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Worksheets2019 National FFA Food Science Test
Total questions: 50
Worksheet time: 50mins
Cell cultured food products derived from cell lines of livestock and poultry are a new technology under development. Who will provide regulatory oversight for these novel human food products?
Only FDA
Only USDA FSIS
Joint oversight by FDA and USDA FSIS
No regulatory oversight has been determined at this time
As a banana ripens from green to yellow, it __________.
becomes sweeter due to an increase in its sugar content
does not change in bitterness
becomes more bitter
has no change in sweetness or sugar content
You have been asked to develop a new salad dressing. One of the specifications is to use an oil with a low saturated fat content. Given the choices below, which would have the lowest saturated fat content?
Coconut Oil
Peanut Oil
Canola Oil
Sanitation
Aspergillus produces ______ that are used to clarify fruit juices.
Amylases
Cellulases
Sucrases
Invertases
________ is the creation and maintenance of hygienic and healthful conditions.
Cleanliness
Sterilization
Sanitation
Disinfection
A chocolate truffle and mint ice cream sandwich has the following ingredient statement: Chocolate truffle cookies (bittersweet chocolate [cocoa mass, sugar, cocoa butter, vanilla flavoring], butter[cream, natural flavoring], cane sugar, eggs, dark chocolate chips [cocoa liquor, sugar, cocoa butter, pure vanilla], unbleached flour [enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], cocoa powder, Madagascar bourbon vanilla extract [water, alcohol, sugar, vanilla bean extractives], sea salt, baking soda), mint ice cream (milk, cream, cane sugar, tapioca syrup, mint, peppermint essential oil, tapioca starch). What allergens must be declared in this product?
Chocolate, milk, wheat
Wheat, tapioca, milk
Chocolate, eggs, milk
Milk, eggs, wheat
Fresh olives picked from a tree contain a ________ compound requiring them to be cured to make them palatable.
sour
sweet
bitter
salty
The food industry uses four levels of heat preservation. Which of the following provides complete destruction of all microorganisms?
Commercial sterilization
Pasteurization
Sterilization
Blanching
The red color of an apple is important for consumer acceptance of red delicious apples so companies that produces apples use a ______ to measure redness, blueness, and yellowness of each apple lot.
Refractometer
Colorimeter
Gas Chromatograph
Torrymeter
_______ is a common method used to test the viscosity of mixtures such as ketchup.
The line-spread test
TBARS
Spectrophotometry
Gel electrophoresis
The space left in a container after adding food and sealing the top is called ___________.
voided space
open space
headspace
dead space
Food contact packaging material are regulated by the _______.
FDA
USDA
EPA
Federal Trade Commission
Food is placed on heated trays or shelves called _______ when vacuum drying procedures are used.
rollers
platens
potassium chloride
manganese chloride
_________ is National Food Safety Education month.
February
May
July
September
To extend the shelf life of chips and help prevent crushing during distribution, _____ is added to the bag during packaging.
oxygen
nitrogen
hydrogen
helium
As a popcorn kernel is heated, water within the kernel boils forming steam. The ________ to explode.
higher temperature of the steam causes the kernel
starches within the kernel cause the kernel
volume of the steam is greater than water increasing pressure within the kernel causing it
proteins within the kernel causes the kernel
________ is used to dye gourmet pastas black.
Ferrous gluconate
Squid ink
Saffron
Aniline
Concentrates in the form of soups, syrups and juices are produced by many companies. Which of the following statements is NOT true about concentrates?
They are more economical to ship due to water reduction in product
Proteins denaturation due to concentrated salts and minerals can cause the concentrate to slowly gel over time during storage
Concentrates have cooked flavors and color changes
Concentrates do not form gritty or sandy textures in sugary foods due to less formation of sugar crystals
________ are unstable flavor compounds formed when plant tissues are disrupted such as in chopped onions and garlic.
Tannins
Allyl sulfides
Terpenes
Saponins
The addition of sodium phosphate into a meat product to retain moisture and protect flavor is an example of a(n) ____________.
indirect food additive
color additive
direct food additive
flavor additive
Cheese curds form when globular casein molecules untangle, allowing _________ to bind with milkfat and one another.
nonpolar side chains
polar side chains
hydrophilic proteins
water attracting molecules
_____ is a compound commonly used to make no-salt seasonings because it contributes a salty flavor to foods.
Lithium chloride
Selenium chloride
Potassium chloride
Manganese chloride
Ingestion of ______ and causing illness is considered a food infection.
Bacillus cereus (emetic-type)
Salmonella
Clostridium botulinum
Staphylococcus aureus
When a solute such as salt or sugar is added to water, the ________.
freezing point increases and the boiling point decreases
freezing point and boiling point increases
freezing point decreases and the boiling point increases
freezing point and boiling point decreases
A food scientist working on product development is testing a new formulation. Before measuring restricted ingredients in the pilot lab, the scientist needs to __________ the weighing scale using a standard mass.
calibrate
level
regulate
quantify
A poultry company plans on selling fresh poultry. According to USDA FSIS, whole poultry and cuts can never be below ______ to be labeled as "fresh".
