FOS3042 Final copy

Home » Flashcards » FOS3042 Final copy

Flashcards

Your page rank:

Total word count: 4195

Pages: 15

Get Now

Calculate the Price

Deadline

Paper type

Pages

- -

275 words

Check Price

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.
Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:	Biology
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 statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1?	Inspecting beef carcasses in the Maryland Abattoir
What is another name for Vitamin B2?	Riboflavin
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
Which of the following categories from the food manufacturing industry is not represented in MyPlate?	Sugar and confectionery products
Which of the following constitutes a basis for categorizing foods? -Nutrient content -Common raw material or processing method -Food-borne illnesses they may be implicated in -All of the above	All of the above
Which of the following are factors effecting bioavailability? -digestibility -absorbability -binding to indigestible material -All of the above	All of the above
Mediterranean Diet is known to be low in monounsaturated fat. low in dietary fiber. high in saturated fat. high in monounsaturated fat.	high in monounsaturated fat.
Which of the following pairs is a correct match for kind of fat and typical good source of fat? Saturated fats- Meat and dairy Monounsaturated fats- Corn, sunflower, fish Polyunsaturated fats- Avocado, peanuts, olives All of these are correct.	Saturated fats- Meat and dairy
How many calories or kcals does a gram of carbohydrate have? 2 4 7 9	4
What is the most common acid added to food? citric acid malic acid tartaric acid proprionic acid	citric acid
Water Activity (Aw) is defined as humidity the ratio of substance vapor pressure / vapor pressure of pure water free water All of the above	the ratio of substance vapor pressure / vapor pressure of pure water
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	Apple juice, apples, bread, honey, flour, vegetable oil
Which of the following are considered organic acids in foods? Malic acid Lactic acid Fumaric acid All of the above	All of the above
Starch is not very sweet can be modified for differing types of thickness thickens liquids to form gravies, pastes, and gels All of the above	All of the above
Which fatty acid is also called 18:2? oleic acid linoleic acid linolenic acid stearic acid	linoleic acid
Which of the following is similar to cellulose because it is insoluble dietary fiber? inulin hemicellulose oligosaccharides All of the above	hemicellulose
Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above	All of the above
In the presence of acid or heat, chlorophyll is degraded to Metchlorophyll Oxychlorophyll Pheophytin Chlorophytin	Pheophytin
Which of the following are ways consumers judge food quality using their senses? appearance taste texture All of the above	All of the above
Which is not a type of taste testing? Duo-trio test Ranking Hedonic test Square test	Square test
Myoglobin is commonly found in red meat fish tomato fruit blueberries	red meat
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	Biotechnology-Enzymes for cheese manufacturing
What does IFT stand for? International Food Task Institute of Food Technologists Impactful Food Teaching Incredible Foodie Talk	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? Canada Chile China U.S.A	U.S.A
Your friend is majoring in Food Science. Which of the following statements is accurate? Their studies examine the influence of food on consumer health. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling. Their dream job is in Food Product Development. All of the above.	Their dream job is in Food Product Development.
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	Tasting for sweetness as an indication of carbohydrate content
Which of the following statements about vegetables is not correct? Dark green vegetables are high in potassium. Red pepper, kale, cauliflower and broccoli are high in Vitamin C. Green peas and corn are high in starch. Avocados are high in sugar.	Avocados are high in sugar.
Which of the following is not true for almond milk? It is lactose-free. It is made with water, ground almonds and added nutrients like Calcium. It is higher in protein than milk, yogurt or cheese It is vegetarian.	It is higher in protein than milk, yogurt or cheese
Which fruit contains the most amount of potassium per 100 g? Banana Apple Kiwi Blueberry	Banana
On the food ingredient label the most predominant ingredient is listed first. the ingredients are listed in alphabetical order. the least predominant ingredient is listed first. the order of ingredients does not follow any rule.	the most predominant ingredient is listed first.
What is table salt commonly supplemented with? Iron Potassium Magnesium Iodine	Iodine
