FOS 3042 Quiz Questions PDF

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FOS 3042 Quiz Questions 

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Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food? o Food Services What is the very first method of food processing discovery o Cooking Effective packaging for food products can be made with o An understanding of man-made solid materials Which of the following is a correct match of a field of study and its benefit to the food scientists? o Biotechnology-Enzymes for cheese manufacturing Beef, pork and poultry are part of what category in the food manufacturing industry? o Animal Slaughtering and Processing What nutrient is not added back to a refined grain that has been enriched? o Fiber Which fruit contains the most amount of potassium per 100 g? o Banana What illustrative educational tool is intended for an easy way for consumers to remember which food groups to eat the most of and which to eat the least of? o MyPlate Which of the following statements are correct? o Enzymes catalyze many metabolic reactions without changing themselves. o Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose. o The substrate for lactase is lactose. o ALL ARE CORRECT How many calories or kcals does a gram of fat have? o 9 Which of the following are factors effecting bioavailability? o digestibility o absorbability o binding to indigestible material o All of the above Which of the following is not a fat soluble vitamin? o Vitamin C Titratable acidity o Measures total acidity The concept that involves a scale from 0 to 1 and affects microbial growth is known as o Water activity Which of the following are considered organic acids in foods? o Malic acid o Lactic acid

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o Fumaric acid o All of the above Which of the following are considered functional groups in foods? o Ketone group o Methyl group o Ester group o ALL OF THE ABOVE Starch o is not very sweet o can be modified for differing types of thickness o thickens liquids to form gravies, pastes, and gels o All of the above Which fatty acid is also called 18:2? o linoleic acid Saturated fatty acids o do not contain double bonds in the carbon chain Pectin o helps form jams and jellies Which attribute of foods do we quantify when we use the L a b scale? o Color The bright red color of fresh meat cuts that the meat department in a grocery store would like to display is due to o Oxymyoglobin Which of the following is an antioxidant used in food products? o BHA Substances that quench oxidative reactions are o Antioxidants Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food? o Food services Your friend is majoring in Food Science. Which of the following statements is accurate? o Their dream job is in Food Product Development. Who made the earliest peanut butter? o Aztecs What is another name for Vitamin B2? o Riboflavin Beef, pork and poultry are part of what category in the food manufacturing industry? o Animal Slaughtering and Processing Which of the following categories from the food manufacturing industry is not represented in MyPlate? o Sugar and confectionery products Which of the following statements about vegetables is not correct? o Avocados are high in sugar.

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What does a bomb calorimeter determine in a food sample? o Its caloric content Cellulose is o a polysaccharide. Which of the following minerals is needed in the largest amounts by the human body? o Calcium Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database. o Apple juice, apples, bread, honey, flour, vegetable oil Which fatty acid is also called 18:3? o linolenic acid Hydrogenating vegetable oils o forms trans- fatty acids Which of the following are classifications of carbohydrates? o monosaccharides o disaccharides o oligosaccharides o All of the above Which of the following sugars is typically called "table sugar"? o sucrose What is the name for the study of flow and deformation characteristics of (food) materials? o Rheology Which of the following colors are associated with carotenoid pigments? o red o yellow o orange o All of the above Which of the following are ways consumers judge food quality using their senses? o appearance o taste o texture o All of the above Which is not a type of taste testing? o Square test FDA is authorized to regulate various aspects of foods by the following laws except o Federal Food Drug and Domestic Act Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise? o Food and Drug Administration Why do we have food laws? o To ensure food safety o To prevent economic fraud

