Food Science CDE

____________ are substances added to baked goods, such as cakes, to help them lighten or rise during baking.

A. Antioxidants

B. Emulsifiers

C. Leavening agents

D. Surfactants

C. Leavening agents

To deactivate enzymes in fruits and vegetables, the produce is immersed in boiling water in a process called _________.

A. pasteurization

B. condensation

C. blanching

D. neutralization

C. blanching

The nutrition label found on many food packages is called _____________.

A. Nutrition Education

B. Percent Daily Value

C. Health Claims

D. Nutrition Facts

D. Nutrition Facts

The number of minutes required to destroy a stated number of microorganisms at a defined temperature such as 250ºF is known as the ___________.

A. Z-value

B. F-value

C. D-value

D. P-value

B. F-value

______________ is the protein in meat that is responsible for meat color.

A. Myoglobin

B. Hemoglobin

C. Collagen

D. Elastin

A. Myoglobin

Microwaves do not affect all modecules equally. They have the greatest effect on ____________ molecules.

A. water

B. fat

C. starch

D. protein

A. Water

The water content in fruits, vegetables, and meats ranges between ________ percent.

A. 10-30

B. 30-50

C. 50-70

D. 70-90

D. 70-90

A company that makes fresh bratwurst has received complaints from consumers that the sausage looks uncooked in the center of the product even though the consumer has thoroughly cooked it. A scientist has been called in by the company to look at the product and identify thy this is occuring. The ability to view and understand the entire production process well enough to identify potential problem areas is called ___________.

A. quality assurance

B. trouble shooting

C. HACCP

D. technical service

B. trouble shooting

The creamy texture of Dannon® yogurt is an example of a food ________.

A. attribute

B. nutrient

C. flavor

D. aroma

A. attribute

The FDA has compiled a list of over 600 ingredients considered safe and are not designated as additives. This list is called the ____________ list.

A. Generally Recognized as Safe

B. Food Additive Status

C. Delaney

D. Everything Added to Food in the United States

A. Generally Recognized as Safe

___________ is a proteolytic enzyme that is used to coagulate milk to make cheese.

A. Lipase

B. Casein

C. Allicin

D. Rennin

D. Rennin

All foods have pH, which is the negative logarithm of the hydrogen ion concentration. The pH of most foods is in the ________ range of the pH scale.

A. acid

B. base

C. neutral

D. acid and base

A. acid

If a food product contains 10,000,000 microbes per gram, and experiences a 99.99 percent kill rate, then ____________ microbes per gram will survive.

A. 1

B. 10

C. 100

D. 1,000

D. 1,000

In the body, enzymes break down ___________ into simple sugars.

A. fat

B. protein

C. carbohydrates

D. water

C. carbohydrates

Microorganisims that grow at refrigeration temperatures are considered to be ________________.

A. thermophiles

B. psychrotrophs

C. mesophiles

D. thermotroph

B. psychrotrophs

The color of maple syrup is the result of a _____________ between a monosaccharide and an amino acid normally found in the sap of the maple tree.

A. Maillard reaction

B. enzymatic browning reaction

C. crystallization

D. endothermic reaction

D. endothermic reaction

__________ is a carbohydrate in some fruits that has the ability to form gels.

A. Sucrose

B. Fructose

C. Pectin

D. Maltose

C. Pectin

________________ is an example of a pure substance.

A. Dill pickles

B. Chocolate

C. Table salt

D. Ketchup

C. Table salt

A low acid food is a food that has _____________.

A. very little acid

B. a large amount of acid

C. a pH below 4.6

D. been acidified with citric acid

A. very little acid

______________ is a pathogen that grows under anaerobic conditions and is a concern in canned food products.

A. Clostridium botulinum

B. Escherichia coli O157:H7

C. Bacillus cereus

D. Staphylococcus aureus

A. Clostridium botulinum

____________ are important in the production of foods that contain water and fat, such as mayonnaise or margarine.

A. Enzymes

B. Homogenizers

C. Emulsifiers

D. Sequestrants

C. Emulsifiers

_______________ is an effective antioxidant that is used in many food products to prevent fat from oxidizing and developing off flavors.

