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FOS 3042, Final Exam
Flash Cards for Final Exam
| Question | Answer |
|---|---|
| Which would not be an example of a processed food developed with the aid of technology | Fresh Peas |
| Is this statement false: Food science is the mass production of food products from raw animal and plant material utilizing the principles of engineering. | Yes |
| This early example of the use of technology would have been practiced long before canning was developed. | Smoking fish |
| Which is an example of the relationship of chemistry to food science? | The fact that fruits and vegs contain carbon, hydrogen, and oxygen atoms. Monousaturated fatty acid oxidation. |
| In understanding the processing of food via deep-fat frying knowledge of _________ is critical. | heat and mass transfer |
| The manufacture of an HFCS (high fructose corn syrup) sweetened soft drink involves the _________ processing industry. | Beverage and corn |
| research into the change in green color intensity of canned and stored peas represents what type of study? | chemical |
| this food scientist/technologist work area involves sampling raw products to ensure conformity to purchasing specifications | quality control |
| which sequence most accurately represents the scientific method? | problem>hypothesis>experiment>conclusion |
| is this statement false regarding nutraceuticals? | all potential nutraceuticals food substances are known |
| which organelle, present in a plant cell but not an animal cell, affects tissue structure? | cell wall |
| Which statement is accurate regarding the milk typically served for breakfast? | It has received homogenization and pasteurization processing. |
| Which practice, characterized by crop rotation, applied genetics, and the use of fertilizers,aided the development of the food industry? | Scientific Agriculture |
| Food adulteration is related to all of the following except: | reduced profitability |
| Who is responsible for early canning techniques? | Nicholas Appert |
| In Australia during the late 1800s, which new technology was behind the success of the serving of meat and fish entrées that had been stored for several months? | Refrigeration |
| Which branch of food science focuses on the functional properties of proteins? | Food Chemistry |
| Which statement regarding phytochemicals is true? | Certain phytochemicals can produce toxic symptoms |
| Food composition | Varies between food groups |
| Which is not a group from the Food Guide Pyramid? | Food ingredients and additives |
| The average percentage of iron absorbed is higher for beef than for spinach, which is an illustration of: | bioavailability |
| Which would not cause a loss in quality? | Trimethylamine oxide |
| Which statement regarding nutrient density is most accurate? | Carrots and cantaloupes are roughly equivilant |
| Which statement regarding collagen is most accurate | Collagen's physical structure and ability to form crosslinks contribute to toughness |
| Cheese | can be manufactured when milk proteins reach their isoelectric point. |
| Regarding the Standards of Identity for milk products, | MSNF is greater in canned evaporated milk than for fluid milks. |
| How is margarine different from butter? | Margarine potentially has a higher unsaturated fat content. |
| Foods manufactured with added HVP | Contain essential amino acids |
| Which is not a major mineral? | Iron |
| If an olestra molecule could be exzymatically digested, approximately how many calories would it provide, assuming each of its six fatty acids was a long-chain fatty acid? | 58 |
| Which is true regarding food labels? | "Nutrition Facts" contains information on fiber content |
| Which statement about metabolic reactions is false? | Anabolic reactions are important during digestion of a meal |
| Which sweetener statement is correct? | Aspartame provides 4 kcal/gram of energy |
| Which provides the most kcal per gram? | omega-3 fatty acid |
| Which organ produces a starch-digesting enzyme and releases it into the small intestine? | pancreas |
| Phosphate salts promote oxygen uptake in ________ | muscle |
| Drinking water or milk is not a good source of the following mineral | Iron |
| Which is not a key function of water? | Provides energy |
| Which antioxidant vitamin helps to absorb iron? | Vitamin C |
| Which of the following nutrients are absorbed into the intestinal cells by simple diffusion? | Small fatty acids |
| Proteases can catabolize all of the following except: | diglycerides |
| A deficiency of energy or nutrients is called | undernutrition |
