Air drying is a method used to
dehydrate foods
What is the quality defect associated with a hard layer on the outside of foods when undergoing
dehydration?
case hardening
Which of the following is a factor associated with the drying rate of food?
air velocity
Which of the following is TRUE regarding drying curves?
bound water is harder to remove compared to free water
Which of the following is considered a quality downgrade in raw poultry?
broken bones
When eggs undergo candling
the egg is passed by a light source to check the position of the yolk and size of aircells
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 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
The cooking of red meat before rigor mortis sets in results in
extra tender meat
Muscle composition of red meat contains
all essential amino acids
Hexadecanoic fatty acid is also known as
palmitic acid
Cod liver oil comes from what animal?
a fish
Which of the following lipids comes from a plant source?
palm & palm kernel oil
Which of the following is associated with the palatability of ice cream?
fat content
Homogenization is an example of
Size reduction
Moving food through pipes is an example of
Fluid flow
Which preservation method allows the safe transportation of milk in a lunchbox
at room temperature?
UHT Pasteurization
In thermal processing, it is a good practice to have an Fvalue
of
3.0 or above
Which of the following is desirable in frozen foods?
fast freezing
During what decade was cold preservation commercialized in the United States?
1920’s
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 semiliquid
foods?
scraped surface freezing
Which processing method is classified as an additive according to the Food Additives Amendment?
Irradiation
What is the compliance date for the new Nutrition Facts Label which became effective in July 2016?
July 2018
Which is not a U.S. food law?
Agricultural Labeling Act
What kind of a claim is “Helps support your immune system”?
Structure/Function Claim
Which of the following is not one of the 9 certified colors approved for food use?
colorant derived from beets
Which of the following is not required to be on the new Nutrition Facts Label?
Vitamin C
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 healthrelated
condition?
Health Claim
Regulations written by FDA are published in _____________, under Title ______.
Code of Federal Regulations, 21
By definition, the ripe ovary and surrounding seeds is considered a
fruit
The Nutrition Labeling and Education Act
made nutritional labeling mandatory
How many calories or kcals does a gram of protein have?
4
What is the most common acid added to food?
citric acid
Which fatty acid is also called 18:2?
linoleic acid
Which of the following are ways consumers judge food quality using their senses?
all of the above
The use of thermal and nonthermal processing techniques to minimize the number of pathogenic and spoilage
organisms in food, making them safe and giving them extended shelflife
is a definition for
food preservation
The acronym “IQF” stand for
Individually Quick Frozen
the aircell size in eggs
gets bigger as the egg gets older
Who made the earliest peanut butter?
Aztecs
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
In which of the following countries the consumers spent the lowest percent of their income on food
consumed at home in 2013?
usa
What does IFT stand for?
Institute of Food Technologists
Which fruit contains the most amount of potassium per 100 g?
Banana
What does a bomb calorimeter determine in a food sample?
Its caloric content
Which of the following is not true for almond milk?
It is higher in protein than milk, yogurt or cheese
Which of the following categories from the food manufacturing industry is not represented in MyPlate?
Sugar and confectionery products
Mediterranean Diet is known to be
high in monounsaturated fat.
How many calories or kcals does a gram of fat have?
9
Which of the following is not a correct match?
Vitamin B1Riboflavin
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 considered organic acids in foods?
all
Water Activity (Aw) is defined as
the ratio of substance vapor pressure / vapor pressure of pure water
Which of the following sugars is typically called “table sugar”?
sucrose
Which of the following are factors effecting bioavailability?
All of the above
Which of the following are classifications of carbohydrates?
all
Three fatty acids attached to a glycerol backbone is called
triacylglycerol
Which fatty acid is also called 18:3?
linolenic acid
Substances that quench oxidative reactions are
antioxidants
Which is not a type of taste testing?
square test
Which of the following are aspects of food quality?
all
The process in beer production that produces carbon dioxide and ethanol is known as
fermentation
Which is NOT true about tea?
Yeast is added to start fermentation in oolong or black tea processing.
Which is NOT a method used to decaffeinate coffee?
Chill proofing
Roasted coffee is often vacuum packaged because
the flavor is very sensitive
Soft drinks are made up mostly of
water
Which is a juice box made of?
Paper, aluminum foil and plastic
What causes temporary hardness in water?
Calcium and magnesium salts which can be removed by boiling
Where does the air in a milk shake come from?
Both from the ice cream and whipping with milk
All of the following statements about enzymes are correct EXCEPT:
Pectin methyl esterase causes browning of cut fruit.
Heat applied to make scrambled eggs
denature proteins
Which of the following preservation methods will not inactivate enzymes?
irradiation
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 microorganism is otherwise known as STEC?
E. coli O157:H7
Contamination of organisms that cause foodborne illness is uncommon in
commercially processed foods
The most common way of reducing foodborne pathogens in food is
to properly cook the food
Fermentation and pickling of vegetables are examples of
controlled spoilage
High amounts of isoflavones are found in
soybeans
Resveratrol is found in
the skin of red grapes
Regarding food composition, you can find an accurate percentage of water and nutrients in
the USDA Nutrient Database for Standard Reference
Regarding the optimal quality of fish fillets, it is important to
wait until rigor mortis has concluded before freezing
Which of the following is a beginning stage of rigor mortis?
muscle tissue becomes very tough
Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle
tissue?
marbeling
Lactic acid is one of the main products of
bacterial fermentation
Thermophilic bacteria prefer
higher temperatures
Which of the following are factors causing deterioration?
