Food Science CDE Arkansas test bank Set 3

Glucose, a simple sugar, melts at 150°C. This is equivalent to

• 101.1°F

• 238°F

• 65.5°F

• 302°F

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 foodborne illness if food becomes contaminated is

• Clostridiurn peifringens

• Staphylococcus aureus

• Clostridiuni botulinum

• Escherichia coli 01 57: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

Microorganisms that cause human disease are known as _________________

• parasites

• pathogens

• spores

• vegetative cells

Oil and water normally separate because they are________________

• emulisified

• immiscible

• fats

• a colloidal dispersion