FDSC 201 FINAL EXAM QUESTIONS
AND ANSWERS
The initialization cGMP stands for... - Correct Answers -current Good Manufacturing
Practice
According to the Code of Federal Regulations (CFR), to adequately treat food-contact
surfaces by a process that is effective in destroying vegetative cells of microorganisms
of public health significance, and in substantially reducing numbers of other undesirable
microorganisms, but without adversely affecting the product or its safety for the
consumer is to - Correct Answers -Sanitize
CODEX ALIMENTARIUS contributes to the safety, quality and fairness of international
food trade by writing - Correct Answers -Standards, codes of practice, guidelines.
What three components must you consider when setting up a mass balance for frying
potato chips in oil? - Correct Answers -Potatoes, Water, Oil (solids, moisture)
Which of the following are carbohydrate hydrocolloids? - Correct Answers -pectin,
starch, agar-agar
Hydrocolloids have a larger effect on water activity than simple sugars - Correct
Answers -False
The majority of cocoa "beans" comes from? - Correct Answers -West Africa
What keys must you hit to complete matrix calculations in Excel? - Correct Answers -
Ctrl, Shift, Enter
What equation defines the relationship between the rate of a reaction and the
temperature? - Correct Answers -Arrhenius
What product is Hanover Foods famous for? - Correct Answers -Green Beans
What properties of foods can optical sorters recognize? - Correct Answers -size,
chemical composition, shape, color
The goal of blanching green beans prior to freezing is too.... - Correct Answers -
Denature enzymes, brighten color, reduce microbial load
, Freezing effectively kills pathogens. - Correct Answers -False
What advantages does mechanical freezing have over cryogenic freezing? - Correct
Answers -lower variable costs
Which of the following gases are used as cryogens for freezing food? - Correct Answers
-Carbon dioxide, nitrogen
Canned tomatoes and ketchup are cooked in their retail containers. - Correct Answers -
False
Which of the processes are employed when processing canola but not for olive oil? -
Correct Answers -Refining & solvent extraction
which physical or chemical attributes of their products are measured routinely in
Delgrosso's quality control lab? - Correct Answers -Color, viscosity, texture, pH,
Brix/solids
What is the maximum amount of cooked meat allowed in "meat-flavored spaghetti
sauce" under FDA jurisdiction? - Correct Answers -2%
To be considered an acid/acidified food FDA requires the pH to be? - Correct Answers -
<=4.6
Pectin is a structural heteropolysaccharide with the backbone chain composed of? -
Correct Answers -D-galacturonic acid
Which of the following come from seaweed? - Correct Answers -carrageenan, agar-
agar, alginate
The goal of tempering chocolate is too? - Correct Answers -promote stable fat crystals
What viscosity and yield value would be best for; 3d printing chocolate, molding the
eggs, spraying (airbrushing) chocolate? - Correct Answers -3d printing: high
molding eggs: medium
spraying (airbrush) chocolate: low
What is the minimum percentage by weight of a dry milk powder containing 26% by
weight of milkfat and 2% moisture that would need to be included in the formula to
produce milk chocolate as legally defined by the Standard of Identity?
Will this also meet the 12% minimum for total milk solids? - Correct Answers -13%
AND ANSWERS
The initialization cGMP stands for... - Correct Answers -current Good Manufacturing
Practice
According to the Code of Federal Regulations (CFR), to adequately treat food-contact
surfaces by a process that is effective in destroying vegetative cells of microorganisms
of public health significance, and in substantially reducing numbers of other undesirable
microorganisms, but without adversely affecting the product or its safety for the
consumer is to - Correct Answers -Sanitize
CODEX ALIMENTARIUS contributes to the safety, quality and fairness of international
food trade by writing - Correct Answers -Standards, codes of practice, guidelines.
What three components must you consider when setting up a mass balance for frying
potato chips in oil? - Correct Answers -Potatoes, Water, Oil (solids, moisture)
Which of the following are carbohydrate hydrocolloids? - Correct Answers -pectin,
starch, agar-agar
Hydrocolloids have a larger effect on water activity than simple sugars - Correct
Answers -False
The majority of cocoa "beans" comes from? - Correct Answers -West Africa
What keys must you hit to complete matrix calculations in Excel? - Correct Answers -
Ctrl, Shift, Enter
What equation defines the relationship between the rate of a reaction and the
temperature? - Correct Answers -Arrhenius
What product is Hanover Foods famous for? - Correct Answers -Green Beans
What properties of foods can optical sorters recognize? - Correct Answers -size,
chemical composition, shape, color
The goal of blanching green beans prior to freezing is too.... - Correct Answers -
Denature enzymes, brighten color, reduce microbial load
, Freezing effectively kills pathogens. - Correct Answers -False
What advantages does mechanical freezing have over cryogenic freezing? - Correct
Answers -lower variable costs
Which of the following gases are used as cryogens for freezing food? - Correct Answers
-Carbon dioxide, nitrogen
Canned tomatoes and ketchup are cooked in their retail containers. - Correct Answers -
False
Which of the processes are employed when processing canola but not for olive oil? -
Correct Answers -Refining & solvent extraction
which physical or chemical attributes of their products are measured routinely in
Delgrosso's quality control lab? - Correct Answers -Color, viscosity, texture, pH,
Brix/solids
What is the maximum amount of cooked meat allowed in "meat-flavored spaghetti
sauce" under FDA jurisdiction? - Correct Answers -2%
To be considered an acid/acidified food FDA requires the pH to be? - Correct Answers -
<=4.6
Pectin is a structural heteropolysaccharide with the backbone chain composed of? -
Correct Answers -D-galacturonic acid
Which of the following come from seaweed? - Correct Answers -carrageenan, agar-
agar, alginate
The goal of tempering chocolate is too? - Correct Answers -promote stable fat crystals
What viscosity and yield value would be best for; 3d printing chocolate, molding the
eggs, spraying (airbrushing) chocolate? - Correct Answers -3d printing: high
molding eggs: medium
spraying (airbrush) chocolate: low
What is the minimum percentage by weight of a dry milk powder containing 26% by
weight of milkfat and 2% moisture that would need to be included in the formula to
produce milk chocolate as legally defined by the Standard of Identity?
Will this also meet the 12% minimum for total milk solids? - Correct Answers -13%
