FOS questions

Which of the following does not act like a photosensitizer?
Casein
Riboflavin
Chlorophyll
Vitamin B2

casein

Which of the following statements about chill injury is incorrect?
Discoloration, pitting and surface decay are common symptoms.
Internal browning in apples may indicate they have been stored under 36-38 degrees F.
Fruit of temperate origin (apple, pomegranate) are more tolerant to chill injury than tropical fruit.
Bananas can tolerate lower temperatures than avocados.

Bananas can tolerate lower temperatures than avocados.

Which of the following is not added to foods with the purpose of controlling microbial growth?
Nitrites
Glycerin
Phosphates
Sorbic acid

glycerin

Plasmolysis is…
the mechanism of action for salt or sugar used as food preservative.
caused by high osmotic pressure outside the cell.
the shrinkage of microbial cells due to water loss.
All of these.

all of these

From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to 30 years after infection?
beef
chicken
pork
turkey

pork

In many cases, fermentation causes the pH of foods to
increase
decrease
stabilize
nutralize
equilibrate

decrease

Which is a good way to keep guacamole from turning brown?
Keeping in a well-sealed container
Using avocados dipped in sugar
Adding salt
All of these

Keeping in a well-sealed container

What are some of the new technologies to preserve foods without altering their flavor and texture?

1. Canning

2. High pressure processing

3. Batch sterilization

4. Oscillating electric fields

1 and 2
2 and 3
3 and 4
2 and 4

?? not 1 and 2

Question 1
0.5 / 0.5 pts

The FINAL EXAM is MANDATORY in FOS3042.
Correct!
true
false

Question 2
0.5 / 0.5 pts

Quizzes and exams open on Saturday at midnight and close the following Friday at 11:59PM. Quiz 1, Quiz 11 and the Final Exam are exceptions to this rule.
Correct!
true
false

Question 3
0.5 / 0.5 pts
How many attempts are given for each exam and/or quiz?
Correct!
1
Unlimited
2

Question 4
0.5 / 0.5 pts
How many points is each quiz worth?
5
Correct!
8
10
15

Question 5
0.5 / 0.5 pts
The schedule for Quizzes and Exams is found in the
Correct!
syllabus
the "chat room" function in Canvas / e-Learning
UF course catalog
All of the above

Question 6
0.5 / 0.5 pts
It’s a good idea to check Canvas / e-Learning as often as everyday because it acts as a portal for
course announcements
a way to view lectures and access presentations
stay aware of quiz and exam deadlines
Correct!
All of the above

Question 7
0.5 / 0.5 pts
How many minutes are given for each exam?
15 minutes
Correct!
30 minutes
45 minutes
there is no time limit

Question 8
0.5 / 0.5 pts

When is the assignment due?
End of the semester
Nov 1st
Correct!
Sep 7th
There is no assignment in this course.

Question 9
0.5 / 0.5 pts
How many points are each exam worth?
Correct!
25
30
40
50

Question 10
0.5 / 0.5 pts
Quizzes, Exams, and the Final Exam are timed.
Correct!
true
false

Question 11
0.5 / 0.5 pts
How does one tell which modules correspond to which quizzes?
Just start the quiz and see.
Correct!
Refer to the syllabus. There is a table with this information.
Module 1 is covered in Quiz 1, Module 2 is covered in Quiz 2…Module 16 is covered in Quiz 16…wait there are only 11 quizzes.
There will be an announcement to clarify this before each and every test opens.

Question 12
0.5 / 0.5 pts
How many exams (not including the final exam) are there in FOS3042?
2
3
Correct!
4
5

Question 13
0.5 / 0.5 pts
Required reading materials are…
listed (if any) under each Module on Modules tab
chapters from the book titled "Food Bites: The Science of the Foods We Eat".
available through UF Libraries.
Correct!
All of the above are correct.