| Which carbohydrate does not contribute as a source for blood glucose? | Cellulose |
| Insoluble fibers, including cellulose, are thought to | Relieve constipation and other colonic disorders by increasing fecal bulk(mass and weight) |
| The neutralization of an acid by a base is most closely related to | titration |
| Which one is not a food acid | ethyl acetate |
| __________ acid is an acid that can donate two hydrogens | Fumaric |
| An atom of ________________ contains two oxygens covalently bonded to carbon | carbon dioxide |
| Which element from the periodic table is not yet considered an essential dietary mineral | Br |
| CH3COOH is the chemical formula for | acetic acid |
| The carbon-to-carbon bonds in food molecules such as carbohydrates, proteins,fats, and vitamins are examples of | covalent bonds |
| When amino acids bond to form peptides, this is an example of a _____________ reaction. | composition |
| What is required for an exzymatic reaction to go to completion? | Decrease in activation energy, presence of substrate, presence of enzyme, formation of ES complex. (all the above) |
| When oxygen is added to, or hydrogen or electrons are removed from, food molecules in an exzymatic reaction, | Enzymatic oxidation occurs |
| Which food molecule is most prone to addition reactions | unsaturated fatty acid |
| Ascorbic acid functions as _______________ because it causes other substances to become reduced while it becomes oxidized in chemical reactions. | Reducing agent |
| What is false regarding functional groups? | They are arrangements of between 6-12 atoms in a single structure |
| Which is not a functional property of water? | hygroscopicity |
| What is incorrect regarding water activity? | In general, as water activity increases, food stability increases |
| What is not a functional property of food acids? | Gain protons |
| What is not true regarding the ionization of fumaric acid, C4H4O,: | Produces OH (hydroxide) ions |
| In acting as a ______________ in dough, fumaric acid promotes the ____________ of disulfide bonds. | Reducing agent, breakage |
| What is the difference between baking soda and baking powder | Baking powder does not require added acid in order to produce leavening |
| ______________ are not monosaccharides: | Maltose |
| Which substance would not possess glycosidic bonds? | galactose |
| In the commercial manufacture of sugar, which is the key step? | crystallization |
| The reaction glucose + hydrogen + sorbitol | Produces a sugar alcohol and results in reduction of the sugar substrate |
| Which polysaccharide functions as both a prebiotic and ingredient for low-fat foods? | inulin |
| Branched hydrocolloid polysaccharides can form gels more easily than linear ones because | Branching brings reactive functional groups in close proximity through entanglement |
| Which describes the correct changes in a heated then cooled starch plus water system? | Starch suspension -> sol -> paste -> gel |
| In the manufacture of hard candy based on sucrose, added acid would accomplish the following: | Hydrolysis of sucrose |
| What is not a functional property of polysaccharides: | enhanced sweetness |
| What is not a lipid functional property | gelation |
| ______________ does not have a higher melting point than stearic acid, C18:0 | Linoleic acid |
| The commercial ________________ of oils is done to harden them and increase shelf life | Hydrogenation |
| During lipoxidation, when a fatty acid free radical reacts with oxygen | ROO is produced |
| What is true regarding S - S - S and S - O - P molecules? | their melting behaviors would differ |
| In the enzymatic reaction: PPO exzyme + fruit pigment -> ES complex -> PPO enzyme + brown pigment, which substance is the oxidized molecule in the reaction, as written? | Brown pigment |
| Alanine, leucine, and serine are classified as neutral _______ ____________s | Amino acids |
| Which process does not take place in the cooking of eggs? | denaturation of egg yolk lipids |
| At the isoelectric pH of a protein, | pH = pI |
| Which statement regarding color perception is true? | Reflected light that determines the color of a food |
| In addition to color qualities, food surfaces exhibits all of the following appearance characteristics except | intensity |
| Which molecule contains metal-coordinated porphyrin structures? | Chlorophyll and myoglobin |
| Which factors can change the quality of food color? | oxygen, heat, and metals |
| Cyanidin is not the color ____________ | Red |
| The certified colorant substance ____________ contains three phenolic rings and is water soluble. | FD&C Red No.40 |
