2018 National FFA Food Science and Technology Exam

During the milling process of brown rice, a by-product called "broken" are produced. While "brokens" are used for a variety of things, it is mostly used for the production of __________.

• beer

• cereal

• rice flour

• fertilizer

A food scientist is analyzing multiple published research studies to determine which ingredient would provide the best functionality for a product. When the results of several individual studies are pooled to yield an overall conclusion it is called ______________.

• coherent-analysis

• a cumulative frequency distribution

• meta-analysis

• a correlation coefficient

Food products formulated to have a pH < 4.6 will inhibit toxin production by _____________.

• Staphylococcus aureus

• Clostridium botulinum

• Listeria monocytogenes

• Salmonella

Oils high in polyunsaturated fatty acids _______ than oils high in monounsaturated fatty acids.

• will have lower melting points

• will have more hydrogen atoms

• are more dense

• have more trans fatty acids

_____________ is bright orange in color and found in foods from plant sources.

• Retinol

• Beta-carotene

• Ergocalciferol

• Cobalamin

To keep chocolate from settling out of chocolate milk, _______________are added.

• antioxidants

• foaming agents

• gelling agents

• stabilizers

A _______ is a dye, pigment or other substance, which is capable of imparting color when added or applied to a food.

• color additive

• colorant

• secondary direct food additive

• processing aid

____________ contribute(s) to bitter flavors in tea and coffee.

• Caproic and caprylic fatty acid ethyl esters

• Carotenoids

• Trans 2-hexenal

• Polyphenols

The GRAS list is continually under constant revision. FDA recommends Class 5 ingredients ____________.

• be considered safe at present and anticipated levels of use

• be safe at current use levels but evaluate if an increase in use could be hazardous

• have restricted use and require more research

• be removed from the GRAS list

High levels of mercury in a fish product is considered a _____________ hazard.

• biological

• physical

• chemical

• radiological

Tags

NGSS.MS-PS1-2