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.
Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology?
Increase in % disposable income spent on food
Effective packaging for food products can be made with
An understanding of man-made solid materials
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?
Tasting for sweetness as an indication of carbohydrate content
Which of the following statements about vegetables is not correct?
Avocados are high in sugar
Beef, pork and poultry are part of what category in the food manufacturing industry?
Animal Slaughtering and Processing
Which is one of the macronutrients?
Carbohydrates
Triglycerides are also known as
TAG or triacylglycerol
On the food ingredient label
the most predominant ingredient is listed first.
What vitamin is formed in the body when skin is exposed to sunlight?
Vitamin D
How many calories or kcals does a gram of fat have?
9
Titratable acidity
measures total acidity
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 are considered functional groups in foods?
all above
the concept that involves a scale from 0 to 1 and affects microbial growth is known as
water activity
Which fatty acid is also called 18:3?
linolenic acid
Which fatty acid is also called 18:2?
linoleic acid
Saturated fatty acids
do not contain double bonds in the carbon chain
Three fatty acids attached to a glycerol backbone is called
triacylglycerol
Which of the following is an antioxidant used in food products?
BHA
In the presence of acid or heat, chlorophyll is degraded to
Pheophytin
What is the name for the study of flow and deformation characteristics of (food) materials?
Rheology
Which attribute of foods do we quantify when we use the L a b scale?
color
Effective packaging for food products can be made with
Which of the following is not one of the 9 certified colors approved for food use?
Colorant derived from beets
Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise?
Food and Drug Administration
Which of the following grades indicates highest quality in beef?
prime
Which of the following shows the two main bodies governing the food supply in the United States?
notEPA and FDA
The Food Safety and Inspection Service is under which government agency?
NOTCenters for Disease Control
Nutritional Labeling and Education Act of 1990
all
What is the name of a claim made on the label of a food, that characterizes the relationship of any substance to a disease or health-related condition?
NotNutrient Content Claim
ich is not a U.S. food law?
notPure Food and Drug Act
Which of the following unit operations help achieve uniformity in product properties?
mixing
What drives heat transfer?
temperature gradient
What is the main reason commercial sterility is preferred over sterility in thermal processing of foods?
To preserve the nutritional and sensory properties of the food product
Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100LaTeX: ^circ?
C for a few minutes?
These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims
Which of the following food components does not protect against heat treatment?
food color
Immersion freezing can be
expensive
During what decade was cold preservation commercialized in the United States?
1920
What is the name of the method used to freeze liquid or semi-liquid foods?
scraped surface freezing
Which of the following is TRUE regarding drying curves?
bound water is harder to remove compared to free water
Air drying is a method used to
dehydrate foods
Which of the following is a factor associated with the drying rate of food?
air velocity
What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration?
case hardening
In poultry processing, feathers are removed with
mechanical “fingers” made of rough, molded rubber like material
Which of the following is considered a quality downgrade in raw poultry?
broken bones
What causes rigor mortis in poultry?
anaerobic glycolysis
How long does it take for the newly hatched chickens to reach market weight?
6-8 weeks
Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat?
all of the above
The more marbling in red meat is equivalent to
increased tenderness of the cut
Which of the following is a beginning stage of rigor mortis?
muscle tissue becomes very tough
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 processing step is utilized to prevent formation of crystals in fats and oils that may be stored at lower temperatures?
Winterizing
What do whey protein and plum puree have in common?
notThey caramelize at the same rate
What is the name of the processing step that is used to remove phospholipids in the production of fats and oils?
degumming
Fats are
crystalline in nature
Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation?
mashing
Wine is made by adding yeast to fruit juice in
an anerobic environment
Which of the following are types of water available in the United States as beverages?
all of the above
hich is NOT a method used to decaffeinate coffee?
chill proofing
Carbonated beverages are infused with
carbon dioxide gas
Which is a juice box made of?
Paper, aluminum foil and plastic
Which of the following minerals is not a primary concern for brewers?
phosphorus
Where does the air in a milk shake come from?
Both from the ice cream and whipping with milk
Which of the following is not a manifestation of excessive moisture?
Reduced mold growth
Why would one sometimes see rice salt shakers?
Rice helps salt flow freely by binding excessive moisture
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 microorganism is otherwise known as STEC?
E. coli O157:H7
Infant botulism might be obtained by the consumption of
honey
Which of the following organisms is associated with the direct contact of cat feces?
