FOS3042 Final Exam

Which is one of the macronutrients? a. Vitamins b. Phytochemicals c. Carbohydrates d. All of the above

What does a bomb calorimeter determine in a food sample? a. Its temperature b. Its caloric content c.Its minerals content d. Its brittleness

Which of the following organizations has a national nutrient database mentioned in the lecture? a. USDA b. IFSAC c. IFT d.IFAS

On the food ingredient label a. the most predominant ingredient is listed first. b. the ingredients are listed in alphabetical order. c. the least predominant ingredient is listed first. d. the order of ingredients does not follow any rule.

Which of the following pairs is a correct match for kind of fat and typical good source of fat? a. Saturated fats- Meat and dairy b. Monounsaturated fats- Corn, sunflower, fish c. Polyunsaturated fats- Avocado, peanuts, olives d. All of these are correct.

What vitamin is formed in the body when skin is exposed to sunlight? a. Vitamin A b. Vitamin D c. Vitamin E d. Vitamin K

Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database. a. Apple juice, honey, apples, bread, flour, vegetable oil b. Apples, apple juice, bread, honey, vegetable oil, flour c. Apple juice, apples, bread, honey, flour, vegetable oil d. Apples, apple juice, bread, honey, flour, vegetable oil

Foods are ___________ composed of elements from the periodic table. a. chemicals b. inorganic c. plasma d. All of the above

Titratable acidity a. is equivalent to pH b. measures total acidity c. measures only associated ions d. measures only dissociated ions

Water Activity (Aw) is defined as a. humidity b. the ratio of substance vapor pressure / vapor pressure of pure water c. free water d. All of the above

Saturated fatty acids a. contain an equal number of double bonds to carbons b. contain an equal number of double bonds to hydrogen c. do not contain double bonds in the carbon chain d. contain 18 carbons

Which of the following sugars is typically called "table sugar"? a. glucose b. fructose c. sucrose d. lactose

Which of the following instruments measure color? a. farbenometer b. crayolanometer c. colorimeter d. All of the above

Which of the following colors are associated with carotenoid pigments? a. red b. yellow c. orange d. All of the above

Effective packaging for food products can be made with a. Colorful graphics b. An understanding of man-made solid materials c. Any material that seals well d. Lots of air

Which of the following is not true for almond milk? a. It is lactose-free. b. It is made with water, ground almonds and added nutrients like Calcium. c. It is higher in protein than milk, yogurt or cheese d. It is vegetarian.

Which of the following statements about vegetables is not correct? a. Dark green vegetables are high in potassium. b. Red pepper, kale, cauliflower and broccoli are high in Vitamin C. c. Green peas and corn are high in starch. d. Avocados are high in sugar.

Which of the following categories from the food manufacturing industry is not represented in MyPlate? a. Dairy products b. Seafood c. Bakery and tortilla products d. Sugar and confectionery products

Which of the following organizations has a national nutrient database mentioned in the lecture? a. USDA b. IFSAC c. IFT d. IFAS

Which of the following is considered a macronutrient? a. Lipids b. Vitamins c. Minerals d. All of the above

Triglycerides are also known as a. TAG or triacylglycerol b. triglycerol c. fatty acid methyl esters d. acylglycerol

Cellulose is a. a triglyceride. b. an amino acid. c. a polysaccharide. d. sweet.

The concept that involves a scale from 0 to 1 and affects microbial growth is known as a. the "hurdle principle" b. relative humidity c. water activity d. free water

The level of pH above which a food is considered to be a low acid food is: a. 2.6 b. 4.6 c. 6.6 d. 7.0

Pectin a. helps form jams and jellies b. is a type of lipid c. is a dietary supplement that helps build pectoral muscles d. is a protein

Which fatty acid is also called 18:2? a. oleic acid b. linoleic acid c. linolenic acid d. stearic acid

Three fatty acids attached to a glycerol backbone is called a. stearic acid b. triacylglycerol c. cholesterol d. eicosapentaenoic acid

