FOS Questions

Which of the following does not act like a photosensitizer? Casein Riboflavin Chlorophyll Vitamin B2

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. Bananas can tolerate lower temperatures than avocados.

Which of the following is not added to foods with the purpose of controlling microbial growth? Nitrites Glycerin Phosphates Sorbic acid

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.

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? beef chicken pork turkey

In many cases, fermentation causes the pH of foods to increase decrease stabilize nutralize equilibrate

Which is a good way to keep guacamole from turning brown? Keeping in a well-sealed container Using avocados dipped in sugar Adding salt All of these

What are some of the new technologies to preserve foods without altering their flavor and texture? 1. Canning 2. High pressure processing 3. Batch sterilization 4. Oscillating electric fields 1 and 2 2 and 3 3 and 4 2 and 4

Question 1 0.5 / 0.5 pts The FINAL EXAM is MANDATORY in FOS3042. Correct! true false Question 2 0.5 / 0.5 pts Quizzes and exams open on Saturday at midnight and close the following Friday at 11:59PM. Quiz 1, Quiz 11 and the Final Exam are exceptions to this rule. Correct! true false Question 3 0.5 / 0.5 pts How many attempts are given for each exam and/or quiz? Correct! 1 Unlimited 2 Question 4 0.5 / 0.5 pts How many points is each quiz worth? 5 Correct! 8 10 15 Question 5 0.5 / 0.5 pts The schedule for Quizzes and Exams is found in the Correct! syllabus the "chat room" function in Canvas / e-Learning UF course catalog All of the above Question 6 0.5 / 0.5 pts It's a good idea to check Canvas / e-Learning as often as everyday because it acts as a portal for course announcements a way to view lectures and access presentations stay aware of quiz and exam deadlines Correct! All of the above Question 7 0.5 / 0.5 pts How many minutes are given for each exam? 15 minutes Correct! 30 minutes 45 minutes there is no time limit Question 8 0.5 / 0.5 pts When is the assignment due? End of the semester Nov 1st Correct! Sep 7th There is no assignment in this course. Question 9 0.5 / 0.5 pts How many points are each exam worth? Correct! 25 30 40 50 Question 10 0.5 / 0.5 pts Quizzes, Exams, and the Final Exam are timed. Correct! true false Question 11 0.5 / 0.5 pts How does one tell which modules correspond to which quizzes? Just start the quiz and see. Correct! Refer to the syllabus. There is a table with this information. Module 1 is covered in Quiz 1, Module 2 is covered in Quiz 2...Module 16 is covered in Quiz 16...wait there are only 11 quizzes. There will be an announcement to clarify this before each and every test opens. Question 12 0.5 / 0.5 pts How many exams (not including the final exam) are there in FOS3042? 2 3 Correct! 4 5 Question 13 0.5 / 0.5 pts Required reading materials are... listed (if any) under each Module on Modules tab chapters from the book titled "Food Bites: The Science of the Foods We Eat". available through UF Libraries. Correct! All of the above are correct. Question 14 0.5 / 0.5 pts Your lowest exam score (not including the final exam) will automatically be dropped. Correct! true false Question 15 0.5 / 0.5 pts How many minutes are given for each quiz? (Hint: Quiz 1 is an exception to this rule) 5 minutes Correct! 10 minutes 15 minutes 20 minutes Question 16 0.5 / 0.5 pts Your lowest quiz in FOS3042 will be automatically dropped. Correct! true false

Question 1 0 / 1 pts What is the very first method of food processing discovery? Cooking Pasteurization Fermentation Canning Question 2 1 / 1 pts What is the average number of items carried in a supermarket today? Less than 1,000 1,000-10,000 10,001-30,000 More than 30,000 Question 3 1 / 1 pts 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. Question 4 1 / 1 pts What does IFT stand for? International Food Task Institute of Food Technologists Impactful Food Teaching Incredible Foodie Talk Question 5 1 / 1 pts 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 Tasting for sweetness as an indication of carbohydrate content Organic solvent extraction for fat content Question 6 1 / 1 pts Beef, pork and poultry are part of what category in the food manufacturing industry? Animal Food Manufacturing Other Food Manufacturing Dairy Product Manufacturing Animal Slaughtering and Processing Question 7 1 / 1 pts What does a bomb calorimeter determine in a food sample? Its temperature Its caloric content Its minerals content Its brittleness Question 8 1 / 1 pts What nutrient is not added back to a refined grain that has been enriched? Iron Fiber Thiamine Folic Acid

