2011 National Test Flashcards
Oxymyoglobin is responsible for the bright cherry red color of________________.
ground beef
Which of the following statements is true?
a. Before coagulation occurs, denaturation of proteins is sometimes reversible
b. Protein coagulation is reversible
c. Protein denaturation is never reversible
d. Protein denaturation is only caused by heating
a. Before coagulation occurs, denaturation of proteins is sometimes reversible
Food science is ________________.
the study of producing, processing, preparing, evaluating, and using food
Tartaric acid is used ___________.
to control the pH in soft drinks
The characteristic flavor of sourdough bread is from the microorganism called __________.
Lactobacillus
When food is irradiated, the amount of radiation the food is exposed to during processing is commonly measured in _______.
kilograys
Fatty acids that have a long carbon chain in which every carbon atom carries a maximum number of hydrogen atoms is called a(n) ______________ fatty acid.
saturated
When acids dissolve in water, their molecules break apart and release __________ into the solution to make the solution acidic.
hydrogen ions
During the cleaning and sanitizing process following food production, a company will use a ___________ which is a chemical compound designed to emulsify fat and solubilize food residue.
detergent
A meat scientist cut open a cured ham and observed a brown spot the size of a penny near the center of the ham and deduced that this was due to the ham being frozen in the center when the cure was injected into the fresh ham. This ability to detect and solve problems is called ____________.
troubleshooting
While milk is in a holding or storage tank and after it has been adjusted for butterfat content, it is fortified with vitamin______.
D
When animals are harvested at a meat processing facility, mandatory antemortem and postmortem inspection is conducted by the _____________.
United States Department of Agriculture
Hard wheat flour will yield flour that has a _________________ ratio than that of flour from soft wheat.
higher protein-to-starch
_______________ is a method of heat transfer where heat is transferred by circulatory movement in a liquid or gas.
convection
A food scientist was calibrating a thermometer prior to measuring the internal temperature of a product coming out of an impingement oven. To calibrate their thermometer, they placed the thermometer in boiling water and the thermometer reading stated that the temperature was 102°C. Since the food scientist only had this thermometer to use and they could not physically adjust the thermometer for calibration, they __________________ when they take the temperature of the product.
need to add 2 degrees to their temperature reading
___________ is a common term for the osmotic process that causes some water-soluble components in vegetable to leave the vegetable for the surrounding medium during the canning process.
Leaching
A compound that is found in many soft drinks has the chemical formula C8H10N4O2 and is called ____________.
caffeine
The term “Daily Value” that is found on a nutrition facts label means ___________.
you can determine how the nutrients in a food serving fit with what you can or should have for the day
When food is prepared in a food service establishment, hot foods should be maintained at _____.
≥145°F
When the fat in walnuts begins to oxidize, the flavor of the walnut changes and becomes ________________.
rancid
A manufacturer that produces baked beans might have challenges with their process if they use _____________ because the beans will take longer than normal to cook, changing their overall processing time.
hard water
During the sensory analysis of chicken soup, _________ respond to odors in the form of steam rising from the container of hot chicken soup.
olfactory organs
________________ caramelizes at 110°C.
Fructose
Processing a food product so that it receives a 5 D treatment means that __________ percent of the microorganisms will be destroyed.
99.999
Food scientists often need to know how much solute a solution contains. What would be the mass percent of sucrose in a solution if 23 g of sucrose was dissolved in 77 g of water?
23%
The enzyme maltase in yeast cells helps in baking yeast bread because it acts as a catalyst for the breakdown of maltose to simple sugars that are then metabolized to produce ____________ which causes the dough to rise.
carbon dioxide
Freezing an ice cream mixture ________ will create very small ice crystals.
quickly
Food scientists continually conduct experiments to test processing conditions. In an experiment for a cookie company, a scientist tested spread of a cookie using butter or shortening to determine which was best for minimizing the spread of a cookie. For this experiment, the spread of the cookie would be considered a ___________________.
dependent variable
Based on the principles of HACCP, broccoli that is contaminated with a pesticide residue is an example of a _______________.
chemical hazard
A mole of water, salt, and sugar cubes are __________ and the masses of each of these products are __________________.
the same, different
You are creating a new chocolate product and are using 57 pounds of cocoa powder in the formulation. Your supervisor has asked that you convert the formulation from English units to metric units. How much would the cocoa powder weigh in kilograms?
25.85 kg
Whenever a chemical is used in a food processing lab, a(n) __________ must be available in case of an accident.
material safety data sheet
A chemist, ____________, discovered that the sweetness of sugar beets and of cane sugar was the result of the same chemical, sucrose.
Andreas Sigismund Marggraf
Glycogen is the form of ________________ that is found in meat.
carbohydrates
________________ is sometimes used as an indicator microorganism which means it can provide an index of the sanitary quality of the product and may serve as an indicator of potential for the presence of pathogenic species.
Escherichia coli
During the process of __________, fat particles break down and are surrounded by an emulsifier that keeps the tiny particles permanently separated.
homogenization
The development of Gatorade® G Series Fit to be sold alongside of other Gatorade® products would be considered a __________.
product line extension
Margarine is a plant oil that was ________________ to a semi solid form to resemble an animal fat product.
hydrogenated
The label on Red Bull Energy beverages must meet the requirements of the __________ for labeling.
United States Food and Drug Administration
Listeria monocytogenes is considered a _________________ since it can thrive and grow under refrigeration temperatures.
psychrophile
_______________ is an economic term for the transformation that occurs in a product from raw material to finished product.
Value-added
Which of the following products would contain the lowest water content?
peanuts
The use of biochemical techniques to alter the genetic makeup of a plant to enhance characteristics for food production is called .
biotechnology
Processed food products such as cereals and juice may be supplemented with __________ to enhance their nutritional content.
vitamins and minerals
Oil and water separate when mixed together in some salad dressings due to the __________ portions of fatty acids in oil.
hydrophobic
Juice packaged in a foil pouch is kept safe without refrigeration due to _________.
aseptic processing
_______ is the use of a process to allow a substance or food to keep its useful properties for a longer than normal period.
Preservation
A reaction that occurs____________ is called anaerobic.
in the absence of oxygen
_______________ causes a food intoxication and the toxin is not destroyed by heating a food.
Staphylococcus aureus
Carotenoids in pumpkins are considered _______________ because they have antioxidant properties and may reduce cancer risk.
a type of phytochemical