Which of the following are ways consumers judge food quality using their senses? a. appearance b. taste c. texture d. All of the above

Which attribute of foods do we quantify when we use the L a b scale? a. Color b. Viscosity c. Mouthfeel d. Shape

What is the name for the study of flow and deformation characteristics of (food) materials? a. Deformatics b. Rheology c. Flowology d. None of these

What is the name of the local agency which regulates coffee shops in Florida? a. Florida Food and Drug Administration b. Florida Department of Agriculture and Consumer Services c. Florida Bureau of Beverage Industry d. Florida Parks and Recreation

Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau? a. Production of alcoholic beverages b. Importation of alcoholic beverages c. Labeling and advertising of alcoholic products d. All of these.

What is the name of the panel shown with the picture of food & name on food label? a. Information Panel b. Principal Display Panel c. Principle Data Panel d. Front Information Panel

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? a. FDACS b. USDA c. FDA d. TTB

Which of the following is not a major element of FSMA? a. Voluntary product recall b. More frequent inspections c. Foreign supplier verification program d. Preventive controls plan to identify hazards and related controls

Which of the following unit operations help achieve uniformity in product properties? a. Fluid flow b. Mixing c. Mass transfer d. Size adjustment

Radiation is a mode of heat transfer which occurs when a. Eggs from the refrigerator are beaten together b. Cold milk is stirred in to warm coffee c. Cake batter is placed a hot oven d. Vegetables are sauteed in olive oil

In thermal processing, it is a good practice to have an F-value of a. 2.0 b. 3.0 or above c. 1.5 d. 1.0 or below

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature? a. UHT Pasteurization b. HTST Pasteurization c. Irradiation d. High Pressure Processing

The process applied to fruits and vegetables to inactivate natural food enzymes is known as a. oxidation b. emulsification c. blanching d. high pressure processing

In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum a. Z-value b. High Temperature, Short Time Pasteurization c. 12-D d. Ultra High Temperature Pasteurization

As it relates to food preservation, the acronym "MAP" stands for a. Materials, Additives, and Preservatives b. Modified Atmosphere Packaging c. Methods Associated Performance d. Modified Additives and Preservatives

The acronym "IQF" stand for a. Incomplete Quality Factor b. Individually Quick Frozen c. Individual Quality Freezing d. Incomplete Quantitative Freezing

During what decade was cold preservation commercialized in the United States? a. 1900's b. 1910's c. 1920's d. 1930's

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium? a. Immersion b. Fluidized bed c. Belt d. Plate

Which of the following statements is TRUE about frozen foods? a. Food freezes at 0C (32F). b. Food freezes from the outside in. c. Once frozen, food can be transported and stored under refrigeration without thawing. d. Frozen foods are available to consumers throughout the world.

Which of the following are reasons to concentrate foods? a. reduces the weight and volume of the food b. increases weight and volume of the food c. provides no increase in the concentration of solutes d. rapidly cools the food to below 0 degrees C

Which of the following is TRUE regarding drying curves? a. foods dries from the inside to the outside b. free water is harder to remove compared to bound water c. bound water is harder to remove compared to free water d. foods lose water at a constant rate

Which of the following is a reason to dehydrate food? a. food preservation b. to dilute the mineral content of the food c. to increase the weight of the food d. to increase the moisture content of the food

Which of the following is an advantage found in the drum drying of foods? a. It's most often a continuous process b. It doesn't change the flavor of the food c. Works well with thermoplastic foods d. Doesn't require any heat

Egg substitutes most often a. remove the fat from the yolk b. contain no egg contents c. are made of synthetic eggs d. are eggs from genetically modified chickens

What is best quality grade given to eggs? a. Grade AA b. Grade A c. Grade B d. Choice

In poultry, dark meat contains a. more fat compared to white meat b. less flavor compared to white meat c. less juiciness compared to white meat d. better texture compared to white meat

