Food Science 201-300

28. Because triglycerides molecules are ___________, they resist the hydrogen bonding that dissolves sugars in water. A. polar B. non-polar C. saturated D. unsaturated

non-polar

68. What is a toxin? A. A substance that can cause extreme illness or death B. The maximum dose an animal can take without endangering its health C. An allergic reaction to a drug

A substance that can cause extreme illness or death

45. In most cases, which phrase means that the food product in question contains no nutritive carbohydrate sweetener, either added or naturally occurring, and is a low or reduced calorie food? A. "low in sugar" B. "sugar free" C. "no sugar added" D. "reduced sugar"

"sugar free"

6. Water activity is the degree of availability of water in food. The water activity of pure water is: A. 1 B. 0.1 C. 10 D. 100

1

58. If Joe's daily intake is 2000 calories and he consumes a candy bar that contains 220 calories, what percent of Joe's calorie intake is in that candy bar? A. 15% B. 10% C. 11% D. none of these

11%

55. All meat should be cooked to the following temperature to kill Salmonella species: A. 165F B. 121F C. 145F D. 170F

145F

54. Bacteria do not thrive below 40 degrees F or above _______ degrees F. A. 150F B. 110F C. 120F D. 130F

150F

79 A pizza company printed a new package for frozen pizza and the consumer cooking instructions on the package states that the pizza should be reheated to a final temperature of 77°C. The cooking instructions should have listed the final cooking temperature in °F instead of °C. You have been asked to convert 77°C into °F. What should the final cooking temperature be in °F on the label? A. 350 B. 135 C. 171 D. 160

171

29. In __________, the Nutrition Labeling and Education Act required food labels to carry basic nutrition information. A. 1927 B. 1907 C. 1990 D. 1958

1990

17. It takes approximately ______ pounds of milk to make 1 pound of butter. A. 12.1 B. 2.3 C. 7.6 D. 22.8

22.8

27. A Hershey's Milk Chocolate bar contains 13 g fat, 8 g saturated fat, 26 g total carbohydrates, 1 g dietary fiber, 24 g sugar, and 3 g protein. Based on this information, the chocolate bar would contain ____________ calories. A. 298 B. 180 C. 183 D. 233

233

65. It is estimated that the average consumer spends approximately what percent of his/her food dollar on food prepared outside of the home? A. 27% B. 45% C. 19% D. 32%

45%

36. Fresh fruits, vegetables, and meats are __________ percent water. A. 10-30 B. 70-90 C. 30-50 D. 50-70

70-90

92. A synthetic hormone to increase milk production is ________. A. BSE B. BSA C. BST D. none of these

BST

11. _____ is a globular protein that is found in milk. A. Keratin B. Casein C. Elastin D. Gluten

Casein

15. If a food product undergoing slow freezing is improperly wrapped, the airflow past the food will increase water loss from the frozen product into the air. This could result in __________ on the product surface. A. small ice crystals B. Freezer burn C. carmelization D. proteolysis

Freezer burn

38. _______________ is a process of preserving food through a combination of partial drying and freezing. A. Dehydrofreezing B. Dehydration C. Cryofreezing D. Thermodehydration

Dehydrofreezing

30. ________________ is a heat resistant connective tissue found in meat. A. Elastin B. Myosin C. Actin D. Myoglobin

Elastin

41. A discovery by a 19th-century economist relating family income with food purchases as a proportion of total expenditures is often referred to as: A. Engle's Law B. Ingall's Law C. Angel's Law D. Einstein's Law

Engle's Law

66. The ________ regulates genetically engineered microbes used in natural pesticides. A.Environmental Protection Agency B. United States Department of Agriculture C. United States Department of Genetic Engineering D. Food and Drug Administration

Environmental Protection Agency

89. FSIS stands for: A. Food Safety and Inspection Administration B. Food Safety and Inspection Service C. Fiber Safety Inspection Service D. Food and Drug Administration

Food Safety and Inspection Service

20. A food chemist conducting research in a laboratory must know how to use all chemicals properly and keep an ____________ for each chemical in the lab that describes the safe use of the chemical and steps to take in case of an accident. A. OSHA B. SOP C. MSDS D. GFCI

MSDS

37. The color of ground beef color changes from bright cherry red to brown or ____________ when packaged in an oxygen-permeable package. A. nitrosylhemochr omogen B. Oxymyoglobin C. nitric oxide myoglobin D. Metmyoglobin

Metmyoglobin

19. Which of the following products would NOT contain trans fat? A. Oreo cookies made with canola oil B. Banquet Fried Chicken fried in partially hydrogenated vegetable oil C. Vegetable shortening D. Chocolate chip cookies made with partially hydrogenated vegetable oil

