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Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:

Biology

Your friend is majoring in Food Science. Which of the following statements is accurate?

Their dream job is in Food Product Development.

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

Effective packaging for food products can be made with

An understanding of man-made solid materials

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

Refined

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

Cheddar cheese

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 categories from the food manufacturing industry is not represented in MyPlate?

Sugar and confectionery products

Quiz 3

Which of the following are factors effecting bioavailability?

Digestibility

Absorbability

Binding to indigestible material

All of the above

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

9

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

4

Cellulose is 

a polysaccharide.

Foods are ___________ composed of elements from the periodic table.

Chemicals

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

4.6

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, apples, bread, honey, flour, vegetable oil

What is the most common acid added to food?

Citric acid

Quiz 4

Three fatty acids attached to a glycerol backbone is called

Triacylglycerol

Pectin

helps form jams and jellies

Hydrogenating vegetable oils

forms trans- fatty acids

Which fatty acid is also called 18:3?

linolenic acid

Taste receptors on the tongue recognize which of the following?

Salty

Which of the following are aspects of food quality?

Food safety

Nutritional content

Appearance

All of the above

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

BHA

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

Oxymyoglobin

Quiz 5

The Color Additives Amendment 

required the manufacturers to establish the safety of color additives in foods, drugs, cosmetics and certain medical devices.

Which of the following grades indicates highest quality in beef?

Prime

Which agency sets tolerances on pesticide residues in foods?

EPA

Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau?

Production of alcoholic beverages

Importation of alcoholic beverages

Labeling and advertising of alcoholic products

All of these

What is the compliance date for the new Nutrition Facts Label which became effective in July 2016?

July 2018

Which of the following statements is correct regarding the Food Additives Amendment?

The amendment required FDA approval before an additive could be used in food.

The amendment placed the burden on the manufacturer to prove additive’s safety for the intended use.

Both of the statements above are correct

Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?

CDC is an agency within Department of Health and Human Services.

CDC investigates sources of food-borne disease outbreaks.

CDC maintains food-borne disease surveillance systems.

All of the above

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

USDA

Quiz 6

Addition of folic acid to foods is an example of

Nutrient fortification

What drives heat transfer?

Temperature gradient

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

12-D

The process applied to fruits and vegetables to inactivate natural food enzymes is known as

Blanching

As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat removal is

difficult to freeze

Which of the following conditions might occur when foods are frozen?

Crystal nucleation

Among the ones listed below, which type of freezer provide the fastest heat transfer? 

Plate freezer

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

Plate

Quiz 7

Which of the following are reasons to concentrate foods?

reduces the weight and volume of the food

Air drying is a method used to

Dehydrate foods

Which of the following is a reason to dehydrate food?

Food preservation

Which of the following is an advantage found in the drum drying of foods?

It’s most often a continuous process

Egg substitutes most often

remove the fat from the yolk

Which of the following is considered a quality downgrade in raw poultry?

broken bones

What is best quality grade given to eggs?

Grade AA

When eggs undergo candling

the egg is passed by a light source to check the position of the yolk and size of aircells

Quiz 8

Which of these make a better meat marinade for dry heat cooking?

Soy sauce

Muscle composition of red meat contains

all essential amino acids

The cooking of red meat before rigor mortis sets in results in

extra tender meat

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?

Filet mignon and T-bone steak

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

Lipids in food are commonly known as

fats & oils

Quiz 9

Which of the following statements about Black Tea Processing is FALSE?

Yeasts are added for fermentation of tea leaves

Which is NOT true about tea?

Yeast is added to start fermentation in oolong or black tea processing.

What is malt?

Germinated barley (or other grain) in which starch breaking enzymes are activated.

In beer production, roasted barley is also known as

Barley malt

Which of the following is NOT due to CO2 in carbonated beverages?

Brown color

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

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

What causes temporary hardness in water?

Calcium and magnesium salts which can be removed by boiling

What causes variability in the taste of orange juice?

Amount of sunshine, rain during the growing season

Differences in sugar, acid and flavor compounds in oranges

Whether the juice comes from early or late fruit in the growing season

All of the above

Quiz 10

Why would one sometimes see rice salt shakers?

Rice helps salt flow freely by binding excessive moisture.

Which of the following statements about chill injury is incorrect?

Bananas can tolerate lower temperatures than avocados.

Which of the following can be used to control microbial growth in foods?