Question 14
0.5 / 0.5 pts
Your lowest exam score (not including the final exam) will automatically be dropped.
Correct!
true
false

Question 15
0.5 / 0.5 pts
How many minutes are given for each quiz? (Hint: Quiz 1 is an exception to this rule)
5 minutes
Correct!
10 minutes
15 minutes
20 minutes

Question 16
0.5 / 0.5 pts
Your lowest quiz in FOS3042 will be automatically dropped.
Correct!
true
false

1) true 2) true 3) 1 4) 8 5) syllabus 6) all of the above 7) 30 minutes 8) sep 7th 9) 25 10) true 11) refer to syllabus 12) 4 13) all of the above 14) true 15) 10 minutes 16) true

Question 1
0 / 1 pts
What is the very first method of food processing discovery?
Cooking
Pasteurization
Fermentation
Canning

Question 2
1 / 1 pts
What is the average number of items carried in a supermarket today?
Less than 1,000
1,000-10,000
10,001-30,000
More than 30,000

Question 3
1 / 1 pts
How does Food Technology differ from Food Science?
It does not. The two are the same.
Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods.
Food Technology is a misnomer for Food Science.
Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

Question 4
1 / 1 pts
What does IFT stand for?
International Food Task
Institute of Food Technologists
Impactful Food Teaching
Incredible Foodie Talk

Question 5
1 / 1 pts
Which of the following is NOT a method used for proximate analysis of food composition?
Drying to measure moisture content
Kjeldahl digestion for protein content
Tasting for sweetness as an indication of carbohydrate content
Organic solvent extraction for fat content

Question 6
1 / 1 pts
Beef, pork and poultry are part of what category in the food manufacturing industry?
Animal Food Manufacturing
Other Food Manufacturing
Dairy Product Manufacturing
Animal Slaughtering and Processing

Question 7
1 / 1 pts
What does a bomb calorimeter determine in a food sample?
Its temperature
Its caloric content
Its minerals content
Its brittleness

Question 8
1 / 1 pts
What nutrient is not added back to a refined grain that has been enriched?
Iron
Fiber
Thiamine
Folic Acid

1) not canning?? 2) more than 30K 3) food tech is application of food science… 4) institute of food technologists 5) tasting for sweetness… 6) animal slaughtering and processing 7) caloric content 8) fiber

Question 1
1 / 1 pts
Triglycerides are also known as
TAG or triacylglycerol
triglycerol
fatty acid methyl esters
acylglycerol

Question 2
1 / 1 pts
Which of the following is not a correct match?
Vitamin B1- Riboflavin
Vitamin B3- Niacin
Vitamin B9- Folic acid
Vitamin B12- Cobalamin

Question 3
1 / 1 pts
What vitamin is formed in the body when skin is exposed to sunlight?
Vitamin A
Vitamin D
Vitamin E
Vitamin K

Question 4
1 / 1 pts
Mediterranean Diet is known to be
low in monounsaturated fat.
low in dietary fiber.
high in saturated fat.
high in monounsaturated fat.

Question 5
1 / 1 pts
Which of the following are considered functional groups in foods?
Ketone group
Methyl group
Ester group
All of the above

Question 6
1 / 1 pts
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, honey, apples, bread, flour, vegetable oil
Apples, apple juice, bread, honey, vegetable oil, flour
Apple juice, apples, bread, honey, flour, vegetable oil
Apples, apple juice, bread, honey, flour, vegetable oil

Question 7
1 / 1 pts
The level of pH above which a food is considered to be a low acid food is:
2.6
4.6
6.6
7.0

Question 8
1 / 1 pts
Titratable acidity
is equivalent to pH
measures total acidity
measures only associated ions
measures only dissociated ions

1) TAG 2) riboflavin – B1 3) vitamin D 4) high in monounsaturated fat 5) all of the above 6) apple juice, apples, bread, honey, flour, vegetable oil 7) 4.6 8) measures total acidity

Question 1
1 / 1 pts
Three fatty acids attached to a glycerol backbone is called
stearic acid
triacylglycerol
cholesterol
eicosapentaenoic acid

Question 2
1 / 1 pts
Which of the following are classifications of carbohydrates?
monosaccharides
disaccharides
oligosaccharides
All of the above

Question 3
1 / 1 pts
Which of the following sugars is typically called "table sugar"?
glucose
fructose
sucrose
lactose

Question 4
1 / 1 pts
Which of the following is similar to cellulose because it is insoluble dietary fiber?
inulin
hemicellulose
oligosaccharides
All of the above

Question 5
1 / 1 pts
Which of the following are ways consumers judge food quality using their senses?
appearance
taste
texture
All of the above

Question 6
1 / 1 pts
Which attribute of foods do we quantify when we use the L a b scale?
Color
Viscosity
Mouthfeel
Shape

Question 7
1 / 1 pts
Substances that quench oxidative reactions are
antioxigenins
antibiotics
antioxidants
antihistamines

Question 8
1 / 1 pts
Which of the following are aspects of food quality?
food safety
nutritional content
appearance
All of the above

