|
Which is one of the macronutrients?
a. Vitamins
b. Phytochemicals
c. Carbohydrates
d. All of the above
|
Carbohydrates
|
|
What does a bomb calorimeter determine in a food sample?
a. Its temperature
b. Its caloric content
c.Its minerals content
d. Its brittleness
|
Its caloric content
|
|
Which of the following organizations has a national nutrient database mentioned in the lecture?
a. USDA
b. IFSAC
c. IFT
d.IFAS
|
USDA
|
|
On the food ingredient label
a. the most predominant ingredient is listed first.
b. the ingredients are listed in alphabetical order.
c. the least predominant ingredient is listed first.
d. the order of ingredients does not follow any rule.
|
the most predominant ingredient is listed first
|
|
Which of the following pairs is a correct match for kind of fat and typical good source of fat?
a. Saturated fats- Meat and dairy
b. Monounsaturated fats- Corn, sunflower, fish
c. Polyunsaturated fats- Avocado, peanuts, olives
d. All of these are correct.
|
Saturated fats- Meat and dairy
|
|
What vitamin is formed in the body when skin is exposed to sunlight?
a. Vitamin A
b. Vitamin D
c. Vitamin E
d. Vitamin K
|
Vitamin D
|
|
Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database.
a. Apple juice, honey, apples, bread, flour, vegetable oil
b. Apples, apple juice, bread, honey, vegetable oil, flour
c. Apple juice, apples, bread, honey, flour, vegetable oil
d. Apples, apple juice, bread, honey, flour, vegetable oil
|
Apple juice, apples, bread, honey, flour, vegetable oil
|
|
Foods are ___________ composed of elements from the periodic table.
a. chemicals
b. inorganic
c. plasma
d. All of the above
|
Chemicals
|
|
Titratable acidity
a. is equivalent to pH
b. measures total acidity
c. measures only associated ions
d. measures only dissociated ions
|
measures the total acidity
|
|
Water Activity (Aw) is defined as
a. humidity
b. the ratio of substance vapor pressure / vapor pressure of
pure water
c. free water
d. All of the above
|
the ratio of substance vapor pressure/vapor pressure of pure water
|
|
Saturated fatty acids
a. contain an equal number of double bonds to carbons
b. contain an equal number of double bonds to hydrogen
c. do not contain double bonds in the carbon chain
d. contain 18 carbons
|
do not contain double bonds in the carbon chain
|
|
Which of the following sugars is typically called "table sugar"?
a. glucose
b. fructose
c. sucrose
d. lactose
|
sucrose
|
|
Which of the following instruments measure color?
a. farbenometer
b. crayolanometer
c. colorimeter
d. All of the above
|
colorimeter
|
|
Which of the following colors are associated with carotenoid pigments?
a. red
b. yellow
c. orange
d. All of the above
|
All of the above
|
|
Effective packaging for food products can be made with
a. Colorful graphics
b. An understanding of man-made solid materials
c. Any material that seals well
d. Lots of air
|
An understanding of man-made solid materials
|
|
Which of the following is not true for almond milk?
a. It is lactose-free.
b. It is made with water, ground almonds and added
nutrients like Calcium.
c. It is higher in protein than milk, yogurt or cheese
d. It is vegetarian.
|
It is higher in protein than milk, yogurt or cheese
|
|
Which of the following statements about vegetables is not correct?
a. Dark green vegetables are high in potassium.
b. Red pepper, kale, cauliflower and broccoli are high in
Vitamin C.
c. Green peas and corn are high in starch.
d. Avocados are high in sugar.
|
Avocados are high in sugar
|
|
Which of the following categories from the food manufacturing industry is not represented in MyPlate?
a. Dairy products
b. Seafood
c. Bakery and tortilla products
d. Sugar and confectionery products
|
Sugar and confectionery products
|
|
Which of the following organizations has a national nutrient database mentioned in the lecture?