Which of the following statements are correct? Enzymes catalyze many metabolic reactions without changing themselves. Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose. The substrate for lactase is lactose. All of these are correct.	All of these are correct.
Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above	All of the above
Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above	All of the above
Which of the following sugars is typically called "table sugar"? glucose fructose sucrose lactose	sucrose
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	Bostwick consistometer
What is the name for the study of flow and deformation characteristics of (food) materials? Deformatics Rheology Flowology None of these	Rheology
Which of the following shows the two main bodies governing the food supply in the United States? EPA and FDA FDA and FDACS FDA and USDA FDA and IFT	FDA and USDA
Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________. EPA FDA USDA None of these	USDA
What is the name of the panel shown on this food label? [image of box with the name and picture in the front] Information Panel Principal Display Panel Principle Data Panel Front Information Panel	Principal Display Panel
Which of the following grades indicates highest quality in beef? Commercial Grade Prime Choice Select	Prime
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 promote color retention To prevent caking To substitute gluten To inhibit mold growth	To prevent caking
The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code? FDACS USDA FDA TTB	FDA
Which agency sets tolerances on pesticide residues in foods? EPA FDA USDA None of the above	EPA
Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False?	True
Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above	All of the above
Moving food through pipes is an example of Mass transfer Agglomeration Conduction Fluid flow	Fluid flow
In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum Z-value High Temperature, Short Time Pasteurization Correct! 12-D Ultra High Temperature Pasteurization	12-D
Which preservation method allows the safe transportation of milk in a lunch-box at room temperature? Correct! UHT Pasteurization HTST Pasteurization Irradiation High Pressure Processing	UHT Pasteurization
During what decade was cold preservation commercialized in the United States? 1900’s 1910’s Correct! 1920’s 1930’s	1920’s
Enzyme activity in foods that undergo freezing conditions is accelerated Correct! slows down remains the same converts the enzymes to water	slows down
What is the name of the method used to freeze liquid or semi-liquid foods? Fluidized bed freezing Air blast freezing Correct! Scraped surface freezing Immersion freezing	Scraped surface freezing
How are blueberries typically frozen? Immersion freezing Correct! Fluidized bed freezing Scraped surface freezing Any of these methods will do.	Fluidized bed freezing
Which of the following is a disadvantage of sun drying? Very expensive Correct! Usually can’t get moisture content below 15% Sun drying will not dry meat Sun drying is not natural	Usually can’t get moisture content below 15%
Which of the following is TRUE regarding drying curves? foods dries from the inside to the outside free water is harder to remove compared to bound water Correct! bound water is harder to remove compared to free water foods lose water at a constant rate	bound water is harder to remove compared to free water
Spray drying converts solid foods to semi-solid foods Correct! atomizes liquids into small solid particles increases moisture content is similar to fluidized bed drying	atomizes liquids into small solid particles
Air drying is a method used to Correct! dehydrate foods refrigerate foods freeze foods keep food from undergoing syneresis	dehydrate foods
Which of the following is considered a quality downgrade in raw poultry? inadequate size of legs compared to thighs yellow color of skin Correct! broken bones major differences in wing size between the previous day of production	broken bones
What is best quality grade given to eggs? Correct! Grade AA Grade A Grade B Choice	Grade AA
In poultry, dark meat contains Correct! more fat compared to white meat less flavor compared to white meat less juiciness compared to white meat better texture compared to white meat	more fat compared to white meat
A typical poultry processing plant will slaughter approximately 1000 birds a week Correct! 1 million birds a week 10,000 birds a week 100,000 birds a week	1 million birds a week
The Food Safety and Inspection Service is under which government agency? Centers for Disease Control Food and Drug Administration United States Department of Agriculture Environmental Protection Agency	United States Department of Agriculture
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	Colorant derived from beets
