FS Quizzes
__________ (two words) is defined as "A scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing.
Sensory Evaluation
An ______ (one word) allows lipids and water to mix in solution without separating. In the pancake recipe, eggs are a great example of this because they hold all of the ingredients together.
emulsifier
The voluntarily consumption of insects for food is known as ________.
entomophagy
Ketchup shares a common history with _________ , (two words) a very salty sauce that, while not popular in the US, has been produced and enjoyed all around the Middle and Far East for many centuries.
fish sauce
After it is partly frozen, air is added to ice cream, creating a frozen
foam
GMPs are utilized in the food, cosmetic and pharmaceutical industry to ensure products are produced with a consistent high quality. The tenets of GMP regulations ensure that the end product is Select one or more: a. free from contamination b. consistent in its manufacture c. that its manufacture has been well documented d. personnel are well trained e. meeting sensory standards set for the product
free from contamination, consistent in its manufacture, that its manufacture has been well documented, personnel are well trained
Both ______ and _______ are primary factors that affect enzyme function. Select one: a. pH; moisture content b. Enzyme concentration; pressure c. temperature; pressure d. pH; temperature
pH; temperature
Food aid products usually have shelf life of at least ____ years. (answer should be numeric, not words)
2
Water activity is measured on a scale of ________ to ______. Select one: a. 0 to 1 b. -1 to 1 c. 0 to 100
0 to 1
Order the FSMA approaches for preventing food-borne illness in the order they are used. 1. 2. 3. 4. 5.
1 → Identify Hazard, 2 → Understand Cause, 3 → Implement Preventative Controls, 4 → Monitor Effectiveness, 5 → Review and Adjust as needed
In order to make milk safe to drink, it must be pasteurized at 161 degrees Fahrenheit for ____ seconds.
15
CDC recommends cooking ground meats to _______ F to prevent food borne illness.
165
What year did Harvey Wiley introduce the first Food and Drug bill? Select one: a. 1895 b. 1887 c. 1906 d. 1889 e. 1901
1889
In ____ the Nutrition Facts label began appearing on foods as a results of NLEA.
1992
Your snack for the morning consists of: 25 grams sugars 5 grams fiber 15 grams protein 5 grams fat What are the amount of Calories you would get from this snack?
205
Microwaves convert electricity to radio waves in the __________ megahertz range. This wavelength range causes molecules like water to move, thus heating the food.
2500
Match the cooking temperature (level of supersaturation of sucrose) to the type of candy that can be made. 300 deg F 255 deg F 245 deg F 275 deg F
300 deg F → Lollipops, 255 deg F → Marshmallow, 245 deg F → Chewy caramel, 275 deg F → Taffy
The exact temperature for the first crack in the coffee beans that were being roasted in Dr. Harris' video he showed in class is Select one: a. 382 degrees F b. 308 degrees F c. 460 degrees F d. 400 degrees F
382 degrees F
The pH value that differentiates low and high acid food is ______________ , which is also a critical pH value that defines the effectiveness of inactivating Clostridium botulinum spores.
4.6
Coffee contains what potential carcinogen? Select one: a. Methyl Methacrylate b. Acrylamide c. Polyacrylamide
Acrylamide
Bacteria multiply very quickly. The time it takes them to double their population is call (wait for it) DOUBLING TIME. If a type of bacteria has a doubling time of 18 minutes, how many will be present after 2 hours if you start with 10? Select one: a. 640 b. 1,000,000 c. 160 d. 320
640
For best quality, how soon after purchase does the U.S. Department of Agriculture recommending using eggs? Select one: a. 3-5 weeks b. 1 week c. 2-3 months d. 5 days
: 3-5 weeks
A molecule that _________, like sodium chloride, will have a greater effect on the water activity. A large polymer, like starch, will have little effect on water activity because water activity is controlled mainly by the ________ of molecules in solution.
A molecule that [dissociates], like sodium chloride, will have a greater effect on the water activity. A large polymer, like starch, will have little effect on water activity because water activity is controlled mainly by the [number] of molecules in solution.
________ is one of several chemicals that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Novozymes makes an enzyme that reacts to prevent asparagine to prevent the formation of this substance.
Acrylamide
Your grandmother is having a dinner party at her neighbor's house and needs your help to keep her fruit salad from turning brown. What are some ways to help her keep the fruits from undergoing enzymatic browning? Select all that applies. Select one or more: a. Use PPO inhibitor b. Add lots of salt c. Add Vitamin C d. Add Vitamin D e. Add some acid f. Add some base
Add some acid, Add lots of salt, Use PPO inhibitor, Add Vitamin C
When we consider chemical composition of foods, we usually take_____ into account. (Check all that apply) Select one or more: a. Micronutrients b. Macronutrients c. Flavor d. Non-Nutrients e. Additives
Additives, Non-Nutrients, Macronutrients, Micronutrients
_____ is a legal term used when a substance is added to a food product that could contaminate it or the substance does not meet the FDA's standard of identity policies.
Adulteration
________ (one word) 1,4 glycosidic bonds are found in both amylose and amylopectin. These types of bonds are highly digestible by enzymes found in our bodies.
Alpha
Although there are benefits of industrializing insects into our markets, there are many downsides. Cross allergenicity could occur between _______ and insects due to their similarly structured proteins. On the microbiological level, insects work as ________ that carry harmful pathogens. _______ are a chemical hazard factor to consider when insects are harvested from the environment.
Although there are benefits of industrializing insects into our markets, there are many downsides. Cross allergenicity could occur between [crustaceans] and insects due to their similarly structured proteins. On the microbiological level, insects work as [vectors] that carry harmful pathogens. [Pesticides] are a chemical hazard factor to consider when insects are harvested from the environment.
Match the following polysacharides with their respective structure Amylopectin Amylose Glycogen Cellulose
Amylopectin → branched chains of glucose bonded by a-1,4 glycosidic bonds and a-1,6 glycosidic bonds, Amylose → linear chains of glucose bonded by a-1,4 glycosidic bonds, Glycogen → highly branched chain of glucose containing both a-1,4 glycosidic bonds and a-1,6 glycosidic bonds that can be referred to as animal starch, Cellulose → chain of glucose molecules bonded by B-1,4 glycosidic bonds
What carbohydrate is a good gelling agent? Select one: a. Cellulose b. Amylose c. Beta-glucan d. Amylopectin
Amylose
Which of these polysaccharides can gel our food? (check all that apply) Select one or more: Amylopectin Amylose Cellulose Glycogen Pectin
Amylose, Pectin
Which one is not included in the types of sensory analysis? Select one: a. Analysis by untrained people b. Analysis by trained panels c. Instrumental analysis d. Analysis by trained animals
Analysis by trained animals
What is the primary colorant used to color Cheddar cheese? Select one: a. Yellow #5 b. Saffron c. Annato d. Paprika
Annato
___________ processing, which involves combining sterilized packaging material with processed food, is a means to create shelf stable foods with less harsh conditions than with canning and eliminates package size limitations. (This type of processing can be adapted to producing single-serving juice boxes or 300 gallon containers.) (Picture of Yoohoos)
Aseptic
Aseptically processed foods are required to file with the __________. This filing includes the time and temperature of the process, details regarding _________, and validation of the filling and packaging machines. The final step is validation of the product through microbiological and physicochemical analysis. Although the product has been thoroughly validated, samples should still be tested under harsh conditions to ensure proper ________ before product is released for consumption.
Aseptically processed foods are required to file with the [ Food and Drug Administration]. This filing includes the time and temperature of the process, details regarding [equipment sterilization], and validation of the filling and packaging machines. The final step is validation of the product through microbiological and physicochemical analysis. Although the product has been thoroughly validated, samples should still be tested under harsh conditions to ensure proper [processing ] before product is released for consumption.
