Food Science Exam 5

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Food Science Exam 5
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Food Science Exam 5
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  1. Which of the following is an example of an extrinsicfactor that affects growth of microbes?
    1. water activity
    2. pH
    3. nutrients
    4. temperature
    5. inhibitors
    4. temperature
  2. 2. The stage in a microbial growth curve where there is little or no growth because the microbes are adjusting to the environment is …
    1. death phase
    2. stationary phase
    3. log phase
    4. lag phase
    5. replication phase
    4. Lag Phase
  3. 1. A single-celled eukaryote such as Giardia lamblia is a …
    1. fungi
    2. mold
    3. bacteria
    4. protozoa
    5. virus
    4. protozoa
  4. Food borne infections require the consumption of viable microbes that grow and produce symptoms typical for an infectious disease.
    1. True
    2. False
    TRUE
  5. Microbes associated with food disease and death will include all of the following except:
    1. Salmonella enterididis
    2. Listeria monocytogenes
    3. E. coli O157:H7
    4. Pediococcus cerevisiae
    5. Clostridium botulinum
    4. Pediococcuscerevisiae
  6. Which of the following is not a frequent factor in food poisoning?
    1. Improper storage temperature
    2. Poor personal hygiene
    3. Overcooking
    4. Cross contamination
    5. Food from unsafe sources
    3. Overcooking
  7. Edible mushrooms are known to contain a trace amount of this natural toxin:
    1. saffrole
    2. thiocyanate
    3. hydrazine
    4. glucose
    5. cholesterol
    3. hydrazine
  8. Which of the following is not a responsibility of the FDA?
    1. Inspect food processing facilities
    2. Establish GMP
    3. Inspect every meat carcass
    4. Approve food additives
    5. Regulate label content
    3. Inspect every meat carcass
  9. Good nutrition involves getting proper nutrients without consuming too many ...
    1. microbes
    2. calories
    3. micronutrients
    4. organic foods
    5. fake fats
    2. calories
  10. With regards to reducing fat intake as a way to reduce calories, which of the following statements is false?
    1. Scientists have developed some fake fats.
    2. Selecting lower fat versions of some foods is possible.
    3. Eliminating fats from the diet is unhealthy.
    4. Replacing fats in food has no effect on taste or texture of food.
    5. Substituting carbs or protein for fat may work to reduce calories.
    4. Replacing fats in food has no effect on taste or texture of food.
  11. Safety and nutritive value of food is a function of all the following except ...
    1. preparation
    2. storage
    3. handling
    4. pricing
    5. production
    4. pricing
  12. Which of the following is not considered an example of a deficiency disease?
    1. night blindness
    2. osteoporosis
    3. obesity
    4. anemia
    5. scurvy
    3. obesity
  13. A recommended diet for average people contains 50% of
    calories from carbohydrates, 10% of calories from lipids, 20% of calories from
    protein, and 20% of calories from fiber.
    1. True
    2. False
    FALSE
  14. Which of the following is an example of a nutraceutical?
    1. fortified cereal
    2. green tea extract
    3. yogurt with probiotics
    4. snack bars with omega 3 fatty acids
    5. orange juice with added calcium
    2. green tea extract
  15. Nutrition is by far the most universally important reason that all people use for choosing the foods they eat and has a major role in every decision consumers make when it is mealtime.
    1. True
    2. False
    FALSE
  16. The fundamental function for foods is to provide energy and nutrients for maintaining good ....
    1. culture
    2. budget
    3. health
    4. convenience
    5. weight loss
    3. health
  17. Approximately how many calories correspond to a pound of body weight?
    1. 9
    2. 454
    3. 1,000
    4. 3,500
    5. 12,500
    4. 3,500
  18. Which of the following may influence food choices that are made by consumers?
    1. Religion
    2. Ethnicity
    3. Family tradition
    4. Advertising
    5. All of the above
    5. All of the above
  19. Which of the following is not considered a sensory property of food?
    1. color
    2. flavor
    3. sound
    4. texture
    5. nutritional content
    5. nutritional content
  20. Which of the following is not a way to achieve weight loss?
    1. avoiding exercise
    2. taking appetite supressants
    3. fasting
    4. counting calories
    5. avoiding certain foods
    1. avoiding exercise
  21. A processing method that sterilizes product prior to
    packaging is …
    1. cooking
    2. blanching
    3. pasteurizing
    4. canning
    5. aseptic processing
    5. aseptic processing
  22. Processed foods are products such as canned peas, corn oil, or orange juice that have been preserved so they will not spoil as quickly as
    fresh, whole foods.
    1. True
    2. False
    TRUE
  23. Low acid foods to which acids are added so the pH is 4.6 or less and aw is 0.85 or more are called …
    1. low acid foods
    2. acid foods
    3. high acid foods
    4. acidified foods
    5. adulterated foods
    4. acidified foods
  24. A drying method that can not be applied to solid foods like meat or cheese is …
    1. air drying
    2. freeze drying
    3. spray drying
    4. oven drying
    5. sun drying
    3. spray drying
  25. Which of the following is not a step in the process of wet milling for production of corn starch?
    1. drying
    2. grinding
    3. curing
    4. steeping
    5. centrifugal separating
    3. curing
  26. Shelf life, packaging, and cost are always the most
    important considerations in the design of a food process.
    1. True
    2. False
    FALSE
  27. The benefits of formulated foods include all of the
    following except...
    1. safety
    2. nutritional consequences
    3. stability
    4. convenience
    5. flavorful
    2. nutritional consequences
  28. A unit operation that is not utilized in the manufacture of hot dogs is ...
    1. chopping or emulsifying
    2. conching
    3. peeling
    4. smoking or cooking
    5. chilling
    2. conching
  29. This ingredient is used for some formulated foods to form dispersions, sols and gels which stiffen the texture of pies, fillings, jams and jellies.
    1. high fructose corn syrup
    2. baking soda
    3. sodium nitrite
    4. pectin
    5. sodium erythorbate
    4. pectin
  30. To be labeled "Vanilla Ice Cream", the product may
    contain over 50% artificial flavoring.
    1. True
    2. False
    FALSE
  31. Which of the following choices creates a false statement?

    Ice cream is frozen foam containing ....
    1. emulsified fat
    2. starter cultures of Pseudomonas and ropionibacteria organisms
    3. colloidal protein
    4. sweeteners and flavorings
    5. emulsified air
    2. starter cultures of Pseudomonas and ropionibacteria organisms
  32. This is a popular cheese in America with 45-52% moisture and the curd is given a "pasta filata" treatment that aligns proteins into fibers.
    1. Cheddar cheese
    2. Mozzarella cheese
    3. Pasteurized process (American) cheese
    4. Swiss cheese
    5. Cottage cheese
    2. Mozzarella cheese
  33. Which of the following is false?
    1. Sugars are a major source of calories in formulated foods.
    2. Sugars provide bulk, structure and flavor in formulated foods.
    3. Artificial sweeteners have and intense flavor so a small portion can sweeten large batches.
    4. Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
    5. Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.
    5. Reducing sugars are lipophilic and are used asemulsifiers in salad dressing.
  34. Which of the following is considered to be a
    stabilizer?
    1. benzoic acid
    2. lecithin
    3. sodium nitrite
    4. butylated hydroxyanisole (BHA)
    5. rosemary extract
    2. lecithin
  35. Fresh meat, poultry and seafood are examples of ...
    1. formulated foods
    2. emulsifiers
    3. chilled foods
    4. shelf stable foods
    5. prepared foods
    3. chilled foods
  36. Which of the following is an example of a climacteric
    fruit?
    1. banana
    2. squash
    3. strawberry
    4. rutabaga
    5. celery
    1. banana
  37. Which of the following is not
    considered by USDA to be one of the safe methods for thawing a frozen turkey?
    1.thawing in a refrigerator while in original package
    2. thawing in a microwave oven after removing package
    3.thawing on a kitchen counter at room temperature
    4. thawing in cold water in package
    5. thawing while cooking from frozen condition
    3. thawing on a kitchen counter at room temperature
  38. The sensory scientist may use
    monosodium glutamate to train panelists to recognize which taste?
    1. Sweet
    2. Umami
    3. Bitter
    4. Salty
    5. Sour
    2. Umami
  39. Which of the following is not a
    type of papillae on the tongue?
    1. filliform
    2. circumvallate
    3.olfactory
    4.foliate
    5.fungiform
    3. olfactory
  40. Sensory evaluation is defined as
    the scientific discipline used to evoke, measure, analyze, and interpret human
    reactions to those characteristics of foods and beverages as they are perceived
    by senses of sight, smell, taste, touch, and hearing.
    1.True
    2.False
    TRUE
  41. Sensory quality is a complex
    response that is derived by human perception of ...
    1. flavor
    2. color
    3. texture
    4. sound
    5. all of the above
    5. all of the above
  42. Supertasters have more than the
    usual number of taste buds and tend to be more sensitive to taste qualities
    such as bitterness, sweetness, and saltiness.
    1. True
    2. False
    TRUE
  43. Examples of affective or hedonic tests are either discrimination tests or descriptive tests.
    1. True
    2. False
    FALSE
  44. Which of the following former presidents was responsible
    for establishing Thanksgiving as a national holiday on the fourth Thursday of
    November?
    1. George Washington
    2. Abraham Lincoln
    3. John F. Kennedy
    4. Thomas Jefferson
    5. George W. Bush
    2. Abraham Lincoln
  45. Which of the following meats was not
    served at the original Thanksgiving in Plymouth?
    1. turkey
    2. venison
    3. eels
    4. ham
    5. clams
    4. ham
  46. A brine solution to enhance juiciness and flavor of turkey may contain all the following except …
    1. vegetable stock
    2. salt
    3. peppercorns
    4. water
    5. annatto
    5. Annatto
  47. Combining DNA molecules from
    different sources into one molecule in a test tube is called …
    1. cross breeding
    2. hybridizing
    3. using recombinant DNA technology
    4. cloning
    5. star-linking
    3. using recombinant DNA technology
  48. According to the International
    Society for the Acquisition of Agri-Biotech Applications, crops enhanced
    through biotechnology were planted extensively in all of these countries except…
    1. U.S.
    2. Canada
    3. Brazil
    4. Paraguay
    5. Italy
    5. Italy
  49. An example of an ethical or moral concern that could be associated with products of genetic engineering is...
    1. antibiotic resistance
    2. herbicide resistance
    3. production of new toxins
    4. transfer of animal genes into food crops
    5. allergen introduction
    4. transfer of animal genes into food crops
  50. One of choices of units used by food engineers
    to measure heat energy is ...
    1. Reynolds number
    2. Fahrenheit
    3. kilo Joules
    4. Celcius
    5. pounds per square inch (psi)
    3. kilo Joules
  51. Based on composition and the fact
    that microwave ovens are effective because they heat foods that contain water,
    which one of the following does not heat well in a microwave oven?
    1. vegetable oil
    2. pork chops
    3. pop corn
    4. butter
    5. carrots
    1. vegetable oil
  52. The field of psychrometrics is concerned with evaluating thermodynamic properties of mixed gases present in air and an application of this is in the evaporation of water from food.
    1. True
    2. False
    TRUE
  53. All of the following represent a list of basic principles associated with food engineering...
    1. mass balance
    2. heat transfer
    3. energy balance
    4. mass transfer
    5. genetic engineering
    5. genetic engineering
  54. An example of a Newtonian food
    that shows no change in viscosity as shear rate is increased would be ...
    1. vegetable oil
    2. soda
    3. apple juice
    4. water
    5. all of the above
    5. all of the above
  55. Heat input that results in a
    change of state (freezing/melting or condensing/boiling) is called ...
