food science exam 6

250 terms by miken52

Create a new folder

Advertisement Upgrade to remove ads

true

Nutrition is by far the most universally important reason that all people use for choosing the foods they eat and has a major role in every decision consumers make when it is mealtime, Is this true of false?

health

The fundamental function for foods is to provide energy and nutrients for maintaining good ______.

proper cross-contamination

Methods to limit microbes in food are promoted by the Fight BAC program and include all of the following except :

Organic

A method of food production that aims to decrease the use of fossil fuels and synthetic chemicals is called ________.

true

Spoiled foods are not always unsafe and unspoiled foods are not always safe. is this true or false?

kcal/g

The energy value obtained from fats is _______.

Campylobacter jejuni

This microorganism is a major cause of diarrhea in the world, is generally associated with poultry products, is easily controlled by cooking, and only about 20% of cases become life-threatening. what is it ________.

over cooking

what is not a frequent factor in food poisoning?

micronutrients

The nutrients that are needed in lesser amounts and include vitamins and minerals are ________.

flour

what is expected to have the lowest water content?

true

Food borne infections require the consumption of viable microbes that grow and produce symptoms typical for an infectious disease. this this true or false?

Inspect every meat carcass

what is not a responsibility of the FDA?

all of the above

A current issue in food science is ______

all of the above

Which of the following may influence food choices that are made by consumers?

potable water

Unsafe foods that make individuals sick may be due to any of the following except ______?

true

A reasonable source of educational material to help consumers design a healthy diet is called MyPyramid and it's available to the public on-line at http://www.mypyramid.gov/. is this true or false?

5,000

According to statistics from the Centers for Disease Control & Prevention, the number of deaths in the U.S. attributed to food poisoning is approximately ....

calories

Good nutrition involves getting proper nutrients without consuming too many _______

Listeria monocytogenes

This pathogen causes flu-like symptoms, miscarriages, and postnatal sepsis. It is associated with many foods and is surprisingly cold-tolerant. It presents problems for manufacturers of ready-to-eat foods because it grows in refrigerators and only requires a small infectious dose. this pathogen is known as _______

true

Food poisoning is caused by consuming expired foods and the last meal consumed is usual vector whenever epidemiologists inspect the restaurant. true or false?

Salmonella

This pathogen originates from the intestinal population in animals and poultry and is a major cause of foodborne infection in the US. It is often passed via the "fecal-oral" route and undercooking of foods. It does not produce spores but is the reason for the largest recall of eggs in the U.S. this pathogen is known as ______

nutritional content

_________ is not considered a sensory property of food

avoiding exercise

what is not a way to achieve weight loss?

Environmental Protection Agency (EPA)

The agency responsible for inspecting every animal carcass for wholesomeness is _________

3,500

Approximately how many calories correspond to a pound of body weight?

false

A recommended diet for average people contains 50% of calories from carbohydrates, 10% of calories from lipids, 20% of calories from protein, and 20% of calories from fiber. true or false?

meat science

Dr. Clarke's primary emphasis and research background is in _______

hydrazine

Edible mushrooms are known to contain a trace amount of this natural toxin. its known as ________

false

Nutrition is the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products. true or false?

40-140 F

The temperature range known as the "Danger Zone" is where pathogenic bacteria are likely to grow at a high rate. The Danger Zone corresponds to which temperature range?

preservatives

Food ingredients that slow spoilage and prevent food-borne illnesses are ______

false

Food safety is effectively controlled by the government through mandatory product recalls and confidence that consumers are the most skilled food handlers with no possible means to contaminate foods. true or false?

ketosis

A potential problem associated with low carbohydrate and high protein diets that results from low blood glucose and may result in brain damage is _________.

pricing

Safety and nutritive value of food is a function of all the following except _______

anemia

what is not considered an example of a deficiency disease?

list of ingredients

Features on the Nutrition Fact label include all of the following except _______

fast-food restaurants

First-adopters are likely to have their food choices influenced greatly by _______

true

Economic, personal, and political considerations may affect food choices made by consumers. true or false?

trichinella

what parasites is obtained by consuming under-cooked meats from garbage-eating animals like bears?

orthorexia nervosa

An obsession with healthful eating leading to the elimination of "bad" foods and limiting the choices for "good" foods is ________

adding jalapenos and antacids

Foods are kept hot (and safe) at fast-food restaurants by using all of the following techniques except

religious

Compliance with Kosher laws or Halal laws is representative of which category of food choice influence?

slow foods

The emphasis on quality with the experience covering all stages from shopping, preparing and enjoying the food is part of the movement towards ________

green tea extract

what is an example of a nutraceutical?

astronomy

Areas in food science may include all of the following except what?

Clostridium botulinum

This organism causes a potentially lethal intoxication with central nervous system effects, requires an anaerobic environment for toxin production, produces spores, and the toxin is one of the most deadly proteins known

Pediococcus cerevisiae

Microbes associated with food disease and death will include all of the following except:

sulfites

Allergens of major concern include all of the following except ________

false

Staphylococcus aureus causes an intoxication known as "food-handlers" disease because it is associated with the skin and nose of people who prepare foods without proper hand washing. The toxin produced by this organism is very heat-stable. true or false?

