Terms and Answers to Learn
How does Food Technology differ from Food Science?
Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:
Biology
Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food?
Food Services
Which of the following statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1?
Inspecting beef carcasses in the Maryland Abattoir
What is another name for Vitamin B2?
Riboflavin
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
Which of the following categories from the food manufacturing industry is not represented in MyPlate?
Sugar and confectionery products
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
-Nutrient content
-Common raw material or processing method
-Food-borne illnesses they may be implicated in
-All of the above
All of the above
Which of the following are factors effecting bioavailability?
-digestibility
-absorbability
-binding to indigestible material
-All of the above
-digestibility
-absorbability
-binding to indigestible material
-All of the above
All of the above
Mediterranean Diet is known to below in monounsaturated fat.
low in dietary fiber.
high in saturated fat.
high in monounsaturated fat.
low in dietary fiber.
high in saturated fat.
high in monounsaturated fat.
high in monounsaturated fat.
Which of the following pairs is a correct match for kind of fat and typical good source of fat?Saturated fats- Meat and dairy
Monounsaturated fats- Corn, sunflower, fish
Polyunsaturated fats- Avocado, peanuts, olives
All of these are correct.
Monounsaturated fats- Corn, sunflower, fish
Polyunsaturated fats- Avocado, peanuts, olives
All of these are correct.
Saturated fats- Meat and dairy
How many calories or kcals does a gram of carbohydrate have?
2
4
7
9
2
4
7
9
4
What is the most common acid added to food?citric acid
malic acid
tartaric acid
proprionic acid
malic acid
tartaric acid
proprionic acid
citric acid
Water Activity (Aw) is defined ashumidity
the ratio of substance vapor pressure / vapor pressure of pure water
free water
All of the above
the ratio of substance vapor pressure / vapor pressure of pure water
free water
All of the above
the ratio of substance vapor pressure / vapor pressure of pure water
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
-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
Apple juice, apples, bread, honey, flour, vegetable oil
Which of the following are considered organic acids in foods?
Malic acid
Lactic acid
Fumaric acid
All of the above
Malic acid
Lactic acid
Fumaric acid
All of the above
All of the above
Starchis not very sweet
can be modified for differing types of thickness
thickens liquids to form gravies, pastes, and gels
All of the above
can be modified for differing types of thickness
thickens liquids to form gravies, pastes, and gels
All of the above
All of the above
Which fatty acid is also called 18:2?oleic acid
linoleic acid
linolenic acid
stearic acid
linoleic acid
linolenic acid
stearic acid
linoleic acid
Which of the following is similar to cellulose because it is insoluble dietary fiber?inulin
hemicellulose
oligosaccharides
All of the above
hemicellulose
oligosaccharides
All of the above
hemicellulose
Which of the following are classifications of carbohydrates?monosaccharides
disaccharides
oligosaccharides
All of the above
disaccharides
oligosaccharides
All of the above
All of the above
In the presence of acid or heat, chlorophyll is degraded to
Metchlorophyll
Oxychlorophyll
Pheophytin
Chlorophytin
Metchlorophyll
Oxychlorophyll
Pheophytin
Chlorophytin
Pheophytin
Which of the following are ways consumers judge food quality using their senses?
appearance
taste
texture
All of the above
appearance
taste
texture
All of the above
All of the above
Which is not a type of taste testing?
Duo-trio test
Ranking
Hedonic test
Square test
Duo-trio test
Ranking
Hedonic test
Square test
Square test
Myoglobin is commonly found inred meat
fish
tomato fruit
blueberries
fish
tomato fruit
blueberries
red meat
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
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
Biotechnology-Enzymes for cheese manufacturing
What does IFT stand for?
International Food Task
Institute of Food Technologists
Impactful Food Teaching
Incredible Foodie Talk
International Food Task
Institute of Food Technologists
Impactful Food Teaching
Incredible Foodie Talk
Institute of Food Technologists
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
Canada
Chile
China
U.S.A
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.
