates all meat and poultry plants that distribute products interstate or intentionally is...
USDA
Preservatives are food additives that prevent or slow spoilage. Which of the following is an example of something that may be added to food due to its ability to preserve food quality?
all of the above
Toxicology involves studying the development or reduction of toxic compounds in foods. A potentially harmful polycyclic aromatic hydrocarbon that is formed when food is heated about 120 C has been found in French Fries is called
acrylamide
A decrease in response under conditions of constant stimulation occurs with smell as well as taste. This decrease is called ...
adaption
the addition of ingredients in an attempt to fool the consumer
adulteration
create a true statement: the list of ingredients on a packaged food item will include...
all ingredients in descending order
Feasibility is important in the development of new food products and there are constraints that limit prospects for success. Which of the following is a constraint for developing a new food?
all of the above
Operations that provide prepared foods for consumption off-site or in-house include
all of the above
Some tasters have special characteristics that make them supertasters. Which of the following is a characteristic of a supertaster?
all of the above
While eliminating fats from the diet is unhealthy, which of the following is true?
all of the above
natural colorants may be isolated from which of the following sources?
all of the above
rancidity in food products is promoted by exposure to
all of the above
the roasting step affects the quality of coffee because the pyrolysis....
all of the above
which of the following is a factor affecting flavor perception?
all of the above
which of the following is an example of a unit operation for food processing?
all of the above
which of the following is enforced by USDA?
all of the above
which of the following is something that consumers can directly influence as they seek to improve sustainability of foods?
all of the above
which of the following may be a benefit attributed to ingredients used in formulated foods?
all of the above
which of the following may be a source of new food product ideas
all of the above
which of the following may be controlled by the proper use of packaging?
all of the above
Which of the following is true? 1. Food is an integral part of cultural heritage. 2. Family traditions influence our attitudes and provide a basis for judging new foods. 3. Food choices are influenced by our politics, friends, media and many other sources. 4. People's lives often revolve around finding, preparing and consuming food. 5. All of the above is true to some extent
all of the above is true to some extent
Production, handling and storage of natural, organic, and whole foods may ...
alter safety and nutrition values
Which of the following preservatives has been used in small amounts as an unlabeled treatment to control harmful bacteria in lean finely textured beef?
amnonuim hydroxide
microorganisms that require an absence of oxygen are classified as
anaerobes
An eating disorder resulting from prolonged fasting is called...
anorexia
BHA, BHT and tocopherol are examples of which type of food additive?
antioxidant
the sweetener with the least intense sweetness is
apartame
with regards to making coffee, which of the following is false?
approximately 90% of the weight of freshly ground coffee beans can be extracted by brewing
which of the following choices creates a false statement?
aspartame to reduce calories
as reported in the textbook, the number of companies involved in making a loaf of bread is closest to 30
false
Kosher and Halal laws specify the types of animals that are permissible for consumption. When properly prepared, which of the following may be acceptable for consumption according to both Kosher and Halal laws?
beef
fresh meat cuts that are prepared and packaged at a central processing facility and then shipped to the retail store for display are called
case ready meats
which of the following is not considered a benefit of food biotechnology
decreasing food safety
the sensory scientist may need to answer how products differ in multiple attributes. For this to be answered, a panel of 8-12 people who are screened for their acuity and trained to rate the intensity of all sensory attributes will be used. What kind of test is it?
descriptive test
character compounds are single compounds that convey aroma of foods. The character impact compound that represents butter best is
diacetyl
Foods which designed to act like drugs or chosen to be used as ingredients in other products are known as...
dietary supplements
Substances used to supply a need or reinforce one's diet are called
dietary supplements
which of the following is an example of mass transfer?
diffusion of salt
growth depends on synthesis. Protein synthesis relies on the polymerization of amino acids that are obtained in the diet
true
The inventory technique to properly rotate stock so that the first items in are also sold as the first items out is a useful factor to consider for ...
efficient distribution of food
Which of the following is a true statement? ... A. Lipoproteins are insoluble substances that transport dietary fiber in blood B. A diet high in vegetables will tend to be higher in fat, minerals and protein than a diet based on animal products C. Excessive lipid intake will result in Kwashiorkor and emulsification of glycogen D. The degree to which nutrients are absorbed is based on aerobic fermentation E. Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure
electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure
a two phase system in which an oil phase is dispersed into an aqueous phase is
emulsion
The purpose of HACCP is to eliminate the production of unsafe foods for consumers. The principle of HACCP that deals with ensuring that the HACCP plan has been implemented properly is ...
establish verification procedures
Accumulation of nutrients in water that depletes oxygen or in soil that decreases plant fertility is known as ...
eutrophication
a new food product that was developed at the University of Missouri by Dr. Fu-Hung Hsieh and has achieved commercial production is
extruded strips of soy-based chicken substitute
a forming technique whereby material is forced by compression through a shaped opening in a die to produce a continuous profile and a food products is called
extrusion
Adding egg, milk or soy proteins to a wheat product will bind the gluten so it can allow food manufacturers to label the product as gluten-free (GF).
false
An index that accurately reflects true environmental impact of a product is the consumer index
false
Conduction describes the electromagnetic radiation that has been observed to be emitted at the surface of a body that has been thermally excited.
false
Energy-balance refers to the excessive consumption of alcoholic beverages that impair motor skills because ethanol provides more calories than either starch or sugar
false
changes in a food product feature such as flavor, size, name and package results in the creation of a new product that is novel and perfect for all consumers
false
Every food product manufactured with genetically engineered plant or animal ingredients is labeled to warn people about the extremely hazardous toxins released by GMOs into the environment according to a risk assessment conducted by EPA, FDA and USDA in 2008.
false
Expiration dates are set based on safety factors (not quality) and are valid regardless of how food products are handled and stored.
false
Micrococcus and Pediococcus are examples of molds that may be used in a positive way to make foods such as soy sauce and cheese.
false
Nutrition is the scientific study of raw food materials, and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products
false
One kilocalorie equals the amount of energy required to raise 1 gram of water by 1 C
false
Spoiled foods are always unsafe and unspoiled foods are always safe. 1. True 2. False
false
The International Organization for Standardization offers several programs useful for monitoring quality. An example is the HACCP program which contains specific guidelines to ensure quality of food products for export to Europe.
false
a poor meal quality resulting from rapid pH decline while the carcass temperature is still high and evidence by poor color and low water holding capacity of muscle proteins is called dark, firm and dry meat
false
an intentional food additive is used in chocolate manufacture that serves as an emulsifier and is classified as a phospholipid is caffeine
false
the addition of hydrogen to unsaturated double bonds to increase the melting temperature of an oil is
hydrogenation
according to dr bacon, the product development model begins with observing consumer behavior and discovery of why people eat the foods they select. This step in the model is called
idea generation
Measurement situations that involve application of food science principles include all of the following except ...
if the MU football team will win the Homecoming Game
Which of the following is not one of the responsibilities of the FDA?
inspecting meat carcasses
the range of lightness to darkness of the food color refers to which term?
intensity
A set of different colored beverage samples was tasted by some students in class on 11/30/18. The purpose of this test was to measure the ...
intensity of the sweetness of each beverage
The textbook used for the course this semester is...
introducing food science (2nd edition) by shewfelt, orta-ramirez, and clarke
which of the following is a character-impact compound associated with bananas?
isoamyl acetate
Which of the following is false? 1. It is best to eat a limited variety of foods in order to maximize caloric intake 2. Purchase decisions are often based on appearance of the product 3. Flavor is a combination of taste and smell 4. Texture problems lead to rejection of many foods 5. Flavor, appearance and texture are properties that affect what people eat
it is best to eat a limited variety of foods in order to maximize caloric intake
which of the following is not true about a line extension?
it is certain to be a success because it is a line extension
Enthalpy is a measure of total energy of a system and a common unit of measure for this is
joules
the form of energy associated with position and is one of the two basic forms of energy is called
kinetic energy
the severe deficiency of protein in a human diet is called
kwashiorkor
which of the following is not an example of a pathogenic microorganism?
lactoobacillus delbrueckii
Heat input that does not result in a change of state (freezing/melting or condensing/boiling) but is change that can be detected by touch is called...
latent heat
which of the following is an environmental contaminant that can be found in some chocolates?
lead
which of the following is not one of the common steps used for the production of yogurt?
leavening
Identifying hotspots or points in a system where improvements can be made by agricultural production, supply chain, processing, distribution, retailing or consumer modification is known as ...
life-cycle analysis
polymerization of glucose units into longer chains like glycogen or amylopectin is best associated with..
lipids
Which of the following is true? A. Triglycerides are made from a fatty acid backbone with three glycerol molecules attached. B. At least 55-75% of calories in a normal diet should be obtained from lipid sources. C. Essential fatty acids are required in the diet for absorption of fat-soluble vitamins D. Fat replacers from protein or carbohydrate sources do not contribute calories to food products. E. Lipids are primarily composed of polar groups to make them soluble in water and that's why they are called hydrophilic.
lipids are primarily composed of polar groups to make them soluble in water and that's why they are called hydrophilic
Which of the following is not a feature of the nutrition facts for a food label?
list of ingredients
This microorganism causes flu-like symptoms and is very cold-tolerant and can cause an infection even with a very low infectious dose
listeria
The stage in a microbiological growth curve where rapid growth occurs and where the measured microbial numbers may be increasing to a very high number of cells is
log phase
Benefits of processing include all of the following except ...
loss of nutrients and quality is faster
foods that have a natural pH greater than 4.6 and aw of .85 or more are called...
low acid foods
Dr. Clarke's primary emphasis and research background is in ...
meat science
Which of the following is a type of pathogenic intestinal microorganism that is usually transmitted by cross-contamination or the "fecal-oral" route and is a major cause of food-borne illness in the US? It has recently been associated with huge recall of eggs.
salmonella
which of the following is an example of a chemical hazard that may be associated with an illness or injury when present in small amounts?
salts
Safrole is an example of a natural toxin that may be found in...
sassafras
Which of the following is a deficiency disease related to inadequate Vitamin C in the diet?
scurvy
the term that describes how effective the method is at detecting very small amounts is called
sensitivity
Which of the following is a feature of the nutrition facts for a food label?
serving size and servings per container
which of the following senses is not used to evaluate food once it is inside the mouth?
sight
guest speaker Dr. Craig Bacon is an alum of the University of Missouri and is currently the Senior Vice President of Technical Services for
simmons
People who reject convenience foods and emphasize quality covering all stages from shopping, preparing, and enjoying the food are likely to prefer ...
slow foods
flavor is a basic sensory quality that combines which of the following?
smell and taste
Sweetening agents, caffeine, edible acids and natural or artificial flavors are the significant ingredients in many ...
soft drink beverages
Which of the following microorganisms is not associated with causing a foodborne infection?
staphylococcus aureus
which method of freezing is used in most home refrigerators?
still air
an example of a commonly consumed disaccharide is
sucrose
which of the following is false? a. Sucrose is an antioxidant used to prevent rancidity and fat oxidation in formulated foods. b. Sugars provide bulk, structure and flavor in formulated foods. c. Reducing sugars will brown and sucrose will caramelize so food color is affected by sugars. d. Sugars are a major source of calories in formulated foods. e. Some artificial sweeteners are heat sensitive and better for soft drinks than baking
sucrose is an antioxidant used to prevent rancidity and fat oxidation in formulated foods
Companies who provide goods or services to help produce a product are called ...
