Food Science 2021 Knowledge Exam

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 increases 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