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.
Their dream job is in Food Product Development.
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
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
Tasting for sweetness as an indication of carbohydrate content
Which of the following statements about vegetables is not correct?
Dark green vegetables are high in potassium.
Red pepper, kale, cauliflower and broccoli are high in Vitamin C.
Green peas and corn are high in starch.
Avocados are high in sugar.
Dark green vegetables are high in potassium.
Red pepper, kale, cauliflower and broccoli are high in Vitamin C.
Green peas and corn are high in starch.
Avocados are high in sugar.
Avocados are high in sugar.
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.
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.
It is higher in protein than milk, yogurt or cheese
Which fruit contains the most amount of potassium per 100 g?
Banana
Apple
Kiwi
Blueberry
Banana
Apple
Kiwi
Blueberry
Banana
On the food ingredient labelthe 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.
the ingredients are listed in alphabetical order.
the least predominant ingredient is listed first.
the order of ingredients does not follow any rule.
the most predominant ingredient is listed first.
What is table salt commonly supplemented with?Iron
Potassium
Magnesium
Iodine
Potassium
Magnesium
Iodine
Iodine
Which of the following statements are correct?Enzymes catalyze many metabolic reactions without changing themselves.
Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose.
The substrate for lactase is lactose.
All of these are correct.
Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose.
The substrate for lactase is lactose.
All of these are correct.
All of these are correct.
Which of the following are considered functional groups in foods?
Ketone group
Methyl group
Ester group
All of the above
Ketone group
Methyl group
Ester group
All of the above
All of the above
Which of the following are classifications of carbohydrates?
monosaccharides
disaccharides
oligosaccharides
All of the above
monosaccharides
disaccharides
oligosaccharides
All of the above
All of the above
Which of the following sugars is typically called “table sugar”?
glucose
fructose
sucrose
lactose
glucose
fructose
sucrose
lactose
sucrose
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
mechanical flowmeter
Ostwald viscometer
Brookfield viscometer
Bostwick consistometer
Bostwick consistometer
What is the name for the study of flow and deformation characteristics of (food) materials?
Deformatics
Rheology
Flowology
None of these
Deformatics
Rheology
Flowology
None of these
Rheology
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
FDA and FDACS
FDA and USDA
FDA and IFT
FDA and USDA
Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.EPA
FDA
USDA
None of these
FDA
USDA
None of these
USDA
What is the name of the panel shown on this food label?[image of box with the name and picture in the front]
Information Panel
Principal Display Panel
Principle Data Panel
Front Information Panel
Principal Display Panel
Which of the following grades indicates highest quality in beef?Commercial Grade
Prime
Choice
Select
Prime
Choice
Select
Prime
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
To prevent caking
To substitute gluten
To inhibit mold growth
To prevent caking
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
USDA
FDA
TTB
FDA
Which agency sets tolerances on pesticide residues in foods?EPA
FDA
USDA
None of the above
FDA
USDA
None of the above
EPA
Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False?
True
Heat transfer occurs during
Pasteurization of milk
Freezing of broccoli
Baking of bread
All of the above
Pasteurization of milk
Freezing of broccoli
Baking of bread
All of the above
All of the above
Moving food through pipes is an example of
Mass transfer
Agglomeration
Conduction
Fluid flow
Mass transfer
Agglomeration
Conduction
Fluid flow
Fluid flow
In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum
Z-value
High Temperature, Short Time Pasteurization
Correct!
12-D
Ultra High Temperature Pasteurization
Z-value
High Temperature, Short Time Pasteurization
Correct!
12-D
Ultra High Temperature Pasteurization
12-D
Which preservation method allows the safe transportation of milk in a lunch-box at room temperature?
Correct!
UHT Pasteurization
HTST Pasteurization
Irradiation
High Pressure Processing
Correct!