When eggs undergo candling a. it changes the color of the egg to brown b. it bleaches the outside of the egg c. the egg is passed by a light source to check the position of the yolk and size of aircells d. it is cracked open and exposed to light to determine egg quality

A standard of identity establishes and maintains the identity and quality of a food product by a. specifying mandatory ingredients. b. allowing optional ingredients. c. specifying processing steps involved in the manufacturing of the food. d. All of the above

Which of the following is not required to be on the new Nutrition Facts Label? a. Potassium b. Vitamin D c. Added Sugars d. Vitamin C

Which of the following statements is correct regarding the Food Additives Amendment? a. The amendment required FDA approval before an additive could be used in food. b. The amendment placed the burden on the manufacturer to prove additive's safety for the intended use. c. Both of the statements above are correct. d. None of these.

The Food Safety and Inspection Service is under which government agency? a. Centers for Disease Control b. Food and Drug Administration c. United States Department of Agriculture d. Environmental Protection Agency

Which of the following is NOT an example of separation in food processing? a. Peeling of potatoes b. Shelling of nuts c. Filtration of wine d. Gelation

Addition of folic acid to foods is an example of a. Adding variety to foods b. Nutrient fortification c. Improving flavor through food processing d. Extending shelf life

Refrigeration is considered a. a mild form of food preservation b. a severe form of food preservation c. a food preservation method only useful close to the equator d. the most insignificant method of food preservation

Which of the following is a factor associated with the drying rate of food? a. pH b. air velocity c. color d. level of oxidation

Spray drying a. converts solid foods to semi-solid foods b. atomizes liquids into small solid particles c. increases moisture content d. is similar to fluidized bed drying

Air drying is a method used to a. dehydrate foods b. refrigerate foods c. freeze foods d. keep food from undergoing syneresis

What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration? a. inversion b. overdeveloped sheen c. drip loss d. case hardening

Which government agency oversees the harvesting of poultry? a. Food and Drug Administration b. Environmental Protection Agency c. US Dept. of Agriculture d. US Egg & Poultry Association

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass? a. Chuck roast and rib eye steak b. Filet mignon and T-bone steak c. Shank and brisket d. Shank and round steak

Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue? a. rendering b. marbling c. exsanguination d. Maillard products

Regarding the optimal quality of fish fillets, it is important to a. wait until rigor mortis has concluded before freezing b. freeze at the beginning stages of rigor mortis c. remove the fish muscle before rigor mortis sets in and store at room temperature d. filet and freeze during rigor mortis

How does marbling make meat more tender? a. By decreasing the shrinking of muscle fibers b. By providing lubrication c. By breaking down proteins d. Both by decreasing the shrinking of muscle fibers and by providing lubrication

The cooking of red meat before rigor mortis sets in results in a. extra tender meat b. the most common method of production c. the catalysis of rigor mortis d. no quality effects, whatsoever

Muscle composition of red meat contains a. only sulfur containing amino acids b. all essential amino acids c. no amino acids d. only branched chain amino acids

Lipids designated as oils are most likely _______, at room temperature. a. water b. plasma c. solid d. liquid

Which of the following lipids comes from a plant source? a. palm & palm kernel oil b. tallow c. lard d. marbeled fat

Lipids in food are commonly known as a. fats & oils b. sugars & non-nutrative sweeteners c. free & bound water d. essential & non-essential amino acids

Fats are a. equivalent to moisture content in foods b. crystalline in nature c. non-crystalline at any temperature d. the least efficient source of energy for human energy storage

Which of the following is associated with the palatability of ice cream? a. protein content b. fat content c. sugar content d. sweetener content

Butter contains approximately a. 100% fat b. 80% fat c. 90% fat d. 70%

Cod liver oil comes from what animal? a. a pig b. a cow c. a fish d. a chicken

Carbonated beverages are infused with a. nitrogen gas b. carbon dioxide gas c. oxygen gas d. xenon gas

Soft drinks are made up mostly of a. sugar b. flavor c. foam d. water

Which is FALSE regarding coffee production? a. Pulping removes the bean from the cherry b. Fermented beans are dried in sun or hot air c. Coffee grows best at sea level. d. Beans are roasted after fermentation

