FOS3042 Final Exam: Questions With Precise Solutions
How does Food Technology differ from Food Science? Right Ans - Food
Technology is the application of Food Science to manufacture and distribute
safe, nutritious ans wholesome food.
Understanding the changes in the quality of produce on the way to the grocery
store is possible with the knowledge of: Right Ans - Biology
Which of the following gets the biggest share of each dollar spent by the U.S.
consumer on domestically produced food? Right Ans - Food Services
Which of the following statements is incorrect about the job of the
International Public Health & Trade Manager at FDA whom you were
introduced to one of the additional videos of Module 1? Right Ans -
Inspecting beef carcasses in the Maryland Abattoir
What is another name for Vitamin B2? Right Ans - Riboflavin
Which of the following breakfast items has the highest sodium (Na) content
per 1 oz? Hint: check the USDA's nutrient database. Right Ans - Cereal,
ready to eat, all bran complete wheat flakes
Which of the following categories from the food manufacturing industry is not
represented in MyPlate? Right Ans - Sugar and confectionery products
Which of the following constitutes a basis for categorizing foods?
-Nutrient content
-Common raw material or processing method
-Food-borne illnesses they may be implicated in
-All of the above Right Ans - All of the above
Which of the following are factors effecting bioavailability?
-digestibility
-absorbability
-binding to indigestible material
-All of the above Right Ans - All of the above
Mediterranean Diet is known to be
,low in monounsaturated fat.
low in dietary fiber.
high in saturated fat.
high in monounsaturated fat. Right Ans - high in monounsaturated fat.
Which of the following pairs is a correct match for kind of fat and typical good
source of fat?
Saturated fats- Meat and dairy
Monounsaturated fats- Corn, sunflower, fish
Polyunsaturated fats- Avocado, peanuts, olives
All of these are correct. Right Ans - Saturated fats- Meat and dairy
How many calories or kcals does a gram of carbohydrate have?
2
4
7
9 Right Ans - 4
What is the most common acid added to food?
citric acid
malic acid
tartaric acid
proprionic acid Right Ans - citric acid
Water Activity (Aw) is defined as
humidity
the ratio of substance vapor pressure / vapor pressure of pure water
free water
All of the above Right Ans - the ratio of substance vapor pressure / vapor
pressure of pure water
Which line below shows the food items in decreasing order of water content?
Hint: If you are not sure, check the USDA Nutrient Database.
-Apple juice, honey, apples, bread, flour, vegetable oil
-Apples, apple juice, bread, honey, vegetable oil, flour
, -Apple juice, apples, bread, honey, flour, vegetable oil
-Apples, apple juice, bread, honey, flour, vegetable oil Right Ans - Apple
juice, apples, bread, honey, flour, vegetable oil
Which of the following are considered organic acids in foods?
Malic acid
Lactic acid
Fumaric acid
All of the above Right Ans - All of the above
Starch
is not very sweet
can be modified for differing types of thickness
thickens liquids to form gravies, pastes, and gels
All of the above Right Ans - All of the above
Which fatty acid is also called 18:2?
oleic acid
linoleic acid
linolenic acid
stearic acid Right Ans - linoleic acid
Which of the following is similar to cellulose because it is insoluble dietary
fiber?
inulin
hemicellulose
oligosaccharides
All of the above Right Ans - hemicellulose
Which of the following are classifications of carbohydrates?
monosaccharides
disaccharides
oligosaccharides
All of the above Right Ans - All of the above
How does Food Technology differ from Food Science? Right Ans - Food
Technology is the application of Food Science to manufacture and distribute
safe, nutritious ans wholesome food.
Understanding the changes in the quality of produce on the way to the grocery
store is possible with the knowledge of: Right Ans - Biology
Which of the following gets the biggest share of each dollar spent by the U.S.
consumer on domestically produced food? Right Ans - Food Services
Which of the following statements is incorrect about the job of the
International Public Health & Trade Manager at FDA whom you were
introduced to one of the additional videos of Module 1? Right Ans -
Inspecting beef carcasses in the Maryland Abattoir
What is another name for Vitamin B2? Right Ans - Riboflavin
Which of the following breakfast items has the highest sodium (Na) content
per 1 oz? Hint: check the USDA's nutrient database. Right Ans - Cereal,
ready to eat, all bran complete wheat flakes
Which of the following categories from the food manufacturing industry is not
represented in MyPlate? Right Ans - Sugar and confectionery products
Which of the following constitutes a basis for categorizing foods?
-Nutrient content
-Common raw material or processing method
-Food-borne illnesses they may be implicated in
-All of the above Right Ans - All of the above
Which of the following are factors effecting bioavailability?
-digestibility
-absorbability
-binding to indigestible material
-All of the above Right Ans - All of the above
Mediterranean Diet is known to be
,low in monounsaturated fat.
low in dietary fiber.
high in saturated fat.
high in monounsaturated fat. Right Ans - high in monounsaturated fat.
Which of the following pairs is a correct match for kind of fat and typical good
source of fat?
Saturated fats- Meat and dairy
Monounsaturated fats- Corn, sunflower, fish
Polyunsaturated fats- Avocado, peanuts, olives
All of these are correct. Right Ans - Saturated fats- Meat and dairy
How many calories or kcals does a gram of carbohydrate have?
2
4
7
9 Right Ans - 4
What is the most common acid added to food?
citric acid
malic acid
tartaric acid
proprionic acid Right Ans - citric acid
Water Activity (Aw) is defined as
humidity
the ratio of substance vapor pressure / vapor pressure of pure water
free water
All of the above Right Ans - the ratio of substance vapor pressure / vapor
pressure of pure water
Which line below shows the food items in decreasing order of water content?
Hint: If you are not sure, check the USDA Nutrient Database.
-Apple juice, honey, apples, bread, flour, vegetable oil
-Apples, apple juice, bread, honey, vegetable oil, flour
, -Apple juice, apples, bread, honey, flour, vegetable oil
-Apples, apple juice, bread, honey, flour, vegetable oil Right Ans - Apple
juice, apples, bread, honey, flour, vegetable oil
Which of the following are considered organic acids in foods?
Malic acid
Lactic acid
Fumaric acid
All of the above Right Ans - All of the above
Starch
is not very sweet
can be modified for differing types of thickness
thickens liquids to form gravies, pastes, and gels
All of the above Right Ans - All of the above
Which fatty acid is also called 18:2?
oleic acid
linoleic acid
linolenic acid
stearic acid Right Ans - linoleic acid
Which of the following is similar to cellulose because it is insoluble dietary
fiber?
inulin
hemicellulose
oligosaccharides
All of the above Right Ans - hemicellulose
Which of the following are classifications of carbohydrates?
monosaccharides
disaccharides
oligosaccharides
All of the above Right Ans - All of the above