Question 1 1 / 1 pts Triglycerides are also known as TAG or triacylglycerol triglycerol fatty acid methyl esters acylglycerol Question 2 1 / 1 pts Which of the following is not a correct match? Vitamin B1- Riboflavin Vitamin B3- Niacin Vitamin B9- Folic acid Vitamin B12- Cobalamin Question 3 1 / 1 pts What vitamin is formed in the body when skin is exposed to sunlight? Vitamin A Vitamin D Vitamin E Vitamin K Question 4 1 / 1 pts Mediterranean Diet is known to be low in monounsaturated fat. low in dietary fiber. high in saturated fat. high in monounsaturated fat. Question 5 1 / 1 pts Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above Question 6 1 / 1 pts 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 Question 7 1 / 1 pts The level of pH above which a food is considered to be a low acid food is: 2.6 4.6 6.6 7.0 Question 8 1 / 1 pts Titratable acidity is equivalent to pH measures total acidity measures only associated ions measures only dissociated ions

Question 1 1 / 1 pts Three fatty acids attached to a glycerol backbone is called stearic acid triacylglycerol cholesterol eicosapentaenoic acid Question 2 1 / 1 pts Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above Question 3 1 / 1 pts Which of the following sugars is typically called "table sugar"? glucose fructose sucrose lactose Question 4 1 / 1 pts Which of the following is similar to cellulose because it is insoluble dietary fiber? inulin hemicellulose oligosaccharides All of the above Question 5 1 / 1 pts Which of the following are ways consumers judge food quality using their senses? appearance taste texture All of the above Question 6 1 / 1 pts Which attribute of foods do we quantify when we use the L a b scale? Color Viscosity Mouthfeel Shape Question 7 1 / 1 pts Substances that quench oxidative reactions are antioxigenins antibiotics antioxidants antihistamines Question 8 1 / 1 pts Which of the following are aspects of food quality? food safety nutritional content appearance All of the above

Question 1 1 / 1 pts Addition of folic acid to foods is an example of Adding variety to foods Nutrient fortification Improving flavor through food processing Extending shelf life Question 2 1 / 1 pts Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above Question 3 1 / 1 pts Decimal reduction time of a given organism depends on the composition of the medium is how long it takes to destroy 90% of the population depends on the temperature, i.e. it will be shorter at higher temperatures All of the above Question 4 1 / 1 pts What is the main reason commercial sterility is preferred over sterility in thermal processing of foods? To preserve a few bacterial spores in the food product To preserve the nutritional and sensory properties of the food product Because sterility is impossible to achieve Because sterility can only be achieved in home canning Question 5 1 / 1 pts Which of the following is typically processed in a high temperature short time pasteurizer? Diced tomatoes Pickles Asparagus spears Milk Question 6 1 / 1 pts Which of the following are considered cryogenic freezing methods? liquid nitrogen liquid water gaseous nitrogen gaseous carbon dioxide Question 7 1 / 1 pts Which of the following conditions might occur when foods are frozen? crystal nucleation differential combination obfuscation dilution of water Question 8 1 / 1 pts Which of the following statements is TRUE about frozen foods? Food freezes at 0C (32F). Food freezes from the outside in. Once frozen, food can be transported and stored under refrigeration without thawing. Frozen foods are available to consumers throughout the world.

