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Worksheets2024 Food Science General Knowledge Exam
Total questions: 50
Worksheet time: 25mins
Which of the following prompted the discipline of food science to emerge?
Cross-contamination in home kitchens caused foodborne illness
The USDA declared the need for food science
Food preparation shifted from the home to the factory due to technology advances
None of the above
Which of the following is required to calibrate an alcohol thermometer?
Ice water
Boiling water
70% ethanol
A&B
What is/are the best food vehicle(s) for delivering Vitamin E as a fortificant?
Orange juice
Fats and oils
Milk and dairy products
Cereal
Why is the milk that is used for yogurt production heated?
Kill undesirable bacteria
Denature proteins
Contribute to thick texture
All of the above
Which is an advantage of concentrated foods?
Shipping and packaging cost savings
Customers can dilute the product to their taste preferences
Less water is required, improving environmental sustainability
More intense color desirable to consumers
What is freezer burn?
Undesired sublimation of frozen foods
Desired sublimation of frozen foods
Undesired freezing that occurs only in a blast freezer
None of the above
In comparison to proteins and carbohydrates, fats provide _________ as many calories.
2x
3x
4x
5x
What is another name for glucose?
Fructose
Sucrose
Dextrose
Aspartame
Which of the following is not true about water?
Contains one oxygen atom
Contains two hydrogen atoms
The compound is held together by covalent bonds
All of the above are true
Eggs have carbon dioxide that escapes through the porous shell during storage. What
happens to pH of the egg as carbon dioxide escapes?
Remains the same
Increases
Decreases
This does not happen in eggs
Excess consumption of which substances may cause diarrhea?
Glycerol
Mannitol
Sorbitol
All of the above
Caffeine reaches its maximum effects______ minutes after consumption.
15 to 45
30 to 60
60 to 90
90 to 120
Which of the following are used to produce wine?
Honey
Dandelions
Grapes
All of the above
According to Centers for Disease Control and Prevention estimates, about _______ of
salmonellosis outbreaks involve eggs?
25%
50%
75%
85%
Which of the following viruses have been associated with foodborne illness?
Rotavirus
Norovirus (Norwalk)
Hepatitis A
All of the above
Which soft drink ingredient is an effective meat tenderizer?
Carbon dioxide
Phosphoric acid
Sodium benzoate
Sweeteners
Acrylamides are a by-product of ________?
Baking
Cooking
Frying
All of the above
What causes taste bias?
Negative experiences that lead a person to disliking a food
Positive food experiences
Taste preferences
All of the above
What can lead to systematic error?
Too many variables
A poorly designed experiment
A&B
None of the above
Why is sodium dioxide or potassium metabisulfite added to wine?
Prevent unwanted growth of organisms
Stabilize color
A&B
None of the above
Which of the following is a liquid-in-liquid solution?
Carbon dioxide in water
Alcohol in water
Sugar in water
All of the above
When should a marketing campaign be prepared for a new food product?
During idea conception
During initial formulation and development
Before sensory testing begins
Simultaneously with preparing to manufacture the product
Isoflavones are present in which of the following foods?
Soy products
Chickpeas
Licorice
All of the above
Riboflavin is a natural coloring agent that provides a ________ color.
Yellow-red
Yellow
Red-orange
Orange
High-dose irradiation has been recommended for ________.
Spices
Leafy greens
Fresh ground beef
None of the above
Pure lactic acid is produced from ________.
Yogurt
Whey
Casein
Sour cream
In the metric system, the prefix hecto means ________.
One
Ten
Hundred
Thousand
On the Celsius scale (°C), which of the following would be considered room temperature?
4
11
21
30
Sources of modified starches most commonly include ________.
Wheat
Corn
Soy
All of the above
In an enzymatic reaction, what is the substrate?
Coenzyme necessary for the reaction to proceed
Location where the enzyme acts
Energy needed to start the reaction
None of the above
Gelatin is a ________.
Protein
Carbohydrate
Lipid
Artificial sweetener
What is another name for tocopherol?
Vitamin A
Vitamin B
Vitamin D
Vitamin E
What is the preferred water activity (aw) for most yeasts?
0.83–0.96
0.90–0.91
0.87–0.94
0.70–0.80
What is the preferred pH range for most molds to grow?
6.5–7.5
4.0–6.5
4.0–6.8
2.9–6.0
Water activity is a measure of the ______________ to support chemical and biological reactions.
Free water available
Bound water unavailable
Amount of water added to a food that is available
None of the above
What is the maximum FDA‑approved irradiation dose for spices and seasonings?
30 kGy
50 kGy
70 kGy
100 kGy
When combining vinegar and baking soda, the fizz that forms is ____________.
Toxic
The result of carbon dioxide physically separating from water
The result of carbon dioxide forming through a chemical reaction
A & C
Which of the following is the name of a saturated fatty acid?
Oleic
Butyric
Linoleic
Linolenic
Which of the following correctly describes indispensable amino acids?
Do not need to be provided by the diet because they can be sufficiently produced by the body
Must be provided by foods in a diet and are required for growth of new tissues
Considered nonessential
A & C
What is sucralose?
Sugar substitute that is manufactured through the addition of chlorine atoms to
sugar
A natural extract from a plant leaf
A sweet alcohol
The common name for aspartame
What is the recommended storage time (shelf life) for ice cream?
1 month
2 months
6 months
9 months
In the United States, organic foods must meet requirements of the ______________ in
order to be labeled organic.
FDA Organic Program
USDA Organic Program
National Organic Program
United States Organic Foods Program
Chemical leavening agents cause an acid‑base reaction that leads to the formation of ___________?
Carbon dioxide
Water
Salt
All of the above
Which type of tea has the largest caffeine content?
White
Green
Black
They all have the same caffeine content
During cooking, the browning reaction between carbohydrates and proteins is called ____________.
Acrylamide
Aldehyde
Maillard
Methionine
____________ are responsible for the characteristic texture of gummy bears.
Carbohydrate gums
Pectins
Gelatinized starches
None of the above
Bottled water is regulated by the __________
Environmental Protection Agency
Food and Drug Administration
United States Department of Agriculture
Centers for Disease Control and Prevention
Which type of sensory panel is most used during the development of a food product?
Consumer taste panelists
Robotic and electronic sensory testing
Trained taste panelists
Both B and C
Which of the following laws was passed in 1906?
a. Pure Food and Drug Act
b. Food, Drug, and Cosmetic Act
c. Meat Inspection Act
d. A & C
What pH is needed for Clostridium botulinum to grow?
4.0–4.2
4.2–4.4
4.4–4.6
4.6 or greater
