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FOOD SCIENCE - FINAL EXAM > Final Exam > Flashcards

Final Exam Flashcards

Pass the Final

1
Q

Which of the following is a type of pathogenic intestinal microorganism that is usually transmitted by cross-contamination or the “fecal-oral” route and is a major cause of food-borne illness in the U.S.? It has recently been associated with huge recalls of eggs.

A

Salmonella

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2
Q

The statistics from the CDC indicate that the annual number of deaths caused by food poisoning in the U.S. is approximately …

A

3,000

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3
Q

Which of the following is not a feature of the nutrition facts for a food label?

A

List of ingredients

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4
Q

Which of the following is true about preservatives?

A

They are food ingredients that slow spoilage and prevent foodborne illness

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5
Q

Food science is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances.

A

False

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6
Q

Myristicin is an example of a natural toxin that may be found in …

A

Nutmeg

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7
Q

An eating disorder resulting from self-induced vomiting and abuse of laxatives is called …

A

Bulimia

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8
Q

Selecting healthy foods is important and yet many people eat at fast-food restaurants because they offer…

A

Convenience

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9
Q

Production, handling and storage of natural, organic, and whole foods may …

A

Alter safety and nutritive value

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10
Q

Diets have changed quite a bit in a generation and all of the following have contributed to this change except …

A

People have more teeth than before

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11
Q

Advice on how to help a friend with an eating disorder includes …

A

All of the above

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12
Q

People who reject convenience foods and emphasize quality covering all stages from shopping, preparing, and enjoying the food are likely to prefer …

A

Functional foods

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13
Q

The recommended way to build muscle and prevent weight gain in the form of fat requires which of the following techniques?

A

Resistance training (using weights)

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14
Q

Trichinella and Toxoplasma are examples of bacteria that may be transmitted to humans who eat fresh produce that was exposed to contaminated water.

A

False

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15
Q

The temperature range known as the “Danger Zone” is where pathogenic bacteria are likely to grow at a high rate. In this context, the Danger Zone corresponds to which temperature range?

A

40 to 140 F

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16
Q

The agency that regulates all meat and poultry plants that distribute products interstate or internationally is …

A

U.S. Department of Agriculture (USDA)

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17
Q

Which of the following is not a frequent method to limit microbes in food?

A

Proper labeling

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18
Q

Advertising is directed at communicating to first-adopters or influential people because endorsement by these key individuals can indirectly influence what we eat and drink.

A

True

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19
Q

The recommended diet for average people suggests that lipids should provide approximately which proportion of calories each day?

A

20-30%

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20
Q

Stress and mood may affect food choices that people make.

A

True

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21
Q

Which of the following microorganisms is not associated with causing a food-born infection?

A

Staphylococcus aureus

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22
Q

Providing energy and nutrients for maintaining good health is a fundamental function of …

A

Foods

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23
Q

Which of the following beverages typically has the lowest water content?

A

Vodka

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24
Q

This microorganism causes flu-like symptoms and is very cold-tolerant and can cause an infection even with a very low infectious dose.

A

Listeria monocytogenes

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25
Q

Food-born infections
require the consumption of viable microbes that grow and produce symptoms for an infectious disease.

A

True

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26
Q

Kosher and Halal laws specify the types of animals that are permissible or forbidden for consumption. Even when properly prepared, which of the following is not acceptable for consumption according to both Kosher and Halal laws?

A

All of the above are unacceptable

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27
Q

Which of the following is true?
1. Food is an integral part of cultural heritage.
2. Family traditions influence our attitudes and provide a basis for judging new foods.
3. Food choices are influenced by our politics, friends, media and many other sources.
4. People’s lives often revolve around finding, preparing and consuming food.
5. All of the above are true to some extent.

A

All of the above are true to some extent.

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28
Q

Which of the following is a pathogenic microorganism that produces one of the most toxic proteins known to humans and is spore-forming organism?

A

Clostridium botulinum

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29
Q

Which of the following is not one of the responsibilities of FDA?

A

Inspect every carcass (chicken, beef, pork, etc)

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30
Q

Expiration dates are set based on quality factors (not safety) and are useless if products are not properly handled and stored.

A

True

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31
Q

Food safety is always the most important reason people make food choices because factors such as culture, budget and time can never influence the decision consumers make when it is mealtime.