    1. specific heat
    2. heat exchange
    3. water activity
    4. latent heat
    5. sensible heat
    4. latent heat
  56. The addition of hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily is ...
    1. hydrogenation
    2. oxidation
    3. hydrolysis
    4. interesterification
    5. impossible
    1. hydrogenation
  57. Operations that provide prepared foods for consumption off-site or in-house are ...
    1. fast food restaurants
    2. casual dining restaurants
    3. cafeterias
    4. food service operations
    5. all of the above
    5. all of the above
  58. The range of lightness to darkness of color is …
    1. Hue
    2. Color
    3. Chroma
    4. Intensity
    5. Appearance
    4. Intensity
  59. Which of the following does not contribute a sensation of “heat” in foods?
    1. capsacin
    2. gingerol
    3. piperine
    4. menthol
    5. isothiocyanate
    4. menthol
  60. Safety and nutritional content of foods are examples of hidden characteristics because they are important to consumers but are not readily detected.
    1. True
    2. False
    TRUE
  61. Examples of chemical hazards associated with food-borne illness include all of the following except ...
    1. Plant toxins
    2. Plastics
    3. Antibiotics
    4. Hormones
    5. Lubricants
    2. Plastics
  62. A major obstacle to food quality and safety is ...
    1. Product contamination
    2. Government regulation
    3. Heat exchange
    4. Hazard analysis
    5. Market segmentation
    1. Product contamination
  63. A program that considers the whole process when evaluating quality with emphasis that a consistent process results in a quality product is...
    1. Quality Control
    2. Quality Management
    3. Quality Assurance
    4. Statistical Process Control
    5. HACCP
    3. Quality Assurance
  64. A science-based approach to prevent the production of unsafe foods is ...
    1. Quality Control
    2. Current Good Manufacturing Practices
    3. Quality Assurance
    4. Statistical Process Control
    5. HACCP
    5. HACCP
  65. A development stage where a bench-top or prototype product is created is called ...
    1. idea generation
    2. package design
    3. commercial stage
    4. development stage
    5. scale up
    4. development stage
  66. Which of the following is true?
    1. Line extensions are new flavors or slight modifications that require changes on the label.
    2. Line extensions are defined as changes in a product feature.
    3. Line extensions are similar to existing products.
    4. Line extensions often have a success rate that is greater than novel introductions.
    5. All of the above
    5. All of the above
  67. To make chewy cookies, one should melt the butter, use bread flour, reduce the egg white and use a high ratio of brown sugar to white sugar..
    1. True
    2. False
    TRUE
  68. To make thin cookies, one should follow all of the following suggestions except ...
    1. use butter
    2. use a high ratio of white sugar to brown sugar
    3. replace 1 egg with milk
    4. add baking soda
    5. add 1 cup of modified corn starch
    5. add 1 cup of modified corn starch
  69. Which of the following is not a step in the development of a new product that would involve testing an actual sample?
    1. formulation
    2. consumer testing
    3. idea generation
    4. scale up
    5. process design
    3. idea generation
  70. Create a true statement: The list of ingredients on a packaged food item will include ...
    1. only the artificial ingredients.
    2. the function of each ingredient.
    3. all ingredients in descending order.
    4. the exact amount of each ingredient.
    5. the serving size and percent of daily value for each
    nutrient.
    3. all ingredients in descending order.
  71. Which of the following is associated with a food intolerance that does not involve the immune system?
    1. peanuts
    2. eggs
    3. soy foods
    4. wheat
    5. sulfites
    5. sulfites
  72. With regards to demographics used to determine market needs for a food product, which of the following is not considered to be important information?
    1. age
    2. education
    3. geographic location
    4. mother's maiden name
    5. income
    4. mother's maiden name
  73. Which of the following agencies has a role in the regulation of the food industry?
    1. Federal Trade Commission
    2. Food & Drug Administration
    3. Environmental Protection Agency
    4. Occupational Health & Safety Administration
    5. all of the above
    5. all of the above
  74. The agency responsible for regulation of all meat products distributed in interstate commerce is …
    1. FDA
    2. BATF
    3. DOT
    4. NLEA
    5. USDA
    5. USDA
  75. The category of recall that involves a violation of agency rules but does not involve a danger to the public is …
    1. Class I
    2. Class II
    3. Class III
    4. Class IV
    5. Class V
    3. Class III
  76. Food engineering is the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as food additives, as they undergo chemical
    interaction/reaction during harvest, storage, and distribution of foods.
