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Food Science Exam 1

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

  
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1.  Which of the following regarding respiration and fermentation is/are true?
2.  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.
B.
3.  How s margarine different from butter?
A.
B.
C.
D.
E.
4.  . 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.
B.
C.
D.
E.
5.  The ability of a food to cause a sharp rise in blood glucose is
A.
B.
C.
D.
E.
6.  The manufacture of a HFCS (high fructose corn syrup)- sweetened soft drink involves the __________________ processing industry.
A.
B.
C.
D.
E.
7.  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.
B.
C.
8.  This food scientist/technologist work area involves sampling raw products to ensure comformity to purchasing specifications
A.
B.
C.
D.
E.
9.  Which is NOT an alternative sweetener?
A.
B.
C.
D.
E.
10.  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.
B.
C.
D.
E.
11.  Flavonoids in cooked tomatoes are better absorbed than in raw tomatoes
A.
B.
12.  Which statement about metabolic reactions is FALSE?
A.
B.
C.
D.
E.
13.  What best describes the following two reactions? organic acid + organic alcohol  à organic ester + water glycine + glycine  à diglycine + water
14.  Which is the FALSE statement ?
A.
B.
C.
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E.
15.  Which is False?
A.
B.
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D.
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16.  Which sequence most accurately represents the scientific method approach?
A.
B.
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D.
E.
17.  In the above food example, approximatly what percent of calories (kcal) come from the carbs?
18.  The following reaction is best described by which choice? Sucrose → glucose + fructose
A.
B.
C.
D.
E.
19.  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.
B.
C.
D.
E.
20.  Which choice correctly matches food proteins with the correct food source?
A.
B.
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D.
E.
21.  Which is the false s tatement?
A.
B.
C.
D.
E.
22.  The average percentage of iron absorbed is higher for beef than for spinach, which is an illustration of
A.
B.
C.
D.
E.
23.  Which type of muscle fibers contain more mitochondria, rely on aerobic metabolism, produce ATP energy more slowly, and are associated with endurance athletics?
A.
B.
C.
D.
E.
24.  Which branch of food science focuses the most on the functional properties of proteins?
A.
B.
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D.
E.
25.  Which is NOT a type of infant formula as described in the article summary in the chapter one challenge?
A.
B.
C.
D.
E.
26.  The food industry has been experimenting with developing fat replacers over the years. The reasons for this include all of the following, except:
A.
B.
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D.
E.
27.  Which statement is False?
A.
B.
C.
D.
E.
28.  Reducing agents, for example, polyphenolic antioxidants, cause other substances to become reduced, while they themselves become oxidized, during the reaction.
A.
B.
29.  Which statement is true?
A.
B.
C.
D.
E.
30.  Consider the fact that linoleic acid is C18:2, while stearic acid is C18:0.  All else equal, which fatty acid should have the higher melting point?
31.  Which statement regarding confectionery and chocolate is true?
A.
B.
C.
D.
E.
32.  In a comminuted meat emulsion,
A.
B.
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D.
E.
33.  Carbon-to-carbon bonds in food molecules (carbohydrates, proteins, fats) are
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B.
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D.
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34.  Which does not belong with the others?
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B.
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D.
E.
35.  Which statement regarding free radicals is true?
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B.
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D.
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36.  Consider the following food colloidal systems. Which one shows the incorrect dispersed/continuous phase?
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B.
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D.
E.
37.  Cheese …  (read carefully)
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D.
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38.  From Chapter Four Challenge section: In a(n) _________________ , the presence of two _____________ creates a _____________________ at the interface between them.
39.  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”?
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B.
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D.
E.
40.  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.
B.
C.
D.
E.
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