Air drying is a method used to |
dehydrate foods |
What is the quality defect associated with a hard layer on the outside of foods when undergoing |
case hardening |
Which of the following is a factor associated with the drying rate of food? |
air velocity |
Which of the following is TRUE regarding drying curves? |
bound water is harder to remove compared to free water |
Which of the following is considered a quality downgrade in raw poultry? |
broken bones |
When eggs undergo candling |
the egg is passed by a light source to check the position of the yolk and size of aircells |
Egg substitutes most often |
remove the fat from the yolk |
In poultry, dark meat contains |
more fat compared to white meat |
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 |
The cooking of red meat before rigor mortis sets in results in |
extra tender meat |
Muscle composition of red meat contains |
all essential amino acids |
Hexadecanoic fatty acid is also known as |
palmitic acid |
Cod liver oil comes from what animal? |
a fish |
Which of the following lipids comes from a plant source? |
palm & palm kernel oil |
Which of the following is associated with the palatability of ice cream? |
fat content |
Homogenization is an example of |
Size reduction |
Moving food through pipes is an example of |
Fluid flow |
Which preservation method allows the safe transportation of milk in a lunchbox |
UHT Pasteurization |
In thermal processing, it is a good practice to have an Fvalue |
3.0 or above |
Which of the following is desirable in frozen foods? |
fast freezing |
During what decade was cold preservation commercialized in the United States? |
1920’s |
Among the ones listed below, which type of freezer provide the fastest heat transfer? |
Plate freezer |
What is the name of the method used to freeze liquid or semiliquid |
scraped surface freezing |
Which processing method is classified as an additive according to the Food Additives Amendment? |
Irradiation |
What is the compliance date for the new Nutrition Facts Label which became effective in July 2016? |
July 2018 |
Which is not a U.S. food law? |
Agricultural Labeling Act |
What kind of a claim is "Helps support your immune system"? |
Structure/Function Claim |
Which of the following is not one of the 9 certified colors approved for food use? |
colorant derived from beets |
Which of the following is not required to be on the new Nutrition Facts Label? |
Vitamin C |
What is the name of a claim made on the label of a food, that characterizes the relationship of any |
Health Claim |
Regulations written by FDA are published in _____________, under Title ______. |
Code of Federal Regulations, 21 |
By definition, the ripe ovary and surrounding seeds is considered a |
fruit |
The Nutrition Labeling and Education Act |
made nutritional labeling mandatory |
How many calories or kcals does a gram of protein have? |
4 |
What is the most common acid added to food? |
citric acid |
Which fatty acid is also called 18:2? |
linoleic acid |
Which of the following are ways consumers judge food quality using their senses? |
all of the above |
The use of thermal and nonthermal processing techniques to minimize the number of pathogenic and spoilage |
food preservation |
The acronym "IQF" stand for |
Individually Quick Frozen |
the aircell size in eggs |
gets bigger as the egg gets older |
Who made the earliest peanut butter? |
Aztecs |
Which of the following statements is incorrect about the job of the International Public Health & Trade |
Inspecting beef carcasses in the Maryland Abattoir |
In which of the following countries the consumers spent the lowest percent of their income on food |
usa |
What does IFT stand for? |
Institute of Food Technologists |
Which fruit contains the most amount of potassium per 100 g? |
Banana |
What does a bomb calorimeter determine in a food sample? |
Its caloric content |
Which of the following is not true for almond milk? |
It is higher in protein than milk, yogurt or cheese |
Which of the following categories from the food manufacturing industry is not represented in MyPlate? |
Sugar and confectionery products |
Mediterranean Diet is known to be |
high in monounsaturated fat. |
How many calories or kcals does a gram of fat have? |
9 |
Which of the following is not a correct match? |
Vitamin B1Riboflavin |
The process where sugars and proteins form characteristic flavor compounds and brown melanoidin |
All of the above |
Which of the following are considered organic acids in foods? |
all |
Water Activity (Aw) is defined as |
the ratio of substance vapor pressure / vapor pressure of pure water |
Which of the following sugars is typically called "table sugar"? |
sucrose |
Which of the following are factors effecting bioavailability? |
All of the above |
Which of the following are classifications of carbohydrates? |
all |
Three fatty acids attached to a glycerol backbone is called |
triacylglycerol |
Which fatty acid is also called 18:3? |