1) TAG 2) all of above 3) sucrose 4) hemicellulose 5) all of above 6) color 7) antioxidants 8) all of above

Question 1
1 / 1 pts
Addition of folic acid to foods is an example of
Adding variety to foods
Nutrient fortification
Improving flavor through food processing
Extending shelf life

Question 2
1 / 1 pts
Heat transfer occurs during
Pasteurization of milk
Freezing of broccoli
Baking of bread
All of the above

Question 3
1 / 1 pts
Decimal reduction time of a given organism
depends on the composition of the medium
is how long it takes to destroy 90% of the population
depends on the temperature, i.e. it will be shorter at higher temperatures
All of the above

Question 4
1 / 1 pts
What is the main reason commercial sterility is preferred over sterility in thermal processing of foods?
To preserve a few bacterial spores in the food product
To preserve the nutritional and sensory properties of the food product
Because sterility is impossible to achieve
Because sterility can only be achieved in home canning

Question 5
1 / 1 pts
Which of the following is typically processed in a high temperature short time pasteurizer?
Diced tomatoes
Pickles
Asparagus spears
Milk

Question 6
1 / 1 pts
Which of the following are considered cryogenic freezing methods?
liquid nitrogen
liquid water
gaseous nitrogen
gaseous carbon dioxide

Question 7
1 / 1 pts
Which of the following conditions might occur when foods are frozen?
crystal nucleation
differential combination
obfuscation
dilution of water

Question 8
1 / 1 pts
Which of the following statements is TRUE about frozen foods?
Food freezes at 0C (32F).
Food freezes from the outside in.
Once frozen, food can be transported and stored under refrigeration without thawing.
Frozen foods are available to consumers throughout the world.

1)nutrient fortification 2)all of above 3)all of above 4)to preserve nutritional and sensory properties… 5)milk 6)liquid nitrogen 7)crystal nucleation 8)food freezes from outside in

Question 1
1 / 1 pts
Which of the following are quality changes that occur during concentration?
Flavor changes
Off-color formation
Crystallization of sugars
All of the Above

Question 2
1 / 1 pts
Which of the following is a reason to dehydrate food?
food preservation
to dilute the mineral content of the food
to increase the weight of the food
All of the above

Question 3
1 / 1 pts
Which of the following is a factor associated with the drying rate of food?
pH
air velocity
color
level of oxidation

Question 4
1 / 1 pts
How do egg whites remain liquid during the pasteurization of liquid egg products?
Egg whites are separated out before pasteurization
Lower temperatures are employed to prevent the coagulation of albumen
Instead of heat, the processor uses hydrogen peroxide to pasteurize the eggs
Egg whites are frozen prior to pasteurization

IncorrectQuestion 5
0 / 1 pts
What kind of chicken meat is typically marketed in retail?
Broiler
Roaster
Layer
Breeder

Question 6
1 / 1 pts
Which of the following is considered a quality downgrade in raw poultry?
inadequate size of legs compared to thighs
yellow color of skin
broken bones
major differences in wing size between the previous day of production

Question 7
1 / 1 pts
How long does it typically take to sundry grapes to make California Raisins?
A few hours
24 hours
2 weeks
2 months

Question 8
1 / 1 pts

Where do brown raisins get their color?

A. Maillard reactions form brown pigments

B. Caramel is added as a colorant

C. Polyphenol oxidase naturally found in grapes causes enzymatic browning
A and B are correct
A and C are correct
A, B, and C are correct

1)all of above 2)food preservation 3)air velocity 4)lower temps employed to prevent coagulation of albumen 5)not roaster?? broiler?? 6)broken bones 7)2 wks 8)A and C are correct

Question 1
1 / 1 pts
Which of these make a better meat marinade for dry heat cooking?
Soy sauce
Wine
Vinegar
Lemon juice

Question 2
1 / 1 pts
The process that skims boiled animal fat in water is known as
peeling
rendering
steeping
blanching

Question 3
1 / 1 pts
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to the meat
water activity is increased to 1
muscle tissue becomes very tough
all stages of rigor mortis do not effect the quality of the meat

Question 4
1 / 1 pts
Butter contains approximately
100% fat
80% fat
90% fat
70%

Question 5
1 / 1 pts
In solvent extraction of oil from oilseeds, what is one way of increasing yield?
Wetting the seeds with water
Grinding or flaking the seeds
Forming the seeds into blocks
All of the above

Question 6
1 / 1 pts
What do whey protein and plum puree have in common?
They are the same color
They have similar flavor
They caramelize at the same rate
They are used as fat substitutes

Question 7
1 / 1 pts

Which of the following makes thinner cookies: Butter (80% fat) or shortening (100% fat)?