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o To inform consumers about the nutritional content of foods o All of these A standard of identity establishes and maintains the identity and quality of a food product by o specifying mandatory ingredients. o allowing optional ingredients. o specifying processing steps involved in the manufacturing of the food. o All of the above Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________. o USDA Which processing method is classified as an additive according to the Food Additives Amendment? o Irradiation Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau? o Production of alcoholic beverages o Importation of alcoholic beverages o Labeling and advertising of alcoholic products o All of these. Which of the following statements is correct regarding the Food Additives Amendment? o The amendment required FDA approval before an additive could be used in food. o The amendment placed the burden on the manufacturer to prove additive’s safety for the intended use. o Both of the statements above are correct. Homogenization is an example of o Size reduction Which of the following is an example of mass transfer that would occur as you prepare a cup of tea for yourself? o Diffusion of color, flavor and other compounds into the hot water o Aroma compounds that you smell o Steaming above the cup o All of the above In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum o 12-D The process applied to fruits and vegetables to inactivate natural food enzymes is known as o Blanching Which of the following is desirable in frozen foods? o Fast freezing During what decade was cold preservation commercialized in the United States? o 1920s

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What is the name of the method used to freeze liquid or semi-liquid foods? o Scraped surface freezing What causes freezer burn? o Loss of water over time due to fluctuations in temperature What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration? o Case hardening Air drying is a method used to o Dehydrate foods Spray drying o atomizes liquids into small solid particles Which of the following is TRUE regarding drying curves? o bound water is harder to remove compared to free water Egg substitutes most often o Remove the fat from the yolk Which of the following is considered a quality downgrade in raw poultry? o Broken bones When eggs undergo candling o the egg is passed by a light source to check the position of the yolk and size of aircells What causes rigor mortis in poultry? o anaerobic glycolysis Which of the following is not one of the 9 certified colors approved for food use? o Colorant derived from beets FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat, poultry, and processed egg products. o Interstate A standard of identity establishes and maintains the identity and quality of a food product by o specifying mandatory ingredients. o allowing optional ingredients. o specifying processing steps involved in the manufacturing of the food. o All of the above Which of the following grades indicates highest quality in beef? o Prime Which of the following unit operations help achieve uniformity in product properties? o Mixing Which of the following is NOT one of the purposes of food processing? o To eliminate the bacteria in the gut Heat transfer occurs during o Pasteurization of milk o Freezing of broccoli o Baking of bread

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o All of the above Which preservation method allows the safe transportation of milk in a lunch-box at room temperature? o UHT Pasteurization What microorganism is considered the most heat resisitant pathogen found in food? o Clostridium botulinum In thermal processing, it is a good practice to have an F-value of o 3.0 or above The acronym "IQF" stand for o Individually Quick Frozen After the harvest of vegetables or the slaughter of animals it is necessary to o cool the produce or meat as soon as possible to extend the shelf-life How are blueberries typically frozen? o Fluidized bed freezing Which of the following is a reason to dehydrate food? o food preservation Which of the following are reasons to concentrate foods? o reduces the weight and volume of the food In poultry, dark meat contains o more fat compared to white meat What is best quality grade given to eggs? o Grade AA The process that skims boiled animal fat in water is known as o Rendering Muscle composition of red meat contains o All essential amino acids If an animal is stressed before harvest, which of the following will occur? o Fast rigor mortis Which of the following answers is associated with the quality of red meat and fish? o Age of the red meat or fish Lipids in food are commonly known as o Fats and oils Hexadecanoic fatty acid is also known as o Palmitic acid Fats and oils are otherwise known as o Triacylglycerols Food companies can legally add water to meat and fish using o Phosphates Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation? o Mashing What is malt?

