Food Science Final
A forming technique whereby material is forced by compression through a shaped opening in a die to produce a continuous profile and a food products is called ... a. concentrating b. irradiation c. extrusion d. ohmic heating e. pressing
c
A two-phase system in which an oil phase is dispersed into an aqueous (water) phase is ... A. suspension B. gel C. emulsion D. aerosol E. smoke
c
Arranging five samples in order of saltiness is an example of measuring data according to ... A. binomial B. randomness C. rank D. interval E. all of the above
c
Demographics describe characteristics of consumers who may purchase a food product. Which of the following is not considered as a useful piece of demographic data? a. age b. gender c. hair color d. income e. education
c
EPA regulates pesticide application and residues on agricultural products under the authority of ... A. Food Drug and Cosmetic Act B. Federal Meat Inspection Act C. Food Quality Protection Act D. Food Allergen Labeling and Consumer Protection Act E. Food Additive Amendment
c
Character impact compounds are single compounds that convey aroma of foods. The character impact compound that represents butter best is... A. Vanillin B. Isoamyl acetate C. Benzaldehyde D. Butyric acid E. Diacetyl
e
Which of the following may be a source of new food product ideas? a. marketing departments b. sales departments c. customers d. product developers e. all of the above
e
Which of the following may be controlled by the proper use of packaging? a. Retention of water in product b. Exclusion of oxygen from product c. Exclusion of light from product d. Exclusion of microbes from product e. All of the above may be achieved with proper packaging
e
Which of the following may contribute to the loss of vitamins and minerals in foods? a. Washing foods b. Exposure to light c. Heating of foods d. Exposure to oxygen e. All of the above may contribute to nutritional loss
e
Which of the following requires the declaration of eight key allergens on FDA regulated product labels? A. Pure Food and Drug Act (1906) B. The Food, Drug, and Cosmetic Act (1938) C. Food Safety Modernization Act (2011) D. Nutrition Labeling and Education Act (1990) E. Food Allergen Labeling & Consumer Protection Act (2004)
e
A new food product that was developed at the University of Missouri by Dr. Fu-Hung Hsieh and has achieved commercial production is ... a. Extruded strips of soy-based chicken substitute b. Angus hamburger patties c. Fish food made from sea lions and penguins d. Zucchini toaster pastries e. New Coke
a
A decrease in response under conditions of constant stimulation occurs with smell as well as taste. This decrease is called ... A. retronasal impaction B. kinetic anosmia. C. olfactory resistivity D. adaptation E. limited discrimination
d
A set of different colored beverage samples was tasted by some students in class on 11/30/18. The purpose of this test was to measure the ... A. ranking of the beverage colors B. preference for one of the beverages C. threshold for saltiness in the beverage D. intensity of the sweetness of each beverage E. ability to identify character impact flavorings
d
According to Dr. Bacon, the product development model begins with observing consumer behavior and discovery of why people eat the foods they select. This step in the model is called ... a. commercialization b. prototype development c. idea generation d. insight e. none of the above
d
Based on Alton Brown's recommended ratio of ground coffee and water, 8 tablespoons of freshly ground coffee beans should be used to brew how many ounces of coffee? a. 6 b. 12 c. 24 d. 48 e. 96
d
Cacao seeds (from which chocolate can be made) are found inside cacao fruit pods. The pods are harvested from which part of the cacao tree? a. root b. leaves c. flowers d. trunk e. none of the above (farmers use birds to open the pods and reveal the seeds)
d
Cold plasma and 3-D printing are categorized under which area of food science research? A. Sensory quality and other frontiers B. Microbiology and toxicology C. Nutritional properties D. Processing and engineering E. Chemistry
d
Combining DNA molecules from different sources into one molecule in a test tube is called ... A. cross breeding B. hybridizing C. cloning D. using recombinant DNA technology E. star-linking
d
Flavor is a basic sensory quality that combines which of the following: a. sight and sound b. color and mouthfeel c. texture and mouthfeel d. smell and taste e. taste and chemical feeling factor
d
Foods that are ready to eat or ready to heat and then eat are typically classified as ... a. processed foods b. fresh foods c. chilled foods d. prepared foods e. formulated foods
d
Guest speaker Dr. Craig Bacon is an alum of the University of Missouri and is currently the Senior Vice President of Technical Services for ... a. Kellogg's b. Coca Cola c. Hormel d. Simmons Prepared Foods e. Tyson Foods
d
The addition of ingredients in an attempt to fool the consumer is called ... A. indirect contamination B. standard of identity C. misbranding D. adulteration E. negligible risk
d
The air that is incorporated or injected into the mixture during the freezing of ice cream is called ... a. gluten b. emulsion c. stabilizer d. overrun e. emulsifier
d
The amount of heat energy required to raise the temperature of a body of a given mass in degrees Kelvin is called ... A. enthalpy B. thermal conductivity C. thermal resistivity D. heat capacity E. heat flux
d
The comparison of one farmer to the performance of other growers in a county, state or nation to help farmers adopt sustainable practices can be accomplished by using a ... a. Value chain b. Life-cycle analysis c. Consumer responsibility d. Fieldprint e. Supply chain
d
All of the following represent a list of basic principles associated with food engineering except... A. mass balance B. heat transfer C. energy balance D. mass transfer E. genetic engineering