Butter
Shortening
Both will make cookies that spread about the same

Question 8
1 / 1 pts
You found this chocolate bar stashed away in the corner of a drawer several months ago. There is a white haze on the surface. What is it?
Mold.
Yeast.
Cocoa butter crystals rearranged over time
Cocoa pigment migrated to the surface

1)soy sauce 2)rendering 3)muscle tissue becomes very tough 4)80% fat 5)grinding or flaking seeds 6)they are used as fat substitutes 7)butter 8)cocoa butter crystals rearranged over time

Question 1
1 / 1 pts
Which of the following are types of water available in the United States as beverages?
Mineral water
Sparking water
Purified water
All of the above

Question 2
1 / 1 pts

Which of the following statements about the Swiss Water Process is FALSE?
Extracts caffeine from green coffee beans
Takes several hours
Caffeine is removed from the beans by osmosis
Carbon filter traps flavor molecules so that flavor of coffee beans is preserved

Question 3
1 / 1 pts

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

Question 4
1 / 1 pts

Which of the following is NOT due to CO2 in carbonated beverages?
Brown color
Tingling mouthfeel
Carbonic acid
Effervescence

Question 5
1 / 1 pts

What is malt?
The dried fruit of the Humulus lupulus plant.
Liquid fraction in beer processing which is very high in fermentable sugars.
Germinated barley (or other grain) in which starch breaking enzymes are activated.
An ingredient in beer processing added to provide flavor and bitterness to the final product.

Question 6
1 / 1 pts

Which is a juice box made of?
Paper, aluminum foil and plastic
Paper and plastic
Paper
Glass and plastic

Question 7
1 / 1 pts
How do calcium and magnesium affect brewing?
By changing the mouth feel of the beer
By affecting the yeast activity
By affecting the taste of beer
All of the above explain how these minerals affect brewing.

Question 8
1 / 1 pts
What causes variability in the taste of orange juice?
Amount of sunshine, rain during the growing season
Differences in sugar, acid and flavor compounds in oranges
Whether the juice comes from early or late fruit in the growing season
All of the above

1)all of above 2)carbon filter traps flavor molecules so that flavor of beans is preserved 3)mashing 4)brown color 5)germinated barley… 6)paper, foil, and plastic 7)all of above… 8)all of above

Question 1
1 / 1 pts

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

Principal Display Panel.jpg

Information Panel
Principal Display Panel
Principle Data Panel
Front Information Panel

Question 2
1 / 1 pts
Regulations written by FDA are published in _____________, under Title ______.
Code of Food Regulations, 21
Food Safety Survey Report, 9
Code of Federal Regulations, 21
Code of Food Regulations, 9

Question 3
1 / 1 pts
Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?
CDC is an agency within Department of Health and Human Services.
CDC investigates sources of food-borne disease outbreaks.
CDC maintains food-borne disease surveillance systems.
All of the above.

Question 4
1 / 1 pts
Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to
stopping the contamination.
cleaning the contamination.
removing the contamination.
preventing the contamination.

Question 5
1 / 1 pts
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?
Nutrient Content Claim
Wellness Claim
Health Claim
Structure/Function Claim

Question 6
1 / 1 pts
Which of the following agencies has the authority to inspect fishing vessels?
EPA Fisheries
NMFS or NOAA Fisheries
CDC
TTB

Question 7
1 / 1 pts
A standard of identity establishes and maintains the identity and quality of a food product by
specifying mandatory ingredients.
allowing optional ingredients.
specifying processing steps involved in the manufacturing of the food.
All of the above

Question 8
1 / 1 pts
What kind of a claim is "Helps support your immune system"?
Structure/Function Claim
Health Claim
Nutrient Benefit Claim
Nutrient Content Claim

1)principal display panel 2)Code of federal regulations, 21 3)all of above 4)preventing contamination 5)health claim 6)NMFS or NOAA fisheries 7)all of above 8)structure/function claim

Question 1
1 / 1 pts
Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology?
Increase in the variety of foods
Increase in the availability of food outside the growing region and/or season
Increase in % disposable income spent on food*****
Safer food