a. USDA
b. IFSAC
c. IFT
d. IFAS
|
USDA
|
|
Which of the following is considered a macronutrient?
a. Lipids
b. Vitamins
c. Minerals
d. All of the above
|
Lipids
|
|
Triglycerides are also known as
a. TAG or triacylglycerol
b. triglycerol
c. fatty acid methyl esters
d. acylglycerol
|
TAG or triacylglycerol
|
|
Cellulose is
a. a triglyceride.
b. an amino acid.
c. a polysaccharide.
d. sweet.
|
a polysaccharide
|
|
The concept that involves a scale from 0 to 1 and affects microbial growth is known as
a. the "hurdle principle"
b. relative humidity
c. water activity
d. free water
|
water activity
|
|
The level of pH above which a food is considered to be a low acid food is:
a. 2.6
b. 4.6
c. 6.6
d. 7.0
|
4.6
|
|
Pectin
a. helps form jams and jellies
b. is a type of lipid
c. is a dietary supplement that helps build pectoral muscles
d. is a protein
|
helps form jams and jellies
|
|
Which fatty acid is also called 18:2?
a. oleic acid
b. linoleic acid
c. linolenic acid
d. stearic acid
|
linoleic acid
|
|
Three fatty acids attached to a glycerol backbone is called
a. stearic acid
b. triacylglycerol
c. cholesterol
d. eicosapentaenoic acid
|
triacylglycerol
|
|
Which of the following are ways consumers judge food quality using their senses?
a. appearance
b. taste
c. texture
d. All of the above
|
All of the above
|
|
Which attribute of foods do we quantify when we use the L a b scale?
a. Color
b. Viscosity
c. Mouthfeel
d. Shape
|
Color
|
|
What is the name for the study of flow and deformation characteristics of (food) materials?
a. Deformatics
b. Rheology
c. Flowology
d. None of these
|
Rheology
|
|
What is the name of the local agency which regulates coffee shops in Florida?
a. Florida Food and Drug Administration
b. Florida Department of Agriculture and Consumer
Services
c. Florida Bureau of Beverage Industry
d. Florida Parks and Recreation
|
Florida Department of Agriculture and Consumer Services
|
|
Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau?
a. Production of alcoholic beverages
b. Importation of alcoholic beverages
c. Labeling and advertising of alcoholic products
d. All of these.
|
All of these
|
|
What is the name of the panel shown with the picture of food & name on food label?
a. Information Panel
b. Principal Display Panel
c. Principle Data Panel
d. Front Information Panel
|
Principal Display Panel
|
|
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?
a. FDACS
b. USDA
c. FDA
d. TTB
|
FDA
|
|
Which of the following is not a major element of FSMA?
a. Voluntary product recall
b. More frequent inspections
c. Foreign supplier verification program
d. Preventive controls plan to identify hazards and related
controls
|
Voluntary product recall
|
|
Which of the following unit operations help achieve uniformity in product properties?
a. Fluid flow
b. Mixing
c. Mass transfer
d. Size adjustment
|
Mixing
|
|
Radiation is a mode of heat transfer which occurs when
a. Eggs from the refrigerator are beaten together
b. Cold milk is stirred in to warm coffee
c. Cake batter is placed a hot oven
d. Vegetables are sauteed in olive oil
|
Cake batter is placed a hot oven
|
|
In thermal processing, it is a good practice to have an F-value of
a. 2.0
b. 3.0 or above
c. 1.5
d. 1.0 or below
|
3.0 or above
|
|
Which preservation method allows the safe transportation of milk in a lunch-box at room temperature?