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o Germinated barley (or other grain) in which starch breaking enzymes are activated. Which of the following statements about the Swiss Water Process is FALSE? o Carbon filter traps flavor molecules so that flavor of coffee beans is preserved Roasted coffee is often vacuum packaged because o the flavor is very sensitive Of the three major types of tea, which of the following is most common in the United States? o Black tea Which is a juice box made of? o Paper, aluminum foil and plastic What causes temporary hardness in water? o Calcium and magnesium salts which can be removed by boiling What is an acceptable way of standardizing 100% Orange Juice? o Adding essence obtained from orange peels back into orange juice Which of these make a better meat marinade for dry heat cooking? o Soy sauce How does marbling make meat more tender? o Both by decreasing the shrinking of muscle fibers and by providing lubrication Which of the following is a beginning stage of rigor mortis? o muscle tissue becomes very tough Which of the following is associated with the palatability of ice cream? o fat content Butter contains approximately o 80% fat Which of the following lipids comes from a plant source? o palm & palm kernel oil Fats are o crystalline in nature Cod liver oil comes from what animal? o a fish The process in beer production that produces carbon dioxide and ethanol is known as o fermentation Which of the following is NOT due to CO2 in carbonated beverages? o Brown color What are adjuncts in beer making? o Cereals like corn and rice added used to cut down cost and add flavor Which of the following are types of water available in the United States as beverages? o Mineral water o Sparking water o Purified water o All of the above Which is NOT a method used to decaffeinate coffee?

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o Chill proofing Wine is made by adding yeast to fruit juice in o an anerobic environment How is juice that comes in a single serve juice box treated to ensure safety? o It is pasteurized and then filled into a sterilized box in an aseptic environment. All of the following statements about enzymes are correct EXCEPT: o Pectin methyl esterase causes browning of cut fruit. Which of the following is not a result of light exposure of food? o Reduced tenderness and juiciness in meat Which of the following combinations are not commonly encountered during drying? o High temperature-high humidity Microwaves, UV light and ionizing radiation... o are examples of electromagnetic radiation. o can be used to preserve food. o are better suited for treatments at substerilization doses. o All of these are correct. Which of the following is a parasitic hazard in raw pork? o Trichinella What organism was the number one cause of bacterial foodborne illness in the United States in 2012? o Salmonella The most common way of reducing foodborne pathogens in food is o to properly cook the food Milk is fermented by bacteria to produce o blue cheese o yogurt o swiss cheese o all of the above Which of the following are potential hazards in foods? o Chemical o Physical o Biological o All of the above Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States o it is rarely diagnosed because symptoms disappear within 24 hours and are not reported Which microorganism is otherwise known as STEC? o E. coli O157:H7 Infant botulism might be obtained by the consumption of o Honey Heat applied to make scrambled eggs o Denature proteins

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Which of the following is not a possible result of microbial activity? o Crystallization of water Which is incorrect about enzymes in foods? o They taste sour. Chill injury in fruits and vegetables can occur at temperatures as high as o 56 degrees F Which of the following symptoms may indicate chill injury? o Surface lesions o Internal discoloration o Failure to ripen normally o All of these Which of the following statements is not correct? o FDA sets a zero tolerance for insects and insect parts. Which of the following enzymes cause browning of apple slices? o Polyphenol oxidase Ionizing radiation approved for use on foods are o Gamma rays and X-rays Which of the following is the major cause of microbial death during drying? o High temperature-low moisture conditions that last throughout cooling Which is correct about commercial sterility? o A commercially sterile product may contain a viable spore that cannot grow due to various properties of the food. What causes plasmolysis? o Placing food in syrup or brine Which of the following preservation methods will not inactivate enzymes? o Irradiation Each of the following indicates a desirable characteristic of a chemical preservative except: o Enhances flavor and color of the product Plasmolysis is... o the mechanism of action for salt or sugar used as food preservative. o caused by high osmotic pressure outside the cell. o the shrinkage of microbial cells due to water loss. o All of the above Which of the following accurately explain(s) why someone may want to add a few grains of rice to their salt shaker? o To absorb moisture from ambient air so that those water molecules are not available for a saturated salt solution on salt crystals. Which of the following is the primary reason why you should not eat raw cookie dough? o Raw eggs in the recipe may harbor Salmonella Fermentation and pickling of vegetables are examples of o controlled spoilage Which is a good way to keep guacamole from turning brown?

o Keeping in a well-sealed container...