FOS 3042 Final Exam Practice Questions and Answers

FOS 3042 Final Exam Practice Questions and Answers Air drying is a method used to - ANSWER-dehydrate foods What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration? - ANSWER-case hardening Which of the following is a factor associated with the drying rate of food? - ANSWER-air velocity Which of the following is TRUE regarding drying curves? - ANSWER-bound water is harder to remove compared to free water Which of the following is considered a quality downgrade in raw poultry? - ANSWER-broken bones When eggs undergo candling - ANSWER-the egg is passed by a light source to check the position of the yolk and size of aircells Egg substitutes most often - ANSWER-remove the fat from the yolk In poultry, dark meat contains - ANSWER-more fat compared to white meat Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat? - ANSWER-All of the above The more marbling in red meat is equivalent to - ANSWER-increased tenderness of the cut The cooking of red meat before rigor mortis sets in results in - ANSWER-extra tender meat Muscle composition of red meat contains - ANSWER-all essential amino acids Copyright © KAYLIN 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH NOVEMBER, 2024 Copyright ©Stuvia International BV Page 2/15 Hexadecanoic fatty acid is also known as - ANSWER-palmitic acid Cod liver oil comes from what animal? - ANSWER-a fish Which of the following lipids comes from a plant source? - ANSWER-palm & palm kernel oil Which of the following is associated with the palatability of ice cream? - ANSWER-fat content Homogenization is an example of - ANSWER-Size reduction Moving food through pipes is an example of - ANSWER-Fluid flow Which preservation method allows the safe transportation of milk in a lunchbox at room temperature? - ANSWER-UHT Pasteurization In thermal processing, it is a good practice to have an Fvalue of - ANSWER-3.0 or above Which of the following is desirable in frozen foods? - ANSWER-fast freezing During what decade was cold preservation commercialized in the United States? - ANSWER-1920's Among the ones listed below, which type of freezer provide the fastest heat transfer? - ANSWER- Plate freezer What is the name of the method used to freeze liquid or semiliquid foods? - ANSWER-scraped surface freezing Which processing method is classified as an additive according to the Food Additives Amendment? - ANSWER-Irradiation Copyright © KAYLIN 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH NOVEMBER, 2024 Copyright ©Stuvia International BV Page 3/15 What is the compliance date for the new Nutrition Facts Label which became effective in July 2016? - ANSWER-July 2018 Which is not a U.S. food law? - ANSWER-Agricultural Labeling Act What kind of a claim is "Helps support your immune system"? - ANSWER-Structure/Function Claim Which of the following is not one of the 9 certified colors approved for food use? - ANSWER-colorant derived from beets Which of the following is not required to be on the new Nutrition Facts Label? - ANSWER-Vitamin C What is the name of a claim made on the label of a food, that characterizes the relationship of any substance to a disease or healthrelated condition? - ANSWER-Health Claim Regulations written by FDA are published in _____________, under Title ______. - ANSWER-Code of Federal Regulations, 21 By definition, the ripe ovary and surrounding seeds is considered a - ANSWER-fruit The Nutrition Labeling and Education Act - ANSWER-made nutritional labeling mandatory How many calories or kcals does a gram of protein have? - ANSWER-4 What is the most common acid added to food? - ANSWER-citric acid Which fatty acid is also called 18:2? - ANSWER-linoleic acid Which of the following are ways consumers judge food qu