2021 Food Science Test

Humans "burn" food for energy. Which of the following can humans obtain energy from consuming?

• Proteins
• Carbohydrates
• Lipids
• All of the above

According to the United States Food and Drug Administration (FDA), which of the following is true regarding COVID-19 and the safety of our food supply?

• COVID-19 is now recognized as a foodborne illness
• There is currently no evidence that food or food packaging have been associated with COVID-19 transmission
• Foodborne exposure to SARS-CoV-2 (the virus that causes COVID-19) is a route of transmission for the COVID-19 respiratory illness
• The FDA has not released any information regarding COVID-19

Product quality and shelf life can be the result of an effective sanitation program because ______________.

• a reduction in the microbial population can occur.
• antimicrobials are directly added to the food product.
• probiotics are used to sanitize equipment.
• all surfaces are irradiated during the sanitation process.

____________ is necessary for many enzymes to function and for proper immune system function, as well as wound healing.

• Iodine
• Fluoride
• Iron
• Zinc

Acids develop as fruits mature. These acids ________________.

• increase sugar content only
• increase sugar content and improve juice quality only
• increase sugar content, improve juice quality, and affect color development
• increase sugar content, improve juice quality, affect color development, and always increase the pH of fruit

The ____________ the freezing process is, the ______________ the ice crystals become.

• slower, smaller
• slower, larger
• faster, smaller
• faster, larger

Meat and poultry provide nourishment to microorganisms that lead to _____________.

• spoilage
• discoloration
• foodborne illness
• all of the above

When a food contains all the indispensable amino acids, it is called a/an ____________.

• complete food
• incomplete food
• complete protein
• incomplete protein

____________ is the reactions, both chemical and physical, that take place within cells.

• Digestion
• Absorption
• Osmosis
• Metabolism

The human tongue can sense sour, sweet, salty, and bitter because it is covered in hundreds of _____________.

• papillae
• flavor sensors
• pores
• microorganisms