A

False

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32
Q

The textbook used for the course this semester is …

A

Introducing Food Science (2nd Edition) by Shewfelt, Orta-Ramirez, and Clarke

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33
Q

Noodles, baguettes, and pasta are examples of foods originating in different regions of the world. All are based primarily on …

A

Cereal grains

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34
Q

One kilocalorie (kcal) equals the amount of energy required to raise 1 gram of water by 1°C.

A

False

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35
Q

Which of the following is the approximate energy value for carbohydrates that are on a nutritional label for foods?

A

4 kcal/g

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36
Q

Gluten-free products are available to individuals who wish to avoid gluten and for those with an auto-immune disorder called …

A

Celiac disease

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37
Q

Foods designed to act like drugs are known as …

A

Nutraceuticals

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38
Q

Which of the following is false?

A

It is best to eat a limited variety of foods in order to maximize caloric intake

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39
Q

Which of the following is a deficiency disease related to inadequate calcium in the diet?

A

Osteoporosis

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40
Q

While eliminating fats from the diet is unhealthy, which of the following is true?

A

All of the above are true

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41
Q

Changes noted in the food industry include all the following except ….

A

Cleaner households

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42
Q

Meats that come from animals that meet certain production requirements such as containing no antibiotics and no pesticide-treated feed may be described as …

A

Organic foods

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43
Q

Foods which contain ingredients marketed to perform a specific function are known as …

A

Functional foods

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44
Q

Foods that are readily identifiable by their original components like milk, fresh vegetables and ground meats are examples of

A

Whole Foods

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45
Q

Artificial chemicals are always different than natural ones and therefore are too dangerous to be approved by the FDA for use in foods.

A

False

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46
Q

Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods?

A

Economics

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47
Q

Substances used to supply a need or reinforce one’s diet are called…

A

Dietary supplements

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48
Q

Which of the following preservatives has been used in small amounts as an unlabeled treatment to control harmful bacteria in lean finely textured beef?

A

Ammonium hydroxide

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49
Q

Dr. Clarke’s primary emphasis and research background is in …

A

Meat science

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50
Q

Spoiled foods are always unsafe and unspoiled foods are always safe.

A

False

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51
Q

Foods that are ready to eat or ready to heat and then eat are typically classified as …

A

Prepared foods

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52
Q

Which of the following methods is least likely to reduce or eliminate harmful microbes in foods?

A

Freezing

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53
Q

Which of the following is not true about the cultures used in making cheese?

A

Pseudomonas bacteria are preferred for making cottage cheese.

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54
Q

The air that is incorporated or injected into the mixture during the freezing of ice cream is called …

A

Overrun

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55
Q

The separation of cereal grain components based on anatomical structure and solubility differences is called …

A

Wet milling

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56
Q

A premium ice cream like MU’s Tiger Stripe is a made with 75-80% emulsified fat and is variegated with dark chocolate syrup.

A

True

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57
Q

Benefits of processing include all of the following except…

A

Processed food always require less packaging

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58
Q

Foods that have a natural pH of 4.6 or less are called …

A

Acid foods

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59
Q

Adding egg, milk or soy proteins to a wheat product will bind the gluten so it can allow food manufacturers to label the product as gluten-free (GF).

A

False

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60
Q

Which of the following may be a benefit attributed to ingredients used in formulated foods?

A

All of the above may contribute benefits

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61
Q

An ice cream product with 80% natural vanilla flavoring and 20% artificial vanilla flavoring is legally allowed to be labeled as …

A

Vanilla flavored ice cream

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62
Q

Natural colorants may be isolated from which of the following sources?

A

All of the above

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63
Q

Fresh meat cuts that are prepared and packaged at a central processing facility and then shipped to the retail store for display are called …

A

Case-ready meats

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64
Q

A severe form of toughening that results from thawing meat that was frozen before rigor mortis occurred is called …

A

Thaw rigor

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65
Q

Which of the following is not one of the common steps used for the production of yogurt?

A

Leavening

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66
Q

Which of the following is a nutritious component of milk, is a disaccharide and is approximately 5% of whole milk?

A

Lactose

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67
Q

The removal of phospholipids from oil by using water at 122-140°F is called…

A

Degumming

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68
Q

Which of the following is not an example of a leavening agent for baked products?