e
An example of a single-celled protozoa known to inhabit lakes and streams. A. Pseudomonas fluorescens B. Streptococcus lactis C. E. coli O157-H7 D. Salmonella enteriditis E. None of the above
e
Beneficial microbes are used for manufacture of many food products. Which of the following is an example of the yeast which is usually used for the manufacture of bread and beer? A. Trichina spiralis B. Pseudomonas fluorescens C. Lactobacillus delbrueckii D. Pediococcus cerevisiae E. Saccharomyces cerevisiae
e
A category of microorganisms characterized by being multicellular eukaryotes with growth evidenced by mycelium is ... A. bacteria B. viruses C. molds D. protozoa E. none of the above
c
A food or beverage that goes through a change that results in a low calorie version is an example of ... a. sensory change b. shelf life extension c. reformulation d. package modification e. process modification
c
A clean label is one that has only clearly recognizable ingredients, none of which sound like chemicals. a. True b. False
true
A major obstacle to food quality and safety is product contamination. a. True b. False c. I don't know d. I think it's false but I like to pick d e. None of the above
true
A poor meat quality resulting from rapid pH decline while the carcass temperature is still high and evidenced by poor color and low water holding capacity of muscle proteins is called dark, firm and dry (DFD) meat. a. True b. False
true
Advertising is directed at communicating to first-adopters or influential people because endorsement by these key individuals can indirectly influence what we eat and drink. 1. True 2. False
true
Antioxidants and dietary supplements are thought to contribute to health, but their role is not as clearly defined as calories, vitamins and minerals. A. True B. False
true
Consumer acceptability involves consumer preferences and quality describes properties of food that can be measured by food scientists. a. True b. False
true
Convection involves heat transfer through movement of heated fluid from hot regions to cold regions. a. True b. False
true
Expiration dates are set based on safety factors (not quality) and are valid regardless of how food products are handled and stored. 1. True 2. False
true
Food epidemiology is the study of disease outbreaks to identify causes and may involve investigation of consumption records, specimens and points of contamination. A. True B. False
true
Food safety is one of the reasons people make food choices but factors such as taste, price, and convenience typically rank higher when influencing the decision consumers make at mealtime. 1. True 2. False
true
Growth depends on protein synthesis. Protein synthesis relies on the polymerization of amino acids that are obtained in the diet. A. True B. False
true
Changes noted in the food industry include all the following except .... 1. Cleaner households 2. Greater reliance on imported foods 3. Newly identified microbes 4. Centralization of food processing 5. Less knowledge by food preparers
1
Cultural heritage and the fact that staples and specialty food represent historic availability of local items is related to .. 1. personal philosophy 2. ethnicity 3. advertising 4. safety 5. price
1
Gluten-free products are available to individuals who wish to avoid gluten and for those with an auto-immune disorder called ... 1. Celiac disease 2. Amnesia 3. Anorexia nervosa 4. Osteoporosis 5. Lactose intolerance
1
People who reject convenience foods and emphasize quality covering all stages from shopping, preparing, and enjoying the food are likely to prefer ... 1. slow foods 2. spoiled foods 3. functional foods 4. dietary supplements 5. fast-food restaurants
1
Safrole is an example of a natural toxin that may be found in ... 1. nutmeg 2. cabbage 3. mushrooms 4. cassava 5. sassafras
1
The agency that regulates all meat and poultry plants that distribute products interstate or internationally is ... 1. U.S. Department of Agriculture (USDA) 2. Food & Drug Administration (FDA) 3. Environmental Protection Agency (EPA) 4. Centers for Disease Control and Prevention (CDC) 5. Immigration and Customs Enforcement (ICE)
1
Which of the following is a deficiency disease related to inadequate Vitamin C in the diet? 1. scurvy 2. osteoporosis 3. cancer 4. anemia 5. night blindness
1
Which of the following is a pathogenic microorganism that produces one of the most toxic proteins known to humans and is spore-forming organism? 1. Clostridium botulinum 2. Staphylococcus aureus 3. E. coli O157: H7 4. Salmonella enterididis 5. Trichinella spiralis
1
Which of the following is false? 1. It is best to eat a limited variety of foods in order to maximize caloric intake 2. Purchase decisions are often based on appearance of the product 3. Flavor is a combination of taste and smell 4. Texture problems lead to rejection of many foods 5. Flavor, appearance and texture are properties that affect what people eat
1
Dr. Clarke's primary emphasis and research background is in ... 1. food microbiology 2. meat science 3. food engineering 4. food chemistry 5. food labeling
2
Foods that are readily identifiable by their original components like milk, fresh vegetables and ground meat are examples of 1. organic foods 2. whole foods 3. nutraceuticals 4. functional foods 5. all of the above
2
Foods which designed to act like drugs or chosen to be used as ingredients in other products are known as ... 1. allergens 2. nutraceuticals 3. preservatives 4. functional foods 5. dietary supplements
2
Kosher and Halal laws specify the types of animals that are permissible or forbidden for consumption. Even when properly prepared, which of the following is not acceptable for consumption according to both Kosher and Halal laws? 1. Goat 2. Beef 3. Lamb 4. Pork 5. All of the above are unacceptable