A. Sorbic acid

B. Sodium chloride

C. Calcium propionate

_______________ is an effective antioxidant that is used in many food products to prevent fat from oxidizing and developing off flavors.

A. Sorbic acid

B. Sodium chloride

C. Calcium propionate

D. BHT

D. BHT

The carbon dioxide dissolved in a can of soda is a ______________.

A. aggregate

B. colloidal dispersion

C. globule

D. solute

D. solute

The length of time cottage cheese can be safely stored refrigerated before deteriorating is known as _______________.

A. display time

B. storage life

C. pack date

D. shelf life

D. shelf life

A 42 g serving of M&M's® (about 1/4 cup) contains 9 grams of fat, 30 grams of carbohydrates and 2 grams of protein. That would be the equivalent to ____________ calories.

A. 314

B. 219

C. 324

D. 209

D. 209

__________________ is a microorganisim that may be found in the body's nasal passages and on the skin, If perishable food contaminated with this organism is allowed to sit at room temperature for an extended period of time, this organism produces a toxin that causes foodborne illness.

A. Salmonella enteritis

B. E. Coli O157:h7

C. Listeria monocytogenes

D. Staphylococcus aureus

D. Staphylococcus aureus

_________________ florish in environments of high osmotic pressure, or low water activity, and are responsible for spoilage of dry fruits, fruit juices, and maple syrup.

A. Pathogenic bacteria

B. Osmiophilic yeasts

C. Viruses

D. Thermophilic molds

B. Osmiophilic yeasts

Commercially canned carrots, peas, and corn are processed in a huge pressure canner called a _____________.

A. extruder

B. rotary cooker

C. sterilizer

D. retort

D. retort

The ____________ is the agency responsible for regulating most non-meat food and food products.

A. EPA

B. USDA

C. FDA

D. CDC

C. FDA

________________ is a process that is used to prevent browning in fruit and light color vegetables.

A. Sulfiting

B. Dehydration

C. Stabilizing

D. Nutrification

A. Sulfiting

________________ is a scientific term that is used to describe how food feels in the mouth.

A. Flavor

B. Mouthfeel

C. Volatile

D. Viscosity

B. Mouthfeel

If a food product is altered so that it appears to be of a higher quality than it actually is, this is considered to be ____________.

A. food enhancement

B. a legal process

C. food adulteration

D. a benefit to consumers

C. food adulteration

During bread production, Sacharromyces cerevisiae causes bread to rise through a process known as ________________.

A. lyophilization

B. mastication

C. fermentation

D. hydrolyzation

C. fermentation

To stabilize lipids in some foods, __________________ such as citric acid, maltic acid, and tartaric acid are added to surround metal ions and prevent them from catalyzing the oxidation of unsaturated fatty acids.

A. texturizers

B. humectants

C. anti-caking agents

D. sequestrants

D. sequestrants

Liquid oil is changed into margarine through a process known as ______________.

A. emulsification

B. pasteurization

C. hydrogenation

D. oxidation

C. hydrogenation

A green radura symbol displayed on a food package label indicates that the product has undergone _____________.

A. lyophilization

B. irradiation

C. sterilization

D. pasteurization

B. irradiation

In the research and development laboratory of a food company, a scientist is deciding on the type of sweetener to use in a cereal product. Which sugar should they choose if they want to use the sweetest sugar from the following choices available to them?

A. maltose

B. glucose

C. sucrose

D. fructose

D. fructose

In _____________, a German chemist named Andreas Sigismund Marggraf discovered that the sweetness of sugar beets and of sugar cane was the result of sucrose.

A. 1650

B. 1774

C. 1829

D. 1888

B. 1774

When people work in a food processing establishment, employees are taught to wash their hands, and wear appropriate clothing and a hairnet. These steps are part of the company _____________ to produce safe and wholesome food.

