Final Exam Flashcards
Pass the Final (201 cards)
1
Q
Which of the following is a type of pathogenic intestinal microorganism that is usually transmitted by cross-contamination or the “fecal-oral” route and is a major cause of food-borne illness in the U.S.? It has recently been associated with huge recalls of eggs.
A
Salmonella
2
Q
The statistics from the CDC indicate that the annual number of deaths caused by food poisoning in the U.S. is approximately …
A
3,000
3
Q
Which of the following is not a feature of the nutrition facts for a food label?
A
List of ingredients
4
Q
Which of the following is true about preservatives?
A
They are food ingredients that slow spoilage and prevent foodborne illness
5
Q
Food science is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances.
A
False
6
Q
Myristicin is an example of a natural toxin that may be found in …
A
Nutmeg
7
Q
An eating disorder resulting from self-induced vomiting and abuse of laxatives is called …
A
Bulimia
8
Q
Selecting healthy foods is important and yet many people eat at fast-food restaurants because they offer…
A
Convenience
9
Q
Production, handling and storage of natural, organic, and whole foods may …
A
Alter safety and nutritive value
10
Q
Diets have changed quite a bit in a generation and all of the following have contributed to this change except …
A
People have more teeth than before
11
Q
Advice on how to help a friend with an eating disorder includes …
A
All of the above
12
Q
People who reject convenience foods and emphasize quality covering all stages from shopping, preparing, and enjoying the food are likely to prefer …
A
Functional foods
13
Q
The recommended way to build muscle and prevent weight gain in the form of fat requires which of the following techniques?
A
Resistance training (using weights)
14
Q
Trichinella and Toxoplasma are examples of bacteria that may be transmitted to humans who eat fresh produce that was exposed to contaminated water.
A
False
15
Q
The temperature range known as the “Danger Zone” is where pathogenic bacteria are likely to grow at a high rate. In this context, the Danger Zone corresponds to which temperature range?
A
40 to 140 F
16
Q
The agency that regulates all meat and poultry plants that distribute products interstate or internationally is …
A
U.S. Department of Agriculture (USDA)
17
Q
Which of the following is not a frequent method to limit microbes in food?
A
Proper labeling
18
Q
Advertising is directed at communicating to first-adopters or influential people because endorsement by these key individuals can indirectly influence what we eat and drink.
A
True
19
Q
The recommended diet for average people suggests that lipids should provide approximately which proportion of calories each day?
A
20-30%
20
Q
Stress and mood may affect food choices that people make.
A
True
21
Q
Which of the following microorganisms is not associated with causing a food-born infection?
A
Staphylococcus aureus
22
Q
Providing energy and nutrients for maintaining good health is a fundamental function of …
A
Foods
23
Q
Which of the following beverages typically has the lowest water content?
A
Vodka
24
Q
This microorganism causes flu-like symptoms and is very cold-tolerant and can cause an infection even with a very low infectious dose.
A
Listeria monocytogenes
25
Food-born infections
require the consumption of viable microbes that grow and produce symptoms for an infectious disease.
True
26
Kosher and Halal laws specify the types of animals that are permissible or forbidden for consumption. Even when properly prepared, which of the following is not acceptable for consumption according to both Kosher and Halal laws?
All of the above are unacceptable
27
Which of the following is true?
1. Food is an integral part of cultural heritage.
2. Family traditions influence our attitudes and provide a basis for judging new foods.
3. Food choices are influenced by our politics, friends, media and many other sources.
4. People's lives often revolve around finding, preparing and consuming food.
5. All of the above are true to some extent.
All of the above are true to some extent.
28
Which of the following is a pathogenic microorganism that produces one of the most toxic proteins known to humans and is spore-forming organism?
Clostridium botulinum
29
Which of the following is not one of the responsibilities of FDA?
Inspect every carcass (chicken, beef, pork, etc)
30
Expiration dates are set based on quality factors (not safety) and are useless if products are not properly handled and stored.
