Food Science Exam 1

35 Questions  I  By Kkline21
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Practice exam for food science and tech round 1

  
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  • 1. 
    Which is the false s tatement?
    • A. 

      Food science is the mass production of food products from raw animal and plant materials utilizing the principals of engineering

    • B. 

      The IFT defintion for food science implies that it is a dicipline based upon biology, physical sciences, and engineering

    • C. 

      Nutrition involves the study of what happens to foods after consumption to promote and maintain health

    • D. 

      Food science and technology is concered with aspects of agricultural, avian, mamalian, and marine food materials

    • E. 

      Food science involves the study of quality aspects of foods prior to consumption


  • 2. 
    The manufacture of a HFCS (high fructose corn syrup)- sweetened soft drink involves the __________________ processing industry.
    • A. 

      Beverage

    • B. 

      Fats and oil

    • C. 

      Corn

    • D. 

      Both (a) and (b)

    • E. 

      Both (a) and (c)


  • 3. 
    This food scientist/technologist work area involves sampling raw products to ensure comformity to purchasing specifications
    • A. 

      Product development

    • B. 

      Experimentation

    • C. 

      Quality control

    • D. 

      Marketing

    • E. 

      Sensory research


  • 4. 
    Which sequence most accurately represents the scientific method approach?
    • A. 

      Problem hypothesis experiment publish

    • B. 

      Problem hypothesis experiment conclusion

    • C. 

      Experiment  plan interpret hypothesis

    • D. 

      Plan hypothesis experiment report

    • E. 

      Plan hypothesis experiment publish


  • 5. 
    Which branch of food science focuses the most on the functional properties of proteins?
    • A. 

      Food microbiology

    • B. 

      Food engineering

    • C. 

      Food chemistry

    • D. 

      Food processing

    • E. 

      Sensory evaluation


  • 6. 
    Which statement is true?
    • A. 

      The physical state of water depends on the motion of oxygen molecules

    • B. 

      Water molecules in steam are more closely aligned than in ice

    • C. 

      The physical state of water depends on the motion of H2O molecules

    • D. 

      Water molecules in liquid water are more closely aligned than in ice

    • E. 

      The physical state of water depends on the motion of hydrogen molecules


  • 7. 
    What is the meaning of the statement “a reduced fat peanut butter represents an O/W emulsion, in which one phase is the continuous phase, and the other is the dispersed phase”?
    • A. 

      In reduced fat peanut butter, water is the dispersed phase

    • B. 

      After grinding peanuts, a stable emulsion results, one that will not separate

    • C. 

      There is only one phase in reduced fat peanut butter

    • D. 

      In reduced fat peanut butter, water is the continuous phase

    • E. 

      In reduced fat peanut butter, oil is the continuous phase


  • 8. 
    Which is NOT a type of infant formula as described in the article summary in the chapter one challenge?
    • A. 

      Starch-based

    • B. 

      Whey protein-based

    • C. 

      Casein protein-based

    • D. 

      Soy-based

    • E. 

      Cow's milk-based


  • 9. 
    You are working to develop a new soy infant formula. You realize that 2 key amino acids required to be present in adequate amounts for infants are cysteine (cys) and methionine (met). Analysis of your formulation shows 3.98 mg of cys + met per gram of protein present in your product. What should you conclude? (Hint: Human breast milk has about 4 grams of cys + met per 100 grams of milk protein).
    • A. 

      Your formulation provides an adequate amount of these two nutrients

    • B. 

      Your formulation does NOT provide an adequate amount of these two nutrients

    • C. 

      There is insufficient data provided to answer this question


  • 10. 
    Cheese …  (read carefully)
    • A. 

      Is formed from milk proteins that bond to each other when pH is lowered to pH 4.6

    • B. 

      Is made when milk proteins reach their isoelectric pH of pH 10

    • C. 

      Is a poor source of calcium and phosphorus compared to sour cream

    • D. 

      Is formed from acidified milk because the proteins repel each other at pH 4.6

    • E. 

      Is formed by the coagulation of albumen protein


  • 11. 
    Suppose you measure the oBrix/acid ratio of the same type of fruit from two suppliers (different parts of the country) and find supplier A = 7 and supplier B = 11. What might you conclude regarding the flavor of the juice manufactured from A vs. B?
    • A. 

      Product B would be from California

    • B. 

      They would have identical flavor

    • C. 

      B is probably sweeter

    • D. 

      B has a higher acid content

    • E. 

