FOS3042 - Exam 1 Questions With 100% Correct Answers

Beef, pork, and poultry are part of what category in the food manufacturing industry? A. animal food B. other food C. dairy product D. animal slaughtering and processing - D benzyl acetate - primary compound in strawberry flavor Capsaicin - the spicy compound in hot peppers Cellulose is: A. a triglyceride B. an amino acid C. a polysaccharide D. sweet - C color lake - small particle that carries the dye molecules Effective packaging for food products can be made with A. colorful graphics B. an understanding of man-made solid materials C. any material that seals well D. lots of air - B Enzymatic reactions with beneficial effects A. do not take place in foodsB. take place in fermented foods like yogurt C. take place in canned foods such as spinach D. take place in foods such as orange juice - B How does food technology differ from food science? A. it does not. B. food science studies the effect of food on the consumer. food tech. is the study of the nature of foods C. food technology is a misnomer for food science D. food technology is the. application of food science to manufacture and distribute safe, nutritious, and wholesome food - D How is bloom strength measured? A. the candy make drops some syrup for it to spread. How far it spreads is a measure of bloom strength. B. gelatin samples are punctured by a probe. The amount of force required by the probe to penetrate a fixed depth is a measure of bloom strength. C. A selected group of consumers chews the candy. The number of chews before the candy can be swallowed gives bloom strength. D. any of the methods would be good - B In the presence of heat or acid, chlorophyll is degraded to A. metachlorophyll B. oxychlorophyll C. pheophytin D. chlorophytin - C isoamyl acetate - primary compound in banana flavor limonene - primary compound in lemon flavorSaturated fatty acids A. contain an equal number of double bonds to carbons B. contain an equal number of double bonds to hydrogens C. do not contain double bonds in the carbon chain D. contain 18 carbons - C soluble dye - color molecules dissolved in water Starch A. is not very sweet B. can be modified for differing types of thickness C. thickens liquids to form gravies, pastes, and gels D. all of the above - D Sugar beet and sugar cane are the two major sources of sugar consumed today. Which came first? A. sugar beet B. sugar cane C. they were discovered around the same time - B The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called A. Maillard browning B. carbonyl-amine browning C. non-enzymatic browning D. all of the above - D Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of: A. BiologyB. Nutrition C. Toxicology D. Materials Science - A