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food science
| Question | Answer |
|---|---|
| Cell cultured food products derived from cell lines of livestock and poultry are a new technology under development. Who will provide regulatory oversight for these novel human food products? | joint oversight by FDA and USDA FSIS |
| As a banana ripens from green to yellow, it _____________. | becomes sweeter due to an increase in its sugar content |
| you have been asked to develop a new salad dressing. one of the specifications is to use an oil with a low saturated fat content. given the choices below, which would have given the lowest fat content? | canola oil |
| Aspergillus produces ______ that are used to clarify fruit juices. | cellulases |
| ______ is the creation and maintenance of hygienic and healthful conditions | sanitation |
| what are examples of allergens that must be declared in a product? | milk, eggs, wheat |
| Fresh olives picked from a tree contain a ________ compound requiring them to be cured to make them palatable. | bitter |
| the food industry uses four levels of teat preservation. which of the following provides complete destruction of all microorganisms? | sterilization |
| The red color of an apple is important for consumer acceptance of red delicious apples so companies that produces apples use a ______ to measure redness, blueness, and yellowness of each apple lot. | colorimeter |
| ______ is a common method to test the viscosity of mixtures such as ketchup. | the line-spread test |
| the space left in a container, after adding food and sealing the top is called _________ | headspace |
| Food contact packaging materials are regulated by the ______. | FDA |
| Food is placed on heated trays or shelves called _______ when vacuum drying procedures are used. | platens |
| _________ is a compound commonly used to make no-salt seasonings because it contributes a salty flavor to the foods. | potassium chloride |
| _________ is national food safety education month | September |
| to extend the shelf life of chips and help prevent crushing during distribution, ________ is added to the bag during processing | nitrogen |
| As a popcorn kernel is heated, water within the kernel boils forming steam. The ________ to explode. volume of the steam is greater than water increasing pressure within the | kernel causing it |
| _______ is used to dye gourmet pastas black | squid ink |
| concentrates in the form of soups, syrups and juices are produced by many companies. which of the following statements is NOT true about concentrates concentrates do not form gritty or sandy textures in sugary foods due to less | formation of sugar crystals |
| __________ are unstable flavor compounds formed when plant tissues are disrupted such as in chopped onions and garlic | allyl sulfides |
| the addition os sodium phosphate into a meat product to retain moisture and protect flavor is an example of a(n) | direct food additive |
| Cheese curds form when globular casein molecules untangle, allowing _________ to bind with milkfat and one another. | non polar side chains |
| Ingestion of ______ and causing illness is considered a food infection. | salmonella |
| When a solute such as salt or sugar is added to water, the ________. | freezing point decreases and then the boiling point increases |
| a food scientist working on product development is testing a new formulation. before measuring restricted ingredients in the pilot lab, the scientist needs to ______ the weighing scale before using a standard mass | calibrate |
| a poultry company plans on selling fresh poultry. according to USDA FSIS, whole poultry cuts can never be below _____ to be labeled as "fresh" | -3.3 *C |
| Freezing ________ enzymatic activity in a food product. | slows |
| which of the following sugars in considered to be sweeter than sucrose? | fructose |
| Eggs marketed as "cage free eggs" are from chickens raised _________. | inside poultry houses without cages |
| the chemical leavening agent basing soda works because it contains a strong base | a strong base |
| manufacturers who use __________ a source of phenylalanine as a non obstructive sweetener must include a warning label to inform consumers having a rare heredity disease known as phenylketonuria | aspartame |
| in the context of food allergens, _______ occurs when a residue or trace amount of an allergic food becomes incorporated into another food not intended to contain it according to the FDA | cross-contact |
| one important advantage to using glass as food packaging material is that it is ______ | chemically inert |
| the acronym IPM is used by the food industry to mean ________ as a part of a cleaning and sanitation program | integrated pest management |
| Lecithin is commonly added to hot cocoa mix to ________. | serve as an emulsifier when water is added to cocoa |
| canned tuna in oil takes longer to process than canned tuna in water. what is the reasoning behind this? | water is a better conductor of heat than fat |
| during the freezing of ice cream, the mix is aerated by revolving blades in the freezer to | incorporate small air cells to prevent ice cream from becoming a solid mass of frozen ingredients |
| during the production of wine, yeast is separated from the wine in a step called racking | racking |
| When wheat is processed into flour, a loss of some nutrients occurs. To counteract this, companies are required to enrich flour with which of the following nutrients? | niacin, thiamin, riboflavin, folic acid and iron |
| A safe handling label must be present on all packages of meat that are sold ____________. | not ready to eat |
| Lean beef has a ________ than asparagus so less energy is required to reduce the temperature of beef than asparagus. | lower specific heat |
| to produce decaffeinated coffee, green coffee beans are soaked in water producing a solution saturated with caffeine and flavor compounds. the solution is passes through ______ to remove the caffeine | a carbon filter |