UHT Pasteurization
HTST Pasteurization
Irradiation
High Pressure Processing
UHT Pasteurization
During what decade was cold preservation commercialized in the United States?
1900’s
1910’s
Correct!
1920’s
1930’s
1900’s
1910’s
Correct!
1920’s
1930’s
1920’s
Enzyme activity in foods that undergo freezing conditions
is accelerated
Correct!
slows down
remains the same
converts the enzymes to water
is accelerated
Correct!
slows down
remains the same
converts the enzymes to water
slows down
What is the name of the method used to freeze liquid or semi-liquid foods?
Fluidized bed freezing
Air blast freezing
Correct!
Scraped surface freezing
Immersion freezing
Fluidized bed freezing
Air blast freezing
Correct!
Scraped surface freezing
Immersion freezing
Scraped surface freezing
How are blueberries typically frozen?
Immersion freezing
Correct!
Fluidized bed freezing
Scraped surface freezing
Any of these methods will do.
Immersion freezing
Correct!
Fluidized bed freezing
Scraped surface freezing
Any of these methods will do.
Fluidized bed freezing
Which of the following is a disadvantage of sun drying?
Very expensive
Correct!
Usually can’t get moisture content below 15%
Sun drying will not dry meat
Sun drying is not natural
Very expensive
Correct!
Usually can’t get moisture content below 15%
Sun drying will not dry meat
Sun drying is not natural
Usually can’t get moisture content below 15%
Which of the following is TRUE regarding drying curves?
foods dries from the inside to the outside
free water is harder to remove compared to bound water
Correct!
bound water is harder to remove compared to free water
foods lose water at a constant rate
foods dries from the inside to the outside
free water is harder to remove compared to bound water
Correct!
bound water is harder to remove compared to free water
foods lose water at a constant rate
bound water is harder to remove compared to free water
Spray drying
converts solid foods to semi-solid foods
Correct!
atomizes liquids into small solid particles
increases moisture content
is similar to fluidized bed drying
converts solid foods to semi-solid foods
Correct!
atomizes liquids into small solid particles
increases moisture content
is similar to fluidized bed drying
atomizes liquids into small solid particles
Air drying is a method used to
Correct!
dehydrate foods
refrigerate foods
freeze foods
keep food from undergoing syneresis
Correct!
dehydrate foods
refrigerate foods
freeze foods
keep food from undergoing syneresis
dehydrate foods
Which of the following is considered a quality downgrade in raw poultry?
inadequate size of legs compared to thighs
yellow color of skin
Correct!
broken bones
major differences in wing size between the previous day of production
inadequate size of legs compared to thighs
yellow color of skin
Correct!
broken bones
major differences in wing size between the previous day of production
broken bones
What is best quality grade given to eggs?
Correct!
Grade AA
Grade A
Grade B
Choice
Correct!
Grade AA
Grade A
Grade B
Choice
Grade AA
In poultry, dark meat contains
Correct!
more fat compared to white meat
less flavor compared to white meat
less juiciness compared to white meat
better texture compared to white meat
Correct!
more fat compared to white meat
less flavor compared to white meat
less juiciness compared to white meat
better texture compared to white meat
more fat compared to white meat
A typical poultry processing plant will slaughter approximately
1000 birds a week
Correct!
1 million birds a week
10,000 birds a week
100,000 birds a week
1000 birds a week
Correct!
1 million birds a week
10,000 birds a week
100,000 birds a week
1 million birds a week
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
Centers for Disease Control
Food and Drug Administration
United States Department of Agriculture
Environmental Protection Agency
United States Department of Agriculture
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
Yellow No. 5
Colorant derived from beets
Red No. 40
Colorant derived from beets
Which processing method is classified as an additive according to the Food Additives Amendment?Pasteurization
Dehydration
Radiation
Irradiation
Dehydration
Radiation
Irradiation
Irradiation
What drives heat transfer?