Oreo cookies made with canola oil

47. Antioxidants perform all of the following except: A. Prevent protein degradation B. Preserve color C. Minimize rancidity D. Preserve flavor

Prevent protein degradation

94. Which of the following is NOT a type of food processing? A. Irradiation B. Cold processing C. Fermentation D. Rehydration

Rehydration

69. What substance do potatoes contain which can cause severe reactions in people? A. Mutagen B. Starch C. Alkaloid D. Solanine

Solanine

81. __________________ produces a heat stable toxin so even prolonged heating doesn't destroy this toxin if present in food. A. Staphylococcus aureus B. Listeria monocytogenes C. Clostridium botulinum D. Salmonella enteritidis

Staphylococcus aureus

48. LD50 represents: A. A test for neurotoxins B. The concentration of a chemical at which half of the test animals die C. Lethality when the dosage level is multiplied by 50 D. A measurement of species specificity

The concentration of a chemical at which half of the test animals die

12. Aspartame, a common low-calorie sweetener used in beverages such as Diet Coke™ is __________________________. A. a dipeptide consisting of aspartic acid and phenylalanine B. a carbohydrate consisting of maltose C. derived using a multi-step process that starts with table sugar D. made from a process that involves the transformation of acetoacetic acid

a dipeptide consisting of aspartic acid and phenylalanine

4. _____ is (are) required by law to be on all food labels. A. Preparation instructions B. The product price C. The quantity D. Suggested uses

The quantity

73. Sugar is considered ______________________________. A. an element B. a heterogeneous mixture C. a compound D. a homogeneous mixture

a compound

13. Milk aseptically processed and marketed in a box that can be stored without refrigeration for three months or more if unopened is called _______________ milk. A. UHP B. BST C. UHT D. AHT

UHT

16. The acid found in vinegar is __________ acid. A. acetic B. lactic C. citric D. malic

acetic

33. The government regulates irradiation as ______________________. A. a thermal food preservation method B. a processing aid C. an additive D. a packaging process

an additive

98. If acidic foods (such as tomatoes) are added to milk, A. fat content increases B. fat coagulates C. casein coagulates D. whey coagulates

casein coagulates

HACCP plan. A. biological B. chemical C. physical D. synthetic

chemical

2. Once food production operations are finished, a sanitation crew will remove all visible dirt, grime, and grease. This step is also called: A. disassembly B. sanitizing C. rinsing D. cleaning

cleaning

62. Common food poisoning can be avoided by taking simple preventative steps. Which of the following steps is the most important? A. preparation B. temperature C. storage D. cleanliness

cleanliness

76. To make ready-to-reheat and eat pancakes that are sold frozen in retail stores, the manufacturing company must cook the pancakes before the freezing process. When pancake batter is poured into a pan that is made hot by energy released from a heating element, the pan transfers the heat by __________ to the batter. A. electromagnetic waves B. radiation C. convection D. conduction

conduction

8. To control crystal size when making candy, an interfering agent such as _____ is added. A. sugar B. water C. cream of tartar D. salt

cream of tartar

96. The demand for which of the following food products would go up the least if per capita income increased significantly? A. dairy products B. alcoholic beverages C. food purchased away from home D. red meat and poultry

dairy products

60. The amount of foods and food service that would be bought at a given price is called ________. A. consumer price index B. commodity groups C. supply D. demand

demand

91. In HACCP systems, critical points should be identified so that hazard can be ________. A. detoured B. produced C. eliminated D. detected

eliminated

34. An avocado will turn brown after it has been cut and bruised due to __________________. A. enzymatic browning B. carmelization C. blanching D. application of antioxidants

enzymatic browning

25. Fermentation of glucose with yeast produces________________________. A. carbon dioxide and water B. ammonia, carbon dioxide, and water C. ethyl alcohol and carbon dioxide D. carbon dioxide, sodium carbonate, and water

ethyl alcohol and carbon dioxide

88. Good Manufacturing Practices are used to: A. cover the consumer aspect of food processing B. enforce strict laws related to safety regulations C. evaluate the design of food processing plants D. brief food suppliers of their products safety

evaluate the design of food processing plants

64. Prior to purchasing dairy foods at the grocery store, the ________ should be checked: A. amount of protein in the product B. amount of fat in the product C. name of processor and location D. expiration date of the product

expiration date of the product

57. Which of the following food processing operations IS NOT for cooling food products? A. extrusion B. air blast C. ice water bath D. vacuum oven