| You are securing olive oil for a product formulation and need to know where the ingredient is produced. The country that produces the most olive oil is _____. | spain |
| Benzene in water is considered ______ hazard. | a chemical |
| which of the following components is required to be displayed on the principal display panel | net quality or amount |
| clostridium botulinum spores can germinate and grow at a _______ | ph of > 4.6 and in an anaerobic environment |
| FDA is requiring food companies to update Nutrition Facts labels to reflect updated scientific findings. New labels must ______. | include vitamin D and potassium while vitamins A and C are no longer required may be listed voluntarily |
| uring thermal processing, the last point in a can or mass of food to reach the desired temperature is called the __________. | cold point |
| your bread baking company moved locations from MN (altitude 830 ft) to Denver, CO (5,280 ft). what adjustment should the company make to their formulation/ process to produce the same quality production in their new location | use more water in the formulation |
| according to UDSA FSIS, which of the following would not be considered a ratite? | squab |
| Humans "burn" food for energy. Which of the following can humans obtain energy from consuming? | proteins, carbs, lipids |
| according to the United States food and drug administration, which of the following is true regarding COVID-19 and the safety of our food supply | there is currently no evidence that food or food packaging have been associated with covid-19 transmission |
| product quality and shelf life can be the result of an effective sanitation program because | a reduction in the microbial population can occur |
| ___________ is necessary for many enzymes to function and for proper immune system function, as well as wound healing | zinc |
| Acids develop as fruits mature. These acids ________________. | increase sugar content, improve juice quality and affect color development |
| the __________ the freezing process is, the __________ the ice crystals become. | slower, larger |
| Meat and poultry provide nourishment to microorganisms that lead to _____________. | spoilage, discoloration, food borne illness |
| When a food contains all the indispensable amino acids, it is called a/an ____________. | complete protein |
| _________in the reactions, both chemical and physical, that take place within cells. | metabolism |
| the human tongue can sense sour, sweet, salty and bitter because it is covered in hundreds of | papillae |
| __________- is the international food standards- setting body that protects consumer health and fair food trade practices by establishing voluntary international foods standards, codes of practice, and guidelines | codex alimentarius |
| Using modern molecular biology to alter genetic material by removing, adding, or rearranging genes is called ______________. | genetic engineering |
| the ________ in the red wine are associated with a reduction in heart disease. | polyphenols |
| GRAS is an acronym for | generally recognized as safe |
| a food intoxication is a food borne illness that is caused by | a toxin released from microbes |
| according to the USDA, a product labeled as organic means the product contains ____________ | a minimum of 95% organic ingredients |
| when making pastries, the role of fat is to ___________ | provide texture to the final product |
| GMPs is an acronym for _________________. | Good Manufacturing Practices |
| on the new nutrition facts label, which of the following are included under "added sugars"? | sugars added during processing |
| the __________ is the material that is being dissolved in a homogenous mixture | solute |
| During refrigeration, the _____________ of the air can be changed to stop respiration and extend the shelf life of a food. | gas content |
| which if the following is the definition for food defense protecting food products from intentional adulteration by chemical, biological, | radioactive, or physical contaminants |
| __________ is the fastest dehydration method | spray drying |
| the common name for saccharide is | sugar |
| Brewing temperature is important when brewing coffee or tea. What happens when the brewing temperature is too high? | bitter polyphenols are released |
| a conventional food that has certain components and/or essential nutrients added for a specific physiological purpose is referred to as a | functional food |
| _________ is the only reliable method for determining when a food has reached an internal temperature that is adequate for killing food borne pathogens | a food thermometer |
| What type of claim is "calcium builds strong bones" when used on a food label | structure/function claim |
| A finished food is a _____________ food product. | ready to eat |
| a molecule that has a polar and a non polar end, and is used as a stabilizing factor to maintain dispersion of one immiscible liquid in another, is called a/an | emulsifier |
| which of the following is used to turn milk into cheese? | enzymes |
| Flavor is an effect caused by the combination of ______________. | taste and aroma |
| the ______________ is primarily responsible for maintaining integrity of a food product from the time when it leaves the factory to when it is consumed by a consumer | food package |
| effective Jan, 1, 2023 what will be added as the 9th allergen | sesame |
| people with ______ .foods that contain gluten trigger an immune response that can damage the small intestine lining | celiac disease |
| food handlers can spread bacteria and cause illness through their | hands, breath and hair |
| which of the following is indigestible by humans | cellulose |
| Why does chocolate "melt in your mouth"? | The lipids in chocolate have a melting point that is close to body temperature. |
| ____________ holds oxygen in muscle and gives meat its color | myoglobin |
| _________is a nonnutritive sweetener that is made with chorine atoms are added to sugar | sucralose |
