FOS3042 EXAM 2 (QUIZ 5-7), FOOD
SCIENCE EXAM 2 QUESTIONS AND
ANSWERS LATEST EDITION.
In reference to food additives, the acronym GRAS stands for: - ANS -Generally Recognized As
Safe
Which of the following are types of food additives? - ANS -Emulsifiers
The Nutrition Labeling and Education Act: - ANS -made nutritional labeling mandatory
Which legislative act regulates standards of identity? - ANS -Federal Food, Drug, and Cosmetic
Act
What food ingredient is needed to make jams and jellies? - ANS -Pectin
Which of the following is NOT an example of separation in food processing? - ANS -Gelation
Heat transfer occurs during - ANS -All of the above
(Pasteurization of milk)
(Freezing of broccoli)
(Baking of bread)
Moving food through pipes is an example of - ANS -Fluid Flow
,Which of the following is NOT used to transport liquid food during food processing? - ANS -
Homogenizer
Which of the following is an example of mass transfer that would occur as you prepare a cup of
tea for yourself? - ANS -All of the above
(Diffusion of color, flavor and other compounds into the hot water)
(Aroma compounds that you smell)
(Steaming above the cup)
What microorganism is considered the most heat resisitant pathogen found in food? - ANS -
Clostridium botulinum
The process of heating a food, usually liquid, to a specific temperature for a definite length of
time, and then cooling it immediately is known as - ANS -pasteurization
The use of thermal and nonthermal processing techniques to minimize the number of
pathogenic and spoilage organisms in food, making them safe and giving them extended shelf-
life is a definition for - ANS -food preservation
In thermal processing, it is a good practice to have an F-value of - ANS -3.0 or above
Which of the following is desirable in frozen foods? - ANS -Fast freezing
Enzyme activity in foods that undergo freezing conditions - ANS -Slows down
Refrigeration is considered - ANS -a mild form of food preservation
, Which freezing method DOES NOT utilize direct contact between the food product and the
cooling medium? - ANS -N/A (Not belt)
What is the name of the method used to freeze liquid or semi-liquid foods? - ANS -N/A (Not Air
blast freezing)
How are blueberries typically frozen? - ANS -N/A (Not "Any of these methods will work")
Which of the following is a disadvantage of sun drying? - ANS -Usually can't get moisture
content below 15%
Which of the following are reasons to concentrate foods? - ANS -Reduces the weight and
volume of the food
Which of the following is TRUE regarding drying curves? - ANS -Bound water is harder to remove
compared to free water
Which of the following is a reason to dehydrate food? - ANS -Food preservation
Air drying is a method used to - ANS -Dehydrate foods
What is best quality grade given to eggs? - ANS -Grade AA
What causes rigor mortis in poultry? - ANS -Anaerobic glycolysis
The aircell size in eggs - ANS -gets bigger as the egg gets older
SCIENCE EXAM 2 QUESTIONS AND
ANSWERS LATEST EDITION.
In reference to food additives, the acronym GRAS stands for: - ANS -Generally Recognized As
Safe
Which of the following are types of food additives? - ANS -Emulsifiers
The Nutrition Labeling and Education Act: - ANS -made nutritional labeling mandatory
Which legislative act regulates standards of identity? - ANS -Federal Food, Drug, and Cosmetic
Act
What food ingredient is needed to make jams and jellies? - ANS -Pectin
Which of the following is NOT an example of separation in food processing? - ANS -Gelation
Heat transfer occurs during - ANS -All of the above
(Pasteurization of milk)
(Freezing of broccoli)
(Baking of bread)
Moving food through pipes is an example of - ANS -Fluid Flow
,Which of the following is NOT used to transport liquid food during food processing? - ANS -
Homogenizer
Which of the following is an example of mass transfer that would occur as you prepare a cup of
tea for yourself? - ANS -All of the above
(Diffusion of color, flavor and other compounds into the hot water)
(Aroma compounds that you smell)
(Steaming above the cup)
What microorganism is considered the most heat resisitant pathogen found in food? - ANS -
Clostridium botulinum
The process of heating a food, usually liquid, to a specific temperature for a definite length of
time, and then cooling it immediately is known as - ANS -pasteurization
The use of thermal and nonthermal processing techniques to minimize the number of
pathogenic and spoilage organisms in food, making them safe and giving them extended shelf-
life is a definition for - ANS -food preservation
In thermal processing, it is a good practice to have an F-value of - ANS -3.0 or above
Which of the following is desirable in frozen foods? - ANS -Fast freezing
Enzyme activity in foods that undergo freezing conditions - ANS -Slows down
Refrigeration is considered - ANS -a mild form of food preservation
, Which freezing method DOES NOT utilize direct contact between the food product and the
cooling medium? - ANS -N/A (Not belt)
What is the name of the method used to freeze liquid or semi-liquid foods? - ANS -N/A (Not Air
blast freezing)
How are blueberries typically frozen? - ANS -N/A (Not "Any of these methods will work")
Which of the following is a disadvantage of sun drying? - ANS -Usually can't get moisture
content below 15%
Which of the following are reasons to concentrate foods? - ANS -Reduces the weight and
volume of the food
Which of the following is TRUE regarding drying curves? - ANS -Bound water is harder to remove
compared to free water
Which of the following is a reason to dehydrate food? - ANS -Food preservation
Air drying is a method used to - ANS -Dehydrate foods
What is best quality grade given to eggs? - ANS -Grade AA
What causes rigor mortis in poultry? - ANS -Anaerobic glycolysis
The aircell size in eggs - ANS -gets bigger as the egg gets older