linolenic acid |
Substances that quench oxidative reactions are |
antioxidants |
Which is not a type of taste testing? |
square test |
Which of the following are aspects of food quality? |
all |
The process in beer production that produces carbon dioxide and ethanol is known as |
fermentation |
Which is NOT true about tea? |
Yeast is added to start fermentation in oolong or black tea processing. |
Which is NOT a method used to decaffeinate coffee? |
Chill proofing |
Roasted coffee is often vacuum packaged because |
the flavor is very sensitive |
Soft drinks are made up mostly of |
water |
Which is a juice box made of? |
Paper, aluminum foil and plastic |
What causes temporary hardness in water? |
Calcium and magnesium salts which can be removed by boiling |
Where does the air in a milk shake come from? |
Both from the ice cream and whipping with milk |
All of the following statements about enzymes are correct EXCEPT: |
Pectin methyl esterase causes browning of cut fruit. |
Heat applied to make scrambled eggs |
denature proteins |
Which of the following preservation methods will not inactivate enzymes? |
irradiation |
Which is correct about commercial sterility? |
A commercially sterile product may contain a viable spore that cannot grow due to various properties of the food. |
Which microorganism is otherwise known as STEC? |
E. coli O157:H7 |
Contamination of organisms that cause foodborne illness is uncommon in |
commercially processed foods |
The most common way of reducing foodborne pathogens in food is |
to properly cook the food |
Fermentation and pickling of vegetables are examples of |
controlled spoilage |
High amounts of isoflavones are found in |
soybeans |
Resveratrol is found in |
the skin of red grapes |
Regarding food composition, you can find an accurate percentage of water and nutrients in |
the USDA Nutrient Database for Standard Reference |
Regarding the optimal quality of fish fillets, it is important to |
wait until rigor mortis has concluded before freezing |
Which of the following is a beginning stage of rigor mortis? |
muscle tissue becomes very tough |
Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle |
marbeling |
Lactic acid is one of the main products of |
bacterial fermentation |
Thermophilic bacteria prefer |
higher temperatures |
Which of the following are factors causing deterioration? |
All of the above |
Bacteria, yeast, and molds are |
found everywhere |
Triglycerides are also known as |
TAG or triacylglycerol |
Hydrogenating vegetable oils |
forms transfatty acids |
Saturated fatty acids |
do not contain double bonds in the carbon chain |
Which of the following instruments measure color? |
colorimeter |
What is the name for the study of flow and deformation characteristics of (food) materials? |
Rheology |
The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then |
pasteurization |
In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum |
12D |
Which of the following are considered cryogenic freezing methods? |
liquid nitrogen |
As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat removal |
difficult to freeze |
Refrigeration is considered |
a mild form of food preservation |
Which of the following conditions might occur when foods are frozen? |
crystal nucleation |
A typical poultry processing plant will slaughter approximately |
1 million birds a week |
Which government agency oversees the harvesting of poultry? |
US Dept. of Agriculture |
Lipids in food are commonly known as |
fats and oils |
Which of the following is NOT due to CO2 in carbonated beverages? |
brown color |
Which of the following statements about Black Tea Processing is FALSE? |
Yeasts are added for fermentation of tea leaves |
What is malt? |
Germinated barley (or other grain) in which starch breaking enzymes are activated. |
Which is FALSE regarding coffee production? |
Coffee grows best at sea level. |
From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to |
pork |
Which of the following organisms is associated with the direct contact of cat feces? |
Toxoplasma gondii |
Infant botulism might be obtained by the consumption of |
honey |
Which of the following are considered functional groups in foods? |
all |
Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check |
Apple juice, apples, bread, honey, flour, vegetable oil |
In reference to food additives, the acronym GRAS stands for: |
Generally Recognized As Safe |
Butylated Hydroxytoluene is an example of |
an antioxidant |
What is the name of the seal required on the label of irradiated foods? |
Radura |
Spray drying |
atomizes liquids into small solid particles |
Which of the following are reasons to concentrate foods? |
reduces the weight and volume of the food |
Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________. |
FDA |
Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from |
preventing the contamination. |
The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional |
FDA |
