FNH 200 FINAL UPDATED ACTUAL QUESTIONS AND
CORRECT ANSWERS
Question:
1. Food science (def)
Answer:
application of principles of science, engineering, and mathematics to study and acquire new knowledge of
physical, chemical, and biochemical properties of food; includes fields of food microbiology, chemistry,
and engineering; also study of sensory properties of food and psychology of food choice
Question:
2. Food technology (def)
Answer:
utilization and application of information gathered from food science to develop appropriate ways to
ensure food quality and safety
Question:
3. Food science vs. food nutrition
Answer:
Nutrition concerns the effects of food in the body (interactions between food + body), while food science
does not
Question:
4. Fermentation of food (biotechnology) has existed since
Answer:
1000s of years ago (e.g., fermented beverages ~5000 BC in Babylon, ~3000 BC in Egypt, ~2000 BC in
pre-Hispanic Mexico)
Question:
5. Canning (what, who, when, why, how)
Answer:
- Food science discovery
- By Nicholas Appert (French confectioner)
- 1795: Appert won 1st prize in competition offered by Napolean
- Needed way of preserving food for soldiers during war
- Placed food in bottles, corking them, heating them in water bath --> longer shelf life
Question:
6. Rapid freezing (what, who, when, why, how)
,Answer:
- Food science discovery
- By Clarence Birdseye
- 1900s (while on expedition in Labrador for US Geographic Service)
- Common freezing methods of the time didn't result in high quality products
- Discovered fish meat exposed to Arctic air still tender/fresh when cooked months later
- Rapid freezing at extremely low T --> preserves quality much better than conventional methods
Question:
7. Basics of Canada's food system: i) meals per day and year ii) ___% household expenditure spent on food
(steadily ____ since the 1960s by ___%) iii) Total annual value of product shipment by Canadian food
manufacturing industry
Answer:
i) 3/day; 1095/year ii) 9.3%; decreasing; 18.7% iii) $86 billion
Question:
8. Levels of the Canadian food system
Answer:
1) Primary agricultural production (Canada or elsewhere)
- farming
- fishing
- imported raw goods
2) "Post-farm gate" (food science applications)
- processing + preparation for market
- waste stream
3) Markets to consumers
- distribution
- farm markets
- retail
- food service
- food preparation
- consumers
- service to consumers
Question:
9. The waste stream is considered a part of the ___ level because __________
,Answer:
2nd; desire to maximize resources leads to food innovation (e.g., whey powders from whey scraps)
Question:
10. Food commodities and primary province(s): i) Animal ii) Dairy milk iii) Cereals, grains iv) Tree fruits,
small fruits; berries v) Vegetables vi) Seafood
Answer:
i) Across Canada ii) Across Canada, On, QC iii) AB, SK, MB iv) BC, ON, NS (+ almost every province)
v) Across Canada vi) Atlantic Canada (NB, NL, NS, PEI), BC
Question:
11. According to Candian average household food expenditure data, what is generally increasing and
decreasing in sales?
Answer:
Decreasing
- red meats
- total vegetables
- non-alcoholic beverages
Increasing
- total food expenditure
- restaurant purchases
Question:
12. ______ (M/F) were shown to purchase more vegetables/fruit in Canada (2001-2014)
Answer:
Females
Question:
13. Most popular fruit in Canada and other contenders
Answer:
- bananas, apples, oranges (50%)
- berries increasing in popularity
- less processed fruit since 2009
Question:
14. Most popular vegetable in Canada and other contenders
Answer:
- potatoes (44%)
- exotic vegetables increasing in popularity
- total kcal consumption decreased
Question:
15. What steps are involved in the processing of apples?
, Answer:
1) Primary production
- apple farms
- harvesting
- grading/packing plant
2) Processing
- low T preservation (CA storage)
- thermal processing
- packaging, fermentation (biotechnology), dehydration, etc.
