Food Science Exam 5

Which of the following is an example of an extrinsicfactor that affects growth of microbes?
1. water activity
2. pH
3. nutrients
4. temperature
5. inhibitors

2. The stage in a microbial growth curve where there is little or no growth because the microbes are adjusting to the environment is …
1. death phase
2. stationary phase
3. log phase
4. lag phase
5. replication phase

1. A single-celled eukaryote such as Giardia lamblia is a …
1. fungi
2. mold
3. bacteria
4. protozoa
5. virus

Food borne infections require the consumption of viable microbes that grow and produce symptoms typical for an infectious disease.
1. True
2. False
True False

Microbes associated with food disease and death will include all of the following except:
1. Salmonella enterididis
2. Listeria monocytogenes
3. E. coli O157:H7
4. Pediococcus cerevisiae
5. Clostridium botulinum

Which of the following is not a frequent factor in food poisoning?
1. Improper storage temperature
2. Poor personal hygiene
3. Overcooking
4. Cross contamination
5. Food from unsafe sources

Edible mushrooms are known to contain a trace amount of this natural toxin:
1. saffrole
2. thiocyanate
3. hydrazine
4. glucose
5. cholesterol

Which of the following is not a responsibility of the FDA?
1. Inspect food processing facilities
2. Establish GMP
3. Inspect every meat carcass
4. Approve food additives
5. Regulate label content

Good nutrition involves getting proper nutrients without consuming too many ...
1. microbes
2. calories
3. micronutrients
4. organic foods
5. fake fats

With regards to reducing fat intake as a way to reduce calories, which of the following statements is false?
1. Scientists have developed some fake fats.
2. Selecting lower fat versions of some foods is possible.
3. Eliminating fats from the diet is unhealthy.
4. Replacing fats in food has no effect on taste or texture of food.
5. Substituting carbs or protein for fat may work to reduce calories.

Safety and nutritive value of food is a function of all the following except ...
1. preparation
2. storage
3. handling
4. pricing
5. production

Which of the following is not considered an example of a deficiency disease?
1. night blindness
2. osteoporosis
3. obesity
4. anemia
5. scurvy

A recommended diet for average people contains 50% of
calories from carbohydrates, 10% of calories from lipids, 20% of calories from
protein, and 20% of calories from fiber.
1. True
2. False
True False

Which of the following is an example of a nutraceutical?
1. fortified cereal
2. green tea extract
3. yogurt with probiotics
4. snack bars with omega 3 fatty acids
5. orange juice with added calcium

Nutrition is by far the most universally important reason that all people use for choosing the foods they eat and has a major role in every decision consumers make when it is mealtime.
1. True
2. False
True False

The fundamental function for foods is to provide energy and nutrients for maintaining good ....
1. culture
2. budget
3. health
4. convenience
5. weight loss

Approximately how many calories correspond to a pound of body weight?
1. 9
2. 454
3. 1,000
4. 3,500
5. 12,500

Which of the following may influence food choices that are made by consumers?
1. Religion
2. Ethnicity
3. Family tradition
4. Advertising
5. All of the above

Which of the following is not considered a sensory property of food?
1. color
2. flavor
3. sound
4. texture
5. nutritional content

Which of the following is not a way to achieve weight loss?
1. avoiding exercise
2. taking appetite supressants
3. fasting
4. counting calories
5. avoiding certain foods

A processing method that sterilizes product prior to
packaging is …
1. cooking
2. blanching
3. pasteurizing
4. canning
5. aseptic processing

Processed foods are products such as canned peas, corn oil, or orange juice that have been preserved so they will not spoil as quickly as
fresh, whole foods.
1. True
2. False
True False

Low acid foods to which acids are added so the pH is 4.6 or less and aw is 0.85 or more are called …
1. low acid foods
2. acid foods
3. high acid foods
4. acidified foods
5. adulterated foods

A drying method that can not be applied to solid foods like meat or cheese is …
1. air drying
2. freeze drying
3. spray drying
4. oven drying
5. sun drying

