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Food Science > Test 1 > Flashcards

Test 1 Flashcards

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1
Q

When you eat lunch, digestion of your hamburger starts where?

A

B. Mouth

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2
Q

Food is what type of commodity?

A

C. Global

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3
Q

About how many people are considered “hungry” worldwide?

A

B. 800 million

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4
Q

Which agency registers chemical sanitizers and antimicrobial agents for use on food and product contact
surfaces?

A

A. EPA

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5
Q

What microorganism is the greatest threat to food safety?

A

B. Bacteria

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6
Q

What percent of the yolk makes about the liquid weight of the egg?

A

D. 33%

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7
Q

All raw milk must be processed within how many hours of receipt at the processing plant?

A

A. 72 hrs.

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8
Q

What is bread leavened with?

A

C. Baking soda

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9
Q

What is an enzyme?
A. Enzymes are a substance that speeds up a reaction in metabolic functions and combine together to
form proteins.
B. Enzymes are biochemical reactants that develop protein molecules.
C. Enzymes are a specialized protein that speeds up or starts a biochemical reaction

A

C. Enzymes are a specialized protein that speeds up or starts a biochemical reaction

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10
Q

What is a catalyst?
A. A catalyst is a reaction caused by a biochemical process within the cells.
B. A catalyst is a substance that slows down a chemical reaction between substances and is changed in
the process.
C. A catalyst is a substance that speeds up a reaction between substances without being affected by the
reaction.

A

C. A catalyst is a substance that speeds up a reaction between substances without being affected by the
reaction.

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11
Q

What are phytochemicals?
A. Phytochemicals are a group of compounds originally produced in meat proteins.
B. Phytochemicals are a group of compounds originally produced in plants.
C. Phytochemicals are a group of compounds originally produced in enzymatic reactions in proteins.

A

B. Phytochemicals are a group of compounds originally produced in plants.

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12
Q

What are proteins?
A. Proteins are strands of telomeres bound together along a tri-helical axis.
B. Proteins are strands of organic amino acids consisting of three basic structural parts that form in
various shapes.
C. Proteins are strands of organic phytochemicals consisting of three basic structural parts and connect
together at the location of the hydrogen bond between two polypeptide bonds.

A

B. Proteins are strands of organic amino acids consisting of three basic structural parts that form in
various shapes.

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13
Q

What are fatty acids?
A. Fatty acids are a form of water-soluble lipid acid with a long aliphatic chain, which is either saturated or
unsaturated in nature.
B. Fatty acids are a form of carboxylic acid with a long aliphatic chain, which is either saturated or
unsaturated in nature.
C. Fatty acids are a form of hydroxyl acid with a long aliphatic chain, which is either saturated or
unsaturated in nature.

A

B. Fatty acids are a form of carboxylic acid with a long aliphatic chain, which is either saturated or
unsaturated in nature.

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14
Q

Hard wheat will yield a flour that has a higher ____________ content than that of flour from soft wheat.
A. Protein to starch
B. Fat to starch
C. Moisture to starch
D. Protein to fat

A

A. Protein to starch

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15
Q

What phytochemicals are found in blueberries?
A. Polyphenols like anthocyanins and proanthocyanidins
B. Polychlronol
C. Glyphosate
D. Elderberry

A

A. Polyphenols like anthocyanins and proanthocyanidins

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16
Q

It takes approximately _____ pounds of milk to make 1 pound of butter.

A

D. 22.8

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17
Q

When water boils, a phase change occurs so that liquid turns into a gas. This phase change is called ________.

A

C. vaporization

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18
Q

The color of ground beef changes color from bright cherry red to brown when packaged in an oxygen-
permeable package is caused by what?

A

B. Metmyoglobin

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19
Q

Gluten in flour contains fibrous and globular __________ and gives baked goods their structure and shape.

A

D. proteins

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20
Q

The __________ has the responsibility for regulating additives that are used in processing.

A

A. FDA

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21
Q

The pH of a food ingredient, measured on a scale from ________, influences the functionality of the ingredients
in a food product.

A

C. 0 to 14

22
Q

The chemical formula NaHCO3 represents __________.

A

B. sodium bicarbonate

23
Q

The length of time required at a specific temperature to destroy 90% of a pathogen is called the ____.

A

A. D-value

24
Q

Chicken does not discolor in the same way as ground beef because chicken muscle has less _________.

