Test 2

Question 1

What is the number one ingredient that older people in America are concerned about in foods today?

Answer 1

fat

Question 2

What is the role of irradiation in food processing?

Answer 2

eliminates microbes

Question 3

What is the role of refrigeration in food processing?

Answer 3

slows microbial growth

Question 4

What are two factors that accelerate rancidity in food products.

Answer 4

light and oxygen

Question 5

What country spends the smallest portion of their income on food?
a. USA
b. Japan
c. Norway
d. Ethiopia

Answer 5

USA

Question 6

What color is nitrosomyoglobin and nitrosohemochrome found in uncooked meats, respectively?

Answer 6

dark red, light pink

Question 7

What is sensory evaluation of foods?

Answer 7

evaluation of foods by use of smell, taste, and sight

Question 8

What percentage of pesticide residues in foods has exceeded the tolerance levels in the past 25 years?

Answer 8

less than 1%

Question 9

What is the role of dehydration in food processing?

Answer 9

makes microbes dormant, preventing growth

Question 10

Under what conditions will mold not grow?

Answer 10

anaerobic conditions

Question 11

Most food poisoning outbreaks in the U.S. are due to consuming food contaminated with _____.

Answer 11

pathogenic bacteria

Question 12

What is the major concern about microbial growth in foods?

Answer 12

production of toxins

Question 13

Who is responsible for monitoring the food supply for pesticide residues?

Answer 13

FDA

Question 14

What are the three types of microorganisms?

Answer 14

yeast, molds, and bacteria

Question 15

Which of the following foodbourne illnesses is due to ingestion of a toxin?

Answer 15

botulism

Question 16

How is the order of additives determined on the label of a product?

Answer 16

by prevalence in the product

Question 17

How do yeasts reproduce?

Answer 17

budding

Question 18

How much water is typically found in produce?

Answer 18

70-90%

Question 19

What food group generally varies the most throughout the year?

Answer 19

seasonal fruits and vegetables

Question 20

What is the natural toxin present in potatoes?

Answer 20

solanine

Question 21

What is the role of fermentation in food processing?

Answer 21

alters pH, encouraging only friendly microbes to grow

Question 22

What is NAACP?

Answer 22

guidelines to insure food safety in processing, packaging, distribution, storage and preparation of food

Question 23

The process of heating milk is called pasteurization. The primary objective of pasteurization is to:

Answer 23

destroy potential pathogens present in the milk.

Question 24

Chymosin is an enzyme preparation that performs the following function:

Answer 24

hydrolyses starch to glucose.

Question 25

What is the number one nutritional problem in the United States?

Answer 25

obesity

Question 26

Which of the following are all produced by lactic acid fermentation?

Answer 26

pickles, cheese, yogurt, and olives

Question 27

When determining the toxicity of chemicals in food, what is MTD?

Answer 27

maximum target dose

Question 28

Who discovered the role of yeast in fermentation?

Answer 28

L. Pasteur in 1859

Question 29

Conditions that promote bacterial growth are:
a. suitable temperature.
b. available moisture.
c. available nutrients.
d. all of the above.

Answer 29

d. all of the above.

Question 30

How big is the food industry?
a. 2nd largest in the US
b. 5th largest in the US
c. 13th largest in the US
d. largest in the US

Answer 30

d. largest in the US

Question 31

How do bacteria reproduce?

Answer 31

binary fission

Question 32

What is the largest cost of producing food?

Answer 32

labor

Question 32

What are the best packaging materials for freezing foods?

Answer 32

materials that seal moisture in and conform to food

Question 33

What is the major cause of deterioration of potato chips?

Answer 33

oxidation

Question 34

What is a catalase and where is it found/used?

Answer 34

an enzyme found in most aerobic cells