Food Science-Fall Finals Review

The government agency which ensures the safety of all food in the United States is  the __________. 

• FSIS

• FDA

• USDA

• MAP

Which of the following should be displayed on food packaging? Check all that apply.

• Brand identification

• Cooking instructions

• Health warning

• Ingredient information

• Substitution ideas

Which of the following is NOT included in the list of common food allergies?

• eggs

• dairy

• peanuts

• water

Which container box or wrapper holds individual food units together?

• Retail container

• Secondary container

• Primary container

• Tertiary Container

Sophia is viewing a food label and wants to know what the daily percentage of vitamin A is in the product. Which component should she look at to find the correct information?

• Nutrition facts

• Ingredients

• Identification

• Health claims

Which of the following companies helped to develop HACCP?

• Kraft Foods ®

• Yum Brands ®

• General Mills ®

• Pillsbury ®

Which of the following does not require a HACCP plan?

• meat

• juice

• seafood

• candy

What is the illness called when one ingest food which contains live pathogenic
microorganisms which grow in the human intestine? 

• Food infection

• Food intoxication

• Foodborne Illness

• Clostridium botulin

A gallon of milk expired and has soured because the milk enzyme lactase turned
the milk protein lactose into lactic acid. Which of the following types of spoilage
could have occurred? 

• Fermentation

• Putrefaction

• Rancidity

• Microbial growth

In the reaction between hydrochloric acid and sodium hydroxide, which common
substance is formed as the salt of the acid-base reaction? 

• Table salt

• Season salt

• Low sodium salt

• Low chlorine salt