Food Science CDE -Utah

The percent daily value recommendation on a Nutrition Facts label is based on a ______

calorie daily diet.

• 1,000

• 1,500

• 2,000

• 3,000

To reduce the risk of BSE in the U.S. food supply, ______ is not permitted in human food

products or dietary supplements

• Beef brain

• Beef cheek meat

• Pork brain

• Pork cheek meat

______ is a protein formed when glutenin and gliadin found in wheat.

• Keratin

• Gluten

• Gelatin

• Casein

The meat industry is mandated to have HACCP while FDA commodities other than juice

or seafood are mandated to have ______ plans for food safety.

• Preventive Controls for Human Food

• Process Containment for Food

• Production Checks for Food

• Potential Controls for Human Food

______ are compounds or metabolites produced by molds that are toxic or have other

adverse biological effects on humans.

• Psychrotrophs

• Mycotoxins

• Idophors

• Biofilms

When carbon dioxide is dissolved in a liquid, such as carbon dioxide in a carbonated

soda, the carbon dioxide is more soluble under ______.

• Colder temperatures

• Low pressure

• Pressure and temperature have no effect

• Warmer temperature

______ is an enzyme that converts milk sugar into glucose and galactose.

• Lactase

• Amylase

• Phytase

• Invertase

Pasteurization of milk will_______.

• Kill spoilage bacteria

• Denature enzymes

• Increase the rate of spoilage

• Decrease the safety of milk

Which of the following is not a function of fat in food?

• Tenderizing

• Flavor

• Aeration

• Gelling agent

A food scientist is designing a product that requires a mold inhibitor. Which one of the

following ingredients should this person select to provide this function?

• Propionic acid

• Calcium alginate

• Tartaric acid

• Silicon dioxide