Food Science Exam 2

50 Questions

Settings
Please wait...
Food Science Quizzes & Trivia

This is a practice quiz intended to get students prepared for our next Food Science quiz. Many of the similar questions will be found on the exam.


Questions and Answers
  • 1. 
    Whick microorganism is one of the choices used in the culture for production of yogurt?
    • A. 

      Staphylococcus aureus

    • B. 

      Listeria monocytogenes

    • C. 

      Lactobacillus delbrueckii spp bulgaricus

    • D. 

      Aspergillus flavis

  • 2. 
    • A. 

      True

    • B. 

      False

  • 3. 
    Olestra (sucrose ester) is classified as....
    • A. 

      Natural emulsifier

    • B. 

      Carbohydrate-based fat replacer

    • C. 

      Protein-based fat replacer

    • D. 

      Fake fat

  • 4. 
    This is a popular cheest in America that is made from lowfat milk and the curd is given a "pasta filata" treatment that aligns proteins into fibers.
    • A. 

      Cheddar cheese

    • B. 

      Swiss cheese

    • C. 

      Cottage cheese

    • D. 

      Mozzarella cheese

  • 5. 
    A process method that sterilizes product prior to packaging is...
    • A. 

      Cooking

    • B. 

      Canning

    • C. 

      Blanching

    • D. 

      Aseptic processing

  • 6. 
    A unit operation that is utilized in the manufacture of hot dogs to obtain the desired particle size of the meat is....
    • A. 

      Chopping (or emulsifying)

    • B. 

      Smoking (or cooking)

    • C. 

      Curing

    • D. 

      Peeling

  • 7. 
    • A. 

      Sugars are a major source of calories in formulated foods

    • B. 

      Sugars provide bulk, structure and flavor in formulated foods

    • C. 

      Some artificial sweeteners are heat sensitive and better for soft drinks than baking

    • D. 

      Reducing sugars are lipophilic and are used as emulsifiers in salad dressing

  • 8. 
    A forming technique whereby material is forced, by compression, through a shaped opening in a die to produce a continuous profile and a wide variety of products is....
    • A. 

      Extrusion

    • B. 

      Extraction

    • C. 

      Concentration

    • D. 

      Fermenting

  • 9. 
    Operations that provide prepared foods for consumption off-site or in-house are 
    • A. 

      Food service operations

    • B. 

      Fast food restaurants

    • C. 

      Casual dining restaurants

    • D. 

      All of the above

  • 10. 
    Ice cream is frozen foam containing of all the following components.  Overrun refers to which one?
    • A. 

      Emulsified fat

    • B. 

      Emulsified air

    • C. 

      Colloidal protein

    • D. 

      Soluble flavorings

  • 11. 
    Which of the following is a synthetic antioxidant used to inhibit oxidation of lipids?
    • A. 

      Sodium erythorbate

    • B. 

      Sulfur dioxide

    • C. 

      Aspartame

    • D. 

      Butylated hydroxyanisole

  • 12. 
    Which of the following is a false statement?
    • A. 

      Ice cream processing includes unit operations such as pasteurizing, homogenization, and hardening

    • B. 

      A casein content of 80% raw milk is required to support the growth of lactic acid bacteria in yogurt

    • C. 

      Rennin and chymosin are enzymes that may be used to coagulate casein by proteolysis during cheese making

    • D. 

      Cheddar cheese is an example of a hard cheese which is ripened by bacteria

  • 13. 
    The rearrangement of fatty acids on an oil (or triglyceride) to affect its melting temperature is called hydrogenation.
    • A. 

      True

    • B. 

      False

  • 14. 
    The production of gases in dough that contribute to the volume achieved during baking and the final aerated texture is called
    • A. 

      Emulsifying

    • B. 

      Pasteurizing

    • C. 

      Leavening

    • D. 

      Carbonating

  • 15. 
    Which of the following is not a product resulting from the wet milling process for corn?
    • A. 

      Corn oil

    • B. 

      Corn bran

    • C. 

      Corn starch

    • D. 

      Corn gluten

    • E. 

      Corn flour

  • 16. 
    An ice cream product with 100% artificial vanilla flavoring is legally required to be labeled as 
    • A. 

      Artificial vanilla ice cream

    • B. 

