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How does Food Technology differ from Food Science? |
Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food. |
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Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology? |
Increase in % disposable income spent on food |
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Effective packaging for food products can be made with |
An understanding of man-made solid materials |
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Your friend is majoring in Food Science. Which of the following statements is accurate? |
Their dream job is in Food Product Development. |
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Which of the following is NOT a method used for proximate analysis of food composition? |
Tasting for sweetness as an indication of carbohydrate content |
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Which of the following statements about vegetables is not correct? |
Avocados are high in sugar |
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Beef, pork and poultry are part of what category in the food manufacturing industry? |
Animal Slaughtering and Processing |
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Which is one of the macronutrients? |
Carbohydrates |
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Triglycerides are also known as |
TAG or triacylglycerol |
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On the food ingredient label |
the most predominant ingredient is listed first. |
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What vitamin is formed in the body when skin is exposed to sunlight? |
Vitamin D |
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How many calories or kcals does a gram of fat have? |
9 |
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Titratable acidity |
measures total acidity |
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Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database. |
Apple juice, apples, bread, honey, flour, vegetable oil |
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Which of the following are considered functional groups in foods? |
all above |
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the concept that involves a scale from 0 to 1 and affects microbial growth is known as |
water activity |
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Which fatty acid is also called 18:3? |
linolenic acid |
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Which fatty acid is also called 18:2? |
linoleic acid |
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Saturated fatty acids |
do not contain double bonds in the carbon chain |
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Three fatty acids attached to a glycerol backbone is called |
triacylglycerol |
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Which of the following is an antioxidant used in food products? |
BHA |
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In the presence of acid or heat, chlorophyll is degraded to |
Pheophytin |
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What is the name for the study of flow and deformation characteristics of (food) materials? |
Rheology |
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Which attribute of foods do we quantify when we use the L a b scale? |
color |
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Effective packaging for food products can be made with |
… |
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Which of the following is not one of the 9 certified colors approved for food use? |
Colorant derived from beets |
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Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise? |
Food and Drug Administration |
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Which of the following grades indicates highest quality in beef? |
prime |
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Which of the following shows the two main bodies governing the food supply in the United States? |
notEPA and FDA |
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The Food Safety and Inspection Service is under which government agency? |
NOTCenters for Disease Control |
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Nutritional Labeling and Education Act of 1990 |
all |
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What is the name of a claim made on the label of a food, that characterizes the relationship of any substance to a disease or health-related condition? |
NotNutrient Content Claim |
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ich is not a U.S. food law? |
notPure Food and Drug Act |
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Which of the following unit operations help achieve uniformity in product properties? |
mixing |
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What drives heat transfer? |
temperature gradient |
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What is the main reason commercial sterility is preferred over sterility in thermal processing of foods? |
To preserve the nutritional and sensory properties of the food product |
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Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100LaTeX: ^\circ∘ |
These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims |
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Which of the following food components does not protect against heat treatment? |
food color |
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Immersion freezing can be |
expensive |
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During what decade was cold preservation commercialized in the United States? |
1920 |
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What is the name of the method used to freeze liquid or semi-liquid foods? |
scraped surface freezing |
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Which of the following is TRUE regarding drying curves? |
bound water is harder to remove compared to free water |
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Air drying is a method used to |
dehydrate foods |
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Which of the following is a factor associated with the drying rate of food? |
air velocity |
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What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration? |
case hardening |
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In poultry processing, feathers are removed with |
mechanical "fingers" made of rough, molded rubber like material |
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Which of the following is considered a quality downgrade in raw poultry? |
broken bones |
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What causes rigor mortis in poultry? |
anaerobic glycolysis |
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How long does it take for the newly hatched chickens to reach market weight? |
6-8 weeks |
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Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat? |
all of the above |
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The more marbling in red meat is equivalent to |
increased tenderness of the cut |
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Which of the following is a beginning stage of rigor mortis? |
muscle tissue becomes very tough |
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Which of the following answers is associated with the quality of red meat and fish? |
age of the red meat or fish |
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Which of the following processing step is utilized to prevent formation of crystals in fats and oils that may be stored at lower temperatures? |
Winterizing |
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What do whey protein and plum puree have in common? |
notThey caramelize at the same rate |
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What is the name of the processing step that is used to remove phospholipids in the production of fats and oils? |
degumming |
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Fats are |
crystalline in nature |
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Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation? |
mashing |
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Wine is made by adding yeast to fruit juice in |
an anerobic environment |
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Which of the following are types of water available in the United States as beverages? |
all of the above |
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hich is NOT a method used to decaffeinate coffee? |
chill proofing |
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Carbonated beverages are infused with |
carbon dioxide gas |
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Which is a juice box made of? |
Paper, aluminum foil and plastic |
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Which of the following minerals is not a primary concern for brewers? |
phosphorus |
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Where does the air in a milk shake come from? |
Both from the ice cream and whipping with milk |
