WorksheetsFood Science and Safety Quiz I
Total questions: 20
Worksheet time: 10mins
Which of the following measures the amount of free water NOT chemically bound in a food?
pH level
Water activity
Osmosis
Calories
Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions?
Nonenzymatic browning
Leavening
Fermentation
Boiling
In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?
NaCO
NaOH
NaH
NaCl
There are two reactions between baking soda and vinegar; one is an acid-base reaction and the other is which of the following?
Synthesis
Decomposition
Single displacement
Double synthesis
Which of the following is a mixture of two or more immiscible liquids?
Concentration
Emulsion
Colloid
Supersaturated solution
Which of the following is NOT an example of an emulsion?
Mayonnaise
Hollandaise sauce
Vinaigrette prepared with only oil and vinegar
Ketchup
Which of the following are proteins which act as catalysts to help complex reactions occur?
Inhibitors
Substrates
Enzymes
Carbohydrates
Sienna has made a marinade for some meat and decided to include pineapple juice to help tenderize the meat. What enzyme is found in pineapples which tenderizes meat?
Ficin
Papain
Bromelin
Pinepain
Which of the following is NOT true of caramelization?
Results in a nutty flavor
Causes green color formation
Oxidizes sugar
Causes brown color formation
Allister left a loaf of bread on the counter and the loaf hardened. Which of the following processes caused this hardening?
Gelatinization
Syneresis
Retrogradation
Gelation
The acronym GRAS stands for which of the following?
Generally Required to be Safe
Generally Recognized as Safe
Genuinely Required to be Safe
Genuinely Recognized as Safe
Which of the following terms describes an illness caused by the ingestion of toxins and is also known as a foodborne intoxication?
Food infection
Food poisoning
Food rancidity
Food spoilage
Which of the following describes when the outermost portion of a food is dried while the interior remains moist?
Case hardening
Freezer burn
Cold shortening
Fat caps
Which of the following is a packaging technique which injects a blend of components to extend product shelf life?
Vacuum packaging
Modified atmosphere packaging
Shrink wrapping
Overwrap packaging
Which of the following causes Salmonellosis?
Salmonella spp.
E. coli O157:H7
Clostridium perfringens
Listeria monocytogenes
Which of the following causes Hemolytic Uremic Syndrome?
Salmonella spp.
E. coli O157:H7
Clostridium perfringens
Listeria monocytogenes
The acronym HACCP stands for which of the following?
Hazard Analysis and Crucial Control Points
Hazard Analysis and Critical Control Parameters
Hazard Analysis and Critical Control Points
Hazard Analysis and Crucial Control Parameters
HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs?
U.S. National Guard
Centers of Disease Control and Prevention
U.S. Navy
NASA
Which of the following is a substance which, if found in a food product, is not fit for human consumption?
SSOP
Coliform
Allergen
Adulterant
Which of the following requires food processors to prevent cross-contamination of allergens into products where they are NOT ingredients?
Food Safety Inspection Act
Environmental Protection Agency
Food Allergen Labeling & Consumer Protection Act
Delaney Clause
