Quiz 2

Question 1

Define fruit

Answer 1

edible ripened ovary of a plant (contains seeds)

Tomatoes&raquo_space; bananas > apples = oranges = grapes

Question 2

What is CANSIM

Answer 2

CANSIM is Statistics Canada’s key socioeconomic database.

Question 3

In GDP terms, approx. what proportion of Canada’s total GDP of $1.5 trillion is accounted for by the agrifood system: 3%, 8%, 13%, 18% or 25%?

Answer 3

8%

Question 4

In dollar units, what is the accepted value of the agrifood system’s contribution to Canada’s gross domestic product?: $10 B, 50 B, $100 B, $200 B

Answer 4

$100B

Question 5

What is the contribution in dollars of primary agriculture to Canada’s GDP?

Answer 5

$21.7 billion

Question 6

What are the 4 main components of our agrifood system, besides “input and service suppliers”

Answer 6

Foodservice
Food retail/wholesale
FBT Processing
Primary agriculture

Question 7

From the perspective of labour, revenue and value added processing, what are Canada’s two leading manufacturing sectors

Answer 7

Food and beverage

transportation and equipment

Question 8

About how many farms exist today in Canada? 100,000, 150,000, 200,000, 300,000, 400,000

Answer 8

206,000

Question 9

Which 2 Canadian provinces have the most farms?

Answer 9

Ontario,Alberta

Question 10

Farm size in the Canadian prairie provinces is larger than that in the rest of Canada. About how many times larger is that figure: 2X, 3X, 4X, 5X?

Answer 10

4X

Question 11

Rank the following three types of farming operations in order of number of farms from most to least (do not provide farm numbers – just ranking); swine, grains-pulses-oilseeds, cattle- dairy.

Answer 11

grain, pulse oilseed
cattle and dairy
swine

Question 12

Which livestock farm category handles the largest number of animals: dairy cows, beef cattle, swine

Answer 12

swine

Question 13

Define grain legumes, i.e. pulse grains (don’t include N2 fixation in your answer).

Answer 13

edible dry seeds of legumes
distinct from forage legumes
soybeans, peanuts sometimes distinguished (e.g. by FAO) from pulses due to high oil content (~ 20%)
green beans, green peas, are not considered pulses as normally marketed fresh not dry

Question 14

Provide 3 examples (not including soybeans and peanuts) of different pulse crops.

Answer 14

dry peas
beans
chick peas
lentils

Question 15

Why are soybeans and peanuts sometimes distinguished (e.g. by FAO) from pulse grains?

Answer 15

due to high oil content (~ 20%)

Question 16

Circle the correct answer. Farm revenue for cattle and dairy farm operations are:

a) Significantly different (cattle > dairy)
b) Significantly different (dairy > cattle)
c) About the same

Answer 16

about the same

Question 17

Horse farms/ranches represent a minor but important type of alternative livestock farming. Name two products, discussed in class, from this class of livestock operation that generate significant revenue for farmers.

Answer 17

PMU, pregnant mare urine, horse meat?

Question 18

List the top 3 crops grown in Canada in order of production (from highest to lowest)

Answer 18

Wheat
canola
corn for grain

Question 19

List the top 3 crops in Canada in order of farm revenue or receipts (from highest to lowest)

Answer 19

Canola
Wheat
Corn

Question 20

Considering the following commodities (cattle, swine, soybeans, wheat and canola) and their processed products, what proportion of production is typically exported on average: 10%, 30%, 60%, 90%?

Answer 20

60%

Question 21

Which are the top two fruit crops in terms of production (distinguish no. 1 and 2)?

Answer 21

Apples

Blueberries

Question 22

What does the name Canola stand for?

Answer 22

Canadian Oil Low Acid

Question 23

To be eligible for production as “Canola”, a variety or genotype must meet two specific biochemical criteria or requirements. What are those criteria and which part of the canola seed would you analyze to evaluate them?

Question 24

For a swine or poultry operation, if you were to include common rapeseed in the feed, what would be the maximum level you would use to avoid issues of low feed consumption and weight gain ? 5%, 20%, 40%.

Answer 24

5-10%

Question 25

Who was the University of Manitoba oilseed breeder who is often referred to as the “father of canola” (watch your spelling)?

Answer 25

Baldur Stefansson

Question 26

List 3 reasons explaining why wheat is arguably the world’s most important agricultural commodity.

Answer 26

Mostwidelycultivatedandeatenfoodcrop Most versatile commodity for food processing Commodity with highest value added

Question 27

Wheat, rye and barley are taxonomically related cereal grains. What is the main factor or reason that sets wheat apart from rye and barley in terms of its uniqueness in food processing?

Answer 27

Wheat-onlycerealgrainwhoseflourhasrequired protein complexes to form “viscoelastic” gluten when mixed with water, and to make light-textured bread when fermented with yeast Barley&ryeflourdoNOThavethisabilitybecauseof different gluten-like protein composition

Question 28

What are the two protein components of wheat gluten? How do these proteins differ in function in a dough?

Answer 28

gliadin & glutenin proteins gliadin - viscous glutenin - elastic

Question 29

Common wheat is often referred to as hexaploid wheat. What does hexaploid mean?

