1
Clostridium botulinum will not produce toxin in food at a pH of _____.
a. 4.6 or lower
b. 5.6 or lower
c. 4.6 or higher
d. 5.6 or higher
4.6 or lower
This substance provides fizz to soft drinks.
a. Potassium bicarbonate
b. Carbon dioxide
c. Quinine
d. Potassium sulfate
Carbon dioxide
GRAS stands for what?
a. Genetic Removal of Antimicrobial Substance
b. Generally Recognized Antimicrobial Substance
c. Generally Recognized As Safe
d. Genetic Removal of Amylopectin Starch
Generally Recognized As Safe
A __________ is dye, pigment or other substance, which is capable of imparting color when added or applied to a food.
a. colorant
b. secondary direct food additive
c. processing color aid
d. color additive
Color additive
The quickest method that a food processor could use for dehydration, especially milk, eggs, and protein powders, is _______ drying.
a. spray
b. vacuum
c. drum
d. tray
spray
__________ contribute(s) to bitter flavors in tea and coffee.
a. Caproic and caprylic fatty acid ethyl esters
b. Trans 2-hexenal
c. Carotenoids
d. Polyphenols
Polyphenols
When a food contains all the indispensable amino acids, it is called a/an ____________.
a. incomplete protein
b. complete protein
c. incomplete food
d. complete food
complete protein
__________ is the reactions, both chemical and physical, that take place within cells.
a. