Food Science Exam Question Bank (2012-2021)

Starch is a , which is a large molecule formed when small molecules of the same kind chain together. A. protein B. polysaccharide C. fat D. triglyceride

B. polysaccharide

A solution that contains less solute than can be dissolved in it at a given temperature is called a(n) ___________ solution. A. unsaturated B. saturated C. supersaturated D. hypersaturated

A. unsaturated

This chemical bond is formed by the transfer of electrons between atoms of different elements resulting in positive and negative ions. A. metallic bonds B. covalent bond C. hydrogen bond D. ionic bond

D. ionic bond

Foods that have a pH greater than 5.3 are considered to be __________. A. high-acid foods B. acid foods C. medium-acid foods D. low-acid foods

D. low-acid foods

Bacteria multiply rapidly in the temperature range of . It is commonly called the temperature danger zone. A. 45 - 150°F B. 50 - 120°F C. 40 - 160°F D. 40 - 140°F

D. 40 - 140°F

Food scientists commonly use the metric system when developing products. In a 10 pound product test batch, 3.17 oz of salt is used. How much salt would be used in grams? A. 0.11 g B. 6.9 g C. 50.7 g D. 89.9 g

D. 89.9 g

________ is a digestive enzyme is found in salvia, and reacts with carbohydrates in food to initiate breakdown into simpler sugars. A. Lactase B. Lipase C. Catalase D. Amylase

D. Amylase

The length of time required at a specific temperature to destroy 90% of the microorganisms when processing food is called the ______. A. F-value B. T-value C. Z-value D. D-value

D. D-value

This essential nutrient provides the body with its most concentrated source of energy. A. Vitamins B. Carbohydrates C. Proteins D. Fats

D. Fats

___________ is (are) a systematic, science based process control system for food safety that serves as the basic structure of a preventative system to produce safe foods. A. SSOPs B. SOPs C. GMPs D. HACCP

D. HACCP

__________ are commonly used to break down protein in the production of cocoa and chocolate for candy and other products. A. Lactic-acid bacteria B. Carbon-dioxide bacteria C. Acetic-acid bacteria D. Proteolytic bacteria

D. Proteolytic bacteria

A is used in the production of high fructose corn syrup, which is a substance that speeds up the reaction rate without being permanently changed or used up itself. A. substrate B. reactant C. product D. catalyst

D. catalyst

Which food item is not one of the eight major food allergens? A. milk B. soybeans C. fish D. cocoa

D. cocoa

In grains, the is the portion of the kernel that contains the embryo of a future plant, as well as the lipid or oil. A. husk B. endosperm C. bran D. germ

D. germ

Cola is an example of a(n) ___________ . A. element B. compound C. heterogeneous mixture D. homogeneous mixture

D. homogeneous mixture

Maltose, a disaccharide found in cereals and sprouting grains consists of _______________. a. glucose and fructose b. two glucose units c. glucose and galactose d. two fructose units

b. two glucose units

A food scientist would ____________ to draw a general conclusion from specific facts or experiences. a. develop a hypothesis b. use inductive reasoning c. use deductive reasoning d. develop a theory

b. use inductive reasoning

When fruits and vegetables are dried, they should contain ________ percent of their original moisture, otherwise the finished product quality will not be acceptable. a. 5-10 b. 10-15 c. 15-20 d. 20-25

c. 15-20

The nonnutritive sweetener called sucralose, also known by the brand name Splenda, is ____ times sweeter than sugar. a. 200 b. 300 c. 600 d. 4,000

c. 600

___________ is added to many breakfast cereals to increase consumption of this nutrient which is important to help prevent birth defects of the brain and spinal cord. a. Biotin b. Niacin c. Folic acid d. Thiamin

c. Folic acid

______________ means access to enough food for people to maintain an active, healthy lifestyle. a. Food safety b. Food insecurity c. Food security d. Food biodefense

c. Food security

The major objective of __________ is to control pests economically through environmentally sound techniques in a food processing facility. a. TQM b. MPN c. IPM d. TQC

c. IPM

______________ is a common term for the osmotic process that causes some water-soluble components in vegetable to leave the vegetables for the surrounding medium during the canning process. a. Blanching b. Pickling c. Leaching d. Marinating

c. Leaching

Many foods are designed to be heated in a microwave oven which delivers electromagnetic waves to transmit energy to food. Which of the following statements is correct? a. The longer the wavelength, the greater the energy b. The shorter the wavelength, the lower the energy c. The shorter the wavelength, the greater the energy d. There is no change in energy as wavelength changes

c. The shorter the wavelength, the greater the energy

The method of heat transfer where heat energy is passed by the collision of molecules is called __________. a. radiation b. convection c. conduction d. microwave

c. conduction

During the manufacture of many breakfast cereals, B vitamins are added to the formulation to achieve a specific dietary purpose since they are not normally found in this food. This is an example of _______________. a. enrichment b. enhancement c. fortification d. augmentation

c. fortification

Early explorers fed food to ______ to determine if the food was potentially safe for human consumption. a. cows b. chickens c. pigs d. goats

c. pigs

___________ is a well-known organism in the coliform group and is an indicator of potential fecal contamination. A. Escherichia coli B. Staphylococcus aureus C. Bacillus cereus D. Salmonella spp.

A. Escherichia coli

__________ is a flavor enhancer that some processors are removing from products to create a clean ingredient statement. While it is an FDA approved ingredient, it also occurs naturally in some foods like mushrooms. A. MSG B. Sugar C. Trans fat D. High fructose corn syrup

A. MSG

About 50% of all outbreaks of food-related illnesses are caused by and is commonly spread by food handlers. A. Norovirus B. Clostridium perfringens C. Listeria monocytogenes D. Salmonella spp.

A. Norovirus

_____________ is the spoilage of lipids or lipid material through the chemical bonding of oxygen to unsaturated sites of fatty acids. A. Oxidative rancidity B. Hydrogenation C. Sublimation D. Freezer burn

A. Oxidative rancidity

_____________ is a mycotoxin that is a potential chemical hazard in apples and apple products. A. Patulin B. Ochratoxin C. Aflatoxin D. Penicillic acid

A. Patulin

__________ is needed to metabolize protein and for tissue repair. It can be found in broccoli, beef liver and asparagus. A. Riboflavin B. Biotin C. Niacin D. Thiamin

A. Riboflavin

___________is a pretreatment for dehydration that stops enzyme activity, but extends drying time due to water absorbed by food during the soaking pretreatment. A. Sulfiting B. Sulfuring C. Blanching D. Curing

A. Sulfiting

A food manufacturer is producing frozen waffles. The waffles are prepared by pouring a batter into a waffle iron and the waffle iron transfers heat by ________ to the batter. A. conduction B. convection C. radiation D. induction

A. conduction

Potassium sorbate is a common food additive that functions as a(n) ______________ . A. mold inhibitor B. stabilizer C. anticaking agent D. rancidity deterrent

A. mold inhibitor

Integrated Pest Management in a food production area focuses on controlling pests with deterrents. A. non-chemical B. broad application chemical C. non-sustainable D. non-system wide

A. non-chemical

In making ice cream, large amounts of air are incorporated into the mixture to increase the volume of the product. The percent increase in volume is known as ______________. A. overrun B. padding C. bulking D. surplus

A. overrun

In the Maillard reaction, reducing sugars react with the amino acid lysine. All of the following are examples of reducing sugars, except _____________. A. sucrose B. glucose C. maltose D. lactose

A. sucrose

A is an explanation based on a body of knowledge gained from many observations and supported by the results of many food science experiments. A. theory B. hypothesis C. speculation D. conjecture

A. theory

A foodborne disease outbreak occurs when or more people develop the same illness after consuming the same food. A. two B. ten C. fifty D. one hundred

A. two

______________ is a type of polysaccharide that occurs naturally in brown algae as a skeletal component of their walls. It is useful in the food industry as a thickener or stabilizing agent. A. Pectin B. Alginate C. Chitin D. Cellulose

B. Alginate

____________ is a subject that is helpful in the Food Science field. It involves using biology, genetics, and technology to improve plants, animals, and microorganisms for food production. A. Bromatology B. Biotechnology C. Apiology D. Zymology

B. Biotechnology

___________ has a complicated production process involving fermentation and roasting resulting in production of more than 300 chemical compounds. A. Wine B. Chocolate C. Beer D. Tea

B. Chocolate

Canning of foods is a common process that can safely preserve foods. If canning is done improperly, __________ can grow and produce a deadly neurotoxin. A. Listeria monocytogenes B. Clostridium botulinum C. Escherichia coli O157:H7 D. Yersinia pestis

B. Clostridium botulinum

___________ denatures enzymes that cause milk to spoil. A. Homogenization B. Pasteurization C. Fortification D. Emulsification

B. Pasteurization

_____________ is a common process used in the food industry that involves the addition of salt, sugar, and vinegar to vegetables to lengthen their shelf life. A. Lyophilization B. Pickling C. Leaching D. Extrusion

B. Pickling

_____________ is a polar covalent compound commonly referred to as the universal solvent. A. Vinegar B. Water C. Ethyl Alcohol D. Oil

B. Water

A consumer finds a piece of plastic in their yogurt cup. This piece of plastic is an example of a hazard. A. biological B. physical C. chemical D. ergonomic

B. physical

Anthocyanins will create ____________ colors in certain foods. A. green and red B. red and blue C. purple and brown D. yellow and red

B. red and blue

To help prevent the spread of disease and to produce safe food, what is the recommended length of time that hands should be washed prior to handling food? A. 10 seconds B. 15 seconds C. 20 seconds D. 25 seconds

C. 20 seconds

___________is often used in thin products with a large surface area (crackers) as a leavening agent to allow the unpleasant tasting gas that is produced to escape. A. Baking soda B. Baking powder C. Ammonium bicarbonate D. Yeast

C. Ammonium bicarbonate

_______________molecules can greatly inhibit protein molecules from bonding with each other and with water, leading to the reduction of foam's volume and stability. A. Glucose B. Carbohydrate C. Fat D. Fructose

C. Fat

___________ is an environmental pathogen that can contaminate ready-to-eat products. If a contaminated food is consumed, it may be up to eight weeks before the onset of illness. A. Salmonella enteritidis B. Escherichia coli O157:H7 C. Listeria monocytogenes D. Trichinella sprialis

C. Listeria monocytogenes

is formed in meat as naturally present enzymes use up available oxygen causing the meat to become brown in color. A. Nitrosomyoglobin B. Oxymyoglobin C. Metmyoglobin D. Deoxymyoglobin

C. Metmyoglobin

Metabolism of food involves two separate processes. One of these, involves breaking down complex molecules into simpler ones during chemical reactions. A. osmosis B. anabolism C. catabolism D. hydrogenation

C. catabolism

A food scientist is conducting an experiment and measuring a volume of a liquid in a buret. The volume of liquid is read from the . A. meitnerium B. mendelevium C. meniscus D. mendotium

C. meniscus

Glucose is an example of a________________ . A. polysaccharide B. disaccharide C. monosaccharide D. trisaccharide

C. monosaccharide

Fats serve many functions in foods. While many of its functions are desired, _________ is one function that is not desired. A. emulsification B. tenderizing C. oxidation D. flavor

C. oxidation

Extrinsic factors are environmental factors that affect the growth rate of microorganisms. All of the following are extrinsic factors except . A. temperature B. relative humidity C. pH D. oxygen availability

C. pH

If a food product label bears the symbol in this picture, it means that the product has been _________. A. x-rayed B. sprayed with a bactericide C. treated with irradiation D. scanned with a metal detector

C. treated with irradiation

Some oils become cloudy when stored in a refrigerator. Because of this, many oils are _________________ to precipitate saturated fatty acids. A. caramelized B. freeze dried C. flash frozen D. winterized

D. winterized

To estimate basal metabolic rate of a woman weighing 130 pounds to know how much energy she needs to consume for breathing, digesting food, growing new cells, and other basic processes, first convert her mass to kilograms. Then, calculate the kcalories she would use per hour by multiplying her mass by a BMR factor of 0.9 to learn her BMR. Finally, multiply her BMR by 24 since there are 24 hours/day to find her estimated daily basal kcalorie needs. Her estimated daily basal kcalorie needs would be ________ kcalories/day. a. 2808 b. 1276 c. 1106 d. 2071

b. 1276

________________ is not a reliable indicator of doneness when ground beef patties are prepared for consumption. a. Texture b. Color c. Cooking time d. Aroma

b. Color

With the ___________ on a Nutrition Facts panel, consumers can determine how the nutrients in a food serving fit into what they could consumer for the day. a. Recommended Daily Allowance b. Daily Value c. Recommended Dietary Allowance d. calories per serving

b. Daily Value

___________ is an example of a heterogeneous mixture. a. Salt water b. Potato soup c. Cola d. White vinegar

b. Potato soup

Soft drinks are _________ formulations with a pH less than 7.0 a. neutral b. acidic c. basic d. caustic

b. acidic

When oxygen reacts with ________ in freshly cut banana, the bananas turn brown. a. sugars b. enzymes c. proteins d. fats

b. enzymes

HACCP is a systematic, science based process control system for ___________________. a. food safety and quality b. food safety c. food quality d. sanitation

b. food safety

Acetic acid is a ___________ ingredient. a. hydrophobic b. hydrophilic c. non-polar d. long chain fatty acid

b. hydrophilic

Food chemists must have MSDS or ____________ sheets accessible for all chemicals stored in their lab. a. manufacturers safety data specifications b. material safety data sheets c. material specification data sheets d. manufacturers support data sheets

b. material safety data sheets

A food scientist is conducting a study that involves measuring the volume of a liquid using a graduated cylinder. The volume of liquid is read from the ______________. a. meitnerium b. meniscus c. mendelevium d. mesomerism

b. meniscus

Collagen is a _____________ found in connective tissue of animals that can be solubilized and dried to form a powder used in gelatin. a. fat b. protein c. carbohydrate d. mineral

b. protein

The concentration of a 23 g of sugar in 105 g of water would be ____________. a. 18% b. 20% c. 22% d. 28%

a. 18%

A monounsaturated fat lacks two hydrogens, creating one double bond between carbon atoms, and tends to lower LDL cholesterol without affecting HDL levels. _________ is a food that is naturally high in monounsaturated fat. a. Avocado b. Ground beef c. Coconut oil d. Cheddar cheese

a. Avocado

An ingredient that is GRAS has been shown to be safe under the conditions of its intended use according to the ________________. a. FDA b. USDA FSIS c. EPA d. FSMA

a. FDA

________________ is a corrosion-resistant surface that should not be used for direct food contact in a food production environment because it can discolor some foods and is highly reactive with acids. a. Galvanized iron b. Stainless steel c. High density poylethylene d. Titanium

a. Galvanized iron

It is important for food scientists to be aware of where to source ingredients for food products. Approximately three-quarters of the world's supply of cocoa come from _________. a. West Africa b. Brazil c. Indonesia d. Ecuador

a. West Africa

For a food scientist to formulate new products, they must be familiar with ingredients that could be used in a formulation. A food scientist was asked to develop a seasoning using coriander leaves that could be used in Latin American, Asian, and Middle Eastern products. Another name for coriander leaves is ______________. a. cilantro b. bay leaves c. chervil d. savory

a. cilantro

Mixing boiling water with gelatin forms a(n) ___________________. a. colloidal dispersion b. immiscible dispersion c. true solution d. precipitate

a. colloidal dispersion

A company that manufactures bread should use hard wheat flour rather than soft wheat flour because the hard wheat would have a _______________. a. higher protein-to-starch ratio b. lower protein-to-starch ratio c. higher fat content d. lower water content

