FOS 3042 Exam 2 Review, FOS Exam 2
question bank, FOS3042 Exam 2 (Quiz
5-7)
✅✅
Which of the following is not required to be on the new Nutrition Facts Label? -
-Vitamin C
✅✅
Which of the following statements is correct regarding the Food Additives
Amendment? - -Both of the statements above are correct.
✅✅
Under the Food Additives Amendment of 1958, a GRAS substance is not a food
additive. True or False? - -True
✅✅
Regulations written by FDA are published in _____________, under Title ______. -
-Code of Federal Regulations, 21
What is the name of the panel shown on this food label? - ✅✅-Principal Display
Panel
Why do we have food laws?
To ensure food safety
To prevent economic fraud
✅✅
To inform consumers about the nutritional content of foods
All of these - -All of these
✅✅
Which of the following are responsible for evaluating the safety of their products
instead of seeking premarket approval by FDA? - -Food, drug or cosmetic
manufacturer using color additives
Nutritional Labeling and Education Act of 1990
mandated nutritional labeling on most food products regulated by FDA.
regulated the use of terms used to describe nutrient content, terms such as light, fat
free, low fat, reduced fat, etc.
allowed health claims for the first time for a limited number of nutrient or food and
✅✅
disease combinations.
All of these statements are correct. - -All of these statements are correct
, ✅✅
Which of the following unit operations help achieve uniformity in product properties?
- -Mixing
Addition of folic acid to foods is an example of - ✅✅-Nutrient fortification
✅✅
What is the main reason commercial sterility is preferred over sterility in thermal
processing of foods? - -To preserve the nutritional and sensory properties of
the food product
Everything else (the food product, the target microorganism, the medium, etc.) being
✅✅
constant, which temperature will allow the shortest time for microbial destruction? -
-164 degrees C
What is the correct order of heat transfer in sealed cans? - ✅✅
-From the heating
medium to packaging, through packaging, and then from the inner surface to the
cold point
Enzyme activity in foods that undergo freezing conditions - ✅✅-Slows down
✅✅
Ice crystals in food get larger under which of the following conditions? -
-intermittent thawing
✅✅
Which freezing method DOES NOT utilize direct contact between the food product
and the cooling medium? - -Plate
Which of the following is a reason to dehydrate food? - ✅✅-food preservation
Spray drying - ✅✅-atomizes liquids into small solid particles
Air drying is a method used to - ✅✅-dehydrate foods
In poultry, dark meat contains - ✅✅-more fat compared to white meat
✅✅
How do egg whites remain liquid during the pasteurization of liquid egg products? -
-Lower temperatures are employed to prevent the coagulation of albumen
What is best quality grade given to eggs? - ✅✅-Grade AA
What is the difference between brown raisins and golden raisins? - ✅✅-B. How
they are dried
C. Other ingredients added
B and C are correct
question bank, FOS3042 Exam 2 (Quiz
5-7)
✅✅
Which of the following is not required to be on the new Nutrition Facts Label? -
-Vitamin C
✅✅
Which of the following statements is correct regarding the Food Additives
Amendment? - -Both of the statements above are correct.
✅✅
Under the Food Additives Amendment of 1958, a GRAS substance is not a food
additive. True or False? - -True
✅✅
Regulations written by FDA are published in _____________, under Title ______. -
-Code of Federal Regulations, 21
What is the name of the panel shown on this food label? - ✅✅-Principal Display
Panel
Why do we have food laws?
To ensure food safety
To prevent economic fraud
✅✅
To inform consumers about the nutritional content of foods
All of these - -All of these
✅✅
Which of the following are responsible for evaluating the safety of their products
instead of seeking premarket approval by FDA? - -Food, drug or cosmetic
manufacturer using color additives
Nutritional Labeling and Education Act of 1990
mandated nutritional labeling on most food products regulated by FDA.
regulated the use of terms used to describe nutrient content, terms such as light, fat
free, low fat, reduced fat, etc.
allowed health claims for the first time for a limited number of nutrient or food and
✅✅
disease combinations.
All of these statements are correct. - -All of these statements are correct
, ✅✅
Which of the following unit operations help achieve uniformity in product properties?
- -Mixing
Addition of folic acid to foods is an example of - ✅✅-Nutrient fortification
✅✅
What is the main reason commercial sterility is preferred over sterility in thermal
processing of foods? - -To preserve the nutritional and sensory properties of
the food product
Everything else (the food product, the target microorganism, the medium, etc.) being
✅✅
constant, which temperature will allow the shortest time for microbial destruction? -
-164 degrees C
What is the correct order of heat transfer in sealed cans? - ✅✅
-From the heating
medium to packaging, through packaging, and then from the inner surface to the
cold point
Enzyme activity in foods that undergo freezing conditions - ✅✅-Slows down
✅✅
Ice crystals in food get larger under which of the following conditions? -
-intermittent thawing
✅✅
Which freezing method DOES NOT utilize direct contact between the food product
and the cooling medium? - -Plate
Which of the following is a reason to dehydrate food? - ✅✅-food preservation
Spray drying - ✅✅-atomizes liquids into small solid particles
Air drying is a method used to - ✅✅-dehydrate foods
In poultry, dark meat contains - ✅✅-more fat compared to white meat
✅✅
How do egg whites remain liquid during the pasteurization of liquid egg products? -
-Lower temperatures are employed to prevent the coagulation of albumen
What is best quality grade given to eggs? - ✅✅-Grade AA
What is the difference between brown raisins and golden raisins? - ✅✅-B. How
they are dried
C. Other ingredients added
B and C are correct