a. UHT Pasteurization
b. HTST Pasteurization
c. Irradiation
d. High Pressure Processing
|
UHT Pasteurization
|
|
The process applied to fruits and vegetables to inactivate natural food enzymes is known as
a. oxidation
b. emulsification
c. blanching
d. high pressure processing
|
blanching
|
|
In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum
a. Z-value
b. High Temperature, Short Time Pasteurization
c. 12-D
d. Ultra High Temperature Pasteurization
|
12-D
|
|
As it relates to food preservation, the acronym "MAP" stands for
a. Materials, Additives, and Preservatives
b. Modified Atmosphere Packaging
c. Methods Associated Performance
d. Modified Additives and Preservatives
|
Modified Atmosphere Packaging
|
|
The acronym "IQF" stand for
a. Incomplete Quality Factor
b. Individually Quick Frozen
c. Individual Quality Freezing
d. Incomplete Quantitative Freezing
|
Individually Quick Frozen
|
|
During what decade was cold preservation commercialized in the United States?
a. 1900’s
b. 1910’s
c. 1920’s
d. 1930’s
|
1920’s
|
|
Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?
a. Immersion
b. Fluidized bed
c. Belt
d. Plate
|
Plate
|
|
Which of the following statements is TRUE about frozen foods?
a. Food freezes at 0C (32F).
b. Food freezes from the outside in.
c. Once frozen, food can be transported and stored under
refrigeration without thawing.
d. Frozen foods are available to consumers throughout the
world.
|
Food freezes from the outside in
|
|
Which of the following are reasons to concentrate foods?
a. reduces the weight and volume of the food
b. increases weight and volume of the food
c. provides no increase in the concentration of solutes
d. rapidly cools the food to below 0 degrees C
|
reduces the weight and volume of the food
|
|
Which of the following is TRUE regarding drying curves?
a. foods dries from the inside to the outside
b. free water is harder to remove compared to bound water
c. bound water is harder to remove compared to free water
d. foods lose water at a constant rate
|
bound water is harder to remove compared to free water
|
|
Which of the following is a reason to dehydrate food?
a. food preservation
b. to dilute the mineral content of the food
c. to increase the weight of the food
d. to increase the moisture content of the food
|
food preservation
|
|
Which of the following is an advantage found in the drum drying of foods?
a. It’s most often a continuous process
b. It doesn’t change the flavor of the food
c. Works well with thermoplastic foods
d. Doesn’t require any heat
|
It’s most often a continuous process
|
|
Egg substitutes most often
a. remove the fat from the yolk
b. contain no egg contents
c. are made of synthetic eggs
d. are eggs from genetically modified chickens
|
remove the fat from the yolk
|
|
What is best quality grade given to eggs?
a. Grade AA
b. Grade A
c. Grade B
d. Choice
|
Grade AA
|
|
In poultry, dark meat contains
a. more fat compared to white meat
b. less flavor compared to white meat
c. less juiciness compared to white meat
d. better texture compared to white meat
|
more fat compared to white meat
|
|
When eggs undergo candling
a. it changes the color of the egg to brown
b. it bleaches the outside of the egg
c. the egg is passed by a light source to check the position
of the yolk and size of aircells
d. it is cracked open and exposed to light to determine egg
quality
|
the egg is passed by a light source to check the position of the yolk and size of aircells
|
|
A standard of identity establishes and maintains the identity and quality of a food product by
a. specifying mandatory ingredients.
b. allowing optional ingredients.
c. specifying processing steps involved in the
manufacturing of the food.
d. All of the above
|
All of the above
|
|
Which of the following is not required to be on the new Nutrition Facts Label?
a. Potassium
b. Vitamin D
c. Added Sugars
d. Vitamin C
|
Vitamin C
|
|
Which of the following statements is correct regarding the Food Additives Amendment?
a. The amendment required FDA approval before an
additive could be used in food.
b. The amendment placed the burden on the manufacturer
to prove additive’s safety for the intended use.
c. Both of the statements above are correct.
d. None of these.
|
Both of the statements above are correct
|
|
The Food Safety and Inspection Service is under which government agency?
a. Centers for Disease Control
b. Food and Drug Administration
c. United States Department of Agriculture
d. Environmental Protection Agency
|
United States Department of Agriculture
|
|
Which of the following is NOT an example of separation in food processing?
