FOS3042

Who made the earliest peanut butter?

What is the energy cost per food dollar as of 2013?

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?

What is the average number of items carried in a supermarket today?

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

What is correct subgroup for white rice in the Grains Food Group?

In what solvent are lipids soluble?

What is another name for Vitamin B2?

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

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.

Effective packaging for food products can be made with

How does Food Technology differ from Food Science?

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

Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?

Cellulose is

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

Which of the following statements are correct? Vitamin B1- Riboflavin Vitamin B3- Niacin Vitamin B9- Folic acid Vitamin B12- Cobalamin

What is the most common acid added to food?

The concept that involves a scale from 0 to 1 and affects microbial growth is known as

The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called Maillard Browning Carbonyl-Amine Browning Non-enzymatic Browning

Water Activity (Aw) is defined as

Which fatty acid is also called 18:2?

Saturated fatty acids

Which of the following sugars is typically called "table sugar"?

Which fatty acid is also called 18:3?

Myoglobin is commonly found in

Which of the following rheological methods measures the time for a liquid to flow down an inclined plane?

Which of the following is considered a natural food colorant?

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

Which of the following are aspects of food quality? food safety nutritional content appearance All of the above

Mediterranean Diet is known to be

Which of the following are factors effecting bioavailability? digestibility absorbability binding to indigestible material All of the above

How many calories or kcals does a gram of protein have?

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

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

Titratable acidity

Hydrogenating vegetable oils

Pectin

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

Which attribute of foods do we quantify when we use the L a b scale?

Which of the following is an antioxidant used in food products? Red #40 BHA Ferrous gluconate DATEM

Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to

What is the name of the panel shown on this food label?

What kind of a claim is "Helps support your immune system"?

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?

Which of the following is not required to be on the new Nutrition Facts Label?

The Color Additives Amendment

The Food Safety and Inspection Service is under which government agency?

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

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

Which agency sets tolerances on pesticide residues in foods?

Regulations written by FDA are published in _____________, under Title ______.

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?

Which of the following are responsible for evaluating the safety of their products instead of seeking premarket approval by FDA?

Which of the following grades indicates highest quality in beef?

Homogenization is an example of

Which of the following is NOT one of the purposes of food processing? To eliminate the bacteria in the gut To extend shelf life by inactivating enzymes To provide convenience To eliminate pathogens

What is the main reason commercial sterility is preferred over sterility in thermal processing of foods?

Thermal death time is the F-value a measure of the capacity of a heat treatment to destroy microorganisms also known as the lethality of a thermal process All of the above

Which food would need the longest heat treatment at a given temperature?

Which of the following is desirable in frozen foods?

The acronym "IQF" stand for

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.

What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration?

Which of the following is a disadvantage of sun drying? Very expensive Usually can't get moisture content below 15% Sun drying is so fast the products will be charred All of the above

Air drying is a method used to

On average, how many pound(s) of feed does a broiler chicken eat for its weight to increase 1 pound?

In poultry processing, feathers are removed with

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

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

Where do brown raisins get their color? A. Caramel is added as a colorant B. Maillard reactions form brown pigments C. Polyphenol oxidase naturally found in grapes causes enzymatic browning A and B are correct B and C are correct A, B, and C are correct

Food companies can legally add water to meat and fish using

Regarding the optimal quality of fish fillets, it is important to

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

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.

Which of these make a better meat marinade for dry heat cooking? Soy sauce Wine Vinegar Lemon juice

The process that skims boiled animal fat in water is known as

Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue?

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

Butter contains approximately

Which of the following processing step is utilized to prevent formation of crystals in fats and oils that may be stored at lower temperatures?

Hexadecanoic fatty acid is also known as

What do whey protein and plum puree have in common?

Fats and oils are otherwise known as

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

The process in beer production that produces carbon dioxide and ethanol is known as

In beer production, roasted barley is also known as

Which of the following ingredients does not lower the pH of a carbonated beverage? Carbon dioxide Citric acid Phosphoric acid Flavors

Wine is made by adding yeast to fruit juice in

What is malt?

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?

Roasted coffee is often vacuum packaged because

Which is a juice box made of?

Where does the air in a milk shake come from?

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.

Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.

Which of the following agencies has the authority to inspect fishing vessels? EPA Fisheries NMFS or NOAA Fisheries CDC TTB

Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above

Addition of folic acid to foods is an example of

Which of the following is an example of mass transfer that would occur as you prepare a cup of tea for yourself? Diffusion of color, flavor and other compounds into the hot water Aroma compounds that you smell Steaming above the cup All of the above

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

Where is the cold point in a can heated with convection ?

Heat transfer through the food container is faster if the container is made of

Enzyme activity in foods that undergo freezing conditions

Which of the following conditions might occur when foods are frozen? crystal nucleation differential combination obfuscation dilution of water

Refrigeration is considered

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

What causes freezer burn?

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

A typical poultry processing plant will slaughter approximately

Which government agency oversees the harvesting of poultry?

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

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

Why does the processor want to remove chlorophyll from vegetable oil?

Which of the following makes thinner cookies: Butter (80% fat) or shortening (100% fat)?

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?

Which is NOT a method used to decaffeinate coffee?

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

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

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

Which of the following minerals is not a primary concern for brewers? Phosphorus Zinc Magnesium Copper

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

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 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.

Ionizing radiation approved for use on foods are

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.

Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States

Lactic acid is one of the main products of

Which of the following may be the reason(s) for strawberries frozen in a home freezer to be mushy when thawed? 1. Slow freezing 2. Fast freezing 3. Polyphenol oxidase activity 4. Cell shrinkage and rupture

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

Contamination of organisms that cause foodborne illness is uncommon in

The most common way of reducing foodborne pathogens in food is

Heat applied to make scrambled eggs

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

Why would one sometimes see rice salt shakers?

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

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

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

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

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

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

How do microwave ovens heat food?

What is controlled atmosphere storage?

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.

Irradiation is approved for use with

Why is raw milk "off limits" according to the authors of the book "Food Bites"?

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

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

Which of the following can be used to control microbial growth in foods? Keeping food alive for as long as possible Chemicals such as short chain organic acids, salt and sugar Removing moisture by heat All of these

Fermentation and pickling of vegetables are examples of

Which of the following help rice grains absorb fairly large levels of moisture in a salt shaker? The shape of the grains. The similarity of grain color to the color of the salt crystals. The starchy matrix inside the grains which allow swelling. The rice proteins which are salted out of the saturated salt solution.