| Quinine doesn't have the flavor response of ___________ | astringent |
| Which food is pungent due to the presence of isothiocyanates? | Mustard |
| Shu is the unit of measure for | pungency |
| Which is not an example of a polyol? | Mannose |
| The Strecker Degradation | results in the production of aromas, results in the production of flavors, and can generate a pyrazine product |
| The definition of ______________ is a food's dominant initial aromatic flavor. | top note |
| Which two functional properties allow texturizing agents to affect food texture? | Viscosity and gelling |
| Fat mimetics | act by controlling water in food systems |
| Hydration of gelatin produces a ____________ that becomes increasingly _____________ as it cools | sol, viscous |
| Sorbitol is the reduced form of ___________ | glucose |
| Which is not the correct pairing of a sugar and a polyol derived from it? | sorbose, sorbitol |
| The important difference between intentional and indirect additives is | indirect additives are undesirable |
| Which processing step is regulated as a food additive? | irradiation |
| Which is not a function of food additives? | Reduce cost of formulation |
| What is not a guiding principle for additive use? | deception |
| GRAS substances are exempt from the __________ | FAA |
| In a product like bread, why is calcium propionate used? | antimicrobial agent |
| Sorbitol is a ________________, provides sweetness, and acts as a humectant | polyol |
| Which additive would be effective in canned foods to inhibit oxidation reactions? | EDTA |
| Which substance enhances the natural emulsifier activity present in process cheese? | emulsifying salts |
| Examples of stabilizers or thickeners | pectin, starch, guar gum, gelatin |
| Which event focused national attention on food misbranding and adulteration? | Pure Food Congress |
| As legally interpreted, "reasonable certainty of no harm" defines | Safe |
| The FDA published its biotechnology policy in the | Federal Register |
| Which risk-benefit relationship indicates the best scenario from the health and safety standpoint? | Ideal |
| In deciding to approve a food additive, this agency considers its composition and properties, the amount likely to be consumed, and long-term effects | FDA |
| This test was developed to determine the mutagenic potential of a substance | Ames test |
| Specific terms such as free, low, and reduced used on a food label are subject to _________ | NLEA |
| The substance that is considered a drug rather than a dietary supplement due to the presence of mevinolin is | Cholestin |
| Which legislation changed the definition and regulations for dietary supplements? | DSHEA |
| The main difference between enrichment and fortification is | Fortification provides missing nutrients |
| The main difference between a mutagen and a carcinogen is | Mutagens cause mutations in cellular DNA |
| The only health claim related to fruits and vegetables regards | stanol and sterol esters and CHD |
| Which statement best demonstrates the connection between Reference Daily Intake (RDI), Daily Reference Value (DRV), and Daily Value? | DRV and RDI values are given as "% Daily Value" on the Nutrition Facts label |
| The conversion of raw animal and plant tissue into forms that are convenient and practical to consume is called | Food Processing |
| Commercially sterile foods | have a 2-year shelf life |
| Sterilization and blanching have what in common? | They are both forms of thermal processing |
| The main use of iodophores is in | Surimi Processing |
| Agitating, emulsifying, and blending represent the same ___________ ____________ | Unit operation |
| The pressing of peanut oil from peanuts is an example of the _______________ unit operation | Separating |
| Foods are processed because | -Foods may contain biologically active water -Raw foods are perishable -Foods are contaminated |
| Technology differences between countries would impact the ______ _________ of their respective food industries | unit operations |
| In a TDT plot, as spore concentration increases, | Kill time and temperature increases |
| Nitric oxide acts as a _____________ to accelerate color development in cured meats | Reductant |
| Which condition is common to meats that are frozen before rigor mortis is established? | Thaw Rigor |
| Comminuted meat | Plays a role in sausage processing and may contain chicken meat |
| T/F: Propionate and bread is a correct pairing? | True |
| The procedure used to heat sealed cans to destroy bacterial spores is called.... | Retort Processing |
| The ability of an organism to survive thermal processing is properly termed | Heat resistance |