Keeping food alive for as long as possible

  Chemicals such as short chain organic acids, salt and sugar

  Removing moisture by heat

  All of these

Irradiation is approved for use with

spices, seeds, lettuce, potatoes, meat.

Which microorganism is otherwise known as STEC?

E. coli O157:H7

Which of the following are potential hazards in foods?

chemical

  physical

 biological

 All of the above

Contamination of organisms that cause foodborne illness is uncommon in

  commercially processed foods

In many cases, fermentation causes the pH of foods to

Decrease

Exam 1

How does Food Technology differ from Food Science? 

Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

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

5.2 cents

What is the very first method of food processing discovery?

Cooking

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

Increase in % disposable income spent on food

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

Fiber

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

Tasting for sweetness as an indication of carbohydrate content

Which of the following categories from the food manufacturing industry is not represented in MyPlate?

Sugar and confectionery products

What is another name for Vitamin B2?

Riboflavin

What does a bomb calorimeter determine in a food sample?

Its caloric content

Which of the following is considered a macronutrient?

Lipids

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

 Which of the following are factors effecting bioavailability?

Digestibility

Absorbability

binding to indigestible material

All of the above

 The concept that involves a scale from 0 to 1 and affects microbial growth is known as

Water activity

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

4.6

 Foods are ___________ composed of elements from the periodic table

Chemicals

 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, apples, bread, honey, flour, vegetable oil

 Which of the following is similar to cellulose because it is insoluble dietary fiber?

Hemicellulose

 Which fatty acid is also called 18:2?

Linoleic acid

 Which fatty acid is also called 18:3?

linolenic acid

 Saturated fatty acids

do not contain double bonds in the carbon chain

 Which of the following are aspects of food quality?

food safety

nutritional content

appearance

all of the above

 Which of the following colors are associated with carotenoid pigments?

Red

Orange

Yellow

All of the above

 Myoglobin is commonly found in

Red meat

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

BHA

What is the name for the study of flow and deformation characteristics of (food) materials?

Rheology

Exam 2

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

USDA

Which of the following is not a function of Agricultural Marketing Service of USDA?

Market news (price and sales information) on agricultural commodities OR Establishes standards for food additives used in meat and poultry

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

allowing optional ingredients OR

specifying processing steps involved in the manufacturing of the food. OR

All of the above

What kind of a claim is “Helps support your immune system”?

Structure/Function Claim OR Nutrient Benefit Claim OR Nutrient Content Claim

FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat, poultry, and processed egg products.

Interstate

Homogenization is an example of

Size reduction

Which of the following is NOT used to transport liquid food during food processing?

Centrifugal pump OR Positive displacement pump OR Homogenizer

What drives heat transfer?

Temperature gradient

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

12-D

The process applied to fruits and vegetables to inactivate natural food enzymes is known as

Blanching

 The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

Pasteurization

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

3.0 or above

 Immersion freezing can be

Expensive

 Enzyme activity in foods that undergo freezing conditions

slows down

 The acronym “IQF” stand for

Individually Quick Frozen

 Which of the following statements is TRUE about frozen foods?

Food freezes at 0C (32F) OR Food freezes from the outside in. OR Once frozen, food can be transported and stored under refrigeration without thawing.

 What causes freezer burn?

Loss of water over time due to fluctuations in temperature

 What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration?

case hardening

 Air drying is a method used to

Dehydrate foods

 Which of the following is a disadvantage of sun drying?

Usually can’t get moisture content below 15%

 Which of the following is TRUE regarding drying curves?

bound water is harder to remove compared to free water

 The aircell size in eggs

gets bigger as the egg gets older

Egg substitutes most often

remove the fat from the yolk

 In poultry, dark meat contains

more fat compared to white meat

 Which of the following is considered a quality downgrade in raw poultry?

Broken bones

Exam 3

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

wait until rigor mortis has concluded before freezing

Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue?

Marbling

The process that skims boiled animal fat in water is known as

Rendering

Which of the following answers is associated with the quality of red meat and fish?

age of the red meat or fish

Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat?

size of the animal

age of the animal

portion / cut of meat

All of the above

Which of the following is a beginning stage of rigor mortis?

muscle tissue becomes very tough

Food companies can legally add water to meat and fish using

Phosphates

Hexadecanoic fatty acid is also known as

palmitic acid

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

fat content

 Which of the following lipids comes from a plant source?

palm & palm kernel oil

 Cod liver oil comes from what animal?