Pressure gradient
Concentration gradient
Temperature gradient
None of the above
Pressure gradient
Concentration gradient
Temperature gradient
None of the above
Temperature gradient
Homogenization is an example of
Size reduction
Aggregation
Separation
None of the above
Size reduction
Aggregation
Separation
None of the above
Size reduction
Which of the following is NOT used to transport liquid food during food processing?
Centrifugal pump
Gravity
Positive displacement pump
Homogenizer
Centrifugal pump
Gravity
Positive displacement pump
Homogenizer
Homogenizer
What microorganism is considered the most heat resisitant pathogen found in food?
Salmonella
E. coli
Bacillus cereus
Clostridium botulinum
Salmonella
E. coli
Bacillus cereus
Clostridium botulinum
Clostridium botulinum
In thermal processing, it is a good practice to have an F-value of
2.0
3.0 or above
1.5
1.0 or below
2.0
3.0 or above
1.5
1.0 or below
3.0 or above
Which of the following are considered cryogenic freezing methods?
liquid nitrogen
liquid water
gaseous nitrogen
gaseous carbon dioxide
liquid nitrogen
liquid water
gaseous nitrogen
gaseous carbon dioxide
liquid nitrogen
Fruit stored under refrigeration conditions for extended periods of time might undergo
flavor inversion
seed inflation
chill injury
spontaneous peel removal
flavor inversion
seed inflation
chill injury
spontaneous peel removal
chill injury
The acronym “IQF” stand for
Incomplete Quality Factor
Individually Quick Frozen
Individual Quality Freezing
Incomplete Quantitative Freezing
Incomplete Quality Factor
Individually Quick Frozen
Individual Quality Freezing
Incomplete Quantitative Freezing
Individually Quick Frozen
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.
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.
Food freezes from the outside in.
Which of the following is a factor associated with the drying rate of food?
pH
air velocity
color
level of oxidation
pH
air velocity
color
level of oxidation
air velocity
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
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
reduces the weight and volume of the food
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
Correct!
Both of these explain why low and slow cooking helps
None of these.
Connective tissues take time to break down with heat
Correct!
Both of these explain why low and slow cooking helps
None of these.
Both of these explain why low and slow cooking helps
How does marbling make meat more tender?By decreasing the shrinking of muscle fibers
By providing lubrication
By breaking down proteins
Correct!
Both by decreasing the shrinking of muscle fibers and by providing lubrication
By providing lubrication
By breaking down proteins
Correct!
Both by decreasing the shrinking of muscle fibers and by providing lubrication
Both by decreasing the shrinking of muscle fibers and by providing lubrication
The cooking of red meat before rigor mortis sets in results in
Correct!
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever
Correct!
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever
extra tender meat
Muscle composition of red meat contains
only sulfur containing amino acids
Correct!
all essential amino acids
no amino acids
only branched chain amino acids
only sulfur containing amino acids
Correct!
all essential amino acids
no amino acids
only branched chain amino acids
all essential amino acids
Hexadecanoic fatty acid is also known as
myristic acid
Correct!
palmitic acid
docosahexaenoic acid
eicosapentaenoic acid
myristic acid
Correct!
palmitic acid
docosahexaenoic acid
eicosapentaenoic acid
palmitic acid
Which of the following lipids comes from a plant source?
Correct!
palm & palm kernel oil
tallow
lard
marbeled fat
Correct!
palm & palm kernel oil
tallow
lard
marbeled fat
palm & palm kernel oil
Which of the following is associated with the palatability of ice cream?
protein content
Correct!
fat content
sugar content
sweetener content
protein content
Correct!
fat content
sugar content
sweetener content
fat content
Food companies can legally add water to meat and fish using
ginger extract
Correct!
phosphates
activated charcoal
potassium hydroxide
ginger extract
Correct!
phosphates
activated charcoal
potassium hydroxide
phosphates
Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation?
pitching
sparging
Correct!
mashing
malting
pitching
sparging
Correct!
mashing
malting
mashing
Which of the following statements about Black Tea Processing is FALSE?