Which of the following is not a step in the process of wet milling for production of corn starch?
1. drying
2. grinding
3. curing
4. steeping
5. centrifugal separating

Shelf life, packaging, and cost are always the most
important considerations in the design of a food process.
1. True
2. False
True False

The benefits of formulated foods include all of the
following except...
1. safety
2. nutritional consequences
3. stability
4. convenience
5. flavorful

A unit operation that is not utilized in the manufacture of hot dogs is ...
1. chopping or emulsifying
2. conching
3. peeling
4. smoking or cooking
5. chilling

This ingredient is used for some formulated foods to form dispersions, sols and gels which stiffen the texture of pies, fillings, jams and jellies.
1. high fructose corn syrup
2. baking soda
3. sodium nitrite
4. pectin
5. sodium erythorbate

To be labeled "Vanilla Ice Cream", the product may
contain over 50% artificial flavoring.
1. True
2. False
True False

Which of the following choices creates a false statement?

Ice cream is frozen foam containing ....
1. emulsified fat
2. starter cultures of Pseudomonas and ropionibacteria organisms
3. colloidal protein
4. sweeteners and flavorings
5. emulsified air

This is a popular cheese in America with 45-52% moisture and the curd is given a "pasta filata" treatment that aligns proteins into fibers.
1. Cheddar cheese
2. Mozzarella cheese
3. Pasteurized process (American) cheese
4. Swiss cheese
5. Cottage cheese

Which of the following is false?
1. Sugars are a major source of calories in formulated foods.
2. Sugars provide bulk, structure and flavor in formulated foods.
3. Artificial sweeteners have and intense flavor so a small portion can sweeten large batches.
4. Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
5. Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.

Which of the following is considered to be a
stabilizer?
1. benzoic acid
2. lecithin
3. sodium nitrite
4. butylated hydroxyanisole (BHA)
5. rosemary extract

Fresh meat, poultry and seafood are examples of ...
1. formulated foods
2. emulsifiers
3. chilled foods
4. shelf stable foods
5. prepared foods

Which of the following is an example of a climacteric
fruit?
1. banana
2. squash
3. strawberry
4. rutabaga
5. celery

Which of the following is not
considered by USDA to be one of the safe methods for thawing a frozen turkey?
1.thawing in a refrigerator while in original package
2. thawing in a microwave oven after removing package
3.thawing on a kitchen counter at room temperature
4. thawing in cold water in package
5. thawing while cooking from frozen condition

The sensory scientist may use
monosodium glutamate to train panelists to recognize which taste?
1. Sweet
2. Umami
3. Bitter
4. Salty
5. Sour

Which of the following is not a
type of papillae on the tongue?
1. filliform
2. circumvallate
3.olfactory
4.foliate
5.fungiform

Sensory evaluation is defined as
the scientific discipline used to evoke, measure, analyze, and interpret human
reactions to those characteristics of foods and beverages as they are perceived
by senses of sight, smell, taste, touch, and hearing.
1.True
2.False
True False

Sensory quality is a complex
response that is derived by human perception of ...
1. flavor
2. color
3. texture
4. sound
5. all of the above

Supertasters have more than the
usual number of taste buds and tend to be more sensitive to taste qualities
such as bitterness, sweetness, and saltiness.
1. True
2. False
True False

Examples of affective or hedonic tests are either discrimination tests or descriptive tests.
1. True
2. False
True False

Which of the following former presidents was responsible
for establishing Thanksgiving as a national holiday on the fourth Thursday of
November?
1. George Washington
2. Abraham Lincoln
3. John F. Kennedy
4. Thomas Jefferson
5. George W. Bush

Which of the following meats was not
served at the original Thanksgiving in Plymouth?
1. turkey
2. venison
3. eels
4. ham
5. clams

A brine solution to enhance juiciness and flavor of turkey may contain all the following except …
1. vegetable stock
2. salt
3. peppercorns
4. water
5. annatto

Combining DNA molecules from
different sources into one molecule in a test tube is called …
1. cross breeding
2. hybridizing
3. using recombinant DNA technology
4. cloning
5. star-linking