True
31
Food safety is always the most important reason people make food choices because factors such as culture, budget and time can never influence the decision consumers make when it is mealtime.
False
32
The textbook used for the course this semester is ...
Introducing Food Science (2nd Edition) by Shewfelt, Orta-Ramirez, and Clarke
33
Noodles, baguettes, and pasta are examples of foods originating in different regions of the world. All are based primarily on ...
Cereal grains
34
One kilocalorie (kcal) equals the amount of energy required to raise 1 gram of water by 1°C.
False
35
Which of the following is the approximate energy value for carbohydrates that are on a nutritional label for foods?
4 kcal/g
36
Gluten-free products are available to individuals who wish to avoid gluten and for those with an auto-immune disorder called ...
Celiac disease
37
Foods designed to act like drugs are known as ...
Nutraceuticals
38
Which of the following is false?
It is best to eat a limited variety of foods in order to maximize caloric intake
39
Which of the following is a deficiency disease related to inadequate calcium in the diet?
Osteoporosis
40
While eliminating fats from the diet is unhealthy, which of the following is true?
All of the above are true
41
Changes noted in the food industry include all the following except ....
Cleaner households
42
Meats that come from animals that meet certain production requirements such as containing no antibiotics and no pesticide-treated feed may be described as ...
Organic foods
43
Foods which contain ingredients marketed to perform a specific function are known as ...
Functional foods
44
Foods that are readily identifiable by their original components like milk, fresh vegetables and ground meats are examples of
Whole Foods
45
Artificial chemicals are always different than natural ones and therefore are too dangerous to be approved by the FDA for use in foods.
False
46
Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods?
Economics
47
Substances used to supply a need or reinforce one's diet are called...
Dietary supplements
48
Which of the following preservatives has been used in small amounts as an unlabeled treatment to control harmful bacteria in lean finely textured beef?
Ammonium hydroxide
49
Dr. Clarke's primary emphasis and research background is in ...
Meat science
50
Spoiled foods are always unsafe and unspoiled foods are always safe.
False
51
Foods that are ready to eat or ready to heat and then eat are typically classified as ...
Prepared foods
52
Which of the following methods is least likely to reduce or eliminate harmful microbes in foods?
Freezing
53
Which of the following is not true about the cultures used in making cheese?
Pseudomonas bacteria are preferred for making cottage cheese.
54
The air that is incorporated or injected into the mixture during the freezing of ice cream is called ...
Overrun
55
The separation of cereal grain components based on anatomical structure and solubility differences is called ...
Wet milling
56
A premium ice cream like MU's Tiger Stripe is a made with 75-80% emulsified fat and is variegated with dark chocolate syrup.
True
57
Benefits of processing include all of the following except...
Processed food always require less packaging
58
Foods that have a natural pH of 4.6 or less are called ...
Acid foods
59
Adding egg, milk or soy proteins to a wheat product will bind the gluten so it can allow food manufacturers to label the product as gluten-free (GF).
False
60
Which of the following may be a benefit attributed to ingredients used in formulated foods?
All of the above may contribute benefits
61
An ice cream product with 80% natural vanilla flavoring and 20% artificial vanilla flavoring is legally allowed to be labeled as ...
Vanilla flavored ice cream
62
Natural colorants may be isolated from which of the following sources?
All of the above
63
Fresh meat cuts that are prepared and packaged at a central processing facility and then shipped to the retail store for display are called ...
Case-ready meats
64
A severe form of toughening that results from thawing meat that was frozen before rigor mortis occurred is called ...
Thaw rigor
65
Which of the following is not one of the common steps used for the production of yogurt?
Leavening
66
Which of the following is a nutritious component of milk, is a disaccharide and is approximately 5% of whole milk?
Lactose
67
The removal of phospholipids from oil by using water at 122-140°F is called...
