FOS3042 Exam 1 Set 1

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

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.

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

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.

Their dream job is in Food Product Development.

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

Vitamin B12

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

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

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

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

4

Which of the following statements are 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.

All of these are correct.

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

Vitamin C

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

Lipids

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

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

measures total acidity

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

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

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

hemicellulose

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

forms trans- fatty acids

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

sucrose

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

Color

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

Rheology

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

All of the above

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

carminic acid

What is the very first method of food processing discovery?

Cooking

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

5.2 cents

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

Which of the following is not true for almond milk?

It is higher in protein than milk, yogurt or cheese

Which of the following constitutes a basis for categorizing foods?

All of the above

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

Vitamin D

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

saturated fats - meat & dairy

Cellulose is

a polysaccharide

Which of the following are considered functional groups in foods?

All of the above

Three fatty acids attached to a glycerol backbone is called

triacylglycerol

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

Increase in % disposable income spent on food

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

More than 30,000

Who made the earliest peanut butter?

Aztecs

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

Food services

Which of the following statements about vegetables is not correct?

Avocados are high in sugar

What does a bomb calorimeter determine in a food sample?

Its caloric content

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

Animal Slaughtering and Processing

Which of the following are factors affecting bioavailability?

All of the above

Mediterranean Diet is known to be

high in monounsaturated fat

Foods are \_________ composed of elements from the periodic table.

chemicals

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

All of the above

Which of the following are classifications of carbohydrates?

All of the above

Taste receptors on the tongue recognize which of the following?

Salty

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

Bostwick consistometer

Substances that quench oxidative reactions are

Antioxidants

Which is not a type of taste testing?

Square test

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

All of the above

Which of the following are aspects of food quality?

All of the above

Fats and oils are otherwise known as

triacylglycerols

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

fat content

Food companies can legally add water to meat and fish using

phosphates

Which of the following lipids comes from a plant source?

palm & palm kernel oil

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

liquid

Fats are

crystalline in nature

Which is one of the macronutrients?

Carbohydrates

In what solvent are lipids soluble?

Chloroform

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

USDA

What is another name for Vitamin B2?

Riboflavin

Triglycerides are also known as

TAG or triglycerol

Which of the following is not fat soluble

Vitamin C

Which of the following are considered functional groups in foods?

All of the above

What is the most common acid added to food?

Citric acid

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

4.6

Starch

All of the above

Which fatty acid is also called 18:3

Linolenic acid

Three fatty acids attached to a glycerol backbone is called

Triacylglycerol

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

Oxymyoglobin

Which of the following instruments measure color?

Colorimeter

Which of the following are aspects of food quality?

All of the above

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

Color

Which is not a type of taste testing?

Square test

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

Biotechnology-Enzymes for cheese manufacturing

What is table salt commonly supplemented with?

Iodine

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

BHA

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

Pheophytin

What does IFT stand for?

Institute of Food Technologists

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

Fiber

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

All of the above

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

4

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

sucrose

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

carminic acid

Saturated fatty acids

do not contain double bonds in the carbon chain

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

Banana

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

Vitamin B1- Ribloflavin

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

Refined

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

Pectin

helps form jams and jellies

Myoglobin is commonly found in

Red meat

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

Tasting for sweetness as an indication of carbohydrate content

On the food ingredient label...

the most predominant ingredient is listed first.

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

9

Water Activity (AW) is defined as

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

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

calcium

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

fruit

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

the USDA Nutrient Database for Standard Reference

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

NASA

Improving existing food products and processes might be

the activities of a food scientist