Food Science and Technology Career Development Event 2004 Test

Fats and oils are part of a family of compounds called

• proteins

• carbohydrates

• lipids

• fiber

The government agency responsible for ensuring that meat and poultry are safe and wholesome for consumption is the

• Food and Drug Administration (FDA)

• United States Department of Agriculture (USDA)

• Department of Health and Human Services (DHHS)

• Animal and Plant Health Inspection Service (APHIS)

Glucose, a simple sugar, melts at 150 degrees Celsius. This is equivalent to

• 101.1 degrees Fahrenheit

• 238 degrees Fahrenheit

• 65.5 degrees Fahrenheit

• 302 degrees Fahrenheit

It is important for a food technologist to measure the relative number of hydrogen and hydroxide ions in a food system. This is also known as measuring the ______ of a food.

• water activity

• brix

• pH

• sodium concentration

________ reacts with amino acids when milk is heated to contribute to the tan color and slightly caramelized flavor of cooked milk products.

• Lactose

• Casein

• Whey

• Milk Fat

An additive that can keep a compound, mixture or solution from changing its form or chemical nature is called a

• antioxidant

• buffer

• stabilizer

• preservative

A microorganism commonly found in human nasal passages and on the skin that can cause food-borne illness if food becomes contaminated is

• Clostridium perfringens

• Staphylococcus aureus

• Clostridium botulinum

• Escherichia coli 0157:H7

Flavor is sensed by taste buds which are sensory organs located on parts of the tongue. The taste buds on the sides of the tongue respond to ______________ flavors.

• sweet

• bitter

• salty

• sour

A process that changes the shape of a protein molecule without breaking its covalent bonds is called _____________.

• denaturation

• coagulation

• agglutination

• saturation

A food technologist developing a formulation for a soft dough should use

• an equal ratio of liquid to flour

• two parts flour to one part liquid

• three parts flour to one part liquid

• six parts flour to one part liquid