What drives heat transfer? |
Temperature gradient |
Addition of folic acid to foods is an example of |
Nutrient fortification |
Which of the following is NOT an example of separation in food processing? |
gelation |
What microorganism is considered the most heat resisitant pathogen found in food? |
Salmonella |
Enzyme activity in foods that undergo freezing conditions |
slows down |
Immersion freezing can be |
expensive |
Which of the following statements is TRUE about frozen foods? |
Food freezes from the outside in. |
Which of the following is a disadvantage of sun drying? |
Usually can’t get moisture content below 15% |
Which of these make a better meat marinade for dry heat cooking? |
i think lemon juice |
The process that skims boiled animal fat in water is known as |
rendering |
If an animal is stressed before harvest, which of the following will occur? |
fast rigor mortis |
Which of the following answers is associated with the quality of red meat and fish? |
age of the red meat or fish |
Why is it better for tougher cuts of meat to be cooked slowly at low temperatures? |
maybe both of these? |
butter contains approximately |
80% fat |
Fats and oils are otherwise known as |
triacylglycerols |
Food companies can legally add water to meat and fish using |
phosphates |
fats are |
crystalline in nature |
Which of the following statements about the Swiss Water Process is FALSE? |
Caffeine is removed from the beans by osmosis (i think) |
What are adjuncts in beer making? |
Cereals like corn and rice added used to cut down cost and add flavor |
Which of the following ingredients does not lower the pH of a carbonated beverage? |
flavors |
How do calcium and magnesium affect brewing? |
All of the above explain how these minerals affect brewing. |
What is the very first method of food processing discovery? |
cooking |
Understanding the changes in the quality of produce on the way to the grocery store is possible with the |
Materials Science (I THINK) |
Which of the following is a correct match of a field of study and its benefit to the food scientists? |
Biotechnology: Enzymes for cheese manufacturing |
Beef, pork and poultry are part of what category in the food manufacturing industry? |
animal slaughtering and processing i think |
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 nutrient is not added back to a refined grain that has been enriched? |
Fiber |
What is another name for Vitamin B2? |
Riboflavin |
What vitamin is formed in the body when skin is exposed to sunlight? |
vitamin D |
Foods are ___________ composed of elements from the periodic table. |
inorganic i think |
pectin |
helps form jams and jellies |
Which of the following is considered a natural food colorant? |
carminic acid |
Which of the following is an antioxidant used in food products? |
BHA |
Which of the following are potential hazards in foods? |
all |
From which animal source is there an organism that might take 10 years to show symptoms and last for |
pork |
What organism was the number one cause of bacterial foodborne illness in the United States in 2012? |
Salmonella |
Which of the following is a parasitic hazard in raw pork? |
Trichinella |
Which of the following enzymes cause browning of apple slices? |
Polyphenol oxidase |
Why would one sometimes see rice salt shakers? |
Rice helps salt flow freely by binding excessive moisture. |
Which of the following does not act like a photosensitizer? |
casein |
which of the following is not a possible result of microbial activity |
crystallization of water |
Excessive heating of foods during preparation or storage will cause |
all |
plasmolysis |
all |
Each of the following indicates a desirable characteristic of a chemical preservative except: |
Enhances flavor and color of the product |
Which of the following is the major cause of microbial death during drying? |
High temperature-low moisture conditions that last throughout cooling |
Which of the following is not added to foods with the purpose of controlling microbial growth? |
glycerin |
Which of the following is not a correct match? |
Polysorbate in squeezable relish-Antioxidant |
Which of the following accurately explain(s) why someone may want to add a few grains of rice to |
To absorb moisture from ambient air so that those water molecules are not available for a saturated salt solution on salt crystals. |
Why is raw milk "off limits" according to the authors of the book "Food Bites"? |
because of listeria |
Milk is fermented by bacteria to produce |
all |
Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food? |
retail trade |
cellulose is |
a polysaccaride |
Which of the following is similar to cellulose because it is insoluble dietary fiber? |
hemicellulose |
What illustrative educational tool is intended for an easy way for consumers to remember which food groups to eat the most of and which to eat the least of? |
MyPlate |
FOS 3042 Final Exam
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