Match each statement with its corresponding answer. B-Glucan Pectin Amylose Cellulose
B-Glucan → Lower cholesterol, Pectin → Gelation, Amylose → α(1-4) glycosidic bonds, Cellulose → β(1-4) glycosidic bonds
Why is botulinum toxin hard to be detected in food? Select one or more: a. Because it is tasteless b. Because it is colorless c. Because a lethal dose is so small. d. Because it is odorless e. Because it is inactivated by heat
Because it is colorless, Because it is odorless, Because it is tasteless
Vitamin A amounts are recommended by the World Food Program. What compound is a precursor of vitamin A in Rini's sweet potato noodles? Select one: a. Beta- carotene b. Magnesium c. Protein d. Vitamin B
Beta- carotene
Valentine's Day was Friday. If you get chocolate for someone, be sure it doesn't look like this: (Chocolate with holes) This is a quality defect that can drastically effect texture. These white spots on the surface of the chocolate are called ____________. Select one: a. sugar crystals b. icing c. mold d. bloom
Bloom
What does COOL stand for? C O O L
C → Country, O → Of, O → Origin, L → Labeling
During the pandemic, shelter in place orders are becoming the normal day to day reality. Even though trips to the grocery store or markets are allowed, we should be limiting the number of those trips in order to stay away from other people as much as possible. The Academy of Nutrition and Dietetics has these recommendations for foods to have in your pantry. Match the suggested food with the method of preservation that gives it a longer shelf life. Canned Beans Whole Grains Pouches of fish and chicken Nuts, seeds, and nut butters
Canned beans → Retort canning, Whole grains → Low water activity, Pouches of fish and chicken → Retort canning, Nuts, seeds, and nut butters → Low water activity
Which of the following are foods that would be considered low acid? Select one or more: a. canned pineapple juice b. Canned pickle beets c. BBQ sauce d. Canned corn e. Canned beets
Canned corn, Canned beets
Match the physical forms found in ice cream.: Carageenan, Guar Gum, and other materials can be used to trap water and other liquids in a flexible matrix. ________ Dairy-based desserts often contain significant amounts of the milk sugar lactose. Over time lactose can form highly ordered structures that cause ice cream to have a "sandy" texture. __________ Air, nitrogen, and carbon dioxide can all be mixed trapped in ice cream. _________ Egg yolks, lecithin, mono- and diglycerides, and polysorbate 80 all form micelles capable of carrying lipid materials into a watery environment. _________
Carageenan, Guar Gum, and other materials can be used to trap water and other liquids in a flexible matrix. → Gel, Dairy-based desserts often contain significant amounts of the milk sugar lactose. Over time lactose can form highly ordered structures that cause ice cream to have a "sandy" texture. → Crystals, Air, nitrogen, and carbon dioxide can all be mixed trapped in ice cream. → Foam, Egg yolks, lecithin, mono- and diglycerides, and polysorbate 80 all form micelles capable of carrying lipid materials into a watery environment. → Emulsifiers
Casein, a protein in cheese, forms a _______ that is stabilized by ________, _________ interactions. In the __________, hydrophobic compounds are present at the ________, which hydrophilic compounds are present at the __________.
Casein, a protein in cheese, forms a [micelle] that is stabilized by [weak], [ionic] interactions. In the [micelle], hydrophobic compounds are present at the [core], which hydrophilic compounds are present at the [surface].
We add different things to our fruit salad to keep the fruits from browning. Match the added ingredient to the purpose they serve. Change pH Break down polyphenol oxidase with other enzymes Slow/destroy enzymes Change reduction- oxidation (redox) status Exclude oxygen
Change pH → Acid, Break down polyphenol oxidase with other enzymes → Add pineapple, Slow/destroy enzymes → Heat, dry, or freeze, Change reduction- oxidation (redox) status → Vitamin C, Exclude oxygen → Plastic covering
From glue to you, proteins are amazingly versatile in what they can do (said Dr. Seuss). This versatility is based on the "chemistry set" found on amino acid R-groups. These R-groups have a wide range of chemical characteristics, including: Select one or more: a. Non-Polar b. Polar c. Lack of Charge d. Charged
Charged, Lack of Charge, Polar, Non-Polar
Match each category of benefit or hazard of utilizing insects as a food source with a specific benefit or hazard. Chemical hazards Microbial hazards Health Food allergy
Chemical hazards → Anti-nutrients, Microbial hazards → Protoza, Health → High quality protein, Food allergy → Shellfish
Which of the following microorganisms are we MOST concerned with when canning foods? Select one: a. Listeria monocytogenes b. Molds c. Norovirus d. Spoilage organisms e. Clostridium botulinum
Clostridium botulinum
(Picture or Green Ketchup) Color additives, as seen Heinz's failed green ketchup are regulated under what amendment in the food law timeline? (three words)
Color Additive Amendment
Amino acids can be classified based on the needs of our body. Which type of amino acids can be produced in a starvation state? Select one: a. Conditionally essential amino acids b. Non-essential amino acids c. Essential amino acids
Conditionally essential amino acids
Yamco is a company that uses technology developed in conjunction with NC State Department of Food, Bioprocessing and Nutrition Sciences. Watch this video and answer the question: What type of processing is utilized in making sweet potato puree at Yamco? Select one: a. Continuous microwave b. Retort c. High pressure d. Freeze drying
Continuous microwave
Match each substance to the product is can be used to adulterate. Copper Sulfate Sulfuric Acid Formaldehyde
Copper Sulfate → Green beans, Sulfuric Acid → Apple cider, Formaldehyde → Milk
(Picture of Chocolate Fudge) Candies are created thanks to supersaturation. When a supersaturated sugar solution is cooled, the microstructure of the candy can have 2 different forms. The microstructure impacts the appearance and texture of the candy. What is the structure of the fudge shown here? Select one: a. Crystalline b. Particulate c. Amorphous d. Stretchable
Crystalline
Which of the following does food preservation accomplish? Select one or more: a. Increases Water Activity b. Prevents Bioterrorism c. Decreases Microbial (spoilage and pathogenic) Growth d. Increases Alcohol Content e. Decreases Chemical Reactions that alter food quality f. Decreases Sensory Changes
Decreases Microbial (spoilage and pathogenic) Growth, Decreases Chemical Reactions that alter food quality, Decreases Sensory Changes
To _________ the botulinum toxin, you have to heat it to _______ for a few seconds. Select one: a. Denature, 121°F b. Kill, 80°F c. Denature, 80°C d. Denature, 80°F e. Kill, 121°C
Denature, 80°C
Please match the following aromatic compounds with its corresponding odor. Diacetyl Dimethyl sulfide Acetic acid Hexanal Trimethylamine Methanethiol
Diacetyl → butter, Dimethyl sulfide → cabbage , Acetic acid → vinegar, Hexanal → fruity, Trimethylamine → fish, Methanethiol → garlic
In what field of study did Dr. Harris begin his college career? Select one: a. Biochemistry b. Physical therapy c. Food Science d. Dietetics
Dietetics
Which of the following is not the chemistry of R-group? Select one: a. Double-Replacement Reactions b. Oxidation c. Charged/ uncharged d. Hydrophobic e. Catalysis/Enzymatic Reactions
Double-Replacement Reactions
Dr. Henry Wiley, the creator of the Poison Squad, was the father of the ________. He used human subjects to determine the safety of food additives. The addition of a substance to a food product that does not meet the Federal standard of identity or contaminates the food is considered __________. His work led to the passing of the _________ in 1906. In 2011, the most sweeping food law since 1938 was passed. This law is called the __________ and is shifting the focus from responding to __________ to preventing it.
Dr. Henry Wiley, the creator of the Poison Squad, was the father of the [ Food and Drug Administration]. He used human subjects to determine the safety of food additives. The addition of a substance to a food product that does not meet the Federal standard of identity or contaminates the food is considered [adulteration]. His work led to the passing of the [Pure Food and Drug Act] in 1906. In 2011, the most sweeping food law since 1938 was passed. This law is called the [Food Safety Modernization Act] and is shifting the focus from responding to [food borne illness ] to preventing it.
After having a few mozzarella sticks, we need to wash our oily hands with hand soap. The reason that soap and water can rinse away oil is because soap is a ____________
Emulsifier
Place the following food items into their appropriate ranking based on water activity. Rankings will be 1-4 (1 being the highest and 4 being the lowest water activity) Fresh Fruit Raisins Processed Cheese Dry Pasta
Fresh Fruit → 1, Raisins → 3, Processed Cheese → 2, Dry Pasta → 4
________ dramatically speed up chemical reactions by lowering activation energy. These molecules are generally ___________.
Enzymes Proteins
Every triglyceride is made up of a __________ spine with 3 __________ branching off of it.
Every triglyceride is made up of a [ Glycerol] spine with 3 [Fatty Acids] branching off of it.
According to the results seen on Figure 4, flavor and color were the most highly ranked in the sensory elevation. Select one: True False
False
Louis Pasteur first tried out pasteurization on milk. Select one: True False
False
Low water activity is same as low moisture content. Select one: True False
False
One of the reasons we need a bowl of ice water to stop caramelization is because we need pyrolysis to occur. Select one: True False
False
The dates found on food packages are indicators of food safety. Select one: True False
False
You should not wash your fruits or vegetables before eating them. Select one: True False
False
A dairy farmer wants to produce organic milk. Which of the following must the farmer do in order for their milk to be labeled as "organic"? Select all that apply. Select one or more: a. Use of hormones to promote growth of livestock b. Use antibiotics to treat cows with illness c. Be inspected by a government-approved certifier d. Feed cows with non-bioengineered (non-GMO) crops
Feed cows with non-bioengineered (non-GMO) crops, Be inspected by a government-approved certifier
Steak is always a popular food. The non-enzymatic browning reaction that happens during grilling a steak is called _________ .