a. Peeling of potatoes
b. Shelling of nuts
c. Filtration of wine
d. Gelation
|
Gelation
|
|
Addition of folic acid to foods is an example of
a. Adding variety to foods
b. Nutrient fortification
c. Improving flavor through food processing
d. Extending shelf life
|
Nutrient fortification
|
|
Refrigeration is considered
a. a mild form of food preservation
b. a severe form of food preservation
c. a food preservation method only useful close to the
equator
d. the most insignificant method of food preservation
|
a mild form of food preservation
|
|
Which of the following is a factor associated with the drying rate of food?
a. pH
b. air velocity
c. color
d. level of oxidation
|
air velocity
|
|
Spray drying
a. converts solid foods to semi-solid foods
b. atomizes liquids into small solid particles
c. increases moisture content
d. is similar to fluidized bed drying
|
atomizes liquids into small solid particles
|
|
Air drying is a method used to
a. dehydrate foods
b. refrigerate foods
c. freeze foods
d. keep food from undergoing syneresis
|
dehydrate foods
|
|
What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration?
a. inversion
b. overdeveloped sheen
c. drip loss
d. case hardening
|
case hardening
|
|
Which government agency oversees the harvesting of poultry?
a. Food and Drug Administration
b. Environmental Protection Agency
c. US Dept. of Agriculture
d. US Egg & Poultry Association
|
US Dept. of Agriculture
|
|
Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?
a. Chuck roast and rib eye steak
b. Filet mignon and T-bone steak
c. Shank and brisket
d. Shank and round steak
|
Filet mignon and T-bone steak
|
|
Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue?
a. rendering
b. marbling
c. exsanguination
d. Maillard products
|
marbling
|
|
Regarding the optimal quality of fish fillets, it is important to
a. wait until rigor mortis has concluded before freezing
b. freeze at the beginning stages of rigor mortis
c. remove the fish muscle before rigor mortis sets in and
store at room temperature
d. filet and freeze during rigor mortis
|
wait until rigor mortis has concluded before freezing
|
|
How does marbling make meat more tender?
a. By decreasing the shrinking of muscle fibers
b. By providing lubrication
c. By breaking down proteins
d. 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
a. extra tender meat
b. the most common method of production
c. the catalysis of rigor mortis
d. no quality effects, whatsoever
|
extra tender meat
|
|
Muscle composition of red meat contains
a. only sulfur containing amino acids
b. all essential amino acids
c. no amino acids
d. only branched chain amino acids
|
all essential amino acids
|
|
Lipids designated as oils are most likely _______, at room temperature.
a. water
b. plasma
c. solid
d. liquid
|
liquid
|
|
Which of the following lipids comes from a plant source?
a. palm & palm kernel oil
b. tallow
c. lard
d. marbeled fat
|
palm & palm kernel oil
|
|
Lipids in food are commonly known as
a. fats & oils
b. sugars & non-nutrative sweeteners
c. free & bound water
d. essential & non-essential amino acids
|
fats & oils
|
|
Fats are
a. equivalent to moisture content in foods
b. crystalline in nature
c. non-crystalline at any temperature
d. the least efficient source of energy for human energy
storage
|
crystalline in nature
|
|
Which of the following is associated with the palatability of ice cream?
a. protein content
b. fat content
c. sugar content
d. sweetener content
|
fat content
|
|
Butter contains approximately
a. 100% fat
b. 80% fat
c. 90% fat
d. 70%
|
80% fat
|
|
Cod liver oil comes from what animal?
a. a pig
b. a cow
c. a fish
d. a chicken
|
a fish
|
|
Carbonated beverages are infused with
a. nitrogen gas
b. carbon dioxide gas
c. oxygen gas
d. xenon gas
|
carbon dioxide gas
|
|
Soft drinks are made up mostly of
a. sugar
b. flavor
c. foam
d. water
|
water
|
|
Which is FALSE regarding coffee production?