A fish

 Fats are

crystalline in nature

 Butter contains approximately

80% fat

 The process in beer production that produces carbon dioxide and ethanol is known as

Fermentation

 In beer production, roasted barley is also known as

Barley malt

 Which is FALSE regarding coffee production?

Coffee grows best at sea level.

Which of the following statements about Black Tea Processing is FALSE?

Yeasts are added for fermentation of tea leaves

 Which of the following is NOT due to CO2 in carbonated beverages?

Brown color

 Carbonated beverages are infused with

carbon dioxide gas

 Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation?

Mashing

 Of the three major types of tea, which of the following is most common in the United States?

Green tea OR Black tea OR White tea

 Roasted coffee is often vacuum packaged because

the flavor is very sensitive

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

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

 Where does the air in a milk shake come from?

The ice cream OR Both from the ice cream and whipping with milk OR none of the above

 What causes temporary hardness in water?

Calcium and magnesium salts which can be removed by boiling

Exam 4

Which microorganism is otherwise known as STEC?

E. coli O157:H7

Contamination of organisms that cause foodborne illness is uncommon in

commercially processed foods

Infant botulism might be obtained by the consumption of

Honey

Which of the following can be used to control microbial growth in foods?

Keeping food alive for as long as possible

  Chemicals such as short chain organic acids, salt and sugar

  Removing moisture by heat

  All of these

The most common way of reducing foodborne pathogens in food is

To properly cook the food

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?

Pork

Which of the following are potential hazards in foods?

chemical

  physical

 biological

 All of the above

Fermentation and pickling of vegetables are examples of

Controlled spoilage

Which of the following is not a possible result of microbial activity?

      crystallization of water

 Which of the following is not a manifestation of excessive moisture?

Reduced mold growth

 Which of the following combinations is not commonly encountered during drying?

High temperature-high humidity?

 Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States

It is rarely diagnosed because symptoms disappear within 24 hours and are not reported

Which of the following is a parasitic hazard in raw pork?

Trichinella

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

 Plasmolysis is

The mechanism of action for salt or sugar used as food preservative

Caused by high osmotic pressure outside the cell

The shrinkage of microbial cells due to water loss

All of these

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

Enhances flavor and color of the product

Which of the following is not a correct match?

Polysorbate in squeezable relish-antioxidant?

 Which of the following statements is not correct?

FDA sets a zero tolerance for insects and insect parts

Chill injury in fruits and vegetables can occur at temperatures as high as

56 degrees F

 Which of the following is the primary reason why you should not eat raw cookie dough?

Raw eggs in the recipe may harbor Salmonella

 In many cases, fermentation causes the pH of foods to

Decrease

Which of the following statements about chill injury is incorrect?

Bananas can tolerate lower temperatures than avocados.

What is correct about commercial sterility?

A commercially sterile product may contain a viable spore that cannot grow due to various properties of the food    

What causes plasmolysis?

Placing food in syrup or brine

Which of the following is not added to foods with the purpose of controlling microbial growth?

Glycerin

All of the following statements about enzymes are correct except:

Pectin methyl esterase causes browning of cut fruit

Which of the following is a source of microbial contamination?

Irrigation water

Improperly washed hands of the food preparer

Drains and floors in the manufacturing facility

All of these

Which is a good way to keep guacamole from turning brown?

Keeping in a well-sealed container

What organism was the number one cause of bacterial foodborne illness in the United States in 2012?

Salmonella

Which of the following symptoms may indicate chill injury?

Surface lesions

Internal discoloration

Failure to ripen normally

All of these

Heat applied to make scrambled eggs

Denature proteins

Which of the following does not act like a photosensitizer?

Casein

All of the following statements about enzymes are correct EXCEPT:

Pectin methyl esterase causes browning of cut fruit.

Excessive heating of foods during preparation or storage will cause

Emulsion destability

Destruction of vitamins

Denaturation of proteins

All of these

 Ionizing radiation approved for use on foods are

Gamma rays and X-rays

 Short-chain organic acids are mostly used in foods that have a pH<5.5 because…

only at low pH the acid can penetrate the microbial cell membrane

 Which of the following statements is incorrect about freezing?

  Freezing is a lethal process that can be used to eliminate all microbial cells.

Which of the following preservation methods will not inactivate enzymes?

Irradiation

 What causes plasmolysis?

Placing food in syrup or brine.

Which of the following combinations are not commonly encountered during drying?