Maillard Reaction
The type of papillae without taste buds on the tongue is ____ Select one: a. Filliform b. Circumvallate c. Foliate d. Fungiform
Filliform
Match these fortified foods with the mineral or vitamin with which they are fortified. Fluid Milk Enriched flour Salt
Fluid milk → Vitamin D, Enriched flour → Folic acid, Salt → Iodine
What is the FTC responsible for as far as food labeling is concerned? (check all that apply) Select one or more: a. Font size b. Placement of label c. Size of the dietary information label d. Organic labeling
Font size, Placement of label, Size of the dietary information label
What does acronym FSMA stand for? Select one: a. Food Safety Modernization Act b. Food Standards Modernization Act c. Forever Saving Many Animals d. Food Safety Major Act e. None of the above
Food Safety Modernization Act
Calories are estimations because of several reasons, such as.... Select one or more: a. The amount of calories in foods degrades over time. b. Food structure impacts the amount of energy that food stores c. Our bodies are not 100% efficient in metabolizing foods. d. Methods used to measure calories in foods are inaccurate.
Food structure impacts the amount of energy that food stores, Our bodies are not 100% efficient in metabolizing foods.
Foods used to sustain a population after a natural disaster are called______ . This type of product should be shelf stable and have a shelf life of _______ . Protein sources are often blended because all _______ must be present to ensure proper nutrition.
Foods used to sustain a population after a natural disaster are called [ready to use therapeutic foods]. This type of product should be shelf stable and have a shelf life of [2 years]. Protein sources are often blended because all [essential amino acids] must be present to ensure proper nutrition.
Where is the North American division of the company that Sonia Su works located? Select one: a. Raleigh, NC b. Franklinton, NC c. Research Triangle Park (RTP), NC d. Roanoke, Virginia e. White Plains, NY
Franklinton, NC
As a tomato turns red and ripens, the umami taste increases because of an increase in ______________. Select one: a. Free glutamate b. Amino acids c. Glucose d. Lycopene
Free glutamate
From Kristen Sangia's interview, she mentioned that ________ in raw fish is her main concern, and the chef's________is very important as well. To prevent microbial growth, it is important to maintain the raw fish _____________.
From Kristen Sangia's interview, she mentioned that [parasites] in raw fish is her main concern, and the chef's [hygiene] is very important as well. To prevent microbial growth, it is important to maintain the raw fish [storage temperature].
Anybody watch those Super Bowl commercials? How about this one: Chunky milk Another name for chunky milk is cheese! We made some cheese curds in class by adding acid directly to milk. What is the process of making a liquid into a solid via a network of polymers called? (one word)
Gelation
Glucose + ______ = Sucrose _____ + ______ = Maltose Glucose + _______ = Lactose
Glucose + [Fructose] = Sucrose [Glucose] + [Glucose] = Maltose Glucose + [Galactose]= Lactose
Phospholipids like lecithin are emulsifiers. Match each part of the phospholipid structure and tell whether it is hydrophobic or hydrophilic. Glycerol Fatty acids Phosphate
Glycerol → hydrophilic, Fatty acids → hydrophobic, Phosphate → hydrophilic
One reason that foods are so appealing to us is their color. Match the pigment to a food that contains large quantities of it. Grapes, Raspberries, Purple Cabbage Squash, Pumpkins, and Tomatoes Swiss chard and Beets
Grapes, Raspberries, Purple Cabbage → Anthocyanins, Squash, Pumpkins, and Tomatoes → Carotenoids, Swiss chard and Beets → Betalains
______ was the first person to investigate the effects of food ingredients on human health and use those results to create laws controlling food adulteration.
Harvey Wiley
With water and _______, carbohydrates can hold ______ their weight in water! Select one: a. Heat, 4x b. Heat, 6x c. Protein, 2x d. Sugar, 3x e. Protein, 5x
Heat, 4x
Hurdle technology is used to increase the safety of food products. What aspects of this product keep it safe from causing a food borne illness? (Picture of Welches Jelly jar) Grape Jelly in glass jar Select one or more: a. Antimicrobial compounds b. High acid food c. Low water activity d. Heat processed e. Solid gel
High acid food, Low water activity, Heat processed
Ketchup is shelf stable because it uses __________ technology which is based on using multiple methods of food preservation to prevent microbial growth. Select one: a. Thermal processing b. Low pH c. Hurdle d. High pressure processing
Hurdle
Ice cream does not have a very strong aroma until you eat it because: Select one or more: a. The low temperatures of ice cream cause temporary aguesia. b. The low temperatures of ice cream cause temporary anosmia. c. Ice cream is too cold to allow many chemical compounds to volatilize. d. The aroma compounds in ice cream are not present in sufficient concentrations for our nose to detect.
Ice cream is too cold to allow many chemical compounds to volatilize.
According to the "Ice Cream Makers" video we watched in class, the dairy downstairs in Schaub Hall can produce how many different types of products?
Ice cream, skim milk, low fat milk, whole milk, and chocolate milk
What benefits are there to freezing foods? Select one or more: a. Improved nutritional quality b. Decease the cost c. Increased availability d. Extended shelf life e. Decreased food waste
Improved nutritional quality, Extended shelf life, Increased availability, Decreased food waste
In 2008-2009, an outbreak of Salmonella occurred. Peanut butter was the food implicated in this outbreak. Peanut butter is typically a product not commonly associated with foodborne illness due to its _______________; however, Salmonella was able to contaminate the product after entering the facility due to _______________.
In 2008-2009, an outbreak of Salmonella occurred. Peanut butter was the food implicated in this outbreak. Peanut butter is typically a product not commonly associated with foodborne illness due to its [low water activity ]; however, Salmonella was able to contaminate the product after entering the facility due to [a leaky roof].
In Rini's Sweet Potato Noodles, she fortified her noodles with ________ from sweet potatoes. This is a precursor of ________ and considered a __________.
In Rini's Sweet Potato Noodles, she fortified her noodles with [Beta carotene] from sweet potatoes. This is a precursor of [Vitamin A] and considered a [Micronutrients].
In Rini's Sweet Potato Noodles, she fortified her noodles with ________ from sweet potatoes. This is a precursor of _________ and considered a ________.
In Rini's Sweet Potato Noodles, she fortified her noodles with [Beta carotene] from sweet potatoes. This is a precursor of [Vitamin A] and considered a [Micronutrients].
In Tetra- pack Milk or juice packages, the aluminum layer is used for ____________
In Tetra- pack Milk or juice packages, the aluminum layer is used for [preventing oxidation]
Which type of foodborne illness is Salmonella? Select one: a. Intoxication b. Toxico-Infection c. Infection
Infection
Insects have several health benefits; for example, they are rich in magnesium which is _________ that is beneficial for _________
Insects have several health benefits; for example, they are rich in magnesium which is [micro‑nutrient] that is beneficial for [muscle functions]
Lipopolysaccharide, or LPS, is a structural component of certain bacteria. Which of the following is true of LPS? Select one or more: a. It is a triglyceride b. It is a combination of lipid and carbohydrate structures. c. It is identified by a lack of gram staining. d. It is identified by the presence of gram staining. e. It can be found as part of the cell wall in certain bacteria. f. It is commonly seen in viruses g. It can cause an immune response leading to fever, pain and swelling.
It is a combination of lipid and carbohydrate structures., It is identified by a lack of gram staining., It can be found as part of the cell wall in certain bacteria., It can cause an immune response leading to fever, pain and swelling.
Which of the following is true about fatty acid? \/-\/\/\/\/\/\/\/\/\/c-OH double O bond on top of C) Select one: a. It is an Omega-3 fatty acid. good job! b. It is a trans-fatty acid c. It is an Omega-6 fatty acid d. It is likely to be a solid at room temperature.
It is an Omega-3 fatty acid.
Select all true statements regarding calorie estimation. Select one or more: a. The longer the fatty acid chain, the less energy is required to burn it. b. The structure of the nutrient does not determine the amount of calories needed to burn them. c. The efficiency of nutrient utilization is higher for fats than for carbohydrates or proteins. d. It takes more energy to burn starch than it does glucose. e. Native structures of proteins are easier to digest.