| Adding ____________ International Units of vitamin D to milk is a form of _________. | 400, fortification |
| Which processing step is not also a preservation step? | Stuff sausage into casing |
| High _______ foods have pH values > 4.6 | acid |
| T/F: Freeze-dried meats have virtually all of their moisture removed (as ice) via sublimation, while retaining much of their original shape | True |
| Traditional nonthermal processing methods are used for ____ ____________. | Food preservation |
| Dissociated hydrolysis products of braised meat are primarily | gelatin molecules |
| Certain manufactured cheese spreads are shelf stable at room temp...why? | They probably contain antimicrobial additives and the product was pasteurized and sealed in an airtight package |
| D values written as D121 indicate | The specific time required to kill 90 percent of a population of organisms heated to 121 degrees |
| The sucrose product obtained from sugarcane is | Cane sugar |
| Why does the addition of sugar to a dough mix delay gluten development? | Sugar competes for water |
| What is the correct sequence for sugar-cane processing? | extraction, clarification, concentration, crystallization,separation |
| What reaction leads to the production of flavor precursors in raw cacao beans? | Fermentation |
| The main goal of sugarcane processing is? | crystallization |
| T/F: Dry milling is used to produce corn oil from corn | False |
| What is true regarding hot filling fluid foods like apple-sauce and most fruit juices? | High-acid foods are rendered commercially sterile without further thermal processing |
| The ratio of ___________ to ___________ in bread dough is about 3:1 | Flour; water |
| In this process, animal tissue is heated in steam to melt and separate out the fat | Rendering |
| Overmixing of dough ingredients enhances dough _________. | Extensibility |
| Bananas are climacteric fruits; therefore, | The best time to harvest them is before they are fully ripe |
| What technique using potassium iodide is used to measure oxidative rancidity? | PV |
| The oxidative breakdown of organic biomolecules in fruits and vegetables requires the input of _______ and releases __________, ___________, and ___________ | O2; carbon dioxide, water, and energy |
| T/F: Chocolate liquor is composed of cocoa butter and other substances | True |
| Purified water meets the definition of | EPA: Environmental Protection Agency |
| What is the role of ozone? | to sanitize bottled water |
| Which sequence is the correct one for breadmaking? | mixing, fermenting, proofing, baking |
| Which is not a processing step most associated with soft drinks? | Fractionation |
| Which soy product has been produced through bioengineering? | High oleic acid soybean oil |
| In cold-break tomato processing heating (is/is not) employed. | Is not |
| A Lovibond value greater than 6.0 for a soybean oil most probably means | Bleaching time is too brief |
| Raw sugar from cane juice results from ____________ and ____________. | crystal separation and drying |
| What chemical reaction do you think would prove useful in the synthesis of chocolate flavor from sugars and proteins? | Maillard |
| What is meant by tempering? | Temperature manipulation so that cocoa butter will solidify into the desired, stable crystal form |
| To successfully operate a corn oil processing plant, what would be most essential? | Knowing how to press the corn oil from the kernel |
| Bacteria are classified as | Procaryotes |
| When bacterial spores germinate, the resulting organism is called | Vegatative cell |
| Bacteria that require organic compounds for survival are known as | Organotrophs |
| Most bacteria cannot grow when the water activity is | Below 0.7 |
| Bacteria that requires 6% of oxygen are called | Microaerophiles |
| Psychrotrophs are organisms that | Tolerate cold temperatures |
| Mesophilic organisms can grow at | Room temp |
| The principle behind the application of several treatments to prevent bacterial growth is | The Hurdle Effect |
| One of the main products of bacterial fermentation is | Lactic acid |
| Spoilage microorganisms cause the shelf life of foods to (increase/decrease) | decrease |
| Bacterial fermentation is an important part of the process known as | composting |
| Dextrans are produced by | Lactic acid bacteria |
| An example of a mold that spoils meats is | Thamnidium |
| One of the products of meat spoilage is | Cadaverine |
| Homofermentors are organisms that produce only one product during ______________. | Fermentation |
| Fermentation causes the pH of foods to (increase/decrease) | Decrease |