High temperature-high humidity

 What causes skunky beer?

Conversion of isohumulones from hops into thiols in the presence of sunlight.

 Lactic acid is one of the main products of

Bacterial fermentation

Quiz 2

How does Food Technology differ from Food Science?

Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

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

            More than 30,000

Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:

Biology

Your friend is majoring in Food Science. Which of the following statements is accurate?

            Their dream job is in Food Product Development.

Which of the following is NOT a method used for proximate analysis of food composition? (Drying to measure moisture content, Kjeldahl digestion for protein content, and Organic solvent extraction for fat content are)

Tasting for sweetness as an indication of carbohydrate content is not.

What is another name for Vitamin B2?

Riboflavin

Which of the following is not true for almond milk?

 It is higher in protein than milk, yogurt or cheese

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

Refined

Quiz 3

What is table salt commonly supplemented with?

Iodine

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

9

On the food ingredient label…

the most predominant ingredient is listed first.

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

Saturated fats- Meat and dairy

The concept that involves a scale from 0 to 1 and affects microbial growth is known as…

Water activity

Which of the following are considered functional groups in foods?

            Ketone group, Methyl group, Ester group

Which of the following are considered organic acids in foods?

            Malic acid, Lactic acid, Fumaric acid

Titratable acidity

Measures total acidity

Quiz 4

Hydrogenating vegetable oils…

forms trans- fatty acids

Saturated fatty acids

 do not contain double bonds in the carbon chain

Which of the following are classifications of carbohydrates?

Monosaccharides, disaccharides, oligosaccharides

Pectin…

Helps form jams and jellies

Taste receptors on the tongue can recognize which of the following…

Salty

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

BHA

Which of the following are aspects of food quality?

food safety, nutritional content, appearance

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

Color

Quiz 5

What is the name of the local agency which regulates coffee shops in Florida?

Florida Department of Agriculture and Consumer Services

In reference to food additives, the acronym GRAS stands for:

Generally Recognized As Safe

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?

FDA

Which agency sets tolerances on pesticide residues in foods?

EPA

Which is not a U.S. food law? (Infant Health Formula Act, Pure Food and Drug Act, and Organic Food Production Act are)

Agricultural Labeling Act

Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise? 

Food and Drug Administration

Which processing method is classified as an additive according to the Food Additives Amendment?

            Irradiation

FDA is authorized to regulate various aspects of foods by the following laws except (Food Safety Modernization Act, Nutritional Labeling and Education Act , and Food Additives Amendment are all examples of the real laws)

Federal food drug and domestic act is incorrect.

 Quiz 6

Homogenization is an example of

Size reguction

Which of the following is NOT an example of separation in food processing? 

(Peeling of potatoes, Shelling of nuts, and Filtration of wine are).

 Gelation is not.

The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

Pasteurization

The process applied to fruits and vegetables to inactivate natural food enzymes is known as…

blanching

After the harvest of vegetables or the slaughter of animals it is necessary to..

cool the produce or meat as soon as possible to extend the shelf-life

Ice crystals in food get larger under which of the following conditions?

 intermittent thawing

Among the ones listed below, which type of freezer provide the fastest heat transfer? 

            Plate freezer

What is the name of the method used to freeze liquid or semi-liquid foods?

            Scraped surface freezing

Quiz 7

Spray drying..

atomizes liquids into small solid particles

Which of the following is a disadvantage of sun drying?

Usually can’t get moisture content below 15%

Air drying is a method used to…

Dehydrate foods

Which of the following is a reason to dehydrate food?

Food preservation

What is best quality grade given to eggs?

Grade AA

Egg substitutes most often..

 remove the fat from the yolk

What causes rigor mortis in poultry?

 anaerobic glycolysis

The aircell size in eggs

      gets bigger as the egg gets older

Quiz 8

Which of the following answers is associated with the quality of red meat and fish?

age of the red meat or fish

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

fast rigor mortis

Which of these make a better meat marinade for dry heat cooking?

      Soy sauce

Why is it better for tougher cuts of meat to be cooked slowly at low temperatures?

Shrinking of muscle fibers is lessened at lower temperatures and connective tissues take time to break down with heat

Butter contains approximately

80% fat

Food companies can legally add water to meat and fish using

Phosphates

Fats are

crystalline in nature

Fats and oils are otherwise known as

triacylglycerols

Exam 2

Which of the following statements is correct regarding the Food Additives Amendment? The amendment required FDA approval before an additive could be used in food and The amendment placed the burden on the manufacturer to prove additive’s safety for the intended use.