0.6°C
0°C
-3.3°C
-17.8°C
Freezing ________ enzymatic activity in a food product.
slows
stops
deactivates
has no effect on
Which of the following sugars is considered to be sweeter than sucrose?
Glucose
Sorbitol
Maltose
Fructose
Eggs marketed as "cage free eggs" are from chickens raised _________.
in pens or cages
inside poultry houses without cages
inside poultry houses with access to the outside
with organic feed
The chemical leavening agent baking soda works because it contains ___.
a strong acid
a strong base
carbon dioxide
sodium chloride
Manufacturers who use ________ (a source of phenylalanine) as a nonnutritive sweetener must include a warning label to inform consumers having a rare hereditary disease known as phenylketonuria.
Aspartame
Acesulfame potassium
Stevioside
Sucralose
In the context of food allergens, ________ occurs when a residue or trace amount of an allergenic food become incorporated into another food not intended to contain it according to the FDA.
infection
cross-contact
tainting
tampering
The acronym IPM is used by the food industry to mean ______________ as part of a cleaning and sanitation program.
integrated pest management
intelligent power management
interior points method
industrial preparedness measures
Lecithin is commonly added to hot cocoa mix to ________.
improve the shelf life of the mix
serve as emulsifier when water is added to cocoa
maintain the color stability of the mix
maintain the flavor stability of the mix
During freezing of ice cream, the mix is aerated by revolving blades in the freezer to _____.
prevent overrun in the product
incorporate large air cells to make the ice cream texture smoother
break down milk fat into smaller particles so the ice cream is creamy
incorporate small air cells to prevent ice cream from becoming a solid mass of frozen ingredients
When wheat is processed into flour, a loss of some nutrients occurs. To counteract this, companies are required to enrich flour with which of the following nutrients?
Niacin, thiamin, riboflavin, folic acid and iron
Niacin, thiamin, riboflavin and iron
Niacin, thiamin, riboflavin and folic acid
Niacin, thiamin and folic acid
Which of the following components is required to be displayed on the principal display panel?
Ingredient statement
Net quantity or amount
Company name and address
Major food allergens
During thermal processing, the last point in a can or mass of food to reach the desired temperature is called the __________.
hot point
flash point
cold point
finish point
According to USDA FSIS, which of the following would not be considered a ratite?
Rhea
Squab
Ostrich
Emu
One important advantage to using glass as food packaging material is that it is ___________.
very strong and resilient
economical to ship
chemically inert
protective of food color stability
Canned tuna in oil takes longer to process than canned tuna in water. What is the reasoning behind this?
Fat is a better conductor of heat than water
Water has no influence on conduction in this process
Water is a better conductor of heat than fat
Fat has no influence on conduction in this process
During the production of wine, yeast is separated from the wine in a step called _______.
maceration
centrifugation
tanking
racking
A safe handling label must be present on all packages of meat that are sold ____________.
fully cooked and ready to reheat
not ready to eat
ready to eat
fully cooked and ready to reconstitute
Lean beef has a ________ than asparagus so less energy is required to reduce the temperature of beef than asparagus.
higher specific heat
higher dew point
lower specific heat
lower dew point
To produce decaffeinated coffee, green coffee beans are soaked in water producing a solution saturated with caffeine and flavor compounds. The solution is passed through ________ to remove the caffeine.
a carbon filter
a paper filter
an infrared filter
a UV filter
You are securing olive oil for a product formulation and need to know where the ingredient is produced. The country that produces the most olive oil is _____.
Greece
Italy
Spain
Tunisia
Benzene in water is considered ______ hazard.
a biological
a physical
a chemical
not to be a
Clostridium botulinum spores can germinate and grow at a _____.
pH of ≤4.6 and in an aerobic environment
pH of ≥4.6 and in an anaerobic environment
pH of ≤4.6 and in an anaerobic environment
pH of ≥4.6 and in an aerobic environment
FDA is requiring food companies to update Nutrition Facts labels to reflect updated scientific findings. New labels must ______.
include Vitamin E and Magnesium while Calcium and Iron are no longer required but may be listed voluntarily
include Vitamin D and Potassium while Vitamins A and C are no longer required but may be listed voluntarily
include Vitamin K and Selenium while Vitamin A and Calcium are no longer required but may be listed voluntarily
include Vitamin B12 and Zinc while Vitamin C and Iron are no longer required but may be listed voluntarily
Your company moved its bread baking production facility from Minneapolis, MN (altitude 830 feet) to Denver, CO (altitude 5,280 feet). Which of the following adjustments should the company make to their formulation/process so they continue to produce the same quality product in their new location? Assume the company is making only one adjustment if one is made.
Use less flour in the formulation
Use more water in the formulation
Increase the amount of yeast in the formulation
No change is needed
