Food Science

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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.

Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology?

Increase in % disposable income spent on food

Effective packaging for food products can be made with

An understanding of man-made solid materials

Your friend is majoring in Food Science. Which of the following statements is accurate?

Their dream job is in Food Product Development.

Which of the following is NOT a method used for proximate analysis of food composition?

Tasting for sweetness as an indication of carbohydrate content

Which of the following statements about vegetables is not correct?

Avocados are high in sugar

Beef, pork and poultry are part of what category in the food manufacturing industry?

Animal Slaughtering and Processing

Which is one of the macronutrients?

Carbohydrates

Triglycerides are also known as

TAG or triacylglycerol

On the food ingredient label

the most predominant ingredient is listed first.

What vitamin is formed in the body when skin is exposed to sunlight?

Vitamin D

How many calories or kcals does a gram of fat have?

9

Titratable acidity

measures total acidity

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

Which of the following are considered functional groups in foods?

all above

the concept that involves a scale from 0 to 1 and affects microbial growth is known as

water activity

Which fatty acid is also called 18:3?

linolenic acid

Which fatty acid is also called 18:2?

linoleic acid

Saturated fatty acids

do not contain double bonds in the carbon chain

Three fatty acids attached to a glycerol backbone is called

triacylglycerol

Which of the following is an antioxidant used in food products?

BHA

In the presence of acid or heat, chlorophyll is degraded to

Pheophytin

What is the name for the study of flow and deformation characteristics of (food) materials?

Rheology

Which attribute of foods do we quantify when we use the L a b scale?

color

Effective packaging for food products can be made with

Which of the following is not one of the 9 certified colors approved for food use?

Colorant derived from beets

Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise?

Food and Drug Administration

Which of the following grades indicates highest quality in beef?

prime

Which of the following shows the two main bodies governing the food supply in the United States?

notEPA and FDA

The Food Safety and Inspection Service is under which government agency?

NOTCenters for Disease Control

Nutritional Labeling and Education Act of 1990

all

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

ich is not a U.S. food law?

notPure Food and Drug Act

Which of the following unit operations help achieve uniformity in product properties?

mixing

What drives heat transfer?

temperature gradient

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

Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100LaTeX: ^\circ∘
C for a few minutes?

These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims

Which of the following food components does not protect against heat treatment?

food color

Immersion freezing can be

expensive

During what decade was cold preservation commercialized in the United States?

1920

What is the name of the method used to freeze liquid or semi-liquid foods?

scraped surface freezing

Which of the following is TRUE regarding drying curves?

bound water is harder to remove compared to free water

Air drying is a method used to

dehydrate foods

Which of the following is a factor associated with the drying rate of food?

air velocity

What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration?

case hardening

In poultry processing, feathers are removed with

mechanical "fingers" made of rough, molded rubber like material

Which of the following is considered a quality downgrade in raw poultry?

broken bones

What causes rigor mortis in poultry?

anaerobic glycolysis

How long does it take for the newly hatched chickens to reach market weight?

6-8 weeks

Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat?

all of the above

The more marbling in red meat is equivalent to

increased tenderness of the cut

Which of the following is a beginning stage of rigor mortis?

muscle tissue becomes very tough

Which of the following answers is associated with the quality of red meat and fish?

age of the red meat or fish

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

What do whey protein and plum puree have in common?

notThey caramelize at the same rate

What is the name of the processing step that is used to remove phospholipids in the production of fats and oils?

degumming

Fats are

crystalline in nature

Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation?

mashing

Wine is made by adding yeast to fruit juice in

an anerobic environment

Which of the following are types of water available in the United States as beverages?

all of the above

hich is NOT a method used to decaffeinate coffee?

chill proofing

Carbonated beverages are infused with

carbon dioxide gas

Which is a juice box made of?

Paper, aluminum foil and plastic

Which of the following minerals is not a primary concern for brewers?

phosphorus

Where does the air in a milk shake come from?

Both from the ice cream and whipping with milk

Which of the following is not a manifestation of excessive moisture?

Reduced mold growth

Why would one sometimes see rice salt shakers?

Rice helps salt flow freely by binding excessive moisture

Short-chain organic acids are mostly used in foods that have a pH&lt;5.5 because…

only at low pH the acid can penetrate the microbial cell membrane.

Which of the following statements is incorrect about freezing?

Freezing is a lethal process that can be used to eliminate all microbial cells.

Which microorganism is otherwise known as STEC?

E. coli O157:H7

Infant botulism might be obtained by the consumption of

honey

Which of the following organisms is associated with the direct contact of cat feces?

Toxoplasma gondii

Milk is fermented by bacteria to produce

all of the above

Effective packaging for food products can be made with

An understanding of man-made solid materia

Who made the earliest peanut butter?

aztecs

What does IFT stand for?

Institute of Food Technologists

In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013?

usa

Which of the following constitutes a basis for categorizing foods?

all of the above

Which of the following is NOT a method used for proximate analysis of food composition?

Tasting for sweetness as an indication of carbohydrate content

What is correct subgroup for white rice in the Grains Food Group?

refined

In what solvent are lipids soluble?

chloroform

Which of the following organizations has a national nutrient database mentioned in the lecture?

usda

Which of the following is not a correct match?

Vitamin B1- Riboflavin

Mediterranean Diet is known to be

high in monounsaturated fat.

Foods are ___________ composed of elements from the periodic table.
Correct!

chemicals

The level of pH above which a food is considered to be a low acid food is:

4.6

Pectin
Correct!

helps form jams and jellies

starch

all of the above

Which of the following is considered a natural food colorant?

carminic acid

Which of the following are ways consumers judge food quality using their senses?

all of the above

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

What kind of a claim is "Helps support your immune system"?

Structure/Function Claim

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

What is the name of the panel shown on this food label?

information pannel

Addition of folic acid to foods is an example of

nutriton fortification

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

Everything else (the food product, the target microorganism, the medium, etc.) being constant, which temperature will allow the shortest time for microbial destruction?

164

When using heat treatment to produce a safe food product, one should

assume that a highly resistant spore former is present

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

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

Which of the following are considered cryogenic freezing methods?

liquid nitrogen

What causes freezer burn?

Loss of water over time due to fluctuations in temperature

How are blueberries typically frozen?

Fluidized bed freezing

Air drying is a method used to

dehydrate foods

Which of the following will be observed in a food product that is being dehydrated?

D) Both A and B are correct

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

The process that skims boiled animal fat in water is known as

rendering

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

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

In solvent extraction of oil from oilseeds, what is one way of increasing yield?

nding or flaking the seeds

Fats are

crystalline in nature

Lard which is typically sold in the form sticks in the grocery store is extracted with which of the following methods?

rendering

Which of the following lipids comes from a plant source?

palm & palm kernel oil

Soft drinks are made up mostly of

water

In beer production, roasted barley is also known as

barely malt

What is malt?

Germinated barley (or other grain) in which starch breaking enzymes are activated.

Which of the following are types of water available in the United States as beverages?

all of above

Roasted coffee is often vacuum packaged because

the flavor is very sensitive

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

Which is NOT true about tea?

Yeast is added to start fermentation in oolong or black tea processing.

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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