2
Meats that come from animals that meet certain production requirements such as containing no antibiotics and no pesticide-treated feed may be described as ... 1. natural foods 2. organic foods 3. processed foods 4. functional foods 5. minimally processed foods
2
Which of the following is a type of pathogenic intestinal microorganism that is usually transmitted by cross-contamination or the "fecal-oral" route and is a major cause of food-borne illness in the U.S.? It has recently been associated with huge recalls of eggs. 1. Staphylococcus 2. Salmonella 3. Vibrio 4. Clostridium 5. Trichinella
2
Which of the following is not one of the responsibilities of FDA? 1. inspect food processing facilities 2. inspect every carcass (chicken, beef, pork, etc) 3. prohibit distribution of adulterated foods 4. regulate label content 5. approve food additives
2
Which of the following is true about preservatives? 1. they are food ingredients that slow spoilage and prevent foodborne illness 2. they eliminate the need for other methods of food preservation 3. they are never needed for locally produced foods 4. they are allergens 5. all of the above are true
2
An eating disorder resulting from prolonged fasting is called ... 1. orthorexia nervosa 2. bulimia 3. anorexia 4. ketosis 5. binge eating
3
Production, handling and storage of natural, organic, and whole foods may ... 1. cause deficiency diseases 2. cause cancer 3. alter safety and nutritive value 4. result in ketosis and brain damage 5. increase binge eating
3
Selecting healthy foods is important and yet many people eat at fast-food restaurants because they offer... 1. more organic foods 2. more food intoxications 3. more convenience 4. fewer preservatives 5. better restrooms
3
The statistics from the CDC indicate that the annual number of hospitalizations caused by food poisoning in the U.S. is approximately ... 1. 2.847 trillion 2. 128,000 3. 48 million 4. 3,000 5. 10-20 billion
3
The temperature range known as the "Danger Zone" is where pathogenic bacteria are likely to grow at a high rate. In this context, the Danger Zone corresponds to which temperature range? 1. 0 to 32 F 2. 32 to 45 F 3. 40 to140 F 4. 180 to 212 F 5. anything above 212 F
3
Vitamins and minerals are important ... 1. functional foods 2. allergens 3. micronutrients 4. preservatives 5. diuretics
3
Which of the following is a feature of the nutrition facts for a food label? 1. Net weight 2. List of ingredients 3. Serving size and servings per container 4. Distributor's address 5. All of the above
3
Which of the following is not a feature of the nutrition facts for a food label? 1. Serving size 2. Calories 3. List of ingredients 4. Percent daily values 5. List of nutrients
3
Which of the following is the approximate energy value for lipids that are on a nutritional label for foods? 1. 4 kcal/g 2. 7 kcal/g 3. 9 kcal/g 4. 1 kcal/g 5. 0 kcal/g
3
Diets have changed quite a bit in a generation and all of the following have contributed to this change except ... 1. technology has changed the food supply 2. people are generally sedentary 3. variety is greater today 4. people have more teeth than before 5. more meals are consumed away from home
4
The recommended diet for average people suggests that carbohydrates should provide approximately which proportion of calories each day? 1. 0% (carbohydrates aren't essential) 2. 10-15% 3. 20-30% 4. 55-70% 5. 100%
4
The recommended way to build muscle and prevent weight gain in the form of fat requires which of the following techniques? 1. fasting 2. taking appetite suppressants 3. avoiding certain foods 4. resistance training (using weights) 5. all of the above
4
The textbook used for the course this semester is ... 1. Nutrition. Science and Applications by Smolin and Grosvenor 2. Elementary Food Science by Vieira 3. Essentials of Food Science by Vaclavik 4. Introducing Food Science (2nd Edition) by Shewfelt, Orta-Ramirez, and Clarke 5. Introductory Foods by Bennion and Scheule
4
Which of the following beverages typically has the highest water content? 1. Beer 2. Soda pop 3. Vodka 4. Coffee 5. Milk
4
Which of the following microorganisms is not associated with causing a foodborne infection? 1. E. coli O157:H7 2. Campylobacter jejuni 3. Vibrio cholera 4. Staphylococcus aureus 5. Salmonella typhii
4
Which of the following preservatives has been used in small amounts as an unlabeled treatment to control harmful bacteria in lean finely textured beef? 1. Salt 2. Sugar 3. Azodicarbonamide 4. Ammonium hydroxide 5. All of the above are used as preservatives in LFTB
4
Providing energy and nutrients for maintaining good health is a fundamental function of ... 1. exercise 2. appetite suppressants 3. fasting 4. preservatives 5. foods
5
Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods? 1. personal philosophy 2. family tradition 3. pathogenic eating 4. advertising 5. economics
5
Substances used to supply a need or reinforce one's diet are called... 1. functional foods 2. natural foods 3. calories 4. fat substitutes 5. dietary supplements
5
This microorganism causes flu-like symptoms and is very cold-tolerant and can cause an infection even with a very low infectious dose. 1. Salmonella typhii 2. Streptococcus lactis 3. Clostridium botulinum 4. Cyclospora 5. Listeria monocytog
5
Which of the following is not a frequent method to limit microbes in food? 1. proper handling 2. proper storage 3. proper sanitation 4. proper packaging 5. proper labeling
5
Which of the following is true? 1. Food is an integral part of cultural heritage. 2. Family traditions influence our attitudes and provide a basis for judging new foods. 3. Food choices are influenced by our politics, friends, media and many other sources. 4. People's lives often revolve around finding, preparing and consuming food. 5. All of the above are true to some extent.
