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Food Science > Claremore Contest Test > Flashcards

Claremore Contest Test Flashcards

1
Q

what does ROP stand for

A. Reduced oxygen packaging
B.Reduction of particles
C. Reduction of parasites
D. Reduced organizim particles

A

A. Reduced oxygen packaging

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2
Q

Which of the following is not preserved by mold?

A. Blue Cheese
B. Soy sauce
C. Pickles
D. Gari

A

C. Pickles

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3
Q

In the baking industry proteases ________ gluten enabling dough to rise faster.

A. bind
B. hydrolyze
C. conjugate
D. agglomerate

A

B. hydrolyze

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4
Q

pumpkin spice is a popular fall flavor used in the food industry. It is typically a blend of what?

a. Cinnamon, nutmeg, allspice, lavender, & clove
B. cinnamon, brown sugar, nutmeg, allspice, & clove
C. cinnamon, clove, allspice, ginger, & anise
D. cinnamon, nutmeg, ginger, clove, & allspice

A

D. cinnamon, nutmeg, ginger, clove, & allspice

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5
Q

The measure of water vapor in air, also known as the ______, affects the storage shelf life of perishable foods.

A. water activity
B. dew point
C. partial pressure
D. humidity

A

D. humidity

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6
Q

Inorganic elements essential for human health and growth are called:

A. minerals
B. vitamins
C. fibers
D. proteins

A

A. minerals

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7
Q

milk chocolate must contain at least what % cocoa liquor

A. 5%
B. 10%
C. 15%
D. 20%

A

B. 10%

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8
Q

There are ______ principles of HACCP

A. 5
B. 7
C. 8
D. 9

A

B. 7

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9
Q

Caffeine is an example of what?

A. heterogeneous mixture
B. homozygous mixture
C. Compound
D. Element

A

C. Compound

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10
Q

A large pressure canner used to commercially can food is called a(n) ___________.

A. Extruder
B. Finisher
C. Formax
D. Retort

A

D. Retort

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11
Q

This chemical bond is formed by the electrons between atoms of different elements resulting in positive and negative ions.

A. Covalent Bonds
B. Ionic Bonds
C. Hydrogen Bonds
D. Metallic Bonds.

A

B. Ionic Bonds

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12
Q

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

A. Water
B. Oil
C. Vinegar
D. All of the above

A

A. Water

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13
Q

Which of the following is an example of a nutritive sweetener?

A. Sucralose
B. Stevioside
C. Xylitol
D. Acesulfame K

A

C. Xylitol

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14
Q

To keep chocolate from settling out of chocolate milk, ________ are added.

A. Antioxidants
B. Stabilizers
C. Foaming agents
D. Gelling agents

A

B. Stabilizers

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15
Q

_________ grams of a days food intake should be protein.

A. 30
B. 35
C. 40
D. 45

A

D. 45

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16
Q

A food additive that promotes or produces a desired physical state or texture is called a(n) ________.

A. enzyme
B. formulation aid
C. firming agent
D. humectants

A

B. formulation aid

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17
Q

cottage cheese manufacturer involves a(n) ________ precipitation of casein.

A. Base
B. Neutral
C. Soluble
D. Acid

A

D. Acid

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18
Q

Fatty acids with _____ have higher melting points.

A. More unsaturation
B. Less carbons
C. More double bonds
D. More carbons

A

D. More carbons

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19
Q

GRAS is an acronym for
A. generally regarded as safe
B. generally recognized as safe
C. generally regarded as soluble
D. generally recognized as soluble

A

B. generally recognized as safe

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20
Q

The ________ in red wine are associated with a reduction in heart disease.

A. Polyphenols
B. Carotenes
C. Indoles
D. Allyl sulfides

A

A. Polyphenols

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21
Q

The chemical leavening agent baking soda works because it contains ______.

A. Carbon dioxide
B. Sodium chloride
C. A strong base
D. A strong acid

A

C. A strong base

22
Q

Meat and poultry provide nourishment to microorganisms that lead to ________.

A. Spoilage
B. Discoloration
C. Foodborne illness
D. All of the above

A

D. All of the above

23
Q

The human tongue can sense sour, sweet, salty, and bitter because it is covered in hundreds of _______.

A. Pores
B. Papillae
C. Flavor sensors
D. Microorganisms

A

B. Papillae

24
Q

Which of the following is indigestible by humans?

A. Sucrose
B. Fructose
C. Cellulose
D. Glucose

A

C. Cellulose

25
Q

The government agency responsible for ensuring that meat and poultry products are safe and wholesome for consumption is the ________.

A. Food & Drug Administration
B. United States Department or Agriculture
C. Animal and Plant Health Inspection Service
D. Department of Health and Human Service

A

B. United States Department or Agriculture

26
Q

Intermediate moisture foods have moisture levels of _____ with enough dissolved solids to prevent the growth of microbes.