a. Pulping removes the bean from the cherry
b. Fermented beans are dried in sun or hot air
c. Coffee grows best at sea level.
d. Beans are roasted after fermentation
|
Coffee grows best at sea level
|
|
Which is NOT a method used to decaffeinate coffee?
a. Methylene chloride extraction
b. Supercritical carbon dioxide extraction
c. Swiss water process
d. Chill proofing
|
Chill proofing
|
|
In beer production, roasted barley is also known as
a. barley malt
b. barley soup
c. malted milkshake
d. baked barley
|
barley malt
|
|
Which of the following is NOT due to CO2 in carbonated beverages?
a. Effervescence
b. Tingling mouthfeel
c. Carbonic acid
d. Brown color
|
Brown color
|
|
Wine is made by adding yeast to fruit juice in
a. an anaerobic environment
b. an aerobic environment
c. the mashing process
d. the malting process
|
an anaerobic environment
|
|
Which of the following are types of water available in the United States as beverages?
a. Mineral water
b. Sparking water
c. Purified water
d. All of the above
|
All of the above
|
|
Of the three major types of tea, which of the following is most common in the United States?
a. Oolong tea
b. Green tea
c. Black tea
d. White tea
|
Black tea
|
|
How is juice that comes in a single serve juice box treated to ensure safety?
a. It is sterilized and then filled into the box in an aseptic
environment.
b. It is pasteurized and then filled into a sterilized box in an
aseptic environment.
c. It is frozen into bricks and wrapped in the box before
pasteurization.
d. It is pasteurized after filling.
|
It is pasteurized and then filled into a sterilized box in an aseptic environment.
|
|
What is an acceptable way of standardizing 100% Orange Juice?
a. Adding essence obtained from orange peels back into
any citrus juice
b. Adding essence obtained from orange peels back into
orange juice
c. Blending any citrus juice to obtain the target sugar to
acid ratio
d. 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
|
|
The process that skims boiled animal fat in water is known as
a. peeling
b. rendering
c. steeping
d. blanching
|
rendering
|
|
If an animal is stressed before harvest, which of the following will occur?
a. fast rigor mortis
b. slow rigor mortis
c. no rigor mortis occurs
d. chemical reactions in the muscle tissue will not occur
|
fast rigor mortis
|
|
Which of the following statements about the Swiss Water Process is FALSE?
a. Extracts caffeine from green coffee beans
b. Carbon filter traps flavor molecules so that flavor of
coffee beans is preserved
c. Caffeine is removed from the beans by osmosis
d. Takes several hours
|
Carbon filter traps flavor molecules so that flavor of coffee beans is preserved
|
|
How do calcium and magnesium affect brewing?
a. By changing the mouth feel of the beer
b. By affecting the yeast activity
c. By affecting the taste of beer
d. All of the above explain how these minerals affect
brewing.
|
All of the above explain how these minerals affect brewing
|
|
What causes variability in the taste of orange juice?
a. Amount of sunshine, rain during the growing season
b. Differences in sugar, acid and flavor compounds in
oranges
c. Whether the juice comes from early or late fruit in the
growing season
d. All of the above
|
All of the above
|
|
What organism was the number one cause of bacterial foodborne illness in the United States in 2012?
a. Salmonella
b. Campylobacter
c. E. coli
d. Listeria
|
Salmonella
|
|
Contamination of organisms that cause foodborne illness is uncommon in
a. commercially processed foods
b. in the home
c. in restaurants
d. in fresh produce
|
commercially processed foods
|
|
Infant botulism might be obtained by the consumption of
a. contaminated milk
b. contaminated water
c. honey
d. soft drinks
|
honey
|
|
Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States
a. it is very difficult to contract from food handlers
b. it is rarely diagnosed because symptoms disappear within
24 hours and are not reported
c. it’s not a major concern of the scientific community
d. the symptoms take weeks to become apparent after
ingestion of contaminated food
|
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?
