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WorksheetsUnit 4 Food Science Even Years as of 2021
Total questions: 80
Worksheet time: 40mins
Name
Class
Date
1.
Fermentation allows the growth of microorganisms in order to produce a stable product.
a)
true
b)
false
2.
Microorganisms can become food, and biotechnology changes the way microorganisms are used.
a)
true
b)
false
3.
Fermentation is a new form of food preservation.
a)
true
b)
false
4.
Cheese making relies on the fermentation of lactose (milk sugar) by lactic acid bacteria.
a)
true
b)
false
5.
Heat processing under pressure is required to kill microorganisms during the pickling process.
a)
true
b)
false
6.
Some microorganisms are used for animal feed and human food.
a)
true
b)
false
7.
Biotechnology cannot improve the flavor of food.
a)
true
b)
false
8.
BST is used in cheese manufacturing.
a)
true
b)
false
9.
The main benefit of fermentation is that it preserves a product.
a)
true
b)
false
10.
Biotechnology and its changes to food production has been universally accepted.
a)
true
b)
false
11.
Lactic acid bacteria with propionic acid bacteria produces _____.
a)
cooking wine
b)
swiss cheese
c)
cider
d)
blue cheese
12.
Yeasts with acetic acid bacteria act on _____.
a)
whiskeys
b)
wines
c)
breads
d)
cacao beans (chocolate)
13.
_____ is a concentrated number of the organisms desired to start the fermentation.
a)
yeast by product
b)
mold growth
c)
a starter culture
d)
a glucose tester
14.
Which of the following statements about fermentation microorganisms is correct?
a)
Fermented food can be more nutritious than their unfermented original forms.
b)
Fermentation microorganisms reduce the vitamins and growth factors in the food
c)
Fermentation microorganisms lock nutrients in indigestible materials within plant cells.
d)
Fermentation enzymatically combines polymers into sugars that are indigestible by humans
15.
Many of the microorganisms that cause spoilage cannot tolerate salt concentrations _____.
a)
only up to 1.5 percent
b)
above 2.5 percent
c)
only below 2.0 percent
d)
none of the above
16.
Salt in a solution is called _____.
a)
sodium emulsion
b)
saltwater suspension
c)
brine
d)
saline
17.
Cheese making relies on the fermentation of _____.
a)
dextrose
b)
lactose
c)
maltose
d)
galactose
18.
Sour cream usually has a fat content _____.
a)
of more than 33 percent
b)
of approximately 10 percent
c)
between 12 percent and 30 percent
d)
between 5 percent and 10 percent
19.
Single-celled proteins (SCPs) can be used for _____.
a)
animal feed
b)
medicinal purposes
c)
fermenting alcohol
d)
alternative fuels
20.
The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.
a)
genetic engineering
b)
biotechnology
c)
recominant DNA technology
d)
genetic repurposing
21.
Like herbal supplements, the Food and Drug Administration (FDA) has no jurisdiction over the use of additives.
a)
true
b)
false
22.
The Delaney clause states that the food industry cannot add any substance to food if it induces cancer when ingested by humans or animals.
a)
true
b)
false
23.
One principal function of food additives is to maintain food freshness.
a)
true
b)
false
24.
Color additives are no longer permitted for direct addition to human food in the United States.
a)
true
b)
false
25.
Synthetic flavoring agents have been banned in the United States.
a)
true
b)
false
26.
Emulsifiers improve the uniformity of a food.
a)
true
b)
false
27.
Acidulants make food moist.
a)
true
b)
false
28.
Consumers constantly demand new and improved fat replacers.
a)
true
b)
false
29.
The FDA considers irradiation of food to be an additive.
a)
true
b)
false
30.
The majority of direct food additives fall into the category of Generally Recognized as Safe.
a)
true
b)
false
31.
The Delaney clause was a _____ amendment to the Food, Drug, and Cosmetic Act.
a)
1958
b)
1962
c)
1970
d)
1985
32.
The group of food additives that add the most value to foods are the _____.
a)
color modifires
b)
preservatives
c)
fat replacers
d)
flavoring agents
33.
_____ help protect food from changes when exposed to oxygen.
a)
Antimicrobial agents
b)
Sequestrants
c)
Antioxidants
d)
Color modifiers
34.
_____ is a certifiable color.
a)
Canthaxanthin
b)
Ferrous gluconate
c)
Titanium dioxide
d)
FD&C Blue No. 1
35.
_____ are water-insoluble forms of dyes.
a)
Lakes
b)
Loughs
c)
Meres
d)
Tarns
36.
Synthetic flavorings that resemble natural flavors _____.
a)
have been outlawed in more than 20 countries
b)
are more stable than natural flavors
c)
provide additional nutritional value
d)
are used to improve food uniformity
37.
_____ add smoothness, color uniformity, and flavor uniformity to such foods as ice creams, chocolate milk, and artificially sweetened beverages.
a)
acidulants and sequestrants
b)
stabilizers and thickeners
c)
chelating agents and antioxidants
d)
antioxidants and antimicrobial agents
38.
_____ are added to foods primarily to change the taste and to control microbial growth.
a)
Sequestrants
b)
Chelating Agents
c)
Acidulants
d)
antioxidants and antimicrobial agents
39.
Amalean I and Amalean II are _____.
a)
fat replacers
b)
nutritional additives
c)
color modifiers
d)
texturing agents
40.
The banning of cyclamates in _____ produced a presidential directive to review the safety of the GRAS substances and led to the FDA's cyclic review of all direct and indirect additives.
a)
1969
b)
1958
c)
2002
d)
1985
41.
