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Agri 1510 > Quiz 2 > Flashcards

Quiz 2 Flashcards

1
Q

Define fruit

A

edible ripened ovary of a plant (contains seeds)

Tomatoes&raquo_space; bananas > apples = oranges = grapes

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2
Q

What is CANSIM

A

CANSIM is Statistics Canada’s key socioeconomic database.

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3
Q

In GDP terms, approx. what proportion of Canada’s total GDP of $1.5 trillion is accounted for by the agrifood system: 3%, 8%, 13%, 18% or 25%?

A

8%

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4
Q

In dollar units, what is the accepted value of the agrifood system’s contribution to Canada’s gross domestic product?: $10 B, 50 B, $100 B, $200 B

A

$100B

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5
Q

What is the contribution in dollars of primary agriculture to Canada’s GDP?

A

$21.7 billion

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6
Q

What are the 4 main components of our agrifood system, besides “input and service suppliers”

A

Foodservice
Food retail/wholesale
FBT Processing
Primary agriculture

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7
Q

From the perspective of labour, revenue and value added processing, what are Canada’s two leading manufacturing sectors

A

Food and beverage

transportation and equipment

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8
Q

About how many farms exist today in Canada? 100,000, 150,000, 200,000, 300,000, 400,000

A

206,000

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9
Q

Which 2 Canadian provinces have the most farms?

A

Ontario,Alberta

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10
Q

Farm size in the Canadian prairie provinces is larger than that in the rest of Canada. About how many times larger is that figure: 2X, 3X, 4X, 5X?

A

4X

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11
Q

Rank the following three types of farming operations in order of number of farms from most to least (do not provide farm numbers – just ranking); swine, grains-pulses-oilseeds, cattle- dairy.

A

grain, pulse oilseed
cattle and dairy
swine

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12
Q

Which livestock farm category handles the largest number of animals: dairy cows, beef cattle, swine

A

swine

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13
Q

Define grain legumes, i.e. pulse grains (don’t include N2 fixation in your answer).

A

edible dry seeds of legumes
distinct from forage legumes
soybeans, peanuts sometimes distinguished (e.g. by FAO) from pulses due to high oil content (~ 20%)
green beans, green peas, are not considered pulses as normally marketed fresh not dry

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14
Q

Provide 3 examples (not including soybeans and peanuts) of different pulse crops.

A

dry peas
beans
chick peas
lentils

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15
Q

Why are soybeans and peanuts sometimes distinguished (e.g. by FAO) from pulse grains?

A

due to high oil content (~ 20%)

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16
Q

Circle the correct answer. Farm revenue for cattle and dairy farm operations are:

a) Significantly different (cattle > dairy)
b) Significantly different (dairy > cattle)
c) About the same

A

about the same

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17
Q

Horse farms/ranches represent a minor but important type of alternative livestock farming. Name two products, discussed in class, from this class of livestock operation that generate significant revenue for farmers.

A

PMU, pregnant mare urine, horse meat?

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18
Q

List the top 3 crops grown in Canada in order of production (from highest to lowest)

A

Wheat
canola
corn for grain

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19
Q

List the top 3 crops in Canada in order of farm revenue or receipts (from highest to lowest)

A

Canola
Wheat
Corn

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20
Q

Considering the following commodities (cattle, swine, soybeans, wheat and canola) and their processed products, what proportion of production is typically exported on average: 10%, 30%, 60%, 90%?

A

60%

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21
Q

Which are the top two fruit crops in terms of production (distinguish no. 1 and 2)?

A

Apples

Blueberries

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22
Q

What does the name Canola stand for?

A

Canadian Oil Low Acid

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23
Q

To be eligible for production as “Canola”, a variety or genotype must meet two specific biochemical criteria or requirements. What are those criteria and which part of the canola seed would you analyze to evaluate them?

A
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24
Q

For a swine or poultry operation, if you were to include common rapeseed in the feed, what would be the maximum level you would use to avoid issues of low feed consumption and weight gain ? 5%, 20%, 40%.

A

5-10%

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25
Q

Who was the University of Manitoba oilseed breeder who is often referred to as the “father of canola” (watch your spelling)?

A

Baldur Stefansson

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26
Q

List 3 reasons explaining why wheat is arguably the world’s most important agricultural commodity.

A

Mostwidelycultivatedandeatenfoodcrop
Most versatile commodity for food processing
Commodity with highest value added

27
Q

Wheat, rye and barley are taxonomically related cereal grains. What is the main factor or reason that sets wheat apart from rye and barley in terms of its uniqueness in food processing?

A

Wheat-onlycerealgrainwhoseflourhasrequired protein complexes to form “viscoelastic” gluten when mixed with water, and to make light-textured bread when fermented with yeast
Barley&ryeflourdoNOThavethisabilitybecauseof different gluten-like protein composition

28
Q

What are the two protein components of wheat gluten? How do these proteins differ in function in a dough?

A

gliadin & glutenin proteins
gliadin - viscous
glutenin - elastic

29
Q

Common wheat is often referred to as hexaploid wheat. What does hexaploid mean?

