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Worksheets2019 District Food Science Test
Total questions: 48
Worksheet time: 36mins
Name
Class
Date
1.
Lecithin is an emulsifier because?
a)
it has a polar end that is attracted to oil and a non-polar end that is attracted to water.
b)
it inhibits oil (dispersed phase) from being dispersed into water (continuous phase)
c)
it has a polar end that is attracted to water and a non-polar end that is attracted to oil.
d)
it disrupts an emulsion colloid
2.
The percent daily value recommendation on a Nutrition FActs lable is based on a ____ calorie daily diet.
a)
1000
b)
1500
c)
2000
d)
3000
3.
The science based _____ was formed in 1963 to develop international food standards, guidlines, and codes of practice that protect human health.
a)
world health organization
b)
food and agricultural organization
c)
codex alimentarius
d)
UNICEF
4.
____ is a protien formed from glutenin and glaiden found in wheat.
a)
keratin
b)
gluten
c)
gelatin
d)
casein
5.
When equal amounts of water and cooking oil are placed in matching containers over identical heat sources, the temp. of the cooking oil will increase much faster than water because ___.
a)
a specific heat of water is higher than that of oil
b)
the specific heat of oil is highter than that of water
c)
the density of water is higher than that of oil
d)
the density of oil is higher than that of water
6.
A large pressure canner used to commercially can food is called a ___.
a)
finisher
b)
extruder
c)
retort
d)
formax
7.
The meat industry is mandated to have HACCP while FDA commodities other than juice or seafood are mandated to have ____ plans for safety.
a)
preventitive controls for human food
b)
proccess containment for food
c)
production checks for food
d)
potential controls for human food
8.
Soy sauce is a flavoring ingredient produced by fermenting a mix of soybeans and wheat with ____.
a)
rhizopus
b)
aspergillus
c)
penicillium
d)
acetobactor
9.
_____ is a Gram-positive, rod-shaped, spore-forming obligate aeorobe that caused illness outbreaks associated with fried rice and warmed-over mashed potatoes.
a)
bacillus cereus
b)
clostridium perfringens
c)
clostridium botulinum
d)
staphylococcusaureus
10.
When oxygen reacts with ____ in freshly cut banana, the bananas turn brown.
a)
acids
b)
bases
c)
enzymes
d)
moisture
11.
If an acid is added to milk lowering the pH to about 4.6, the ____ breaks down and forms lumps called curds.
a)
whey
b)
casein
c)
calcium
d)
lactose
12.
Sodium nitrite is added to some meat products as a ____.
a)
stabilizer
b)
pH controller
c)
curing agent
d)
binding agent
13.
When carbon dioxide is dissolved in a liquid such as carbon dioxide in a carbonated soda, the carbon dioxide is more soluble under ___.
a)
colder temperatures
b)
low pressure
c)
pressure and temperature have no effect
d)
warmer temperatures
14.
Which of the following sugars is considered to be the sweetest?
a)
glucose
b)
maltose
c)
fructose
d)
sucrose
15.
______ is an enzyme that converts milk sugar into glucose and galactose.
a)
Lactase
b)
Amylase
c)
Phytase
d)
Invertase
16.
A company developed a new food product and is asking several hundred people how much they like or dislike the product or one of its flavor/texture characteristics. This would be an example of a _____.
a)
consumer panel
b)
laboratory panel
c)
highly trained expert panel
d)
research panel
17.
Pasteurization of milk will _____.
a)
kill spoilage bacteria
b)
denature enzymes
c)
increase the rate of spoilage
d)
decrease the safety of the milk
18.
Cadmium is an example of a(n) _____.
a)
heterogeneous mixture
b)
homogeneous mixture
c)
element
d)
compound
19.
______ are the most common pests in food processing plants and foodservice facilities throughtout the world and they are active at night spreading undesirable organisms through contact with food.
a)
Fruit flies
b)
Weevils
c)
Spiders
d)
Cockroaches
20.
A cluster of boils that arrive after squeezing a boil to spread staphylococci on the skin is called _____.
a)
pimple
b)
psoriasis
c)
meningitis
d)
carbuncle
21.
A company recalled chicken spring rolls because the product contained eggs that were not listed on the package label. This would be an example of a hazard due to a(n) ______.
a)
pathogen
b)
allergen
c)
radiological containment
d)
physical containment
22.
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?
a)
Propionic acid
b)
Calcium alginate
c)
Tartaric acid
d)
Silicon dioxide
23.
White chocolate contains _____.
a)
chocolate liquor
b)
cocoa butter
c)
caffeine
d)
chocolate butter
24.
The goal of _____ is to develop food varieties that grow more abundantly under stressful conditions, taste better, last longer, and may be allergy-free.
a)
biotechnology
b)
epidemiology
c)
microbiology
d)
physiology
25.