5
While eliminating fats from the diet is unhealthy, which of the following is true? 1. Reducing fat intake is a way to reduce calories 2. Selecting lower fat versions of some foods is possible 3. Substituting carbohydrate or proteins for fats may reduce calorie intake 4. Scientists have developed some fake fats that are essentially free of calories 5. All of the above are true
5
A sensory test in which 75-150 human subjects are asked if the product is liked or which sample is their preference would be called a ... A. consumer acceptance test B. descriptive test C. objective test D. duo-trio test E. focus group test
a
An instrument that is often used to measure the viscosity of foods is called a(n) .... A. viscometer B. Instron Universal Testing Machine C. colorimeter D. thermometer E. electronic nose
a
Based on composition and the fact that microwave ovens are effective because they heat foods that contain water, which one of the following does not heat well in a microwave oven? A. vegetable oil B. pork chops C. pop corn D. butter E. carrots
a
Companies who provide goods or services to help produce a product are called ... a. suppliers b. distributors c. analysts d. environmentalists e. consumers
a
Enthalpy is a measure of total energy of a system and a common unit of measure for this is ... A. Joules (J) B. Grams (g) C. Fahrenheit (F) D. Celcius (C) E. Newtons (N)
a
Identifying hotspots or points in a system where improvements can be made by agricultural production, supply chain, processing, distribution, retailing or consumer modification is known as ... a. Life-cycle analysis b. Fieldprints c. Distributor sustainability d. Processing efficiency e. Consumer responsibility
a
In the trans configuration of a fatty acid, the hydrogen (H) atoms are bonded in which position? A. on the opposite side of the C=C (carbon double bond) B. only in the omega 3 or 6 location C. on the same side of the C=C (carbon double bond) D. next to the phosphate group E. between every hydroxyl group (OH)
a
Milk chocolate contains milk powder, cocoa butter, sugar, lecithin, vanillin and approximately how much cocoa powder? a. 10% b. 50% c. 68.2% d. 70% e. 90%
a
Strawberries and squash are examples of fruits that have peak respiration prior to harvest and this makes them examples of ... a. Nonclimacteric fruit b. Dark, firm and dry fruit c. Climacteric fruit d. Waxed and exudative fruit e. Immature fruit
a
The approximate number of food products that survive from ideas to become a commercial success is about ... a. 1 % b. 20% c. 25% d. 50% e. 75%
a
The category of recall that involves products that may cause serious health problems or death called ... A. Class I B. Class II C. Class III D. Class V E. Unclassified
a
The pigment associated with the purple to red-yellow color of beets is called... A. anthocyanin B. deoxymyoglobin C. betalain D. nitrosylhemochrome E. oxymyoglobin
a
The sweetener with the least intense sweetness is ... a. sucrose b. aspartame c. sucralose d. saccharin e. stevioside
a
This important law ensures the safety and quality of meats by mandating inspection of every beef, pork and sheep carcass and by requiring inspection of all establishments that manufacture meat products. A. Federal Meat Inspection Act (1906) B. Food Drug and Cosmetic Act (1938) C. Food Safety Modernization Act (2011) D. Food Additive Amendment (1958) E. Food Allergen Labeling & Consumer Protection Act (2004)
a
Which of the following choices creates a false statement? Chemical additives used for meat products commonly include.... a. sodium nitrite for inhibiting Clostridium botulinum b. phosphates to increase product yield c. salt, sugar and spices for flavoring d. aspartame to reduce calories e. sodium erythorbate to accelerate cure color development
a
Which of the following does not provide a significant amount of calories in the diet? A. cellulose B. alcohol C. lipids D. proteins E. carbohydrates
a
Which of the following is a true statement? ... A. Lipoproteins are insoluble substances that transport dietary fiber in blood B. A diet high in vegetables will tend to be higher in fat, minerals and protein than a diet based on animal products C. Excessive lipid intake will result in Kwashiorkor and emulsification of glycogen D. The degree to which nutrients are absorbed is based on aerobic fermentation E. Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure
a
Which of the following is an environmental contaminant that can be found in some chocolates? a. cadmium b. theobromine c. lecithin d. caffeine e. Maillard reaction products
a
Which of the following is an example of a Newtonian fluid that shows no change of viscosity (no thinning or thickening) as shear rate is increased? A. orange juice B. egg whites C. apple sauce D. chocolate syrup E. all of the above
a
Which of the following is an example of a pH control agent? A. phosphoric acid B. pectinase C. lecithin D. aspartame E. monosodium glutamate
a
Which of the following is false? a. Sucrose is an antioxidant used to prevent rancidity and fat oxidation in formulated foods. b. Sugars provide bulk, structure and flavor in formulated foods. c. Reducing sugars will brown and sucrose will caramelize so food color is affected by sugars. d. Sugars are a major source of calories in formulated foods. e. Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
a
Which of the following is not a fat soluble vitamin? A. Vitamin C B. Vitamin A C. Vitamin D D. Vitamin E E. Vitamin K
a
Which of the following is not a unit operation that is utilized in the manufacture of hot dogs? a. homogenization b. smoking/cooking c. peeling d. chilling e. chopping (or emulsifying)
a
Which of the following is not one of the factors a consumer may control at the time coffee is being brewed? a. roasting temperature b. grind (particle size) c. brewing time d. proportion of water to ground coffee e. all of the above
a
Which of the following senses is not used to evaluate food once it is inside the mouth? A. sight B. touch C. aroma D. sound E. taste
a
Which of the following statements is false? a. Cutting fruits and vegetables reduces their rate of deterioration. b. Convenience is provided by ready-to-eat foods. c. Vacuum packaging discourages the growth of molds. d. Margarine is made from vegetable oil and contains emulsifiers and antioxidants. e. Soy and almond milks have become popular but are often flavored to enhance the taste
a
Which of the following steps in cocoa processing refers to the addition of alkali in order to reduce the acidity and darken the color of the cocoa powder? a. Dutching b. conching c. tempering d. roasting e. all of the above
a
Which step in food product development includes the test market and scale-up from pilot production? a. commercial stage b. prototype development stage c. process design stage d. idea stage e. mission development stage
a
The main method for preserving wet pet foods in flexible pouches, plastic cups with lids, or traditional cans is ... a. moisture reduction b. extrusion c. retorting d. chemical preservatives e. antibiotics
a, b, or c
Operations that provide prepared foods for consumption off-site or in-house include ... a. fast food restaurants b. casual dining restaurants c. cafeterias d. food service operations e. all of the above
all of the above
A heating method that is intended to inactivate enzymes of fruits and vegetables before other processing steps but with minimal effect on microbes is called ... a. cooking b. blanching c. pasteurizing d. canning e. leavening
b
A severe form of toughening that results from thawing meat that was frozen before rigor mortis occurred is called ... a. Leavening b. Cold shortening c. Thaw rigor d. Rigor mortis e. None of the above
b
A test method that is used to determine the level at which an ingredient can be detected or recognized is called a ... A. consumer acceptance test B. descriptive test C. threshold test D. viscosity test E. focus group
b
Accumulation of nutrients in water that depletes oxygen or in soil that decreases plant fertility is known as ... a. climate change b. eutrophication c. resource depletion d. water depletion e. sustainability
b
An example of a commonly consumed disaccharide is ... A. glucose B. sucrose C. starch D. glycogen E. None of the above because I think fructose is the right answer
b
Benefits of processing include all of the following except... a. processed food is more likely to be eaten b. processed food always require less packaging c. shelf stable foods are ready when we are d. processed foods have less waste e. processed foods are often processed to reduce or eliminate harmful microbes
b
Cooking, pasteurization, and freezing are examples of processes that involve the transmission of energy from a higher temperature object to a lower temperature object. This transmission is called ... A. specific heat B. heat transfer C. heat resistivity D. latent heat E. sensible heat
b
Create a true statement: The list of ingredients on a packaged food item will include ... a. only the artificial ingredients. b. all ingredients in descending order. c. percent of daily value for each ingredient d. the exact amount of each ingredient e. all of the above.