It takes more energy to burn starch than it does glucose., The efficiency of nutrient utilization is higher for fats than for carbohydrates or proteins.
Novozymes makes many kinds of enzymes and microbiological cells. One of the products that utilizes enzymes that Sonia Su discussed was dairy milk. What type of milk is most produced using an enzymatic process? Select one: a. Lactose-free milk b. Fat free milk c. Microbe free milk d. Protein enhanced milk
Lactose-free milk
The 1990 Food Labeling and Education Act, which gave us the old Nutrition Facts label we all know and love is getting a makeover. This new food label was implemented between 2018 and 2019. What changes will we see on the new label? Select one or more: a. The Actual Amount of Micronutrients Must Now Be Listed b. Larger Font for Serving Sizes c. The "Calories from Fat" Category Will Disappear from the Label d. More Realistic Serving Sizes e. Added Sugars Must Now Be Listed f. Suggested Serving Sizes For Portion Control Must Be Listed g. Total Calories Will Be Shown in Larger, Bolder Font h. Daily Values for Some Nutrients Have Been Updated i. Vitamin D and Potassium Must Now Be Listed j. Dual Column Labels Must Be Used for Products That Contain > One Serving Size
Larger Font for Serving Sizes, More Realistic Serving Sizes, Total Calories Will Be Shown in Larger, Bolder Font, The "Calories from Fat" Category Will Disappear from the Label, Daily Values for Some Nutrients Have Been Updated, Added Sugars Must Now Be Listed, Vitamin D and Potassium Must Now Be Listed, The Actual Amount of Micronutrients Must Now Be Listed, Dual Column Labels Must Be Used for Products That Contain > One Serving Size
Choose the attribute that does not belong with Globular Protein: Select one: a. Have complex tertiary and sometimes quaternary structures b. Soluble in water c. Less sensitive to pH than fibrous proteins d. Plays a role in metabolic reactions
Less sensitive to pH than fibrous proteins
Which of the following is NOT a monosaccharide? Select one: a. Dextrose b. Maltose c. Galactose d. Fructose
Maltose
Ketchup is no longer "King of the Condiments". What product now produces significantly more profits than ketchup? Select one: a. Soy Sauce b. Hot Sauce c. Mayonnaise d. Barbeque Sauce
Mayonnasie
Maillard Browning reactions are very complex!!!! However, they always result in what class of polymeric compounds being formed? (one word, which sounds somewhat similar to the pigment molecules in our skin
Melanoidins
Match the following food processing technologies to the products that frequently use the technology. Microwave radioaton Drying Nitrite Based Curing Pasturization Retort Processin Hot Fill
Microwave Radiation → Buttered popcorn, Drying → Beef Jerky, Nitrite-Based Curing → Bacon, Pasteurization → Milk, Retort Processing → Starbucks Frappucinos (in glass jars)., Hot Fill → Strawberry Jam
Howling Cow Vanilla ice cream contains stabilizers. Included in this ingredient list is __________ , which help the fat to mix with the water. Other stabilizers are used to control the movement of water, including _______ .
Mono and di glyceides Cellulose gum
Freezing is a terrific way to preserve foods. Freezing affects numerous chemical reactions that take place in foods. Match the following reaction with why that reaction is happening. Mushy texture upon thawing Pectin breakdown during storage is slowed Lipid oxidation increased
Mushy texture upon thawing → Ice crystal formation, Pectin breakdown during storage is slowed → Enzymatic activity is decreased, Lipid oxidation increased → Lower water activity
Freezing is a terrific way to preserve foods. Freezing affects numerous chemical reactions that take place in foods. Match the following reaction with why that reaction is happening. Mushy texture upon thawing Pectin Breakdown during storage is slowed Lipid oxidation increased
Mushy texture upon thawing → Ice crystal formation, Pectin breakdown during storage is slowed → Enzymatic activity is decreased, Lipid oxidation increased → Lower water activity
Which form of monosachharide structure is most reactive? Select one: a. Ring structure b. Open, acyclic structure c. D isomer
Open, acyclic structure
NaCl is _______ which is considered _______ and it is categorized as ________
NaCl is [mineral] which is considered [inorganic] and it is categorized as [micronutrient]
How organic is Annie's Organic Shiitake & Sesame Vinaigrette according to the USDA labeling laws? and why? You can check out the ingredient label on the website linked to the name! (Picture of dressing) Select one: a. Made with organic; ingredients are organic, organic seal and non-GMO (Genetically Modified Organisms) listed b. 100% organic; ingredients listed are organic c. 100% Organic; it has non-GMO ingredients, a certified organic seal and 100% of ingredients are organic d. Organic; 95% of the ingredients are organic, organic seal and non-GMO (Genetically Modified Organisms) listed
Organic; 95% of the ingredients are organic, organic seal and non-GMO (Genetically Modified Organisms) listed
Match the packaging process with the type of packaging. Packages that hold 6 beer cans or bottles Beer with transport packaging,like palletized boxes. A bottle of beer
Packages that hold 6 beer cans or bottles → Seconday packaging, Beer with transport packaging,like palletized boxes. → Tertiary packaging, A bottle of beer → Primary packaging
(Picture of Quaker Oats) Packaging has numerous purposes. One is to preserve the food. This package of Old Fashioned Oats prevents _______ from degrading the food. By ________ the product, transport is made easier. The packaging also conveys the identity of the product in brand and contents. The contents of the package must be labeled clearly according to food labeling laws. The _________ specified font sizes and design of the product label. While the___________ regulates information (Nutrition or Supplement Facts) and health claims.
Packaging has numerous purposes. One is to preserve the food. This package of Old Fashioned Oats prevents [moisture and light ] from degrading the food. By [containing] the product, transport is made easier. The packaging also conveys the identity of the product in brand and contents. The contents of the package must be labeled clearly according to food labeling laws. The [Federal Trade Commission] specified font sizes and design of the product label. While the [Food and Drug Administration] regulates information (Nutrition or Supplement Facts) and health claims.
Choose which products and foods have undergone Maillard browning reactions. Select one or more: a. Pancakes b. Maple syrup c. Grill marks on steaks d. Salad
Pancakes, Maple syrup, Grill marks on steaks
Pasteurization of milk makes it ________ and extends ________.
Pasteurization of milk makes it [safe] and extends [shelf life].
______ is a fiber found in plant cell walls and is responsible for giving jams and jellies their solid, spreadable texture.
Pectin
Just over 30% of the human population cannot smell _______. For the rest of the population, it smells like musk.
Pentadecalactone
Why do we use people in sensory test? Select one or more: a. There are no target audience machines. b. Machines don't have opinions. c. People are more sensitive. d. Machines can determine what's in a sample.
People are more sensitive., Machines don't have opinions., There are no target audience machines.
Plants store starch in ______ within their cells. Starch is made up of 2 different types of _____ , amylose and amylopectin. The monomer for these compounds is glucose. _______ can form strong gels, while ______ makes thick solutions.
Plants store starch in [granules] within their cells. Starch is made up of 2 different types of [polymers], amylose and amylopectin. The monomer for these compounds is glucose. [amylose] can form strong gels, while [amylopectin] makes thick solutions.
Plants store starch in ______ within their cells. Starch is made up of 2 different types of ________, amylose and amylopectin. The monomer for these compounds is glucose. _________ can form strong gels, while _________ makes thick solutions.
Plants store starch in [granules] within their cells. Starch is made up of 2 different types of [polymers], amylose and amylopectin. The monomer for these compounds is glucose. [amylose] can form strong gels, while [amylopectin] makes thick solutions.
There is an enzyme family that converts phenols into polymers in fruits and vegetables. This enzyme family is often abbreviated as PPO which stands for ____________ (two words).
Polyphenol Oxidase
Which of the following is a true statement about polyphenol oxidase? Select one or more: a. Polyphenol oxidase causes browning in fruits b. Polyphenol oxidase is active only when no oxygen is present. c. Polyphenol oxidase is a carbohydrate. d. As part of the browning reaction, polyphenol oxidase is consumed when fruit turns brown. e. As enzymes, polyphenol oxidase is able to catalyze reactions without being consumed in the reaction.
Polyphenol oxidase causes browning in fruits, As enzymes, polyphenol oxidase is able to catalyze reactions without being consumed in the reaction.
Appearance and consumer acceptance has been a major hurdle for commercializing insects as food in the United States. To get around this barrier to commercialization, many companies producing insects for food are making insect _______ that can then be used as a dry ingredient in many food items. (one word)
Powder
High ________ (one word) processing is a processing method used to pasteurize liquids and "squishy" foods, like juice, guacamole, and salsa. It works by denaturing microbial enzymes without heat.