Which is NOT a method used to decaffeinate coffee? a. Methylene chloride extraction b. Supercritical carbon dioxide extraction c. Swiss water process d. Chill proofing

In beer production, roasted barley is also known as a. barley malt b. barley soup c. malted milkshake d. baked barley

Which of the following is NOT due to CO2 in carbonated beverages? a. Effervescence b. Tingling mouthfeel c. Carbonic acid d. Brown color

Wine is made by adding yeast to fruit juice in a. an anaerobic environment b. an aerobic environment c. the mashing process d. the malting process

Which of the following are types of water available in the United States as beverages? a. Mineral water b. Sparking water c. Purified water d. All of the above

Of the three major types of tea, which of the following is most common in the United States? a. Oolong tea b. Green tea c. Black tea d. White tea

How is juice that comes in a single serve juice box treated to ensure safety? a. It is sterilized and then filled into the box in an aseptic environment. b. It is pasteurized and then filled into a sterilized box in an aseptic environment. c. It is frozen into bricks and wrapped in the box before pasteurization. d. It is pasteurized after filling.

What is an acceptable way of standardizing 100% Orange Juice? a. Adding essence obtained from orange peels back into any citrus juice b. Adding essence obtained from orange peels back into orange juice c. Blending any citrus juice to obtain the target sugar to acid ratio d. Adding sugar to compensate for the lack of sweetness due to a poor growing season

The process that skims boiled animal fat in water is known as a. peeling b. rendering c. steeping d. blanching

If an animal is stressed before harvest, which of the following will occur? a. fast rigor mortis b. slow rigor mortis c. no rigor mortis occurs d. chemical reactions in the muscle tissue will not occur

Which of the following statements about the Swiss Water Process is FALSE? a. Extracts caffeine from green coffee beans b. Carbon filter traps flavor molecules so that flavor of coffee beans is preserved c. Caffeine is removed from the beans by osmosis d. Takes several hours

How do calcium and magnesium affect brewing? a. By changing the mouth feel of the beer b. By affecting the yeast activity c. By affecting the taste of beer d. All of the above explain how these minerals affect brewing.

What causes variability in the taste of orange juice? a. Amount of sunshine, rain during the growing season b. Differences in sugar, acid and flavor compounds in oranges c. Whether the juice comes from early or late fruit in the growing season d. All of the above

What organism was the number one cause of bacterial foodborne illness in the United States in 2012? a. Salmonella b. Campylobacter c. E. coli d. Listeria

Contamination of organisms that cause foodborne illness is uncommon in a. commercially processed foods b. in the home c. in restaurants d. in fresh produce

Infant botulism might be obtained by the consumption of a. contaminated milk b. contaminated water c. honey d. soft drinks

Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States a. it is very difficult to contract from food handlers b. it is rarely diagnosed because symptoms disappear within 24 hours and are not reported c. it's not a major concern of the scientific community d. the symptoms take weeks to become apparent after ingestion of contaminated food

Which of the following is a parasitic hazard in raw pork? a. Trichinella b. E. coli O157:H7 c. Salmonella d. Clostridium

Which of the following organisms is associated with the direct contact of cat feces? a. Felix felicis b. Toxoplasma gondii c. Cyclospora d. Cryptosporidium parvum

Foodborne illness is more likely to cause death in which of the following demographic? a. the very young b. the very old c. the immunocompromised d. All of the above

All of the following statements about enzymes are correct EXCEPT: a. Proteolytic enzymes are also known as proteases. b. Pectin methyl esterase causes browning of cut fruit. c. Cloud loss in orange juice is due to enzyme activity. d. Proteolytic enzymes in fish cause tissue softening during storage.