| When making semidry and dry sausages, _____________ are added to ferment the meat. | lactic acid bacteria |
| in order to multiply, clostridium botulinum requires an environment with | a Ph of 4.6 or greater that is free of oxygen |
| when developing a new food product, it is important for food scientists to kniw___________- | current trends, the need/problem, a target consumer group |
| what is the principle of HACCP | conduct a hazard analysis |
| how is the calorie density of a food calculated? | Total weight of a food divided by the total calories of the food |
| _______- is responsible for the red color that is typical for tomatoes | lycopene |
| gelatin is a/an ________- that is often used to thicken ice cream and other desserts | protein |
| Prebiotics are non-digestible components of food that _______________. | encourage beneficial microorganism growth in the intestine |
| refrigerated left overs should be used with in | 3-4 days |
| poor sanitation can cause ______, which is a common problem that can lead to __________- | off odors/flavors |
| what is the USDA agency that is responsible for ensuring the safety of the nation's meat, poultry, and processed egg products | food sfety and inspection service. |
| which of the following is the danger zone | 40-140 degrees |
| the term organic is well-defined and regulated by | USDAs national organic program |
| vitamin C is also know as | ascorbic acid |
| in the food industry, recipes are called what | formulations |
| which of the following can impact a human's ability to detect favors | age, gender, health |
| in 2002, savory was officially recognized as the fifth taste by the scientific community, what is another term for savory? | umami |
| On August 1, 2022, the USDA announced that it will be declaring salmonella an adulterant in which of the following products | Breaded and stuffed raw chicken products |
| in terms of addressing bioterrorism in the food industry, what are the 3 p's of protection? | personnel, product, property |
| when bread is toasted and browning occurs, this is an example of what type of change? | chemical |
| which of the following refers to the stationary phase of microbial growth? | environmental factors are limiting and growth slows. |
| the food industry uses sublimation to _______ and________- foods at the same time. | freeze, dry |
| structural changes in the ingredients can be the indirect result of | heating, processing and storage |
| what happens when gluten chains come into contact with water | their shape changes by breaking into smaller chains or forming longer chains |
| what is the water activity of cookies, crackers and bread crusts | 0.3 |
| What is lactose intolerance? | inability to produce lactase |
| the flakiness and tenderness of a pastry or pie shell is dependent on ________ and ______________ | the type of fat used, temp at which fat is incorporated into flour |
| which of the following sweet alcohols is not used as a texturizer | glycerol |
| retrogradiation occurs because | starch granules try to return to their pre-cooking structure |
| what is a psychosomatic illness | illness caused by the mind because of the sight of a foreign object or after watching another human get sick |
| which pathogen caused a large outbreak in powdered infant formula in early 2022 | cronobacter sakazakii |
| when carbohydrates are not present as an energy source, the body goes into ________ which is a process of producing | ketosis, ketone bodies |
| which of the following os a lipid? | shortening, sterols, and cholesterols |
| which of the following describes a food-borne intoxication | a microorganism grows on a food, produces a toxin ,a nd the toxin causes illness |
| which of the following is an example of a globular protein | caseins + milk, albumin + egg whites, whey + milk |
| pork is lighter in color than beef because it contains less | myoglobin |
| a food package is important for which of the following | protection, containing and communicating |
| when making popcorn, what causes the kernels to pop? | heating causes water in the kernel to boil, resulting in steam and the pressure caused by the steam pops open the kernel |
| what is renin | an enzyme that breaks doen proteins in milk. |
| fat soluble vitamins | A, D, E, K |
| iodine is important for thyroxine production which is produces by the thyroid; __________ is the best source of iodine | seafood |
| which of the following are not high in polyphenols? | white grapes |
| food allergies are mediated by ____________ antibodies to proteins | IgE |
| Hygiene is important for people working in the food industry. People are known to harbor which of the following? | . Streptococci, Staphylococci, and Intestinal microorganisms |
| What does CIP stand for? | cleaning in place |
| What does CRISPR stand for? | Clustered Regularly Interspaced Short Palindromic Repeats |
| in terms of protein content and unsaturated fatty acids, insects provide nutritional benefits that are comparable to meat. however, edible insects also provide a source of ________ and ____________ | vitamin C, fiber |
| what is caused by a prion | bovine spongiform encephalopathy |
| genus and species for e. coli | genus = escherichia, species= coli |
| What is the Delaney Clause? | bars the approval of any food additive known to cause cancer in humans or animals |
| what does the term reduced fat mean when used as a food label nutrient claim | no more than 25% of the fat of the comparable food |
| what best describes a sanitizer? | agent decreases, but not necessarily eliminates microorganisms to a level deemed safe for public health |
| caffiene consumption increases the excretion of | calcium and magnesium |
| what does the term aseptic mean | free of pathogens |
| what does the term best if used by indicate on a food label | refers only to product quality and indicates the product may still be fine to eat after the date |
| which if the following types of required information must be found on the display panel of a food label | name of food or statement of identity |
Created by:
emmerle123