Pressure
Bovine spongiform encephalopathy, otherwise known as mad cow disease, is caused by a misfolded protein called a _________. (one word)
Prion
The Food and Drug Administration (FDA) requires extensive record keeping for thermally processed food products. For aseptically processed food, what are the records should be kept? Select one or more: a. Product's name and identification b. The types of quality assurance checks and their results. c. Whether the product was released for consumption, incubated, or held back d. Color of product e. Enzymatic activity of product
Product's name and identification, The types of quality assurance checks and their results., Whether the product was released for consumption, incubated, or held back
Maillard Browning involves what two macronutrients? Select one or more: a. Vitamins and Minerals b. Protein c. Lipids d. Carbohydrate e. Polyphenols
Protein, Carbohydrate
Proteins change shape when __________ or the external conditions, like pH and salt concentration are altered. This shape change is an alteration of tertiary or quaternary structure and called _______________. The shape change can effect the __________ of the protein for those whose immune systems make antibodies for that particular food protein.
Proteins change shape when [heated] or the external conditions, like pH and salt concentration are altered. This shape change is an alteration of tertiary or quaternary structure and called [denaturation]. The shape change can effect the [ allergenicity] of the protein for those whose immune systems make antibodies for that particular food protein.
Proteins have many functions in food systems. The function of the protein is determined by how it folds or it's structure. The part of proteins that determines how it is folded is _____________? Select one: a. Amino group b. R- groups c. Central carbon d. Beta sheet e. Alpha sheet f. Carboxylic acid
R- groups
Calories (and calories) are measured in foods by drying, grinding and burning them and measuring the heat they give off. Earlier in the semester, we discussed nutrient dense RUTFs, such as Plumpy Nut. So, if we were to put an RUTF product in a calorimeter and compare it to other food products... Select one: a. The RUTF would produce the same amount of heat relative other foods. b. The RUTF would produce less heat relative other foods. c. RUTFs would produce more heat relative other foods.
RUTFs would produce more heat relative other foods.
Which are examples of oligosaccharides? Select one or more: a. Maltose b. Stachyose c. Glycogen d. Sucrose e. Raffinose f. Galactose
Raffinose, Stachyose
Match the symptoms with the major types of foodborne illness. Rapid-onset illness resulting from the presence of a microbial poison. Slow onset illness resulting from the growth of microorganisms. Slow onset illness resulting from the growth of microorganisms and the resulting formation of a poison.
Rapid-onset illness resulting from the presence of a microbial poison. → Intoxication, Slow onset illness resulting from the growth of microorganisms. → Infection, Slow onset illness resulting from the growth of microorganisms and the resulting formation of a poison. → Toxico-Infection
Which of the following tastes could be detected by ion channels? (Select all that apply) Select one or more: a. Bitter b. Umami c. Sour d. Sweet e. Salty
Salty, Sour
__________ is dissolving a substance into a liquid until no more solute can be dissolved at room temperature. For sucrose, this concentration is approximately 60%. Select one: a. Purification b. Crystallization c. Saturation d. Denaturization e. Supersaturation
Saturation
The Dairy Farm at NCSU is currently located on Lake Wheeler Rd. The milk is transported to and processed at _____ Hall.
Schaub
The ______ (one word) Heat Scale is a scale that was developed in 1912 to measure the level of heat in various chili peppers. This scale measures the amount of capsaicin in the chilies and ranges from 0 to about 1,500,000 units.
Scoville
To produce our Howling Cow ice cream or any other brand of ice cream for that matter, cows are fed fermented grass product called _______. (one word) So, you could make the case that ice cream itself, in a rather round-about way, is a fermented product.
Silage
Caramelization primarily involves which form of which nutrient? Select one: a. Polyphenols b. Carbohydrate (complex carbohydrates) c. Marshmallows d. Oligosaccharides e. Water f. Vitamins and Minerals g. Heat-Processed Protein h. Simple Sugars i. Short Chain Fatty Acids j. Complex Carbohydrates
Simple Sugars
The majority of a food's flavor is attributed to it's _________. (one word, lower case)
Smell
What country is increasing the amount of coffee grown in that location the fastest? Select one: a. Southern California b. Columbia c. Southern China d. Nigeria
Southern China
For the following foods, match them with the process or ingredient that is responsible for a lower water activity. Soy Sauce Strawberry Jam Crackers Cliff Bars (ORGANIC BROWN RICE SYRUP, ORGANIC ROLLED OATS, ORGANIC CANE SYRUP, ORGANIC PEANUT BUTTER, ORGANIC ROASTED SOYBEANS, SOY PROTEIN ISOLATE, PEANUTS, PEANUT FLOUR, RICE FLOUR, ORGANIC SOY FLOUR, ORGANIC OAT FIBER, NATURAL FLAVORS, SEA SALT, BARLEY MALT EXTRACT.) Salami Milk Powder
Soy sauce → Salt, Strawberry jam → Sugar, Crackers → Heating, Cliff bars (ORGANIC BROWN RICE SYRUP, ORGANIC ROLLED OATS, ORGANIC CANE SYRUP, ORGANIC PEANUT BUTTER, ORGANIC ROASTED SOYBEANS, SOY PROTEIN ISOLATE, PEANUTS, PEANUT FLOUR, RICE FLOUR, ORGANIC SOY FLOUR, ORGANIC OAT FIBER, NATURAL FLAVORS, SEA SALT, BARLEY MALT EXTRACT.) → Sugar, Salami → Salt, Milk powder → Heating
Starch has different morphological forms of crystals that effect our digestion of the starch polymers. In its native form, starch granules possess crystalline regions of __________. When the granules are heated and cooled crystals form creating _______ starch, a different form of crystal, that we are not able to digest as well.
Starch has different morphological forms of crystals that effect our digestion of the starch polymers. In its native form, starch granules possess crystalline regions of [amylopectin]. When the granules are heated and cooled crystals form creating [resistant] starch, a different form of crystal, that we are not able to digest as well.
Which of the following organic compounds do not belong to the big umbrella group of hydrophobic (water hating) lipids? Select one or more: a. Sterols b. Starch c. Polypeptides d. Sugars e. Capsaicin f. Triglycerides
Starch, Polypeptides, Sugars
A reducing sugar and an amino group are required for a Maillard browning reaction to occur. A reducing sugar is one that can open up from a ring form to a linear form. Which of the following sugars is NOT a reducing sugar? Select one: a. Sucrose b. Lactose c. Fructose d. Glucose
Sucrose
Domino is the producer of the well-known white crystalline "table sugar" that we use in making cookies, lemonade, coffee, even sugar cubes. What is the common scientific name for this type of sugar?
Sucrose
Select the most commonly used artificial dyes according to the article. Select one or more: a. Violet 5 b. Tartrazine c. Sunset Yellow d. Fast Green e. Chlorophyll f. Brilliant Blue g. Indigo Carmine h. Erythrosine B
Sunset Yellow, Tartrazine , Erythrosine B, Brilliant Blue
Emulsions and foams have one critical type of compound that increases the stability of the structure. Without this type of compound, the 2 immiscible phases would separate very quickly. What type of compound is this critical compound? Select one: a. Surface active compound b. Polar molecule c. Fatty acid d. Micellular compound
Surface active compound
Your cousin is such a clumsy person and spilled ketchup all over you and your favorite shirt at dinner. You try to wash it out with water but a stain still remains on your fav shirt. Your grandma tells you to use soap and it works! The stain is gone because soap contains _____ that works together to emulsify the leftover ketchup stain and removed it from your shirt! Select one: a. Surfactants b. Magic c. Carbohydrates d. Sugar
Surfactants
Which of the following are major functions of carbohydrates in food? Select one or more: a. Sweetness b. Browning c. Source of Amino Acids d. Gelling Agent e. Lubricity f. Water Holding g. Thickening/Viscosity
Sweetness, Browning, Gelling Agent, Water Holding, Thickening/Viscosity
___________is low cost, highly concentrated, and very stable as a substance. a. Betalin b. Beta-Carotene c. Synthetic Pigment Great job! d. Pigment
Synthetic Pigment
Match the following protein structures with their respective description. Tertiary Quaternary Secondary Primary
Tertiary → folding of the alpha-helixes or beta-sheets, Quaternary → the combination of proteins, Secondary → the protein chains folded into alpha-helixes or beta-sheets, Primary → A long chain of amino acids
What is the name of the book, that caused the first law about food passed in the United States?