a. Trichinella
b. E. coli O157:H7
c. Salmonella
d. Clostridium
|
Trichinella
|
|
Which of the following organisms is associated with the direct contact of cat feces?
a. Felix felicis
b. Toxoplasma gondii
c. Cyclospora
d. Cryptosporidium parvum
|
Toxoplasma gondii
|
|
Foodborne illness is more likely to cause death in which of the following demographic?
a. the very young
b. the very old
c. the immunocompromised
d. All of the above
|
All of the above
|
|
All of the following statements about enzymes are correct EXCEPT:
a. Proteolytic enzymes are also known as proteases.
b. Pectin methyl esterase causes browning of cut fruit.
c. Cloud loss in orange juice is due to enzyme activity.
d. Proteolytic enzymes in fish cause tissue softening during
storage.
|
Pectin methyl esterase causes browning of cut fruit
|
|
Which of the following enzymes cause browning of apple slices?
a. Protease
b. Pectin methyl esterase
c. Polyphenol oxidase
d. Pectinase
|
Polyphenol oxidase
|
|
Which of the following is not a result of light exposure of food?
a. Off-flavor formation in milk
b. Discoloration of cured meat
c. Reduced tenderness and juiciness in meat
d. Destruction of vitamins
|
Reduced tenderness and juiciness in meat
|
|
Excessive heating of foods during preparation or storage will cause
a. Emulsion destability
b. Destruction of vitamins
c. Denaturation of proteins
d. All of these
|
All of these
|
|
Which of the following statements is not correct?
a. It is impossible for certain food commodities to be free
from insects or insect parts.
b. Trichinella spiralis is a parasitic nematode that may finds
its way into pork products.
c. Salmon and certain other fish shoudl be frozen if they are
to be used in sushi.
d. FDA sets a zero tolerance for insects and insect parts.
|
FDA sets a zero tolerance for insects and insect parts
|
|
Which of the following statements about chill injury is incorrect?
a. Discoloration, pitting and surface decay are common
symptoms.
b. Internal browning in apples may indicate they have been
stored under 36-38 degrees F.
c. Fruit of temperate origin (apple, pomegranate) are more
tolerant to chill injury than tropical fruit.
d. Bananas can tolerate lower temperatures than avocados.
|
Bananas can tolerate lower temperatures than avocados
|
|
Which of the following is a source of microbial contamination of foods?
a. Irrigation water
b. Improperly washed hands of the food preparer
c. Drains and floors in the manufacturing facility
d. All of these
|
All of these
|
|
Ionizing radiation approved for use on foods are
a. Gamma rays and X-rays
b. Gamma rays but not X-rays
c. Sun rays
d. Microwaves
|
Gamma rays and X-rays
|
|
Which of the following is not added to foods with the purpose of controlling microbial growth?
a. Nitrites
b. Glycerin
c. Phosphates
d. Sorbic acid
|
Glycerin
|
|
Short-chain organic acids are mostly used in foods that have a pH<5.5 because…
a. they taste better in those foods.
b. only at low pH the acid can penetrate the microbial cell
membrane.
c. that is how the consistency of the food is maintained.
d. these acids remain protonated at pH>5.5.
|
only at low pH the acid can penetrate the microbial cell membrane
|
|
Which of the following statements is incorrect about freezing?
a. The initial freezing of water in foods decreases the
freezing point of the food.
b. When extracellular water freezes, microbial cells lose
water.
c. Freezing is a lethal process that can be used to eliminate
all microbial cells.
d. Surviving microorganisms in thawed products can cause
spoilage.
|
Freezing is a lethal process that can be used to eliminate all microbial cells
|
|
Refrigeration…
a. kills all bacteria.
b. inhibits microbial growth
c. inactivates most enzymes.
d. enhances pigmentation.
|
inhibits microbial growth
|
|
What causes plasmolysis?
