FOS3042 Exam 1 Questions
soluble dye - color molecules dissolved in water
color lake - small particle that carries the dye molecules
isoamyl acetate - primary compound in banana flavor
Which of the following is NOT a method used for proximate analysis of food composition?
A. drying to measure moisture content
B. Kjeldahl digestion for protein content
C. tasting for sweetness as an indication of carb content
D. organic solvent extraction for fat content - C
Understanding the changes in the quality of produce on the way to the grocery store is possible with the
knowledge of:
A. Biology
B. Nutrition
C. Toxicology
D. Materials Science - A
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
, Which of the following constitutes a basis for categorizing foods?
A. nutrient content
B. common raw material or processing method
C. food-borne illnesses they may be implicated in
D. all of the above - D
Which of the following statements about vegetables is not correct?
A. dark green vegetables are high in potassium
B. red pepper, kale, cauliflower, and broccoli are high in Vitamin C
C. green peas and corn are high in starch
D. avocados are high in sugar - D
What is the average number of items carried in a supermarket today?
A. less than 1000
B. 1000-10000
C. 10001-40000
D. more than 40000 - D
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
Beef, pork, and poultry are part of what category in the food manufacturing industry?
A. animal food
B. other food
C. dairy product
soluble dye - color molecules dissolved in water
color lake - small particle that carries the dye molecules
isoamyl acetate - primary compound in banana flavor
Which of the following is NOT a method used for proximate analysis of food composition?
A. drying to measure moisture content
B. Kjeldahl digestion for protein content
C. tasting for sweetness as an indication of carb content
D. organic solvent extraction for fat content - C
Understanding the changes in the quality of produce on the way to the grocery store is possible with the
knowledge of:
A. Biology
B. Nutrition
C. Toxicology
D. Materials Science - A
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
, Which of the following constitutes a basis for categorizing foods?
A. nutrient content
B. common raw material or processing method
C. food-borne illnesses they may be implicated in
D. all of the above - D
Which of the following statements about vegetables is not correct?
A. dark green vegetables are high in potassium
B. red pepper, kale, cauliflower, and broccoli are high in Vitamin C
C. green peas and corn are high in starch
D. avocados are high in sugar - D
What is the average number of items carried in a supermarket today?
A. less than 1000
B. 1000-10000
C. 10001-40000
D. more than 40000 - D
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
Beef, pork, and poultry are part of what category in the food manufacturing industry?
A. animal food
B. other food
C. dairy product
