Food Science Exam 1

Interactions with other students in the class will occur through

discussion boards

 

Padlet boards

 

group work

 

lectures held on Zoom

Padlet boards

Match the scenario to the individual you should reach out to.

You are experiencing technical issues with Canvas, the Investigative Study website, the Digital Learning Center (DLC), or another platform

 

You have a question about course content

 

You need an extension on an assignment as a result of sickness, injury, family emergency, etc.

 

You have general questions about the course (testing information, due dates, assignment instructions, etc.)

 

Makenna, Dr Bianchini, Dr Bianchini, Makenna

Which of the following is true about the review question assignments?

 

They can be taken as many times as you would like before the assignment deadline

 

20% will be removed from the total review question assignment grade each day that it is completed late, until the final grade reaches 0%

 

They will be due on Tuesdays and Thursdays each week

 

All of the above

All of the above

Choose whether the statement is true or false regarding the grading of the Investigative Study (Foodborne Outbreak Investigation).

Your grade on the assignment is based on your average performance on the quizzes you take throughout the activity. For each quiz, the first quiz score recorded that is 70% or higher will be considered your final grade for that quiz

 

You will automatically receive 100% for the assignment if you complete it

 

Assignment quiz scores will be transferred immediately to Canvas

 

You can see a record of your quiz scores within the Investigative Study website

 

True, False, False, True

When working on the Investigative Study (Foodborne Outbreak Investigation) assignment, I need to submit proof of completion on Canvas.

 

True

 

False

False

Determine the testing method you will use based on the various circumstances.

I live in Lincoln, NE

 

I live on UNL’s campus

 

I live outside of Lincoln, NE

 

I originally lived in Lincoln/on UNL’s campus, but moved outside of Lincoln mid-semester

 

I am a Nebraska Now high school student

 

DLC,DLC, Proctor, Proctor, Proctor

I understand that taking exams on my personal device with Respondus LockDown Browser is not an option in this class.

 

Yes

 

No

Yes

Extra credit participation points are based on:

 

Padlet board participation

 

Canvas use

 

Turning in assignments on time

 

All of the above

All of the above

Determine whether it is acceptable or unacceptable to request an assignment extension based on the course late policy.

Illness, injury, hospitalization, military orders, religious observation, and personal tragedy

 

You run out of time to finish an assignment

 

You experienced technical issues that prevented you from completing the assignment

 

You forgot to complete the assignment

 

You are participating in a UNL related sport or academic activity

 

Acceptable, Unacceptable, Acceptable, Unacceptable, Acceptable

I should only send emails to Dr. Bianchini and Makenna through the Canvas email feature.

 

True

 

False

True

“If I take a vacation, then I will be happier” is a poor example of a hypothesis because:

 

The dependent variable is not measurable

 

It is not a formalized hypothesis

 

Both A and B

 

None of the above; it is a good example of a hypothesis.

Both A and B

Match the term to the definition.

Name a variable that is changing during the experiment

 

Name for a variable that stays exactly the same during the experiment

 

Name for the variable that is measured during the experiment

 

Information gathered during an experiment

 

Independent variable, Controlled Variable, Dependent Variable, Data

Which of the following is FALSE about the scientific method?

 

All steps must be used

 

Steps must be applied in order

 

It reduces personal bias

 

It leads to results that are trustworthy

Steps must be applied in order

A hypothesis:

 

Must be proposed based on existing knowledge

 

Should be testable

 

Should be in the form of an if-then statement

 

All of the above

All of the above

Robert wants to see how sunlight affects plant growth. He takes two different types of plants. He puts one of them in sunlight for 6 hours a day. After a week he measures the plants. What is the problem with Robert’s experiment?

