Food Science Exam 2015

Question 1

____ increase the effectiveness of a cleaner in a food production facility by controlling properties of the cleaning solution that can tend to reduce a surfactant’s effectiveness.

Answer 1

Builders

Question 2

A company is producing ready-to-eat Beef Burritos to be sold at convenience stores. During the production of the product, what is the minimum temperature that the ground beef must reach for safety? (assume no holding time or rest time at the final end of temperature)

Answer 2

160 degrees Fahrenheit

Question 3

To measure product temperature after thermal processing, a food technologist would use a ____ thermometer.

Answer 3

calibrated

Question 4

MAP is an acronym for ____ and used as a packaging technique.

Answer 4

modified atmosphere packaging

Question 5

A pudding manufacturer discovered moisture on the pudding surface after holding the cooked pudding in refrigerated storage. This moisture is due to ____.

Answer 5

syneresis

Question 6

____ wheat is used to make pasta.

Answer 6

Durum

Question 7

The chemical formula C8 H10 N4 O2 represents the chemical ____.

Answer 7

caffeine

Question 8

In a ____ process, fat globules are reduced to a smaller, more equal, size and distributed evenly.

Answer 8

homogenization

Question 9

Fatty acids with ____ have higher melting points.

Answer 9

more carbons

Question 10

During bread-making production, water is mixed with flour to form ____ from wheat proteins.

Answer 10

gluten

Question 11

Which of the following is NOT an example of an emulsion?

Answer 11

cola

Question 12

Mushrooms are high in ____, which makes them a natural version of MSG, contributing to the umami taste.

Answer 12

glutamic acid

Question 13

When manufacturing baked goods, baking soda is used with an acid to prevent ____ from forming.

Answer 13

sodium carbonate.

Question 14

Fruit punch sold in a standup foil pouch at ambient temperature is processed using ____ which sterilizes the beverage by heat and then transfers the beverage to a sterilized container.

Answer 14

aseptic processing

Question 15

Cottage cheese manufacturing involves a(n) ____ precipitation of casein.

Answer 15

acid

Question 16

To deactivate enzymes in fruits and vegetables prior to freezing, companies use a process called ____.

Answer 16

blanching

Question 17

The monosaccharide ____ is found in fruit.

Answer 17

fructose

Question 18

Food that is not tightly packaged before being sold frozen can develop ____ during frozen storage.

Answer 18

all of the above (freezer burn, moisture loss, off flavor)

Question 19

The fat-soluble vitamins are ____.

Answer 19

A, D, E, K

Question 20

The ____ required food manufacturers to provide easy-to-understand labeling of allergen ingredients on food packages.

Answer 20

Food Allergen Labeling and Consumer Protection Act

Question 21

The amount of heat needed to either evaporate or condense a liquid is called the ____.

Answer 21

latent heat of vaporization

Question 22

This agency is responsible for oversight of meat and poultry.

Answer 22

USDA FSIS

Question 23

A food scientist is designing a study to evaluate the effect of different lighting types on the quality characteristics of a ready-to-reheat-and-eat dinner sausage during 90 days of refrigerated shelf life display. The ____ is (are) the independent variable(s) in the study.

Answer 23

lighting type

Question 24

Another name for whey is ____.

Answer 24

serum protien

Question 25

Gases dissolved in a liquid such as carbonated soda escape more quickly if the soda is ____.

Answer 25

warm

Question 26

During a food chemical reaction, ____.

Answer 26

the matter is neither created nor destroyed

Question 27

Unshortened cakes depend on ____ for leavening.

Answer 27

air is beaten into the egg foam

Question 28

A water-and-salt mixture that contains large amounts of salt for pickle production is called a ____.

Answer 28

brine

Question 29

COP is an acronym used in the food plant sanitation industry and means ____.

Answer 29

cleaning out of place

Question 30

A product that has a claim on the label stating that it is “low”, means the product ____.

Answer 30

can be consumed often without exceeding the daily value of the nutrient.

Question 31

BHA is used in food products as a(n) ____.

Answer 31

antioxidant

Question 32

____ is the component in chili peppers that makes them hot.

Answer 32

Capsorubin

Question 33

As fat in walnuts oxidizes, the walnuts ____.

Answer 33

become rancid

Question 34

Light cream or coffee cream contains ____ percent fat

Answer 34

18-30

Question 35

A(n) ____ is when two or more people get the same illness from consuming the same contaminated food or drink.

Answer 35

outbreak

Question 36

Papain is an enzyme from ____ that is used as a meat tenderizer.

Answer 36

papaya

Question 37

Prolonged heating will not destroy them toxin produced by ____.

Answer 37

Staphylococcus aureus

Question 38

A company manufactures pancakes that are sold in the freezer section of a retail store. When the pancakes are formed by the company, they are poured onto a hot metal surface and heat is transferred by ____.

Answer 38

conduction

Question 39

Beating a raw egg changes the shape of the protein molecule without breaking peptide bonds, also known as ____.

Answer 39

denaturation

Question 40

Insects are being explored to use as sustained alternative ____ source.

Answer 40

protein

Question 41

BSE in cattle is thought to be caused by a ____.

Answer 41

prion

Question 42

A candy manufacturer needs to use a sugar that caramelizes at 110 degrees Celcius instead of 170 degrees Celcius for a new product. Which sugar should be used by the manufacturer?

Answer 42

Glucose

Question 43

HARPC will be mandated for the most FDA regulated products and is the outcome of the ____.

Answer 43

Food Saftey Modernization Act

Question 44

A dehydrated food should contain ____ percent of its original moisture.

Answer 44

15-20

Question 45

pH is an intrinsic factor of food and is measured on a scale that ranges from ____.

Answer 45

0-14

Question 46

Apples contain an enzyme called ____ that will catalyze the formation of brown pigments on a peeled surface in the presence of air.

Answer 46

polyphenol oxidase

Question 47

A food product developer was asked to develop a ready-to-eat cereal bar so the finished product would be 5 inches long, 2 inches wide, and .25 inches thick. Management wants the length dimension in metric values, so this would be ____ cm.

Answer 47

12.7

Question 48

The USDA organic seal on a food product means it is ____.

Answer 48

certified organic and has 95% or more organic content

Question 49

Aflatoxin is a mycotoxin produced by ____ that is a potential hazard in cereal grains.

Answer 49

molds

Question 50

The ____ usually leads investigations of widespread foodborne illnesses that affect many states at once.

Answer 50

CDC