Food Science 2009

Question 1

Aspartame, a common low-calorie sweetener used in beverages such as Diet Coke™ is
___________.

Answer 1

A dipeptide consisting of aspartic acid and phenylalanine

Question 2

2. Milk aseptically processed and marketed in a box that can be stored without refrigeration for
   three months or more if unopened is called ____________ milk.

Answer 2

UHT

Question 3

A ________ is a substance that reduces, but not necessarily eliminates microbial
contamination on inanimate surfaces to levels that are considered to be safe from a public health
standpoint.

Answer 3

Sanitizer

Question 4

If a food product undergoing slow freezing is improperly wrapped, the airflow past the food
will increase water loss from the frozen product into the air. This could result in __________ on
the product surface.

Answer 4

Freezer burn

Question 5

The acid found in vinegar is __________ acid.

Answer 5

Acetic

Question 6

It takes approximately ______ pounds of milk to make 1 pound of butter.

Answer 6

22.8

Question 7

The presence of an agricultural pesticide in a food product would be considered a ______
hazard in a HACCP plan.

Answer 7

Chemical

Question 8

Which of the following products would NOT contain trans fat?
a. Banquet Fried Chicken fried in partially hydrogenated vegetable oil
b. Vegetable shortening
c. Chocolate chip cookies made with partially hydrogenated vegetable oil
d. Oreo cookies made with canola oil

Answer 8

Oreo cookies made with canola oil

Question 9

A food chemist conducting research in a laboratory must know how to use all chemicals
properly and keep an ____________ for each chemical in the lab that describes the safe use of
the chemical and steps to take in case of an accident.

Answer 9

MSDS

Question 10

To assess the effectiveness of a heat treatment when processing food, companies use a
___________ which is a graph that plots microbes killed against time at a
particular temperature

Answer 10

Thermal death time curve

Question 11

As the starch concentration increase in a mixture, the resulting paste becomes more _______.

Answer 11

Viscous

Question 12

_________ is a linear polymer of D-galacturonic acid that forms an ester with
methanol and is used as an ingredient to make jelly.

Answer 12

Pectin

Question 13

Vitamins A, D, E, and K are ____________.

Answer 13

Fat soluble vitamins

Question 14

When water boils, a phase change occurs so that liquid turns into a gas. This phase change is
called ____________.

Answer 14

Vaporization

Question 15

Fermentation of glucose with yeast produces________________.

Answer 15

Ethyl alcohol and carbon dioxide

Question 16

Cream produces foam or whipped cream because of its viscosity and it ___________.

Answer 16

Has a low surface tension

Question 17

A Hershey’s Milk Chocolate bar contains 13 g fat, 8 g saturated fat, 26 g total carbohydrates,
1 g dietary fiber, 24 g sugar, and 3 g protein. Based on this information, the chocolate bar would
contain __________ calories.

Answer 17

233

Question 18

Because triglycerides molecules are ___________, they resist the hydrogen bonding that
dissolves sugars in water.

Answer 18

Non-polar

Question 19

In _________, the Nutrition Labeling and Education Act required food labels to carry basic
nutrition information.

Answer 19

1990

Question 20

_________ is a heat resistant connective tissue found in meat.

Answer 20

Elastin

Question 21

Celery wilts when placed in a dry environment because water leaves the cells through a
process called ____________.

Answer 21

Osmosis

Question 22

At the Country Farms Soup Company, a food scientist is evaluating the sensory properties of
a new chicken soup and wants to evaluate the impact of savory, or _________, characteristics.

Answer 22

Umami

Question 23

The government regulates irradiation as ___________.

Answer 23

An additive

Question 24

An avocado will turn brown after it has been cut and bruised due to ______________.

Answer 24

Enzymatic browning

Question 25

To prevent or slow oxidative rancidity in a food product, a food processor could ________.

Answer 25

Prevent light transmission through the use of opaque or non-light-transmitting packaging.

Question 26

Fresh fruits, vegetables, and meats are _______ percent water.

Answer 26

70-90

Question 27

The color of ground beef color changes from bright cherry red to brown or _________ when packaged in an oxygen permeable package.

Answer 27

Metmyoglobin

Question 28

In the U.S., the Food Guide ____________ is a visual reminder of what makes up a balanced diet and the icon is found on the labels of some food packages.

Answer 28

Pyramid

Question 29

___________ is a process of preserving food through a combination of partial drying and freezing.

Answer 29

Dehydrofreezing

Question 30

A company that manufactures potato chips inspects the product for color, chip size, thickness, and other attributes to assess the degree of acceptability of the chips. In other words, the company is checking _______________.

Answer 30

Product quality

Question 31

Gluten in flour contains fibrous and globular ___________ and gives baked goods their structure and shape.

Answer 31

Proteins

Question 32

When cabbages are stored they undergo a process termed __________ that yields principally water and carbon dioxide.

Answer 32

Respiration

Question 33

The ____________ has the responsibility for regulating additives that are used in food processing.

Answer 33

FDA

Question 34

Sugar is considered ______________.

Answer 34

A compound

Question 35

MREs or meals ready-to-eat are processed in ________ and have an extended shelf life of up to 3 years.

Answer 35

retort pouches

Question 36

To prevent butterfat from separating out as cream when milk stands during retail display and storage, milk is _________.

Answer 36

Homogenized

Question 37

To make ready-to-reheat and eat pancakes that are sold frozen in retail stores, the manufacturing company must cook the pancakes before the freezing process. When pancake batter is poured into a pan that is made hot by energy released from a heating element, the pan transfers the heat by __________ to the batter.

Answer 37

Conduction

Question 38

A low acid food is a food ____________.

Answer 38

With very little acid (pH>4.6)

Question 39

__________ is important in baking yeast bread since it acts as a catalyst for the breakdown of a disaccharide into simples sugars, that in turn, break down to produce carbon dioxide which causes dough to rise.

Answer 39

Maltase

Question 40

An IQF process means that a food product has been ____________.

Answer 40

Individually quick-frozen

Question 41

A pizza company printed a new package for frozen pizza and the consumer cooking instructions on the package states that the pizza should be reheated to a final temperature of 77°C. The cooking instructions should have listed the final cooking temperature in °F instead of °C. You have been asked to convert 77°C into °F. What should the final cooking temperature be in °F on the label?

Answer 41

171

Question 42

Amino acids are the building blocks of ________.

Answer 42

Proteins

Question 43

_____________ produces a heat stable toxin so even prolonged heating doesn’t destroy this toxin if present in food.

Answer 43

Staphylococcus aureus

Question 44

_____________ is the basic sugar molecule from which all other carbohydrates are built.

Answer 44

Glucose

Question 45

One of the functions of sodium nitrite in cured meat products is to ___________.

Answer 45

Provide flavor

Question 46

Hard wheat will yield a flour that has a higher __________ than that of flour from soft wheat.

Answer 46

Protein-to-starch

Question 47

Lard, or rendered ______________, is popular in the baking industry for use in pastries, cakes, and frostings.

Answer 47

Pork fat

Question 48

The word sanitation is derived from the Latin word sanitas, meaning “_____________.”

Answer 48

Health

Question 49

Certain foods having a blue or red shade get their hue from pigments called ___________ that are sensitive to pH changes. In acid solutions, they turn red, while they turn blue in basic solutions.

Answer 49

Anthocyanins

Question 50

If a food scientist measures a quantity of salt several times with similar results for a formulation, this measurement would be considered ___________________.

Answer 50

Precise