A. good manufacturing practices

B. sanitation standard operating procedures

C. HACCP program

D. quality assurance program

A. good manufacturing practices

Milk is supplemented with Vitamin _______ because it is essential for growth and repair of bones.

A. A

B. D

C. E

D. K

B. D

The process that breaks down fat globules in milk to make them smaller and more uniform in size is called ____________.

A. lypophilization

B. pasteurization

C. encapsulation

D. homogenization

D. homogenization

Meat grading is a __________.

A. required procedure and conducted by the USDA

B. voluntary procedure and conducted by the FDA

C. required procedure and conducted by the FDA

D. voluntary procedure and conducted by the USDA

D. voluntary procedure and conducted by the USDA

The strechy, elastic protein found in wheat that gives bread its final shape and structure is called ____________.

A. chalaza

B. myosin

C. casein

D. gluten

D. gluten

The major or main part of a meal is called _______________.

A. an entree

B. a snack

C. an appetizer

D. junk food

D. junk food

Fermentation is a process step used by the manufacture of ______________.

A. chocolate

B. frankfurters

C. microwave popcorn

D. oatmeal cookies

A. chocolate

Scientists at the Calgene Company isolated the gene responsible for the deterioration of a tomato when it is picked, then used this knowledge to create the Flavr-Saver® tomato. This is an example of applying ____________ to alter the genetic makeup of a food product.

A. magic

B. physics

C. biotechnology

D. inorganic chemistry

C. biotechnology

________________ is the scale used to relate specific gravity of a beverage such as Diet Coke® to sugar content.

A. Water activity

B. Viscosity

C. Total solids

D. Brix

D. Brix

To prevent oil from separating in a jar of peanut butter, ___________ are added to the formulation.

A. interfering agents

B. antioxidants

C. stabilizers

D. neutralizers

C. stabilizers

The presence of Listeria monocytogenes in bologna is an example of a ___________ in food.

A. physical hazard

B. biological hazard

C. chemical hazard

D. acceptable hazard

B. biological hazard

The study of food production, processing, preparation, evaluation, and use is called ______________.

A. entomology

B. food science

C. ichthyology

D. agrobiology

B. food science

One of the functions of sodium nitrite in meat products is to _______________.

A. Inhibit mold growth

B. Inhibit growth of Clostridium botulinum in vacuum packaged cured meats

C. Minimize purge in vacuum packaged meats

D. Reduce color fading in aerobically packaged cured meats

B. Inhibit growth of Clostridium botulinum in vacuum packaged cured meats

____________ is the complete destruction of all microorganisms, except some bacterial spores.

A. Commercial sterilization

B. Pasteurization

C. Irradiation

D. Sterilization

A. Commercial sterilization

A process that changes the shape of a protein molecule without breaking its covalent bond is called ___________.

A. Denaturation

B. Coagulation

C. Agglutination

D. Saturation

A. Denaturation

The protein in meat that is primarily responsible for meat color is ______________.

A. Myosin

B. Actin

C. Myoglobin

D. Hemoglobin

C. Myoglobin

A microorganism commonly found in human nasal passages and on the skin that can cause food borne illness if food becomes contaminates is ____________.

A. Clostridium perfringens

B. Staphylococcus aureus

C. Clostridium botulinum

D. Escherichia coli O157:H7

B. Staphylococcus aureus

In organic elements essential for human health and growth are called ____________.

A. Vitamins

B. Minerals

C. Proteins

D. Fiber

B. Minerals

The technical name for freeze drying is ______________.

A. Lyophilization

B. Sublimation

C. Condensation

D. Evaporation

A. Lyophilization

Food scientists, who use their ability to view and understand the entire production process well enough to identify problem areas or deficiencies, are ___________.

A. Monitoring quality assurance

B. Troubleshooting

C. Implementing HACCP

D. Pilot testing

B. Troubleshooting

Butter is made by agitating cream to form a ____________ emulsion.

A. Water-in-oil

B. Gas-in-liquid

C. Oil-in-water

D. Gas-in-solid

A. Water-in-oil

Water activity is the degree of availability of water in food. The water activity of pure water is ___________.

