Food Science 2010

Question 1

When a company replaces atmospheric air in a bag of potato chips with a pre-defined mixture
of oxygen, carbon dioxide, and/or nitrogen to preserve product appearance and extend shelf life,
they are using ___ technology.

Answer 1

Modified-atmosphere packaging

Question 2

The largest shell egg recall in U.S. history occurred this year due to _____
contamination, a pathogen that may be found in eggs.

Answer 2

Salmonella enteritidis

Question 3

The flavor enhancer ________________ has no flavor of its own but is used in food products
to help bring out the flavors already present in food.

Answer 3

Monosodium Glutamate

Question 4

When rice grains are stored for long periods of time, they are less sticky after cooking than
fresher grains of rice because ___________ acts on amylose, breaking down the amylose chains.

Answer 4

Amylase

Question 5

When glucose reacts chemically with oxygen, water and __________ are formed.

Answer 5

Carbon Dioxide

Question 6

The protein molecules of collagen and elastin form rope-like fibers so they are considered to
be _______ proteins

Answer 6

Fibrous

Question 7

To make vinegar from apples takes several steps. In the first step, sugar from the fruit is
converted to ______________ in the presence of yeast.

Answer 7

Ethyl alcohol

Question 8

The pH of a food ingredient, measured on a scale from __________, influences the
functionality of the ingredient in a food product.

Answer 8

0-14

Question 9

Food companies sometimes use potassium chloride instead of sodium chloride to lower the
sodium content of a food product; however, potassium chloride can have a ________ aftertaste.

Answer 9

Bitter

Question 10

Food ingredients that are GRAS, also known as __________, are considered safe for human
consumption.

Answer 10

Generally recognized as safe

Question 11

________ in eggs acts as a natural emulsifier.

Answer 11

Phospholipids

Question 12

In a commercial bread operation, baked bread is conveyed to a depanner which uses suction
cups and _____________ to remove the baked loaf from the pan.

Answer 12

vacuum pressure

Question 13

Liquid may form on the surface of pudding that has been stored refrigerated due to water
leaking from the gel as it ages. This is also known as _____________.

Answer 13

syneresis

Question 14

An alternating electric current in a(n) __________ coil produces an alternating
magnetic field causing iron cooking utensils placed on the cooking surface to become hot while
the surface itself remains cool. The hot cooking utensil then transmits heat to the food.

Answer 14

Induction

Question 15

When a thermometer is used to monitor product internal temperature, it should be
____________ before it is used to ensure the readings are accurate.

Answer 15

Calibrated

Question 16

The protein found in the liquid that remains after fat and casein have been removed from
milk is called ___________.

Answer 16

Whey

Question 17

The chemical formula NaHCO3 represents _________.

Answer 17

Sodium Bicarbonate

Question 18

Vitamins A, D, E, and K __________.

Answer 18

Are fat soluble vitamins

Question 19

A ________ is used in the production of peanut butter to keep the peanut oil from
separating out to the top of the jar.

Answer 19

Stabilizer

Question 20

__________ is the form of carbohydrates that is found in meat.

Answer 20

Glycogen

Question 21

The frozen food industry was born in the 1920’s when ____________ invented, developed,
and commercialized a method for quick-freezing food products.

Answer 21

Clarence Birdseye

Question 22

The functional component _________, found in tomatoes, is associated with a reduced
cancer risk of the prostate, breast, digestive tract, bladder, and skin.

Answer 22

lycopene

Question 23

Sucrose is the main disaccharide in table sugar, honey, and _____________.

Answer 23

Maple syrup

Question 24

The length of time required at a specific temperature to destroy 90% of a pathogen is called
the __________.

Answer 24

D-value

Question 25

Food scientists often need to know how much solute a solution contains. What would be the
mass percent of sodium chloride in a solution if 15 g of sodium chloride was dissolved in 85 g of
water?

Answer 25

15.0%

Question 26

An apple that has been peeled for processing will turn brown quickly as a result of _______.

Answer 26

Enzymatic browning

Question 27

The meat industry is regulated by the ___________.

Answer 27

United States Department of Agriculture

Question 28

When fruits and vegetables are dehydrated, temperatures used during drying ________.

Answer 28

Are not high enough to kill bacteria.

Question 29

Based on the principles of HACCP, the presence of a walnut in vanilla ice cream is an
example of a _______________ hazard.

Answer 29

Chemical

Question 30

Carbonated colas ___________.

Answer 30

Have an acidic pH

Question 31

By federal law, baking powder must yield at least ________ of carbon dioxide for every
100 g of powder.

Answer 31

12 g

Question 32

Chicken does not discolor in the same way as ground beef because chicken muscle has less
__________.

Answer 32

Myoglobin

Question 33

__________ is a pathogen that causes a food infection.

Answer 33

Escherichia coli O157:H7

Question 34

To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on
_________ who are specialized groups of people who evaluate food samples.

Answer 34

Sensory evaluation panelists

Question 35

Oxidation of fat involves the loss of a _______ atom from a single-bonded carbon next
to a double bond and leads to rancidity.

Answer 35

Hydrogen

Question 36

______ of milk is a heat treatment that destroys all pathogenic organisms but does not
destroy all spoilage organisms.

Answer 36

Pasteurization

Question 37

Ice at 0°C will keep food colder longer in an ice chest than water at 0°C because of ______,
or the energy required to cause a phase change without a change in temperature

Answer 37

Latent heat

Question 38

Papain contains three enzymes from _________ which is used as a meat tenderizer.

Answer 38

Papaya

Question 39

The __________ provided sweeping legislation requiring almost all foods produced in the
U.S. to have labels with specific facts about nutrition labeling.

Answer 39

Nutrition Labeling and Education Act of 1990

Question 40

To determine when a food has been heated sufficiently during the canning process, canners
check the ___________ which is the last point in the food to reach the temperature
considered safe for killing microorganisms in that food.

Answer 40

Cold point

Question 41

Frankfurters are an example of a ___________ meat product.

Answer 41

Comminuted

Question 42

Gelatin can bind ______times its weight in water.

Answer 42

100

Question 43

To measure the sugar concentration in a beverage, food companies will measure the ______
of the solution.

Answer 43

Brix value

Question 44

When people consume carbohydrates, digestion begins _______.

Answer 44

In the mouth when amylase in saliva breaks down starch into simpler sugars

Question 45

Unripened cheese such as ___________ has a high moisture content resulting in a
shorter shelf life than ripened cheese.

Answer 45

Cream cheese

Question 46

Food processors promote products containing omega-3 fatty acids because they _________.

Answer 46

Promote heart health

Question 47

Flour with a strong _______ quality produces yeast bread with high volume and fine texture.

Answer 47

Gluten

Question 48

By _________ cocao beans, the cell walls break down, bitter-tasting compounds react
with each other, and the seed temperature increases leading to biochemical changes.

Answer 48

Fermenting

Question 49

The spores of ____________ can germinate under anaerobic conditions to produce
vegetative bacteria that can grow and produce a deadly toxin if foods are not adequately heat
processed during retorting.

Answer 49

Clostridium botulinum

Question 50

The process of ____________ is used to add nutrients lost in processing to food at
levels that are higher than what existed before the food was processed. For example, thiamin,
riboflavin, niacin, folic acid, and iron are added to flour through this process.

Answer 50

Enrichment