A

Pectin

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68
Q

Sweetening agents, caffeine, edible acids and natural or artificial flavors are the significant ingredients in many …

A

Soft drink beverages

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69
Q

The high-pressure processing method separates nutritional components from foods (such as avocados) by using a high temperature to concentrate the structure.

A

False

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70
Q

The protein complex which is formed when water is added to flour is called gluten and it is the reason wheat flour is superior to other flours for making breads.

A

True

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71
Q

A forming technique whereby material is forced by compression through a shaped opening in a die to produce a continuous profile and a food products is called …

A

Extrusion

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72
Q

Hot entrées are sterile and therefore microbial growth does not occur when food is left out at room temperature for an extended time.

A

False

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72
Q

Operations that provide prepared foods for consumption off-site or in-house include …

A

All of the above

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73
Q

Which of the following choices creates a false statement?
Chemical additives used for meat products commonly include….

A

Aspartame to reduce calories

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74
Q

A heating method that is intended to inactivate enzymes without sterilizing product is called …

A

Blanching

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75
Q

A clean label is one that has only clearly recognizable ingredients, none of which sound like chemicals.

A

True

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76
Q

The addition of hydrogen to unsaturated double bonds to increase the melting temperature of an oil is…

A

Hydrogenation

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77
Q

The sweetener with the most intense sweetness is …

A

Sucralose

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78
Q

Which of the following may contribute to the loss of vitamins and minerals in foods?

A

All of the above may contribute to nutritional loss

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78
Q

The transformation from an immature stage to one that is palatable is called …

A

Ripening

79
Q

Which of the following may contribute to the loss of vitamins and minerals in foods?

A

All of the above may contribute to nutritional loss

80
Q

Conduction involves heat transfer through movement of heated fluid from hot regions to cold regions.

A

False

81
Q

A method of freezing used in industry to freeze foods by direct contact with liquid carbon dioxide is…

A

Scraped surface

82
Q

Which of the following is a common cheese in America and is made from whole milk and ripened for 2-9 months so that no lactose remains and the final moisture content is not more than 39% and the fat content on a dry matter basis is not less than 50%?

A

Cheddar

83
Q

The use of a modified atmosphere which is low oxygen and high in nitrogen or carbon dioxide slows the deterioration process of perishable items.

A

True

84
Q

Which of the following is unlikely to be an example of a fermented food?

A

Potato chips

85
Q

Which of the following is not true about making cheese?

A

Whey protein is the major protein in milk and is coagulated by acids from bacteria in the starter culture.

86
Q

Strawberries and squash are examples of fruits that have peak respiration prior to harvest and this makes them examples of …

A

Non-climacteric fruit

87
Q

Which of the following chilled food categories is associated with trimethylamine oxide as an indicator of quality change?

A

Fresh fish

87
Q

Which of the following is not a true statement related to drying foods?

A

Water activity refers to the water that is available for microbial growth

88
Q

Which of the following steps is not designed to adjust the microbial and flavor quality of water intended for production of soft drinks?

A

Chlorination

89
Q

Formulated foods are always mixtures of ingredients.

A

True

90
Q

Which of the following is false?

A

Sucrose is an antioxidant used to prevent rancidity and fat oxidation in formulated foods.

91
Q

An example of a popular cheese that is a product of blending “green curd” with ripened cheese and emulsifier salts before cooking, cooling and packaging is …

A

Process Cheese (aka American Cheese)

92
Q

Which of the following may be controlled by the proper use of packaging?

A

All of the above may be achieved with proper packaging

93
Q

Which of the following is true about processing?

A

Safety is the most important consideration in the design of a food process

94
Q

A poor meat quality resulting from rapid pH decline while the carcass temperature is still high and evidenced by poor color and low water holding capacity of muscle proteins is called pale, soft and exudative (PSE) meat.

A

False

95
Q

Which of the following statements is false?

A

Vacuum packaging encourages the growth of molds.

96
Q

Which of the following is not a unit operation that is utilized in the manufacture of hot dogs?

A

Homogenization

97
Q

Demographics describe characteristics of consumers who may purchase a food product. Which of the following is not considered as a useful piece of demographic data?

A

Hair color

98
Q

Which of the following is an environmental contaminant that can be found in some chocolates?