b
Foods that have a natural pH greater than 4.6 and aw of 0.85 or more are called ... a. acidified foods b. low acid foods c. prepared foods d. acid foods e. adulterated foods
b
Fresh meat cuts that are prepared and packaged at a central processing facility and then shipped to the retail store for display are called ... a. prepared entrées b. case-ready meats c. brick-packed meats d. sushi e. thaw rigor meats
b
Given the assortment of chemicals found in chocolate, which of the following is not a mood altering stimulant or relaxant but is known to alter the flavor of milk chocolate? a. serotonin b. butyric acid c. endorphins d. theobromine e. phenylethylamine
b
In the demonstration conducted on 11/30/18, the students who tasted the crackers were asked to identify which sample was the same as the reference using a ... A. triangle test B. duo-trio test C. blindfold test D. paired comparison test E. ranking test
b
Sweetening agents, caffeine, edible acids and natural or artificial flavors are the significant ingredients in many ... a. sausages b. soft drink beverages c. pastas d. yogurts e. baked goods
b
The chemical feeling factor that is related to consuming capsaicin is known as ... a. pungency b. heat c. coolness d. astringency e. umami
b
The individual responsible for choosing the right material(s), making sure the package and product are compatible, and ensuring that the package serves all of the technical requirements of the new product is the ... a. marketing manager b. packaging engineer c. food microbiologist d. production supervisor e. dietician
b
The major food law that shifts the focus from responding to contamination towards preventing contamination is the ... A. Food Drug and Cosmetic Act B. Food Safety Modernization Act C. Pure Food and Drug Act D. Food Allergen Labeling and Consumer Protection Act E. Food Additive Amendment
b
The range of lightness to darkness of the food color refers to which term? a. relevance b. intensity c. chroma d. hue e. pungency
b
The sensory scientist may use monosodium glutamate to train panelists to recognize which taste? A. sweet B. umami C. bitter D. salty E. sour
b
The severe deficiency of protein in a human diet is called ... A. molecular gastronomy B. kwashiorkor C. malabsorption D. nutrigenomics E. marasmus
b
The stage in a microbiological growth curve where rapid growth occurs and where the measured microbial numbers may be increasing to a very high number of cells is called... A. lag phase B. log phase C. alternative phase D. stationary phase E. death phase
b
The transfer of heat energy in liquids or gases when they are placed in motion refers to ... A. electromagnetic radiation B. convection C. specific heat D. conduction E. thermal resistivity
b
The triangle test is based on having three identical samples plus one that is different. A. True B. False
b
Toxicology involves studying the development or reduction of toxic compounds in foods. A potentially harmful polycyclic aromatic hydrocarbon that is formed when food is heated above 120 C and has been found in French fries is called... A. bisphenol A B. acrylamide C. sodium nitrate D. caramel color E. azodicarbonamide
b
Which of the following is a character-impact compound associated with bananas? A. monosodium glutamate B. isoamyl acetate C. vanillin D. benaldehyde E. capsaicin
b
Which of the following is false? a. Statistical process control involves the measurement of the effectiveness of a process or unit operation. b. Sanitation focuses on product characteristics while inspection relies on consumer acceptability. c. Texture refers to the perception of food structure when held, touched or chewed. d. Some measurements of quality are made using people as the evaluators. e. Scoville heat units refer to the intensity of heat substances like capsaicin in foods.
b
Which of the following is false? a. The Simmons Company was founded in 1949 by M.H. Bill Simmons. b. One of the most successful products introduced by the Simmons Company was the #10 can containing a whole chicken. c. One of the most successful innovations introduced by the Simmons Company was pre-packed trays of chicken. d. One of the most successful product lines produced by the Simmons Company is canned pet food. e. The Simmons Prepared Foods Company was identified as Supplier of the Year by Chick-fil-A.
