Food science Career Development Event
1. C. Join oversight by FDA and USDA FSIS: cell cultured food products derived
from cell lines of livestock and poultry are new technology under development. Who
will provide regulatory oversight for these novel human food products?
A. Only FDA
B. Only USDA FSIS
C. Joint oversight by FDA and USDA FSIS
D. No regulatory oversight has been determind at this time
2. A. becomes sweeter due to an increase in it's sugar content: As a banana
ripens from greens to yellow, it .
A. becomes sweeter due to an increase in it's sugar content
B. dose not changes in bitterness
C. becomes more bitter
D. has no changes in sweetness or sugar content
3. C. canola oil: you have been asked to develop new salad dressing. One of the
specifications is to use an oil with a low saturated fat content. Given the choices
below, which would have lowest saturated fat content?
A. coconut oil
B. Peanut oil
C. Canola oil
D. Olive oil
4. A. Amylases: Aspergillus produces that are used to clarify fruit juices.
A .amylases
B. cellulases
C. sucrases
D. invertases
5. C. Sanitation: is the creation and maintenance of hygienic and healthful
conditions.
A. Cleanilness
B. Sterilization
C. Sanitation
D. Disinfection
6. D. Milk, Eggs, Wheat: A chocolate truffle and mint ice cream sandwich has the fol-
lowing ingredient statement: Chocolate truffle cookies (bittersweet chocolate [cocoa
mass, sugar, cocoa butter, vanilla flavoring], butter [cream, natural flavoring], cane
1/9
, Food science Career Development Event
sugar, eggs, dark chocolate chips [cocoa liquor, sugar, cocoa butter, pure vanilla],
unbleached flour [enriched wheat flour, niacin, reduced iron, thiamine mononitrate,
riboflavin, folic acid], cocoa powder, Madagascar bourbon vanilla extract [water,
alcohol, sugar, vanilla bean extractives], sea salt, baking soda), mint ice cream (milk,
cream, cane sugar, tapioca syrup, mint, peppermint essential oil, tapioca starch).
What allergens must be declared in this product?
A. Chocolate, milk, wheat
B. Wheat tapioca, milk
C. Chocolate, Eggs, Wheat
D. Milk, Eggs, Wheat
7. C.Bitter: Fresh olives picked from tree contain a compound requiring them
to be cured to make them palatable
A. sour
B.sweet
C.bitter
D.salty
8. C.Sterilization: The food industry uses four levels of heat preservation. Which of
the following provides complete destruction of all microorganisms?
A. commercial sterilization
B.Pasteurization
C.Sterilization
D.Blanching
9. B. Colorimeter: The red color of an apple is important for consumer acceptance
of red delicious apples so companies that produces apples use a to measure
redness, blueness, and yellowness of each apple lot.
A. refrectometer
B. colorimeter
C. gas chromatograph
D. torrymeter
10. A. The line-spread test: Is a common method used to test the viscosity of
mixtures such as ketchup.
A. The line-spread test
B. TBARS
C. Spectrophotometry
D. Gel electropjoresis
11. B. Headspace: The space left in container after adding food and sealing the top
is called .
A. voided space
B. headspace
2/9
1. C. Join oversight by FDA and USDA FSIS: cell cultured food products derived
from cell lines of livestock and poultry are new technology under development. Who
will provide regulatory oversight for these novel human food products?
A. Only FDA
B. Only USDA FSIS
C. Joint oversight by FDA and USDA FSIS
D. No regulatory oversight has been determind at this time
2. A. becomes sweeter due to an increase in it's sugar content: As a banana
ripens from greens to yellow, it .
A. becomes sweeter due to an increase in it's sugar content
B. dose not changes in bitterness
C. becomes more bitter
D. has no changes in sweetness or sugar content
3. C. canola oil: you have been asked to develop new salad dressing. One of the
specifications is to use an oil with a low saturated fat content. Given the choices
below, which would have lowest saturated fat content?
A. coconut oil
B. Peanut oil
C. Canola oil
D. Olive oil
4. A. Amylases: Aspergillus produces that are used to clarify fruit juices.
A .amylases
B. cellulases
C. sucrases
D. invertases
5. C. Sanitation: is the creation and maintenance of hygienic and healthful
conditions.
A. Cleanilness
B. Sterilization
C. Sanitation
D. Disinfection
6. D. Milk, Eggs, Wheat: A chocolate truffle and mint ice cream sandwich has the fol-
lowing ingredient statement: Chocolate truffle cookies (bittersweet chocolate [cocoa
mass, sugar, cocoa butter, vanilla flavoring], butter [cream, natural flavoring], cane
1/9
, Food science Career Development Event
sugar, eggs, dark chocolate chips [cocoa liquor, sugar, cocoa butter, pure vanilla],
unbleached flour [enriched wheat flour, niacin, reduced iron, thiamine mononitrate,
riboflavin, folic acid], cocoa powder, Madagascar bourbon vanilla extract [water,
alcohol, sugar, vanilla bean extractives], sea salt, baking soda), mint ice cream (milk,
cream, cane sugar, tapioca syrup, mint, peppermint essential oil, tapioca starch).
What allergens must be declared in this product?
A. Chocolate, milk, wheat
B. Wheat tapioca, milk
C. Chocolate, Eggs, Wheat
D. Milk, Eggs, Wheat
7. C.Bitter: Fresh olives picked from tree contain a compound requiring them
to be cured to make them palatable
A. sour
B.sweet
C.bitter
D.salty
8. C.Sterilization: The food industry uses four levels of heat preservation. Which of
the following provides complete destruction of all microorganisms?
A. commercial sterilization
B.Pasteurization
C.Sterilization
D.Blanching
9. B. Colorimeter: The red color of an apple is important for consumer acceptance
of red delicious apples so companies that produces apples use a to measure
redness, blueness, and yellowness of each apple lot.
A. refrectometer
B. colorimeter
C. gas chromatograph
D. torrymeter
10. A. The line-spread test: Is a common method used to test the viscosity of
mixtures such as ketchup.
A. The line-spread test
B. TBARS
C. Spectrophotometry
D. Gel electropjoresis
11. B. Headspace: The space left in container after adding food and sealing the top
is called .
A. voided space
B. headspace
2/9