 

His experiment is not testing for his hypothesis

 

His results will not support a decision about the hypothesis (acceptance/rejection)

 

His constants are inadequate

 

His independent variable is inadequate

His constants are inadequate

Maintaining good notes about the procedures and results during an experiment:

 

Allows other to repeat it

 

Is unnecessary, only conclusions must be well communicated

 

Rules out the possibility that results may come from mistakes

 

Both A and C are correct

Both A and C are correct

Which of these should NOT be reworded as experimental data?

 

Quantifiable measurements

 

Observations

 

Inferences

 

Photographs

Inferences

Before a final conclusion may be reached:

 

Results must be organized

 

Experiments may have been repeated

 

Calculations must be done to best estimate results

 

All of the above

All of the above

Reporting findings from research experiments allows others to build upon them.

 

True

 

False

True

The scientific method should only be used to solve problems related to science.

 

True

 

False

False

If an atom bonds to another by sharing electrons, what is this type of bond called?

 

Ionic bond

 

Covalent bond

 

Van der Waals interaction

 

Hydrogen bond

Covalent bond

Choose the best answer for each statement.

The smallest part of an element retains the properties of the element

 

The number of protons of an element

 

The number of an atom with a positive charge

 

A pure substance made of two or more elements that are chemically bonded

Atom, Atomic Number, Proton, Compound

How many electrons does 15P (phosphorus) have in the outermost shell?

 

2

 

5

 

10

 

15

5

When one calcium (Ca) reacts with two chlorine (Cl), Ca (answer for A) two electrons and becomes a(n) (answer for B) and each Cl (answer for C) an electron to become a(n) (answer for D).

Answer for blank A above

 

Answer for blank B above

 

Answer for blank C above

 

Answer for blank D above

 

Loses, Cation, Gains, Anion

All organic compounds contain:

 

Alkene

 

Carbon

 

Chlorine

 

Nitrogen

Carbon

Hydrogen, oxygen, nitrogen, and carbon make how many bonds respectively?

 

 

 

1,3,2,4

 

4,3,2,1

 

1,2,3,4

 

4,2,3,1

1,2,3,4

Match the following phrases with the correct answer.

Type of bond that occurs as a result of electron sharing

 

Type of bond that occurs as a result of electron transfer

 

A mixture of two or more substances where the particles of one substance are spread throughout another substance

 

A mixture that is not uniform

 

Covalent, Ionic, Heterogenous Colloid, Heterogeneous mixture

Atoms gain, lose, or share electrons until they are surrounded by eight valence electrons and this property is known as the octet rule.

 

True

 

False

 

True

When considering states of matter, which states can be found in ice cream?

 

Aerosol

 

Solid and Gas

 

Liquid and Solid

 

Liquid and Gas

Solid Gas

Water is an organic compound.

 

True

 

False

False

All enzymes are __________.

 

Elements

 

Proteins

 

Acids

 

Carbohydrates

 

Proteins

What is the primary function of myoglobin in the body of humans and animals?

 

Blood coagulation

 

Participate in immune response

 

Transport oxygen to the muscle tissues

 

Regulate blood sugar

Transport oxygen to the muscle tissues

Proteins that function as enzymes are able to:

 

Break bonds

 

Form bonds

 

Transform bonds

 

All of the above

All of the above

A peptide bond is a chemical bond between the amino group of one amino acid and the carboxylic acid of a second amino acid.

 

True

 

False

True

A compound that helps oil to be suspended in water is called a(n):

 

Clarifier

 

Emulsifier

 

Gelatinizer

 

Foamer

Emulsifier

How many of the 20 amino acids are essential to humans?

 

5

 

7

 

9

 

11

9

The 3-D shape of a protein is very important to its function. The bending and folding of the protein chain is called its:

 

Tertiary structure

 

Primary structure

 

Secondary structure

 

None of the above

Tertiary structure

Heat is capable of causing a change in the 3-D shape of a protein. When this occurs, we describe the change as:

 

Gelatinization

 

Compartmentalization

 

Denaturation

 

Retrogradation

Denaturation

Choose the best answer for each statement.