A

Cadmium

99
Q

Which of the following is not true?

A

The ability to put us on a path for sustaining world resources may be the greatest challenge facing college students today.

100
Q

Which step in food product development includes the test market and scale-up from pilot production?

A

Commercial stage

101
Q

A major obstacle to food quality and safety is product contamination.

A

True

102
Q

Identifying hotspots or points in a system where improvements can be made by agricultural production, supply chain, processing, distribution, retailing or consumer modification is known as …

A

Life-cycle analysis

102
Q

Which choice best describes everything from the generation of new food product ideas to the product launch into the marketplace?

A

Product development

103
Q

Flavor is a basic sensory quality that combines which of the following

A

Smell and taste

104
Q

Companies who provide goods or services to help produce a product are called …

A

Suppliers

105
Q

The approximate number of food products that survive from ideas to become a commercial success is about …

A

1%

106
Q

The comparison of one farmer to the performance of other growers in a county, state or nation to help farmers adopt sustainable practices can be accomplished by using a …

A

Fieldprint

107
Q

Measurement situations that involve application of food science principles include all of the following except …

A

If either MU basketball team will win the NCAA Tournament

108
Q

Given the assortment of chemicals found in chocolate, which of the following is not a mood altering stimulant or relaxant but is known to alter the flavor of milk chocolate?

A

Butyric acid

109
Q

Accumulation of nutrients in water that depletes oxygen or in soil that decreases plant fertility is known as …

A

Eutrophication

110
Q

Changes in a food product feature such as flavor, size, name and package results in the creation of a line extension.

A

False

111
Q

The term that describes how important the measurement is to consumer acceptability is called …

A

Relevance

112
Q

As reported in the textbook, the number of companies involved in making a loaf of bread is closest to …

A

13

113
Q

The International Organization for Standardization offers several programs useful for monitoring quality. An example is the HACCP program which contains specific guidelines to ensure quality of food products for export to Europe.

A

True

113
Q

Which of the following is related to recrystallization of chocolate after temperature abuse?

A

Chocolate bloom

114
Q

Which of the following is false?

A

Sanitation focuses on product characteristics while inspection relies on consumer acceptability

115
Q

Which of the following is an example of a hidden characteristic that is important to consumers but not readily detected by consumer senses?

A

Nutrients

115
Q

An index that accurately reflects true environmental impact of a product is the …

A

Sustainability index

116
Q

Which of the following may be a source of new food product ideas?

A

All of the above

116
Q

Pilot plants simulate operations in a manufacturing plant by using …

A

Miniaturized equipment

117
Q

The greatest source of food waste in developing countries is the loss of perishable products after purchase.

A

True

118
Q

The purpose of HACCP is to eliminate the production of unsafe foods for consumers. The principle of HACCP that deals with ensuring that the HACCP plan has been restored to proper operation after a deviation is …

A

Establish corrective actions

119
Q

The amount of caffeine found in a typical bar of milk chocolate is about 100 times more than the amount in a cup of regular coffee and this explains why chocolate is a significant diruretic.

A

False

120
Q

Which of the following is not an example of a physical hazard that may be associated with an illness or injury?

A

Allergens

121
Q

Shrink refers to the amount of product wasted from entry to the store to the time it is purchased

A

False

122
Q

Feasibility is important in the development of new food products and there are constraints that limit prospects for success. Which of the following is a constraint for developing a new food?

A

All of the above

123
Q

The chemical feeling factor that is related to consuming unripe persimmons is known as …

A

Astringency

124
Q

Which of the following is something that consumers can directly influence as they seek to improve sustainability of foods?

A

All of the above can be influenced by consumers

125
Q

Which of the following steps in cocoa processing refers to the addition of alkali in order to reduce the acidity and darken the color of the cocoa powder?

A

Dutching

126
Q

Create a true statement: The list of ingredients on a packaged food item will include…

A

All ingredients in descending order

127
Q

Consumer acceptability involves consumer preferences and quality describes properties of food that can be measured by food scientists

A

True

128
Q

Milk chocolate contains milk powder, cocoa butter, sugar, lecithin, vanillin and approximately how much cocoa powder?

