FOS3042 Final Exam Study

How are lecture modules viewed in FOS3042 ? By selecting the "Modules" tab, then selecting the title of the presentation under each Module By selecting the "Lessons" function in Canvas and clicking on the lesson you wish to view. By selecting the PowerPoint presentation you wish to view. There are no lecture videos. All of the above

The FINAL EXAM is MANDATORY in FOS3042. true false

How many points is each quiz worth? 5 8 10 15

How many exams (not including the final exam) are there in FOS3042? 2 3 4 5

How many minutes are given for each quiz? (Hint: Quiz 1 is an exception to this rule) 5 minutes 10 minutes 15 minutes 20 minutes

How many points are each exam worth? 25 30 40 50

How does one tell which modules correspond to which quizzes? Just start the quiz and see. 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.

Your lowest quiz in FOS3042 will be automatically dropped. true false

The schedule for Quizzes and Exams is found in the syllabus the "chat room" function in Canvas / e-Learning UF course catalog All of the above

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. All of the above are correct.

Quizzes and exams open on Saturday at midnight and close the following Friday at 11:59PM. Quiz 11 and the Final Exam are exceptions to this rule. true false

Your lowest exam score (not including the final exam) will automatically be dropped. true false

Quizzes, Exams, and the Final Exam are timed. true false

How many attempts are given for each exam and/or quiz? 1 Unlimited 2

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 All of the above

To take a quiz or exam, you should visit the "Resources" function in Canvas the "Quizzes" function in Canvas your local UF testing center All of the above

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

What is the very first method of food processing discovery? Cooking Pasteurization Fermentation Canning

What is the energy cost per food dollar as of 2013? 2.5 cents 3.2 cents 5.2 cents 9.2 cents

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

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

What is another name for Vitamin B2? Thiamine Riboflavin Niacin Folic Acid

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

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

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

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? Working as part of a team that sets the policy, writing and enforcing the regulations Making sure food coming into the States from abroad is safe Using diplomacy on a daily basis Inspecting beef carcasses in the Maryland Abattoir

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.

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.

Which fruit contains the most amount of potassium per 100 g? Banana Apple Kiwi Blueberry

Which of the following are plant proteins not an excellent source for? Vitamin B12 Potassium Fiber Folate

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 The Atkins Diet USDA Nutrient Database IFT Pyramid

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

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

Which of the following minerals is needed in the largest amounts by the human body? Iron Zinc Calcium Iodine

Mediterranean Diet is known to be low in monounsaturated fat. low in dietary fiber. high in saturated fat. high in monounsaturated fat.

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

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

What is the most common acid added to food? citric acid malic acid tartaric acid proprionic acid

Which of the following are considered organic acids in foods? Malic acid Lactic acid Fumaric acid All of the above

Three fatty acids attached to a glycerol backbone is called stearic acid triacylglycerol cholesterol eicosapentaenoic acid

Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above

Starch is not very sweet can be modified for differing types of thickness thickens liquids to form gravies, pastes, and gels All of the above

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

Myoglobin is commonly found in red meat fish tomato fruit blueberries

Which is not a type of taste testing? Duo-trio test Ranking Hedonic test Square test

Which of the following instruments measure color? farbenometer crayolanometer colorimeter All of the above

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

The bright red color of fresh meat cuts that the meat department in a grocery store would like to display is due to Myoglobin Oxymyoglobin Metmyoglobin None of these

Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________. EPA FDA USDA None of these

FDA is authorized to regulate various aspects of foods by the following laws except Federal Food Drug and Domestic Act Food Safety Modernization Act Nutritional Labeling and Education Act Food Additives Amendment

The Color Additives Amendment was enacted simultaneously with the Food Additives Amendment. required the manufacturers to establish the safety of color additives in foods, drugs, cosmetics and certain medical devices. exempted GRAS substances. amended the Food Quality and Protection Act.

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.