Food-packaging development started with humans' earliest beginnings.
a)
true
b)
false
42.
Nutritional information and ingredients are always found on a food label.
a)
true
b)
false
43.
Packaging is an industry in itself, and some universities offer degree programs in package engineering.
a)
true
b)
false
44.
The most common hermetic containers are plastic bottles.
a)
true
b)
false
45.
Food packaging no longer must meet food-grade container specifications.
a)
true
b)
false
46.
Tin-free steel must be soldered at the seams.
a)
true
b)
false
47.
Composite paper cartons cannot be sterilized.
a)
true
b)
false
48.
Packaging innovation is becoming more about cost than convenience.
a)
true
b)
false
49.
A modern food package has many functions, but its main purpose is to physically protect a product during transport.
a)
true
b)
false
50.
Aside from protecting food, a package serves as a vehicle for the manufacturer to communicate with consumers.
a)
true
b)
false
51.
_____ containers come into direct contact with food.
a)
Primary
b)
Secondary
c)
Tertiary
d)
All of the Above
52.
The _____ food packaging method includes containers being preformed at another site and then filled at the processing plant in the production line.
a)
preform-fill-seal
b)
form-prefill-seal
c)
form-fill-seal
d)
preform-prefill-seal
53.
If packaging is _____, the container will not transfer nonfood chemicals into the food and does not contain chemicals that could be hazardous to human health.
a)
sterilized
b)
hermetically sealed
c)
sanitary
d)
food-grade
54.
Thermoplastic adhesive-bonded seams do away with the need for _____.
a)
solder
b)
metal cans
c)
tin-free steel
d)
aluminum
55.
Aluminum _____.
a)
is highly corrosive.
b)
creates shipping concerns.
c)
has less structural strength than steel cans.
d)
requires a side and bottom seam for an effective seal
56.
Newer plastic materials even contain _____, which makes them more biodegradable.
a)
copolymers
b)
cornstarch
c)
ionomers
d)
vegetable lard
57.
Technology ensures that the materials used in the production of retortable pouches protect the food and do not _____.
a)
add extra weight to the packaged food
b)
require additional costs for the packaging
c)
necessitate multiple layers for the packaging
d)
contribute to harmful extratries to the food
58.
_____ are an example of an edible film.
a)
Sausage casings
b)
Retortable pouches
c)
Fruit rinds
d)
All of the above
59.
_____ tests measure barrier properties, strength, heat-seal ability, and clarity.
a)
Chemical
b)
Clarification
c)
Mechanical
d)
Mitigation
60.
_____ are currently the most recycled container.
a)
Plastic milk jugs
b)
Aluminum cans
c)
Cardboard boxes
d)
Plastic soda bottles
61.
Most milk in the United States is produced by cows.
a)
true
b)
false
62.
Removing water from milk does not change its shelf life.
a)
true
b)
false
63.
Milk fresh from a cow contains microorganisms that are harmful to humans.
a)
true
b)
false
64.
High quality milk has a high number of somatic cells.
a)
true
b)
false
65.
Traditionally, cheese was made as a way to preserve milk's nutrients.
a)
true
b)
false
66.
Homogenization should be done for milk used to make cheese.
a)
true
b)
false
67.
Milk available in stores today is usually pasteurized and homogenized.
a)
true
b)
false
68.
One well-known substitute for a milk product is margarine.
a)
true
b)
false
69.
Where fat is replaced in a milk product, the replacement must perform the same function as the original fat.
a)
true
b)
false
70.
Whipped butter is not churned like regular butter.
a)
true
b)
false
71.
According to the standard of identity under Title 21 of the Code of Federal Regulations, milk in the final package form for beverage shall contain _____.
a)
not less than 9.25 percent milk solids not fat and no less than 4.25 percent milk fat.
b)
not less than 8.25 percent milk solids not fat and no less than 3.25 percent milk fat
c)
not less than 12.25 percent milk solids not fat and no less than 5.25 percent milk fat
d)
not less than 10.25 percent milk solids not fat and no less than 8.25 percent milk fat
72.
Since 1970, milk production in the United States has risen by _____.
a)
almost half
b)
nearly two-thirds
c)
approximately three-quarters
d)
less than one-third
73.
_____ milk is used for fluid, or beverage, milk products.
a)
Class I
b)
Class II
c)
Class III
d)
Class IV
74.
All raw milk must be processed within _____ of receipt at the plant.
a)
12 HOURS
b)
24 HOURS
c)
36 HOURS
d)
72 HOURS
75.
Milk is homogenized to _____.
a)
kill harmful bacteria that could cause illness in consumers
b)
remove the excess fat solids from the final product
c)
prevent the cream portion from rising to the top of the package
d)
extend the shelf life of milk that is shipped long distances
76.
Federal law requires that butter contain _____ percent milk fat.
a)
no more than 65
b)
approximately 70
c)
roughly 75
d)
at least 80
77.
In the butter-making process, ripening takes _____.
a)
7 to 10 hours
b)
12 to 15 hours
c)
1 to 2 days
d)
3 to 5 days
78.
_____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.
a)
sour cream
b)
cream cheese
c)
yogurt
d)
whipped cream
79.
Ice cream contains _____ sweeteners.
a)
up to 40 percent
b)
a minimum of 24 percent
c)
12 percent to 16 percent
d)
no more than 10 percent
80.
For maintaining quality, fresh milk should be stored in a home refrigerator for no more than _____.
a)
10-30 days
b)
two weeks
c)
three weeks
d)
5 days
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