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Food Science > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q 
Spray drying is very useful for drying:
A. Fruit
B. Liquids
C. Dead pets
D. Chunky food
A

B

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2
Q

Which of the following statements is TRUE about phosphorus?
A. Most in the body is stored in the blood
B. Deficiency in the US is very common
C. It competes with potassium for absorption
D. It acts as a buffer to maintain pH

A

D

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3
Q 
Bacteria can increase their numbers rapidly because they reproduce by \_\_\_.
A. Mitosis
B. Conjugation
C. Binary fission
D. Producing spores
A

C

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4
Q 
Sugar can act to control microbial activity by:
A. Creating an anaerobic environment
B. Increasing the pH
Decreasing the water activity
D. Increasing the water activity
A

C

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5
Q

The terms “Cold pasteurization and sterilization” mean the products:
A. Won’t last as long as heat processed product
B. Are frozen before processing
C. Are processed without heat
D. Are processed with cold temperatures

A

C

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6
Q 
Cooking would not make a food safe if it were contaminated with toxin produced by:
A. C. botulinum
B. Staph
C. Salmonella
D. C. perfringens
A

B

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7
Q 
The "cruiseship" virus responsible for nearly 60% of all food borne illness is:
A. Aflatoxin
B. Norovirus
C. Staph Aureas
D. Salmonella
A

B

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8
Q 
An organism that can be easily destroyed by cooking is:
A. Salmonella
B. Staph
C. E.coli
D. All of these
A

D

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9
Q 
An E. coli infection would LEAST likely to be caused by eating a: 
A. A rare hamburger
B. Sprouts
C. A spinach salad
D. A rare steak
A

D

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10
Q 
Which organisms released a toxin when it forms spores in the gut?
A. C. botulinum
B. Listeria monocytogenes
C. S. Aureus
D. C. perfringens
A

D

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11
Q 
The organism often in deli meats that can cause spontaneous abortions is:
A. E.coli O157 H:7
B. Campylobacter jejuni
C. Listeria monocytogenes
D. B. cereau
A

C

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12
Q 
Anaerobic bacteria:
A. Need oxygen for growth
B. Form spores when oxygen is absent
C. Are facultative
D. Die in the presence of oxygen
A

D

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13
Q 
In order for food poisoning to occur, the following must usually happen:
A. Food is cooled to rapidly
B. Temperature abuse
C. Contamination
D. B and C
A

D

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14
Q 
You get sick from salmonella by:
A. Ingesting the organism
B. Its toxin
C. Ingesting the organism and toxin
D. Ingesting a spore
A

A

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15
Q 
Which is/are a characteristic of Anorexia?
A. High death rate
B. Denial
C. More common than bulimia
D. Both A and B
A

D

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16
Q 
A heat process designed to kill all pathogens and all other organisms is called:
A. Blanching
B. Pasteurization
C. Sterilization
D. Irradiation
A

C

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17
Q 
Supplements marketed in the US that have a health claim:
A. Must be prescribed by a physician
B. Must carry a disclaimer
C. Are not permitted by law
D. None of the above
A

B

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18
Q

Info that must be lawfully provided on food labels includes all of the following EXCEPT:
A. Manufacturer contact info
B. The serving size
C. The amount recommended for consumption each day
D. The net contents

A

C

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19
Q 
Irradiation of foods is effective for controlling:
A. Insects in most foods
B. Insects in dry foods
C. Mold on meats
D. URPs in fruits
A

B

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20
Q 
Which of the following mineral deficiency is associated with dwarfism?
A. Zinc
B. Copper
C. Iron
D. Phosphorus
A

A

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21
Q 
Which of these would be a disqualifying nutrient(s) if present at high enough a level?
A. Calories
B. Sodium
C. Carbohydrate
D. Both A and C
A

B

22
Q 
A low acid food has a pH:
A. Above 6.6
B. Above 4.6
C. Below 6.6
D. Below 4.6
A

B

23
Q 
In the ATP swab test in class, which surface had the lowest relative light reading (RLU)?
A. Door handle
B. Bathroom sink handle
C. Railing
D. Classroom computer keyboard
A

B

24
Q 
Iron is stored in the liver bound to which of the following proteins?
A. Transferrin
B. Ferritin
C. Collagen
D. Creatine
A

B

25
Q 
Which of the following food requires a 12 D process?
A. Orange juice
B. Low acid, shelf-stable products
C. Milk
D. High acid, shelf-stable products
A