extrusion

42. A major criticism of American diets and eating patterns is that our diet contains far too much A. starch B. carbohydrates C. fat D. protein

fat

23. Vitamins A, D, E, and K are _________________. A. water soluble vitamins B. fat soluble vitamins C. naturally found in orange juice D. naturally found in sauerkraut

fat soluble vitamins

90. The HACCP process uses ________ to show the entire food processing operation. A. flow charts and diagrams B. personnel C. food processing software D. risk assessment

flow charts and diagrams

97. An addition of a nutrient to foods such as adding Vitamin D to milk is called ________. A. nutrification B. irradiation C. Fermentation D. fortification

fortification

7. The sugar _____ is sweeter than sucrose. A. lactose B. fructose C. glucose D. maltose

fructose

82._____________ is the basic sugar molecule from which all other carbohydrates are built. A. amylose B. fructose C. galactose D. glucose

glucose

26. Cream produces foam or whipped cream because of its viscosity and it ________________. A. has a low surface tension B. has a high surface tension C. has no surface tension D. contains a lot of water

has a low surface tension

67. The Delaney Clause passed in 1958 states that A. no hormones may be added to food B. preservatives may not be added to food C. no carcinogens shall be added to the food supply D. pesticides must be regulated

no carcinogens shall be added to the food supply

52. Using salt to control the unwanted growth of microorganisms in food: A. has been used for many years B. preserves food by increasing available water (AW) C. has been used for many years and is only effective if foods are stable D. is only effective if foods are stable

has been used for many years and is only effective if foods are stable

71. ________ stands for a system that is used to assure food safety in food processing, packaging, storage, distribution, and preparation. A. good manufacturing practices B. hazard analysis and critical control point C. high accuracy and contamination control point D. best management practices

hazard analysis and critical control point

86. The word sanitation is derived from the Latin word sanitas, meaning "_____________." A. clean B. health C. hygienic D. fresh

health

43. Only three processes have been identified to safely eliminate living micro-organisms. They are: A. heat, selected chemicals, and irradiation B. freezing, heat, and irradiation C. dehydration, selected chemicals, and irradiation D. heat, heavy salting, and irradiation

heat, selected chemicals, and irradiation

75. To prevent butterfat from separating out as cream when milk stands during retail display and storage, milk is __________. A. homogenized B. pasteurized C. emulsified D. winterized

homogenized

95. Which of the following processes changes liquid oils into semisolids and makes the oil less susceptible to oxidation and rancidity? A. fermentation B. hydrogenation C. rehydration D. oxidization

hydrogenation

78. An IQF process means that a food product has been __________________________. A. individually quick fried B. individually quick-frozen C. intentional quality fortified D. irradiated quickly frozen

individually quick-frozen

70. Why should you be concerned about excessive use of black pepper? A. it can cause a change in genetic material B. it can cause hallucinations C. it can become a strong carcinogen D. it contains LD50

it can become a strong carcinogen

59. Which of the following is NOT true about the Consumer Price Index (CPI)? A. calculated by the Bureau of Labor Statistics B. it is a comparison between raw food and fast food prices C. it is a measure of price change over time D. it is a measure of inflation in the U.S. economy

it is a comparison between raw food and fast food prices

49. Which of the following is NOT a way to control food pathogens? A. cook foods thoroughly B. wash hands frequently C. keep food at 40-140F (x) D. thaw meats in the refrigerator

keep food at 40-140F (x)

99. Which of the following foods cannot be effectively frozen? A. broccoli B. lettuce C. cabbage D. carrots

lettuce

63. Two factors that accelerate rancidity in food products are: A. light and water B. heat and water C. light and oxygen D. none of these

light and oxygen

10. The technical name for freeze drying is: A. evaporation B. sublimation C. condensation D. lyophilization

lyophilization

77. __________ is important in baking yeast bread since it acts as a catalyst for the breakdown of a disaccharide into simples sugars, that in turn, break down to produce carbon dioxide which causes dough to rise. A. catalase B. lactase C. maltase D. lipase

maltase

9. Inorganic elements essential for human health and growth are called: A. minerals B. vitamins C. proteins D. fiber

minerals

31. Celery wilts when placed in a dry environment because water leaves the cells through a process called ____________. A. turgor B. drip C. osmosis D. egress

osmosis

1. To test a food manufacturing process with batches larger than bench top size, but smaller than full scale industry size, processors will use: A. mass production B. batch production C. pilot scale production D. prototype production

pilot scale production

85. Lard, or rendered ____________________, is popular in the baking industry for use in pastries, cakes, and frostings. A. pork fat B. beef fat C. lamb fat D. chicken fat

pork fat

87. If a food scientist measures a quantity of salt several times with similar results for a formulation, this measurement would be considered ___________________. A. precise B. accurate C. inexact D. inaccurate

precise

35. To prevent or slow oxidative rancidity in a food product, a food processor could ________. A. package the product in oxygen permeable packaging B. increase the amount of moisture in the environment C. add trace metals such as copper or iron D. prevent light transmission through the use of opaque or non-light-transmitting packaging

prevent light transmission through the use of opaque or non-light-transmitting packaging

