Food Science Final Study Guide
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For FDSC 1103
- 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
- 26.28. Which of the following factors would promote Maillard browning in fried foods?
- A.
A. Reduced level of reducing sugars
- B.
B. Increased level of amino acids
- C.
C. Reduced frying temperature
- 27.29. Shelf stable dairy creamers and milk receive which type of thermal process?
- A.
A. UHT
- B.
B. HTST
- C.
C. Batch
- 28.30. Which of the following factors does not slow down the respiration rate of apples?
- A.
A. Reduced oxygen
- B.
B. Elevated carbon dioxide
- C.
C. Reduced temperature
- D.
D. Reduced carbon dioxide
- 29.31. Oranges for juice processing are graded according to their:
- A.
A. Vitamin C content
- B.
B. Brix:acid ratio
- C.
C. Aroma
- 30.32. Milk is homogenized to prevent:
- A.
A. Growth of microorganisms
- B.
B. Degradation of vitamins
- C.
C. Creaming and separation of fat and liquid fractions
- 31.33. Which of the following changes occur in oils during frying?
- A.
A. Polymerization
- B.
B. Free fatty acid formation
- C.
C. Oxidation
- D.
D. All of the above
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