FPS exam 1 - Lecture notes Exam 1 PDF

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FOS 3042 Exam 1 Question Bank Study online at quizlet.com/_4rbeq2 1.

3. Which of the following statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1?

Inspecting beef carcasses in the Maryland Abattoir

2.

Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group? Cheddar cheese Cream cheese Butter All of the above

Cheddar cheese

3.

Beef, pork and poultry are part of what category in the food manufacturing industry?

Animal Slaughtering and Processing

4.

The bright red color of fresh meat cuts that the meat department in a grocery store would like to display is due to

Oxymyoglobin

5.

By definition, the ripe ovary and surrounding seeds is considered a

fruit

6.

Cellulose is

7.

The concept that involves a scale from 0 to 1 and affects microbial growth is known as the "hurdle principle" relative humidity water activity free water

8.

13.

How does Food Technology differ from Food Science? It does not. The two are the same. Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods. Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

14.

How many calories or kcals does a gram of carbohydrate have? 2 4 7 9

4

a polysaccharide

15.

How many calories or kcals does a gram of fat have?

9

water activity

16.

How many calories or kcals does a gram of protein have?

4

17.

Hydrogenating vegetable oils thins the vegetable oil forms triglycerides forms cis- fatty acids forms trans- fatty acids

forms trans- fatty acids

18.

Improving existing food products and processes might be

the activities of a food scientist

19.

In the presence of acid or heat, chlorophyll is degraded to

Pheophytin

20.

In what solvent are lipids soluble?

Chloroform

21.

The level of pH above which a food is considered to be a low acid food is:

4.6

22.

Lipids designated as oils are most likely _______, at room temperature.

liquid

23.

Mediterranean Diet is known to be

high in monounsaturated fat

24.

Myoglobin is commonly found in

Red meat

Effective packaging for food products can An understanding be made with Colorful graphics of man-made solid materials An understanding of man-made solid materials Any material that seals well Lots of air

9.

Fats and oils are otherwise known as

triacylglycerols

10.

Fats are

crystalline in nature

11.

Food companies can legally add water to meat and fish using

phosphates

12.

Foods are _________ composed of elements from the periodic table.

chemicals

25.

On the food ingredient label...

the most predominant ingredient is listed first.

26.

Pectin

helps form jams and jellies

27.

The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called

All of the above

28.

Regarding food composition, you can the USDA Nutrient find an accurate percentage of water Database for Standard Reference and nutrients in

29.

Saturated fatty acids

do not contain double bonds in the carbon chain

30.

Starch

All of the above

31.

Substances that quench oxidative reactions are

Antioxidants

32.

Taste receptors on the tongue recognize which of the following?

Salty

33.

Three fatty acids attached to a glycerol backbone is called

Triacylglycerol

34.

Three fatty acids attached to a glycerol backbone is called

triacylglycerol

35.

Titratable acidity is equivalent to pH measures total acidity measures only associated ions measures only dissociated ions

measures total acidity

36.

Triglycerides are also known as

TAG or triglycerol

37.

Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of: Biology Nutrition Toxicology Materials Science

Biology

Water Activity (AW) is defined as

the ratio of substance vapor pressure / vapor pressure of pure water

38.

39.

Water Activity (Aw) is defined as humidity the ratio of substance vapor pressure / vapor pressure of pure water free water All of the above

the ratio of substance vapor pressure / vapor pressure of pure water

40.

What does a bomb calorimeter determine in a food sample?

Its caloric content

41.

What does IFT stand for?

Institute of Food Technologists

42.

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?

MyPlate

43.

What is another name for Vitamin B2?

Riboflavin

44.

What is correct subgroup for white rice in the Grains Food Group?

Refined

45.

What is table salt commonly supplemented with?

Iodine

46.

What is the average number of items carried in a supermarket today?

More than 30,000

47.

What is the energy cost per food dollar as of 2013?

5.2 cents

48.

What is the most common acid added to food?

Citric acid

49.

What is the name for the study of flow and Rheology deformation characteristics of (food) materials? Deformatics Rheology Flowology None of these

50.

What is the very first method of food processing discovery?

Cooking

51.

What nutrient is not added back to a refined grain that has been enriched?

Fiber

52.

What vitamin is formed in the body when skin is exposed to sunlight?

Vitamin D

53.

Which attribute of foods do we quantify when we use the L a b scale?

Color

54.

Which attribute of foods do we quantify when we use the L a b scale? Color Viscosity Mouthfeel Shape

Color

55.