Question 1 1 / 1 pts Which of the following are quality changes that occur during concentration? Flavor changes Off-color formation Crystallization of sugars All of the Above Question 2 1 / 1 pts Which of the following is a reason to dehydrate food? food preservation to dilute the mineral content of the food to increase the weight of the food All of the above Question 3 1 / 1 pts Which of the following is a factor associated with the drying rate of food? pH air velocity color level of oxidation Question 4 1 / 1 pts How do egg whites remain liquid during the pasteurization of liquid egg products? Egg whites are separated out before pasteurization Lower temperatures are employed to prevent the coagulation of albumen Instead of heat, the processor uses hydrogen peroxide to pasteurize the eggs Egg whites are frozen prior to pasteurization IncorrectQuestion 5 0 / 1 pts What kind of chicken meat is typically marketed in retail? Broiler Roaster Layer Breeder Question 6 1 / 1 pts Which of the following is considered a quality downgrade in raw poultry? inadequate size of legs compared to thighs yellow color of skin broken bones major differences in wing size between the previous day of production Question 7 1 / 1 pts How long does it typically take to sundry grapes to make California Raisins? A few hours 24 hours 2 weeks 2 months Question 8 1 / 1 pts Where do brown raisins get their color? A. Maillard reactions form brown pigments B. Caramel is added as a colorant C. Polyphenol oxidase naturally found in grapes causes enzymatic browning A and B are correct A and C are correct A, B, and C are correct

Question 1 1 / 1 pts Which of these make a better meat marinade for dry heat cooking? Soy sauce Wine Vinegar Lemon juice Question 2 1 / 1 pts The process that skims boiled animal fat in water is known as peeling rendering steeping blanching Question 3 1 / 1 pts Which of the following is a beginning stage of rigor mortis? surrounding non-muscle tissues consume lactic acid and add moisture to the meat water activity is increased to 1 muscle tissue becomes very tough all stages of rigor mortis do not effect the quality of the meat Question 4 1 / 1 pts Butter contains approximately 100% fat 80% fat 90% fat 70% Question 5 1 / 1 pts In solvent extraction of oil from oilseeds, what is one way of increasing yield? Wetting the seeds with water Grinding or flaking the seeds Forming the seeds into blocks All of the above Question 6 1 / 1 pts What do whey protein and plum puree have in common? They are the same color They have similar flavor They caramelize at the same rate They are used as fat substitutes Question 7 1 / 1 pts Which of the following makes thinner cookies: Butter (80% fat) or shortening (100% fat)? Butter Shortening Both will make cookies that spread about the same Question 8 1 / 1 pts You found this chocolate bar stashed away in the corner of a drawer several months ago. There is a white haze on the surface. What is it? Mold. Yeast. Cocoa butter crystals rearranged over time Cocoa pigment migrated to the surface

Question 1 1 / 1 pts Which of the following are types of water available in the United States as beverages? Mineral water Sparking water Purified water All of the above Question 2 1 / 1 pts Which of the following statements about the Swiss Water Process is FALSE? Extracts caffeine from green coffee beans Takes several hours Caffeine is removed from the beans by osmosis Carbon filter traps flavor molecules so that flavor of coffee beans is preserved Question 3 1 / 1 pts Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation? malting sparging mashing pitching Question 4 1 / 1 pts Which of the following is NOT due to CO2 in carbonated beverages? Brown color Tingling mouthfeel Carbonic acid Effervescence Question 5 1 / 1 pts What is malt? The dried fruit of the Humulus lupulus plant. Liquid fraction in beer processing which is very high in fermentable sugars. Germinated barley (or other grain) in which starch breaking enzymes are activated. An ingredient in beer processing added to provide flavor and bitterness to the final product. Question 6 1 / 1 pts Which is a juice box made of? Paper, aluminum foil and plastic Paper and plastic Paper Glass and plastic Question 7 1 / 1 pts How do calcium and magnesium affect brewing? By changing the mouth feel of the beer By affecting the yeast activity By affecting the taste of beer All of the above explain how these minerals affect brewing. Question 8 1 / 1 pts 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