Which of the following statements about Center for Disease Control and Prevention (CDC) is correct? (all)

CDC is an agency within Department of Health and Human Services.

CDC investigates sources of food-borne disease outbreaks.

CDC maintains food-borne disease surveillance systems.

What is the name of the panel shown on this food label? (it’s a box that says unsalted saltines and has a picture of them)

 Principal Display Panel

What is the name of the local agency which regulates coffee shops in Florida?

            Florida Department of Agriculture and Consumer Services

Which of the following is not required to be on the new Nutrition Facts Label? 

            Vitamin C

Which of the following is NOT an example of separation in food processing? 

Gelation

What drives heat transfer?

Temperature gradient

Which of the following is NOT one of the purposes of food processing?

To extend shelf life by inactivating enzymes, To provide convenience, and To eliminate pathogens are all purposes. To eliminate bacteria in the gut is not.

The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

Pasteurization

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

            3.0 or above

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

            12-D

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature?

UHT Pasteurization

Refrigeration is considered…

            a mild form of food preservation

Which of the following is desirable in frozen foods?

Fast freezing

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

Plate

Among the ones listed below, which type of freezer provide the fastest heat transfer? 

Plate freezer

Which of the following is a factor associated with the drying rate of food?

Air velocity

Which of the following is an advantage found in the drum drying of foods?

 It’s most often a continuous process

Spray drying

atomizes liquids into small solid particles

Which of the following is a reason to dehydrate food?

food preservation

What is best quality grade given to eggs?

Grade AA

In poultry, dark meat contains

more fat compared to white meat

Which of the following is considered a quality downgrade in raw poultry?

 broken bones

Which government agency oversees the harvesting of poultry?

            US Dept. of Agriculture

Quiz 9

What is malt?

Germinated barley (or other grain) in which starch breaking enzymes are activated.

Which is not true about tea?
Yeast is added to start fermentation in oolong or black tea processing.

Roasted coffee is often vacuum packaged because

the flavor is very sensitive

Which of the following is NOT due to CO2 in carbonated beverages?(effervescence, Tingling mouthfeel, and Carbonic acid are)

Brown color

Wine is made by adding yeast to fruit juice in

an anerobic environment

Which is a juice box made of?

Paper, aluminum foil and plastic

Which of the following minerals is not a primary concern for brewers?

(Zinc, Magnesium,Copper are)

Phosphorus

What is an acceptable way of standardizing 100% Orange Juice?

 Adding essence obtained from orange peels back into orange juice

Exam 3

The cooking of red meat before rigor mortis sets in results in

 extra tender meat

Which of these make a better meat marinade for dry heat cooking?

Soy sauce

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

            wait until rigor mortis has concluded before freezing

Which of the following answers is associated with the quality of red meat and fish?

            age of the red meat or fish

The process that skims boiled animal fat in water is known as

            rendering

Muscle composition of red meat contains

            all essential amino acids

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

liquid

Butter contains approximately

            80% fat

Fats and oils are otherwise known as

            triacylglycerols

Lipids in food are commonly known as

            fats & oils

Fats are

            crystalline in nature

Which of the following lipids comes from a plant source?

            palm & palm kernel oil

Hexadecanoic fatty acid is also known as

palmitic acid

Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation?

mashing

The process in beer production that produces carbon dioxide and ethanol is known as

fermentation

Which of the following is NOT due to CO2 in carbonated beverages?

Brown color

Which of the following statements about the Swiss Water Process is FALSE?

(Extracts caffeine from green coffee beans, Caffeine is removed from the beans by osmosis, Takes several hours are true).

Carbon filter traps flavor molecules so that flavor of coffee beans is preserved is false.

Roasted coffee is often vacuum packaged because

            the flavor is very sensitive

Which of the following statements about Black Tea Processing is FALSE?

(Withering softens the leaves, dries them slightly, Color and flavor develop during fermentation, Rolling releases the enzymes that ferment the tea are true)

Yeasts are added for fermentation of tea leaves is false.

Which of the following ingredients does not lower the pH of a carbonated beverage? (carbon dioxide, citric acid, and phosphoric acid do)

Flavors do not.

Wine is made by adding yeast to fruit juice in

an anerobic environment

Which is NOT true about tea?