Which of the following enzymes cause browning of apple slices? a. Protease b. Pectin methyl esterase c. Polyphenol oxidase d. Pectinase

Which of the following is not a result of light exposure of food? a. Off-flavor formation in milk b. Discoloration of cured meat c. Reduced tenderness and juiciness in meat d. Destruction of vitamins

Excessive heating of foods during preparation or storage will cause a. Emulsion destability b. Destruction of vitamins c. Denaturation of proteins d. All of these

Which of the following statements is not correct? a. It is impossible for certain food commodities to be free from insects or insect parts. b. Trichinella spiralis is a parasitic nematode that may finds its way into pork products. c. Salmon and certain other fish shoudl be frozen if they are to be used in sushi. d. FDA sets a zero tolerance for insects and insect parts.

Which of the following statements about chill injury is incorrect? a. Discoloration, pitting and surface decay are common symptoms. b. Internal browning in apples may indicate they have been stored under 36-38 degrees F. c. Fruit of temperate origin (apple, pomegranate) are more tolerant to chill injury than tropical fruit. d. Bananas can tolerate lower temperatures than avocados.

Which of the following is a source of microbial contamination of foods? a. Irrigation water b. Improperly washed hands of the food preparer c. Drains and floors in the manufacturing facility d. All of these

Ionizing radiation approved for use on foods are a. Gamma rays and X-rays b. Gamma rays but not X-rays c. Sun rays d. Microwaves

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

Short-chain organic acids are mostly used in foods that have a pH<5.5 because... a. they taste better in those foods. b. only at low pH the acid can penetrate the microbial cell membrane. c. that is how the consistency of the food is maintained. d. these acids remain protonated at pH>5.5.

Which of the following statements is incorrect about freezing? a. The initial freezing of water in foods decreases the freezing point of the food. b. When extracellular water freezes, microbial cells lose water. c. Freezing is a lethal process that can be used to eliminate all microbial cells. d. Surviving microorganisms in thawed products can cause spoilage.

Refrigeration... a. kills all bacteria. b. inhibits microbial growth c. inactivates most enzymes. d. enhances pigmentation.

What causes plasmolysis? a. Saturating the taste buds with favorite food. b. Shaking beverages. c. Rehydrating previously dried food. d. Placing food in syrup or brine.

Which of the following combinations are not commonly encountered during drying? a. Low temperature-high humidity b. High temperature-high humidity c. High temperature-low humidity d. Medium temperature-medium humidity

What causes skunky beer? a. Skunks climbing into fermentation tanks. b. An oversight that goes back 6,000 years to Sumerians. c. Unsanitary conditions of brewing. d. Conversion of isohumulones from hops into thiols in the presence of sunlight.

Which of the following is required by the Good Manufacturing Practices? a. Periodic calibration of thermometers measuring pasteurization temperature b. No jewelry, watch or other accessories allowed on employees c. Hair and beard nets d. All of the above

Fermentation and pickling of vegetables are examples of a. uncontrolled spoilage b. controlled spoilage c. biotechnology d. chelation

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

Which of the following symptoms may indicate chill injury? a. Surface lesions b. Internal discoloration c. Failure to ripen normally d. 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? a. beef b. chicken c. pork d. turkey

The most common way of reducing foodborne pathogens in food is a. to properly cook the food b. store food at room temperature c. to use sterile containers d. to use a microwave

Lactic acid is one of the main products of a. milk pasteurization b. bacterial fermentation c. freeze drying d. spray drying

Which is incorrect about enzymes in foods? a. They are not used up in reactions they accelerate. b. They taste sour. c. They accelerate chemical reactions. d. They may cause food deterioration.

Which of the following statements is not correct? a. It is impossible for certain food commodities to be free from insects or insect parts. a. FDA sets a zero tolerance for insects and insect parts. b. Trichinella spiralis is a parasitic nematode that may finds its way into pork products. c. Salmon and certain other fish shoudl be frozen if they are to be used in sushi.