a. Saturating the taste buds with favorite food.
b. Shaking beverages.
c. Rehydrating previously dried food.
d. Placing food in syrup or brine.
|
Placing food in syrup or brine
|
|
Which of the following combinations are not commonly encountered during drying?
a. Low temperature-high humidity
b. High temperature-high humidity
c. High temperature-low humidity
d. Medium temperature-medium humidity
|
High temperature-high humidity
|
|
What causes skunky beer?
a. Skunks climbing into fermentation tanks.
b. An oversight that goes back 6,000 years to Sumerians.
c. Unsanitary conditions of brewing.
d. 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 required by the Good Manufacturing Practices?
a. Periodic calibration of thermometers measuring
pasteurization temperature
b. No jewelry, watch or other accessories allowed on
employees
c. Hair and beard nets
d. All of the above
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All of the above
|
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Fermentation and pickling of vegetables are examples of
a. uncontrolled spoilage
b. controlled spoilage
c. biotechnology
d. chelation
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controlled spoilage
|
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Which is a good way to keep guacamole from turning brown?
a. Keeping in a well-sealed container
b. Using avocados dipped in sugar
c. Adding salt
d. All of these
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Keeping in a well-sealed container
|
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Which of the following symptoms may indicate chill injury?
a. Surface lesions
b. Internal discoloration
c. Failure to ripen normally
d. All of these
|
All of these
|
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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?
a. beef
b. chicken
c. pork
d. turkey
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pork
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The most common way of reducing foodborne pathogens in food is
a. to properly cook the food
b. store food at room temperature
c. to use sterile containers
d. to use a microwave
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to properly cook the food
|
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Lactic acid is one of the main products of
a. milk pasteurization
b. bacterial fermentation
c. freeze drying
d. spray drying
|
bacterial fermentation
|
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Which is incorrect about enzymes in foods?
a. They are not used up in reactions they accelerate.
b. They taste sour.
c. They accelerate chemical reactions.
d. They may cause food deterioration.
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They taste sour
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Which of the following statements is not correct?
a. It is impossible for certain food commodities to be free from insects or insect parts.
a. FDA sets a zero tolerance for insects and insect parts.
b. Trichinella spiralis is a parasitic nematode that may finds its way into pork products.
c. Salmon and certain other fish shoudl be frozen if they are to be used in sushi.
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FDA sets a zero tolerance for insects and insect parts
|
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What is controlled atmosphere storage?
a. Storage conditions where air is filtered to remove pollutants
b. Storage conditions where carbon dioxide level is increased and oxygen level is decreased
c. Storage under atmospheric conditions
d. Storage conditions optimized for aerobic organisms
|
Storage conditions where carbon dioxide level is increased and oxygen level is decreased
|
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Heat transfer occurs during
a. Freezing of broccoli
b. Baking of bread
c. All of the above
d. Pasteurization of milk
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All of the above
|
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Homogenization is an example of
a. Aggregation
b. Separation
c. None of the above
d. Size reduction
|
Size reduction
|
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Which of the following is NOT used to transport liquid food during food processing?
a. Homogenizer
b. Positive displacement pump
c. Gravity
d. Centrifugal pump
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Homogenizer
|
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Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?
a. Butter
b. All of the above
c. Cheddar cheese
d. Cream cheese
|
Cheddar cheese
|
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In what solvent are lipids soluble?
a. Maple syrup
b. Chloroform
c. Vinegar
d. Water
|
Chloroform
|
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Which of the following are plant proteins not an excellent source for?
a. Folate
b. Potassium
c. Vitamin B12
d. Fiber
|
Vitamin B12
|
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In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013?
a. Chile
b. U.S.A
c. Canada
d. China
|
USA
|
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Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology?
a. Increase in the variety of foods
b. Safer food
c. Increase in % disposable income spent on food
d. Increase in the availability of food outside the growing region and/or season
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Increase in % disposable income spent on food
|
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Which processing method is classified as an additive according to the Food Additives Amendment?
