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