FDSC Exam 2 Questions

Which type of water are we removing through the drying process?

Free

What is the icon used to distinguish food products that have been irradiated?

Radura

Why do we dry foods?

Reduction of costs, reduction in weight, and preserve food from spoilage

Name two differences between refined and whole grains.

Refined- mainly endosperm, need to be enriched, palatable, easier Whole- all 3 parts, fiber, vitamins, and minerals, rancidity issues, less soluble, more difficult

Which of the following is the one of the oldest foods?

Rice

Food is made safe by changing which of the following?

pH, temperature, and water activity

Hard wheat has greater gluten content than soft wheat.

True

High temperature, short time pasteurization corresponds to 161F for 15 s.

True

Raw meat should be stored below cooked food in refrigerated storage.

True

Sesame is the newest and ninth allergen.

True

Severe heat preservation can create a commercially sterile product.

True

Sugar in the caramel covering caramel apples helps to encourage the growth of listeria monocytogenes.

True

The Federal Food, Drug, and Cosmetic Act is the current "mother" food law.

True

The Nutrition Labeling and Education Act required the nutrition facts panel to be included on the food product.

True

The USDA FSIS regulates the safety of meat, poultry, and processed egg products.

True

There are over 1000 different serotypes of Salmonella.

True

White milled rice is the rice commonly found in the grocery store

True

What is the primary benefit of glass packaging?

100% recyclable

Which of the following is present in baking powder but NOT baking soda?

Acid

Which type of active agent in food packaging releases compounds for the food product to uptake?

Active releasing agent

What kind of active agent uptakes compounds released from the food?

Active scavenging agent

Name three areas that are sources of contamination in food processing.

Agricultural environments, meat processing, produce processing, and food processing environments and handling

Which type of food packaging has little to no oxygen present?

Anaerobic packaging

Which of the following food preservatives has the main purpose to inhibit lipid oxidation?

Antioxidants

Which part of the wheat kernel is rich in fiber?

Bran

What is the main reservoir for E. coli?

Cattle

Which type of food spoilage involves enzymatic reactions such as enzymatic browning?

Chemical

Which type of heat transfer heats solids?

Conduction

Which type of heat transfer is used in frying?

Conduction and convection

Which of the following is a risky consumer behavior related to food safety?

Consuming raw cookie dough

What is the application of heat to change the structure of molecules in food?

Cooking

Which freezing equipment results in small ice crystals similar to those found in Dip N Dots?

Cryogenic freezing system

Which type of food additive is intentionally added to food products for a specific purpose?

Direct

Which type of freezing has contact between the refrigerant and the food product?

Direct contact

Name two examples of active packaging.

Embedded films, steam release films, time-temp indicators, vented bags, and microwave crisping sleeve

Which of the following means to add vitamins and minerals back lost during processing?

Enrichment

Which of the following is an advantage for both frozen and refrigerated storage?

Extend shelf life

Each batch of natural food colorings is tested by the FDA.

False

Extruded and puffed products use only pressure to create a unique "puffed" texture.

False

Fat provides no additional flavor and tenderizing in baked goods.

False

Food preservation chemically alters the food making it unsafe to eat.

False

Freezing food makes it microbial safe to eat upon thawing.

False

Gluten and gliadin are the two main proteins in flour to make gluten

False

High acid foods (pH < 4.6) require heat and pressure in the canning process.

False

Irradiation makes radioactive foods.

False

Microbial growth only results in negative changes in food.

False

Microwaving plastic containers is NOT a concern for material migration into your food.

False

Qualified health claims require significant scientific evidence to be approved.

False

Secondary food packaging has direct contact with food products.

False

What government agency ensures the safety of meat, poultry, and egg products?

Food Safety and Inspection Service

What is the use of methods and techniques to transform agricultural products into food ingredients or processed food products?

Food processing

Which of the following food is exempt from nutrition facts labeling?

Foods offered by small business, infant formula, foods solid in bulk and not for sale to consumers, foods sold in restaurants

Gamma rays are the most common source of radiation.

True

What two proteins make up gluten? Class Responses

Glutenin and gliadin

Define heat and mass transfer.

Heat transfer- movement of heat from a source to a food through conduction, convection, and radiation Mass transfer- removal of water by evaporation from a solid food

Which part of the grain is inedible?

Hull

What is a compound that binds free water in food products?

Humectants

What is NOT a requirement on the principle display panel?

Image of the food

What freezing method results in individual frozen products?

Individual quick freezing, direct contact

Which is an example of a food that was POSITIVELY impacted by microbial growth?

Kimchi, pickles and beer

Which bacteria grows well in refrigeration?

Listeria monocytogenes

What kind of food requires pressure and heat for canning?

Low acid (pH > 4.6)

Which reaction occurs in fried food making a golden brown color and fried flavor?

Maillard reaction

The Fair Packaging and Labeling Act required all food products to indicate which of the following?

Net contents, standard of identity, and name and location of manufacturer

Is it common for people to develop Listeriosis from Listeria monocytogenes?

No

What is an individually quick frozen product?

One fish filet frozen at a time

Which food product is commonly irradiated?

Spices

Which of the following is a voluntary standard for food products?

Standard of grades

Which of the following is required on the principle display panel?

Standard of identity and net quantity

What encouraged the growth of Listeria monocytogenes in apple?

Sugar from the caramel, warming of the apple from the caramel, and interior of the apple was exposed

A misbranded food will have a label that contains false information.

True

Air is present in all baked goods in some amount for leavening.

True

Anaerobic packaging limits air exposure thereby limiting rancidity.

True

Deep fat frying requires full immersion of food into oil.

True

Doughs have less moisture than batters and require kneading.

True

Drum drying uses two large heated drums.

True

Enriched foods have vitamins and minerals added back that were lost through processing.

True

Food processing can extend shelf life and provide healthy food options.

True

Freezer burn can be limited by controlling your freezer temperature fluctuations.

True