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Food Science Exam 1

40 Questions  I  By Kkline21
Science Quizzes & Trivia
Practice exam for food science and tech round 1

  
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Question Excerpt

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