Exam 1 AAAA

Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?

(a) Cheddar cheese

(b) Cream cheese

(c) Butter

(d) All of the above

a

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

A. animal food

B. other food

C. dairy product

D. animal slaughtering and processing

D

Below is the 2017 Food Dollar. Which of the statements is an INCORRECT comparison of this Food Dollar to the one from 2013, covered in the lecture?

a) the cost of Food Services has increased from 2013 to 2017

b) the energy cost has decreased from 2013 to 2017

c) farm production costs remained constant since 2013

d) finance and insurance costs remained constant since 2013

c) farm production costs remained constant since 2013

benzyl acetate

primary compound in strawberry flavor

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

Myoglobin

Oxymyoglobin

Metmyoglobin

None of these

Oxymyoglobin

Butter contains approximately

100% fat

80% fat

90% fat

70%

80% fat

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

fruit

Capsaicin

a) the color molecules dissolved in water

b) the primary compound in banana flavor

c) the spicy compound in hot peppers

d) the small particle that carries the dye particles

c) the spicy compound in hot peppers

Carbonated beverages are infused with

nitrogen gas

carbon dioxide gas

oxygen gas

xenon gas

carbon dioxide gas

Cellulose is

- A triglyceride

- An amino acid

- A polysaccharide

- Sweet

A polysaccharide

Color Lake

a) the color molecules dissolved in water

b) the primary compound in banana flavor

c) the spicy compound in hot peppers

d) the small particle that carries the dye particles

d) the small particle that carries the dye particles

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

water activity

During what decade was cold preservation commercialized in the United States?

1900's

1910's

1920's

1930's

1920's

Each of the following indicates a desirable characteristic of a chemical preservative except:

Is active on a wide spectrum of spoilage and pathogenic organisms

Enhances flavor and color of the product

Is active throughout the shelf life of the food.

Does not interfere with microbial activity such as leavening of bread.

Enhances flavor and color of the product

Effective packaging for food products can be made with

Colorful graphics

An understanding of man-made solid materials

Any material that seals well

Lots of air

An understanding of man-made solid materials

Enzymatic reactions with beneficial effects ...

a) do not take place in foods

b) take place in fermented foods such as yogurt

c) take place in canned foods such as spinach

d) take place in food such as orange juice

b) take place in fermented foods such as yogurt

Enzyme activity in foods that undergo freezing conditions

is accelerated

slows down

remains the same

converts the enzymes to water

slows down

Factors that affect nutrient content /composition:

Variety

Season

Geographical differences

Stage of harvesting

Handling

Processing

Storage

Cooking

Fats and oils are otherwise known as

brominated vegetable oil

glycerol ester of wood rosin

triamines

triacylglycerols

triacylglycerols

Fats are

equivalent to moisture content in foods

crystalline in nature

non-crystalline at any temperature

the least efficient source of energy for human energy storage

crystalline in nature

FDA is authorized to regulate various aspects of foods by the following laws except

Federal Food Drug and Domestic Act

Food Safety Modernization Act

Nutritional Labeling and Education Act

Food Additives Amendment

Federal Food Drug and Domestic Act

Fermentation and pickling of vegetables are examples of

uncontrolled spoilage

controlled spoilage

biotechnology

chelation

controlled spoilage

Flavor compounds

- May be hydrophilic and hydrophobic

- Are typically highly volatile

- Can be analyzed using a gas chromatograph

- All of the above

All of the above

Foodborne illness is more likely to cause death in which of the following demographic?

the very young

the very old

the immunocompromised

All of the above

All of the above

The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code?

FDACS

USDA

FDA

TTB

FDA

Food companies can legally add water to meat and fish using

ginger extract

phosphates

activated charcoal

potassium hydroxide

phosphates

The Food Safety and Inspection Service is under which government agency?

Centers for Disease Control

Food and Drug Administration

United States Department of Agriculture

Environmental Protection Agency

United States Department of Agriculture

Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to

preventing the contamination.

Foods are _________ composed of elements from the periodic table.

chemicals

From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to 30 years after infection?

beef

chicken

pork

turkey

pork

Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.

EPA

FDA

USDA

None of these

USDA

Fruit stored under refrigeration conditions for extended periods of time might undergo

flavor inversion

seed inflation

chill injury

spontaneous peel removal

chill injury

Gelatin ....

a) is a breakdown product of pectin

b) gives gummy bears their chewiness

c) is obtained from animals

d) A and B are correct

e) B and C are correct

e) B and C are correct

Golden raisins keep much of their original coloring thanks to

A. the variety of grapes used

B. sulfur dioxide used an additive

C. the rapid drying they go through in a forced-air drier

A and B are correct

B and C are correct

NOT A and B are correct

Heat transfer occurs during

Pasteurization of milk

Freezing of broccoli

Baking of bread

All of the above

All of the above

Heat transfer through the food container is faster if the container is made of

aluminum

Hexadecanoic fatty acid is also known as

myristic acid

palmitic acid

docosahexaenoic acid

eicosapentaenoic acid

palmitic acid

Homogenization is an example of

Size reduction

Aggregation

Separation

None of the above

Size reduction

How are blueberries typically frozen?