a. Radiation
b. Irradiation
c. Pasteurization
d. Dehydration
|
Irradiation
|
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Which of the following is not a function of Agricultural Marketing Service of USDA?
a. Market news (price and sales information) on agricultural commodities
b. Voluntary standardization and grading for fruits
c. Establishes standards for food additives used in meat and poultry
|
Establishes standards for food additives used in meat and poultry
|
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Which of the following grades indicates highest quality in beef?
a. Select
b. Prime
c. Commercial Grade
d. Choice
|
Prime
|
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Which agency sets tolerances on pesticide residues in foods?
a. USDA
b. None of the above
c. FDA
d. EPA
|
EPA
|
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Which of the following is the primary reason why you should not eat raw cookie dough?
a. You would end up with fewer baked cookies.
b. No reason. I eat raw cookie dough all the time.
c. It does not taste good.
d. Raw eggs in the recipe may harbor Salmonella.
|
Raw eggs in the recipe may harbor Salmonella
|
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What causes temporary hardness in water?
a. Calcium and magnesium salts which precipitates upon shaking
b. Copper which can be removed by boiling
c. Calcium and magnesium salts which can be removed by boiling
d. Copper from the pipes that carry the water
|
Calcium and magnesium salts which can be removed by boiling
|
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Which is a juice box made of?
a. Paper, aluminum foil and plastic
b. Glass and plastic
c. Paper and plastic
d. Paper
|
Paper, aluminum foil and plastic
|
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Milk is fermented by bacteria to produce
a. all of the above
b. blue cheese
c. swiss cheese
d. yogurt
|
all of the above
|
|
The Nutrition Labeling and Education Act
a. established the USDA School Lunch Program
b. requires that nutrition be taught in public schools
c. made nutritional labeling mandatory
d. banned trans-fat usage in food
|
made nutritional labeling mandatory
|
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What microorganism is considered the most heat resisitant pathogen found in food?
a. Clostridium botulinum
b. Salmonella
c. E. coli
d. Bacillus cereus
|
Clostridium botulinum
|
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Enzyme activity in foods that undergo freezing conditions
a. is accelerated
b. converts the enzymes to water
c. slows down
d. remains the same
|
slows down
|
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Which of the following answers is associated with the quality of red meat and fish?
a. natural preservative content
b. age of the red meat or fish
c. analysis of glossy visual factors
d. preservative content
|
age of the red meat or fish
|
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Your friend is majoring in Food Science. Which of the following statements is accurate?
a. Their studies examine the influence of food on consumer health.
b. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling.
c. Their dream job is in Food Product Development.
d. All of the above.
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Their dream job is in Food Product Development
|
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What is the very first method of food processing discovery?
a. Cooking
b. Pasteurization
c. Fermentation
d. Canning
|
Cooking
|
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Who made the earliest peanut butter?
a. George Washington Carver
b. Marcellus Gilmore Edson
c. Aztecs
d. Chinese
|
Aztecs
|
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Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?
a. Farm production
b. Food processing
c. Retail trade
d. Food services
|
Food Services
|
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Which of the following constitutes a basis for categorizing foods?
a. Nutrient content
b. Common raw material or processing method
c. Food-borne illnesses they may be implicated in
d. All of the above
|
All of the above
|
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Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the USDA’s nutrient database.
a. Cereal, ready to eat, all bran complete wheat flakes
b. Oats, instant, fortified, plain, dry
c. Bread, wheat
d. Waffles, plain, frozen, ready-to-heat
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Cereal, ready to eat, all bran complete wheat flakes
|
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Which of the following are classifications of carbohydrates?
a. monosaccharides
b. disaccharides
c. oligosaccharides
d. All of the above
|
All of the above
|
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The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called
a. Maillard Browning
b. Carbonyl-Amine Browning
c. Non-enzymatic Browning
d. All of the above
|
All of the above
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