FOS3042 Cumulative Final

Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:

Biology

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 gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?

Food services

Which of the following constitutes a basis for categorizing foods?

All of the above

What does a bomb calorimeter determine in a food sample?

Its caloric content

Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the USDA’s nutrient database.

Cereal, ready to eat, all bran complete wheat flakes

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

Cellulose is

a polysaccharide.

Which of the following is not a correct match?

Vitamin B1- Riboflavin

Which of the following statements are correct?

The substrate for lactase is lactose. -All of these are correct.

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

Vitamin D

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

4.6

Which of the following are considered organic acids in foods?

All of the above

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

What is the most common acid added to food?

citric acid

Which fatty acid is also called 18:3?

linolenic acid

Pectin

helps for jams and jellies

Three fatty acids attached to a glycerol backbone is called

triacylglycerol

Saturated fatty acids

do not contain double bonds in the carbon chain

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

All of the above

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

pheophytin

Which of the following instruments measure color?

colorimeter

Which is not a type of taste testing?

square test

The ingredient list on a food label must include the common name and function of any approved preservative used in the food. What is the function of powdered cellulose as indicated on the ingredient list of the pizza maker we used as an example in the lecture?

to prevent caking

Which of the following is not a function of Agricultural Marketing Service of USDA?

Establishes standards for food additives used in meat and poultry

Which of the following is not a major element of FSMA?

Voluntary product recall

Nutritional Labeling and Education Act of 1990

All of these statements are correct.

Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?

All of the above.

Which of the following is not governed by the FDA?

liquid egg products

Which of the following is not required to be on the new Nutrition Facts Label?

vitamin c

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

principal display panel

Which of the following is TRUE regarding drying curves?

bound water is harder to remove compared to free water

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

case hardening

Air drying is a method used to

dehydrate foods

Which of the following is a disadvantage of sun drying?

Usually can’t get moisture content below 15%

A typical poultry processing plant will slaughter approximately

1 million birds a week

The aircell size in eggs

gets bigger as the egg gets older

When eggs undergo candling

the egg is passed by a light source to check the position of the yolk and size of aircells

In poultry processing, feathers are removed with

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

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

rendering

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?

Filet mignon and T-bone steak

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 is a beginning stage of rigor mortis?

muscle tissue becomes very tough

Cod liver oil comes from what animal?

a fish

Hexadecanoic fatty acid is also known as

palmitic acid

Fats and oils are otherwise known as

triacylglycerols

Which of the following lipids comes from a plant source?

palm & palm kernel oil

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

Reduced mold growth

Which of the following statements about chill injury is incorrect?

Bananas can tolerate lower temperatures than avocados.

Which of the following preservation methods will not inactivate enzymes?

irradiation

Irradiation is approved for use with

spices, seeds, lettuce, potatoes, meat.

Contamination of organisms that cause foodborne illness is uncommon in

commercially processed foods

What organism was the number one cause of bacterial foodborne illness in the United States in 2012

salmonella

Which of the following are potential hazards in foods?

All of the above

Lactic acid is one of the main products of

bacterial fermentation

What is the energy cost per food dollar as of 2013?

5.2

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

4

Which of the following are classifications of carbohydrates?

all of the above

Which of the following rheological methods measures the time for a liquid to flow down an inclined plane?

Bostwick consistometer

Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?

cheddar cheese

In poultry, dark meat contains

more fat compared to white meat

Fats are

crystalline in nature

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

Increase in % disposable income spent on food

What is the average number of items carried in a supermarket today?

More than 30,000

Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?

food services

Which of the following is not true for almond milk?

It is higher in protein than milk, yogurt or cheese

In what solvent are lipids soluble?

chloroform

What is another name for Vitamin B2?

Riboflavin

Which of the following are plant proteins not an excellent source for?

vitamin b12

Which of the following are factors effecting bioavailability?

all of the above

On the food ingredient label

the most predominant ingredient is listed first.