| Starter cultures are used for | Fermentation of foods |
| A commercial starter culture used in meat fermentation is | Lactacel |
| A yeast used in the making of bread is | Saccharomyces |
| One of the three types of foodborne hazards is | Biological |
| Toxins produced by molds are called | Mycotoxins |
| A host organism in which a parasite multiplies is the | Definitive host |
| The mold that produces aflatoxins is called | Aspergillus |
| The serotype of Salmonella most often associated with egg-related outbreaks is | Enteritidis |
| The international body involved in the definition of HACCP is | Codex Alimentarius |
| Clostridium botulinum is | a sporeformer |
| The danger zone for temperatures lies between | 40 and 140 degrees (F) |
| The letters GMP stand for | Good manufacturing Practices |
| The letters SOP stand for | Standard Operating Procedures |
| The genus responsible for botulism is | Clostridium |
| Cholera is caused by an organism belonging to the genus | Vibrio |
| The presence of antibiotic residues in food matter is an example of a __________ ____________ | Chemical hazard |
| What is PrP protein? | A polypeptide composed of 231 amino acids, a prion, a protein that is proposed to have two forms: normal and rogue |
| The virus most often linked to foodhandlers is | Hepatitis A |
| Consumption of toxin results in | Intoxication |
| Consumption of Salmonella cells results in | Infection |
| Taenia saginata is an example of a | Flatworm |
| The leading cause of foodborne illness in the United States is | Bacteria |
| Contact between foodhandlers and turtles has resulted in outbreaks of | Salmonellosis |
| How does CJT directly contribute to illness? | The exotoxin activates an enzyme that results in osmotic imbalance |
| E. Coli 0157:H7 can result from ingestion of ________________ foods. | Cross-contaminated |
| Toxicants that are found inherent in foods are | Endogenous |
| Mycotoxins are produced by | molds |
| The concentration effect of a toxicant is measured by | Dose-response |
| A method to determine toxicity that utilizes a living organism is | Bioassay |
| The level above which a toxic effect is observed is | Threshold level |
| The dose of toxicant required to kill 50% of a population is the | LD50 |
| A substance that causes cancer is a | Carcinogen |
| Substances that quench oxidative reactions are | Antioxidants |
| An example of a cruciferous vegetable is | Broccoli |
| The substance that carries signals from the brain through nerve cells is | Acetylcholine |
| NSP is caused by consumption of toxic | Shellfish |
| Consumption of a toxicant that affects the digestive tract results in | Gastrointestinal poisoning |
| Diarrhetic shellfish poisoning is caused by | Dinophysis |
| Scombroid poisoning is caused by consumption of | Histamine |
| The enzyme affected by cholera toxin is | Adenylate cyclase |
| Toxins produced by e. coli 0157:H7 are | Vero toxins |
| MLD50 is the term used for | Does required to kill 50% of mice |
| Mutagens are | Substances that cause mutations |
| Which of the following is a mycotoxin? | Aflatoxins |
| Which is a mushroom toxicant? | Hydrazine |
| Which toxicity would a person complaining of anemia and weakness likely be suffering from? | hematological |
| The cassava root toxin is produced by the breakdown of __________ by ___________ enzymes | glycoside compound, two |
| T/F: In the pesticide food chain, tons of pesticides are consumed annually by fish | True |
| Since domoic acid resembles the amino acids glutamate and glutamic acid, | it fools neurons into recognizing it as a neuro-transmitter |
| BST is destroyed by ____________ | Pasteurization |
| T/F: Tg temp. range can help predict food storage life and stability of foods | True |
| Which mechanisms are responsible for heat transfer in foods? | Radiation, conduction, convection |
| A hot soup placed in storage at 5 degrees (C) in the steady state will cool down to about ________ degrees (F) | 15 |
| Which thermal events occur during the frying of a potato slice in hot oil? | Denaturation of protein |
| The movement or migration of frying oil caused by concentration gradients is called | Mass Transfer |
| Palm oil is a plant oil containing saturated, mono-unsaturated, and polyunsaturated fatty acids. What is true about its microstructure? | Consists of a three-dimensional network and it is related to the oil's macrostructure |
| In the manufacturing of tomato ketchup, which unit operation does not correspond to the microstructural level? | Cleaning |
| The key microstructural elements in ice cream are | lactose, casein, ice, air, and fat |