A

10%

129
Q

The individual responsible for choosing the right material(s), making sure the package and product are compatible, and ensuring that the package serves all of the technical requirements of the new product is the …

A

Packaging engineer

130
Q

A new food product that was developed at the University of Missouri by Dr. Fu-Hung Hsieh and has achieved commercial production is …

A

Extruded strips of soy-based chicken substitute

130
Q

Quality measurements must be ….

A

All of the above

131
Q

The inventory technique to properly rotate stock so that the first items in are also sold as the first items out is a useful factor to consider for …

A

Efficient distribution of food

132
Q

The list of ingredients on a package reveals the actual amount of each allergen in the product formulation

A

False

133
Q

This program involves inspecting products to make sure they meet standards and comply with laws and regulations

A

Quality Assurance

134
Q

Which of the following is not true about a line extension?

A

It is certain to be a success because it is a line extension

135
Q

Cacao seeds (from which chocolate can be made) are found inside cacao fruit pods. The pods are harvested from which part of the cacao tree?

A

Trunk

136
Q

This system is known as a science-based approach to prevent the production of unsafe foods and is called …

A

Hazard Analysis and Critical Control Points (HACCP)

137
Q

Meeting the needs of the present without compromising the needs of the future is the definition of sustainability.

A

True

138
Q

The actual color (red, blue, etc) of a food refers to which term?

A

Hue

139
Q

A food or beverage that goes through a change that results in a low calorie version is an example of …

A

Reformulation

140
Q

An intentional food additive used in chocolate manufacture that serves as an emulsifier and is classified as a phospholipid is caffeine.

A

True

141
Q

The IFT video shown in class featured all of the following except …

A

How food microbiologists improve the nutritional content of sodas

142
Q

Which of the following is true?
A. Adulteration and misbranding are prohibited by food laws
B. Misbranding means that the label is false or misleading
C. Authorized government agencies create regulations to implement new food laws
D. Several agencies have a role in the regulation of the food industry
E. All of the above are true

A

All of tje above are true

143
Q

The deficiency disease associated with a lack of proper levels of Vitamin C is …

A

Scurvy

144
Q

Which of the following is not one of the members of General Mills House of Brands?

A

Kellogg’s

145
Q

The dose at which 50% of the population tested will be adversely affected as a result of the chemical is called the Lethal dose (LD50).

A

False

146
Q

Known as the Delaney Clause, the Food Additive Amendment of 1958 prohibits the approval of an additive if it is found to cause cancer in humans or animals. This amendment was further amended in 1996 to allow approval of additives with negligible risk for adverse impacts and thus eliminated the “zero-cancer-risk” requirement for food additives.

A

True

147
Q

If one melts butter, uses bread flour, reduces egg white, and uses a high ratio of brown sugar to white sugar, the result will be a thin cookie.

A

True

148
Q

Under the original Food, Drug and Cosmetic Act (1938), FDA did not have the authority to require food recalls. They simply had to use other enforcement tools available to the agency to encourage manufacturers to voluntarily recall the unsafe foods.

A

False

148
Q

An example of a commonly consumed disaccharide is …

A

Sucrose

149
Q

Which of the following is a true statement? …
A. Lipoproteins are insoluble substances that transport dietary fiber in blood
B. Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure
C. Excessive lipid intake will result in Kwashiorkor and emulsification of glycogen
D. The degree to which nutrients are absorbed is based on aerobic fermentation
E. A diet high in vegetables will tend to be higher in fat, minerals and protein than a diet based on animal products

A

Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure

150
Q

Growth depends on having protein synthesis and protein synthesis relies on the polymerization of glucose that is obtained in the diet.

A

False

151
Q

The major food law that shifts the focus from responding to contamination towards preventing contamination is the …

A

Food Safety Modernization Act

152
Q

Which of the following is an example of an enzyme?

A

Pectinase

153
Q

Which of the following is true?
A. Triglycerides are made from a fatty acid backbone with three glycerol molecules attached.
B. At least 55-75% of calories in a normal diet should be obtained from lipid sources.
C. Essential fatty acids are required in the diet for absorption of fat-soluble vitamins
D. Fat replacers from protein or carbohydrate sources do not contribute calories to food products.
E. Lipids are primarily composed of polar groups to make them soluble in water and that’s why they are called hydrophilic.

A

Fat replacers from protein or carbohydrate sources do not contribute calories to food products.