Question 1 1 / 1 pts What is the name of the panel shown on this food label? Principal Display Panel.jpg Information Panel Principal Display Panel Principle Data Panel Front Information Panel Question 2 1 / 1 pts Regulations written by FDA are published in _____________, under Title ______. Code of Food Regulations, 21 Food Safety Survey Report, 9 Code of Federal Regulations, 21 Code of Food Regulations, 9 Question 3 1 / 1 pts 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. Question 4 1 / 1 pts Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to stopping the contamination. cleaning the contamination. removing the contamination. preventing the contamination. Question 5 1 / 1 pts 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? Nutrient Content Claim Wellness Claim Health Claim Structure/Function Claim Question 6 1 / 1 pts Which of the following agencies has the authority to inspect fishing vessels? EPA Fisheries NMFS or NOAA Fisheries CDC TTB Question 7 1 / 1 pts A standard of identity establishes and maintains the identity and quality of a food product by specifying mandatory ingredients. allowing optional ingredients. specifying processing steps involved in the manufacturing of the food. All of the above Question 8 1 / 1 pts What kind of a claim is "Helps support your immune system"? Structure/Function Claim Health Claim Nutrient Benefit Claim Nutrient Content Claim

Question 1 1 / 1 pts Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology? Increase in the variety of foods Increase in the availability of food outside the growing region and/or season Increase in % disposable income spent on food***** Safer food Question 2 1 / 1 pts What does IFT stand for? International Food Task Institute of Food Technologists***** Impactful Food Teaching Incredible Foodie Talk Question 3 1 / 1 pts Which of the following is a correct match of a field of study and its benefit to the food scientists? Toxicology-Rapid identification of pathogens Materials Science-New food products that are well liked by the consumers Genomics-Spray dryers Biotechnology-Enzymes for cheese manufacturing***** Question 4 1 / 1 pts 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 Question 5 1 / 1 pts Which of the following organizations has a national nutrient database mentioned in the lecture? USDA***** IFSAC IFT IFAS Question 6 1 / 1 pts In what solvent are lipids soluble? Water Vinegar Chloroform***** Maple syrup Question 7 1 / 1 pts 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 Question 8 1 / 1 pts Which is one of the macronutrients? Vitamins Phytochemicals Carbohydrates***** All of the above Question 9 1 / 1 pts What is another name for Vitamin B2? Thiamine Riboflavin***** Niacin Folic Acid Question 10 1 / 1 pts Mediterranean Diet is known to be low in monounsaturated fat. low in dietary fiber. high in saturated fat. high in monounsaturated fat.***** Question 11 1 / 1 pts Which of the following is considered a macronutrient? Lipids***** Vitamins Minerals All of the above Question 12 1 / 1 pts How many calories or kcals does a gram of protein have? 2 4***** 7 9 Question 13 1 / 1 pts Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above***** Question 14 1 / 1 pts Water Activity (Aw) is defined as humidity the ratio of substance vapor pressure / vapor pressure of pure water***** free water All of the above Question 15 1 / 1 pts The level of pH above which a food is considered to be a low acid food is: 2.6 4.6***** 6.6 7.0 Question 16 1 / 1 pts The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called Maillard Browning Carbonyl-Amine Browning Non-enzymatic Browning All of the above***** Question 17 1 / 1 pts Saturated fatty acids contain an equal number of double bonds to carbons contain an equal number of double bonds to hydrogen do not contain double bonds in the carbon chain***** contain 18 carbons Question 18 1 / 1 pts Three fatty acids attached to a glycerol backbone is called stearic acid triacylglycerol***** cholesterol eicosapentaenoic acid Question 19 1 / 1 pts Hydrogenating vegetable oils thins the vegetable oil forms triglycerides forms cis- fatty acids forms trans- fatty acids***** Question 20 1 / 1 pts Which of the following sugars is typically called "table sugar"? glucose fructose sucrose***** lactose Question 21 1 / 1 pts Which of the following colors are associated with carotenoid pigments? red yellow orange All of the above***** Question 22 1 / 1 pts Which of the following is an antioxidant used in food products? Red #40 BHA***** Ferrous gluconate DATEM Question 23 1 / 1 pts Which of the following are aspects of food quality? food safety nutritional content appearance All of the above***** Question 24 1 / 1 pts Which of the following rheological methods measures the time for a liquid to flow down an inclined plane? mechanical flowmeter Ostwald viscometer Brookfield viscometer Bostwick consistometer***** Question 25 1 / 1 pts Taste receptors on the tongue recognize which of the following? salty***** astringent oily oaky

