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Worksheets2021 Food Science CDE Test
Total questions: 50
Worksheet time: 4hrs 10mins
Humans “burn” food for energy. Which of the following can humans obtain energy from consuming?
Proteins
Carbohydrates
Lipids
All of the above
According to the United States Food and Drug Administration (FDA), which of the following is true regarding COVID-19 and the safety of our food supply?
COVID-19 is now recognized as a foodborne illness
There is currently no evidence that food or food packaging have been associated with COVID-19 transmission
Foodborne exposure to SARS-CoV-2 (the virus that causes COVID-19) is a route of transmission for the COVID-19 respiratory illness
The FDA has not released any information regarding COVID-19
Product quality and shelf life can be the result of an effective sanitation program because _____________.
a reduction in the microbial population can occur.
antimicrobials are directly added to the food product.
probiotics are used to sanitize equipment.
all surfaces are irradiated during the sanitation process.
____________ is necessary for many enzymes to function and for proper immune system function, as well as wound healing.
Iodine
Fluoride
Iron
Zinc
Acids develop as fruits mature. These acids ________________.
increase sugar content only
increase sugar content and improve juice quality only
increase sugar content, improve juice quality, and affect color development
increase sugar content, improve juice quality, affect color development, and always increase the pH of fruit
The ____________ the freezing process is, the ______________ the ice crystals become.
slower, smaller
slower, larger
faster, smaller
faster, larger
Meat and poultry provide nourishment to microorganisms that lead to ______________.
spoilage
discoloration
foodborne illness
all of the above
When a food contains all the indispensable amino acids, it is called a/an _____________.
complete food
incomplete food
complete protein
incomplete protein
____________ is the reactions, both chemical and physical, that take place within cells.
Digestion
Absorption
Osmosis
Metabolism
The human tongue can sense sour, sweet, salty, and bitter because it is covered in hundreds of _______________.
papillae
flavor sensors
pores
microorganisms
______________ is the international food standards-setting body that protects consumer health and fair food trade practices by establishing voluntary international food standards, codes of practice, and guidelines.
Codex Alimentarius
United States Department of Agriculture
United States Food and Drug Administration
Hazard Analysis and Critical Control Points (HACCP)
Using modern molecular biology to alter genetic material by removing, adding, or rearranging genes is called _______________.
whole genome sequencing
genetic engineering
nanotechnology
none of these
The ______________ in red wine are associated with a reduction in heart disease.
indoles
polyphenols
carotenes
allyl sulfides
GRAS is an acronym for ________________.
Generally Recognized As Safe
Generally Recognized Antimicrobial Substance
Genetic Removal of Antimicrobial Substance
Genetic Removal of Amylopectin Starch
A food intoxication is a foodborne illness that is caused by ________________.
ethanol in a food product
toxins from a sanitizing agent used during sanitation
a toxin released from microbes
none of these
According to the USDA, a product labeled as “Organic” means the product contains _______________.
100% organic ingredients
a minimum of 95% organic ingredients
at least 70% organic ingredients
specific organic ingredients
When making pastries, the role of fat is to _______________.
add elasticity to the dough
provide shape to the final product
hold water in the dough
provide texture to the final product
GMPs is an acronym for ________________.
Good Manufacturing Procedures
Good Manufacturing Practices
Great Manufacturing Procedures
Great Manufacturing Practices
On the new Nutrition Facts label, which of the following are included under “Added Sugars”?
Naturally-occurring sugars
Sugars added during processing
Naturally-occurring sugars and sugars added during processing
None of these
The ____________ is the material that is being dissolved in a homogenous mixture.
solute
solvent
solution
substance
During refrigeration, the ____________ of the air can be changed to stop respiration and extend the shelf life of a food.
circulation
filtration
gas content
pressure
Which of the following is the definition for food defense?
Access to nutritious, safe food
Protecting food products from unintentional adulteration by chemical, biological, radioactive, or physical contaminants
Protecting food products from intentional adulteration by chemical, biological, radioactive, or physical contaminants
All of the above
________________ is the fastest dehydration method.
Spray drying
Vacuum drying
Freeze-drying
Sun drying
The common name for saccharide is _______________.
protein
fat
sodium
sugar
Brewing temperature is important when brewing coffee or tea. What happens when the brewing temperature is too high?
