Food Science Exam 2014 Flashcards

1
Q

Enzymes are important to the food industry for many reasons, and it is important to understand how certain conditions affect their activity. Which conditions do not affect the activity of enzymes?

A

density

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2
Q

Water that cannot be easily separated in food is called ____.

A

bound water

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3
Q

When using a scale, this procedure is used to find the mass of a substance but not its container.

A

Taring

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4
Q

This is a potential defect in dehydration caused by temperatures that are too high. It results in a hard outer layer that traps moisture inside a product.

A

Case-hardening

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5
Q

The original form of this sweetener was not stable when heated. It is often used to sweeten soft drinks and was not used for baked goods or cooked products.

A

Aspartame

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6
Q

The wheat kernel is made of three parts. This portion is rich in fiber and contains many B-vitamins as well as iron.

A

Bran

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7
Q

A(n) ____ is a substance made of two or more different elements chemically joined together.

A

compound

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8
Q

Six essential nutrients are needed to keep the human body working well. This nutrient is often called the body’s building block and aids in growth and healing after injuries.

A

Protiens

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9
Q

A lipoprotein is a large, complex molecule of lipids and protein, and it carries lipids in the blood. A high level of this particular lipoprotein increased the risk of heart disease.

A

LDL

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10
Q

Lactic-acid bacteria can be used in the production of all the following foods, except ____.

A

vinegar

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11
Q

Silicon dioxide is a common food additive that serves as a(n) ____?

A

anticaking agent

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12
Q

____ is the distinctive quality that comes from a food’s unique blend of appearance, taste, odor, feel, and sound.

A

Flavor

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13
Q

Through this process, matter and energy transfer between organisms as food. Is this process called ____?

A

the food chain

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14
Q

____ is cultivating a variety of plants and animals. It involves less reliance on a few food sources.

A

Biodiversity

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15
Q

____ is a protein made by the body. It controls acid secretion.

A

Gastrin

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16
Q

____ is energy used by a body at rest to maintain automatic, life-supporting processes.

A

Basal metabolism

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17
Q

While having almost no mass, this particle determines whether a chemical reaction takes place.

A

Electron

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18
Q

A protein that contains all the essential amino acids in food is called a(n) ____ protein.

A

complete

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19
Q

This symbol shows that a food has been irradiated. It appears either on the food label or on a sign nearby is called ____.

A

radura

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20
Q

This system that was developed for NASA is utilized by FSIS to prevent foodborne hazards. This system is ____.

A

HACCP

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21
Q

In this state of matter, molecules will speed up when heat energy is added.

A

All of the above (Solid, liquid, gas)

22
Q

____ us how close a single measurement comes to the actual or true value of the quantity measured.

A

Accuracy

23
Q

A student is making whipping cream and wants to see how the temperature of the cream affects the finished product. The temperature of the cream is an example of a(n) ____ variable.

A

independent

24
Q

____ are substances that help maintain the balance of hydrogen and hydroxide ions in a solution.

A

Buffers

25
Q

This vitamin found in dry peas and beans, liver, and fish is necessary for every living organism. It is crucial for the release of energy from carbohydrates, fats, and protein and is needed to form DNA. This vitamin is ____.

A

niacin

26
Q

Butter is an example of a(n) ____

A

both a and c (water-in-oil emulsion and a colloidal dispersion)

27
Q

____ is the addition of a nutrient to a food.

A

Fortification

28
Q

This pathogen is commonly associated with canned foods. A can appear puffy or bulging could be an indication that the can contains this harmful pathogen and should be discarded.

A

Clostridium botulinum

29
Q

____ is a sheet containing information about the safe use of a chemical and the steps to take in case of an accident.

A

MSDS

30
Q

Iron, copper, and zinc are all examples of ____ used in food. They are needed in small amounts for many metabolic functions such as transport of oxygen in blood cells, red blood cell synthesis and nucleic acid synthesis.

A

trace minerals

31
Q

____ is a heat treatment that destroys all pathogenic microorganisms in a food but does not destroy all spoilage microorganisms.

A

Pasteurization

32
Q

Which of the following is not an essential amino acid?

A

phenylthaline

33
Q

____ is a measurement of the degree of availability of water in food.

A

Water activity

34
Q

Listeria monocytogenes is a pathogen that grows at refrigerator temperatures. Organisms that thrive at refrigerator temperatures are called ____.

A

psychrophiles

35
Q

____ is the ability of a test substance to induce birth defects or the development of malformed fetuses.

A

Teratogenicity

36
Q

Antibiotics are an example of a ____ hazard in a food product.

A

chemical

37
Q

The bright red color normally associated with fresh meat is called ____.

A

oxymyoglobin

38
Q

Cherry Pepsi is an example of a ____. It is a product that is similar to the initial product but is a new flavor.

A

Line extension

39
Q

A focus group is a group usually composed of “target” customers who evaluate product ideas or concepts. Focus groups usually contain ____ people and a group leader.

A

10-12

40
Q

____ are food that not only nourishes us in the traditional sense but also provide some protective component that may help us to fight disease.

A

Nutraceuticals

41
Q

It is estimated that ___ in ___ Americans could get sick from food poisoning this year alone.

A

1 in 6

42
Q

____ are organisms that derive nourishment and protection from other living organisms known as hosts. Toxoplasma gondii is one such organism that causes many hospitalizations and deaths in the U.S.

A

Parasites

43
Q

This foodborne pathogen is the second most common bacterial cause of diarrhea in the U.S. It is associated with raw and uncooked poultry and untreated water.

A

Campylobacter

44
Q

Symptoms of this foodborne illness include fever, nausea, and vomiting. It primarily affects pregnant women and their fetuses. This pathogen is ____.

A

Listeria monocytogenes

45
Q

Hands should be washed for at least ____ seconds before handling food.

A

20 seconds

46
Q

A safe way to defrost food is ____.

A

All of the above (in the refrigerator, cold water, microwave)

47
Q

A gram of fat contains ____ calories.

A

9

48
Q

____ is the spoilage of lipids or lipid material through the chemical bonding of oxygen to unsaturated sites of fatty acids.

A

Oxidative rancidity

49
Q

MSG is an example of a ____. It is an additive that has little to no flavor itself but assists or boosts the primary flavor of a food when it is added.

A

flavor enhancer

50
Q

If a consumer were to find a bone in their canned chicken noodle soup, that would be a ____ hazard.

A

Physical