Replacing fats in food has no effect on taste or texture of food.

With regards to reducing fat intake as a way to reduce calories, which of the following statements is false?

1. Scientists have developed some fake fats.
2. Selecting lower fat versions of some foods is possible.
3. Eliminating fats from the diet is unhealthy.
4. Replacing fats in food has no effect on taste or texture of food. X
5. Substituting carbs or protein for fat may work to reduce calories.

whey

The major protein of milk that is colloidal and kept apart by negative charges on surfaces is ______

Acidification

Eggs may be used in food preparation for all of the following except _______

pasteurization

Radiation can be applied at high doses to sterilize a product or may be used at low doses to be the equivalent of _________

water activity

Removing moisture from foods reduces the ability of microbes to grow. A consequence of drying is a reduction in ______

aseptic processing

A processing method that sterilizes product prior to packaging is ________

extrusion

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 ______

false

Packaging often functions to keep water, odors and gases in the product while excluding water, oxygen, odors and light. true or false?

Store eggs away from foods like onions and cabbage

Which of the following is false
1. Eggs add flavor and enhance other flavors in foods
2. Store eggs away from foods like onions and cabbage
3. Egg whites may substitute for whole eggs in most egg dishes
4. Clean, unbroken eggs should be selected for purchase
5. Keep eggs at room temperature for freshness

alse?

Cage-free alternatives

Hens raised outdoors produce eggs labeled as _______

carbonation

Which of the following is not a water treatment step in the production of soft drinks?

true

Processed foods are products such as canned peas, corn oil, or orange juice that have been preserved so they will not spoil as quickly as fresh, whole foods. true or false?

eggs

Modified starches used in making products such as instant pudding (dessert) are derived from______

high pressure treatment

Which of the following is not considered a major type of food processing?

true

Convection involves heat transfer through a material due to molecular movement. true or false?

reduce or eliminate harmful microbes

The primary reason foods are processed is to _____

interesterification

The rearrangement of fatty acids on an oil (or triglyceride) to affect its melting temperature is ________

acidified foods

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 ________

bleaching

The removal of colored substances from vegetable oil using diatomaceous earth clays at 194°F is ________

false

Fats are usually liquid at room temperature. true or false?

steeping

what is not a step in the process of wet milling for production of corn starch?

false

Shelf life, packaging, and cost are always the most important considerations in the design of a food process. true or false?

Pasteurized process cheese

The blending of "green curd" with ripened cheese and emulsifier salts then cooking, cooling and packaging describes the making of _____

hydrogenation

The addition of hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily is _________

hydrogenation

Operations that provide prepared foods for consumption off-site or in-house are ________

nutritional consequences

The benefits of formulated foods include all of the following except ______

pectin

what ingredient is used for some formulated foods to form dispersions, sols and gels which stiffen the texture of pies, fillings, jams and jellies.

true

The breed of hen determines the color of the egg shell. true or false?

starter cultures of Pseudomonas and Propionibacteria organisms

Which of the following choices creates a false statement?
Ice cream is frozen foam containing _______

Prepared foods

Foods that are ready to eat or ready to heat and then eat are classified as ______

true

The science of biological changes applied to fruits and vegetables from harvest to consumption is postharvest physiology. true or false?

shelf life

The length of time that a food product may be kept before it should be discarded is called ________

Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.

Which of the following is false?

1. Sugars are a major source of calories in formulated foods.
2. Sugars provide bulk, structure and flavor in formulated foods.
3. Artificial sweeteners have and intense flavor so a small portion can sweeten large batches.
4. Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
5. Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.

Modified atmosphere packaging

The use of low oxygen atmosphere along with elevated nitrogen or carbon dioxide to package meats is ______

conching

A unit operation that is not utilized in the manufacture of hot dogs is ________

Lactococci and Lactobacilli

The major cultures used in cheese-making include ________

Phospholipid content

The major cultures used in cheese-making include _______

false

Fats and oils are highly soluble in water and not soluble in organic solvents. true or false?

lecithin

what is considered to be a stabilizer?

salt and sugar

The most common preservatives are _______

banana

Which of the following is an example of a climacteric fruit ________

all of the above

Olestra (sucrose ester) is classified as a _______

false

To be labeled "Vanilla Ice Cream", the product may contain over 50% artificial flavoring. true or false?

all of the above

Eggs are used in other products such as _____

Cold shortening

A toughening of meat that occurs if the muscles are frozen before rigor mortis occurs is ________

canned peas

Formulated foods are products that are mixtures of ingredients and are generally not recognizable as their original plant or animal source. Which of the following is not classified as a formulated food?

true

Cooked and dried alimentary paste describes pasta. true or false?

chilled foods

Fresh meat, poultry and seafood are examples of ________

leavening

The production of gases (carbon dioxide) in dough that contribute to the volume achieved during baking is _______

Mozzarella cheese

what popular cheese in America with 45-52% moisture and the curd is given a "pasta filata" treatment that aligns proteins into fibers?

spray drying

A drying method that cannot be applied to solid foods like meat or cheese is _______?

all ingredients in descending order

The list of ingredients on a packaged food item will include ______

false

The Dietary Supplement Health and Education Act (1994) is a major law regulating foods. true or false?

all of the above

Which of the following is true?