Three-dimensional folding pattern of a protein

 

Structure associated with the folds of the polypeptide chain

 

Structure present in proteins when it has more than one amino acid chain

 

Order and number of amino acids in a protein chain

 

Tertiary structure, Secondary structure, Quaternary structure, Primary structure

In the three-dimensional organization of a protein chain, the folded configuration usually is responsible for all of these, except:

 

Determines the function of the protein

 

Places the hydrophilic amino acids on the outside of the protein

 

Places the hydrophobic amino acids in the interior region of the protein

 

Determines if the protein is essential in the human diet

 

Determines if the protein is essential in the human diet

Many functional properties of proteins that are desirable for food processing are the result of protein denaturation.

 

True

 

False

True

Proteins responsible for dough elasticity include:

 

Albumins

 

Globulins

 

Gluten

 

None of the above

Gluten

Which of these would not be an alternative to reduce enzymatic activity associated with browning in plant tissue:

 

Use of temperature

 

Use of a sugar solution

 

Use of acids

 

Removal of oxygen

Use of a sugar solution

Match each definition to one of the terms.

Since glucose, galactose, and fructose have the same chemical formula they are

 

The sweetest monosaccharide

 

Converts sucrose to a mixture of fructose and glucose

 

Isomers, Fructose, Invertase

Choose the best term for each definition.

This bond is formed between two sugar molecules

 

Branched chain of glucose found in plants

 

Long, straight, digestible chain of glucose found in plants

 

The network formed by carbohydrate molecules in response to heating and cooling

 

Glycosidic, Amylopectin, Amylose, Gelatinization (Gelling)

This type of carbohydrate cannot be digested or used for energy by humans.

 

Sugars

 

Starches

 

Fiber

 

Simple carbohydrates

Fiber

The type of linkage that human enzymes cannot break down is called:

 

α-glycosidic bonds

 

β-glycosidic bonds

 

Hydrogen bonds

 

Ionic bonds

β-glycosidic bonds

Which of the following are reducing sugars?

 

Starches

 

Amylopectin

 

Monosaccharides

 

Peptides

Monosaccharides

The Maillard reaction occurs between:

 

Lipids and proteins

 

Peptides and acids

 

Reducing sugars and amino acids

 

Reducing sugars and triglycerides

Reducing sugars and amino acids

Sucrose, common table sugar, is composed of which two monosaccharides?

 

Glucose and galactose

 

Glucose and fructose

 

Galactose and fructose

 

Glucose and lactose

Glucose and fructose

Which of the following are functions of lipids in foods?

 

Carry flavors

 

Lubricate foods

 

Provide desirable mouthfeel

 

All of the above

All of the above

Triglycerides are composed of which of the following?

 

Proteins

 

Carbohydrates

 

Glycerol

 

Glycerol and fatty acids

Glycerol and fatty acids

What is the definition of hydrogenation?

 

As the number of double bonds increases, the melting point decreases

 

Substances that are not soluble in water

 

Oxygen attacks lipids at points of unsaturation

 

The addition of hydrogen to break double bonds

The addition of hydrogen to break double bonds

Factors that affect the rate of oxidative rancidity include which of the following?

 

Light

 

Presence of oxygen

 

Presence of metal ions like Fe and Cu

 

All of the above

All of the above

Which of the following statements is true of emulsifiers?

 

Substances that keep oil dispersed in water

 

Must have the ability to interact with both water phase and oil phase

 

Monoglycerides and diglycerides can function as emulsifiers

 

All of the above

All of the above

In a “cis” configuration, hydrogens in the double bonded carbons are:

 

On opposite sides

 

On the same side

 

Neither of the above are correct, since "cis" fatty acids do not have double bonds

 

Linked to oxygen molecules

On the same side

According to the code of federal regulations, the standard of identity for milk includes all of the following except:

 

Lacteal secretion from healthy cows

 

Pasteurized or ultra-pasteurized

 

