Food Science Exam! Ultimate Trivia Quiz

50 Questions | Total Attempts: 845

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Food Science Exam! Ultimate Trivia Quiz

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

      Staphylococcus aureus

    • B. 

      Listeria monocytogenes

    • C. 

      Lactobacillus delbrueckii spp bulgaricus

    • D. 

      Aspergillus flavis

  • 2. 
    Butylated hydroxytoluene is widely used as an emulsifier in prepared foods.
    • 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 cheese in America that is made from low-fat 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 processing method that sterilizes products 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. 
    Which of the following is false?
    • 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 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 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 the 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 are 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.