Food Science and Technology CDE 2007 Test

A component in chili peppers called ____________ makes them hot and may cause a burning sensation in your mouth.

• papain

• chalaza

• capsaicin

• tartrazine

A food scientist is developing a new product and needs to use a sugar that is not only the sweetest, but also the most soluble from an available list of sweeteners that they have in their product development lab. To meet these criteria, which one of the following sweeteners would you recommend that they use?

• Maltose

• Fructose

• Glucose

• Sucrose

HACCP, a dynamic, preventative food safety concept has ______ principles.

• 3

• 5

• 7

• 9

Less tender cuts of meat can be tenderized by using enzymes in _________________ that are extracted from the papaya fruit.

• papain

• ficin

• bromelin

• maltase

The government agency that has oversight for regulating the safety and quality of seafood is

• USDA

• FDA

• CDC

• EPA

_____________ is a taste component that is best described as savory, pungent, deliciousness, or musty.

• Bitter

• Sour

• Sweet

• Umami

Water activity is used to determine the

• moisture content of food

• amount of free water available for microorganisms to grow in a food product

• relative humidity surrounding a food product

• water concentration in a food product

Harry's BBQ company processes their BBQ sauce at ambient temperature which is currently 68 degrees Fahrenheit. This would be equivalent to __________ degrees Celsius.

• 55.6

• 154.4

• 20

• 5.7

A solution containing more OH- ions than H+ ions is considered to be _______________ solution.

• an acidic

• a neutral

• a mixed

• a basic

Isoflavones are phytochemicals that have been shown to possibly help reduce the risk of some cancers. Isoflavens are found in products such as Silk, a non dairy beverage, and are derived from

• tomatoes

• carrots

• grapes

• soy