A. 10-20%
B. 20-30%
C. 20-50%
D. 30-70%

27
Q

______ is the enzymatically controlled change in a food product brought on by the action of microorganisms.

A. Fermentation
B. Hydrogenation
C. Extrusion
D. Neutralization

A

A. Fermentation

28
Q

Gelatin is a/an _______ that is often used to thicken ice cream and other desserts.

A. Starch
B. Protein
C. Lipid
D. Emulsifier

A

B. Protein

29
Q

The FDA regulates about ___% of the us food supply.

A. 50&
B. 60%
C. 90%
D. 80%

30
Q

A molecule that has polar end and a nonpolar and is used as a stabilizing factor to maintain dispersion of one immiscible liquid in another, is called a/an _______.

A. Desiccant
B. Anticaking agent
C. pH Controller
D. Emulsifier

A

D. Emulsifier

30
Q

The addition of sodium phosphate into a meat product to retain moisture and protect flavor is an example of a/an _____.

A. Indirect food addictive
B. Color additive
C. Direct food additive
D. Flavor additive

A

C. Direct food additive

31
Q

A company recalled chicken spring rolls because the product contained eggs that were not listed on the package label. This would be an example of hazard due to a/an _______.

A. pathogen
B. allergen
C. radiological containment
D. physical containment

A

B. allergen

32
Q

Eggs labeled “free-range” means that the eggs were produced from chickens that were raised ______.

A. inside houses without cages
B. inside houses with access to the outside
C. by being fed organic feed
D. without the use of antibiotics

A

B. inside houses with access to the outside

33
Q

_____ is used as a dough conditioner in the bakery industry, in addition to being a disinfection in the dairy industry.

A. Iodine
B. Potassium
C. Calcium
D. Enzymes

34
Q

Food that is dried at too high a temperature during dehydration can become _______ on the outside of the product.

A. Blanched
B. Lyophilized
C. Mushy
D. Casehardened

A

D. Casehardened

35
Q

HTST Milk refers to the use of ______
Procedures for the production of this product.

A. High throughput short time.
B. High temperature short time
C. Hi transition small time.
D. Homogenous throughput short treatment

A

B High temperature short time

36
Q

Butter is made by agitating cream to form a ______ emulsion.

A. Water in oil
B. Gas in liquid
C. Oil in water.
D. Gas in solid

A

A. water in oil

37
Q

______ is the time a food product can be stored before deteriorating.

A. Retail life.
B. Refrigeration life
C. Quality life.
D. Shelf life.

A

D. Shelf life

38
Q

Instant mashed potatoes flakes on an example of a food product that has undergone a _________ process.

A. Fermentation.
B. Curing.
C. Dehydration.
D. Caramelization.

A

C. Dehydration

39
Q

______ is added to meat to produce a cured meat, color and flavor and serve as an antibotulinal agent.

A. Sodium erythorbate.
B. Sodium phosphate.
C. Sodium chloride.
D. Sodium nitrate.

A

D. Sodium Nitrate

40
Q

What happens to the boiling point point of water when it is heated at high altitudes?

A. It increases.
B. It decreases.
C. This stays the same.
D. Water doesn’t boil it high altitudes.

A

B. It decreases

41
Q

Food chemist must have it MSDS or _______ sheets accessible for all chemicals stored in their labs.

A. Manufactures safety data specification.
B. Material safety data sheet.
C. Material specification data sheets
D. Manufacture, support data sheets.

A

B. Material safety data sheet.

42
Q

During refrigeration, the ________ the air can be changed to stop respiration and extend the shelflife of the food

A. Gas content
B. Pressure.
C. Filtration.
D. Circulation.

A

A.gas content

43
Q

A dehydrated food should contain ___% of its original moisture

A. 5–10
B. 15–20.
C. 20–30.
D. 30–40.

44
Q

_______ is how a close single measurement comes to the accurate or true value of the quantity measured.

A. Precision.
B. Metric.
C. Accuracy
D. None of the above.

A

C. Accuracy

45
Q

When making semidry and dry sausage _____ are added to firm the meat

A. Salts.
B. Spices.
C. Lactic acid bacteria.
D. Enzymes.

A

C. Lactic acid bacteria

46
Q

The aroma and color of pancakes come from chemical reactions known as_______.

A. Enzymatic browning
B. Maillard Browning
C. Caramelization.
D. Oxidative browning.

A

B. Maillard browning

47
Q

________ is a method that measures ATP by its reaction with the luciferin-luciferase complex to provide an indication of the microbial load on the surface of food processing equipment.

A. Turbidity
B. Impedance
C. Bioluminescence
D. Catalase

A

C. Bioluminescence

48
Q

A compound that has a little or no flavor itself, but is added to food to assist or boost the primary flare of the food to which it is added as a _________.

A. Processing aid.
B. Flavor enhancer.
C. Humectant
D. Stabilizer.

A

B. Flavor enhancer.

49
Q

Fraser burn is________.

A. Mold growing on a product in the freezer.
B. Not detrimental to food quality
C. Occurs tightly vacuum package food
D. Caused by moisture loss from food when food is exposed to air in a freezer.

A

D. Caused by moisture loss from food when food is exposed to air in a freezer

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