Question 2
1 / 1 pts
What does IFT stand for?
International Food Task
Institute of Food Technologists*****
Impactful Food Teaching
Incredible Foodie Talk

Question 3
1 / 1 pts
Which of the following is a correct match of a field of study and its benefit to the food scientists?
Toxicology-Rapid identification of pathogens
Materials Science-New food products that are well liked by the consumers
Genomics-Spray dryers
Biotechnology-Enzymes for cheese manufacturing*****

Question 4
1 / 1 pts
Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:
Biology*****
Nutrition
Toxicology
Materials Science

Question 5
1 / 1 pts
Which of the following organizations has a national nutrient database mentioned in the lecture?
USDA*****
IFSAC
IFT
IFAS

Question 6
1 / 1 pts
In what solvent are lipids soluble?
Water
Vinegar
Chloroform*****
Maple syrup

Question 7
1 / 1 pts
Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?
Cheddar cheese*****
Cream cheese
Butter
All of the above

Question 8
1 / 1 pts
Which is one of the macronutrients?
Vitamins
Phytochemicals
Carbohydrates*****
All of the above

Question 9
1 / 1 pts
What is another name for Vitamin B2?
Thiamine
Riboflavin*****
Niacin
Folic Acid

Question 10
1 / 1 pts
Mediterranean Diet is known to be
low in monounsaturated fat.
low in dietary fiber.
high in saturated fat.
high in monounsaturated fat.*****

Question 11
1 / 1 pts
Which of the following is considered a macronutrient?
Lipids*****
Vitamins
Minerals
All of the above

Question 12
1 / 1 pts
How many calories or kcals does a gram of protein have?
2
4*****
7
9

Question 13
1 / 1 pts
Which of the following are considered functional groups in foods?
Ketone group
Methyl group
Ester group
All of the above*****

Question 14
1 / 1 pts
Water Activity (Aw) is defined as
humidity
the ratio of substance vapor pressure / vapor pressure of pure water*****
free water
All of the above

Question 15
1 / 1 pts
The level of pH above which a food is considered to be a low acid food is:
2.6
4.6*****
6.6
7.0

Question 16
1 / 1 pts
The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called
Maillard Browning
Carbonyl-Amine Browning
Non-enzymatic Browning
All of the above*****

Question 17
1 / 1 pts
Saturated fatty acids
contain an equal number of double bonds to carbons
contain an equal number of double bonds to hydrogen
do not contain double bonds in the carbon chain*****
contain 18 carbons

Question 18
1 / 1 pts
Three fatty acids attached to a glycerol backbone is called
stearic acid
triacylglycerol*****
cholesterol
eicosapentaenoic acid

Question 19
1 / 1 pts
Hydrogenating vegetable oils
thins the vegetable oil
forms triglycerides
forms cis- fatty acids
forms trans- fatty acids*****

Question 20
1 / 1 pts
Which of the following sugars is typically called "table sugar"?
glucose
fructose
sucrose*****
lactose

Question 21
1 / 1 pts
Which of the following colors are associated with carotenoid pigments?
red
yellow
orange
All of the above*****

Question 22
1 / 1 pts
Which of the following is an antioxidant used in food products?
Red #40
BHA*****
Ferrous gluconate
DATEM

Question 23
1 / 1 pts
Which of the following are aspects of food quality?
food safety
nutritional content
appearance
All of the above*****

Question 24
1 / 1 pts
Which of the following rheological methods measures the time for a liquid to flow down an inclined plane?
mechanical flowmeter
Ostwald viscometer
Brookfield viscometer
Bostwick consistometer*****

Question 25
1 / 1 pts
Taste receptors on the tongue recognize which of the following?
salty*****
astringent
oily
oaky

1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13) 14) 15) 16) 17) 18) 19) 20) 21) 22) 23) 24) 25)

Question 1
1 / 1 pts
Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau?
Production of alcoholic beverages
Importation of alcoholic beverages
Labeling and advertising of alcoholic products
All of these.*****

Question 2
1 / 1 pts
What kind of a claim is "Helps support your immune system"?
Structure/Function Claim*****
Health Claim
Nutrient Benefit Claim
Nutrient Content Claim

Question 3
1 / 1 pts
Which of the following is not one of the 9 certified colors approved for food use?
Blue No. 1
Yellow No. 5
Colorant derived from beets*****
Red No. 40

