Food Science Exam 2016

Question 1

Lecithin is an emulsifier because

Answer 1

it has a polar end that is attracted to water and a non-polar end that is attracted to oil

Question 2

The percent daily value recommendation of a Nutrition Facts label is based on a ____ calorie diet.

Answer 2

2,000

Question 3

During the manufacture of crackers, ammonium bicarbonate in the presence of heat produces ____, carbon dioxide, and water.

Answer 3

ammonia

Question 4

To reduce the risk of BSE in the U.S. food supply, ____ is not permitted in human food products or dietary supplements.

Answer 4

beef brain

Question 5

The _________ was established in 1944 by the United Nations with the objectives of eliminating hunger and improving nutrition worldwide.

Answer 5

Food and Agricultural Organization

Question 6

____ is a protein formed from glutenin and gliadin found in wheat.

Answer 6

Gluten

Question 7

When equal amounts of water and cooking oil are placed in matching containers over identical heat sources, the temperature of the cooking oil will increase much faster than water because ____.

Answer 7

The specific heat of water is higher than that of oil

Question 8

A large pressure canner used to commercially can food is called a ____.

Answer 8

retort

Question 9

The meat industry is mandated to have HACCO while FDA commodities other than juice or seafood are mandated to have ___ plans for food safety.

Answer 9

Preventative Controls for Human Food

Question 10

Maltase in yeast cell acts as a catalyst for the breakdown of ___ to simple sugars in the process of making yeast bread.

Answer 10

maltose

Question 11

____ are compounds or metabolites produced by molds that are toxic or have other adverse biological effects on humans.

Answer 11

Mycotoxins

Question 12

When oxygen reacts with ___ in freshly cut bananas, the bananas turn brown.

Answer 12

enzymes

Question 13

If an acid is added to milk lowering the pH to about 4.6, the ____ breaks down and forms lumps called curds.

Answer 13

casein

Question 14

Sodium nitrate is added to some meat products as a ____

Answer 14

curing agent.

Question 15

When carbon dioxide is dissolved in a liquid such as carbon dioxide in a carbonated soda, the carbon dioxide is more soluble under ____.

Answer 15

colder temperatures

Question 16

Which of the following sugars is considered to be the sweetest?

Answer 16

fructose

Question 17

____ is an enzyme that converts milk sugar into glucose and galactose.

Answer 17

Lactase

Question 18

A company developed a new food product and is asking several hundred people how much they like or dislike the product or one of its flavor/texture characteristics. This would be an example of a ____.

Answer 18

consumer panel.

Question 19

Pasteurization of milk will ____.

Answer 19

denature enzymes

Question 20

Caffeine is an example of a(n) ____.

Answer 20

compound

Question 21

Freezer burn is ____.

Answer 21

caused by moisture loss from food when food is exposed to air in a freezer

Question 22

Which of the following is not a function of fat in food?

Answer 22

Gelling agent

Question 23

A company recalled chicken spring rolls because the product contained eggs that were not listed on the package label. This would be an example of a hazard due to a(n) ____.

Answer 23

Allergen

Question 24

A food scientist is designing a product that requires a mold inhibitor. Which of the following ingredients should this person select to provide this function?

Answer 24

Propionic acid

Question 25

White chocolate contains ____.

Answer 25

cocoa butter

Question 26

____ is considered an allergen that would require labeling on a food product in the U.S.

Answer 26

Coconut

Question 27

Thre enzymes which come from papaya fruit are diluted with salt to make a dry powder that can be used as a ____.

Answer 27

meat tenderizer

Question 28

Denaturation is the first step in the process of protein ____, or when a liquid changes into a semisolid clot or solid mass such as in the process of manufacturing yogurt.

Answer 28

coagulation

Question 29

Which of the following is not a water-soluble Vitamin?

Answer 29

Vitamin K

Question 30

____ is a method that measures ATP by its reaction with the luciferin-luciferase complex to provide an indication of the microbial load on the surface of food processing equipment.

Answer 30

Bioluminescence

Question 31

____ is a pathogen that has the potential to contaminate ready-to-eat foods by contaminating the food after processing and before packaging and was responsible for a recent recall with Eggo waffles.

Answer 31

Listeria monocytogenes

Question 32

A product that is contained in a MAP package means that it is packaged in ____.

Answer 32

modified atmosphere packaging

Question 33

____ is the main plant fiber found in food and is a polymer made of a form of glucose called beta-D-glucose

Answer 33

Cellulose

Question 34

The type of electromagnetic waves used for irradiation is called ___.

Answer 34

gamma waves

Question 35

____ is (are) a water-soluble pigment found in blackberries, blueberries and other fruits and vegetables, and turn red in acid solutions.

Answer 35

Anthocyanins

Question 36

____ is an artificial sweetener that is a chlorinated sucrose derivative, and is not absorbed by the body when consumed, and does not break down with heat so it can be used in baked products.

Answer 36

Sucralose

Question 37

According to the U.S. government, ground beef should be cooked to a minimum internal temperature of ____ for safety.

Answer 37

71.1 degrees Celsius

Question 38

Bread manufactured from ____ can use the term “whole wheat” on the label.

Answer 38

wheat with the bran and germ intact

Question 39

____ is the protection of food products from intentional adulteration by biological, chemical, physical or radiological agents.

Answer 39

Food defense

Question 40

A food technologist is making a new product that will use a powdered granulated sugar with an added anti-caking agent such as cornstarch. This type of sugar is called ____.

Answer 40

Confectioners sugar

Question 41

Leaves from the tea plant, which is part of the ___ family, grow in a wide range of climates and are used to make tea.

Answer 41

camellia

Question 42

Umami is found in food and beverages that are high in ____.

Answer 42

amino acids

Question 43

The aroma and color of pancakes come from the chemical reaction known as ____.

Answer 43

Maillard browning

Question 44

The color of fresh meat before it becomes oxygenated is ____.

Answer 44

purple

Question 45

____ bacteria are used for fermentation in the vinegar making process.

Answer 45

Acetic acid

Question 46

In the U.S., milk is regulated by the ____.

Answer 46

Department of Health and Human Services Food and Drug Administration

Question 47

The more solute present in a solution, the ____ the boiling point and the ____ the freezing point will be.

Answer 47

higher, lower

Question 48

Sublimation is induced in a method of food preservation called ____.

Answer 48

freeze drying

Question 49

____ is the change of a protein’s shape under stress, such as when egg whites are beaten to form a foam.

Answer 49

Denaturation

Question 50

If a commercial manufacturer of prepared muffins stirred the batter too long prior to baking, a ___.

Answer 50

tough product with tunnels would occur due to overdevelopment of gluten.