Answer 29

6 sets of chromosomes designated AABBDD “Ploidy”referstobasicnumberofchromosomeswhich make up a chromosome set or genome

Question 30

What is the taxonomic name for common wheat?

Answer 30

T. aestivum

Question 31

What is the taxonomic name for durum wheat?

Answer 31

T.durum

Question 32

Very briefly explain the genetic difference between common wheat and durum wheat.

Answer 32

hexaploid vs tetraploid

Question 33

Excluding durum wheat, the wheat industry worldwide is based on about 10 different generic types of wheat. List 4 of these (use no abbreviations).

Answer 33

Winter Soft Red Winter Soft White Spring Soft Red

Question 34

If a wheat variety is missing the D genome, are its kernels more likely to be hard or soft-textured?

Answer 34

hard

Question 35

Different wheats can be classified for end use based on different combinations of protein content and wheat hardness. Next to each of the following combinations of these traits, indicate by true or false if the combination is likely (true) or not (false).

Answer 35

x

Question 36

How many cases of foodborne illness are estimated to occur in Canada each year? a) 10,000, b) 500,000, c) 1 million, d) 4 million

Answer 36

4 million

Question 37

Name 3 hazard categories that have been implicated in food safety (each no more than 2 words).

Answer 37

 Food Additives  Microbial Pathogens  Natural Toxins

Question 38

What does each of the following groups consider to be the most important or highest priority hazard affecting food safety? A) consumers B) experts.

Answer 38

x

Question 39

Among bacteria, protozoans and viruses, which group causes the greatest number of hospitalizations and deaths per year from the consumption of contaminated food?

Answer 39

Bacteria

Question 40

Why are norovirus illnesses so problematic in an environment like a cruise ship?

Answer 40

Because of the contagious nature of the virus and the ease of transmission on a cruise ship with everyone in close proximity

Question 41

What is the best method to control (prevent) norovirus infection?

Answer 41

proper hygienic , sanitation, heat shellfish, bleach

Question 42

What group of microorganisms are responsible for producing mycotoxins in food?

Answer 42

fungi

Question 43

Name one mycotoxin and food commodity where the mycotoxin is most likely to be found.

Answer 43

aflatoxin in peanuts, corn, + cottonseed

Question 44

Identify two characteristics that can be used to diagnose whether a foodborne illness has been caused by a toxin or by infection.

Answer 44

Direct vs Indirect infection/intoxication | onset of illness

Question 45

What is the main reason explaining why fresh produce is now a major vehicle for the transmission of foodborne illness?

Answer 45

not cooked, cros contamination

Question 46

Name three bacteria that cause foodborne illness by infection (watch spelling).

Answer 46

Salmonella Campylobacter jejuni Listeria monocytogenes Escherichia coli (E. coli)

Question 47

Identify two bacteria that cause foodborne illness by intoxication as a result of the temperature abuse of food.

Answer 47

Staphylococcus aureus | Clostridium perfringens

Question 48

Identify one bacterial pathogen that can grow on food stored in the refrigerator.

Answer 48

Listeria monocytogenes

Question 49

Identify one bacterial pathogen that is not eliminated by proper cooking.

Answer 49

Clostridium botulinum

Question 50

What pathogenic bacteria produce a toxin not destroyed by normal cooking?

Answer 50

Clostridium perfringens

Question 51

The optimum end-use for a given sample of sound wheat can be largely determined if one knows 4 basic properties of the sample: kernel colour, kernel hardness, protein content and __________________.

Answer 51

Dough strength

Question 52

For a commercial bread manufacturer, what is the most important wheat quality factor?

Answer 52

protein content

Question 53

Which class of western Canadian wheat does the abbreviation CWRW correspond to (write out the name in full)?

Answer 53

Canada Western Red Winter

Question 54

Which official class of western Canadian wheat is produced in greatest amounts (write out name in full)?

Answer 54

Canada Western Hard Red Spring

Question 55

Which federal department of agency regulates grain handling in Canada (write out name in full)?

Answer 55

Canadian Grain Commission

Question 56

What does wheat flour ash measure from a nutrient perspective?

Answer 56

minerals

Question 57

The key objective in wheat milling is to separate which two components of the wheat kernel? Hint: They are by weight, the two most significant components of the wheat kernel.

Answer 57

endosperm and bran

Question 58

Wheat bran has relatively high levels of three nutrients that have low concentrations in refined flour. Name two of these.

Answer 58

b-vitamins 70% | fibre 95%

Question 59

Protein content of wheat flour has an influence on several processing variables in bread product manufacturing. Name 3 of these.

Answer 59

wheat colour dough mixing strength hardiness

Question 60

For so-called “tin” breads or breads baked in a pan, an ideal protein content of flour would be _________% (don’t provide a range).

Answer 60

13%

Question 61

For cake baking, an ideal protein content of flour would be ________% (don’t provide a range).

Answer 61

7%

Question 62

What two important properties of wheat flour does the Brabender Farinograph measure?

Answer 62

ABSORPTION, MIXING TOLERANCE

Question 63

What are typical farinograph absorptions for flours from a) soft wheat and b) hard wheat?

Answer 63

SOFT WHEAT-48-53% | HARD WHEAT-58-68%