According to the International
Society for the Acquisition of Agri-Biotech Applications, crops enhanced
through biotechnology were planted extensively in all of these countries except…
1. U.S.
2. Canada
3. Brazil
4. Paraguay
5. Italy

An example of an ethical or moral concern that could be associated with products of genetic engineering is...
1. antibiotic resistance
2. herbicide resistance
3. production of new toxins
4. transfer of animal genes into food crops
5. allergen introduction

One of choices of units used by food engineers
to measure heat energy is ...
1. Reynolds number
2. Fahrenheit
3. kilo Joules
4. Celcius
5. pounds per square inch (psi)

Based on composition and the fact
that microwave ovens are effective because they heat foods that contain water,
which one of the following does not heat well in a microwave oven?
1. vegetable oil
2. pork chops
3. pop corn
4. butter
5. carrots

The field of psychrometrics is concerned with evaluating thermodynamic properties of mixed gases present in air and an application of this is in the evaporation of water from food.
1. True
2. False
True False

All of the following represent a list of basic principles associated with food engineering...
1. mass balance
2. heat transfer
3. energy balance
4. mass transfer
5. genetic engineering

An example of a Newtonian food
that shows no change in viscosity as shear rate is increased would be ...
1. vegetable oil
2. soda
3. apple juice
4. water
5. all of the above

Heat input that results in a
change of state (freezing/melting or condensing/boiling) is called ...
1. specific heat
2. heat exchange
3. water activity
4. latent heat
5. sensible heat

The addition of hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily is ...
1. hydrogenation
2. oxidation
3. hydrolysis
4. interesterification
5. impossible

Operations that provide prepared foods for consumption off-site or in-house are ...
1. fast food restaurants
2. casual dining restaurants
3. cafeterias
4. food service operations
5. all of the above

The range of lightness to darkness of color is …
1. Hue
2. Color
3. Chroma
4. Intensity
5. Appearance

Which of the following does not contribute a sensation of “heat” in foods?
1. capsacin
2. gingerol
3. piperine
4. menthol
5. isothiocyanate

Safety and nutritional content of foods are examples of hidden characteristics because they are important to consumers but are not readily detected.
1. True
2. False
True False

Examples of chemical hazards associated with food-borne illness include all of the following except ...
1. Plant toxins
2. Plastics
3. Antibiotics
4. Hormones
5. Lubricants

A major obstacle to food quality and safety is ...
1. Product contamination
2. Government regulation
3. Heat exchange
4. Hazard analysis
5. Market segmentation

A program that considers the whole process when evaluating quality with emphasis that a consistent process results in a quality product is...
1. Quality Control
2. Quality Management
3. Quality Assurance
4. Statistical Process Control
5. HACCP

A science-based approach to prevent the production of unsafe foods is ...
1. Quality Control
2. Current Good Manufacturing Practices
3. Quality Assurance
4. Statistical Process Control
5. HACCP

A development stage where a bench-top or prototype product is created is called ...
1. idea generation
2. package design
3. commercial stage
4. development stage
5. scale up

Which of the following is true?
1. Line extensions are new flavors or slight modifications that require changes on the label.
2. Line extensions are defined as changes in a product feature.
3. Line extensions are similar to existing products.
4. Line extensions often have a success rate that is greater than novel introductions.
5. All of the above

To make chewy cookies, one should melt the butter, use bread flour, reduce the egg white and use a high ratio of brown sugar to white sugar..
1. True
2. False
True False

To make thin cookies, one should follow all of the following suggestions except ...
1. use butter
2. use a high ratio of white sugar to brown sugar
3. replace 1 egg with milk
4. add baking soda
5. add 1 cup of modified corn starch

Which of the following is not a step in the development of a new product that would involve testing an actual sample?
1. formulation
2. consumer testing
3. idea generation
4. scale up
5. process design

Create a true statement: The list of ingredients on a packaged food item will include ...
1. only the artificial ingredients.
2. the function of each ingredient.
3. all ingredients in descending order.
4. the exact amount of each ingredient.
5. the serving size and percent of daily value for each
nutrient.