A

C. myoglobin

25
Q

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 that food.

A

C. cold point

26
Q

Unripened cheese such as __________ has a high moisture content resulting in a shorter shelf life than ripened
cheese.

A

B. cream cheese

27
Q

The frozen-food industry was born in the 1920s when __________ invented, developed and commercialized
a method for quick-freezing food products.

A

C. Clarence Birdseye

28
Q

A(n) _________ is used in the production of peanut butter to keep the peanut oil from separating out of the top
of the jar.

A

D. stabilizer

29
Q

When rice grains are stored for a long period of time, they are less sticky after cooking than fresher grains of
rice because ___________ acts on amylose, breaking down the amylose chains.

A

D. amylase

30
Q

To evaluate product characteristics such as flavor, texture and shape, food scientists rely on _________ who are
specialized groups of people who evaluate food samples.

A

D. sensory evaluation panelists

31
Q

Food science is ___________.
A. using the tools of modern genetics to improve plants, animals and microorganisms for food production
B. the study of how food is digested and absorbed in the gastrointestinal tract and used in intermediary
metabolism
C. the study of mapping and sequencing all the genes of an organism
D. the study of producing, processing, preparing, evaluating and using food

A

D. the study of producing, processing, preparing, evaluating and using food

32
Q

________ is a method of heat transfer where heat is transferred by circulatory movement in a liquid or gas.

A

B. Convection

33
Q

A food scientist was calibrating a thermometer prior to measuring the internal temperature of a product
coming out of an impingement oven. To calibrate the thermometer, the food scientist placed the thermometer
in boiling water, and the thermometer reading stated that the temperature was 102 degrees Celsius. Since the
food scientist only had that thermometer to use and could not physically adjust the thermometer for
calibration, the scientist _________ when taking the temperature of the product.

A

C. needs to add 2 degrees to the temperature reading

34
Q

Margarine is a plant oil that was __________ to a semi-solid form to resemble an animal-fat product.

A

D. hydrogenated

35
Q

Which of the following products would contain the lowest water content?
A. Eggs
B. Peanuts
C. Cucumbers
D. Beef steak

A

B. Peanuts

36
Q

When animals are harvested at a meat processing facility, mandatory antemortem and postmortem inspection
is conducted by the _________.

A

United States Department of Agriculture

37
Q

A meat scientist cut open a cured ham and observed a brown spot the size of a penny near the center of the
ham and deduced that this was due to the ham being frozen in the center when the cure was injected into the
fresh ham. This ability to detect and solve problems is called __________.

A

troubleshooting

38
Q

Fatty acids that have a long carbon chain in which every carbon atom carries a maximum number of hydrogen
atoms is called a(n) ___________ fatty acid.

A

saturated

39
Q

A manufacturer that produces baked beans might have challenges with their process if they use _________
because the beans will take longer than normal to cook, changing their overall processing time.

A

hard water

40
Q

Freezing an ice cream mixture _________ will create very small ice crystals.

A

quickly

41
Q

When fruits and vegetables are dried, they should contain ________ percent of their original moisture, otherwise
the finished product quality will not be acceptable.

A

15 to 20

42
Q

________ degrees separates freezing and boiling points on the Celsius scale.

A

100

43
Q

Sodium chloride is the chemical name for ________.

A

salt

44
Q

___________ is not a reliable indicator of doneness when ground beef patties are prepared for consumption.

A

Color

45
Q

Collagen is a _________ found in connective tissue of animals that can be solubilized and dried to form a powder
used in gelatin.

A

protein

46
Q

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

A

enzymes

47
Q

Corn, soybeans and canola improved by _______ could produce oils that have a better balanced
saturated/unsaturated fat content.

A

biotechnology

48
Q

A food scientist is conducting a study that involves measuring the volume of a liquid using a graduated
cylinder. The volume of liquid is read from the ______________.

A

meniscus

49
Q

One of the reasons that a company such as Kellogg’s would add _______ to some of its products is that it
absorbs water after the food is consumed. This in turn facilitates moving food through the digestive tract, which
may help prevent colon cancer as well as lower blood cholesterol levels.

A

Fat

50
Q

A food scientist was asked to develop a seasoning using coriander leaves that could be used in Latin American,
Asian and Middle Eastern products. Another name for coriander leaves is _________.

A

cilantro

Food Science (7 decks)

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