Question 1 1 / 1 pts 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.***** Question 2 1 / 1 pts What kind of a claim is "Helps support your immune system"? Structure/Function Claim***** Health Claim Nutrient Benefit Claim Nutrient Content Claim Question 3 1 / 1 pts Which of the following is not one of the 9 certified colors approved for food use? Blue No. 1 Yellow No. 5 Colorant derived from beets***** Red No. 40 Question 4 1 / 1 pts What is the name of the local agency which regulates coffee shops in Florida? Florida Food and Drug Administration Florida Department of Agriculture and Consumer Services***** Florida Bureau of Beverage Industry Florida Parks and Recreation Question 5 1 / 1 pts 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.***** Question 6 1 / 1 pts Homogenization is an example of Size reduction***** Aggregation Separation None of the above Question 7 1 / 1 pts Moving food through pipes is an example of Mass transfer Agglomeration Conduction Fluid flow***** Question 8 1 / 1 pts Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above***** Question 9 1 / 1 pts Which of the following is not a desirable effect of blanching? Inactivates enzymes Enhances color Traps air***** Cleans surfaces Question 10 1 / 1 pts What is the main reason commercial sterility is preferred over sterility in thermal processing of foods? To preserve a few bacterial spores in the food product To preserve the nutritional and sensory properties of the food product***** Because sterility is impossible to achieve Because sterility can only be achieved in home canning Question 11 1 / 1 pts Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100 degrees C for a few minutes? Fruits and vegetables do not harbor harmful microorganisms associated with animal based products These foods likely have not been exposed to microorganims These foods are highly acidic (pH<4.6) which provides a hurdle to microorganisms***** All of the above IncorrectQuestion 12 0 / 1 pts Where is the cold point in a can heated with convection ? At the center of the productXXXXX Along the edges of the can At the bottom of the can About 3/4 of the way down along the longitudinal axis Question 13 1 / 1 pts What are the conditions for the batch pasteurization of milk? 63 degrees C for 30 seconds 63 degrees C for 30 minutes***** 72 degrees C for 15 minutes 55 degrees C for 10 minutes Question 14 1 / 1 pts Which of the following foods needs to be pasteurized at a higher temperature or for a longer time than milk for the same level of microbial destruction? Grape juice Water Ice cream***** Orange soda Question 15 1 / 1 pts Immersion freezing can be only available during certain times of the year inexpensive expensive***** impossible to do Question 16 1 / 1 pts Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion seed inflation chill injury***** spontaneous peel removal Question 17 1 / 1 pts Which of the following conditions might occur when foods are frozen? crystal nucleation***** differential combination obfuscation dilution of water Question 18 1 / 1 pts What causes freezer burn? Underprocessing of food Use of overripe produce Rubbing of food against its package Loss of water over time due to fluctuations in temperature***** Question 19 1 / 1 pts Among the ones listed below, which type of freezer provide the fastest heat transfer? Plate freezer***** Belt freezer Still air room freezer None of these because freezing does not involve heat transfer Question 20 1 / 1 pts Which of the following is TRUE regarding drying curves? foods dries from the inside to the outside removal of water continues until water content drops to zero bound water is harder to remove compared to free water***** foods lose water at a constant rate Question 21 1 / 1 pts Which of the following will be observed in a food product that is being dehydrated? A) Solute concentration in the food increases B) Boiling point elevation C) Freezing point elevation D) Both A and B are correct***** Question 22 1 / 1 pts Which of the following are quality changes that occur during concentration? Flavor changes Off-color formation Crystallization of sugars All of the Above***** Question 23 1 / 1 pts The aircell size in eggs gets smaller as the egg gets older gets bigger as the egg gets older***** is inversely proportional to the size of the yolk isn't measured in quality grading Question 24 1 / 1 pts What kind of chicken meat is typically marketed in retail? Broiler***** Roaster Layer Breeder Question 25 1 / 1 pts In poultry processing, feathers are removed with forced air mechanical "fingers" made of rough, molded rubber like material***** high pressure direct flame