| A food scientist studying the effects of formulation and processing on the problem of ketchup viscosity is working in the area of | rheology |
| An ______________ is a device that uses rotating screw technology within barrel and has the ability to cook and shape foods. | Extruder |
| ________________ show continuous deformation at a rate proportional to the amount of stress applied. | Plastic Solids |
| T/F: Generally, it is undesirable to maintain a food in the rubbery state during extended storage. | False |
| T/F: It is not possible to determine vapor pressure using the psychometric chart | False |
| What is the junction between any two air property lines? | State Point |
| Which is not a dielectric food property? | q |
| When a potato slice is placed in hot frying oil, oil uptake into the potato is through ____________ ___________ | Mass transfer |
| The mating of an offspring with its parent is known in plant breeding as | Backcrossing |
| The term transgenic refers to plants or animals that are | Modified by genetic engineering |
| This gene is one that is inserted in reverse | antisense |
| Genetic engineering is defined as | The manipulation of genes |
| ___________ enzymes used to cut DNA in genetic engineering | Restriction |
| The use of an electric field to insert DNA into cells is | electroporation |
| Genes that code for a recognizable product, such as antibiotic resistance, are ___________ genes | Marker |
| The letters PCR stand for | Polymerase Chain Reaction |
| Bacterial reactors used for mass production of specific products are called ____________. | Fermentors |
| The infection of plant tissue with A. rhyzogenes is | Hairy root culture |
| Cloning is defined as the splitting of an embryo into ____________ cells | 8 |
| Comparison of genetically modified foods with standard foods is called | Substantial equivalence |
| The appropriate food that bioengineered foods are compared to are | Comparators |
| ___________ is an organism known to produce a natural herbicide. | B. thuringiensis |
| The enzyme _______________ breaks down fungus cell walls | Chitinase |
| Trehalose sequesters ______________ from cells | Water |
| The enzyme responsible for softening in tomatoes is | Polygalacturonase |
| Fruits produce the following compound, which aids in the ripening process: | Ethylene |
| Thaumatin is a natural _______________ | Sweetener |
| Live cultures of bacteria that aid in food digestion are know as | Probiotics |
| Which is a characteristic of supertasters? | Often have strong food dislikes |
| The main applications of sensory evaluation in the food industry are | In quality assurance and product development |
| The sensory attributes that define a food's appearance, flavor, texture, and aroma are | Character notes |
| These cells function to detect taste stimuli as well as transfer taste information to the brain | Taste receptor cells |
| Flavor combines all of the following except | Appearance |
| Which mechanical texture characteristic refers to the degree to which a food deforms or compresses between the teeth before breaking? | Cohesiveness |
| Which one is not a geometrical food characteristic? | Adhesive |
| What negative results occurs if a sensory panelist is pre-sented with too many samples? | Sensory Fatigue |
| T/F: Line extensions require the same amount of time and money to develop as totally new products | False |
| What is the meaning of tristmulus? | Three color dimensions |
| Is this pairing correct? Crackle, volatile flavors | No |
| Which panelist selection and training criterion should not be applied to all sensory test situations? | Socioeconomic level and cultural background |
| In this form the sensory test, the mechanical, geometrical, fat and moisture, and afterfeel characteristics of food are described and quantified | Texture profiling |
| Which corresponds most to affective testing? | Hedonic/acceptance/preference |
| What is ANN, and what key advantage does it offer? | Artificial neural network; time saving |
| To maintain profits, a successful food company | considers the uncertainty of the future |
| Which generally is not associated with a food product's life cycle? | Decline in sale |
| "Where should your product be test marketed" is an example of what activity stage? | Commercial stage |
| Is this paring correct? Caffeine,saccharin | No |
| The Hunter color data for a light green vegetable would have values that are __________ compared to a dark green vegetable. | higher in L |
| T/F: One of the sample presentation orders is AAA applies to the triangle test | False |
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