Withering softens the leaves, dries them slightly
Color and flavor develop during fermentation
Rolling releases the enzymes that ferment the tea
Correct!
Yeasts are added for fermentation of tea leaves
Withering softens the leaves, dries them slightly
Color and flavor develop during fermentation
Rolling releases the enzymes that ferment the tea
Correct!
Yeasts are added for fermentation of tea leaves
Yeasts are added for fermentation of tea leaves
Which is FALSE regarding coffee production?
Pulping removes the bean from the cherry
Fermented beans are dried in sun or hot air
Correct!
Coffee grows best at sea level.
Beans are roasted after fermentation
Pulping removes the bean from the cherry
Fermented beans are dried in sun or hot air
Correct!
Coffee grows best at sea level.
Beans are roasted after fermentation
Coffee grows best at sea level.
Soft drinks are made up mostly of
sugar
flavor
foam
Correct!
water
sugar
flavor
foam
Correct!
water
water
In beer production, roasted barley is also known as
Correct!
barley malt
barley soup
malted milkshake
baked barley
Correct!
barley malt
barley soup
malted milkshake
baked barley
barley malt
Which is a juice box made of?Paper
Paper and plastic
Correct!
Paper, aluminum foil and plastic
Glass and plastic
Paper and plastic
Correct!
Paper, aluminum foil and plastic
Glass and plastic
Paper, aluminum foil and plastic
Which of the following minerals is not a primary concern for brewers?Correct Answer
Phosphorus
Zinc
Magnesium
Copper
Phosphorus
Zinc
Magnesium
Copper
Phosphorus
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
Correct!
All of the above
Differences in sugar, acid and flavor compounds in oranges
Whether the juice comes from early or late fruit in the growing season
Correct!
All of the above
All of the above
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
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
wait until rigor mortis has concluded before freezing
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
age of the red meat or fish
preservative content
natural preservative content
analysis of glossy visual factors
age of the red meat or fish
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
fast rigor mortis
slow rigor mortis
no rigor mortis occurs
chemical reactions in the muscle tissue will not occur
fast rigor mortis
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
solid
liquid
water
plasma
solid
liquid
liquid
Butter contains approximately
100% fat
80% fat
90% fat
70%
100% fat
80% fat
90% fat
70%
80% fat
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
equivalent to moisture content in foods
crystalline in nature
non-crystalline at any temperature
the least efficient source of energy for human energy storage
crystalline in nature
Cod liver oil comes from what animal?
a pig
a cow
a fish
a chicken
a pig
a cow
a fish
a chicken
a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols
triacylglycerols
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
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
Cereals like corn and rice added used to cut down cost and add flavor
Wine is made by adding yeast to fruit juice in
an anerobic environment
an aerobic environment
the mashing process
the malting process
an anerobic environment
an aerobic environment
the mashing process
the malting process
an anerobic environment
Which of the following ingredients does not lower the pH of a carbonated beverage?
Carbon dioxide
Citric acid
Phosphoric acid
Flavors
Carbon dioxide
Citric acid
Phosphoric acid
Flavors
Flavors
Carbonated beverages are infused with
nitrogen gas
carbon dioxide gas
oxygen gas
xenon gas
nitrogen gas
carbon dioxide gas
oxygen gas
xenon gas
carbon dioxide gas
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.
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.
Germinated barley (or other grain) in which starch breaking enzymes are activated.
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
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
Carbon filter traps flavor molecules so that flavor of coffee beans is preserved
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
Mineral water
Sparking water
Purified water
All of the above
All of the above
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.
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.
It is pasteurized and then filled into a sterilized box in an aseptic environment.