Immersion freezing

Fluidized bed freezing

Scraped surface freezing

Any of these methods will do.

Fluidized bed freezing

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.

How does marbling make meat more tender?

By decreasing the shrinking of muscle fibers

By providing lubrication

By breaking down proteins

Both by decreasing the shrinking of muscle fibers and by providing lubrication

Both by decreasing the shrinking of muscle fibers and by providing lubrication

How do microwave ovens heat food?

by ionizing molecules

by convection

by heating water molecules through intermolecular friction.

by oscillating fats and oils

by heating water molecules through intermolecular friction.

How is bloom strength measured?

A. the candy make drops some syrup for it to spread. How far it spreads is a measure of bloom strength.

B. gelatin samples are punctured by a probe. The amount of force required by the probe to penetrate a fixed depth is a measure of bloom strength.

C. A selected group of consumers chews the candy. The number of chews before the candy can be swallowed gives bloom strength.

D. any of the methods would be good

B. gelatin samples are punctured by a probe. The amount of force required by the probe to penetrate a fixed depth is a measure of bloom strength.

How is juice that comes in a single serve juice box treated to ensure safety?

It is sterilized and then filled into the box in an aseptic environment.

It is pasteurized and then filled into a sterilized box in an aseptic environment.

It is frozen into bricks and wrapped in the box before pasteurization.

It is pasteurized after filling.

It is pasteurized and then filled into a sterilized box in an aseptic environment.

How long does it take for the newly hatched chickens to reach market weight?

2-3 weeks

6-8 weeks

12-15 weeks

24-28 weeks

6-8 weeks

How long does it typically take to sundry grapes to make California Raisins?

A few hours

24 hours

2 weeks

2 months

2 weeks

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

2

4

7

9

4

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

9

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

- 0

- 4

- 7

- 9

4

How many carbons and double bonds does linoeic acid contain?

18, 2 double bonds (degree of saturation = 18:2)

How many carbons and double bonds does linolenic acid contain?

18, 3 double bonds (degree of saturation = 18:3)

Hydrogenating vegetable oils

(a) thins the vegetable oil

(b) forms triglycerides

(c) forms cis- fatty acids

(d) forms trans- fatty acids

d

Hydrogenating vegetable oils

-thins the vegetable oil

-forms triglycerides

-forms cis- fatty acids

-forms trans- fatty acids

forms trans- fatty acids

If an animal is stressed before harvest, which of the following will occur?

fast rigor mortis

slow rigor mortis

no rigor mortis occurs

chemical reactions in the muscle tissue will not occur

fast rigor mortis

Improving existing food products and processes might be

the activities of a food scientist

In beer production, roasted barley is also known as

barley malt

barley soup

malted milkshake

baked barley

barley malt

In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum

Z-value

High Temperature, Short Time Pasteurization

12-D

Ultra High Temperature Pasteurization

12-D

The ingredient list on a food label must include the common name and function of any approved preservative used in the food. What is the function of powdered cellulose as indicated on the ingredient list of the pizza maker we used as an example in the lecture?

To promote color retention

To prevent caking

To substitute gluten

To inhibit mold growth

To prevent caking

In poultry, dark meat contains

more fat compared to white meat

less flavor compared to white meat

less juiciness compared to white meat

better texture compared to white meat

more fat compared to white meat

In poultry processing, feathers are removed with

mechanical "fingers" made of rough, molded rubber like material

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

-Metchlorophyll

-Oxychlorophyll

-Pheophytin

-Chlorophytin

Pheophytin

In thermal processing, it is a good practice to have an F-value of

2.0

3.0 or above

1.5

1.0 or below

3.0 or above

In what solvent are lipids soluble?

- Water

- Vinegar

- Chloroform

- Maple syrup

Chloroform

In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013?

Canada

Chile

China

U.S.A

U.S.A

Irradiation is approved for use with

any food in which microbial growth needs to be controlled.

spices, seeds, lettuce, potatoes, meat.

milk, juice, pizza, fish.

pet foods.

spices, seeds, lettuce, potatoes, meat.