The Jungle
Rini's sweet potato noodles over come specific religious law challenges related to _________ food laws. She used local food products to make the noodles. Sweet potatoes were used to be sure there was enough ______ in the food. Soy and mung beans were utilized to meet the ___________ requirements for her product.
The correct answer is: Rini's sweet potato noodles over come specific religious law challenges related to [Halal] food laws. She used local food products to make the noodles. Sweet potatoes were used to be sure there was enough [vitamin A] in the food. Soy and mung beans were utilized to meet the [protein] requirements for her product.
_______ acute malnutrition is defined by an extremely low weight to height ratio. Symptoms can include ________ , which is categorized as a severe wasting of muscle and fat tissue. _______ have been used to help properly care for malnourished children above the age of six without medical complications.
The correct answer is: [Severe] acute malnutrition is defined by an extremely low weight to height ratio. Symptoms can include [marasmus], which is categorized as a severe wasting of muscle and fat tissue. [Ready to Use Therapeutic Foods] have been used to help properly care for malnourished children above the age of six without medical complications.
Which of the following is not included in the nutritional goals for food aids? Select one: a. 500 kcal per serving b. Micronutrients to WFP standard c. 20 g carbohydrates per serving d. 13 g protein per serving
The correct answer is: 20 g carbohydrates per serving
Which of the following is least important when designing an RUTF product. Select one: a. Enhanced shelf life. b. A strong secondary package c. High nutrient content d. Attractive package graphics.
The correct answer is: Attractive package graphics.
Match the following characteristics with the corresponding type of sensory analysis. Creates reproducible results People work as a team with common language Requires machines for sensory analysis Only requires that instructions be followed Requires lots of practice/training
The correct answer is: Creates reproducible results → instrumental, People work as a team with common language → trained panel, Requires machines for sensory analysis → instrumental, Only requires that instructions be followed → untrained panel, Requires lots of practice/training → trained panel
If you've been to the supermarket freezer section, you may have noticed a new type of ice cream: Halo Top. Halo Top Ice Cream, and others like it, has become extremely popular, because it has the same amount of calories in one pint as a 1/2 cup serving of normal ice cream (320 calories a PINT of Halo Top, wow!). In order to accomplish this amazing feat, Halo Top contains a few calorie-saving ingredients along with standard ice cream ingredients (like milk). Which of the following statements is correct about Halo Top ingredients? Here is a list of ingredients in their strawberry ice cream: Skim milk, eggs, erythritol, prebiotic fiber, milk protein concentrate, cream, organic cane sugar, organic strawberries, vegetable glycerin, natural flavors, beet juice (color), sea salt, organic carob gum, organic guar gum, organic stevia leaf extract. Select one: a. Milk protein concentrate is used to keep protein levels in the ice cream low while still adding dairy flavor. b. Prebiotic fiber is used to increase sweetness. c. The use of skim milk makes the ice cream taste richer than other ice creams. d. Erythritol adds sweetness to the ice cream, but without the calories associated with cane sugar.
The correct answer is: Erythritol adds sweetness to the ice cream, but without the calories associated with cane sugar.
Why would we use machines instead of humans in sensory science? Select one: a. Machines give us an idea of what people prefer. b. People are more sensitive. c. Machines can determine what compounds and how much of them are in a sample. d. Machines allow us to identify a target audience
The correct answer is: Machines can determine what compounds and how much of them are in a sample.
Which of the following foods is not shelf stable? Select one: a. Pasteurized eggs b. Granola bars c. Infant formula d. Peanut butter
The correct answer is: Pasteurized eggs
________ is an example of a nutrient dense food that has been distributed in West Africa to treat severe acute malnutrition, this formulation is a mixture of peanut butter, fluid milk and powder sugar enriched with vitamins and minerals. Select one: a. Cocoa butter plus b. Plumpy'nut c. Fancy'nut
The correct answer is: Plumpy'nut
Which of the following methods uses highly trained individuals to rate the intensity of sensory attributes in a product? Select one: a. Consumer Acceptance Testing b. Instrumental Analysis c. Quantitative Descriptive Analysis d. Statistics
The correct answer is: Quantitative Descriptive Analysis
_______ (two words) is defined as "use of human senses (taste, touch, sight, sound, smell), scientific instruments, and statistical approaches to understand consumer reactions to foods and other products.
The correct answer is: Sensory Evaluation
Why is it beneficial to blend different foods when preparing food aid for disaster relief? Select one: a. To ensure people don't become allergic to one food. b. To ensure people receive the correct nutrients. Exactly! c. To ensure the food is shelf stable.
The correct answer is: To ensure people receive the correct nutrients.
Which ingredient is not found in the dry compressed food often used by relief agencies, BP-5? Select one: a. Malt extract b. Sugar c. Amino acids d. Xanthan gum e. Soybean oil
The correct answer is: Xanthan gum
Edible Insects and Invertebrates may contain more _____ than orange juice.
The correct answer is: antioxidant
Parmesan cheese, green tea, tomatoes, ranch dressing, miso soup, and Doritos are all sources of free ______ , which produce the savory taste known as umami.
The correct answer is: glutamate
As discussed in class, we may choose to be carnivores, omnivores, or vegetarians, but we are all insectovores (meaning we eat insects) intentionally or unintentionally. Name one key micro or macronutrients that insects can supply (there are multiple correct answers).
The correct answer is: protein
Recently, research has shown a possible sixth basic taste, oleogustus. A group of scientist published research to support the existence of oleogustus. In order to prove that there is a new basic taste, what aspects of sensory science are used? Select one or more: a. Creation of stimulant b. Instrumental analysis . c. Neurological analysis d. Human sensory panels
The correct answers are: Human sensory panels, Instrumental analysis, Neurological analysis
The milk to make Howling Cow ice cream comes from ________________ . Select one or more: a. Jersey cows b. Brown Swiss cows c. Guernsey cows d. Holstein cows
The correct answers are: Jersey cows, Holstein cows
In her noodles, Rini used soybeans because: Select one or more: a. They are grown locally in Aceh. b. They contain beta-carotene, which can be converted to Vitamin A. c. They are a good source of protein. d. They are a good source of Vitamin B12.
They are grown locally in Aceh., They are a good source of protein.
Why are stabilizers helpful in ice cream? Select one or more: a. Stabilizers keep fat droplets emulsified by preventing them from separating from the ice cream. Yep! b. Stabilizers keep ice crystals from getting bigger over time. Great Job! c. Stabilizers help the ice cream freeze more quickly. d. Stabilizers keep the flavor from changing over time.
The correct answers are: Stabilizers keep ice crystals from getting bigger over time. , Stabilizers keep fat droplets emulsified by preventing them from separating from the ice cream.
Which of the following are basic tastes? Select one or more: a. Pungent b. Crispy c. Umami d. Sour e. Sweet
The correct answers are: Sweet, Umami, Sour
What are the 2 things that influence shelf-life of milk? Select one or more: a. The breed of cow b. The packaging c. The fat level in the milk d. The heat treatment of the milk
The correct answers are: The heat treatment of the milk, The packaging
The time and temperature used to UHT process milk creates a product devoid of spoilage and harmful bacteria. Why is this milk not considered sterile? Select one: a. The fat level is too high in the milk. b. Because microbial spores are still present. c. The milk is not packaged in a way that seals it from the environment d. Milk is the perfect environment for microorganism to grow.
The milk is not packaged in a way that seals it from the environment
The mole fraction of _________ in a food product can be used to estimate water activity. There is one catch to this estimation though. The state of the food cannot change; meaning that if the food is ___________ it cannot change to crystalline.
The mole fraction of [water] in a food product can be used to estimate water activity. There is one catch to this estimation though. The state of the food cannot change; meaning that if the food is [amorphous] it cannot change to crystalline.
Picture: Ingredients: Semi-Sweet Chocolate (Sugar, Chocolate Liquor, Cocoa Butte, Milk Fat, Soy Lecithin, Vanilla) Dry Roasted Almonds, Dextrin, Confectioners Glaze. Match these chocolate-related ingredients to the processes used to produce them: The waxy fat produced by pressing roasted cocoa nibs (you get more of this if the chocolate has been dutched). Popular flavor produced from an orchid native to modern day Mexico and Central America Produced from sugar cane or from sugar beets. The liquified material that results from grinding roasted cocoa beans. Composite of several ingredients with high levels both sugar and cocoa solids Emulsifier created as a by-product of soybean oil processing. Dairy-based ingredient produced by the centrifugation of whole milk
The waxy fat produced by pressing roasted cocoa nibs (you get more of this if the chocolate has been dutched). → Cocoa Butter, Popular flavor produced from an orchid native to modern day Mexico and Central America → Vanilla, Sucrose. Produced from sugar cane or from sugar beets. → Sugar, The liquified material that results from grinding roasted cocoa beans. → Chocolate Liquor, Composite of several ingredients with high levels both sugar and cocoa solids. → Semi-Sweet Chocolate, Emulsifier created as a by-product of soybean oil processing. → Soy Lecithin, Dairy-based ingredient produced by the centrifugation of whole milk. → Milk Fat
There are many compounds in coffee that are altered by roasting green coffee beans. Chlorogenic acid _________ when coffee in roasted to the first crack or higher. Although caffeine remains in coffee, it's concentration __________ with increasing roast temperature.
