FOOD SCIENCE EXAM 2 QUESTIONS
AND CORRECT ANSWERS LATEST
EDITION.
1. Which of the following is false?
1. Sugars are a major source of calories in formulated foods.
2. Sugars provide bulk, structure and flavor in formulated foods.
3. Artificial sweeteners have and intense flavor so a small portion can sweeten large batches.
4. Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
5. Reducing sugars are lipophilic and are used as emulsifiers in salad dressing. - ANS -5.
Reducing sugars are lipophilic and are used as emulsifiers in salad dressing
The primary reason for processing foods - ANS -Reduce or eliminate harmful microbes
Fresh meat, poultry, and sea food - ANS -Chilled foods
A toughening of meat that occurs if the muscles are frozen before rigor mortis occurs is - ANS -
Thaw Rigor
Operations that provide prepared foods for consumption off-site or in-house are.. - ANS -fast
food restaurants
casual dining restaurants
cafeterias
food service operations
The benefits of formulated does not include
, 1. Safety
2. nutritional consequences
3. Stability
4. convenience
5. flavorful - ANS -2. nutritional consequences
a operation that is not utilized in the manufacture of hot dogs is.. - ANS -conching
To be labeled "Vanilla Ice Cream" the product may contain over 50% artificial flavoring. - ANS -
False
Eggs are used in products such as... - ANS -modified atmosphere packaging
Emulsification
curing
hyrogenation
leavening
a popular cheese in America with 45-52% moisture and the curd is given a "pasta filata"
treatment that aligns proteins into fibers. - ANS -Mozzarella Cheese
which of the following is not a step in the process of wet milling for production of corn starch?
1. drying 2. Grinding 3. curing
4. oven drying 5. sun drying - ANS -3. curing
The blending of "green curd" with ripened cheese and emulsifier salts then cooking, cooling and
packaging describes the
making of ... - ANS -Pasteurized process cheese
AND CORRECT ANSWERS LATEST
EDITION.
1. Which of the following is false?
1. Sugars are a major source of calories in formulated foods.
2. Sugars provide bulk, structure and flavor in formulated foods.
3. Artificial sweeteners have and intense flavor so a small portion can sweeten large batches.
4. Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
5. Reducing sugars are lipophilic and are used as emulsifiers in salad dressing. - ANS -5.
Reducing sugars are lipophilic and are used as emulsifiers in salad dressing
The primary reason for processing foods - ANS -Reduce or eliminate harmful microbes
Fresh meat, poultry, and sea food - ANS -Chilled foods
A toughening of meat that occurs if the muscles are frozen before rigor mortis occurs is - ANS -
Thaw Rigor
Operations that provide prepared foods for consumption off-site or in-house are.. - ANS -fast
food restaurants
casual dining restaurants
cafeterias
food service operations
The benefits of formulated does not include
, 1. Safety
2. nutritional consequences
3. Stability
4. convenience
5. flavorful - ANS -2. nutritional consequences
a operation that is not utilized in the manufacture of hot dogs is.. - ANS -conching
To be labeled "Vanilla Ice Cream" the product may contain over 50% artificial flavoring. - ANS -
False
Eggs are used in products such as... - ANS -modified atmosphere packaging
Emulsification
curing
hyrogenation
leavening
a popular cheese in America with 45-52% moisture and the curd is given a "pasta filata"
treatment that aligns proteins into fibers. - ANS -Mozzarella Cheese
which of the following is not a step in the process of wet milling for production of corn starch?
1. drying 2. Grinding 3. curing
4. oven drying 5. sun drying - ANS -3. curing
The blending of "green curd" with ripened cheese and emulsifier salts then cooking, cooling and
packaging describes the
making of ... - ANS -Pasteurized process cheese
