Food Science Quiz: Trivia Exam!

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

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

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

Food science and technology is concerned with aspects of agricultural, avian, mammalian, and marine food materials

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

Beverage

Fats and oil

Corn

Both (a) and (b)

Both (a) and (c)

Product development

Experimentation

Quality control

Marketing

Sensory research

Problem hypothesis experiment publish

Problem hypothesis experiment conclusion

Experiment  plan interpret hypothesis

Plan hypothesis experiment report

Plan hypothesis experiment publish

Food microbiology

Food engineering

Food chemistry

Food processing

Sensory evaluation

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

Water molecules in steam are more closely aligned than in ice

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

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

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

In reduced fat peanut butter, water is the dispersed phase

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

There is only one phase in reduced fat peanut butter

In reduced fat peanut butter, water is the continuous phase

In reduced fat peanut butter, oil is the continuous phase

Starch-based

Whey protein-based

Casein protein-based

Soy-based

Cow's milk-based

Your formulation provides an adequate amount of these two nutrients

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

There is insufficient data provided to answer this question

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

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

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

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

Is formed by the coagulation of albumen protein

Product B would be from California

They would have identical flavor

B is probably sweeter

B has a higher acid content

A is definitely sweeter

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

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

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

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

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

125

160

250

200

Cannot be determined

Comminuted meat emulsion

Myofibrillar proteins stabilize fat droplets

Proteins contribute to the formation of a viscous gel matrix

Viscous gel matrix stabilizes the emulsion by promoting fat globule movement

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

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

Peptide synthesis from amino acids represents an anabolic reaction

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

Anabolic reactions are important during digestion and absorption of food

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

Nitrogen equilibrium is when N in = N out

Zero nitrogen balance is the same as nitrogen equilibrium

Positive nitrogen balance is when N in > N out

Negative nitrogen balance is when N in < N out

Positive nitrogen balance is when N in < N out

Actin and myosin stablize fat droplets

Actin and myosin contribute to the formation of a gel matrix

Actin and myosin minimize the fat globule movement

Choices a and b

Choices a, b, and c

To decrease fat calories in foods

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

To provide opportunities for new products and increase their sales

To eliminate fat from the diet

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

Sugar alcohol

Maltodextrin

Acesulfame - K

Sucralose

Aspartame

They contain identical amounts of key nutrients

They contain no protein

They provide zero kcals

Hard candies contain more protein than dark chocolate

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

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

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

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

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

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

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

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

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

Stable, continuous, dispersed; unstable, oil, water

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

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

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

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

Choices (a) and (c)

None of these

Biological value

Brix

Bionutrient value

Bioavailabilty

Biochemical index

Hyperglycemia

Hypoglycemia

Glycemic load

Glycemic effect

Crystallization of sugar in jelly beans