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

Homogenization is an example of Size reduction Aggregation Separation None of the above

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

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

Everything else (the food product, the target microorganism, the medium, etc.) being constant, which temperature will allow the shortest time for microbial destruction? 107 degrees C 82 degrees C 164 degrees C 15 degrees C

Referring to a thermal process in food processing, the following(s) need(s) to be specified: Temperature of the heating medium Temperature to which the product is heated Duration of the process Temperature to which the product is heated and the length of time this temperature is maintained in the product

Which of the following is not a desirable effect of blanching? Inactivates enzymes Enhances color Traps air Cleans surfaces

Which of the following is not used to thermally process food that is already packaged? Agitating retorts Still retorts Hydrostatic sterilizers Hot pack

Heat transfer through the food container is faster if the container is made of aluminum glass plastic cardboard

Why is saturated steam a common heating medium? It provides a very high heat transfer coefficient It's temperature is easily controlled through its pressure Its heat content is very high All of the above

Enzyme activity in foods that undergo freezing conditions is accelerated slows down remains the same converts the enzymes to water

Which of the following are considered cryogenic freezing methods? liquid nitrogen liquid water gaseous nitrogen gaseous carbon dioxide

During what decade was cold preservation commercialized in the United States? 1900's 1910's 1920's 1930's

How are blueberries typically frozen? Immersion freezing Fluidized bed freezing Scraped surface freezing Any of these methods will do.

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

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

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

Which of the following are quality changes that occur during concentration? Flavor changes Off-color formation Crystallization of sugars All of the Above

Which of the following is not poultry? Chicken Pork Goose Duck

How long does it take for the newly hatched chickens to reach market weight? 2-3 weeks 6-8 weeks 12-15 weeks 24-28 weeks

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

Which fatty acid is also called 18:3? oleic acid linoleic acid linolenic acid stearic acid

Which of the following sugars is typically called "table sugar"? glucose fructose sucrose lactose

Substances that quench oxidative reactions are antioxigenins antibiotics antioxidants antihistamines

Which of the following is considered a natural food colorant? yellow #5 red #40 citric acid carminic acid

Taste receptors on the tongue recognize which of the following? salty astringent oily oaky

Which of the following is not a correct match? Vitamin B1- Riboflavin Vitamin B3- Niacin Vitamin B9- Folic acid Vitamin B12- Cobalamin

How many calories or kcals does a gram of protein have? 2 4 7 9

What is table salt commonly supplemented with? Iron Potassium Magnesium Iodine

Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above

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

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

Titratable acidity is equivalent to pH measures total acidity measures only associated ions measures only dissociated ions

The ingredient list on a food label must include the common name and function of any approved preservative used in the food. What is the function of powdered cellulose as indicated on the ingredient list of the pizza maker we used as an example in the lecture? To promote color retention To prevent caking To substitute gluten To inhibit mold growth

Which of the following shows the two main bodies governing the food supply in the United States? EPA and FDA FDA and FDACS FDA and USDA FDA and IFT

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

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

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

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? FDACS USDA FDA TTB

What drives heat transfer? Pressure gradient Concentration gradient Temperature gradient None of the above

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

Z-value is in units of time the change in temperature needed to shorten the D-value by a factor of 10 independent of the medium the same as the F-value

Which of the following food components does not protect against heat treatment? Sugar Fats Starch Food color

Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion seed inflation chill injury spontaneous peel removal

The acronym "IQF" stand for Incomplete Quality Factor Individually Quick Frozen Individual Quality Freezing Incomplete Quantitative Freezing

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

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

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

What happens when eggs get older during storage? A) The color of egg yolk changes B) The size of aircell increases C) Egg white becomes thinner D) Both B and C are correct

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

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

How long does it typically take to sundry grapes to make California Raisins? A few hours 24 hours 2 weeks 2 months

What is the difference between brown raisins and golden raisins? A. One is made from red grapes, the other green B. How they are dried C. Other ingredients added B and C are correct A, B and C are correct

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

Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat? size of the animal age of the animal portion / cut of meat All of the above

Muscle composition of red meat contains only sulfur containing amino acids all essential amino acids no amino acids only branched chain amino acids

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

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

The more marbling in red meat is equivalent to decreased tenderness of the cut increased tenderness of the cut no change in the tenderness of the cut more fat around the outside edges of the cut

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

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

Cod liver oil comes from what animal? a pig a cow a fish a chicken

What is the name of the processing step that is used to remove phospholipids in the production of fats and oils? Refining Plasticizing Hydrogenation Degumming

