Food Science

34 Questions

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Food Science Quizzes & Trivia

Questions and Answers
  • 1. 
    The fermentation process of producing black tea is an example of
    • A. 

      Enzymatic Fermentation

    • B. 

      Microbial Fermentation

    • C. 

      Both of above

  • 2. 
    Who was the first zymologist and defined fermentations as "respiration without air"?
    • A. 

      Louis Pasteur

    • B. 

      Elie Metchinkoff

    • C. 

      Anthony Hopkins

    • D. 

      Emil Hansen

  • 3. 
    Which food is produced WITHOUT a lactic acid fermentation step
    • A. 

      Cheese

    • B. 

      Sausage

    • C. 

      Sauerkraut

    • D. 

      Kimchi

    • E. 

      Vinegar

  • 4. 
    Who studied the association between yougurt and longevity?
    • A. 

      Louis Pasteur

    • B. 

      Emil Hansen

    • C. 

      Elie Metchnikoff

    • D. 

      Upton Sinclair

  • 5. 
    A beer produced with a "top fermenting yeast" is called an Ale
    • A. 

      True

    • B. 

      False

  • 6. 
    When wine turns into vinegar, this is
    • A. 

      A Lactic acid fermentation

    • B. 

      An Alcoholic fermentation

    • C. 

      A Hydrolysis

    • D. 

      A Maillard reaction

    • E. 

      An Acetic acid fermentation

  • 7. 
    Which of the following is the smallest in size?
    • A. 

      Human hair

    • B. 

      Yeast

    • C. 

      Bacteria

    • D. 

      Virus

  • 8. 
    This quote, "All substances are poisonus; there is none that is not a poison.  The right dose differentiates a poison from a remedy" is attributed to:
    • A. 

      Hippocrates

    • B. 

      Celsius

    • C. 

      Parcelsus

    • D. 

      Emil Mrak

  • 9. 
    Probiotics are foods for prebiotic bacteria
    • A. 

      True

    • B. 

      False

  • 10. 
    Which of the following is false in regards to Salmonellosis?
    • A. 

      Infective dose of 1-10 cells

    • B. 

      It is an intoxication

    • C. 

      Causes gastroenteritis

    • D. 

      Can be passed to others by the fecal to oral route

  • 11. 
    Less that one pound (453 grams) of Clostridium botulinum toxin could theoretically kill everyone on earth
    • A. 

      True

    • B. 

      False

  • 12. 
    Which bacteria can best survive and multiply in refrigerated foods
    • A. 

      Listeria monocytogenes

    • B. 

      E. coli

    • C. 

      Salmonella

    • D. 

      Campylobacter

  • 13. 
    Everyon is equally susceptible to the most severe effects of Listeriosis
    • A. 

      True

    • B. 

      False

  • 14. 
    Fugu (puffer fish) can contain
    • A. 

      Mycotoxins

    • B. 

      Neurotoxin

    • C. 

      Tetrodotoxin

    • D. 

      Endotoxin

    • E. 

      Neurotoxin and Tetrodotoxin

  • 15. 
    The defendants in the Salem Witch Trials reportedly suffered from the symptoms of
    • A. 

      24 hour flu

    • B. 

      Ergot poisoning

    • C. 

      Mushroom poisoning

    • D. 

      Seafood poisoning

  • 16. 
    The lower the LD50, more potent the toxin
    • A. 

      True

    • B. 

      False

  • 17. 
    Which of the following is a spore forming anaerobic bateria
    • A. 

      Clostridium botulinum

    • B. 

      Salmonella

    • C. 

      E coli

    • D. 

      Yeast

  • 18. 
    Which one of the following is the oldest food processing method?
    • A. 

      Aseptic Processing

    • B. 

      Pulsed light

    • C. 

      Canning

    • D. 

      Ionizing radiation

    • E. 

      Ohmic processing

  • 19. 
    Who was the "father of canning"?
    • A. 

      Nicholas Francis Appert

    • B. 

      Peter Durand

    • C. 

      Napoleon Bonaparte

    • D. 

      Ruben Rausing

    • E. 

      Gail Borden

  • 20. 
    Who is considered the founder of the modern frozen food industry?
    • A. 

      Nicholas Francis Appert

    • B. 

      Peter Durand

    • C. 

      The Jolly Green Giant

    • D. 

      Clarence Birdseye

    • E. 

      Ruben Rausing

  • 21. 
    High intensity pulsed white light processing of foods has been
    • A. 

      Researched by UCD scientists

    • B. 

      Effective in eliminating surface microbes

    • C. 

      Effective in eliminating E coli in hamburger

    • D. 

      UCD students and microbes

  • 22. 
    In order to destroy Clostridium botulinum spores, canned low acid food must be heated to an internal temperature of
    • A. 

      100 degrees F

    • B. 

      160 degrees F

    • C. 

      250 degrees F

  • 23. 
    Ohmic processing is a spiritual method for food processing and was developed by a Zen Buddhist
    • A. 

      True

    • B. 

      False

  • 24. 
    There have been NO food products in the market which are produced with high pressure processing
    • A. 

      True

    • B. 

      False

  • 25. 
    Which of the following is TRUE about aseptic packaging
    • A. 

      The food and packaging are sterilized separately

    • B. 

      It was invented by Clarence Birdseye

    • C. 

      More heat is required than in canning

    • D. 

      It requires irradiation to kill pathogens

  • 26. 
    Which of the following is TRUE about High Pressure processing of foods
    • A. 

      It is a low cost process

    • B. 

      It kills microorganisms by interrupting their cellular function

    • C. 

      It was invented by Ruben Rausing

    • D. 

      All are true

  • 27. 
    The Falvr Savr tomato was genetically modified
    • A. 

      True

    • B. 

      False

  • 28. 
    Milk from cows, who were given rBST, can be labeled as "organic"
    • A. 

      True

    • B. 

      False

  • 29. 
    Compared to normal rice, golden rice provides more
    • A. 

      Beta carotene

    • B. 

      Protein

    • C. 

      Calcium

    • D. 

      Iron

  • 30. 
    The pure food and drug act of 1906 had all of the following provisions EXCEPT
    • A. 

      Required the weight or volume of the food to be shown on the label

    • B. 

      Prohibited the sale of filthy or decomposed food

    • C. 

      Outlawed the addition of ingredients that would pose a health hazard

  • 31. 
    The usa food act passed in 1938 that established standards of identity, quality, and regulating the fill-of-container
    • A. 

      The federal food, drug, and cosmetic act

    • B. 

      The pure food and drug act

    • C. 

      The morrill act

  • 32. 
    Today, the principle economic benefit to the agricultural industry from using GM crops is related to improvement of plant agronomic characteristics
    • A. 

      True

    • B. 

      False

  • 33. 
    Genetically modified foods are banned in Europe
    • A. 

      True

    • B. 

      False

  • 34. 
    The Delaney Provisio prohibited food or color additives known to
    • A. 

      Cause hallucinations in humans and animals

    • B. 

      Be genetically modified

    • C. 

      Induce cancer in humans or animals

    • D. 

      Cause foodborne illness