Food Science 2019

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 flavor 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

Phosphoipids

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 is 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(n) ___________ 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 reaction

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 degrees C will keep food colder longer in an ice chest than water at 0 degrees 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 the 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