a. higher protein-to-starch ratio

Sensory evaluation panels that use discrimination tests are obtaining information about products to describe ___________________________. a. if the products are different b. if the products are different, how are they different c. what is the acceptability of the products d. if one of the products is preferred over another

a. if the products are different

When sodium nitrite is added to a formulation to manufacture a frankfurter, the thermally processed frankfurter color is pink due to the formation of __________________. a. nitrosohemochrome b. metmyoglobin c. nitric oxide myoglobin d. myoglobin

a. nitrosohemochrome

_________ degrees separates freezing and boiling points on the Celsius scale. a. 50 b. 100 c. 150 d. 200

b. 100

By federal law, baking powder must yield at least _____ CO2 for every 100 g of powder. a. 7 g b. 12 g c. 19 g d. 25 g

b. 12 g

The detection of an odor when it is released from food in your mouth during chewing, exhalation, or swallowing is called _______________ olfaction. a. othronasal b. retronasal c. chemonasal d. sensoronasal

b. retronasal

A product development team is developing a new product. What would be the usual order for taking the product from concept to production? a. bench top formulation prototype pilot plant formulation full scale production b. bench top formulation pilot plant formulation prototype full scale production c. prototype bench top formulation pilot plant formulation full scale production d. prototype pilot plant formulation bench top formulation full scale production

c. prototype bench top formulation pilot plant formulation full scale production

Large pressure canners used for commercial canning are called _______________. a. vertical condensers b. kettle agitators c. retorts d. comitrols

c. retorts

Which of the following items would NOT be considered a physical hazard in a food product? a. glass fragment b. piece of metal that is 1 cm in length c. strand of hair d. plastic chip that is 2 cm in length

c. strand of hair

_____________ is a naturally occurring chemical in chili peppers that makes them hot. a. Glucosinolate b. Nitrate c. Ascorbic acid d. Capsaicin

d. Capsaicin

________________ is a microorganism that is found on the skin of many people and can form a heat stable toxin in temperature abused food. a. Clostridium botulinum b. Listeria monocytogenes c. Escherichia coli O157:H7 d. Staphylococcus aureus

d. Staphylococcus aureus

Corn, soybeans, and canola improved by _______ could produce oils that have a better balanced saturated/unsaturated fat content. a. blanching b. proteolysis c. hydrogenation d. biotechnology

d. biotechnology

Ice cream and pudding are examples of food that may contain alginate, a type of polysaccharide that occurs naturally in _________________ as a skeletal component of their cell walls. a. deciduous trees b. potatoes c. corn d. brown seaweed

d. brown seaweed

One of the reasons that a company such as Kellogg's would add _________ to some of their products is that it absorbs water after the food is consumed. This in turn facilitates moving food through the digestive tract which may help prevent colon cancer as well as lower blood cholesterol levels. a. protein b. fat c. sugar d. fiber

d. fiber

In the manufacture of popsicles, what phase change would a liquid sugar solution go through to become a solid? a. vaporization b. condensation c. melting d. freezing

d. freezing

Unflavored ___________ is polar molecule derived from animal protein used to stabilize liquids in food manufacturing and can bind 100 times its weight in water. a. myoglobin b. hemoglobin c. actomyosin d. gelatin

d. gelatin

HTST milk refers to the use of ______________ procedures for the production of this product. a. high throughput short time b. high transition small time c. homogenous throughput short treatment d. high temperature short time

d. high temperature short time

The essential fatty acid, alpha-linolenic acid, is also considered an ________________ which may reduce the risk of coronary heart disease a. omega-6 fatty acid b. omega-12 fatty acid c. omega-9 fatty acid d. omega-3 fatty acid

d. omega-3 fatty acid

A product that is capable of being stored at room temperature for a prolonged or indefinite period of time with little deterioration in quality is a __________ product a. perishable b. unstable c. fresh d. shelf stable

d. shelf stable

Frozen carbon dioxide is preferable for pre-cooling some food products because it does not go through a liquid state, but goes from a solid state to a gaseous state in a process is known as ______________. a. condensation b. deposition c. deionization d. sublimation

d. sublimation