39. A company that manufactures potato chips inspects the product for color, chip size, thickness, and other attributes to assess the degree of acceptability of the chips. In other words, the company is checking __________________. A. product quality B. to determine if it is economical to produce the chips C. if the marketing campaign is effective D. product functionality

product quality

50. Which of the following food component is primarily derived from red meat and poultry? A. carbohydrates B. ash C. minerals D. protein

protein

84. Hard wheat will yield a flour that has a higher _______________ than that of flour from soft wheat. A. moisture-to-starch B. fat-to-starch C. protein-to-starch D. protein-to-fat

protein-to-starch

40. Gluten in flour contains fibrous and globular _____________ and gives baked goods their structure and shape. A. starches B. proteins C. fats D. sugars

proteins

80. Amino acids are the building blocks of . A. proteins B. carbohydrates C. fats D. fiber

proteins

83. One of the functions of sodium nitrite in cured meat products is to . A. improve product yield B. provide flavor C. minimize purge in vacuum packaged meats D. inhibit mold growth

provide flavor

51. Which of the following is not a primary function of protein? A. tissue and nerve development B. growth and maintenance of cells C. production of antibodies D. provides good and readily available source of energy

provides good and readily available source of energy

100. Which of the following is not an essential function of a food container? A. light protection B. tamper-resistant C. refrigerator fit D. sanitary protection

refrigerator fit

72. When cabbages are stored they undergo a process termed __________ that yields principally water and carbon dioxide. A. dehydration B. perspiration C. respiration D. oxidation

respiration

74. MREs or meals ready-to-eat are processed in ___________ and have an extended shelf life of up to 3 years. A. metal cans B. retort pouches C. aseptic boxes D. glass jars

retort pouches

14. A _______________ is a substance that reduces, but not necessarily eliminates microbial contamination on inanimate surfaces to levels that are considered to be safe from a public health standpoint. A. biocide B. sterilant C. disinfectant D. sanitizer

sanitizer

53. When a food scientist appraises a food using sight, smell, taste and possibly touch, this is often referred to as: A. extra sensory perception B. sensory evaluation C. sensory perception D. sensory orientation

sensory evaluation

46. Three kinds of information must be found on a food label. One of those listed is incorrect. Which one of the following is incorrect? A. name and address of the manufacturer, packer or distributor B. product identification C. sources of food ingredients D. net contents or net weight

sources of food ingredients

93. Bacteria cannot grow in all ________ environment because of lack of available moisture. A. milk B. sugar C. meat D. vegetables

sugar

56. The terms "chewy," "fibrous" "gritty," "mealy" and "sticky¨ are important in the _____ of foods. A. grading B. texture C. flavor D. nutritional value

texture

21. To assess the effectiveness of a heat treatment when processing food, companies use a _________________________ which is a graph that plots microbes killed against time at a particular temperature A. microbial reduction curve B. microbial growth curve C. sterilization curve D. thermal death time curve

thermal death time curve

61. The main purpose of blanching vegetables would be: A. to inactivate plant enzymes B. to heat the vegetables before canning C. to increase moisture content D. to activate enzyme nutrient retention capability

to inactivate plant enzymes

44. A list of ingredients must be included on a food label. The first ingredient listed is by its amount of: A. fat content B. percent protein C. grams of carbohydrates D. total weight

total weight

At the Country Farms Soup Company, a food scientist is evaluating the sensory properties of a new chicken soup and wants to evaluate the impact of savory, or _________, characteristics. A. sour B. umami C. bitter D. salty

umami

24. When water boils, a phase change occurs so that liquid turns into a gas. This phase change is called ________________. A. vaporization B. freezing C. sublimation D. condensation

vaporization

22. As the starch concentration increase in a mixture, the resulting paste becomes more _______. A. crystalline B. viscous C. weepy D. saturated

viscous

3. Fruits and vegetables are primarily composed of: A. water B. carbohydrates C. protein D. fiber

water

5. Butter is made by agitating cream to form a _____ emulsion. A. gas-in-solid B. oil-in-water C. gas-in-liquid D. water-in-oil

water-in-oil