What causes temporary hardness in water?Calcium and magnesium salts which precipitates upon shaking
Calcium and magnesium salts which can be removed by boiling
Copper from the pipes that carry the water
Copper which can be removed by boiling
Calcium and magnesium salts which can be removed by boiling
Copper from the pipes that carry the water
Copper which can be removed by boiling
Calcium and magnesium salts which can be removed by boiling
Which of the following is not a result of light exposure of food?Off-flavor formation in milk
Discoloration of cured meat
Correct!
Reduced tenderness and juiciness in meat
Destruction of vitamins
Discoloration of cured meat
Correct!
Reduced tenderness and juiciness in meat
Destruction of vitamins
Reduced tenderness and juiciness in meat
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.
Correct!
They taste sour.
They are not used up in reactions they accelerate.
They may cause food deterioration.
Correct!
They taste sour.
They taste sour.
Which of the following is not added to foods with the purpose of controlling microbial growth?Nitrites
Correct!
Glycerin
Phosphates
Sorbic acid
Correct!
Glycerin
Phosphates
Sorbic acid
Glycerin
Irradiation is approved for use withany food in which microbial growth needs to be controlled.
Correct!
spices, seeds, lettuce, potatoes, meat.
milk, juice, pizza, fish.
pet foods.
Correct!
spices, seeds, lettuce, potatoes, meat.
milk, juice, pizza, fish.
pet foods.
spices, seeds, lettuce, potatoes, meat.
What organism was the number one cause of bacterial foodborne illness in the United States in 2012?
Correct!
Salmonella
Campylobacter
E. coli
Listeria
Correct!
Salmonella
Campylobacter
E. coli
Listeria
Salmonella
Which of the following organisms is associated with the direct contact of cat feces?
Felix felicis
Correct!
Toxoplasma gondii
Cyclospora
Cryptosporidium parvum
Felix felicis
Correct!
Toxoplasma gondii
Cyclospora
Cryptosporidium parvum
Toxoplasma gondii
Which of the following is a parasitic hazard in raw pork?
Correct!
Trichinella
E. coli O157:H7
Salmonella
Clostridium
Correct!
Trichinella
E. coli O157:H7
Salmonella
Clostridium
Trichinella
Fermentation and pickling of vegetables are examples of
uncontrolled spoilage
Correct!
controlled spoilage
biotechnology
chelation
uncontrolled spoilage
Correct!
controlled spoilage
biotechnology
chelation
controlled spoilage
Contamination of organisms that cause foodborne illness is uncommon in
Correct!
commercially processed foods
in the home
in restaurants
in fresh produce
Correct!
commercially processed foods
in the home
in restaurants
in fresh produce
commercially processed foods
Foodborne illness is more likely to cause death in which of the following demographic?
the very young
the very old
the immunocompromised
Correct!
All of the above
the very young
the very old
the immunocompromised
Correct!
All of the above
All of the above
Which microorganism is otherwise known as STEC?
Correct!
E. coli O157:H7
Shigella
Salmonella
Clostridium botulinum
Correct!
E. coli O157:H7
Shigella
Salmonella
Clostridium botulinum
E. coli O157:H7
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
Correct!
pork
turkey
beef
chicken
Correct!
pork
turkey
pork
Which of the following is not a result of oxidation in foods?Rancidity in oils and fatty food
Correct!
Cloud loss in orange juice
Destruction of vitamins, pigments, flavors
Decrease in overall eating quality in fish
Correct!
Cloud loss in orange juice
Destruction of vitamins, pigments, flavors
Decrease in overall eating quality in fish
Cloud loss in orange juice
Which of the following enzymes cause browning of apple slices?Protease
Pectin methyl esterase
Correct!
Polyphenol oxidase
Pectinase
Pectin methyl esterase
Correct!
Polyphenol oxidase
Pectinase
Polyphenol oxidase
Which of the following does not act like a photosensitizer?Correct!