Degumming
68
Which of the following is not an example of a leavening agent for baked products?
Pectin
68
Sweetening agents, caffeine, edible acids and natural or artificial flavors are the significant ingredients in many ...
Soft drink beverages
69
The high-pressure processing method separates nutritional components from foods (such as avocados) by using a high temperature to concentrate the structure.
False
70
The protein complex which is formed when water is added to flour is called gluten and it is the reason wheat flour is superior to other flours for making breads.
True
71
A forming technique whereby material is forced by compression through a shaped opening in a die to produce a continuous profile and a food products is called ...
Extrusion
72
Hot entrées are sterile and therefore microbial growth does not occur when food is left out at room temperature for an extended time.
False
72
Operations that provide prepared foods for consumption off-site or in-house include ...
All of the above
73
Which of the following choices creates a false statement?
Chemical additives used for meat products commonly include....
Aspartame to reduce calories
74
A heating method that is intended to inactivate enzymes without sterilizing product is called ...
Blanching
75
A clean label is one that has only clearly recognizable ingredients, none of which sound like chemicals.
True
76
The addition of hydrogen to unsaturated double bonds to increase the melting temperature of an oil is...
Hydrogenation
77
The sweetener with the most intense sweetness is ...
Sucralose
78
Which of the following may contribute to the loss of vitamins and minerals in foods?
All of the above may contribute to nutritional loss
78
The transformation from an immature stage to one that is palatable is called ...
Ripening
79
Which of the following may contribute to the loss of vitamins and minerals in foods?
All of the above may contribute to nutritional loss
80
Conduction involves heat transfer through movement of heated fluid from hot regions to cold regions.
False
81
A method of freezing used in industry to freeze foods by direct contact with liquid carbon dioxide is...
Scraped surface
82
Which of the following is a common cheese in America and is made from whole milk and ripened for 2-9 months so that no lactose remains and the final moisture content is not more than 39% and the fat content on a dry matter basis is not less than 50%?
Cheddar
83
The use of a modified atmosphere which is low oxygen and high in nitrogen or carbon dioxide slows the deterioration process of perishable items.
True
84
Which of the following is unlikely to be an example of a fermented food?
Potato chips
85
Which of the following is not true about making cheese?
Whey protein is the major protein in milk and is coagulated by acids from bacteria in the starter culture.
86
Strawberries and squash are examples of fruits that have peak respiration prior to harvest and this makes them examples of ...
Non-climacteric fruit
87
Which of the following chilled food categories is associated with trimethylamine oxide as an indicator of quality change?
Fresh fish
87
Which of the following is not a true statement related to drying foods?
Water activity refers to the water that is available for microbial growth
88
Which of the following steps is not designed to adjust the microbial and flavor quality of water intended for production of soft drinks?
Chlorination
89
Formulated foods are always mixtures of ingredients.
True
90
Which of the following is false?
Sucrose is an antioxidant used to prevent rancidity and fat oxidation in formulated foods.
91
An example of a popular cheese that is a product of blending "green curd" with ripened cheese and emulsifier salts before cooking, cooling and packaging is ...
Process Cheese (aka American Cheese)
92
Which of the following may be controlled by the proper use of packaging?
All of the above may be achieved with proper packaging
93
Which of the following is true about processing?
Safety is the most important consideration in the design of a food process
94
A poor meat quality resulting from rapid pH decline while the carcass temperature is still high and evidenced by poor color and low water holding capacity of muscle proteins is called pale, soft and exudative (PSE) meat.
False
95
Which of the following statements is false?
Vacuum packaging encourages the growth of molds.
96
Which of the following is not a unit operation that is utilized in the manufacture of hot dogs?
Homogenization
97
Demographics describe characteristics of consumers who may purchase a food product. Which of the following is not considered as a useful piece of demographic data?
Hair color
98
Which of the following is an environmental contaminant that can be found in some chocolates?
