Food Science Final Study Guide

31 Questions | By Catherinehalcomb | Last updated: Mar 20, 2022 | Total Attempts: 85

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1.

1. Which of the following factors does not affect heat and mass transfer during drying?
- A.
  
  A. Temperature
- B.
  
  B. Vitamin content of the food
- C.
  
  C. Humidity
- D.
  
  D. Atmospheric pressure and vacuum
2.

2. Mashed potatoes are typically dried using a?
- A.
  
  A. Drum drier
- B.
  
  B. Solar drier
- C.
  
  C. Tunnel drier
- D.
  
  D. Spray drier
3.

3. No pathogenic microorganisms will grow in a food with activity less than?
4.

4. Which of the following drying techniques results in the best quality retention (color, flavor, texture, nutrients)?
5.

5. Heat sensitive powders are typically dried using a?
6.

6. Which of the following foods would have to be pressure sterilized?
- A.
  
  A. Orange juice (pH = 3.0)
- B.
  
  B. Apples (pH = 3.4)
- C.
  
  C. Tomatoes (pH = 4.2)
- D.
  
  D. None of the above
7.

7. Which of the following foods is aseptically processed?
- A.
  
  A. Chunky soup
- B.
  
  B. Cream style corn
- C.
  
  C. Milk
- D.
  
  D. Canned beans
8.

8. Which of the following is not a benefit of blanching?
- A.
  
  A. Sets natural color
- B.
  
  B. Reduces enzyme activity
- C.
  
  C. Drives off respiratory gases
- D.
  
  D. Improves nutritional value
9.

9. Which of the following organisms is the target organism for canning?
- A.
  
  A. Salmonella typhimurium
- B.
  
  B. Staphylococcus aureus
- C.
  
  C. Listeria monocytogenes
- D.
  
  D. None of the above
10.

10. Which of the following canned foods would heat the fastest?
- A.
  
  A. Cream style corn
- B.
  
  B. Chili
- C.
  
  C. Spam
- D.
  
  D. Peas in brine
11.

11. If the D-value for a food is 5 min and it is held for 15 min at the proper temperature, how many microbes would be left if you started with 20,000?
- A.
  
  A. 2
- B.
  
  B. 20
- C.
  
  C. 200
- D.
  
  D. 2000
12.

12. Canned spam would heat primarily by?
- A.
  
  A. Conduction
- B.
  
  B. Convection
- C.
  
  C. Absorption
- D.
  
  D. Resistance
13.

13. Packages used in aseptic processing are sterilized with?
- A.
  
  A. Hydrogen peroxide
- B.
  
  B. Chlorine
- C.
  
  C. Quaternary ammonium
14.

14. Small ice crystals formed in foods during direct freezing are the result of?
- A.
  
  A. Fast freezing rate
- B.
  
  B. Large water molecules
- C.
  
  C. Slow freezing rate
15.

15. If the D-value for a microbe is 5 min and the D-value for vitamin C destruction is 15 min, what can you say about the heat resistance of vitamin C?
- A.
  
  A. It is less resistant than the microbe
- B.
  
  B. It is more resistant than the microbe
- C.
  
  C. It is the same as the microbe
16.

16. Which of the following freezing techniques is used to make “Dippin Dots” ice cream?
- A.
  
  A. Blast freezer
- B.
  
  B. Scraped-surface freezer
- C.
  
  C. Plate freezer
- D.
  
  D. Direct contact freezer (liquid nitrogen)
17.

17. Which of the following factors would help eliminate freezer burn?
- A.
  
  A. Vacuum packaging
- B.
  
  B. Use of a sealed package with a low water vapor transmission rate
- C.
  
  C. Constant temperature during frozen storage
- D.
  
  D. All of the above
18.

18. What is the optimum temperature for frying foods?
- A.
  
  A. 320-375oF
- B.
  
  B. 200-260oF
- C.
  
  C. 270-320oF
19.

19. Which of the following potato slices would absorb the least amount of oil during frying?
- A.
  
  A. One with 50% starch
- B.
  
  B. One with 60% starch
- C.
  
  C. One with 20% starch
- D.
  
  D. One with 65% starch
20.

20. Oil used for frying ideally should be replenished (called turnover) every?
- A.
  
  A. 10 hours
- B.
  
  B. 15 hours
- C.
  
  C. 18 hours
21.

21. Which of the following foods is not typically freeze dried?
- A.
  
  A. Mushrooms
- B.
  
  B. Berries
- C.
  
  C. Mashed potatoes
22.

22. Which packaging material is added to a laminated package to serve as a moisture and oxygen barrier?
- A.
  
  A. Paper
- B.
  
  B. Polyethylene
- C.
  
  C. Polystyrene
- D.
  
  D. Aluminum
23.

23. The cover hook of a can double seam is formed from the?
- A.
  
  A. Can flange
- B.
  
  B. End curl
- C.
  
  C. Sealing compound
24.

24. Which mineral is added to glass bottles to produce a blue color?
- A.
  
  A. Selenium
- B.
  
  B. Iron oxides
- C.
  
  C. Cobalt
25.

25. Which of the following does not occur during freezing and frozen storage of foods?
- A.
  
  A. All of the free water freezes
- B.
  
  B. Solutes are concentrated into a gel state
- C.
  
  C. All of the solutes freeze