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Food Science > 2024 NEO Aggie Days > Flashcards

2024 NEO Aggie Days Flashcards

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1
Q

Poor sanitation can cause ________, which is a common problem that can lead to ______.

A. Food weight to increase, more expensive products.
B. Food spoilage, off-odors and favors
C. Employee termination, labor shortages
D. None of these choices fit the question

A

B. Food spoilage, off-odors and favors

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2
Q

What is the United States Department of Agriculture (USDA) agency that is responsible for ensuring the safety of the nation’s meat, poultry, and processed egg products?

A. Food Inspection Service
B. Food Safety Service
C. Meat, Poultry, and egg Product Inspection
D. Food Safety Inspection Service.

A

D. Food Safety Inspection Service.

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3
Q

What is the Danger Zone?

A.30oF-130oF
B.35oF-135oF
C.40oF-140oF
D. 45oF-145oF

A

C.40oF-140oF

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4
Q

The term “organic” is well defined and regulated by _____.

A. USDA’s National Organic Program
B. FDA’s National Organic Program
C. The National organic Food Program of the United States of America
D. Organic Foods of America

A

A. USDA’s National Organic Program

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5
Q

Vitamin C is also known as ________.

A. Acetic Acid
B. Ascorbic Acid
C. Citric Acid
D. Phosphoric Acid

A

B. Ascorbic Acid

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6
Q

Humans “burn” food for energy. Which of the following can humans obtain energy from consuming.?

A. Proteins
B. Carbohydrates
C. Libids
D. All of the above

A

D. All of the above

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7
Q

According to the United States Food and drug Administration (FDA), which of the following is true regarding the COVID-19 and the safety of our food supply.

A. COVID-19 is now recognized as a foodborne illness
B. There is currently no evidence that food or food packaging have been associated with COVID-19 transmission
C. Foodborne exposure to SARS-CoV-2 (the virus that causes COVID-19) is a route of trans mission for the COVID-19 respiratory illness.
D. The FDA has not released any information regarding COVID-19

A

B. There is currently no evidence that food or food packaging have been associated with COVID-19 transmission

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8
Q

Product quality and shelf life can be the result of an effective program because ___________.

A. A reduction in microbial population can occur
B. Antimicrobials are directly added to the food product
C. Probiotics are used to sanitize equipment.
D. All surface are irradiated during the sanitation process

A

A. A reduction in microbial population can occur

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9
Q

________ is necessary for many enzymes to function and for proper immune system function, as well as wound healing.

A. Iodine
B. Fluoride
C. Iron
D. Zinc

A

D. Zinc

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10
Q

Acids develop as fruits mature. These acids _______.

A. Increase sugar content only.
B. Increase sugar content and improve juice quality only
C. Increase sugar content, improve juice quality, and affect color development.
D. Increase sugar content, improve juice quality, and affect color development, and always increase the pH of fruit.

A

C. Increase sugar content, improve juice quality, and affect color development.

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11
Q

Cell cultured food products derived from cell lines of livestock and poultry are a new technology under development. Who will provide regulatory oversight for these novel human food products?

A. Only FDA
B. Only USDA FSIS
C. Joint oversight by FDA and USDA FSIS
D. No regulatory oversight has been determined at this time

A

C. Joint oversight by FDA and USDA FSIS

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12
Q

As a banana ripens from green to yellow, it _______.

A. Becomes sweeter due to an increase in its sugar content
B. Does not change in bitterness
C. become more bitter
D. has no change in sweetness or sugar content.

A

A. Becomes sweeter due to an increase in its sugar content

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13
Q

You have been asked to develop a new salad dressing. One of the specifications is to use oil with a low saturated fat content. Given the choices below, which would have the lowest saturated fat content.

A. Coconut oil
B. Peanut oil
C. Canola oil
D. Olive oil

A

C. Canola oil

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14
Q

Aspergillus produces _______ that are used to clarify fruit juices.

A. Amylases
B. Cellulases
C. Sucrases
D. Invertases

A

B. Cellulases

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15
Q

________ is the creation and maintenance of hygienic and healthful conditions.

A. Cleanliness
B. Sterilization
C. Sanitation
D. Disinfection

A

C. Sanitation

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16
Q

During the milling process of brown rice, a by-product called “brokens” are produced. While “brokens” are used for a variety of things it is mostly used for the production of ______.