Cadmium
99
Which of the following is not true?
The ability to put us on a path for sustaining world resources may be the greatest challenge facing college students today.
100
Which step in food product development includes the test market and scale-up from pilot production?
Commercial stage
101
A major obstacle to food quality and safety is product contamination.
True
102
Identifying hotspots or points in a system where improvements can be made by agricultural production, supply chain, processing, distribution, retailing or consumer modification is known as ...
Life-cycle analysis
102
Which choice best describes everything from the generation of new food product ideas to the product launch into the marketplace?
Product development
103
Flavor is a basic sensory quality that combines which of the following
Smell and taste
104
Companies who provide goods or services to help produce a product are called ...
Suppliers
105
The approximate number of food products that survive from ideas to become a commercial success is about ...
1%
106
The comparison of one farmer to the performance of other growers in a county, state or nation to help farmers adopt sustainable practices can be accomplished by using a ...
Fieldprint
107
Measurement situations that involve application of food science principles include all of the following except ...
If either MU basketball team will win the NCAA Tournament
108
Given the assortment of chemicals found in chocolate, which of the following is not a mood altering stimulant or relaxant but is known to alter the flavor of milk chocolate?
Butyric acid
109
Accumulation of nutrients in water that depletes oxygen or in soil that decreases plant fertility is known as ...
Eutrophication
110
Changes in a food product feature such as flavor, size, name and package results in the creation of a line extension.
False
111
The term that describes how important the measurement is to consumer acceptability is called ...
Relevance
112
As reported in the textbook, the number of companies involved in making a loaf of bread is closest to ...
13
113
The International Organization for Standardization offers several programs useful for monitoring quality. An example is the HACCP program which contains specific guidelines to ensure quality of food products for export to Europe.
True
113
Which of the following is related to recrystallization of chocolate after temperature abuse?
Chocolate bloom
114
Which of the following is false?
Sanitation focuses on product characteristics while inspection relies on consumer acceptability
115
Which of the following is an example of a hidden characteristic that is important to consumers but not readily detected by consumer senses?
Nutrients
115
An index that accurately reflects true environmental impact of a product is the ...
Sustainability index
116
Which of the following may be a source of new food product ideas?
All of the above
116
Pilot plants simulate operations in a manufacturing plant by using ...
Miniaturized equipment
117
The greatest source of food waste in developing countries is the loss of perishable products after purchase.
True
118
The purpose of HACCP is to eliminate the production of unsafe foods for consumers. The principle of HACCP that deals with ensuring that the HACCP plan has been restored to proper operation after a deviation is ...
Establish corrective actions
119
The amount of caffeine found in a typical bar of milk chocolate is about 100 times more than the amount in a cup of regular coffee and this explains why chocolate is a significant diruretic.
False
120
Which of the following is not an example of a physical hazard that may be associated with an illness or injury?
Allergens
121
Shrink refers to the amount of product wasted from entry to the store to the time it is purchased
False
122
Feasibility is important in the development of new food products and there are constraints that limit prospects for success. Which of the following is a constraint for developing a new food?
All of the above
123
The chemical feeling factor that is related to consuming unripe persimmons is known as ...
Astringency
124
Which of the following is something that consumers can directly influence as they seek to improve sustainability of foods?
All of the above can be influenced by consumers
125
Which of the following steps in cocoa processing refers to the addition of alkali in order to reduce the acidity and darken the color of the cocoa powder?
Dutching
126
Create a true statement: The list of ingredients on a packaged food item will include...
All ingredients in descending order
127
Consumer acceptability involves consumer preferences and quality describes properties of food that can be measured by food scientists
True
128
Milk chocolate contains milk powder, cocoa butter, sugar, lecithin, vanillin and approximately how much cocoa powder?
10%
129
The individual responsible for choosing the right material(s), making sure the package and product are compatible, and ensuring that the package serves all of the technical requirements of the new product is the ...