A. 0.100

B. 1.000

C. 10.00

D. 100.0

B. 1.000

The sugar ____________ is sweeter than sucrose.

A. Fructose

B. Lactose

C. Glucose

D. Maltose

A. Fructose

The ____________ a fatty acid chain attached to a glycerol becomes, the more solid a fat will be at room temperature.

A. Shorter

B. Longer

C. Fatty acid chain length has no impact on how solid a fat becomes

D. More unsaturated

B. Longer

To control crystal size when making candy, an interfering agent such as ___________ is added.

A. Salt

B. Sugar

C. Water

D. Cream of tarter

D. Cream of tarter

Sodium benzoate is used in soft drinks primarily to inhibit _____________.

A. Rancidity

B. Color deterioration

C. Mold growth

D. Flavor breakdown

C. Mold growth

A company is formulating a high quality ice cream and wants to use milk from a breed of cow that will provide the highest percentage of butterfat in its milk. Milk from a ___________ cow should be used.

A. Jersey

B. Holstein

C. Shorthorn

D. Brown Swiss

A. Jersey

Vitamin D is added to milk to prevent a condition called _______________.

A. Scurvy

B. Pellagra

C. Rickets

D. Beriberi

C. Rickets

There are _________ principles of HACCP.

A. 3

B. 5

C. 7

D. 9

C. 7

To test a food manufacturing process with batches larger then bench top size, but smaller than full scale industry size processors will use ______________.

A. Mass production

B. Batch production

C. Pilot scale production

D. Prototype production

C. Pilot scale production

Fruits and vegetables are primarily composed of _____________.

A. Carbohydrates

B. Water

C. Protein

D. Fiber

B. Water

Fats and oils are part of a family of compounds called ___________.

A. Protein

B. Carbohydrates

C. Lipids

D. Fiber

C. Lipids

It is important for a food technologist to measure the relative number of hydrogen and hydroxide ions in a food system. This is also known as measuring the ___________ of food.

A. Water activity

B. Brix

C. pH

D. sodium concentration

C. pH

If a food product contains 10,000,000 (107) microbes per gram, and experiences a 99.9999 percent kill rate, then __________ microbes per gram will survive.

A. 1

B. 10

C. 100

D. 1,000

B. 10

The use of food additives in the U.S. is regulated by the _____________.

A. Food and Drug Administration

B. United States Department of Agriculture

C. Department of Health and Human Services

D. Animal and Plant Health Inspection Services

A. Food and Drug Administration

Microorganisms that cause human disease are known as _______________.

A. Parasites

B. Pathogens

C. Spores

D. Vegetative cells

B. Pathogens

Food that is dried or too high a temperature during dehydration can become ____________ on the outside of the product.

A. Blanched

B. Lyophilized

C. Mushy

D. Casehardened

D. Casehardened

A food technologist developing a formulation for soft dough should use ____________.

A. An equal ration of liquid to flour

B. Two parts flour to one part liquid

C. Three parts flour to one part liquid

D. Six parts flour to one part liquid

C. Three parts flour to one part liquid

Chocolate undergoes a _______________ process as part of one of the production steps from harvest to a finished chocolate candy bar.

A. Pasteurization

B. Homogenation

C. Fermentation

D. Lyophilization

C. Fermentation

Flavor is sensed by taste buds which are sensory organs located on parts of the tongue. The taste buds on the side of the tongue respond to ___________ flavors.

A. Sweet

B. Bitter

C. Salty

D. Sour

D. Sour

A _____________ is an illness caused by consuming a food that contains a harmful metabolite from a microorganism.

A. Food borne infection

B. Bacteriocide

C. Bacteriostat

D. Food borne intoxication

D. Food borne intoxication

A synthetic sweetener made of aspartic acid and phenylalanine that is found in many diet soft drinks is called _______________.