Which fatty acid is also called 18:3

Linolenic acid

56.

Which fruit contains the most amount of potassium per 100g?

Banana

57.

Which is not a type of taste testing?

Square test

58.

Which is one of the macronutrients?

Carbohydrates

59.

Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database. Apple juice, honey, apples, bread, flour, vegetable oil Apples, apple juice, bread, honey, vegetable oil, flour Apple juice, apples, bread, honey, flour, vegetable oil Apples, apple juice, bread, honey, flour, vegetable oil

Apple juice, apples, bread, honey, flour, vegetable oil

60.

Which of the following are aspects of food All of the above quality?

61.

Which of the following are classifications of carbohydrates?

All of the above

62.

Which of the following are considered functional groups in foods?

All of the above

63.

Which of the following are considered organic acids in foods? Malic acid lactic acid Fumaric acid all of the above

All of the above

64.

Which of the following are factors affecting bioavailability?

All of the above

65.

Which of the following are plant proteins not an excellent source for? Vitamin B12 Potassium Fiber Folate

Vitamin B12

66.

Which of the following are ways consumers judge food quality using their senses?

All of the above

67.

Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the USDA's nutrient database. Cereal, ready to eat, all bran complete wheat flakes Oats, instant, fortified, plain, dry Bread, wheat Waffles, plain, frozen, ready-to-heat

Cereal, ready to eat, all bran complete wheat flakes

Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology?

Increase in % disposable income spent on food

68.

69.

Which of the following categories from the food manufacturing industry is not represented in MyPlate? Dairy products Seafood Bakery and tortilla products Sugar and confectionery products

Sugar and confectionery products

70.

Which of the following colors are associated with carotenoid pigments? red yellow orange All of the above

All of the above

71.

Which of the following constitutes a basis for categorizing foods?

All of the above

72.

Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?

Food services

73.

Which of the following instruments measure color?

Colorimeter

74.

Which of the following is a correct match of a field of study and its benefit to the food scientists?

BiotechnologyEnzymes for cheese manufacturing

75.

Which of the following is an antioxidant used in food products?

BHA

76.

Which of the following is associated with the palatability of ice cream?

fat content

77.

Which of the following is considered a macronutrient? Lipids Vitamins Minerals All of the above

Lipids

78.

Which of the following is considered a natural food colorant? yellow #5 red#40 citric acid carminic acid

carminic acid

79.

Which of the following is considered a natural food colorant? yellow #5 red #40 citric acid carminic acid

carminic acid

80.

Which of the following is not a correct match? Vitamin B1-Ribloflavin Vitamin B3-Niacin Vitamin B9-Folic acid Vitamin B12- Cobalamin

Vitamin B1Ribloflavin

81.

Which of the following is not a fat soluble vitamin? Vitamin A Vitamin C Vitamin D Vitamin A

Vitamin C

82.

Which of the following is NOT a method used for proximate analysis of food composition?

Tasting for sweetness as an indication of carbohydrate content

83.

Which of the following is not fat soluble

Vitamin C

84.

Which of the following is not true for It is higher in protein almond milk? than milk, yogurt or cheese

85.

Which of the following is similar to cellulose because it is insoluble dietary fiber? inulin hemicellulose oligosaccharides All of the above

hemicellulose

86.

Which of the following lipids comes from a plant source?

palm & palm kernel oil

87.

Which of the following minerals is needed in the largest amounts by the human body?

calcium

88.

Which of the following organizations are highlighted in the videos at the end of Module 1?

NASA

89.

Which of the following organizations has a national nutrient database mentioned in the lecture?

USDA

90.

Which of the following pairs is a correct match for kind of fat and typical good source of fat?

saturated fats - meat & dairy

91.

Which of the following rheological methods measures the time for a liquid to flow down an inclined plane?

Bostwick consistometer

92.

Which of the following statements about vegetables is not correct?

Avocados are high in sugar

93.

All of these are Which of the following statements are correct. correct? Enzymes catalyze many metabolic reactions without changing themselves. Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose. The substrate for lactase is lactose. All of these are correct.

94.

Which of the following sugars is typically sucrose called "table sugar"?

95.

Which of the following sugars is typically sucrose called "table sugar"? glucose fructose sucrose lactose

96.

Who made the earliest peanut butter?

97.

Your friend is majoring in Food Science. Which of the following statements is accurate? Their studies examine the influence of food on consumer health. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling. Their dream job is in Food Product Development. All of the above.

Aztecs Their dream job is in Food Product Development....