Packaging engineer
130
A new food product that was developed at the University of Missouri by Dr. Fu-Hung Hsieh and has achieved commercial production is ...
Extruded strips of soy-based chicken substitute
130
Quality measurements must be ....
All of the above
131
The inventory technique to properly rotate stock so that the first items in are also sold as the first items out is a useful factor to consider for ...
Efficient distribution of food
132
The list of ingredients on a package reveals the actual amount of each allergen in the product formulation
False
133
This program involves inspecting products to make sure they meet standards and comply with laws and regulations
Quality Assurance
134
Which of the following is not true about a line extension?
It is certain to be a success because it is a line extension
135
Cacao seeds (from which chocolate can be made) are found inside cacao fruit pods. The pods are harvested from which part of the cacao tree?
Trunk
136
This system is known as a science-based approach to prevent the production of unsafe foods and is called ...
Hazard Analysis and Critical Control Points (HACCP)
137
Meeting the needs of the present without compromising the needs of the future is the definition of sustainability.
True
138
The actual color (red, blue, etc) of a food refers to which term?
Hue
139
A food or beverage that goes through a change that results in a low calorie version is an example of ...
Reformulation
140
An intentional food additive used in chocolate manufacture that serves as an emulsifier and is classified as a phospholipid is caffeine.
True
141
The IFT video shown in class featured all of the following except ...
How food microbiologists improve the nutritional content of sodas
142
Which of the following is true?
A. Adulteration and misbranding are prohibited by food laws
B. Misbranding means that the label is false or misleading
C. Authorized government agencies create regulations to implement new food laws
D. Several agencies have a role in the regulation of the food industry
E. All of the above are true
All of tje above are true
143
The deficiency disease associated with a lack of proper levels of Vitamin C is ...
Scurvy
144
Which of the following is not one of the members of General Mills House of Brands?
Kellogg's
145
The dose at which 50% of the population tested will be adversely affected as a result of the chemical is called the Lethal dose (LD50).
False
146
Known as the Delaney Clause, the Food Additive Amendment of 1958 prohibits the approval of an additive if it is found to cause cancer in humans or animals. This amendment was further amended in 1996 to allow approval of additives with negligible risk for adverse impacts and thus eliminated the "zero-cancer-risk" requirement for food additives.
True
147
If one melts butter, uses bread flour, reduces egg white, and uses a high ratio of brown sugar to white sugar, the result will be a thin cookie.
True
148
Under the original Food, Drug and Cosmetic Act (1938), FDA did not have the authority to require food recalls. They simply had to use other enforcement tools available to the agency to encourage manufacturers to voluntarily recall the unsafe foods.
False
148
An example of a commonly consumed disaccharide is ...
Sucrose
149
Which of the following is a true statement? ...
A. Lipoproteins are insoluble substances that transport dietary fiber in blood
B. Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure
C. Excessive lipid intake will result in Kwashiorkor and emulsification of glycogen
D. The degree to which nutrients are absorbed is based on aerobic fermentation
E. A diet high in vegetables will tend to be higher in fat, minerals and protein than a diet based on animal products
Electrolytes are ionic forms of minerals that influence osmotic pressure and blood pressure
150
Growth depends on having protein synthesis and protein synthesis relies on the polymerization of glucose that is obtained in the diet.
False
151
The major food law that shifts the focus from responding to contamination towards preventing contamination is the ...
Food Safety Modernization Act
152
Which of the following is an example of an enzyme?
Pectinase
153
Which of the following is true?
A. Triglycerides are made from a fatty acid backbone with three glycerol molecules attached.
B. At least 55-75% of calories in a normal diet should be obtained from lipid sources.
C. Essential fatty acids are required in the diet for absorption of fat-soluble vitamins
D. Fat replacers from protein or carbohydrate sources do not contribute calories to food products.
E. Lipids are primarily composed of polar groups to make them soluble in water and that's why they are called hydrophilic.