      Artificial vanilla flavored ice milk

    • C. 

      Vanilla ice cream

    • D. 

      Vanilla flavored ice cream

  • 17. 
    Which of the following is not used in a treatment step for the sanitation and clarification of water intended for production of soft drinks?
    • A. 

      Coagulation

    • B. 

      Carbonation

    • C. 

      Sand filter

    • D. 

      Activated charcoal filter

    • E. 

      Superchlorination

  • 18. 
    Processed whole foods are products such as canned corn, raisins, corn oil, or orange juice that have been preserved so they will not spoil as quickly as fresh, whole foods.
    • A. 

      True

    • B. 

      False

  • 19. 
    The benefits of formulated foods include all of the following except
    • A. 

      Safety

    • B. 

      Convenience

    • C. 

      Flavorful

    • D. 

      Nutritional consequences

    • E. 

      Stability

  • 20. 
    Low acid foods to which acids are added so the pH is 4.6 or less and aw is 0.85 or more are called
    • A. 

      Low acid foods

    • B. 

      Acid foods

    • C. 

      Acidified foods

    • D. 

      Adulterated foods

    • E. 

      High acid foods

  • 21. 
    Which of the following is not an example of an artificial sweetner
    • A. 

      Sucralose

    • B. 

      Saccharin

    • C. 

      High fructose corn syrup

    • D. 

      Apartame

  • 22. 
    The major bacteria cultures used in cheese making do not include
    • A. 

      Lactococci

    • B. 

      Listeria monocytogenes

    • C. 

      Lactobacilli

    • D. 

      Leuconostocs

  • 23. 
    Which of the following is an example of a nonclimacteric fruit?
    • A. 

      Banana

    • B. 

      Apple

    • C. 

      Celery

    • D. 

      Strawberry

  • 24. 
    Fruits and vegetables represent the category of ingredients that is used in many formulated foods for nutrition, flavor, color, texture, and sometimes as a source of dietary fiber.
    • A. 

      True

    • B. 

      False

  • 25. 
    Which of the following is a false statement?
    • A. 

      Fats and oils are lipids which are organic substances that are relatively nonpolar.

    • B. 

      Fats and oils are used to increase the water holding capacity of formulated foods.

    • C. 

      Fats and oils used in formulated foods are lipophilic and hydrophobic.

    • D. 

      Triglycerides are composed of three fatty acids bound to a glycerol molecule

    • E. 

      Unsaturated fats and oils are more susceptible to oxidation (rancidity) than saturated types.

  • 26. 
    The protein in wheat flour that gives bread elasticity and traps carbon dioxide for raised breads is called 
    • A. 

      Gluten

    • B. 

      Casein

    • C. 

      Cochineal

    • D. 

      Amylopectin

  • 27. 
    The removal of colored substances from vegetable oil using diatomaceous earth clays at 194°F is 
    • A. 

      Pressing

    • B. 

      Degumming

    • C. 

      Bleaching

    • D. 

      Hydrogenation

    • E. 

      Deodorization

  • 28. 
    Shelf life, packaging, and cost are always the most important considerations in the design of a food process.
    • A. 

      True

    • B. 

      False

  • 29. 
    The primary reason foods are processed is to..
    • A. 

      Reduce or eliminate harmful microbes

    • B. 

      Reduce nutritional value of products

    • C. 

      Eliminate organic food production

    • D. 

      Maximize the number of unit operations

  • 30. 
    Everything that happens to a product from the time it is produced until it is consumed is considered to be 
    • A. 

      Oxidation

    • B. 

      Food service

    • C. 

      Distribution

    • D. 

      Harvesting

  • 31. 
    Butyric acid is an example of a short-chain fatty acid associated with which important component of milk?  
    • A. 

      Casein

    • B. 

      Whey

    • C. 

      Calcium

    • D. 

      Fat

  • 32. 
    Packaging often functions to keep water, odors and gases in the product while excluding water, oxygen, odors and light.
    • A. 

      True

    • B. 

      False

  • 33. 
    The eliminating of the normal atmosphere to package meat is..
    • A. 

      Vacuum packaging

    • B. 

      Modified atmosphere packaging

    • C. 

      Hydrogenation

    • D. 

