FSTC 201 exam 3 2024/2025 questions and answers | verified
True or False: anthocyanin are water-soluble flavonoid pigments that appear orange-red to blue-purple
and are not stable to changes on pH conditions. - True
Which temperature is in the "Danger Zone" for food?
a. 165 C
b. 138 F
c. 220 F
d. 165 F - b. 138. F
Given that cocoa butter contains mainly P-O-P, P-O-S, and S-O-S triglycerides, while lard has dozens of
different ones including P-P-O, O-P-O, O-O-O, and some that are highly saturated, - the
triglycerides in cocoa butter (but not lard) are uniform in that they are of the type "saturated-
unsaturated-saturated", and this contributes to a sharp melt.
Which factors can change the quality of food color? - oxygen, heat, and metals
True or False: The 2 B's with respect to nanoparticle exposure are greater bioavailability and greater
bioactivity. - True
The receptors for ___ taste involve G-protein coupled receptors that are a variant of those involved in
sweet taste. - umami
the form of packaging designed to be the most sterile:
a. aseptic
b. modified atmosphere
c. vacuum
d. edible films
e. none of the above - a. aseptic
, True or False: Myoglobin is a special kind of protein that has the ability to bind oxygen and is responsible
for the red color in meat. - True
flavor enhancement: sweetness - OH group
flavor enhancement: bitterness - NH2 and N groups
flavor enhancement: saltiness - Na and O group
___ contains numerous ___ crystal forms, which is referred to as ___. - cocoa butter; fat;
polymorphism
consumer canola oil is usually processed via ___, whereas other oils marketed in specialty stores as
"natural" oils are processed using ____. - solvent extraction; cold pressing
Encapsulation of ingredients is a trend in food processing, especially for the nutraceutical/functional
food market. Evaluate the following statements about encapsulation.
1. Encapsulation may be accomplished by dispersing the active ingredient within a protective matrix or
by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin, omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide and/or protein matrix. -
All are true
1. Encapsulation may be accomplished by dispersing the active ingredient within a protective matrix or
by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin, omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide and/or protein matrix.
___ is a thermal processing in which all pathogenic and spoilage organisms are destroyed, while ___
destroys only organisms known to occur in specific foods that could affect public health. -
commercial sterilization; pasteurization
True or False: anthocyanin are water-soluble flavonoid pigments that appear orange-red to blue-purple
and are not stable to changes on pH conditions. - True
Which temperature is in the "Danger Zone" for food?
a. 165 C
b. 138 F
c. 220 F
d. 165 F - b. 138. F
Given that cocoa butter contains mainly P-O-P, P-O-S, and S-O-S triglycerides, while lard has dozens of
different ones including P-P-O, O-P-O, O-O-O, and some that are highly saturated, - the
triglycerides in cocoa butter (but not lard) are uniform in that they are of the type "saturated-
unsaturated-saturated", and this contributes to a sharp melt.
Which factors can change the quality of food color? - oxygen, heat, and metals
True or False: The 2 B's with respect to nanoparticle exposure are greater bioavailability and greater
bioactivity. - True
The receptors for ___ taste involve G-protein coupled receptors that are a variant of those involved in
sweet taste. - umami
the form of packaging designed to be the most sterile:
a. aseptic
b. modified atmosphere
c. vacuum
d. edible films
e. none of the above - a. aseptic
, True or False: Myoglobin is a special kind of protein that has the ability to bind oxygen and is responsible
for the red color in meat. - True
flavor enhancement: sweetness - OH group
flavor enhancement: bitterness - NH2 and N groups
flavor enhancement: saltiness - Na and O group
___ contains numerous ___ crystal forms, which is referred to as ___. - cocoa butter; fat;
polymorphism
consumer canola oil is usually processed via ___, whereas other oils marketed in specialty stores as
"natural" oils are processed using ____. - solvent extraction; cold pressing
Encapsulation of ingredients is a trend in food processing, especially for the nutraceutical/functional
food market. Evaluate the following statements about encapsulation.
1. Encapsulation may be accomplished by dispersing the active ingredient within a protective matrix or
by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin, omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide and/or protein matrix. -
All are true
1. Encapsulation may be accomplished by dispersing the active ingredient within a protective matrix or
by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin, omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide and/or protein matrix.
___ is a thermal processing in which all pathogenic and spoilage organisms are destroyed, while ___
destroys only organisms known to occur in specific foods that could affect public health. -
commercial sterilization; pasteurization