1. Line extensions are new flavors or slight modifications that require changes on the label.
2. Line extensions are defined as changes in a product feature.
3. Line extensions are similar to existing products.
4. Line extensions often have a success rate that is greater than novel introductions.
5. All of the above

in decreasing order from most to least

The product ingredients contained on general product labeling are listed _______

false

The Federal Meat Inspection Act (1906) established "zero-cancer-risk" for food additives. true or false

pilot plants

Miniaturized equipment to mimic operations in a manufacturing plant are contained in ______

USDA

GAP and GHP are part of the on farm regulation of fresh fruit and vegetables by _______

menthol

what does not contribute a sensation of "heat" in foods?

true

Safety and nutritional content of foods are examples of hidden characteristics because they are important to consumers but are not readily detected. true or false?

developing nanobased sensors or tracers

Bioterrorists may be foiled in any attempts to contaminate foods in the future by _______

Plastics

Examples of chemical hazards associated with food-borne illness include all of the following except _____

all of the above

New products developed by food scientists may be found at _____

Class III

The category of recall that involves a violation of agency rules but does not involve a danger to the public is ______

Relevance

Factors that affect reliability of instruments used for measurement of food characteristics include all of the following except _______

all of the above

Depending on the recommendation of packaging engineers, which of the following is a good material for packaging foods ______

1%

The approximate percentage of products that survive to be a commercial success is ________

Food Drug and Cosmetic Act 1938

what food law protects the safety and quality of foods by prohibiting adulteration and misbranding.

reduce the need for proteomics

Genetically modified organisms are produced to improve food in several ways which include all of the following except _______

add 1 cup of modified corn starch

To make thin cookies, one should follow all of the following suggestions except _____

true

Quality control (QC) involves testing products to make sure that they meet standards and comply with regulations. true or false?

physical and chemical properties

The study of microencapsulation as an application in food products would be an example of _______

mother's maiden name

With regards to demographics used to determine market needs for a food product, which of the following is not considered to be important information?

adulteration

The addition of ingredients in an attempt to fool the consumer is ______

hormesis

what is not a topic of interest that would be relevant to microbiology?

accuracy

How close the estimate is to the real value is ______

monitoring

In a HACCP system, actively measuring product temperature during the process of manufacturing a food reflects the establishment of _______

true

To make chewy cookies, one should melt the butter, use bread flour, reduce the egg white and use a high ratio of brown sugar to white sugar. true or false?

reformulation

Low calorie versions of existing products are examples of which type of improvement for a line extension?

USDA

The agency responsible for regulation of all meat products distributed in interstate commerce is ______

umami

Chemical feeling factors include all of the following except ______

net weight

what is not required information on the nutrition facts label?

idea generation

what is not a step in the development of a new product that would involve testing an actual sample?

false

Both FDA and USDA currently have the authority to require a mandatory recall of unsafe food products by the manufacturer. true or false?

all of the above

Which of the following agencies has a role in the regulation of the food industry?

false

Value describes the properties of food that can be measured by food scientists. true or false?

new technology

The use of an extruder for making brand new products is an example of which reason for product development?

Product contamination

A major obstacle to food quality and safety is _______

Quality Assurance

A program that considers the whole process when evaluating quality with emphasis that a consistent process results in a quality product is ______

Intensity

The range of lightness to darkness of color is ______

true

Product development includes everything from the generation of new food product ideas to the product launch into the marketplace. true or false?

price

what is not a change in product feature associated with a line extension?

development stage

A development stage where a bench-top or prototype product is created is called _____

replace heat exchange for processing

Ultrasound is an alternative food processing technique being investigated to _______

scaling up

The transition from pilot plant production to commercial plant production is an example of _____

consumer acceptability

The willingness to buy and eat a product is _______

true

In food science, basic research focuses on general problems while applied research is directed at specific problems. true or false?

mouthfeel

All the sensations in the mouth from the first bite, through chewing, to swallowing is ______

false

Orthonasal refers to the detection of aroma at the back of the mouth. true or false?

HACCP

A science-based approach to prevent the production of unsafe foods is ______

See More

Please allow access to your computer’s microphone to use Voice Recording.

Having trouble? Click here for help.

We can’t access your microphone!

Click the icon above to update your browser permissions above and try again

Example:

Reload the page to try again!

Reload

Press Cmd-0 to reset your zoom

Press Ctrl-0 to reset your zoom

It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.

Please upgrade Flash or install Chrome
to use Voice Recording.

For more help, see our troubleshooting page.

Your microphone is muted

For help fixing this issue, see this FAQ.

Star this term

You can study starred terms together

NEW! Voice Recording

Create Set