Which processing method is classified as an additive according to the Food Additives Amendment? Pasteurization Dehydration Radiation Irradiation	Irradiation
What drives heat transfer? Pressure gradient Concentration gradient Temperature gradient None of the above	Temperature gradient
Homogenization is an example of Size reduction Aggregation Separation None of the above	Size reduction
Which of the following is NOT used to transport liquid food during food processing? Centrifugal pump Gravity Positive displacement pump Homogenizer	Homogenizer
What microorganism is considered the most heat resisitant pathogen found in food? Salmonella E. coli Bacillus cereus Clostridium botulinum	Clostridium botulinum
In thermal processing, it is a good practice to have an F-value of 2.0 3.0 or above 1.5 1.0 or below	3.0 or above
Which of the following are considered cryogenic freezing methods? liquid nitrogen liquid water gaseous nitrogen gaseous carbon dioxide	liquid nitrogen
Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion seed inflation chill injury spontaneous peel removal	chill injury
The acronym "IQF" stand for Incomplete Quality Factor Individually Quick Frozen Individual Quality Freezing Incomplete Quantitative Freezing	Individually Quick Frozen
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.	Food freezes from the outside in.
Which of the following is a factor associated with the drying rate of food? pH air velocity color level of oxidation	air velocity
Which of the following are reasons to concentrate foods? reduces the weight and volume of the food increases weight and volume of the food provides no increase in the concentration of solutes rapidly cools the food to below 0 degrees C	reduces the weight and volume of the food
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 Correct! Both of these explain why low and slow cooking helps None of these.	Both of these explain why low and slow cooking helps
How does marbling make meat more tender? By decreasing the shrinking of muscle fibers By providing lubrication By breaking down proteins Correct! Both by decreasing the shrinking of muscle fibers and by providing lubrication	Both by decreasing the shrinking of muscle fibers and by providing lubrication
The cooking of red meat before rigor mortis sets in results in Correct! extra tender meat the most common method of production the catalysis of rigor mortis no quality effects, whatsoever	extra tender meat
Muscle composition of red meat contains only sulfur containing amino acids Correct! all essential amino acids no amino acids only branched chain amino acids	all essential amino acids
Hexadecanoic fatty acid is also known as myristic acid Correct! palmitic acid docosahexaenoic acid eicosapentaenoic acid	palmitic acid
Which of the following lipids comes from a plant source? Correct! palm & palm kernel oil tallow lard marbeled fat	palm & palm kernel oil
Which of the following is associated with the palatability of ice cream? protein content Correct! fat content sugar content sweetener content	fat content
Food companies can legally add water to meat and fish using ginger extract Correct! phosphates activated charcoal potassium hydroxide	phosphates
Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation? pitching sparging Correct! mashing malting	mashing
Which of the following statements about Black Tea Processing is FALSE? Withering softens the leaves, dries them slightly Color and flavor develop during fermentation Rolling releases the enzymes that ferment the tea Correct! Yeasts are added for fermentation of tea leaves	Yeasts are added for fermentation of tea leaves
Which is FALSE regarding coffee production? Pulping removes the bean from the cherry Fermented beans are dried in sun or hot air Correct! Coffee grows best at sea level. Beans are roasted after fermentation	Coffee grows best at sea level.
Soft drinks are made up mostly of sugar flavor foam Correct! water	water
In beer production, roasted barley is also known as Correct! barley malt barley soup malted milkshake baked barley	barley malt
Which is a juice box made of? Paper Paper and plastic Correct! Paper, aluminum foil and plastic Glass and plastic	Paper, aluminum foil and plastic
Which of the following minerals is not a primary concern for brewers? Correct Answer Phosphorus Zinc Magnesium Copper	Phosphorus
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 Correct! All of the above	All of the above
Regarding the optimal quality of fish fillets, it is important to wait until rigor mortis has concluded before freezing freeze at the beginning stages of rigor mortis remove the fish muscle before rigor mortis sets in and store at room temperature filet and freeze during rigor mortis	wait until rigor mortis has concluded before freezing