What is controlled atmosphere storage? a. Storage conditions where air is filtered to remove pollutants b. Storage conditions where carbon dioxide level is increased and oxygen level is decreased c. Storage under atmospheric conditions d. Storage conditions optimized for aerobic organisms

Heat transfer occurs during a. Freezing of broccoli b. Baking of bread c. All of the above d. Pasteurization of milk

Homogenization is an example of a. Aggregation b. Separation c. None of the above d. Size reduction

Which of the following is NOT used to transport liquid food during food processing? a. Homogenizer b. Positive displacement pump c. Gravity d. Centrifugal pump

Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group? a. Butter b. All of the above c. Cheddar cheese d. Cream cheese

In what solvent are lipids soluble? a. Maple syrup b. Chloroform c. Vinegar d. Water

Which of the following are plant proteins not an excellent source for? a. Folate b. Potassium c. Vitamin B12 d. Fiber

In which of the following countries the consumers spent the lowest percent of their income on food consumed at home in 2013? a. Chile b. U.S.A c. Canada d. China

Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology? a. Increase in the variety of foods b. Safer food c. Increase in % disposable income spent on food d. Increase in the availability of food outside the growing region and/or season

Which processing method is classified as an additive according to the Food Additives Amendment? a. Radiation b. Irradiation c. Pasteurization d. Dehydration

Which of the following is not a function of Agricultural Marketing Service of USDA? a. Market news (price and sales information) on agricultural commodities b. Voluntary standardization and grading for fruits c. Establishes standards for food additives used in meat and poultry

Which of the following grades indicates highest quality in beef? a. Select b. Prime c. Commercial Grade d. Choice

Which agency sets tolerances on pesticide residues in foods? a. USDA b. None of the above c. FDA d. EPA

Which of the following is the primary reason why you should not eat raw cookie dough? a. You would end up with fewer baked cookies. b. No reason. I eat raw cookie dough all the time. c. It does not taste good. d. Raw eggs in the recipe may harbor Salmonella.

What causes temporary hardness in water? a. Calcium and magnesium salts which precipitates upon shaking b. Copper which can be removed by boiling c. Calcium and magnesium salts which can be removed by boiling d. Copper from the pipes that carry the water

Which is a juice box made of? a. Paper, aluminum foil and plastic b. Glass and plastic c. Paper and plastic d. Paper

Milk is fermented by bacteria to produce a. all of the above b. blue cheese c. swiss cheese d. yogurt

The Nutrition Labeling and Education Act a. established the USDA School Lunch Program b. requires that nutrition be taught in public schools c. made nutritional labeling mandatory d. banned trans-fat usage in food

What microorganism is considered the most heat resisitant pathogen found in food? a. Clostridium botulinum b. Salmonella c. E. coli d. Bacillus cereus

Enzyme activity in foods that undergo freezing conditions a. is accelerated b. converts the enzymes to water c. slows down d. remains the same

Which of the following answers is associated with the quality of red meat and fish? a. natural preservative content b. age of the red meat or fish c. analysis of glossy visual factors d. preservative content

Your friend is majoring in Food Science. Which of the following statements is accurate? a. Their studies examine the influence of food on consumer health. b. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling. c. Their dream job is in Food Product Development. d. All of the above.

What is the very first method of food processing discovery? a. Cooking b. Pasteurization c. Fermentation d. Canning

Who made the earliest peanut butter? a. George Washington Carver b. Marcellus Gilmore Edson c. Aztecs d. Chinese

Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food? a. Farm production b. Food processing c. Retail trade d. Food services

Which of the following constitutes a basis for categorizing foods? a. Nutrient content b. Common raw material or processing method c. Food-borne illnesses they may be implicated in d. All of the above

Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the USDA's nutrient database. a. Cereal, ready to eat, all bran complete wheat flakes b. Oats, instant, fortified, plain, dry c. Bread, wheat d. Waffles, plain, frozen, ready-to-heat

Which of the following are classifications of carbohydrates? a. monosaccharides b. disaccharides c. oligosaccharides d. All of the above

The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called a. Maillard Browning b. Carbonyl-Amine Browning c. Non-enzymatic Browning d. All of the above