FSN 125 Weekly Quizzes

What is the role of water in foods?

a. cleaning and sanitation

b. supports microbial growth

c. heat transfer

d. humectant

e. reaction medium

f. sweetener

a, b, c, e

a low acid food has a

pH > 4.6

match the monosaaharides that when covalently linked by a glycosidic bond form the disaccharide:

a. maltose

b. sucrose

c. lactose

a. glucose + glucose

b. glucose + fructose

c. glucose + galactose

Clearly explain the differences between baking soda, single-acting baking powder, and double acting baking powder. How are these used to leaven baked goods?

Baking soda is only sodium bicarbonate, so it needs an acid component to be added in order for CO2 to be released. Single-acting baking powder only has one reaction when moisture is added, whereas double-acting baking powder causes a reaction twice: when moisture is added and with the addition of heat. These leaven baked goods through release of CO2 because the acids generate H+ ions.

In which of these products is sugar in the liquid state?

a. Simple syrup

b. Powder dextrose

c. Rock candy

d. Table sugar

a.

What is the correct term used to describe the process that occurs to starch when it is cooled after gelatinization?

a. Gelatinization

b. Pasting

c. Synerisis

d. Retrogradation

d.

Which hydrocolloid would you select to make low sugar jam?

low methoxy pectin

True or False. “Maillard reaction requires only sugars and high heat to form brown colors in foods.

False. Maillard reaction requires sugars, a protein, and high heat to form brown colors in foods.

___ and _ are the two molecules that are found in starch. __ is linear and _ is branched.

Amylose, Amylopectin, Amylose, Amylopectin

Describe the process of gelatinization. What happens between starch molecules and water during gelatinization? What is the outcome of gelatinization? Describe the process of retrogradation. What happens between starch molecules and water during retrogradation?

Gelatinization is the disruption of intermolecular bonds, loss of birefringence, irreversible swelling, and loss of crystallinity in the starch granule in the presence of water and heat. The starch granule takes up water, increasing in size, until it reaches a temperature where it is fully hydrated and loses its birefringence property. The outcome is max viscosity. Retrogradation is the process by which disrupted starch molecules in a cooked, gelatinized starch product reassociate and form more ordered, crystalline structures upon cooling. Water is pushed out of the gel during this process

Which of the following does not indicate an adulterated product?

a. Pesticide residues

b. Unapproved food additive

c. Metal shaving

d. Wrong front of package display panel

d.

True or False “The big nine allergens are …”

False. The big nine allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.

In your own words, what is a Standard of Identity? Where can we find information on the Standards of Identity for foods?

SOI are the requirements made that determine what a food product can be branded as. They can be found in the Code of Federal Regulations

Describe what portions of Nutrition Facts label are regulated by Federal Government.

The Federal Government regulates Organic label, serving size, calories, macro and micro nutrients, sugars, sodium, ingredient list, and any allergens or health claims.

Which of the following is not an extrinsic factor of microbial growth?

a. Relative humidity

b. Nutrient content

c. Oxygen

d. Temperature

b.

Which of the following is NOT typically a result of the fermentation process in foods?

a. Production of organic acids

b. Production of CO2

c. Increased food spoilage

d. Extended shelf life

c.

Read the following news release and select the correct type of food safety hazard.

“More than 2 million pounds of chicken is being recalled because the poultry "may be contaminated with extraneous materials, specifically metal," the U.S. Department of Agriculture’s Food Safety and Inspection Service announced Wednesday. According to the USDA, Simmons Prepared Foods, Inc., based in Gentry, Arkansas, is recalling several of its ready-to-cook chicken products, which include chicken legs, wings and whole chickens. The notice says the chicken was shipped "to institutions in Alabama, Arizona, Arkansas, California, Georgia, Minnesota, Oklahoma and Pennsylvania." Institutions can include restaurants, schools, hospitals and distributors. The recall doesn't include chicken sold in stores. The items were produced between Oct. 21 and Nov. 4, according to the recall notice. "Food safety is a very serious matter at Simmons," the company said in a statement Wednesday. "That is why Simmons has issued a precautionary and voluntary recall of approximately 2 million pounds of fresh and frozen chicken products ... We are working closely with regulatory authorities and affected customers to expedite this product recall.””

physical

___ is a food safety management methodology to identify issues that may occur in foods during production, to identify the steps in the production of food that can control hazards, and to monitor those steps to produce the safest food possible.

HACCP (Hazard Analysis and Critical Control Point)

True or False. “Food Spoilage microorganisms can lead to foodborne illness.”

False. Food spoilage microorganisms typically do not lead to foodborne illness; the effects include odor, sliminess, discoloration, souring, and gas formation.

Intrinsic and Extrinsic factor that affects microbial growth and how it is used to rpeserve food.

One intrinsic factor that affects microbial growth is water activity. Different microbes require different water activities to be able to grow: bacteria need around 0.9, yeast needs around 0.8, and mold needs around 0.6. So a lower water activity will prevent the growth of these.

An extrinsic factor is relative humidity, which affects the moisture content and water activity of foods. Modification of the environment's relative humidity can control microbial growth.

Which of the following is not a unit operation?

a. Storing raw tomatoes in a cooler

b. Processing tomatoes into tomato paste

c. Heat treatment of tomatoes

d. Putting tomato paste into cans

b.

Which food process is used to extend shelf life by removing most of the water from foods like fruits and vegetables?

a. Fermentation

b. Blanching

c. Irradiation

d. Freeze drying

e.Canning

d.

__ is a nonthermal processing technology used to reduce the microbial load of spices.

Irradiation

Define “unit operations” 3 examples

Unit operations are the individual steps or physical processes during food processing that change the properties of food materials. Each unit operation focuses on a specific type of physical change. Separating (separating components from food, can also be cutting), evaporation (removing water- small or large amounts), and mixing are all examples of unit operations.

True or False. “Pasteurization is designed to destroy all pathogens including vegetative cells and spores.

False. Pasteurization is designed to destroy most pathogenic microorganisms and spoilage organisms, but not bacterial spores

True or False. “In commercial sterilization, all particles in a food must reach the sterilization temperature for the specified time.

True

Explain the concept of “D-value” and why it’s important for process that rely on heat treatment.

D-value is the time required at a certain temperature to kill 90% of microorganisms in food. It's important for processes that rely on heat treatment because it helps determine the right heating time and temperature to make food safe while preserving its quality and nutrients.

Which of the following is a sensory test designed to analyse the flavor profile of a food in detail?

a. Descriptive analysis

b. Triangle test

c. Discrimination test

d. hedonic/affective test

a.

Which of the following is a sensory test designed to determine how much a consumer likes a food product?

a. hedonic/affective

b. Descriptive analysis

c. Discrimination

d. Triangle

a.

True or False. “In a descriptive analysis panel, approximately 100 consumers are recruited to asses their liking of the food product”

False. In a descriptive analysis panel, a small group of trained panelists is recruited to describe and quantify the sensory attributes of a food product, not to assess liking.

Which of the following is a function of food packaging?

a. Protect the food from contamination

b. Provide convenience to consumers

c. Provide marketing information about the food

d. Produce waste

a, b, c

__ packaging is the term used to describe the layer of packaging material in direct contact with the food.

Primary

Three functions the plastic bag packaging is providing:

1. Containment: The packaging contains the vegetables together.

2. Communication: The packaging communicates the ingredients and other information, like that it is microwaveable ready in 7 minutes.

3. Convenience: The plastic bag makes the product easy to transport as it fits in many spaces and can easily be put in a bag with other groceries or in a freezer.