b
Which of the following is not an example of a leavening agent for baked products? a. baking powder b. gluten c. baking soda d. yeast e. ammonium bicarbonate
b
Which of the following is not an example of a pathogenic microorganism? A. Campylobacter jejuni B. Psuedomonas fluorescens C. E. coli O157:H7 D. Listeria monocytogenes E. Staphylococcus aureus
b
Which of the following is not considered a benefit of food biotechnology? A. providing new products of better quality B decreasing food safety C. improving food safety D. improving nutritional value E. lowering costs
b
Which of the following pigment categories contains a porphyrin ring with Fe (iron) at its center? A. chlorophyll B. oxymyoglobin C. betalain D. anthocyanin E. carotenoid
b
Which of the following steps is designed to kill the microbes in water intended for production of soft drinks? a. coagulation b. chlorination c. sand filter d. carbonation e. activated charcoal filter
b
Which term refers to the friction within a fluid that prevents it from flowing freely? A. turbulence B. viscosity C. convection D. thermal resistivity E. rheology
b
Fourier's law of thermal conductivity relates heat flux to the temperature difference of two points and the distance between the points. Engineers may use this to determine ... A.. the speed of light B. the distance to the moon C. the time it takes to fully cook the coldest spot in a food D. who will win the next Kentucky Derby E. all of the above
c
Heat input that does not result in a change of state (freezing/melting or condensing/boiling) but is change that can be detected by touch is called... A. latent heat B. heat exchange C. sensible heat D. specific heat E. thermal diffusivity
c
In taste-testing the milk samples, the students on 11/30/18 were asked to indicate which sample they liked the best. This kind of testing is an example of a ... A. triangle test B. duo-trio test C. hedonic test D. paired comparison test E. descriptive test
c
Microorganisms that require an absences of oxygen are classified as ... A. aerobes B. microaerophilic C. anaerobes D. facultative anaerobes E. oxyphilic
c
One of the supermarket product categories that is dominated by the Simmons company is ... a. soft drinks b. chips and salsa c. pet foods d. breakfast cereals e. all of the above
c
Sauerkraut production involves raw cabbage, salt and a fermentation culture containing a culture of which three organisms? A. Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus B. Bacillus stearothermophilus, Psuedomonas fluorescens, Rhizopus stolinifer C. Pediococcus cerevisiae, Leuconostoc mesenteroides, Lactobacillus brevis D. Pediococcus cerevisiae, Pediococcus acidilactici, Pediococcus pentasaceus E. Giardia lamblia, Saccharomyces cerevisiae, Streptococcus salivarius spp thermophilus
c
The addition of hydrogen to unsaturated double bonds to increase the melting temperature of an oil is... a. hydrolysis b. oxidation c. hydrogenation d. interesterification e. impossible
c
The form of energy associated with position and is one of the two basic forms of energy is called ... A. thermal energy B. potential energy C. kinetic energy D. radiant energy E. caloric energy
c
The ideal water temperature for brewing coffee according to Alton Brown is ... a. 100 F b. 140 F c. 190-205 F d. 212 F e. 250 F
c
The sensory scientist may need to answer how products differ in multiple attributes. For this to be answered, a panel of 8-12 people who are screened for their acuity and trained to rate the intensity of all sensory attributes will be used. What kind of test is it? A. Discrimination test B. Consumer test C. Descriptive test D. Hedonic test E. Triangle test
c
The separation of cereal grain components into fractions based on anatomical structure is called ... a. wet milling b. high pressure treatment c. dry milling d. drying e. tempering
c
The term that describes how effective the method is at detecting very small amounts is called ... a. accuracy b. relevance c. sensitivity d. precision e. reliability
c
Which of the following is a measure of the availability of water molecules in a food? A. relative humidity B. moisture content C. water activity D. water vapor pressure E. water holding capacity
c
Which of the following is an example where genetic modification was used to produce a crop variety that accumulates beta carotene (Vitamin A precursor) to improve nutritional value? A. Flavr Savr tomatoes B. Glowing tobacco plant C. Golden rice D. Star-Link corn E. Fast growing modified Atlantic salmon
c
Which of the following is false? A. Preservatives work by slowing, stopping or killing microbes. B. A food additive is any substance added to food. C. Most additives are intentional D. Adulteration is legal to prevent oxidation reactions. E. Salt and sugar are the most common preservatives and work by decreasing water activity.
c
Which of the following is not one of the common steps used for the production of yogurt? a. Homogenizing of the milk b. Heating to 190 F to denature proteins c. Inoculating with a culture of Listeria and Staphylococcus organisms d. Incubating at 109-122 F e. Filling containers with yogurt
c
Which of the following is not true about a line extension? a. it may be a new form of an existing product b. it often has a success rate greater than novel introductions c. it is certain to be a success because it is a line extension d. it may represent an improvement in flavor, size or package e. it needs to maintain balance between satisfying current customers and obtaining new customers
c
Which of the following is true about processing? a. Appearance, flavor and texture of processed foods are identical to fresh, whole foods. b. Processed foods never provide nutritional value. c. Safety is the most important consideration in the design of a food process. d. Preservation techniques may encourage spoilage of foods e. Processing is an approved method for cleaning foods that have been exposed to unsanitary practices.
c
Which of the following is true? A. Triglycerides are made from a fatty acid backbone with three glycerol molecules attached. B. At least 55-75% of calories in a normal diet should be obtained from lipid sources. C. Essential fatty acids are required in the diet for absorption of fat-soluble vitamins D. Fat replacers from protein or carbohydrate sources do not contribute calories to food products. E. Lipids are primarily composed of polar groups to make them soluble in water and that's why they are called hydrophilic.
c
Which of the following is unlikely to be an example of a fermented food? a. Pepperoni b. Sauerkraut c. Potato chips d. Yogurt e. Bread
c
Which of the following methods is least likely to reduce or eliminate harmful microbes in foods? a. pasteurization b. canning c. freezing d. irradiating e. fermenting
c
The inventory technique to properly rotate stock so that the first items in are also sold as the first items out is a useful factor to consider for ... a. welfare of animals b. eliminating climate change c. sourcing within a supply chain d. efficient distribution of food e. reducing the world population
d
The removal of colored substances from oil by using diatomaceous earth clays at 194°F is called... a. pressing b. hydrogenation c. deodorization d. bleaching e. degumming
d
The study of physiology, genetics, growth characteristics, survival and behavior of microbes is ... A. food science B. food biotechnology C. food engineering D. food microbiology E. food chemistry
d
The type of bacteria that tolerate the highest temperatures are called ... A. psychrophiles B. halophilic bacteria C. mesophiles D. thermophiles E. pathogenic bacteria
d
The type of discrimination test that is arranged for panelists to select the sample that matches the reference sample is known as a ... A. triangle test B. hedonic test C. descriptive test D. duo-trio test E. paired comparison test
d
There are four levels of structure associated with proteins. The level that describes the overall spatial structure if the protein has more than one polypeptide is called ... A. primary B. secondary C. tertiary D. quaternary E. all of the above
d
Thermal conductivity is used to characterize the rate of heat conduction over a distance and thus having large k-value indicates a better conductor. Which of the following has the lowest thermal conductivity? A. water B. orange juice C. turkey D. glass wool E. stainless steel
d
This term refers to the delivery of nutrients and oxygen to all of the body's cells by the vascular system. A. transport B. ulceration C. polymerization D. absorption E. digestion
d
Which choice best describes everything from the generation of new food product ideas to the product launch into the marketplace? a. food distribution b. corporate mission c. food safety d. product development e. food processing
d
Which method of freezing is used in most home refrigerators? a. cryogenic b. forced air c. scraped surface d. still air e. indirect contact
d
Which of the following chilled food categories is associated with trimethylamine as an indicator of quality change? a. Packaged salads b. Milk and milk alternatives c. Fresh meat d. Fresh fish e. Spreads
d
Which of the following is an example of a hidden characteristic that is important to consumers but not readily detected by consumer senses? a. color b. aroma c. flavor d. nutrients e. texture
d
Which of the following is an example of mass transfer? A. thermal conduction B. enthalpy C. sensible heat D. salt curing of ham E. thermal resistivity
d
Which of the following is not directly related to an area of research in food microbiology? A. probiotics B. prebiotics C. nutrigenomics D. biofilms E. antibiotic resistance
d
Which of the following is not true? a. Sourcing within a supply chain finds the least expensive raw material, ingredient, or service that results in minimally acceptable quality or safety. b. The goal of distribution is to deliver a product to the consumer in a reasonable time in acceptable quality with an adequate amount of shelf life remaining. c. Direct transportation reduces the number of times a product is handled. d. Sustainability is limited to concern about the foods we import. e. The ability to put us on a path for sustaining world resources may be the greatest challenge facing college students today.