154
Q

Dairy products are …

A

High in calcium, protein, potassium and vitamin D

155
Q

The pigment associated with the red color of meat after it is exposed to fresh air is called …

A

Oxymyoglobin

156
Q

Toxicology involves studying the development or reduction of toxic compounds in foods. A chemical identified as harmful to the development of lab animals has been used as an approved material for food containers. Which of the following is the chemical?

A

Bisphenol A

157
Q

Which of the following digestive disorders is associated with Helicobacter pylori?

A

Ulcers

158
Q

When baking cookies for best quality and no cleaning problems, the Good Eats DVD recommended the use of …

A

Parchment Paper

159
Q

Which of the following is the most plentiful ingredient in many foods and is used to raise (or lower) product temperature and is known to move (migrate) within a product?

A

Water

160
Q

EPA regulates pesticide application and residues on agricultural products under the authority of …

A

Food Quality Protection Act

161
Q

BHA, BHT and tocopherol are examples of which type of food additive?

A

Antioxidant

162
Q

Which of the following is enforced by USDA?

A

All of the above

163
Q

Polymerization of glucose units into longer chains like glycogen or amylopectin is best associated with …

A

All of the above

164
Q

This term refers to the delivery of nutrients and oxygen to all of the body’s cells by the vascular system.

A

Transport

165
Q

Proteins are polymers of amino acids and every protein has an acidic end and an amino end.

A
166
Q

A two-phase system in which an oil phase is dispersed into an aqueous (water) phase is …

A

Emulsion

167
Q

The category of recall that involves products that may cause serious health problems or death called …

A

Class I

168
Q

Which of the following is not directly related to an area of research in food microbiology?

A
169
Q
A
170
Q
A
171
Q

Energy-balance refers to the excessive consumption of alcoholic beverages that impair motor skills because ethanol provides more calories than either starch or sugar.

A
172
Q

The FDA relies on point-of-entry inspection and a Foreign Supplier Verification Program for foods imported from other countries.

A

True

173
Q

Cold plasma and 3-D printing are categorized under which area of food science research?

A

Processing and engineering

174
Q

In the trans configuration of a fatty acid, the hydrogen (H) atoms are bonded in which position?

A

On the opposite side of the C=C (carbon double bond)

175
Q

The type of structure that refers to the overall spatial structure if the protein has more than one polypeptide is called…

A
176
Q

This important law ensures the safety and quality of meats by mandating inspection of every beef, pork and sheep carcass and by requiring inspection of all establishments that manufacture meat products.

A

Federal Meat Inspection Act (1906)

177
Q

Antioxidants and dietary supplements are thought to contribute to health, but their role is not as clearly defined as calories, vitamins and minerals.

A
178
Q

Which of the following is a measure of the availability of water molecules in a food?

A

Water Activity

179
Q

Which of the following is not a common source of protein for General Mills products?

A

Potato

180
Q

Rancidity in food products is promoted by exposure to …

A

All of the above

180
Q

Which of the following is not a fat soluble vitamin?

A
181
Q

Character impact compounds such as benzaldehyde and isoamyl acetate are used as which category of food additive?

A
182
Q

The structural framework of Cheerios is expanded by …

A

Flash puffing by extruding

183
Q

Which of the following is true about the recommended intake for proteins?

A
184
Q

he interaction of nutrients with metabolic processes is called …

A
185
Q

Which of the following pigment categories contains a porphyrin ring with Mg (magnesium) at its center?

A

Chlorophyll

186
Q

A chemical reaction of lipids that includes the rearrangement of fatty acids from a triglyceride to alter the melting point is called…

A

Interesterifcation

187
Q

Which of the following is false?

A
188
Q

Which of the following requires the declaration of eight key allergens on FDA regulated product labels?

A

Food Allergen Labeling & Consumer Protection Act (2004)

189
Q

In comparison to the traditional Toll House chocolate chip cookie recipe, which of the following choices would contribute to making a batch of “soft” or “puffy” chocolate chip cookies?

A

Using cake flour

190
Q

For the chemical reactions of proteins, denaturation is identical to hydrolysis because denaturation is a degradation of the primary amino acid sequence that involves disruption of covalent bonds.

A

False

FOOD SCIENCE - FINAL EXAM (2 decks)

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