Which of the following answers is associated with the quality of red meat and fish? age of the red meat or fish preservative content natural preservative content analysis of glossy visual factors	age of the red meat or fish
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	fast rigor mortis
Lipids designated as oils are most likely _______, at room temperature. water plasma solid liquid	liquid
Butter contains approximately 100% fat 80% fat 90% fat 70%	80% fat
Fats are equivalent to moisture content in foods crystalline in nature non-crystalline at any temperature the least efficient source of energy for human energy storage	crystalline in nature
Cod liver oil comes from what animal? a pig a cow a fish a chicken	a fish
Fats and oils are otherwise known as brominated vegetable oil glycerol ester of wood rosin triamines triacylglycerols	triacylglycerols
What are adjuncts in beer making? Cereals like corn and rice added used to cut down cost and add flavor Mixture of broken down starch and solubilized protein in wort Hops None of these	Cereals like corn and rice added used to cut down cost and add flavor
Wine is made by adding yeast to fruit juice in an anerobic environment an aerobic environment the mashing process the malting process	an anerobic environment
Which of the following ingredients does not lower the pH of a carbonated beverage? Carbon dioxide Citric acid Phosphoric acid Flavors	Flavors
Carbonated beverages are infused with nitrogen gas carbon dioxide gas oxygen gas xenon gas	carbon dioxide gas
What is malt? Germinated barley (or other grain) in which starch breaking enzymes are activated. Liquid fraction in beer processing which is very high in fermentable sugars. The dried fruit of the Humulus lupulus plant. An ingredient in beer processing added to provide flavor and bitterness to the final product.	Germinated barley (or other grain) in which starch breaking enzymes are activated.
Which of the following statements about the Swiss Water Process is FALSE? Extracts caffeine from green coffee beans Carbon filter traps flavor molecules so that flavor of coffee beans is preserved Caffeine is removed from the beans by osmosis Takes several hours	Carbon filter traps flavor molecules so that flavor of coffee beans is preserved
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	All of the above
How is juice that comes in a single serve juice box treated to ensure safety? It is sterilized and then filled into the box in an aseptic environment. It is pasteurized and then filled into a sterilized box in an aseptic environment. It is frozen into bricks and wrapped in the box before pasteurization. It is pasteurized after filling.	It is pasteurized and then filled into a sterilized box in an aseptic environment.
What causes temporary hardness in water? Calcium and magnesium salts which precipitates upon shaking Calcium and magnesium salts which can be removed by boiling Copper from the pipes that carry the water Copper which can be removed by boiling	Calcium and magnesium salts which can be removed by boiling
Which of the following is not a result of light exposure of food? Off-flavor formation in milk Discoloration of cured meat Correct! Reduced tenderness and juiciness in meat Destruction of vitamins	Reduced tenderness and juiciness in meat
Which is incorrect about enzymes in foods? They accelerate chemical reactions. They are not used up in reactions they accelerate. They may cause food deterioration. Correct! They taste sour.	They taste sour.
Which of the following is not added to foods with the purpose of controlling microbial growth? Nitrites Correct! Glycerin Phosphates Sorbic acid	Glycerin
Irradiation is approved for use with any food in which microbial growth needs to be controlled. Correct! spices, seeds, lettuce, potatoes, meat. milk, juice, pizza, fish. pet foods.	spices, seeds, lettuce, potatoes, meat.
What organism was the number one cause of bacterial foodborne illness in the United States in 2012? Correct! Salmonella Campylobacter E. coli Listeria	Salmonella
Which of the following organisms is associated with the direct contact of cat feces? Felix felicis Correct! Toxoplasma gondii Cyclospora Cryptosporidium parvum	Toxoplasma gondii
Which of the following is a parasitic hazard in raw pork? Correct! Trichinella E. coli O157:H7 Salmonella Clostridium	Trichinella
Fermentation and pickling of vegetables are examples of uncontrolled spoilage Correct! controlled spoilage biotechnology chelation	controlled spoilage
Contamination of organisms that cause foodborne illness is uncommon in Correct! commercially processed foods in the home in restaurants in fresh produce	commercially processed foods
Foodborne illness is more likely to cause death in which of the following demographic? the very young the very old the immunocompromised Correct! All of the above	All of the above