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

relative humidity

Which of the following are considered functional groups in foods?

all of the above

Which of the following is similar to cellulose because it is insoluble dietary fiber?

all of the above

Hydrogenating vegetable oils

forms trans- fatty acids

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

BHA

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

rheology

Which of the following colors are associated with carotenoid pigments?

all of the above

Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States

it is rarely diagnosed because symptoms disappear within 24 hours and are not reported

Which of the following is a parasitic hazard in raw pork?

Trichinella

Which microorganism is otherwise known as STEC?

E. coli

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?

pork

Infant botulism might be obtained by the consumption of

honey

What organism was the number one cause of bacterial foodborne illness in the United States in 2012?

salmonella

Which of the following is not a result of light exposure of food?

redued tenderness and juiciness of meat

Why would one sometimes see rice salt shakers?

Rice helps salt flow freely by binding excessive moisture.

Which of the following is a source of microbial contamination of foods?

all of these

Which of the following does not act like a photosensitizer?

casein

Which of the following symptoms may indicate chill injury?

all of these

Which of the following statements is not correct?

FDA sets a zero tolerance for insects and insect parts.

Heat applied to make scrambled eggs

denatures proteins

Which of the following can be used to control microbial growth in foods?

all of these

Ionizing radiation approved for use on foods are

gamma and xrays

refrigeration

inhibits microbial growth

How do microwave ovens heat food?

by heating water molecules through intermolecular friction.

Which of the following preservation methods will not inactivate enzymes?

irradiation

Plasmolysis is…

all of these

Which of the following help rice grains absorb fairly large levels of moisture in a salt shaker?

The starchy matrix inside the grains which allow swelling.

Which of the following is required by the Good Manufacturing Practices?

all of the above

Fermentation and pickling of vegetables are examples of

controlled spoilage

Which is a good way to keep guacamole from turning brown?

keeping in a well sealed container

Muscle composition of red meat contains

all essential amino acids

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

all of the above

The cooking of red meat before rigor mortis sets in results in

extra tender meat

The more marbling in red meat is equivalent to

increased tenderness of the cut

Butter contains approximately

80%

Lipids designated as oils are most likely _______, at room temperature.

liquid

Which is FALSE regarding coffee production?

Coffee grows best at sea level.

What is malt?

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

In beer production, roasted barley is also known as

barley malt

What are adjuncts in beer making?

Cereals like corn and rice added used to cut down cost and add flavor

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

All of the above

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.

Wine is made by adding yeast to fruit juice in

an anerobic environment

Carbonated beverages are infused with

carbon dioxide gas

Which is a juice box made of?

paper, aluminum foil and plastic

What is an acceptable way of standardizing 100% Orange Juice?

Adding essence obtained from orange peels back into orange juice

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

magnesium

The Color Additives Amendment

required the manufacturers to establish the safety of color additives in foods, drugs, cosmetics and certain medical devices.

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

information panel

Regulations written by FDA are published in _____________, under Title ______.

Code of Federal Regulations, 21

Which of the following agencies has the authority to inspect fishing vessels?

NMFS or NOAA Fisheries

Which of the following is NOT used to transport liquid food during food processing?

homogenizer

Which of the following is NOT an example of separation in food processing?

gelation

Homogenization is an example of

separation

In thermal processing, it is a good practice to have an F-value of

not 2

The process applied to fruits and vegetables to inactivate natural food enzymes is known as

blanching

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature?

UHT paturization

What microorganism is considered the most heat resisitant pathogen found in food?

salmonella

Which of the following is desirable in frozen foods?

fast freezing

refrigeration is considered

a mild form of food preservation

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

1920s

How are blueberries typically frozen?

fluidized bed freezing

Among the ones listed below, which type of freezer provide the fastest heat transfer?

Still air room freezer

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

level of oxidation

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

broken bones

Which government agency oversees the harvesting of poultry?

US Dept. of Agriculture