A. Asparatame

B. Sorbitol

C. Saccharin

D. Cyclamates

A. Asparatame

____________ is an alternative name for baking soda.

A. Carbon dioxide

B. Potassium bitartrate

C. Sodium bicarbonate

D. Calcium carbonate

C. Sodium bicarbonate

Vegetables are stored in individual rooms within a warehouse. The room storing ____________ would be expected to generate the most heat in one 24 hour period in their confined storage space.

A. Snap beans (5600 BTU/Ton/24 hours)

B. Asparagus (3440 BTU/Ton/12 hours)

C. Cucumbers (8400 BTU/Ton/48 hours)

D. Lima beans (4100 BTU/Ton/6 hours)

D. Lima beans (4100 BTU/Ton/6 hours)

The use of biochemical techniques to alter the genetic makeup of a plant to enhance characteristics for food production is called _______________.

A. Biogenetics

B. Biotechnology

C. Biophysiology

D. Biophysics

B. Biotechnology

____________ reacts with amino acids when milk is heated to contribute to the tan color and slightly caramelized flavor of cooked milk products.

A. Lactose

B. Casein

C. Whey

D. Milk fat

A. Lactose

An additive that can keep a compound, mixture or solution from changing its form or chemical nature is called a ___________.

A. Antioxidant

B. Buffer

C. Stabilizer

D. Preservative

C. Stabilizer

GMP is an acronym for _____________ in the food industry.

A. Get more practice

B. Good manufacturing procedures

C. Good methods procedures

D. Good manufacturing practices

D. Good manufacturing practices

Energy lost when water molecules form ice crystals is called __________.

A. Specific heat

B. Latent heat

C. Heat of fusion

D. Heat of vaporization

B. Latent heat

The government agency responsible for ensuring that meat and poultry are safe and wholesome for consumption is the _____________.

A. Food and Drug Administration

B. United States Department of Agriculture

C. Department of Health and Human Services

D. Animal and Plant Health Inspection Services

B. United States Department of Agriculture

Glucose, a simple sugar, melts at 150ºC. This is equivalent to ______________.

A. 101.1ºF

B. 238ºF

C. 65.5ºF

D. 302ºF

D. 302ºF

Oil and water normally separate because they are ___________.font size

A. Emulsified

B. Immiscible

C. Stabilized

D. A colloidal dispersion

B. Immiscible

The purpose for using a leavening agent such as baking soda or baking powder in cakes and cookies is to provide a source of ______________.

A. Sodium dioxide

B. Carbon monoxide

C. Sodium monoxide

D. Carbon dioxide

D. Carbon dioxide

Once food production operations are finished, a sanitation crew will remove all visible dirt, grime, and grease. This step is also called ______________.

A. Cleaning

B. Sanitizing

C. Rinsing

D. Disassembly

A. Cleaning

The part of a cauliflower used for food by consumers is (are) the _____________.

A. Tuber

B. Bulb

C. Flower buds

D. Berries

C. Flower buds

A food contains 8 grams of fat, 4 grams of carbohydrates, and 5 grams of protein. That would be equivalent to __________ calories.

A. 88

B. 108

C. 93

D. 113

B. 108

A food technologist is formulating a low carbohydrate pasta so they need to select a grain source that has the highest amount of protein and lowest amount of carbohydrates. They should use ___________.

A. Hard wheat

B. Millet

C. Rice

D. Soft wheat

A. Hard wheat

A compound that destroys bacteria on contact and has residual activity to continue to kill bacteria on a surface is called a ______________.

A. Bactericide

B. Bacteristat

C. Chemicide

D. Chemistat

A. Bactericide

A retort is a piece of equipment used for ______________.

A. Frying

B. Drying

C. Canning

D. Baking

C. Canning

_____________ is (are) required, by law, to be on all food labels.

A. The product price

B. Preparation instructions

C. The quantity

D. Suggested uses

C. The quantity

Fruits and vegetables discolor when bruised or cut due to ______________.

A. Caramelization

B. Sulfiting

C. Dehydration

D. Enzymatic browning

D. Enzymatic browning

______________ is a globular protein found in milk.

A. Casein

B. Keratin

C. Elastin

D. Gluten

A. Casein