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Which of the following is not a manifestation of excessive moisture? |
Reduced mold growth |
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Why would one sometimes see rice salt shakers? |
Rice helps salt flow freely by binding excessive moisture |
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Short-chain organic acids are mostly used in foods that have a pH<5.5 because… |
only at low pH the acid can penetrate the microbial cell membrane. |
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Which of the following statements is incorrect about freezing? |
Freezing is a lethal process that can be used to eliminate all microbial cells. |
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Which microorganism is otherwise known as STEC? |
E. coli O157:H7 |
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Infant botulism might be obtained by the consumption of |
honey |
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Which of the following organisms is associated with the direct contact of cat feces? |
Toxoplasma gondii |
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Milk is fermented by bacteria to produce |
all of the above |
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Effective packaging for food products can be made with |
An understanding of man-made solid materia |
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Who made the earliest peanut butter? |
aztecs |
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What does IFT stand for? |
Institute of Food Technologists |
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In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013? |
usa |
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Which of the following constitutes a basis for categorizing foods? |
all of the above |
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Which of the following is NOT a method used for proximate analysis of food composition? |
Tasting for sweetness as an indication of carbohydrate content |
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What is correct subgroup for white rice in the Grains Food Group? |
refined |
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In what solvent are lipids soluble? |
chloroform |
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Which of the following organizations has a national nutrient database mentioned in the lecture? |
usda |
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Which of the following is not a correct match? |
Vitamin B1- Riboflavin |
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Mediterranean Diet is known to be |
high in monounsaturated fat. |
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Foods are ___________ composed of elements from the periodic table. |
chemicals |
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The level of pH above which a food is considered to be a low acid food is: |
4.6 |
|
Pectin |
helps form jams and jellies |
|
starch |
all of the above |
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Which of the following is considered a natural food colorant? |
carminic acid |
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Which of the following are ways consumers judge food quality using their senses? |
all of the above |
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Which attribute of foods do we quantify when we use the L a b scale? |
color |
|
Which of the following rheological methods measures the time for a liquid to flow down an inclined plane? |
Bostwick consistometer |
|
What is the name for the study of flow and deformation characteristics of (food) materials? |
Rheology |
|
Which of the following statements about Center for Disease Control and Prevention (CDC) is correct? |
all of the above |
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What kind of a claim is "Helps support your immune system"? |
Structure/Function Claim |
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hich of the following agencies has the authority to inspect fishing vessels? |
NMFS or NOAA Fisheries |
|
In reference to food additives, the acronym GRAS stands for: |
generally recognized as safe |
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What is the name of the panel shown on this food label? |
information pannel |
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Addition of folic acid to foods is an example of |
nutriton fortification |
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Which of the following is NOT an example of separation in food processing? |
gelation |
|
Z-value is |
the change in temperature needed to shorten the D-value by a factor of 10 |
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Everything else (the food product, the target microorganism, the medium, etc.) being constant, which temperature will allow the shortest time for microbial destruction? |
164 |
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When using heat treatment to produce a safe food product, one should |
assume that a highly resistant spore former is present |
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Why is saturated steam a common heating medium? |
all of the above |
|
Which of the following canned foods is an example of food that heats with both conduction and convection? |
Pineapple rings in light syrup |
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Where is the cold point in a can heated with convection ? |
About 3/4 of the way down along the longitudinal axis |
|
As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat removal is |
difficult to freeze |
|
As it relates to food preservation, the acronym "MAP" stands for |
Modified Atmosphere Packaging |
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Which of the following are considered cryogenic freezing methods? |
liquid nitrogen |
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What causes freezer burn? |
Loss of water over time due to fluctuations in temperature |
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How are blueberries typically frozen? |
Fluidized bed freezing |
|
Air drying is a method used to |
dehydrate foods |
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Which of the following will be observed in a food product that is being dehydrated? |
D) Both A and B are correct |
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Which of the following is an advantage found in the drum drying of foods? |
It’s most often a continuous process |
|
What causes rigor mortis in poultry? |
anaerobic glycolysis |
|
What is best quality grade given to eggs? |
Grade AA |
|
Food companies can legally add water to meat and fish using |
phosphates |
|
Muscle composition of red meat contains |
all essential amino acids |
|
Which of the following is a beginning stage of rigor morti |
muscle tissue becomes very tough |
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The process that skims boiled animal fat in water is known as |
rendering |
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Which of these make a better meat marinade for dry heat cooking? |
soy sauce |
|
Fats and oils are otherwise known as |
triacylglycerols |
|
Butter contains approximately |
80% fat |
|
Hexadecanoic fatty acid is also known as |
palmitic acid |
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Cod liver oil comes from what animal? |
a fish |
|
Why does the processor want to remove chlorophyll from vegetable oil? |
Chlorophyll would contribute to oxidation of the oil |
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In solvent extraction of oil from oilseeds, what is one way of increasing yield? |
nding or flaking the seeds |
|
Fats are |
crystalline in nature |
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Lard which is typically sold in the form sticks in the grocery store is extracted with which of the following methods? |
rendering |
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Which of the following lipids comes from a plant source? |
palm & palm kernel oil |
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Soft drinks are made up mostly of |
water |
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In beer production, roasted barley is also known as |
barely malt |
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What is malt? |
Germinated barley (or other grain) in which starch breaking enzymes are activated. |
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Which of the following are types of water available in the United States as beverages? |
all of above |
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Roasted coffee is often vacuum packaged because |
the flavor is very sensitive |
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Which of the following statements about the Swiss Water Process is FALSE? |
carbon filter traps flavor molecules so that flavor of coffee beans is preserved |
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Which is NOT true about tea? |
Yeast is added to start fermentation in oolong or black tea processing. |
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Which of the following is not a food product that is sold in packages that are very similar to juice boxes? |
beer |
|
Which of the following minerals is not a primary concern for brewers? |
Phosphorus |
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