      A is definitely sweeter


  • 12. 
    Which is the FALSE statement ?
    • A. 

      In crystalline confectionery, the goal is to promote the formation of sugar crystals

    • B. 

      A crystal forms when a group of sugar molecules collect around a nucleus

    • C. 

      A nucleus is a limited aggregation of sugar molecules in a syrup solution

    • D. 

      In the manufacture of gummy candies, it is desirable to generate many crystals

    • E. 

      In noncrystalline confection, sugar crystal formation is prevented by adding interfering substances to block the movement of sucrose molecules toward each other


  • 13. 
    . A serving of Mama Plenty’s pudding has the following nutrient composition: 10 grams of fat, 2 grams of protein, 10 grams of water, and 15 grams of carbohydrate. Approximately how may calories (kcals) does it provide?
    • A. 

      125

    • B. 

      160

    • C. 

      250

    • D. 

      200

    • E. 

      Cannot be determined


  • 14. 
    Which does not belong with the others?
    • A. 

      Comminuted meat emulsion

    • B. 

      Myofibrillar proteins stabilize fat droplets

    • C. 

      Proteins contribute to the formation of a viscous gel matrix

    • D. 

      Viscous gel matrix stabilizes the emulsion by promoting fat globule movement

    • E. 

      In a meat emulsion it is undesirable for fat globules to coalesce (combine) into a fatty layer


  • 15. 
    Which statement about metabolic reactions is FALSE?
    • A. 

      Breakdown of fats into fatty acids and glycerol is an example of an catabolic reaction

    • B. 

      Peptide synthesis from amino acids represents an anabolic reaction

    • C. 

      Conversion of maltose into glucose is an example of an catabolic reaction

    • D. 

      Anabolic reactions are important during digestion and absorption of food

    • E. 

      Conversion of peptides into amino acids is an example of an catabolic reaction


  • 16. 
    Which statement is False?
    • A. 

      Nitrogen equilibrium is when N in = N out

    • B. 

      Zero nitrogen balance is the same as nitrogen equilibrium

    • C. 

      Positive nitrogen balance is when N in > N out

    • D. 

      Negative nitrogen balance is when N in < N out

    • E. 

      Positive nitrogen balance is when N in < N out


  • 17. 
    In a comminuted meat emulsion,
    • A. 

      Actin and myosin stablize fat droplets

    • B. 

      Actin and myosin contribute to the formation of a gel matrix

    • C. 

      Actin and myosin minimize the fat globule movement

    • D. 

      Choices a and b

    • E. 

      Choices a, b, and c


  • 18. 
    The food industry has been experimenting with developing fat replacers over the years. The reasons for this include all of the following, except:
    • A. 

      To decrease fat calories in foods

    • B. 

      To provide consumers products that may help them achieve their body weight goals

    • C. 

      To provide opportunities for new products and increase their sales

    • D. 

      To eliminate fat from the diet

    • E. 

      Through better understanding of ingredient functional properties, this approach has become possible


  • 19. 
    Which is NOT an alternative sweetener?
    • A. 

      Sugar alcohol

    • B. 

      Maltodextrin

    • C. 

      Acesulfame - K

    • D. 

      Sucralose

    • E. 

      Aspartame


  • 20. 
    Which statement regarding confectionery and chocolate is true?
    • A. 

      They contain identical amounts of key nutrients

    • B. 

      They contain no protein

    • C. 

      They provide zero kcals

    • D. 

      Hard candies contain more protein than dark chocolate

    • E. 

      100g of cocoa powder contains protein, calcium, potassium, and phosphorus


  • 21. 
    In reduced ________ milk the enzyme _________ is added to react with the ___________ sugar naturally present in milk. The ___________ would be broken down by the ___________ enzyme treatment to yield __________ and _________, which are sweeter than the ________________ lactose.
    • A. 

      Lactose, lactase, lactose, lactose, lactase, glucose, galactose, monosaccharide

    • B. 

      Lactose, lactase, lactose, lactose, lactase, glucose, galactose, disaccharide

    • C. 

      Lactase, lactase, lactose, lactose, lactase, glucose, fructose, disaccharide

    • D. 

      Lactose, lactase, lactose, lactose, lactase, glucose, fructose, disaccharide

    • E. 

      Lactose, lactase, lactose, lactose, lactase, glucose, fructose, monosaccharide


  • 22. 
    In a __________ emulsion, water is the predominant or ___________ phase (the solvent), while oil is the _____________ phase (the solute).  In a(n) ___________ emulsion, the situation is opposite. _________ is the solvent, while _________ is the solute.
    • A. 