suppliers
This term refers to the delivery of nutrients and oxygen to all of the body's cells by the vascular system
transport
which of the following is not true? a. Sourcing within a supply chain finds the least expensive raw material, ingredient, or service that results in minimally acceptable quality or safety. b. The goal of distribution is to deliver a product to the consumer in a reasonable time in acceptable quality with an adequate amount of shelf life remaining. c. Direct transportation reduces the number of times a product is handled. d. Sustainability is limited to concern about the foods we import. e. The ability to put us on a path for sustaining world resources may be the greatest challenge facing college students today.
sustainability is limited to concern about the foods we import
which of the following is a test format that was not used in the demonstrations on 11/30/18?
tetrad test
which of the following is false? a. Statistical process control involves the measurement of the effectiveness of a process or unit operation. b. Sanitation focuses on product characteristics while inspection relies on consumer acceptability. c. Texture refers to the perception of food structure when held, touched or chewed. d. Some measurements of quality are made using people as the evaluators. e. Scoville heat units refer to the intensity of heat substances like capsaicin in foods.
texture refers to the perception of food structure when held, touch or chewed
A severe form of toughening that results from thawing meat that was frozen before rigor mortis occurred is called ...
thaw rigor
which of the following is false? A. StarLink is a genetically modified corn developed by Aventis that contained an insecticidal protein derived from a bacterium. B. Microorganisms have been genetically modified to produce chymosin that is similar to the enzyme obtained from animals. C. Corn, soybeans and cotton are the leading genetically modified crops grown in the U.S. D. Drought resistance is an example of an enhanced input trait that may be obtained through crop biotechnology. E. The FDA encourages the transfer of human genes to all food crops by 2025 as a way to preserve the use of GMO ingredients and to secure economic advantages whenever crops become resistant to herbicides.
the FDA encourages the transfer of human genes to all food crops by 2025 as a way to preserve the use of GMO ingredients and to secure economic advantages whenever crops become resistant to herbicides
which of the following requires the declaration of eight key allergens on FDA regulated product labels?
the Food Allergen Labeling & Consumer Protection Act
Which of the following is true? A. GMOs are rarely present in conventional processed foods in the U.S. B. The World Health Organization (WHO) is responsible for testing GM crops to determine if they are safe to introduce into the environment within the U.S. C. The Pew Initiative on Food and Biotechnology polled American consumers and found that the vast majority (75-80%) favor the introduction of genetically modified foods into the U.S. food supply. D. The Board on Agriculture and Natural Resources found no substantial evidence of a difference in risks to human health between currently commercialized genetically engineered crops and conventionally bred crops.
the board of agriculture and natural resources found no substantial evidence
Fourier's law of thermal conductivity relates heat flux to the temperature difference of two points and the distance between the points. Engineers may use this to determine ...
the time it takes to fully cook the coldest spot in a food
the type of bacteria that tolerate the highest temperatures are called
thermophiles
Which of the following is true abut preservatives?
they are food ingredients that slow spoilage and prevent foodborne illness
A test method that is used to determine the level at which an ingredient can be detected or recognized is called a...
threshold test
Natural chemicals and products are not necessarily superior to artificial or processed products
true
Stress and mood may affect food choices that people make
true
Trichinella and Toxoplasma are examples of bacteria that may be transmitted to humans who eat fresh produce that was exposed to contaminated water.
true
Under the original Food, Drug and Cosmetic Act (1938), FDA did not have the authority to require food recalls. They simply had to use other enforcement tools available to the agency to encourage manufacturers to voluntarily recall the unsafe foods.
true
a major obstacle to food quality and safety is product contamination
true
according to the video featuring expired milk in montana, approximately 40% of food produced in the US is wasted annually
true
consumer acceptability involves consumer preferences and quality describes properties of food that can be measured by food scientists
true
formulated foods are always mixtures of ingredients
true