A. Beer
B. Cereal
C. Rice Flour
D. Fertilizer

A

C. Rice Flour

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17
Q

A food scientist is analyzing multiple published research studies to determine which ingredient would provide the best functionality for a product. when the results of several individual studies are pooled to yield an overall conclusion, it is called _____.

A. Coherent-analysis
B. A cumulative frequency distributions
C. Meta-analysis
D. A correlation coefficient

A

C. Meta-analysis

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18
Q

Food products formulated to have a pH greater or equal to 4.6 will inhibit toxin production by ____.

A. Staphylococcus aureus
B. Clostridium botulinum
C. Listeria Monocytogenes
D. Salmonella

A

B. Clostridium botulinum

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19
Q

Oils high in polyunsaturated fatty acids _____ than oils high in monosaturated fatty acids.

A. will have lower melting points
B. will have more hydrogen atoms
C. are more dense
D. have more trans fatty acids

A

A. will have lower melting points

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20
Q

_____ is a bright orange in color and found in foods from plant sources.

A. Retinol
B. Beta-carotene
C. Ergocaliciferol
C. Cobalamin

A

B. Beta-carotene

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21
Q

Clostridium botulinum will not produce toxin in food at a pH of ______.

A. 4.6 or lower
B. 4.6 or higher
C. 5.6 or lower
D. 5.6 or higher

A

A. 4.6 or lower

22
Q

A food scientist measures the color of apples for consistency. Chroma is one of the measurements, which determines _______.

A. how intense the color is
B. if the color is red, blue, or green
C. the lightness or darkness of the color
D. the amount of discoloration

A

A. how intense the color is

23
Q

This substance provides fizz of soft drinks.

A. Potassium bicarbonate
B. Carbon Dioxide
C. Quinine
D. potassium sulfate

A

B. Carbon Dioxide

24
Q

The quickest method that a food processor could use for dehydration, especially milk, eggs, and protein powders is _____ drying.

A. tray
B. drum
C. spray
D. vacuum

A

C. spray

25
Q

_____ is a type of ROP.

A. MAP
B. SAP
C. TAP
D. GAP

A

A. MAP

26
Q

Lecithin is an emulsifier because _____.

A. it has a polar end that is attracted to oil and a non-polar end that is attracted to water.
B. it inhibits oil (dispersed phase) from being dispersed into water (continuous phase)
C. it has a polar end that is attracted to water and a non-polar end that is attracted to oil
D. it disrupts an emulsion colloid

A

C. it has a polar end that is attracted to water and a non-polar end that is attracted to oil

27
Q

The percent daily value recommendation on a Nutrition Facts label is based on a ______ calorie daily diet.

A. 1,000
B. 1,500
C. 2,000
D. 3,000

A

C. 2,000

28
Q

During the manufacture of crackers, ammonium bicarbonate in the presence of heat produces _______, carbon dioxide, and water.

A. Sodium carbonate
B. Sodium chloride
C. trisodium diphosphate
D. Ammonia

A

D. Ammonia

29
Q

To reduce the risk of BSE in the U.S. food supply, _______ is not permitted in human food products or dietary supplements.

A. beef brain
B. beef cheek meat
C. pork brain
D. pork cheek meat

A

A. beef brain

30
Q

The _______ was established in 1944 by the United Nations with the objectives of eliminating hunger and improving nutrition worldwide.

A. World Health Organization
B. Food and Agricultural Organization
C. Codex Alimentarius
D. UNICEF

A

B. Food and Agricultural Organization

31
Q

______ increase the effectiveness of a cleaner in a food production facility by controlling properties of the cleaning solution that tend to reduce a surfactant’s effectiveness.

A. Builders
B. Defloccuants
C. Buffers
D. Agitators

A

A. Builders

32
Q

A company is producing ready-to-reheat-and-eat Beef Burritos to be sold at convenience stores. During production of the product, what is the minimum temperature that the ground beef must reach for safety?