There are many compounds in coffee that are altered by roasting green coffee beans. Chlorogenic acid [disappears] when coffee in roasted to the first crack or higher. Although caffeine remains in coffee, it's concentration [decreases] with increasing roast temperature.
Choose the correct descriptions about structures of carbohydrates and fatty acids. Select one or more: a. There is a carboxylic acid "alpha" end and an "omega" methyl end in fatty acids. b. A carbohydrate is technically hydrated carbon. c. Alpha glycosidic bonds are easier to digest than Beta glycosidic bonds in carbohydrates. d. Lipids have shorter chain lengths than simple carbohydrates.
There is a carboxylic acid "alpha" end and an "omega" methyl end in fatty acids., A carbohydrate is technically hydrated carbon., Alpha glycosidic bonds are easier to digest than Beta glycosidic bonds in carbohydrates.
Which statements below are similarities between proteins and lipids? Select one or more: a. Both can form solid substances. b. They both form helical structures. c. They are both polymers that are made of monomers. d. They can have hydrophobic and hydrophilic parts to their structure.
They can have hydrophobic and hydrophilic parts to their structure., Both can form solid substances.
A pH of < 4.6 is necessary to be regarded as a high acid food and it is a critical pH in food preservation. But why is this pH the cut off? Select one: a. This is the pH that inhibits the growth of Clostridium botulinum spores. b. This is the pH that prevents food components from oxidizing. c. This is the pH that kills all bacteria. d. This is the pH that kills the Clostridium botulinum spores.
This is the pH that inhibits the growth of Clostridium botulinum spores.
Match the description to the correct pathogen. This pathogen is responsible for the highest amount of death related to foodborne illness per year in the US This pathogen is responsible for the most hospitalizationsrelated to foodborne illness per year in the US This pathogen is the leading cause of foodborne illness in the US
This pathogen is responsible for the highest amount of death related to foodborne illness per year in the US → Salmonella, nontyphoidal, This pathogen is responsible for the most hospitalizations related to foodborne illness per year in the US → Salmonella, nontyphoidal, This pathogen is the leading cause of foodborne illness in the US → Norovirus
For canned foods, why is the size of the can limited? Select one or more: a. Big cans contain too much food, so people would waste it. b. Big cans would be too difficult to ship. c. To make sure the cans fit on the shelves of grocery stores. d. To achieve acceptable product quality. e. To make sure the center of the can reaches the sterilization temperature.
To achieve acceptable product quality. , To make sure the center of the can reaches the sterilization temperature.
Prior to about 1812, ketchup (shockingly) contained no __________. (one plural word)
Tomatoes
The Centers for Disease Control and Prevention says you do not need to wear a face mask to the grocery store. Select one: True False
True
The Digestible Indispensable Amino Acid Score (DIAAS) is recommended by the Food and Agriculture Organization of the United Nations (FAO) because it takes into account anti-nutrient factors. Select one: True False
True
The article examines research about a nutritious reddish oil from the Amazon region, called buriti from Mauritia flexuosa L. Select one: True False
True
You are suppose to eat until you are satisfied not full in order to reduce your risk of overeating, gaining weight, and feeling stuffed. Select one: True False
True
When using a hot fill process to process and package a product, why is it important to invert the jar or bottle? Select one: a. Turning over the container helps to mix the product b. Turning over the container sterilizes the lid. c. The containers don't need to be turned over. d. Turning over the containers helps to cool the product more quickly.
Turning over the container sterilizes the lid.
When using a hot fill process to process and package a product, why is it important to invert the jar or bottle? Select one: a. Turning over the container helps to mix the product b. Turning over the containers helps to cool the product more quickly. c. Turning over the container sterilizes the lid. d. The containers don't need to be turned over.
Turning over the container sterilizes the lid.
When using a hot fill process to process and package a product, why is it important to invert the jar or bottle? Select one: a. Turning over the container sterilizes the lid. b. Turning over the container helps to mix the product c. The containers don't need to be turned over. d. Turning over the containers helps to cool the product more quickly.
Turning over the container sterilizes the lid.
Water activity is an important predictor of microbial growth and shelf-life. As a function of the colligative property vapor pressure, water activity is affected by the _______ of molecules in solution. To achieve the greatest reduction in water activity compounds like _________ should be used.
Water activity is an important predictor of microbial growth and shelf-life. As a function of the colligative property vapor pressure, water activity is affected by the [number] of molecules in solution. To achieve the greatest reduction in water activity compounds like [sodium chloride] should be used.
We can prevent pathogenic microorganisms from growing by killing them. This can be accomplished by increasing temperature, which causes ________ to denature. Alternatively, choosing conditions that decrease enzymatic function, such as a ________ acid food environment, can prevent the growth of microorganisms.
We can prevent pathogenic microorganisms from growing by killing them. This can be accomplished by increasing temperature, which causes [enzymes] to denature. Alternatively, choosing conditions that decrease enzymatic function, such as a [high] acid food environment, can prevent the growth of microorganisms.
When creating a proper food label three different organizations need to work together to ensure it's quality and safety for consumers. ___________ enforces antitrust laws and protects consumers from predatory practices. ___________ regulates govern medical devices, food safety, dietary supplements and cosmetics with the intent of ensuring those products are accurately labeled about their nutritional facts. While the _________ ensures that the commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
When creating a proper food label three different organizations need to work together to ensure it's quality and safety for consumers. [FTC] enforces antitrust laws and protects consumers from predatory practices. [FDA ] regulates govern medical devices, food safety, dietary supplements and cosmetics with the intent of ensuring those products are accurately labeled about their nutritional facts. While the [USDA] ensures that the commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
When freezing a food, it is critical to ensure freezing happens ____________. Quick freezing ensures that ________ ice crystals will form. The ideal temperature range to form appropriate ice crystals in frozen foods is __________ deg F.
When freezing a food, it is critical to ensure freezing happens [fast]. Quick freezing ensures that [small] ice crystals will form. The ideal temperature range to form appropriate ice crystals in frozen foods is [25‑31] deg F.
Which of the following statements are true? Select one or more: a. When the carbon chain is too long, the fatty acid bends. b. When there are double bonds between carbons, the fatty acid bends. c. When the fatty acid is unsaturated, it is bends.
When there are double bonds between carbons, the fatty acid bends., When the fatty acid is unsaturated, it is bends.
While Maillard browning affects color and flavor of foods, it also affect their nutritional values. It can decrease_________ digestibility due to cross linking, bind to vitamin _______, and decrease the availability of _______ in the body.
While Maillard browning affects color and flavor of foods, it also affect their nutritional values. It can decrease [protein ] digestibility due to cross linking, bind to vitamin [C], and decrease the availability of [lysine] in the body.
What foods do the Academy of Nutrition and Dietetics recommend keeping in your panty during a pandemic? Select one or more: a. Whole grains b. Seafood c. Frozen fruits d. Vegetable oil e. Potato chips f. Chocolate candy g. Ice cream
Whole grains, Seafood, Frozen fruits, Vegetable oil
The basic formulation for disaccharides is CxHyOz. Select one: a. X= 6, Y=12, O=6 b. X= 22, Y=22, O=11 c. X= 24, Y=22, O=11 d. X= 5, Y=12, O=5 e. X= 24, Y=24, O=12
X= 24, Y=22, O=11
You should wash your hands often with soap and water for at least __________ seconds. If you don't have access to soap and water use a hand sanitizer that contains at least _________ alcohol. Also, practice social distancing by staying ______ feet apart from other shoppers.
You should wash your hands often with soap and water for at least [20] seconds. If you don't have access to soap and water use a hand sanitizer that contains at least [60%] alcohol. Also, practice social distancing by staying [6] feet apart from other shoppers.
________ is the consumption of insects as food. There are numerous benefits to consumption of insects including ________
[Entomophagy] is the consumption of insects as food. There are numerous benefits to consumption of insects including [livelihood, environmental and health].
