Food Science CDE Arkansas test bank Set 2

An emulsifier ____________

• prevents the separation of oil and water in food

• maintains the shape or crispness of fruits and vegetables

• controls insects and pests

• produces or stimulates CO2 production

A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occur during exposure to oxygen is called an

• anti-caking free-flowing agent

• antimicrobial agent

• antioxidant

• antibuffer agent

Starch is a________

• protein

• carbohydrate

• fat

• mineral

If the legal maximum of nitrite (N02) is 156 ppm, how much sodium nitrite can you legally add to 1 kg. of meat?

• 156mg

• 31.2 oz

• 78mg

• 15.6 oz

__________________ stands for a system that is used to enhance food safety in food processing, packaging, storage, distribution, and preparation.

• good manufacturing practices

• hazard analysis and critical control point

• high accuracy ad contamination control point

• best management practice

The registers or approves the use of pesticide tolerance levels for pesticide levels in food.

• USDA

• FDA

• NMFS

• EPA

____________are places in the food processing system where the lack of proper control can result in a safety risk for the consumer.

• Concentrated contamination control processes

• Critical control points

• Critical contamination places

• Contamination processing points

A food additive that promotes or produces a desired physical state or texture is called a(n)___________

• enzyme

• formulation aid

• firming agent

• humectants

Tomatoes are stored and shipped at temperatures between

• 70° to 9O°F

• 15° to 2O°F

• 50° to 65°F

• 0°F to 25°F

______is defined as individual cells of crop plants exhibiting desirable characteristics, which are selected and grown into mature plants.

• recombinant DNA

• recombinant RNA

• pathoclonal variation

• somaclonal variation