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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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