No less than 2% fat

 

No less than 8.25% milk solids

No less than 2% fat

Cheese manufacturing is designed to recover most of this from milk:

 

Fat

 

Whey protein

 

Lactose

 

Caseins

Caseins

During production of lactose free milk, the enzyme lactase:

 

Breaks down fructose into two molecules of glucose

 

Breaks down lactose into galactose and maltose

 

Breaks down lactose into galactose and glucose

 

Breaks down galactose into lactose and glucose

Breaks down lactose into galactose and glucose

Change in fruit ripening includes all of these, except:

 

Increase in acidity

 

Pigment accumulation

 

Production of flavor and aromatic volatile compounds

 

Conversions of starch to sugar

Increase in acidity

Wilting in leafy vegetables is caused by the loss of turgidity due to transpiration.

 

True

 

False

True

Which of these tissues have the least amount of myoglobin?

 

Lamb

 

Poultry

 

Pork

 

Beef

Poultry

To become meat, an animal upon slaughtering must go through some biochemical reactions except:

 

Anaerobic glycolysis which leads to lactic acid production

 

Rigor mortis which is associated with the formation of actomyosin

 

Decrease in proteinase activity, which prevents them from breaking down proteins

 

Tenderization of the muscle

Decrease in proteinase activity, which prevents them from breaking down proteins

Areas with higher consumption of milk are also associated with higher levels of lactose intolerance within the population.

 

True

 

False

False

Match the “Better for you” movement in food trends with actions that the food industry may take to achieve each of them.

Sugar and salt reductio

 

Functional ingredients

 

Protein

 

Clean label

 

Gut health

 

Use of fruit puree, natural flavor boosters (vanilla),

Use fiber and prebiotic ingredients,

Declaring the amount of nutrient on product label,

Stating the number of ingredients on product label,

Innovate in the area of fermented products

An example is monosodium glutamate (MSG)

 

They increase the perception of sweet and salty

 

They depress the perception of sour and bitter

 

All of the above

All of the above

Artificial sweeteners are always less sweet than real sugar, so product developers need to add large volumes of theses sugar substitutes.

 

True

 

False

False

Match the examples of the types of new products to their classification.

Squeezable yogurt

 

A restaurant deciding to market its distinctive salad dressing through supermarket outlets using the restaurant name

 

New flavors

 

Produce new product to compete with existing products

 

Classically innovative, Equity transfer products, Line extension, Clones

All of these are flavor enhancers except:

 

Umami

 

Bitter compounds

 

Salts

 

Sugars

Bitter compounds

The drawback associated with formulating using natural colors includes all except:

 

Price of ingredients

 

Issues with off flavors

 

Consumer acceptance

 

Instability of the compounds

Consumer acceptance

Match the consumer demand with its characteristics.

"Free"

 

"Very low" or "Low"

 

"Reduced" or "Less"

 

"More", "Fortified", "Enriched", etc.

 

A food that has the least possible amount of a specified nutrient, 

The food has a little more than foods labeled "Free, 

The food has 25% less of a specified nutrient than the regular product, 

The food has 10% more of the Daily Value (DV) than the regular product

In an endothermic reaction, the reactants have more energy than the products and that is why the container in which the reaction takes place feels cold.

 

True

 

False

false

Which of the following foods would not be considered parve?

 

Fish

 

Eggs

 

Cheese

 

Lentils

Cheese

Colorimeters can be used to evaluate all of the following except:

 

Doneness

 

Ripeness

 

Texture

 

Spoilage

Texture

The 5 tastes detected on the human tongue include sweet, sour, bitter, salt, and __________.

 

Cool

 

Heat

 

Umami

 

Astringency

Umami

A taste panel is a useful way to measure individual consumer preferences.

 

True

 

False

True

Where are the "sweet" taste buds located on the tongue?

