Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:
Biology
Nutrition
Toxicology
Materials Science
Biology
How does Food Technology differ from Food Science?
It does not. The two are the same.
Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods.
Food Technology is a misnomer for Food Science.
Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
Effective packaging for food products can be made with
Colorful graphics
An understanding of man-made solid materials
Any material that seals well
Lots of air
An understanding of man-made solid materials
Your friend is majoring in Food Science. Which of the following statements is accurate?
Their studies examine the influence of food on consumer health.
You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling.
Their dream job is in Food Product Development.
All of the above.
Their dream job is in Food Product Development.
Which of the following are plant proteins not an excellent source for?
Vitamin B12
Potassium
Fiber
Folate
Vitamin B12
Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the USDA’s nutrient database.
Cereal, ready to eat, all bran complete wheat flakes
Oats, instant, fortified, plain, dry
Bread, wheat
Waffles, plain, frozen, ready-to-heat
Cereal, ready to eat, all bran complete wheat flakes
Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?
Cheddar cheese
Cream cheese
Butter
All of the above
Cheddar cheese
Which of the following categories from the food manufacturing industry is not represented in MyPlate?
Dairy products
Seafood
Bakery and tortilla products
Sugar and confectionery products
Sugar and confectionery products
How many calories or kcals does a gram of carbohydrate have?
2
4
7
9
4
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.
All of these are correct.
Which of the following is not a fat soluble vitamin?
Vitamin A
Vitamin C
Vitamin D
Vitamin A
Vitamin C
Which of the following is considered a macronutrient?
Lipids
Vitamins
Minerals
All of the above
Lipids
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, honey, apples, bread, flour, vegetable oil
Apples, apple juice, bread, honey, vegetable oil, flour
Apple juice, apples, bread, honey, flour, vegetable oil
Apples, apple juice, bread, honey, flour, vegetable oil
Apple juice, apples, bread, honey, flour, vegetable oil
Titratable acidity
is equivalent to pH
measures total acidity
measures only associated ions
measures only dissociated ions
measures total acidity
The concept that involves a scale from 0 to 1 and affects microbial growth is known as
the “hurdle principle”
relative humidity
water activity
free water
water activity
Water Activity (Aw) is defined as
humidity
the ratio of substance vapor pressure / vapor pressure of pure water
free water
All of the above
the ratio of substance vapor pressure / vapor pressure of pure water
Which of the following is similar to cellulose because it is insoluble dietary fiber?
inulin
hemicellulose
oligosaccharides
All of the above
hemicellulose
Hydrogenating vegetable oils
thins the vegetable oil
forms triglycerides
forms cis- fatty acids
forms trans- fatty acids
forms trans- fatty acids
Which of the following sugars is typically called “table sugar”?
glucose
fructose
sucrose
lactose
sucrose
Which fatty acid is also called 18:2?
oleic acid
linoleic acid
linolenic acid
stearic acid
linoleic
Which attribute of foods do we quantify when we use the L a b scale?
Color
Viscosity
Mouthfeel
Shape
Color
What is the name for the study of flow and deformation characteristics of (food) materials?
Deformatics
Rheology
Flowology
None of these
Rheology
Which of the following colors are associated with carotenoid pigments?
red
yellow
orange
All of the above
All of the above
Which of the following is considered a natural food colorant?
yellow #5
red #40
citric acid
carminic acid
carminic acid
What is the very first method of food processing discovery?
Cooking
What is the energy cost per food dollar as of 2013?
5.2 cents
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 is not true for almond milk?
It is higher in protein than milk, yogurt or cheese
Which of the following constitutes a basis for categorizing foods?
All of the above
What vitamin is formed in the body when skin is exposed to sunlight?
Vitamin D
Which of the following pairs is a correct match for kind of fat and typical good source of fat?
saturated fats – meat ; dairy
Cellulose is
a polysaccharide
What is the most common acid added to food?
citric acid
Which of the following are considered functional groups in foods?
All of the above
Three fatty acids attached to a glycerol backbone is called
triacylglycerol
Which of the following cannot be attributed to the discoveries and developments in Food Science ; Technology?
Increase in % disposable income spent on food
What is the average number of items carried in a supermarket today?
More than 30,000
Who made the earliest peanut butter?
Aztecs
Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?
Food services
Which of the following statements about vegetables is not correct?
Avocados are high in sugar
What does a bomb calorimeter determine in a food sample?
Its caloric content
Beef, pork and poultry are part of what category in the food manufacturing industry?
Animal Slaughtering and Processing
Which of the following are factors affecting bioavailability?
All of the above
Mediterranean Diet is known to be
high in monounsaturated fat
Foods are _________ composed of elements from the periodic table.
chemicals
The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called
All of the above
Which of the following are classifications of carbohydrates?
All of the above
Taste receptors on the tongue recognize which of the following?
Salty
Which of the following rheological methods measures the time for a liquid to flow down an inclined plane?
Bostwick consistometer
Substances that quench oxidative reactions are
Antioxidants
Which is not a type of taste testing?
Square test
Which of the following are ways consumers judge food quality using their senses?
All of the above
Which of the following are aspects of food quality?
All of the above
Fats and oils are otherwise known as
triacylglycerols
Which of the following is associated with the palatability of ice cream?
fat content
Food companies can legally add water to meat and fish using
phosphates
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
Which is one of the macronutrients?
Carbohydrates
In what solvent are lipids soluble?
Chloroform
Which of the following organizations has a national nutrient database mentioned in the lecture?
USDA
What is another name for Vitamin B2?
Riboflavin
Triglycerides are also known as
TAG or triglycerol
Which of the following is not fat soluble
Vitamin C
Which of the following are considered functional groups in foods?
All of the above
What is the most common acid added to food?
Citric acid
The level of pH above which a food is considered to be a low acid food is:
4.6
Starch
All of the above
Which fatty acid is also called 18:3
Linolenic acid
Three fatty acids attached to a glycerol backbone is called
Triacylglycerol
The bright red color of fresh meat cuts that the meat department in a grocery store would like to display is due to
Oxymyoglobin
Which of the following instruments measure color?
Colorimeter
Which of the following are aspects of food quality?
All of the above
Which attribute of foods do we quantify when we use the L a b scale?
Color
Which is not a type of taste testing?
Square test
Which of the following is a correct match of a field of study and its benefit to the food scientists?
Biotechnology-Enzymes for cheese manufacturing
What is table salt commonly supplemented with?
Iodine
Which of the following is an antioxidant used in food products?
BHA
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