Three enzymes which come from papaya fruit are diluted with salt to make a dry powder that can be used as a___?
a)
coagulation agent
b)
clarifying agent
c)
meat tenderizer
d)
antioxidant
26.
the process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level is called ____
a)
coagulation agent
b)
denaturation
c)
hydrolysis
d)
hydrogenation
27.
Which of the following is not a water soluble vitamin?
a)
Vitamin C
b)
Vitamin K
c)
Vitamin B2
d)
Thinamin
28.
___ is a method that measures ATP by its reaction with the luciferin-luciferase complex to provide an indication of the microbial load on the surface of food processing equipment
a)
turbidity
b)
impedance
c)
bioluminescence
d)
catalase
29.
___ is a pathogen that has the potential to contaminate ready-to-eat-foods by contaminating the food after processing and beforepackaging, and was responsible for a recent recall with Eggo waffles.
a)
E. coli O157:H7
b)
Salmonella sp.Staphylococcus aureus
c)
Listeria monocytogenes
30.
Product that is contained in a MAP package means that it is packaged in ____.
a)
modified activated pressure
b)
modified atmosphere packaging
c)
membrance advanced packaging
d)
managed aerobic plastic
31.
_____ is the main plant fiber found in food and is a polymer made of a form of glucose called beta-D-glucose
a)
Pectin
b)
Hemicelllulose
c)
cellulose
d)
Algal polysaccharide
32.
the type of electromagnetic waves used for irradiation are called ____.
a)
gamma rays
b)
infrared waves
c)
ultraviolet waves
d)
radio waves
33.
___ is (are) a water soluable pigment found in blackberries, bluebaerries, and other fruits and vegetables, and turn red in acid solutions.
a)
chlorophyll
b)
tannins
c)
anthocyanins
d)
quinones
34.
_____ is an artificial sweetener that is a chlorinated sucrose dirivitive, is not absorbed by the body when consumed, and does not break downwith heat so it can be used in baked products.
a)
sucralose
b)
aspartame
c)
acesulfame potassium
d)
stevia
35.
according to the U.S. government, ground beef should be cooked at a min. internal temp. of _____ for safety.
a)
62.8 C
b)
65.6 C
c)
68.3 C
d)
71.1 C
36.
Bread manufactured from ____ can use the term "whole wheat" on the label
a)
wheat with the germ and bran removed
b)
wheat with germ intact
c)
wheat with the bran intact
d)
wheat with the bran and germ intact
37.
Onions, leeks, garlic and chives are rich in ___ which seem help prevent cancer and do kill bacteria, fungi and viruses.
a)
isoflavones
b)
allyl sulfides
c)
xanthophylls
d)
indoles
38.
Unami is found in food and beverages that are high in _____
a)
sodium
b)
fats
c)
carbohydrates
d)
amino acids
39.
The aroma and color of pancakes come from a chemical reaction known as ____
a)
enzymatic browning
b)
Mailard browning
c)
carmelization
d)
oxidative browning
40.
____ is the protection of food products from intentional adulteration by biological, chemical, physical or radiological agents
a)
HACCP
b)
Process Containment for Food
c)
Food Defense
d)
Surveillance
41.
A food technologist is making a new product that will use a powdered granulated sugar with an added anti-caking agent such as cornstarch. This type of sugar is called ____
a)
table sugar
b)
brown sugar
c)
molasses
d)
confectioners' sugar
42.
The color of fresh meat before it becomes oxygenated is ___
a)
red
b)
brown
c)
purple
d)
blue
43.
____ bacteria are used for fermentation in the vinegar making process
a)
Lactic acid
b)
acetic acid
c)
carbon dioxide
d)
proteolytic
44.
In the U.S., milk is regulated by the ____
a)
Department of Health and Human Services Food and Drug Administration
b)
United States Department of Agriculture Food Safety and Inspective Service
c)
United States Department of Agriculture Food Safety and Inspection Service
45.
The more solute present in a solution, the _____ the boiling point and the ______ the freezing point will be.
a)
lower, lower
b)
lower, higher
c)
higher, lower
d)
higher, higher
46.
Sublimation is included in a method of food preservation called _____.
a)
dehydration
b)
retorting
c)
freeze drying
d)
refrigeration
47.
_____ is the change of a protein's shape under stress, such as when egg whites are beaten to form a foam.
a)
Acetylation
b)
Derivatization
c)
Acylation
d)
Denaturation
48.
Honey, jam, fruitcake, pepperoni, dates, and fruit strips are examples of ______.
a)
Intermediate moisture foods
b)
Dehydrated foods
c)
Irradiated foods
d)
Freeze-dried foods
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