Which microorganism is otherwise known as STEC? Correct! E. coli O157:H7 Shigella Salmonella Clostridium botulinum	E. coli O157:H7
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 Correct! pork turkey	pork
Which of the following is not a result of oxidation in foods? Rancidity in oils and fatty food Correct! Cloud loss in orange juice Destruction of vitamins, pigments, flavors Decrease in overall eating quality in fish	Cloud loss in orange juice
Which of the following enzymes cause browning of apple slices? Protease Pectin methyl esterase Correct! Polyphenol oxidase Pectinase	Polyphenol oxidase
Which of the following does not act like a photosensitizer? Correct! 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. Correct! Bananas can tolerate lower temperatures than avocados	Bananas can tolerate lower temperatures than avocados
Which of the following statements is not correct? It is impossible for certain food commodities to be free from insects or insect parts. Trichinella spiralis is a parasitic nematode that may finds its way into pork products. Salmon and certain other fish shoudl be frozen if they are to be used in sushi. Correct! FDA sets a zero tolerance for insects and insect parts.	FDA sets a zero tolerance for insects and insect parts.
Which of the following is not a manifestation of excessive moisture? Soggy chewing gum sticking to its wrapper Breakfast cereal with no crisp Caking in instant coffee Correct! Reduced mold growth	Reduced mold growth
Refrigeration… kills all bacteria. Correct! inhibits microbial growth inactivates most enzymes. enhances pigmentation.	inhibits microbial growth
What is controlled atmosphere storage? Storage conditions where air is filtered to remove pollutants Storage under atmospheric conditions Correct! Storage conditions where carbon dioxide level is increased and oxygen level is decreased Storage conditions optimized for aerobic organisms	Storage conditions where carbon dioxide level is increased and oxygen level is decreased
How do microwave ovens heat food? by ionizing molecules by convection Correct! by heating water molecules through intermolecular friction. by oscillating fats and oils	by heating water molecules through intermolecular friction.
Which of the following is the major cause of microbial death during drying? Correct! High temperature-low moisture conditions that last throughout cooling High temperature and high moisture conditions at the beginning of drying The porous structure of the final product High temperature high moisture conditions at the end of drying	High temperature-low moisture conditions that last throughout cooling
Each of the following indicates a desirable characteristic of a chemical preservative except: Is active on a wide spectrum of spoilage and pathogenic organisms Correct Answer Enhances flavor and color of the product Is active throughout the shelf life of the food. Does not interfere with microbial activity such as leavening of bread.	Enhances flavor and color of the product
What causes skunky beer? Skunks climbing into fermentation tanks. An oversight that goes back 6,000 years to Sumerians. Unsanitary conditions of brewing. Correct! Conversion of isohumulones from hops into thiols in the presence of sunlight.	Conversion of isohumulones from hops into thiols in the presence of sunlight.
Which of the following is the primary reason why you should not eat raw cookie dough? It does not taste good. You would end up with fewer baked cookies. Correct! Raw eggs in the recipe may harbor Salmonella. No reason. I eat raw cookie dough all the time.	Raw eggs in the recipe may harbor Salmonella.
Milk is fermented by bacteria to produce blue cheese yogurt swiss cheese Correct! all of the above	all of the above
Which is a good way to keep guacamole from turning brown? Correct! Keeping in a well-sealed container Using avocados dipped in sugar Adding salt All of these	Keeping in a well-sealed container

« Previous Flashcard Next Flashcard »

More flashcards like this

NCLEX 10000 Integumentary Disorders

When assessing a client with partial-thickness burns over 60% of the body, which finding should the nurse report immediately? a) ...

NCLEX 300-NEURO

A client with amyotrophic lateral sclerosis (ALS) tells the nurse, "Sometimes I feel so frustrated. I can’t do anything without ...

NASM Flashcards

Which of the following is the process of getting oxygen from the environment to the tissues of the body? Diffusion ...

Unfinished tasks keep piling up?

Let us complete them for you. Quickly and professionally.

Check Price

FOS3042 Final copy

Calculate the Price

Share This Flashcard

More flashcards like this

NCLEX 10000 Integumentary Disorders

NCLEX 300-NEURO

NASM Flashcards

Unfinished tasks keep piling up?

Successful message sending

Share This
Flashcard

Successful message
sending