 

At the front

 

At the back

 

They are distributed all over the tongue

 

On the sides

They are distributed all over the tongue

Which active ingredient is responsible for the hotness of chili peppers?

 

Au jus

 

Monosodium glutamate (MSG)

 

Habanero

 

Capsaicin

Capsaicin

What is the name of the scale used to measure the hotness of peppers?

 

Svendberg Scale

 

Caloretic Scale

 

Scoville Scale

 

Donner Scale

Scoville Scale

With age, the perception of food flavors is reduced due to:

 

Reduced ability to taste foods

 

Reduced ability to sense food smells

 

Reduced ability to chew foods

 

Change in preferences

 

Reduced ability to sense food smells

A triangle taste panel includes a reference and two samples to compare to the reference.

 

True

 

False

False

A trained taste panel usually includes about how many panelists?

 

6-12

 

20-40

 

40-60

 

200-500

6-12

Which sensory sense is detected by the olfactory receptors?

 

Taste

 

Touch

 

Sight

 

Smell

Smell

Match the senses in sensory analysis to their characteristics.

Flavor, aromatics

 

Color, size, and shape

 

Sweet, sour, bitter, acid, and umami

 

Mechanical or tactile properties

 

Aroma, Appearance, Basic tastes, Texture and other senses

When did organic foods received their official definition?

 

1940

 

1960

 

1980

 

1990

1990

This movement made the U.S. the leader in food production for the entire world.

 

Environmental movement

 

Green revolution

 

Organic foods movement

 

None of the above

Green revolution

Genetically modified organisms (GMOs) have their genetic makeup changed through molecular techniques.

 

True

 

False

True

In order to use the organic seal, a product must contain at least this percent of organic ingredients:

 

50

 

70

 

95

 

100

95

Most studies concluded that organic foods have higher levels of important nutrients.

 

True

 

False

False

Organic foods are grown and processed without the use of:

 

Pesticides

 

Artificial fertilizers

 

Biotechnology

 

All of the above

All of the above

In recent years, organic and conventional food sales have been growing respectively at:

 

1% and 5%

 

8% and 3%

 

5% and 3%

 

3% and 8%

8% and 3%

BST (Bovine Somatotropin) was used in the early 1990's in dairy production. With this technology, which is FALSE?

 

The milk produced is indistinguishable from non-BST milk

 

The hormone is transferred to the milk

 

There is an increase in milk production

 

A niche market was developed (non-BST milk)

The hormone is transferred to the milk

To grow sales associated with organic food, food industry companies:

 

May develop their own organic product lines under their brand name

 

Acquire well established organic brands

 

Develop organic product lines from their main labels

 

All of the above

All of the above

Based on evidence provided in the lecture about organic foods, which of these may be a legitimate reason to buy organic foods?

 

More nutritious

 

Safer

 

Higher quality

 

Personal choice

Personal choice

Sales growth of organic foods is increasing, while sales growth for conventional foods is decreasing.

 

True

 

False

 

False

Which organic product is sold the most?

 

Dairy

 

Snacks

 

Fruits and vegetables

 

Alcohol

Fruits and vegetables

All of these could be sources of microbial contamination in a food facility, except:

 

Raw products or ingredients

 

Food handling equipment/surfaces upon cleaning and sanitizing

 

Employee contact

 

Water used in preparation, washing, or conveying food

Food handling equipment/surfaces upon cleaning and sanitizing

An ingredient specification sheet may include:

 

Description of what the ingredient should be

 

Composition and appearance of the ingredient

 

Acceptable levels of microorganisms or foreign material in the ingredient

 

All of the above

All of the above

In a First In-First Out system the newest products are used first to avoid them getting old.

 

True

 

False

False

Which of these is not a good strategy to keep pests from coming into food facilities?

 

Check deliveries for evidence of pest infestation before accepting them

 

Screen all windows and vents

 

Using traps throughout the building

 

Equipping doors with air curtains, also known as air doors or fly fans

Using traps throughout the building