All of the above
Bacteria, yeast, and molds are
found everywhere
Triglycerides are also known as
TAG or triacylglycerol
Hydrogenating vegetable oils
forms transfatty
acids
Saturated fatty acids
do not contain double bonds in the carbon chain
Which of the following instruments measure color?
colorimeter
What is the name for the study of flow and deformation characteristics of (food) materials?
Rheology
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 canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum
12D
Which of the following are considered cryogenic freezing methods?
liquid nitrogen
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
Refrigeration is considered
a mild form of food preservation
Which of the following conditions might occur when foods are frozen?
crystal nucleation
A typical poultry processing plant will slaughter approximately
1 million birds a week
Which government agency oversees the harvesting of poultry?
US Dept. of Agriculture
Lipids in food are commonly known as
fats and oils
Which of the following is NOT due to CO2 in carbonated beverages?
brown color
Which of the following statements about Black Tea Processing is FALSE?
Yeasts are added for fermentation of tea leaves
What is malt?
Germinated barley (or other grain) in which starch breaking enzymes are activated.
Which is FALSE regarding coffee production?
Coffee grows best at sea level.
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 organisms is associated with the direct contact of cat feces?
Toxoplasma gondii
Infant botulism might be obtained by the consumption of
honey
Which of the following are considered functional groups in foods?
all
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
In reference to food additives, the acronym GRAS stands for:
Generally Recognized As Safe
Butylated Hydroxytoluene is an example of
an antioxidant
What is the name of the seal required on the label of irradiated foods?
Radura
Spray drying
atomizes liquids into small solid particles
Which of the following are reasons to concentrate foods?
reduces the weight and volume of the food
Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.
FDA
Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from
responding to contamination to
preventing the contamination.
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
What drives heat transfer?
Temperature gradient
Addition of folic acid to foods is an example of
Nutrient fortification
Which of the following is NOT an example of separation in food processing?
gelation
What microorganism is considered the most heat resisitant pathogen found in food?
Salmonella
Enzyme activity in foods that undergo freezing conditions
slows down
Immersion freezing can be
expensive
Which of the following statements is TRUE about frozen foods?
Food freezes from the outside in.
Which of the following is a disadvantage of sun drying?
Usually can’t get moisture content below 15%
Which of these make a better meat marinade for dry heat cooking?
i think lemon juice
The process that skims boiled animal fat in water is known as
rendering
If an animal is stressed before harvest, which of the following will occur?
fast rigor mortis
Which of the following answers is associated with the quality of red meat and fish?
age of the red meat or fish
Why is it better for tougher cuts of meat to be cooked slowly at low temperatures?
maybe both of these?
butter contains approximately
80% fat
Fats and oils are otherwise known as
triacylglycerols
Food companies can legally add water to meat and fish using
phosphates
fats are
crystalline in nature
Which of the following statements about the Swiss Water Process is FALSE?
Caffeine is removed from the beans by osmosis (i think)
What are adjuncts in beer making?
Cereals like corn and rice added used to cut down cost and add flavor
Which of the following ingredients does not lower the pH of a carbonated beverage?
flavors
How do calcium and magnesium affect brewing?
All of the above explain how these minerals affect brewing.
What is the very first method of food processing discovery?
cooking
Understanding the changes in the quality of produce on the way to the grocery store is possible with the
knowledge of:
Materials Science (I THINK)
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
Beef, pork and poultry are part of what category in the food manufacturing industry?
animal slaughtering and processing i think
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 nutrient is not added back to a refined grain that has been enriched?
Fiber
What is another name for Vitamin B2?
Riboflavin
What vitamin is formed in the body when skin is exposed to sunlight?
vitamin D
Foods are ___________ composed of elements from the periodic table.
inorganic i think
pectin
helps form jams and jellies
Which of the following is considered a natural food colorant?
carminic acid
Which of the following is an antioxidant used in food products?
BHA
Which of the following are potential hazards in foods?
all
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
What organism was the number one cause of bacterial foodborne illness in the United States in 2012?
Salmonella
Which of the following is a parasitic hazard in raw pork?
Trichinella
Which of the following enzymes cause browning of apple slices?
Polyphenol oxidase
Why would one sometimes see rice salt shakers?
Rice helps salt flow freely by binding excessive moisture.
Which of the following does not act like a photosensitizer?
casein
which of the following is not a possible result of microbial activity
crystallization of water
Excessive heating of foods during preparation or storage will cause
all
plasmolysis
all
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 the major cause of microbial death during drying?
High temperature-low
moisture conditions that last throughout cooling
Which of the following is not added to foods with the purpose of controlling microbial growth?
glycerin
Which of the following is not a correct match?
Polysorbate in squeezable relish-Antioxidant
Which of the following accurately explain(s) why someone may want to add a few grains of rice to
their salt shaker?
To absorb moisture from ambient air so that those water molecules are not available for a
saturated salt solution on salt crystals.
Why is raw milk “off limits” according to the authors of the book “Food Bites”?
because of listeria
Milk is fermented by bacteria to produce
all
Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?
retail trade
cellulose is
a polysaccaride
Which of the following is similar to cellulose because it is insoluble dietary fiber?
hemicellulose
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
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