Question 1 1 / 1 pts 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. Connective tissues take time to break down with heat Both of these explain why low and slow cooking helps***** None of these. Question 2 1 / 1 pts Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass? Chuck roast and rib eye steak Filet mignon and T-bone steak***** Shank and brisket Shank and round steak Question 3 1 / 1 pts If an animal is stressed before harvest, which of the following will occur? fast rigor mortis***** slow rigor mortis no rigor mortis occurs chemical reactions in the muscle tissue will not occur Question 4 1 / 1 pts Food companies can legally add water to meat and fish using ginger extract phosphates***** activated charcoal potassium hydroxide Question 5 1 / 1 pts Which of these make a better meat marinade for dry heat cooking? Soy sauce***** Wine Vinegar Lemon juice Question 6 1 / 1 pts The process that skims boiled animal fat in water is known as peeling rendering***** steeping blanching Question 7 1 / 1 pts Which of the following is a beginning stage of rigor mortis? surrounding non-muscle tissues consume lactic acid and add moisture to the meat water activity is increased to 1 muscle tissue becomes very tough***** all stages of rigor mortis do not effect the quality of the meat Question 8 1 / 1 pts Fats and oils are otherwise known as brominated vegetable oil glycerol ester of wood rosin triamines triacylglycerols***** Question 9 1 / 1 pts In solvent extraction of oil from oilseeds, what is one way of increasing yield? Wetting the seeds with water Grinding or flaking the seeds***** Forming the seeds into blocks All of the above Question 10 1 / 1 pts Butter contains approximately 100% fat 80% fat***** 90% fat 70% Question 11 1 / 1 pts Hexadecanoic fatty acid is also known as myristic acid palmitic acid***** docosahexaenoic acid eicosapentaenoic acid Question 12 1 / 1 pts Which of the following processing step is utilized to prevent formation of crystals in fats and oils that may be stored at lower temperatures? Hydrogenation Winterizing***** Tempering Rendering Question 13 1 / 1 pts What do whey protein and plum puree have in common? They are the same color They have similar flavor They caramelize at the same rate They are used as fat substitutes***** Question 14 1 / 1 pts The process in beer production that produces carbon dioxide and ethanol is known as sequestration filtration alcoholic carbonation fermentation***** Question 15 1 / 1 pts Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation? malting sparging mashing***** pitching Question 16 1 / 1 pts Which is FALSE regarding coffee production? Pulping removes the bean from the cherry Fermented beans are dried in sun or hot air Coffee grows best at sea level.***** Beans are roasted after fermentation Question 17 1 / 1 pts What is malt? The dried fruit of the Humulus lupulus plant. Liquid fraction in beer processing which is very high in fermentable sugars. Germinated barley (or other grain) in which starch breaking enzymes are activated.***** An ingredient in beer processing added to provide flavor and bitterness to the final product. Question 18 1 / 1 pts What are adjuncts in beer making? Hops Mixture of broken down starch and solubilized protein in wort Cereals like corn and rice added used to cut down cost and add flavor***** None of these Question 19 1 / 1 pts Wine is made by adding yeast to fruit juice in an anaerobic environment***** an aerobic environment the mashing process the malting process Question 20 1 / 1 pts In beer production, roasted barley is also known as malted shake barley soup baked barley barley malt***** Question 21 1 / 1 pts Soft drinks are made up mostly of sugar water***** foam flavor Question 22 1 / 1 pts Which of the following is NOT due to CO2 in carbonated beverages? Brown color***** Tingling mouthfeel Carbonic acid Effervescence Question 23 1 / 1 pts Which of the following is not a food product that is sold in packages that are very similar to juice boxes? Broth Wine Beer***** Milk Question 24 1 / 1 pts What is an acceptable way of standardizing 100% Orange Juice? Adding sugar to compensate for the lack of sweetness due to a poor growing season Adding essence obtained from orange peels back into orange juice***** Blending any citrus juice to obtain the target sugar to acid ratio Adding essence obtained from orange peels back into any citrus juice Question 25 1 / 1 pts What causes temporary hardness in water? Calcium and magnesium salts which precipitates upon shaking Copper from the pipes that carry the water Calcium and magnesium salts which can be removed by boiling***** Copper which can be removed by boiling