Fat replacers from protein or carbohydrate sources do not contribute calories to food products.
154
Dairy products are ...
High in calcium, protein, potassium and vitamin D
155
The pigment associated with the red color of meat after it is exposed to fresh air is called ...
Oxymyoglobin
156
Toxicology involves studying the development or reduction of toxic compounds in foods. A chemical identified as harmful to the development of lab animals has been used as an approved material for food containers. Which of the following is the chemical?
Bisphenol A
157
Which of the following digestive disorders is associated with Helicobacter pylori?
Ulcers
158
When baking cookies for best quality and no cleaning problems, the Good Eats DVD recommended the use of ...
Parchment Paper
159
Which of the following is the most plentiful ingredient in many foods and is used to raise (or lower) product temperature and is known to move (migrate) within a product?
Water
160
EPA regulates pesticide application and residues on agricultural products under the authority of ...
Food Quality Protection Act
161
BHA, BHT and tocopherol are examples of which type of food additive?
Antioxidant
162
Which of the following is enforced by USDA?
All of the above
163
Polymerization of glucose units into longer chains like glycogen or amylopectin is best associated with ...
All of the above
164
This term refers to the delivery of nutrients and oxygen to all of the body's cells by the vascular system.
Transport
165
Proteins are polymers of amino acids and every protein has an acidic end and an amino end.
166
A two-phase system in which an oil phase is dispersed into an aqueous (water) phase is ...
Emulsion
167
The category of recall that involves products that may cause serious health problems or death called ...
Class I
168
Which of the following is not directly related to an area of research in food microbiology?
169
170
171
Energy-balance refers to the excessive consumption of alcoholic beverages that impair motor skills because ethanol provides more calories than either starch or sugar.
172
The FDA relies on point-of-entry inspection and a Foreign Supplier Verification Program for foods imported from other countries.
True
173
Cold plasma and 3-D printing are categorized under which area of food science research?
Processing and engineering
174
In the trans configuration of a fatty acid, the hydrogen (H) atoms are bonded in which position?
On the opposite side of the C=C (carbon double bond)
175
The type of structure that refers to the overall spatial structure if the protein has more than one polypeptide is called...
176
This important law ensures the safety and quality of meats by mandating inspection of every beef, pork and sheep carcass and by requiring inspection of all establishments that manufacture meat products.
Federal Meat Inspection Act (1906)
177
Antioxidants and dietary supplements are thought to contribute to health, but their role is not as clearly defined as calories, vitamins and minerals.
178
Which of the following is a measure of the availability of water molecules in a food?
Water Activity
179
Which of the following is not a common source of protein for General Mills products?
Potato
180
Rancidity in food products is promoted by exposure to ...
All of the above
180
Which of the following is not a fat soluble vitamin?
181
Character impact compounds such as benzaldehyde and isoamyl acetate are used as which category of food additive?
182
The structural framework of Cheerios is expanded by ...
Flash puffing by extruding
183
Which of the following is true about the recommended intake for proteins?
184
he interaction of nutrients with metabolic processes is called ...
185
Which of the following pigment categories contains a porphyrin ring with Mg (magnesium) at its center?
Chlorophyll
186
A chemical reaction of lipids that includes the rearrangement of fatty acids from a triglyceride to alter the melting point is called...
Interesterifcation
187
Which of the following is false?
188
Which of the following requires the declaration of eight key allergens on FDA regulated product labels?
Food Allergen Labeling & Consumer Protection Act (2004)
189
In comparison to the traditional Toll House chocolate chip cookie recipe, which of the following choices would contribute to making a batch of "soft" or "puffy" chocolate chip cookies?
Using cake flour
190
For the chemical reactions of proteins, denaturation is identical to hydrolysis because denaturation is a degradation of the primary amino acid sequence that involves disruption of covalent bonds.
False