Casein
Riboflavin
Chlorophyll
Vitamin B2
Casein
Riboflavin
Chlorophyll
Vitamin B2
Casein
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.
Correct!
Bananas can tolerate lower temperatures than avocados
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.
Correct!
Bananas can tolerate lower temperatures than avocados
Bananas can tolerate lower temperatures than avocados
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.
Correct!
FDA sets a zero tolerance for insects and 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.
Correct!
FDA sets a zero tolerance for insects and insect parts.
FDA sets a zero tolerance for insects and insect parts.
Which of the following is not a manifestation of excessive moisture?Soggy chewing gum sticking to its wrapper
Breakfast cereal with no crisp
Caking in instant coffee
Correct!
Reduced mold growth
Breakfast cereal with no crisp
Caking in instant coffee
Correct!
Reduced mold growth
Reduced mold growth
Refrigeration…kills all bacteria.
Correct!
inhibits microbial growth
inactivates most enzymes.
enhances pigmentation.
Correct!
inhibits microbial growth
inactivates most enzymes.
enhances pigmentation.
inhibits microbial growth
What is controlled atmosphere storage?Storage conditions where air is filtered to remove pollutants
Storage under atmospheric conditions
Correct!
Storage conditions where carbon dioxide level is increased and oxygen level is decreased
Storage conditions optimized for aerobic organisms
Storage under atmospheric conditions
Correct!
Storage conditions where carbon dioxide level is increased and oxygen level is decreased
Storage conditions optimized for aerobic organisms
Storage conditions where carbon dioxide level is increased and oxygen level is decreased
How do microwave ovens heat food?by ionizing molecules
by convection
Correct!
by heating water molecules through intermolecular friction.
by oscillating fats and oils
by convection
Correct!
by heating water molecules through intermolecular friction.
by oscillating fats and oils
by heating water molecules through intermolecular friction.
Which of the following is the major cause of microbial death during drying?Correct!
High temperature-low moisture conditions that last throughout cooling
High temperature and high moisture conditions at the beginning of drying
The porous structure of the final product
High temperature high moisture conditions at the end of drying
High temperature-low moisture conditions that last throughout cooling
High temperature and high moisture conditions at the beginning of drying
The porous structure of the final product
High temperature high moisture conditions at the end of drying
High temperature-low moisture conditions that last throughout cooling
Each of the following indicates a desirable characteristic of a chemical preservative except:Is active on a wide spectrum of spoilage and pathogenic organisms
Correct Answer
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.
Correct Answer
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.
Enhances flavor and color of the product
What causes skunky beer?Skunks climbing into fermentation tanks.
An oversight that goes back 6,000 years to Sumerians.
Unsanitary conditions of brewing.
Correct!
Conversion of isohumulones from hops into thiols in the presence of sunlight.
An oversight that goes back 6,000 years to Sumerians.
Unsanitary conditions of brewing.
Correct!
Conversion of isohumulones from hops into thiols in the presence of sunlight.
Conversion of isohumulones from hops into thiols in the presence of sunlight.
Which of the following is the primary reason why you should not eat raw cookie dough?It does not taste good.
You would end up with fewer baked cookies.
Correct!
Raw eggs in the recipe may harbor Salmonella.
No reason. I eat raw cookie dough all the time.
You would end up with fewer baked cookies.
Correct!
Raw eggs in the recipe may harbor Salmonella.
No reason. I eat raw cookie dough all the time.
Raw eggs in the recipe may harbor Salmonella.
Milk is fermented by bacteria to produce
blue cheese
yogurt
swiss cheese
Correct!
all of the above
blue cheese
yogurt
swiss cheese
Correct!
all of the above
all of the above
Which is a good way to keep guacamole from turning brown?Correct!
Keeping in a well-sealed container
Using avocados dipped in sugar
Adding salt
All of these
Keeping in a well-sealed container
Using avocados dipped in sugar
Adding salt
All of these
Keeping in a well-sealed container
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