      W/O, continuous, dispersed; O/W, oil, water

    • B. 

      O/W, dispersed, continuous; W/O, oil, water

    • C. 

      O/W, continuous, dispersed; W/O, water, oil

    • D. 

      Stable, continuous, dispersed; unstable, oil, water

    • E. 

      O/W, continuous, dispersed; W/O, oil, water


  • 23. 
    Which choice correctly matches food proteins with the correct food source?
    • A. 

      Actin/red meat; avidin/egg white; casein/milk; collagen/red meat; lactoferrin/milk; lipoxygenase/soybean

    • B. 

      Avidin/red meat; lipoxygenase/egg white; whey/milk; collagen/red meat; lactoferrin/milk; casein/soybean

    • C. 

      Myosin/red meat; whey/egg white; casein/milk; collagen/red meat; avidin/milk; lipoxygenase/soybean

    • D. 

      Choices (a) and (c)

    • E. 

      None of these


  • 24. 
    The average percentage of iron absorbed is higher for beef than for spinach, which is an illustration of
    • A. 

      Biological value

    • B. 

      Brix

    • C. 

      Bionutrient value

    • D. 

      Bioavailabilty

    • E. 

      Biochemical index


  • 25. 
    The ability of a food to cause a sharp rise in blood glucose is
    • A. 

      Hyperglycemia

    • B. 

      Hypoglycemia

    • C. 

      Glycemic load

    • D. 

      Glycemic effect

    • E. 

      Crystallization of sugar in jelly beans


  • 26. 
    How s margarine different from butter?
    • A. 

      Margarine potentially has a higher unsaturated fat content

    • B. 

      A collagen molecule is composed of 3 amino acids in total

    • C. 

      It is an important myofibrillar protein

    • D. 

      Its physical structure and ability to form crosslinks contribute to toughness

    • E. 

      Oil is the dispersed phase in butter


  • 27. 
    The French Paradox refers to the fact that French people have lower rates of heart attacks despite the rich cuisine they eat because they drink moderate amounts of red wine.
    • A. 

      True

    • B. 

      False


  • 28. 
    Flavonoids in cooked tomatoes are better absorbed than in raw tomatoes
    • A. 

      True

    • B. 

      False


  • 29. 
    Which statement regarding free radicals is true?
    • A. 

      Free radicals injure cells, damaging the DNA, which creates the basis for disease

    • B. 

      Normal cell functions can produce a small percentage of free radicals

    • C. 

      Free radicals cannot affect fat molecules in foods

    • D. 

      Both (a) and (b)

    • E. 

      Choices (a) (b) and (c)


  • 30. 
    Consider the following food colloidal systems. Which one shows the incorrect dispersed/continuous phase?
    • A. 

      Foam G/L

    • B. 

      Emulsion L/S

    • C. 

      Gel L/S

    • D. 

      Sol S/L

    • E. 

      Suspensoid G/S


  • 31. 
    Carbon-to-carbon bonds in food molecules (carbohydrates, proteins, fats) are
    • A. 

      Covalent bonds

    • B. 

      Intermolecular bonds

    • C. 

      Ionic bonds

    • D. 

      Hydrogen bonds

    • E. 

      Neutron transfer bonds


  • 32. 
    Which is False?
    • A. 

      Coupled reactions are not important in energy metabolism

    • B. 

      ADP → ATP is “anabolic”

    • C. 

      ATP → ADP is “catabolic”

    • D. 

      ATP energy is stored in high energy phosphate bonds in ADP and ATP

    • E. 

      Both Phase 1 and Phase 2 metabolic reactions generate ATP


  • 33. 
    Which type of muscle fibers contain more mitochondria, rely on aerobic metabolism, produce ATP energy more slowly, and are associated with endurance athletics?
    • A. 

      Slow twitch

    • B. 

      Fast twitch

    • C. 

      Type 2

    • D. 

      Type 1

    • E. 

      Both (a) and (d)


  • 34. 
    The following reaction is best described by which choice? Sucrose → glucose + fructose
    • A. 

      Oxidation

    • B. 

      Reduction

    • C. 

      Hydrolysis

    • D. 

      Nonenzymatic

    • E. 

      Addition


  • 35. 
    Reducing agents, for example, polyphenolic antioxidants, cause other substances to become reduced, while they themselves become oxidized, during the reaction.
    • A. 

      True

    • B. 

      False


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