Question 4
1 / 1 pts
What is the name of the local agency which regulates coffee shops in Florida?
Florida Food and Drug Administration
Florida Department of Agriculture and Consumer Services*****
Florida Bureau of Beverage Industry
Florida Parks and Recreation

Question 5
1 / 1 pts
Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?
CDC is an agency within Department of Health and Human Services.
CDC investigates sources of food-borne disease outbreaks.
CDC maintains food-borne disease surveillance systems.
All of the above.*****

Question 6
1 / 1 pts
Homogenization is an example of
Size reduction*****
Aggregation
Separation
None of the above

Question 7
1 / 1 pts
Moving food through pipes is an example of
Mass transfer
Agglomeration
Conduction
Fluid flow*****

Question 8
1 / 1 pts
Heat transfer occurs during
Pasteurization of milk
Freezing of broccoli
Baking of bread
All of the above*****

Question 9
1 / 1 pts
Which of the following is not a desirable effect of blanching?
Inactivates enzymes
Enhances color
Traps air*****
Cleans surfaces

Question 10
1 / 1 pts
What is the main reason commercial sterility is preferred over sterility in thermal processing of foods?
To preserve a few bacterial spores in the food product
To preserve the nutritional and sensory properties of the food product*****
Because sterility is impossible to achieve
Because sterility can only be achieved in home canning

Question 11
1 / 1 pts

Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100 degrees C for a few minutes?
Fruits and vegetables do not harbor harmful microorganisms associated with animal based products
These foods likely have not been exposed to microorganims
These foods are highly acidic (pH<4.6) which provides a hurdle to microorganisms*****
All of the above

IncorrectQuestion 12
0 / 1 pts
Where is the cold point in a can heated with convection ?
At the center of the productXXXXX
Along the edges of the can
At the bottom of the can
About 3/4 of the way down along the longitudinal axis

Question 13
1 / 1 pts
What are the conditions for the batch pasteurization of milk?
63 degrees C for 30 seconds
63 degrees C for 30 minutes*****
72 degrees C for 15 minutes
55 degrees C for 10 minutes

Question 14
1 / 1 pts
Which of the following foods needs to be pasteurized at a higher temperature or for a longer time than milk for the same level of microbial destruction?
Grape juice
Water
Ice cream*****
Orange soda

Question 15
1 / 1 pts

Immersion freezing can be
only available during certain times of the year
inexpensive
expensive*****
impossible to do

Question 16
1 / 1 pts
Fruit stored under refrigeration conditions for extended periods of time might undergo
flavor inversion
seed inflation
chill injury*****
spontaneous peel removal

Question 17
1 / 1 pts
Which of the following conditions might occur when foods are frozen?
crystal nucleation*****
differential combination
obfuscation
dilution of water

Question 18
1 / 1 pts
What causes freezer burn?
Underprocessing of food
Use of overripe produce
Rubbing of food against its package
Loss of water over time due to fluctuations in temperature*****

Question 19
1 / 1 pts
Among the ones listed below, which type of freezer provide the fastest heat transfer?
Plate freezer*****
Belt freezer
Still air room freezer
None of these because freezing does not involve heat transfer

Question 20
1 / 1 pts
Which of the following is TRUE regarding drying curves?
foods dries from the inside to the outside
removal of water continues until water content drops to zero
bound water is harder to remove compared to free water*****
foods lose water at a constant rate

Question 21
1 / 1 pts
Which of the following will be observed in a food product that is being dehydrated?
A) Solute concentration in the food increases
B) Boiling point elevation
C) Freezing point elevation
D) Both A and B are correct*****

Question 22
1 / 1 pts
Which of the following are quality changes that occur during concentration?
Flavor changes
Off-color formation
Crystallization of sugars
All of the Above*****

Question 23
1 / 1 pts
The aircell size in eggs
gets smaller as the egg gets older
gets bigger as the egg gets older*****
is inversely proportional to the size of the yolk
isn’t measured in quality grading

Question 24
1 / 1 pts
What kind of chicken meat is typically marketed in retail?
Broiler*****
Roaster
Layer
Breeder

Question 25
1 / 1 pts
In poultry processing, feathers are removed with
forced air
mechanical "fingers" made of rough, molded rubber like material*****
high pressure
direct flame

1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13) 14) 15) 16) 17) 18) 19) 20) 21) 22) 23) 24) 25)

Question 1
1 / 1 pts
Why is it better for tougher cuts of meat to be cooked slowly at low temperatures?
Shrinking of muscle fibers is lessened at lower temperatures.
Connective tissues take time to break down with heat
Both of these explain why low and slow cooking helps*****
None of these.