Isoamyl acetate

a) the color molecules dissolved in water

b) the primary compound in banana flavor

c) the spicy compound in hot peppers

d) the small particle that carries the dye particles

b) the primary compound in banana flavor

Jelly candies such as Swedish Fish, Chuckles, Dots and Jujyfruits are ... (Select all that apply)

1. made with starch

2. made with starch and gelatin

3. chewy and elastic

4. chewy but not elastic

1, 4

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

- 2.6

- 4.6

- 6.6

- 7.0

4

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

a) 2.6

b) 4.6

c) 6.6

d) 7.0

b) 4.6

limonene

primary compound in lemon flavor

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

water

plasma

solid

liquid

liquid

Match each word with its correct definition/explanation: Capsaicin

The spicy compound in hot peppers

Match each word with its correct definition/explanation: Color Lake

Small particle that carries the dye molecules

Match each word with its correct definition/explanation: Isoamyl acetate

The primary compound in banana flavor

Match each word with its correct definition/explanation: Soluble dye

Color molecules dissolved in water

matching definitions

-Capsaicin

-Soluble dye

-Color lake

-Isoamyl acetate

-Capsaicin: the spicy compound in hot peppers

-Soluble dye: color molecules dissolved in water

-Color lake: small particles that carry dye molecules

-Isoamyl acetate: the primary compound in banana flavor

Mediterranean Diet is known to be ...

a) low in monounsaturated fat

b) low in dietary fiber

c) high in saturated fat

d) high in monounsaturated fat

d) high in monounsaturated fat

Milk is fermented by bacteria to produce

blue cheese

yogurt

swiss cheese

all of the above

all of the above

The moisture content and the type of starch in a jelly candy will determine what quality in the final product?

-Sweetness

-Elasticity

-Hardness

-Shape

Hardness

Moisture sorption isotherms shows

1. the water activity is not the same as moisture content

2. the four types of water

3. the difference between desorption and adsorption (hysteresis)

a) Only 2 is correct

b) 1,2, and 3 are correct

c) Only 1 is correct

d) 1 and 3 are correct

d) 1 and 3 are correct

The most severe time temperature combination is used for

Pasteurization

Commercial sterilization

Sterilization

Blanching

Sterilization

Moving food through pipes is an example of

Mass transfer

Agglomeration

Conduction

Fluid flow

Fluid flow

Muscle composition of red meat contains

only sulfur containing amino acids

all essential amino acids

no amino acids

only branched chain amino acids

all essential amino acids

Myoglobin is commonly found in

Red meat

Myoglobin is commonly found in

red meat

fish

tomato fruit

blueberries

red meat

Nutritional Labeling and Education Act of 1990

mandated nutritional labeling on most food products regulated by FDA.

regulated the use of terms used to describe nutrient content, terms such as light, fat free, low fat, reduced fat, etc.

allowed health claims for the first time for a limited number of nutrient or food and disease combinations.

All of these statements are correct.

All of these statements are correct.

On average, how many pound(s) of feed does a broiler chicken eat for its weight to increase 1 pound?

3.7

2.5

1.9

1.0

1

On the food ingredient label

- The most predominant ingredient is listed first

- The ingredients are listed in alphabetical order

- The least predominant ingredient is listed first

- The order of ingredients does not follow any rule

The most predominant ingredient is listed first

Pectin

helps form jams and jellies

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

All of the above

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

-Maillard Browning

-Carbonyl-Amine Browning

-Non-enzymatic Browning

-All of the above

All of the above

Refrigeration...

kills all bacteria.

inhibits microbial growth

inactivates most enzymes.

enhances pigmentation.

inhibits microbial growth

Regarding food composition, you can find an accurate percentage of water and nutrients in

the USDA Nutrient Database for Standard Reference

Regarding the optimal quality of fish fillets, it is important to

wait until rigor mortis has concluded before freezing

freeze at the beginning stages of rigor mortis

remove the fish muscle before rigor mortis sets in and store at room temperature

filet and freeze during rigor mortis

wait until rigor mortis has concluded before freezing

Regulations written by FDA are published in _____________, under Title ______.

Code of Food Regulations, 21

Food Safety Survey Report, 9

Code of Federal Regulations, 21

Code of Food Regulations, 9

Code of Federal Regulations, 21

Saturated fatty acids

A. contain an equal number of double bonds to carbons

B. contain an equal number of double bonds to hydrogens

C. do not contain double bonds in the carbon chain

D. contain 18 carbons

do not contain double bonds in the carbon chain

Soft drinks are made up mostly of

sugar

flavor

foam

water

water

Soluble Dye

a) the color molecules dissolved in water

b) the primary compound in banana flavor

c) the spicy compound in hot peppers

d) the small particle that carries the dye particles

a) the color molecules dissolved in water

Spray drying

converts solid foods to semi-solid foods

atomizes liquids into small solid particles

increases moisture content

is similar to fluidized bed drying

atomizes liquids into small solid particles

A standard of identity establishes and maintains the identity and quality of a food product by

All of the above