FFA food science 2012

 Many foods are designed to be heated in a microwave oven which delivers electromagnetic waves to transmit energy to food. Which of the following statements is correct? 

• the shorter the wavelength, the greater the energy 
•  The longer the wavelength, the greater the energy
• There is no change in energy as wavelength changes 
• The shorter the wavelength, the lower the energy 

 Unflavored ___________ is polar molecule derived from animal protein used to stabilize liquids in food manufacturing and can bind 100 times its weight in water.

• myoglobin 
• hemoglobin
• actomyosin 
• gelatin

___________ is an example of a heterogeneous mixture. 

• Salt water 
•  Potato soup 
• Cola 
• White vinegar 

For a food scientist to formulate new products, they must be familiar with ingredients that could be used in a formulation. A food scientist was asked to develop a seasoning using coriander leaves that could be used in Latin American, Asian, and Middle Eastern products. Another name for coriander leaves is ______________. 

• cilantro
• bay leaves 
• chervil
• savory

Large pressure canners used for commercial canning are called _______________. 

• vertical condensers
• kettle agitators
• retorts
• comitrols

 A monounsaturated fat lacks two hydrogens, creating one double bond between carbon atoms, and tends to lower LDL cholesterol without affecting HDL levels. _________ is a food that is naturally high in monounsaturated fat.

• Avocado
• Ground beef
• Coconut oil 
• Cheddar cheese 

Sensory evaluation panels that use discrimination tests are obtaining information about products to describe ___________________________. 

• if the products are different 
• if the products are different, how are they different 
• what is the acceptability of the products 
• if one of the products is preferred over another 

 ______________ is a common term for the osmotic process that causes some water-soluble components

• Blanching
• Pickling
• Leaching
• Marinating

Frozen carbon dioxide is preferable for pre-cooling some food products because it does not go through a liquid state, but goes from a solid state to a gaseous state in a process is known as ______________. 

• condensation
• deposition
• deionization
• sublimation

 When fruits and vegetables are dried, they should contain ________ percent of their original moisture, otherwise the finished product quality will not be acceptable. 

•  5-10
• 10-15 
• 15-20
• 20-25