d
Which of the following is related to recrystallization of chocolate after temperature abuse? a. enzymatic browning during fermentation b. Dutching to reduce acidity c. non-enzymatic browning during roasting d. chocolate bloom e. using more cocoa powder to make dark chocolate
d
Feasibility is important in the development of new food products and there are constraints that limit prospects for success. Which of the following is a constraint for developing a new food? a. ingredients b. process limits c. distribution limits d. food safety e. all of the above
e
Measurement situations that involve application of food science principles include all of the following except ... a. package integrity b. safety c. sensory quality d. nutritional content e. if the MU football team will win the Homecoming game
e
Natural colorants may be isolated from which of the following sources? a. fruits b. vegetables c. flowers d. insects e. all of the above
e
Pilot plants simulate operations in a manufacturing plant by using ... a. miniaturized equipment b. distribution centers c. nanotechnology d. line extensions e. all of the above
e
Polymerization of glucose units into longer chains like glycogen or amylopectin is best associated with ... A. proteins B. lipids C. carbohydrates D. alcohol E. all of the above.
e
Preservatives are food additives that prevent or slow spoilage. Which of the following is an example of something that may be added to food due to its ability to preserve food quality? a. Butylated hydroxyanisole (BHA) b. Rosemary extract c. Nitrites d. Acetic acid e. all of the above
e
Some tasters have special characteristics that make them supertasters. Which of the following is a characteristic of a supertaster? A. Sensitive to a variety of tastes B. Tend to dislike fatty foods C. Have strong food dislikes D. They have more taste buds than normal E. All of the above
e
The biological oxidation of organic molecules to produce energy, carbon dioxide and water is called ... a. harvesting b. ripening c. maturity d. transpiration e. respiration
e
The chemical reaction of that is a result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma is called... A. hydrolysis B. polymerization C. interesterification D. hydrogenation E. none of the above
e
The deficiency disease associated with a lack of proper levels of thiamin is ... A. osteoporosis B. scurvy C. anemia D. goiter E. beriberi
e
The purpose of HACCP is to eliminate the production of unsafe foods for consumers. The principle of HACCP that deals with ensuring that the HACCP plan has been effective in controlling the hazards associated with a product is ... a. conduct a hazard analysis b. determine critical control points c. establish critical limits d. establish corrective actions e. establish verification procedures
e
The roasting step affects the quality of coffee because the pyrolysis ... a. releases water from the coffee beans b. cracks open the coffee beans c. alters the color of the coffee beans d. changes the flavor balance of the coffee beans e. all of the above
e
This program considers the whole process when evaluating quality. a. Quality Assurance b. Quality Management c. Quality Control d. Statistical Process Control e. HACCP
e
This system is known as a science-based approach to prevent the production of unsafe foods and is called ... a. Quality Control b. Statistical Process Control c. Quality Management d. Current Good Manufacturing Practices e. HACCP
e
To evoke responses to products that are perceived by the senses, sensory scientists must ... A. use facilities that are well-designed for testing foods. B. prepare samples under controlled conditions. C. serve samples under controlled conditions. D. consider using random 3-digit codes to identify samples. E. use all of the above techniques to generate reliable sensory data.
e
Which is true for the equation: Mass In = Mass Out + Accumulation A. optimizing process systems is what sensory scientists do B. boundary layers are always latent C. temperature is the same as energy D. mass is measured in British Thermal Units E. raw material is essentially the same as the product produced and any waste
e
Which of the following digestive disorders is associated with Helicobacter pylori? A. constipation B. anorexia C. acid reflux D. irritable bowel syndrome E. ulcers
e
Which of the following is a factor affecting flavor perception? A. volatility of aroma compounds B. sensitivity of the individual C. non-volatile taste compounds D. interactions between compoundswhile chewing E. all of the above affect flavor perception
e
Which of the following is an example of a chemical hazard that may be associated with an illness or injury when present in small amounts? a. bone fragments b. plastic pieces c. Salmonella d. salts e. allergens
e
Which of the following is an example of a unit operation for food processing? a. mixing b. heat exchanging c. packaging d. material handling e. all of the above are unit operations
e
Which of the following is enforced by USDA? A. Food, Drug and Cosmetic Act (1938) B. Nutrition Labeling and Education Act (1990) C. Food Allergen Labeling & Consumer Protection Act (2004) D. Federal Meat Inspection Act (1906) E. all of the above
e
Which of the following is false? A. StarLink is a genetically modified corn developed by Aventis that contained an insecticidal protein derived from a bacterium. B. Microorganisms have been genetically modified to produce chymosin that is similar to the enzyme obtained from animals. C. Corn, soybeans and cotton are the leading genetically modified crops grown in the U.S. D. Drought resistance is an example of an enhanced input trait that may be obtained through crop biotechnology. E. The FDA encourages the transfer of human genes to all food crops by 2025 as a way to preserve the use of GMO ingredients and to secure economic advantages whenever crops become resistant to herbicides.
e
Which of the following may be a benefit attributed to ingredients used in formulated foods? a. Making foods more flavorful b. Increasing shelf stability c. Reducing pathogenic microorganisms d. Improving the convenience of the product for consumers e. All of the above may contribute benefits
e
Which of the following is something that consumers can directly influence as they seek to improve sustainability of foods? a. Number of trips to the store b. Amount purchased per trip c. Size of packages selected d. Transport conditions to home e. All of the above can be influenced by consumers
e(?)