    1. True
    2. False
    FALSE
  77. The term that refers to alkali treatment of chocolate to
    reduce acidity and darken color is ...
    1. tempering
    2. dutching
    3. conching
    4. blooming
    5. roasting
    2. dutching
  78. Which of the following is an example of an alkaloid compound found in chocolate?
    1. cadmium
    2. serotonin
    3. lecithin
    4. theobromine
    5. none of the above
    4. theobromine
  79. Which of the following is not a pigment associated with
    plant tissues?
    1. chlorophyll
    2. betalain
    3. carotenoids
    4. myoglobin
    5. anthocyanins
    4. myoglobin
  80. The factor affecting chemistry of plant tissue by causing leaching is ...
    1. temperature
    2. cutting/slicing
    3. freezing
    4. humidity
    5. washing/soaking
    5. washing/soaking
  81. Which of the follwoing endogenous toxicants is associated with potatoes?
    1. solanine
    2. amygdaline
    3. myristicin
    4. hydrazine
    5. safrole
    1. solanine
  82. Which of the following does not have a character-impact compound that is effective for use as an artificial flavorant?
    1. vanilla
    2. cherry
    3. almond
    4. banana
    5. chocolate
    5. chocolate
  83. Vegetable gums are long chain polymers used for thickening, gelling and binding. One derived from
    microbial fermentation is …
    1. gum arabic
    2. alginate
    3. xanthan gum
    4. carrageenan
    5. guar gum
    3. xanthan gum
  84. Which of the following is not an example of an indirect food additive?
    1. cochineal
    2. insects
    3. hair
    4. dirt/dust
    5. antibiotics
    1. cochineal
  85. Which of the following is not a noncaloric item?
    1. vitamin A
    2. iron
    3. starch
    4. dietary fiber
    5. water
    3. starch
  86. Which of the following is not an essential amino acid?
    1. lysine
    2. glycogen
    3. methionine
    4. valine
    5. tryptophan
    2. glycogen
  87. Which of the following is false?

    1. Lipoproteins are water soluble substances that transport fat and cholesterol in the blood.
    2. Very-low-density lipoproteins (VLDLs) carry cholesterol and triglycerides from the liver to the body.
    3. High-density lipoproteins (HDLs) carry cholesterol back to the liver.
    4. Lipoproteins should be the main source of calories in the diet in order to emulsify the contents of the intestine and increase absorption of essential nutrients.
    5. Low-density lipoproteins (LDLs) carry cholesterol from the liver to body cells.
    4. Lipoproteins should be the main source of calories in the diet in order to emulsify the contents of the intestine and increase absorption of essential nutrients.
  88. Melting point of fats increases with longer chain length and greater degree of saturation for the fatty acids.
    1. True
    2. False
    TRUE
  89. An example of a bioactive fatty acid studied for numerous health effects and predominantly found in ruminant products or health supplements is ...
    1. Conjugated linoleic acid
    2. Lysine
    3. Hydrogenated vegetable (soy) fat
    4. Whey protein
    5. Salatrim (short and long chain acid triglyceride
    molecule)
    1. Conjugated linoleic acid
  90. Which of the following is used for the pharmaceutical
    inhibition of fat absorption?
    1. olestra
    2. maltodextrin
    3. hydrolyzed oat flour
    4. microparticulated milk (Simplesse)
    5. orlistat
    5. orlistat
  91. A single-celled eukaryote such as Giardia lamblia is a…
    1. fungi
    2. mold
    3. bacteria
    4. protozoa
    5. virus
    4. protozoa
  92. The stage in a microbial growth curve where there is little or no growth because the microbes
    are adjusting to the environment is …
    1. death phase
    2. stationary phase
    3. log phase
    4. lag phase
    5. replication phase
    4. lag phase
  93. Which of the following is an example of an extrinsic factor that affects growth of microbes?
    1. water activity
    2. pH
    3. nutrients
    4. temperature
    5. inhibitors
    4. temperature

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