Which of the following is associated with a food intolerance that does not involve the immune system?
1. peanuts
2. eggs
3. soy foods
4. wheat
5. sulfites

With regards to demographics used to determine market needs for a food product, which of the following is not considered to be important information?
1. age
2. education
3. geographic location
4. mother's maiden name
5. income

Which of the following agencies has a role in the regulation of the food industry?
1. Federal Trade Commission
2. Food & Drug Administration
3. Environmental Protection Agency
4. Occupational Health & Safety Administration
5. all of the above

The agency responsible for regulation of all meat products distributed in interstate commerce is …
1. FDA
2. BATF
3. DOT
4. NLEA
5. USDA

The category of recall that involves a violation of agency rules but does not involve a danger to the public is …
1. Class I
2. Class II
3. Class III
4. Class IV
5. Class V

Food engineering is the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as food additives, as they undergo chemical
interaction/reaction during harvest, storage, and distribution of foods.
1. True
2. False
True False

The term that refers to alkali treatment of chocolate to
reduce acidity and darken color is ...
1. tempering
2. dutching
3. conching
4. blooming
5. roasting

Which of the following is an example of an alkaloid compound found in chocolate?
1. cadmium
2. serotonin
3. lecithin
4. theobromine
5. none of the above

Which of the following is not a pigment associated with
plant tissues?
1. chlorophyll
2. betalain
3. carotenoids
4. myoglobin
5. anthocyanins

The factor affecting chemistry of plant tissue by causing leaching is ...
1. temperature
2. cutting/slicing
3. freezing
4. humidity
5. washing/soaking

Which of the follwoing endogenous toxicants is associated with potatoes?
1. solanine
2. amygdaline
3. myristicin
4. hydrazine
5. safrole

Which of the following does not have a character-impact compound that is effective for use as an artificial flavorant?
1. vanilla
2. cherry
3. almond
4. banana
5. chocolate

Vegetable gums are long chain polymers used for thickening, gelling and binding. One derived from
microbial fermentation is …
1. gum arabic
2. alginate
3. xanthan gum
4. carrageenan
5. guar gum

Which of the following is not an example of an indirect food additive?
1. cochineal
2. insects
3. hair
4. dirt/dust
5. antibiotics

Which of the following is not a noncaloric item?
1. vitamin A
2. iron
3. starch
4. dietary fiber
5. water

Which of the following is not an essential amino acid?
1. lysine
2. glycogen
3. methionine
4. valine
5. tryptophan

Which of the following is false?

1. Lipoproteins are water soluble substances that transport fat and cholesterol in the blood.
2. Very-low-density lipoproteins (VLDLs) carry cholesterol and triglycerides from the liver to the body.
3. High-density lipoproteins (HDLs) carry cholesterol back to the liver.
4. Lipoproteins should be the main source of calories in the diet in order to emulsify the contents of the intestine and increase absorption of essential nutrients.
5. Low-density lipoproteins (LDLs) carry cholesterol from the liver to body cells.

Melting point of fats increases with longer chain length and greater degree of saturation for the fatty acids.
1. True
2. False
True False

An example of a bioactive fatty acid studied for numerous health effects and predominantly found in ruminant products or health supplements is ...
1. Conjugated linoleic acid
2. Lysine
3. Hydrogenated vegetable (soy) fat
4. Whey protein
5. Salatrim (short and long chain acid triglyceride
molecule)

Which of the following is used for the pharmaceutical
inhibition of fat absorption?
1. olestra
2. maltodextrin
3. hydrolyzed oat flour
4. microparticulated milk (Simplesse)
5. orlistat

A single-celled eukaryote such as Giardia lamblia is a…
1. fungi
2. mold
3. bacteria
4. protozoa
5. virus

The stage in a microbial growth curve where there is little or no growth because the microbes
are adjusting to the environment is …
1. death phase
2. stationary phase
3. log phase
4. lag phase
5. replication phase

Which of the following is an example of an extrinsic factor that affects growth of microbes?
1. water activity
2. pH
3. nutrients
4. temperature
5. inhibitors