Question:
16. Controlled atmosphere (CA) storage: i) What is it? ii) Why is it done? iii) Conditions dependent on iv)
Can be stored up to ___ months in CA storage vs. ___ months in air at optimal T and RH v) Storage in
____ gases
Answer:
i) - type of method of storing e.g. fresh produce
- slow down respiration rate + ripening (senescence) ii) - extends storage life (for months) iii) - type of
fruit and variety (e.g., variety of apple) iv) 10 months in CA; 6 months optimal T, RH v) inert
Question:
17. Example of McIntosh apple CA storage conditions
1. Temperature
2. Humidity
3. Atmosphere (up to 1 month; also optimal conditions) i) O2 ii) CO2 iii) N2
4. Atmosphere (after 2 months) i) O2 ii) CO2 iii) N2
Answer:
1. T = 3ºC
2. RH = 87%
3. i) 3% O2 ii) 3% CO2 iii) 94% N2
4. i) 3% O2 ii) 5% CO2 iii) 92% N2
Question:
18. CA gases vs. normal atmospheric gases
Answer:
CA 3% O2 (lower) 3% CO2 (higher) 94% N2 (higher)
Atmospheric 21% O2 (higher)
0.03% CO2 (lower) 78% N2 (lower)
CORRECT ANSWERS
Question:
1. Food science (def)
Answer:
application of principles of science, engineering, and mathematics to study and acquire new knowledge of
physical, chemical, and biochemical properties of food; includes fields of food microbiology, chemistry,
and engineering; also study of sensory properties of food and psychology of food choice
Question:
2. Food technology (def)
Answer:
utilization and application of information gathered from food science to develop appropriate ways to
ensure food quality and safety
Question:
3. Food science vs. food nutrition
Answer:
Nutrition concerns the effects of food in the body (interactions between food + body), while food science
does not
Question:
4. Fermentation of food (biotechnology) has existed since
Answer:
1000s of years ago (e.g., fermented beverages ~5000 BC in Babylon, ~3000 BC in Egypt, ~2000 BC in
pre-Hispanic Mexico)
Question:
5. Canning (what, who, when, why, how)
Answer:
- Food science discovery
- By Nicholas Appert (French confectioner)
- 1795: Appert won 1st prize in competition offered by Napolean
- Needed way of preserving food for soldiers during war
- Placed food in bottles, corking them, heating them in water bath --> longer shelf life
Question:
6. Rapid freezing (what, who, when, why, how)
,Answer:
- Food science discovery
- By Clarence Birdseye
- 1900s (while on expedition in Labrador for US Geographic Service)
- Common freezing methods of the time didn't result in high quality products
- Discovered fish meat exposed to Arctic air still tender/fresh when cooked months later
- Rapid freezing at extremely low T --> preserves quality much better than conventional methods
Question:
7. Basics of Canada's food system: i) meals per day and year ii) ___% household expenditure spent on food
(steadily ____ since the 1960s by ___%) iii) Total annual value of product shipment by Canadian food
manufacturing industry
Answer:
i) 3/day; 1095/year ii) 9.3%; decreasing; 18.7% iii) $86 billion
Question:
8. Levels of the Canadian food system
Answer:
1) Primary agricultural production (Canada or elsewhere)
- farming
- fishing
- imported raw goods
2) "Post-farm gate" (food science applications)
- processing + preparation for market
- waste stream
3) Markets to consumers
- distribution
- farm markets
- retail
- food service
- food preparation
- consumers
- service to consumers
Question:
9. The waste stream is considered a part of the ___ level because __________
,Answer:
2nd; desire to maximize resources leads to food innovation (e.g., whey powders from whey scraps)
Question:
10. Food commodities and primary province(s): i) Animal ii) Dairy milk iii) Cereals, grains iv) Tree fruits,
small fruits; berries v) Vegetables vi) Seafood
Answer:
i) Across Canada ii) Across Canada, On, QC iii) AB, SK, MB iv) BC, ON, NS (+ almost every province)
v) Across Canada vi) Atlantic Canada (NB, NL, NS, PEI), BC
Question:
11. According to Candian average household food expenditure data, what is generally increasing and
decreasing in sales?
Answer:
Decreasing
- red meats
- total vegetables
- non-alcoholic beverages
Increasing
- total food expenditure
- restaurant purchases
Question:
12. ______ (M/F) were shown to purchase more vegetables/fruit in Canada (2001-2014)
Answer:
Females
Question:
13. Most popular fruit in Canada and other contenders
Answer:
- bananas, apples, oranges (50%)
- berries increasing in popularity
- less processed fruit since 2009
Question:
14. Most popular vegetable in Canada and other contenders
Answer:
- potatoes (44%)
- exotic vegetables increasing in popularity
- total kcal consumption decreased
Question:
15. What steps are involved in the processing of apples?
, Answer:
1) Primary production
- apple farms
- harvesting
- grading/packing plant
2) Processing
- low T preservation (CA storage)
- thermal processing
- packaging, fermentation (biotechnology), dehydration, etc.
Question:
16. Controlled atmosphere (CA) storage: i) What is it? ii) Why is it done? iii) Conditions dependent on iv)
Can be stored up to ___ months in CA storage vs. ___ months in air at optimal T and RH v) Storage in
____ gases
Answer:
i) - type of method of storing e.g. fresh produce
- slow down respiration rate + ripening (senescence) ii) - extends storage life (for months) iii) - type of
fruit and variety (e.g., variety of apple) iv) 10 months in CA; 6 months optimal T, RH v) inert
Question:
17. Example of McIntosh apple CA storage conditions
1. Temperature
2. Humidity
3. Atmosphere (up to 1 month; also optimal conditions) i) O2 ii) CO2 iii) N2
4. Atmosphere (after 2 months) i) O2 ii) CO2 iii) N2
Answer:
1. T = 3ºC
2. RH = 87%
3. i) 3% O2 ii) 3% CO2 iii) 94% N2
4. i) 3% O2 ii) 5% CO2 iii) 92% N2
Question:
18. CA gases vs. normal atmospheric gases
Answer:
CA 3% O2 (lower) 3% CO2 (higher) 94% N2 (higher)
Atmospheric 21% O2 (higher)
0.03% CO2 (lower) 78% N2 (lower)