Adding egg, milk or soy proteins to a wheat product will bind the gluten so it can allow food manufacturers to label the product as gluten-free (GF). a. True b. False
false
An index that accurately reflects true environmental impact of a product is the consumer index. a. True b. False
false
An intentional food additive used in chocolate manufacture that serves as an emulsifier and is classified as a phospholipid is caffeine. a. True b. False
false
Changes in a food product feature such as flavor, size, name and package results in the creation of a new product that is novel and perfect for all consumers. a. True b. False
false
Conduction describes the electromagnetic radiation that has been observed to be emitted at the surface of a body that has been thermally excited. A. True B. False
false
Energy-balance refers to the excessive consumption of alcoholic beverages that impair motor skills because ethanol provides more calories than either starch or sugar. A. True B. False
false
Every food product manufactured with genetically engineered plant or animal ingredients is labeled to warn people about the extremely hazardous toxins released by GMOs into the environment according to a risk assessment conducted by EPA, FDA and USDA in 2008. A. True B. False
false
Food borne infections require the consumption of viable microbes that grow and produce symptoms for an infectious disease. 1. True 2. False
false
For the chemical reactions of proteins, denaturation is identical to hydrolysis because denaturation is a degradation of the primary amino acid sequence that involves disruption of covalent bonds. A. True B. False
false
Formulated foods are always mixtures of ingredients. a. True b. False
false
Hot entrées are sterile and therefore microbial growth does not occur when food is left out at room temperature for an extended time. a. True b. False
false
Micrococcus and Pediococcus are examples of molds that may be used in a positive way to make foods such as soy sauce and cheese. A. True B. False
false
Nutrition is the scientific study of raw food materials, and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products. 1. True 2. False
false
One kilocalorie (kcal) equals the amount of energy required to raise 1 gram of water by 1°C. 1. True 2. False
false
Shrink refers to the amount of product wasted from entry to the store to the time it is purchased. a. True b. False
false
Some people can't smell certain compounds such as androstenone which causes a defect known as "boar odor". The inability to smell anything is called anosmia. A. True B. False
false
Spoiled foods are always unsafe and unspoiled foods are always safe. 1. True 2. False
false
Starter cultures are rarely used to initiate food fermentations because genetic modification of pathogens has led to numerous food recalls and destroyed the American consumers' faith in the federal government and industrial food production. A. True B. False
false
The use of various scientific techniques to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge is called food engineering. A. True B. False
false
Trichinella and Toxoplasma are examples of bacteria that may be transmitted to humans who eat fresh produce that was exposed to contaminated water. 1. True 2. False
false
Known as the Delaney Clause, the Food Additive Amendment of 1958 prohibits the approval of an additive if it is found to cause cancer in humans or animals. This amendment was further amended in 1996 to allow approval of additives with negligible risk for adverse impacts and thus eliminated the "zero-cancer-risk" requirement for food additives. A. True B. False
true
Listeria monocytogenes is considered to be an example of a spoilage microorganism. A. True B. False
true
Meeting the needs of the present without compromising the needs of the future is the definition of sustainability. a. True b. False
true
Natural chemicals and products are not necessarily superior to artificial or processed products. 1. True 2. False
true
Proteins are polymers of amino acids and every protein has an acidic end and an amino end. A. True B. False C. Sounds like a trick question so I'll pick C. D. I should choose D because I need to use more frequently. E. Why can't it be all of the above? I think E is the right answer
true
Some plant proteins such as soy protein may function like emulsifiers, water binders, and gelling agents in foods much like the proteins from eggs, milk, and meat. a. True b. False
true
Stress and mood may affect food choices that people make. 1. True 2. False
true
The FDA has a huge number of food inspectors that are deployed to conduct point-of-export inspection in foreign countries and thus the recent FSMA Act signed by President Obama allowed the U.S. to discontinue the Foreign Supplier Verification Program for foods imported from other countries. A. True B. False
true
The International Organization for Standardization offers several programs useful for monitoring quality. An example is the HACCP program which contains specific guidelines to ensure quality of food products for export to Europe. a. True b. False
true
The diffusion of one material into another is expressed in Fick's law of diffusion where MB is flux of component B (kg/s), A is area, C is concentration, x is direction and D is diffusivity (m2/s). A. True B. False
true
The greatest source of food waste in developing countries is immediately after harvest so systems to protect agricultural products in order for the products to reach consumers is vital. a. True b. False
true
The safety of canned foods is largely attributed to the thorough heat treatment of the cold point within each container which inactivates the spores of Clostridium botulinum and Bacillus stearothermophilus organisms. a. True b. False
true
The use of a modified atmosphere containing carbon monoxide is very dangerous to consumers and accelerates the deterioration process of perishable items. a. True b. False
true
Turbulent flow occurs when flow rate or velocity is high so there are eddy currents in the fluid. A. True B. False
true
Water hardness is a critical factor in food processing because it increases the cost of water treatment, may lead to additional use of sanitizers and contributes to higher energy consumption in heat exchangers. A. True B. False
true