Food Science Final Study Guide

31 Questions | Total Attempts: 54

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Food Science Final Study Guide

For FDSC 1103


Questions and Answers
  • 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