Too few of flavor compounds are released.
Bitter polyphenols are released.
A sweet off flavor occurs because volatile fatty acids are released.
None of these
A conventional food that has certain food components and/or essential nutrients added for a specific physiological purpose is referred to as a ________________.
medicinal food
supplement
genetically modified food
functional food
________________ is the only reliable method for determining when a food has reached an internal temperature that is adequate for killing foodborne pathogens.
Product color
Product texture
A food thermometer
Oven temperature
What type of claim is “Calcium builds strong bones” when used on a food label?
Nutrient content claim
Health claim
Qualified health claim
Structure/function claim
A finished food is a ______________ food product.
raw
manufactured
ready to eat
discontinued
A molecule that has a polar end and a nonpolar end, and is used as a stabilizing factor to maintain dispersion of one immiscible liquid in another, is called a/an ________________.
emulsifier
buffer
antioxidant
humectant
Which of the following is used to convert milk into cheese?
Enzymes
Acids
Salts
Sugars
Which of the following is true regarding acrylamides?
By-product of cooking, frying, and baking
Formed by combination of sugars and proteins that undergo chemical changes at high temperatures
Toasted or browned foods contain the highest levels
All of the above
Flavor is an effect caused by the combination of ____________.
Taste and texture
Taste and aroma
Texture and aroma
Taste and appearance
The ____________ is primarily responsible for maintaining integrity of a food product from the time when it leaves the factory to when it is consumed by a consumer.
pH
grocery store
food package
truck driver
Effective January 1, 2023, what food will be added as the 9th allergen?
Soybeans
Sesame
Shellfish
Sugar
In people with ____________, foods that contain gluten trigger an immune response that can damage the small intestine lining.
Celiac disease
stomach cancer
foodborne illness
All of these
Food handlers can spread bacteria and cause illness through their ____________.
hands
breath
hair
all of these
Which of the following is indigestible by humans?
Sucrose
Fructose
Glucose
Cellulose
Why does chocolate “melt in your mouth”?
The proteins in the chocolate denature at body temperature.
The lipids in chocolate have a melting point that is close to body temperature.
The sugars in chocolate caramelize at body temperature.
None of these.
__________ holds oxygen in muscle tissue and gives meat its color.
Myoglobin
Glycogen
Lipids
Collagen
____________ is a nonnutritive sweetener that is made when chlorine atoms are added to sugar.
Aspartame
Acesulfame Potassium
Neotame
Sucralose
When making semidry and dry sausages, ____________ are added to ferment the meat.
spices
salts
lactic acid bacteria
enzymes
In order to multiply, Clostridium botulinum requires an environment with ____________.
a pH of 4.6 or greater that is free of oxygen
a pH below 4.6 that is free of oxygen
a pH of 4.6 or greater that contains oxygen
a pH below 4.6 that contains oxygen
When developing a new food product, it is important for food scientists to know ____________.
target consumer group
the need or problem
current trends
all of these
What is the first principle of HACCP?
Conduct a hazard analysis
Identify critical control points (CCPs)
Establish critical limits for CCPs
Establish effective record-keeping procedures
How is the calorie density of a food calculated?
Total calories of a food divided by total weight of the food
Total calories of a food divided by total weight of a meal
Total weight of a food divided by the total calories of the food
Total weight of a food divided by total weight of a meal
__________ is responsible for the red color that is typical of tomatoes.
Beta-carotene
Lycopene
Lutein
Alpha-carotene
Prebiotics are non-digestible components of food that _______________.
can interfere with proper digestion
support the growth of foodborne pathogens and lead to foodborne illness
often lead to diarrhea and symptoms of indigestion
encourage beneficial microorganism growth in the intestine
Gelatin is a/an __________ that is often used to thicken ice cream and other desserts.
starch
lipid
emulsifier
protein
Refrigerated leftovers should be used within ____________.
1-2 days
3-4 days
5-7 days
7-10 days