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

Which of the following is associated with the palatability of ice cream? protein content fat content sugar content sweetener content

Lard which is typically sold in the form sticks in the grocery store is extracted with which of the following methods? Solvent extraction Pressing Rendering All of the above

In beer production, roasted barley is also known as barley malt barley soup malted milkshake baked barley

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

What are adjuncts in beer making? Cereals like corn and rice added used to cut down cost and add flavor Mixture of broken down starch and solubilized protein in wort Hops None of these

Roasted coffee is often vacuum packaged because the flavor is very sensitive coffee beans pick up water quickly it's part of the decaffeination process it contains Swiss water

Soft drinks are made up mostly of sugar flavor foam water

The process in beer production that produces carbon dioxide and ethanol is known as sequestration filtration hydrogentation fermentation

Carbonated beverages are infused with nitrogen gas carbon dioxide gas oxygen gas xenon gas

Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation? pitching sparging mashing malting

Which is NOT true about tea? Green tea has higher levels of antioxidants (catechins) than black tea. Oolong tea is made from tea leaves that are allowed to ferment to a lesser extent compared to black tea processing Yeast is added to start fermentation in oolong or black tea processing. During fermentation, color and flavor develops through the action of polyphenol oxidase (PPO).

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

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

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.

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.

Fats and oils are otherwise known as brominated vegetable oil glycerol ester of wood rosin triamines triacylglycerols

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

Butter milk is... A. the by-product of churning B. made by mixing cream and skim milk C. typically used as an ingredient in other foods D. A and C are correct E. A, B, and C are correct

What is malt? Germinated barley (or other grain) in which starch breaking enzymes are activated. Liquid fraction in beer processing which is very high in fermentable sugars. The dried fruit of the Humulus lupulus plant. An ingredient in beer processing added to provide flavor and bitterness to the final product.

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

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

Where does the air in a milk shake come from? The ice cream Whipping with milk Both from the ice cream and whipping with milk None of these

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

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

Which of the following are potential hazards in foods? chemical physical biological All of the above

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

Infant botulism might be obtained by the consumption of contaminated milk contaminated water honey soft drinks

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

Which microorganism is otherwise known as STEC? E. coli O157:H7 Shigella Salmonella Clostridium botulinum

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

Which of the following is not a result of oxidation in foods? Rancidity in oils and fatty food Cloud loss in orange juice Destruction of vitamins, pigments, flavors Decrease in overall eating quality in fish

Heat applied to make scrambled eggs Denature proteins Cause lumpiness due to excess moisture Caramelize sugars Causes rancidity if it is not controlled

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

Which of the following symptoms may indicate chill injury? Surface lesions Internal discoloration Failure to ripen normally All of these

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

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

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

Ionizing radiation approved for use on foods are Gamma rays and X-rays Gamma rays but not X-rays Sun rays Microwaves

Each of the following indicates a desirable characteristic of a chemical preservative except: Is active on a wide spectrum of spoilage and pathogenic organisms Enhances flavor and color of the product Is active throughout the shelf life of the food. Does not interfere with microbial activity such as leavening of bread.

Which of the following preservation methods will not inactivate enzymes? Thermal processing Drying Irradiation Chemical additives

Microwaves, UV light and ionizing radiation... are examples of electromagnetic radiation. can be used to preserve food. are better suited for treatments at substerilization doses. All of these are correct.

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.

Which of the following accurately explain(s) why someone may want to add a few grains of rice to their salt shaker? To prevent the clumping of salt by absorbing salt crystals prone to clumping. To absorb moisture from ambient air so that those water molecules are not available for a saturated salt solution on salt crystals. To counteract the bad luck that might be brought about by spilled salt. To flavor the salt.

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

Fermentation and pickling of vegetables are examples of uncontrolled spoilage controlled spoilage biotechnology chelation

What is the name of the technology where the environment around the fruit or vegetable is altered to slow respiration? Ventilated packaging Gas exchange environment Modified atmosphere Nitrogen replacement packaging

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

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

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

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

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

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 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

Hydrogenating vegetable oils thins the vegetable oil forms triglycerides forms cis- fatty acids forms trans- fatty acids

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