      Aseptic processing

  • 34. 
    Foods that are ready to eat or ready to heat and then eat are classified as 
    • A. 

      Processed foods

    • B. 

      Prepared foods

    • C. 

      Formulated foods

    • D. 

      Fresh foods

  • 35. 
    The production of frozen drinks such as slushes and daiquiris commonly uses which method of freezing?
    • A. 

      IQF

    • B. 

      Still air

    • C. 

      Forced air

    • D. 

      Scraped surface

    • E. 

      Cryogenic

  • 36. 
    Which of the following is a highly nutritious component of milk and is coagulated by acid or enzyme treatment of milk to form cheese?
    • A. 

      Lactose

    • B. 

      Butterfat and cream

    • C. 

      Casein

    • D. 

      Calcium

    • E. 

      Vitamin A and D

  • 37. 
    The length of time that a food product may be kept before it should be discarded is called …
    • A. 

      Nutritional balance

    • B. 

      Shelf life

    • C. 

      Spoilage

    • D. 

      Food safety

  • 38. 
    A drying method that can be applied to solid foods like meat is …
    • A. 

      Air drying

    • B. 

      Freeze drying

    • C. 

      Sun drying

    • D. 

      Oven drying

    • E. 

      All of the above

  • 39. 
    Moisture loss through pores in fruits and vegetables is called 
    • A. 

      Respiration

    • B. 

      Chilling injury

    • C. 

      Transpiration

    • D. 

      Maturity

    • E. 

      Harvesting

  • 40. 
    Convection involves heat transfer through a solid material due to molecular movement and hydrolysis of fatty acids from glycerol.
    • A. 

      True

    • B. 

      False

  • 41. 
    Products that are mixtures of ingredients and are generally not recognizable as their original plant or animal source are considered to be …
    • A. 

      Formulated foods

    • B. 

      Emulsified foods

    • C. 

      Sterilized foods

    • D. 

      Organic foods

  • 42. 
    The most common preservatives used in formulated foods are salt and sugar. 
    • A. 

      True

    • B. 

      False

  • 43. 
    Which of the following choices creates a false statement?  Curing meat products with salt, sugar and nitrite is a process intended to alter or improve product ....
    • A. 

      Safety by inhibiting Clostridium botulinum

    • B. 

      Flavor

    • C. 

      Color

    • D. 

      Shelf life by chemical preservation

    • E. 

      Stuffing into casings

  • 44. 
    The blending of “green curd” with ripened cheese and emulsifier salts then cooking, cooling and packaging describes the making of pasteurized process cheese products.  The process cheese product with the highest moisture content is 
    • A. 

      Cottage cheese

    • B. 

      Pasteurized process cheese

    • C. 

      Pasteurized process cheese food

    • D. 

      Pasteurized process cheese spread

    • E. 

      Cheddar cheese

  • 45. 
    The addition of hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily is...  
    • A. 

      Hydrogenation

    • B. 

      Interesterification

    • C. 

      Oxidation

    • D. 

      Impossible

    • E. 

      Hydrolysis

  • 46. 
    Modified atmosphere packaging of cantaloupes always requires the addition of Listeria monocytogenes to convert glucose into lactic acid and lower pH below 4.6.
    • A. 

      True

    • B. 

      False

  • 47. 
    A significant toughening of meat that occurs if the muscles are frozen before rigor mortis occurs is called …
    • A. 

      Cold shortening

    • B. 

      Dark, firm, dry meat

    • C. 

      Thaw rigor

    • D. 

      Postmortem aging

  • 48. 
    Which of the following is least likely to be considered as an example of chilled food?  
    • A. 

      Cut fruit

    • B. 

      Fluid milk and soy alternatives

    • C. 

      Fresh meat, poultry and seafood

    • D. 

      Margarine and similar spreads

    • E. 

      Whole cantaloupes

  • 49. 
    Hot entrées are not sterile and microbial growth may occur when food is left out for an extended time.
    • A. 

      True

    • B. 

      False

  • 50. 
    Radiation can be applied at high doses to sterilize a product or may be used at low doses to be the equivalent of …
    • A. 

      Freezing

    • B. 

      Cooking

    • C. 

      Extraction

    • D. 

      Pasteurization

    • E. 

      Canning