Question 2
1 / 1 pts
Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?
Chuck roast and rib eye steak
Filet mignon and T-bone steak*****
Shank and brisket
Shank and round steak

Question 3
1 / 1 pts
If an animal is stressed before harvest, which of the following will occur?
fast rigor mortis*****
slow rigor mortis
no rigor mortis occurs
chemical reactions in the muscle tissue will not occur

Question 4
1 / 1 pts
Food companies can legally add water to meat and fish using
ginger extract
phosphates*****
activated charcoal
potassium hydroxide

Question 5
1 / 1 pts
Which of these make a better meat marinade for dry heat cooking?
Soy sauce*****
Wine
Vinegar
Lemon juice

Question 6
1 / 1 pts
The process that skims boiled animal fat in water is known as
peeling
rendering*****
steeping
blanching

Question 7
1 / 1 pts
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to the meat
water activity is increased to 1
muscle tissue becomes very tough*****
all stages of rigor mortis do not effect the quality of the meat

Question 8
1 / 1 pts
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols*****

Question 9
1 / 1 pts
In solvent extraction of oil from oilseeds, what is one way of increasing yield?
Wetting the seeds with water
Grinding or flaking the seeds*****
Forming the seeds into blocks
All of the above

Question 10
1 / 1 pts
Butter contains approximately
100% fat
80% fat*****
90% fat
70%

Question 11
1 / 1 pts
Hexadecanoic fatty acid is also known as
myristic acid
palmitic acid*****
docosahexaenoic acid
eicosapentaenoic acid

Question 12
1 / 1 pts
Which of the following processing step is utilized to prevent formation of crystals in fats and oils that may be stored at lower temperatures?
Hydrogenation
Winterizing*****
Tempering
Rendering

Question 13
1 / 1 pts
What do whey protein and plum puree have in common?
They are the same color
They have similar flavor
They caramelize at the same rate
They are used as fat substitutes*****

Question 14
1 / 1 pts

The process in beer production that produces carbon dioxide and ethanol is known as
sequestration
filtration
alcoholic carbonation
fermentation*****

Question 15
1 / 1 pts

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

Question 16
1 / 1 pts

Which is FALSE regarding coffee production?
Pulping removes the bean from the cherry
Fermented beans are dried in sun or hot air
Coffee grows best at sea level.*****
Beans are roasted after fermentation

Question 17
1 / 1 pts

What is malt?
The dried fruit of the Humulus lupulus plant.
Liquid fraction in beer processing which is very high in fermentable sugars.
Germinated barley (or other grain) in which starch breaking enzymes are activated.*****
An ingredient in beer processing added to provide flavor and bitterness to the final product.

Question 18
1 / 1 pts

What are adjuncts in beer making?
Hops
Mixture of broken down starch and solubilized protein in wort
Cereals like corn and rice added used to cut down cost and add flavor*****
None of these

Question 19
1 / 1 pts
Wine is made by adding yeast to fruit juice in
an anaerobic environment*****
an aerobic environment
the mashing process
the malting process

Question 20
1 / 1 pts

In beer production, roasted barley is also known as
malted shake
barley soup
baked barley
barley malt*****

Question 21
1 / 1 pts

Soft drinks are made up mostly of
sugar
water*****
foam
flavor

Question 22
1 / 1 pts

Which of the following is NOT due to CO2 in carbonated beverages?
Brown color*****
Tingling mouthfeel
Carbonic acid
Effervescence

Question 23
1 / 1 pts
Which of the following is not a food product that is sold in packages that are very similar to juice boxes?
Broth
Wine
Beer*****
Milk

Question 24
1 / 1 pts

What is an acceptable way of standardizing 100% Orange Juice?
Adding sugar to compensate for the lack of sweetness due to a poor growing season
Adding essence obtained from orange peels back into orange juice*****
Blending any citrus juice to obtain the target sugar to acid ratio
Adding essence obtained from orange peels back into any citrus juice

Question 25
1 / 1 pts

What causes temporary hardness in water?
Calcium and magnesium salts which precipitates upon shaking
Copper from the pipes that carry the water
Calcium and magnesium salts which can be removed by boiling*****
Copper which can be removed by boiling

1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13) 14) 15) 16) 17) 18) 19) 20) 21) 22) 23) 24) 25)