(Green tea has higher levels of antioxidants (catechins) than black tea, Oolong tea is made from tea leaves that are allowed to ferment to a lesser extent compared to black tea processing, During fermentation, color and flavor develops through the action of polyphenol oxidase (PPO) are all true)

Yeast is added to start fermentation in oolong or black tea processing is false.

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

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

What is an acceptable way of standardizing 100% Orange Juice?

Adding essence obtained from orange peels back into orange juice

Which of the following minerals is not a primary concern for brewers?

Phosphorus

Quiz 10

Which of the following is not a possible result of microbial activity?

Crystallization of water

Which of the following is not a manifestation of excessive moisture?

(Soggy chewing gum sticking to its wrapper, Breakfast cereal with no crisp, Caking in instant coffee are) Reduced mold growth is not.

Which of the following combinations are not commonly encountered during drying?

            High temperature-high humidity

Which of the following can be used to control microbial growth in foods?

Keeping food alive for as long as possible, Chemicals such as short chain organic acids, salt and sugar, and Removing moisture by heat can all be used.

The most common way of reducing foodborne pathogens in food is

to properly cook the food

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?

Pork

Which of the following are potential hazards in foods?

Chemical, physical, and biological

Fermentation and pickling of vegetables are examples of

Controlled spoilage

Exam 4

Which microorganism is otherwise known as STEC?

E. coli O157:H7

Contamination of organisms that cause foodborne illness is uncommon in

commercially processed foods

Infant botulism might be obtained by the consumption of

honey

Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States

it is rarely diagnosed because symptoms disappear within 24 hours and are not reported

Which of the following is a parasitic hazard in raw pork?

Trichinella

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

the very young, the very old, and the immunocompromised

What organism was the number one cause of bacterial foodborne illness in the United States in 2012?

Salmonella

Which of the following statements is not correct?

(It is impossible for certain food commodities to be free from insects or insect parts, Trichinella spiralis is a parasitic nematode that may finds its way into pork products, and Salmon and certain other fish shoudl be frozen if they are to be used in sushi are all true). FDA sets a zero tolerance for insects and insect parts is false.

Chill injury in fruits and vegetables can occur at temperatures as high as 

56 degrees F

All of the following statements about enzymes are correct EXCEPT:

(Proteolytic enzymes are also known as proteases, Cloud loss in orange juice is due to enzyme activity, and Proteolytic enzymes in fish cause tissue softening during storage are all true)

pectin methyl esterase causes browning of cut fruit is false.

Which of the following is a source of microbial contamination of foods?

Irrigation water, improperly washed hands of the food preparer, and drains and floors in the manufacturing facility.

Which of the following is not a manifestation of excessive moisture?

Reduced mold growth

Which of the following is not a possible result of microbial activity?

Crystallization of water

Which of the following statements about chill injury is incorrect?

(Discoloration, pitting and surface decay are common symptoms, Internal browning in apples may indicate they have been stored under 36-38 degrees F, Fruit of temperate origin (apple, pomegranate) are more tolerant to chill injury than tropical fruit are true)

Bananas can tolerate lower temperatures than avocados is false.

Which is correct about commercial sterility?

A commercially sterile product may contain a viable spore that cannot grow due to various properties of the food.

Which of the following preservation methods will not inactivate enzymes?

Irradiation

What causes plasmolysis?

Placing food in syrup or brine.

Which of the following is not added to foods with the purpose of controlling microbial growth?

Glycerin

Plasmolysis is…

the mechanism of action for salt or sugar used as food preservative, caused by high osmotic pressure outside the cell, the shrinkage of microbial cells due to water loss.

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

(Is active on a wide spectrum of spoilage and pathogenic organisms, Is active throughout the shelf life of the food, Does not interfere with microbial activity such as leavening of bread are all true) Enhances flavor and color of the product is false

Which of the following is not a correct match?

(Calcium chloride in canned green beans-Preserving texture and Lecithin in ice cream-Combining oil, air and water into a smooth mixture and Glycerine in granola bar-Retaining moisture for a chewy texture are all correct). Polysorbate in squeezable relish-Antioxidant is incorrect.

Which of the following help rice grains absorb fairly large levels of moisture in a salt shaker?

The starchy matrix inside the grains which allow swelling.

Which of the following is the primary reason why you should not eat raw cookie dough? 

Raw eggs in the recipe may harbor Salmonella.

In many cases, fermentation causes the pH of foods to

decrease

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