B

26
Q 
Which of the following is the most important factor in the development of osteoporosis in women?
A. Estrogen status
B. Smoking status
C. Dietary calcium status
D. Vitamin E status
A

A

27
Q 
In the energy balance for weight loss, the two major components of "calories out" are: 
A. Excretion and ehalation
B. Exercise and excretion
C. Basal energy use and excretion
D. Basal energy use exercise
A

D

28
Q 
When the calcium is lacking in the diet, it is removed from bone to:
A. Increase vitamin D absorption
B. Bind with excess phosphorous
C. Keep the blood level constant
D. Maintain fluid balance
A

C

29
Q 
The food most commonly associated with B. cereus poisoning is:
A. Undercooked turkey
B. Fried rice
C. Eggs
D. Sprouts
A

B

30
Q 
The organism that can grow at refrigerator temperatures is?
A. E.coli
B Camphylobacter jejuni
C. Listeria monocytogenes
D. Staph
A

C

31
Q 
To be labeled as "healthy," a food must:
A. Contain no trans fat
B. Obey the 10% rule
C. Contain the RDA for folate
B. Be fresh
A

B

32
Q 
A process design to inactivate enzymes is:
A. Pasteurization
B. Blanching
C. Sterilization
D. Salting
A

B

33
Q 
Food poisoning caused by an organism that produces heat resistant spores, but a toxin that can be destroyed by heat is caused by:
A. Salmonella
B. C. botulinum
C. Staph
D. C. perfringens
A

B

34
Q

Food that has been irradiated must bear a Radura on the label because:
A. Irradiation is treated as food additive
B. The food is radioactive
C. It differentiates it from organic food
D. The food contains harmful URPs

A

A

35
Q 
Which of the following is associated with Iodine?
A. Goiter
B. Anemia
C. Osteoporosis
D. Iodinitis
A

A

36
Q

Which of the following characteristics is/are true about both vitamins and minerals?
A. Both are inorganic
B. Both help release energy from macronutrients
C. Both are essential
D. Both B and C

A

D

37
Q 
Ingredients on a label are listed in:
A. % of the daily value
B. Descending order
C. Ascending order
D. No particular order
A

B

38
Q 
Serving size is legally defined so that the consumer:
A. Can compare similar foods
B. Knows when they have overeaten
C. Knows the ideal amount to eat
D. Knows how to supersize a meal
A

A

39
Q 
Which of the following minerals is important for reactions involving ATP?
A. Manganese
B. Calcium
C. Potassium
D. Magnesium
A

D

40
Q 
In a video we saw in class, infection by what organism caused a woman kidney failure (HUS) from suspected cookie dough?
A. E. coli O:157 H:7
B. Campylobacter jejuni
C. Salmonella
D. B. cereus
A

A

41
Q 
BMR is most affected by:
A. Age
B. Lean muscle mass
C. Gender
D. All of the above
A

D

42
Q 
The mineral found at much higher concentrations inside than outside of cells is:
A. Potassium
B. Sodium
C. Calcium
D. Zinc
A

A

43
Q 
Excess absorption of iron is associated with:
A. Osteoporosis
B. Blood clotting disorders
C. Hemachromatosis
D. Dwarfism
A

C

44
Q 
If you started with 1000 spores in a can and process dot give a 3D reduction, you would have \_\_\_ surviving.
A. 10 spores
B. 1 spore
C. 0 spores
D. 100 spores
A

B

45
Q 
The bacteria in a food product stored at room temp (76F) would grow about \_\_\_ times faster than the bacteria in the same product stored in the refrigerator.
A. 10
B. 12
C. 100
D. 2
A

C

46
Q 
Iron absorption is affected by:
A. Iron source
B. Vitamin C
C. Nutritional status
D. All of the above
A

D

47
Q 
Approved health claims:
A. Require manufacturer approval
B. Require FDA approval
C. Define nutrient content
D. Are permitted on supplements
A

B

48
Q 
From a food safety standpoint, the "Danger Zone" is: 
A. Ohio's winter 2014/2015
B. Below 140F
C. Between 40F and 140F
D. Above 40F
A

C

49
Q 
Fermentation is a/an \_\_\_process that can result in \_\_\_production.
A. Anaerobic, acid
B. Aerobic, acid
C. Facultative, acid
D. Binary, alcohol
A

A

50
Q 
Which minerals are responsible for a cell sensing what is inside or outside a cell?
A. Chloride and Selenium
B. Selenium and Phosphorus
C. Sodium and Potassium
D. Potassium and Iron
A

C

Food Science (6 decks)

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