Toxoplasma gondii
Milk is fermented by bacteria to produce
all of the above
Effective packaging for food products can be made with
An understanding of man-made solid materia
Who made the earliest peanut butter?
aztecs
What does IFT stand for?
Institute of Food Technologists
In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013?
usa
Which of the following constitutes a basis for categorizing foods?
all of the above
Which of the following is NOT a method used for proximate analysis of food composition?
Tasting for sweetness as an indication of carbohydrate content
What is correct subgroup for white rice in the Grains Food Group?
refined
In what solvent are lipids soluble?
chloroform
Which of the following organizations has a national nutrient database mentioned in the lecture?
usda
Which of the following is not a correct match?
Vitamin B1- Riboflavin
Mediterranean Diet is known to be
high in monounsaturated fat.
Foods are ___________ composed of elements from the periodic table.
Correct!
chemicals
The level of pH above which a food is considered to be a low acid food is:
4.6
Pectin
Correct!
helps form jams and jellies
starch
all of the above
Which of the following is considered a natural food colorant?
carminic acid
Which of the following are ways consumers judge food quality using their senses?
all of the above
Which attribute of foods do we quantify when we use the L a b scale?
color
Which of the following rheological methods measures the time for a liquid to flow down an inclined plane?
Bostwick consistometer
What is the name for the study of flow and deformation characteristics of (food) materials?
Rheology
Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?
all of the above
What kind of a claim is “Helps support your immune system”?
Structure/Function Claim
hich of the following agencies has the authority to inspect fishing vessels?
NMFS or NOAA Fisheries
In reference to food additives, the acronym GRAS stands for:
generally recognized as safe
What is the name of the panel shown on this food label?
information pannel
Addition of folic acid to foods is an example of
nutriton fortification
Which of the following is NOT an example of separation in food processing?
gelation
Z-value is
the change in temperature needed to shorten the D-value by a factor of 10
Everything else (the food product, the target microorganism, the medium, etc.) being constant, which temperature will allow the shortest time for microbial destruction?
164
When using heat treatment to produce a safe food product, one should
assume that a highly resistant spore former is present
Why is saturated steam a common heating medium?
all of the above
Which of the following canned foods is an example of food that heats with both conduction and convection?
Pineapple rings in light syrup
Where is the cold point in a can heated with convection ?
About 3/4 of the way down along the longitudinal axis
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
As it relates to food preservation, the acronym “MAP” stands for
Modified Atmosphere Packaging
Which of the following are considered cryogenic freezing methods?
liquid nitrogen
What causes freezer burn?
Loss of water over time due to fluctuations in temperature
How are blueberries typically frozen?
Fluidized bed freezing
Air drying is a method used to
dehydrate foods
Which of the following will be observed in a food product that is being dehydrated?
D) Both A and B are correct
Which of the following is an advantage found in the drum drying of foods?
It’s most often a continuous process
What causes rigor mortis in poultry?
anaerobic glycolysis
What is best quality grade given to eggs?
Grade AA
Food companies can legally add water to meat and fish using
phosphates
Muscle composition of red meat contains
all essential amino acids
Which of the following is a beginning stage of rigor morti
muscle tissue becomes very tough
The process that skims boiled animal fat in water is known as
rendering
Which of these make a better meat marinade for dry heat cooking?
soy sauce
Fats and oils are otherwise known as
triacylglycerols
Butter contains approximately
80% fat
Hexadecanoic fatty acid is also known as
palmitic acid
Cod liver oil comes from what animal?
a fish
Why does the processor want to remove chlorophyll from vegetable oil?
Chlorophyll would contribute to oxidation of the oil
In solvent extraction of oil from oilseeds, what is one way of increasing yield?
nding or flaking the seeds
Fats are
crystalline in nature
Lard which is typically sold in the form sticks in the grocery store is extracted with which of the following methods?
rendering
Which of the following lipids comes from a plant source?
palm & palm kernel oil
Soft drinks are made up mostly of
water
In beer production, roasted barley is also known as
barely malt
What is malt?
Germinated barley (or other grain) in which starch breaking enzymes are activated.
Which of the following are types of water available in the United States as beverages?
all of above
Roasted coffee is often vacuum packaged because
the flavor is very sensitive
Which of the following statements about the Swiss Water Process is FALSE?
carbon filter traps flavor molecules so that flavor of coffee beans is preserved
Which is NOT true about tea?
Yeast is added to start fermentation in oolong or black tea processing.
Which of the following is not a food product that is sold in packages that are very similar to juice boxes?
beer
Which of the following minerals is not a primary concern for brewers?
Phosphorus
x

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