A

6 sets of chromosomes designated AABBDD
“Ploidy”referstobasicnumberofchromosomeswhich
make up a chromosome set or genome

30
Q

What is the taxonomic name for common wheat?

A

T. aestivum

31
Q

What is the taxonomic name for durum wheat?

A

T.durum

32
Q

Very briefly explain the genetic difference between common wheat and durum wheat.

A

hexaploid vs tetraploid

33
Q

Excluding durum wheat, the wheat industry worldwide is based on about 10 different generic types of wheat. List 4 of these (use no abbreviations).

A

Winter Soft Red
Winter Soft White
Spring Soft Red

34
Q

If a wheat variety is missing the D genome, are its kernels more likely to be hard or soft-textured?

A

hard

35
Q

Different wheats can be classified for end use based on different combinations of protein content and wheat hardness. Next to each of the following combinations of these traits, indicate by true or false if the combination is likely (true) or not (false).

A

x

36
Q

How many cases of foodborne illness are estimated to occur in Canada each year?
a) 10,000, b) 500,000, c) 1 million, d) 4 million

A

4 million

37
Q

Name 3 hazard categories that have been implicated in food safety (each no more than 2 words).

A

 Food Additives
 Microbial Pathogens
 Natural Toxins

38
Q

What does each of the following groups consider to be the most important or highest priority hazard affecting food safety? A) consumers B) experts.

A

x

39
Q

Among bacteria, protozoans and viruses, which group causes the greatest number of hospitalizations and deaths per year from the consumption of contaminated food?

A

Bacteria

40
Q

Why are norovirus illnesses so problematic in an environment like a cruise ship?

A

Because of the contagious nature of the virus and the ease of transmission on a cruise ship with everyone in close proximity

41
Q

What is the best method to control (prevent) norovirus infection?

A

proper hygienic , sanitation, heat shellfish, bleach

42
Q

What group of microorganisms are responsible for producing mycotoxins in food?

A

fungi

43
Q

Name one mycotoxin and food commodity where the mycotoxin is most likely to be found.

A

aflatoxin in peanuts, corn, + cottonseed

44
Q

Identify two characteristics that can be used to diagnose whether a foodborne illness has been caused by a toxin or by infection.

A

Direct vs Indirect infection/intoxication

onset of illness

45
Q

What is the main reason explaining why fresh produce is now a major vehicle for the transmission of foodborne illness?

A

not cooked, cros contamination

46
Q

Name three bacteria that cause foodborne illness by infection (watch spelling).

A

Salmonella
Campylobacter jejuni
Listeria monocytogenes
Escherichia coli (E. coli)

47
Q

Identify two bacteria that cause foodborne illness by intoxication as a result of the temperature abuse of food.

A

Staphylococcus aureus

Clostridium perfringens

48
Q

Identify one bacterial pathogen that can grow on food stored in the refrigerator.

A

Listeria monocytogenes

49
Q

Identify one bacterial pathogen that is not eliminated by proper cooking.

A

Clostridium botulinum

50
Q

What pathogenic bacteria produce a toxin not destroyed by normal cooking?

A

Clostridium perfringens

51
Q

The optimum end-use for a given sample of sound wheat can be largely determined if one knows 4 basic properties of the sample: kernel colour, kernel hardness, protein content and __________________.

A

Dough strength

52
Q

For a commercial bread manufacturer, what is the most important wheat quality factor?

A

protein content

53
Q

Which class of western Canadian wheat does the abbreviation CWRW correspond to (write out the name in full)?

A

Canada Western Red Winter

54
Q

Which official class of western Canadian wheat is produced in greatest amounts (write out name in full)?

A

Canada Western Hard Red Spring

55
Q

Which federal department of agency regulates grain handling in Canada (write out name in full)?

A

Canadian Grain Commission

56
Q

What does wheat flour ash measure from a nutrient perspective?

A

minerals

57
Q

The key objective in wheat milling is to separate which two components of the wheat kernel? Hint: They are by weight, the two most significant components of the wheat kernel.

A

endosperm and bran

58
Q

Wheat bran has relatively high levels of three nutrients that have low concentrations in refined flour. Name two of these.

A

b-vitamins 70%

fibre 95%

59
Q

Protein content of wheat flour has an influence on several processing variables in bread product manufacturing. Name 3 of these.

A

wheat colour
dough mixing strength
hardiness

60
Q

For so-called “tin” breads or breads baked in a pan, an ideal protein content of flour would be _________% (don’t provide a range).

A

13%

61
Q

For cake baking, an ideal protein content of flour would be ________% (don’t provide a range).

A

7%

62
Q

What two important properties of wheat flour does the Brabender Farinograph measure?

A

ABSORPTION, MIXING TOLERANCE

63
Q

What are typical farinograph absorptions for flours from a) soft wheat and b) hard wheat?

A

SOFT WHEAT-48-53%

HARD WHEAT-58-68%

Agri 1510 (5 decks)

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