__________ is one step used to make cheese from milk. Bacteria consume _________ and produce lactic acid, carbon dioxide gas, and ethanol. The lactic acid produced by the bacteria cause the ________ micelles to loosen their tight ionic bonds.
[Fermentation] is one step used to make cheese from milk. Bacteria consume [lactose] and produce lactic acid, carbon dioxide gas, and ethanol. The lactic acid produced by the bacteria cause the [casein] micelles to loosen their tight ionic bonds.
Xanthan gum = Mannose + Glucose + ________
[Glucuronic Acid]
__________, made up of glycerol and one fatty acid chain, are found naturally in almost all foods. They are a type of ________ meaning that they are hydrophobic or water-hating. They are __________ meaning that they prevent and oil from separating.
[Monoglycerides], made up of glycerol and one fatty acid chain, are found naturally in almost all foods. They are a type of [lipid] meaning that they are hydrophobic or water-hating. They are [emulsifiers] meaning that they prevent and oil from separating.
_________ are lipids in a liquid state; while, _________ are lipids in a solid state.
[Oils] are lipids in a liquid state; while, [Fats] are lipids in a solid state.
_______ molecules are sensed by our olfactory epithelial cells. There are 2 routes to our nasal passage: orthonasal or retronasal. When bread is baked, reducing sugars and proteins react together via ______. This reaction creates small volatile compounds and large compounds called ________.
[Volatile] molecules are sensed by our olfactory epithelial cells. There are 2 routes to our nasal passage: orthonasal or retronasal. When bread is baked, reducing sugars and proteins react together via [Maillard browning]. This reaction creates small volatile compounds and large compounds called [melanoidins].
Lactose concentration can be decreased in dairy products by several methods of processing, including water removal, fermentation, and adding air. What is the relative lactose concentration of the following products? _____>______>______>______
[milk] > [yogurt] > [ice cream] > [butter]
_______ is used to help sweet potato noodles stick together because they do not contain ______ , a wheat protein.
[xanthan gum] is used to help sweet potato noodles stick together because they do not contain [gluten], a wheat protein.
Adding chalk powder to flour is a form of illegal ________________. Select one: a. adulteration b. fortification c. ingredient diversification d. dilution
adulteration
The inability to taste sweetness would be classified as a selective ________
ageusia
Cheese can have crystals too! These crystals are made of________. Select one or more: a. calcium lactate b. amino acids c. calcium phosphate d. lipids
amino acids, calcium lactate
Glass transition temperature only applies to ____________ molecular structure of sucrose. Select one: a. fluid b. amorphous c. solid d. crystalline
amorphous
Proteins have 4 layers of structure. However tertiary or quaternary structure can be altered using heat, acid addition or ionic strength. This alteration of higher order protein structure is called__________________. Select one: a. denaturation b. solubility c. oxidation d. alpha-helix or beta-sheets
denaturation
We ran two different sensory tests in class with Coke and Pepsi. Which test could be utilized by a product developer to be sure the new formulation with lower cost ingredients is not different from the original product?
difference test
Food-based _______ (one plural word) are found in foods like hard candy. This molecular structure traps and preserves flavors. Interestingly, this structure of sucrose shatters into irregular pieces when it breaks, making it ideal for use as windows in old Western movies!
glasses
Which of the following require less energy to breakdown and metabolize in the body? Select all that apply. Select one or more: a. glucose b. starch c. long-chain fatty acid d. denatured protein e. short-chain fatty acid
glucose, short-chain fatty acid, denatured protein
Generally speaking, which of these factors can prevent microbial growth? Select one or more: a. low acid b. high acid c. damaged packaging d. water activity below 0.6 e. water activity above 0.6 f. heat treatment
high acid, water activity below 0.6, heat treatment
Low acid canned foods are _____________________ in order to reach ______ degrees Celsius for ______ minutes. This process inactivates _________. Select one: a. high pressure processed; 70; 2; c. bot. vegetative cells b. high pressure processed; 121; 2; c. bot. spores c. boiled; 100; 2; c. bot. spores d. boiled; 121; 2; c. bot. spores
high pressure processed; 121; 2; c. bot. spores
Which are not properties of an amorphous structure? Select one or more: a. highly order b. higher water activity c. gritty texture d. no order e. lower water activity
highly order, higher water activity
If there is a problem with processing, a deviation from what should be happening in the processing, the company should ______________. Select one: a. ignore it and continue making product. b. implement its deviation plan c. hold the product to be sure it is safe to consume. d. throw away all the product that has been compromised by the deviation.
implement its deviation plan
Match each nutrient deficiency with its health complication. Iodine Vit D Niacin
iodine → goiters, vitamin D → rickets, niacin → pellagra
To prevent your new A2Z product from spoiling and to prevent the growth of pathogenic microbes, which of the following method(s) could be consider? Select one or more: a. thermal processing b. high water activity c. package in an oxygen rich environment d. low pH
low pH, thermal processing
In this article concerning FSMA, FDA is responsible for domestic and imported foods except what? Select one: a. fresh produce b. canned goods c. juices d. most meats, poultry, and processed egg products
most meats, poultry, and processed egg products
Most spoilage bacteria grow at Select one: a. acidic pH b. alkaline pH c. neutral pH d. any of the pH
neutral pH
As the caramelization process continues, larger and larger ________ (one plural word) are created, as small molecules react with one another. In this way, the structure of these pigment molecules is somewhat analogous to plastics.
polymers
Proper retorting (or canning) combines heat and ________ (one word) to produce a commercially sterile product.
pressure
Match each enzyme with its corresponding statement Protease Peptidase Catecholase Lipase Transglutaminase Polygalacturonase
protease → acts on protein, peptidase → breaks down peptides to amino acids, catecholase → enzymatic browning, lipase → acts on lipids, transglutaminase → causes protein gelation, polygalacturonase → breaks down pectin
We can prevent enzymatic reactions in food by changing the pH, by adding salt, or by using high-temperature processing. This is because enzymes are _____________ . (one word)
protein
What does RUTF stand for?
ready to use therapeutic food
Bacteriophages are prevelant in the environment. It is possible that we can harness this environmental contaminate in order to provide benefits to the food system. This article is a review of ways bacteriophages and proteins they produce to protect parts of the food system. How could re-purposing bacteriaphages and their proteins be beneficial to food systems, particularly dairy products? Select one or more: a. comply with food regulations b. decrease animal welfare c. increasing food safety d. reduce economic losses and food waste e. reduce the environmental impact of food production
reduce economic losses and food waste, increasing food safety, reduce the environmental impact of food production
Packaging products comes in a variety of levels. Check out this website to learn the differences in primary, secondary and tertiary packaging. Then answer this questions. (Picture of cereal box and bag of cereal taken out) What level of packaging is the box in this cereal package? Select one: a. primary b. secondary c. tertiary d. display packaging
secondary
Complex carbohydrates, such as starch and fiber, contain much longer carbon chains than their shorter, simpler counterparts. These long chains are made up of the same basic material, _______ carbohydrates. This means that the long carbohydrate chains are really just polymers of simple ones.
simple
Which of the following are NOT examples of an instance where non-enzymatic browning reactions can take place? Select one or more: a. grilled steak b. sliced apple c. roasted coffee d. black tea e. toast
sliced apple, black tea
Which of the following items can be done with enzymes? Select one or more: a. soften cheese texture with aging b. tenderize meat . c. create a pungent garlic aroma d. create brown pigments when bread is toasted
tenderize meat, soften cheese texture with aging, create a pungent garlic aroma
Which of the following items can be done with enzymes? Select one or more: a. tenderize meat b. soften cheese texture with aging c. create a pungent garlic aroma d. create brown pigments when bread is toasted
tenderize meat, soften cheese texture with aging, create a pungent garlic aroma
What is the focus of the clinical trail that being conducted by Dr. Harris and Lena? Select one: a. the effect of caffeine on Parkinson's disease b. the effect of caffeine on anxiety c. the effect of caffeine on gut microflora d. the effect of caffeine on blood glucose
the effect of caffeine on blood glucose
Capsaicin and isothiocyanate (active ingredient in wasabi) both produce a "burning" sensation, while mints produce a "cooling" sensation. Amazingly, these two opposite sensations are both produced by stimulating the ___________ nerve.
trigeminal
The cooling effects of menthol are due to _________ nerve stimulation.
trigeminal
Soy sauce can add _______ basic taste to the product since it contains free glutamate.
umami
A bacteriophage is a ________(one word) that attacks bacteria, not animals or plants.
virus
During photosynthesis, plants utilize carbon dioxide, _______ and the energy from the sun to create glucose.
water