A. 170 degrees Fahrenheit
B. 140 degrees Fahrenheit
C. 150 degrees Fahrenheit
D. 160 degrees Fahrenheit

A

D. 160 degrees Fahrenheit

33
Q

To measure product temperature after thermal processing, a food technologist would use a _________ thermometer.

A. calibrated
B. tared
C. balanced
D. regulated

A

A. Calibrated

34
Q

MAP is an acronym for ________ and used as a packaging technique.

A. minimum absolute packaging
B. membrane associated packaging
C. modified atmosphere packaging
D. maximum application packaging

A

C. modified atmosphere packaging

35
Q

A pudding manufacture discovered moisture on the pudding surface after holding the cooked pudding in refrigerated storage. This moisture is due to _______.

A. Hydrolysis
B. Syneresis
C. Viscosity
D. Emulsification

A

B. Syneresis

36
Q

Enzymes are important to the food industry for many reasons, and it is important to understand how certain conditions affect their activity. Which condition does not affect the activity of enzymes?

A. pH
B. Temperature
C. Water
D. Density

A

D. Density

37
Q

Water that cannot be easily separated in food is called __________.

A. free water
B. bound water
C. loose water
D. a solvent

A

B. bound water

38
Q

While using a scale, this procedure is used to find the mass of a substance, but not its container.

A. calibrating
B. taring
C. balancing
D. a solvent

A

B. taring

39
Q

This potential defect in dehydration caused by temperature that too high. It results in a hard outer layer that traps moisture inside a product.

A. Sulfuring
B. Iridescence
C. Case-Hardening
D. Blanching

A

C. Case-Hardening

40
Q

The original form of this sweetener was not stable when heated. It is often used sweeten soft drinks and was not used for baked goods or cooked products.

A. Aspartame
B. Sucralose
C. Acesulfame Potassium
D. Sucrose

A

A. Aspartame

41
Q

________ molecules can greatly inhibit protein molecules from bonding with each other and with water, leading to the reduction of foam’s volume and stability.

A. Glucose
B. Carbohydrates
C. Fat
D. Fructose

A

C. Fat

42
Q

Anthocyanins all create _______ colors in certain foods.

A. Green and Red
B. Red and Blue
C. Purple and Brown
D. Yellow and Red

A

B. Red and Blue

43
Q

Cola is an example of a(n) ________.

A. Element
B. Compound
C. Heterogeneous Mixture
D. Homogeneous Mixture

A

D. Homogeneous Mixture

44
Q

Potassium Sorbate is a common food additive that functions as a(n) _________.

A. Mold Inhibitor
B. Stabilizer
C. Anticaking Agent
D. Rancidity Deterrent

A

A. Mold Inhibitor

45
Q

_________ is a polar covalent compound commonly referred to as the universal solvent.

A. Vinegar
B. Water
C. Ethyl Alcohol
D. Oil

A

B.Water

46
Q

Many foods are designed to be heated in a microwave oven which delivers electromagnetic waves to transmit energy to food. Which of the following statement is correct?

A. the longer the wavelength, the greater the energy
B. the shorter the wavelength, the lower the energy
C. the shorter the wavelength, the greater the energy
D. there is no change in energy as wavelength changes

A

C. the shorter the wavelength, the greater the energy

47
Q

Unflavored _______ is a polar molecule derived from animal protein used to stabilize liquids in food manufacturing and can bind 100 times in its weight in water.

A. Myoglobin
B. Hemoglobin
C. Actomyosin
D. Gelatin

A

D. Gelatin

48
Q

________ is an example of a heterogeneous mixture.

A. Salt water
B. Potato Soup
C. Cola
D. White Vinegar

A

B. Potato Soup

49
Q

For a food scientist to formulate new products, they must be familiar with ingredients that could be used in a formulation. A food scientist was asked to develop a seasoning using coriander leaves that could be used in Latin American, Asian, and Middle Eastern products. Another name for coriander leaves is ___________.

A. Cilantro
B. Bay Leaves
C. Chervil
D. Savory

A

A. Cilantro

50
Q

Large pressure canners used for commercial canning are called ________.

A. vertical condensers
B. kettle agitators
C. retorts
D. comitrols

A

C. retorts

Food Science (7 decks)

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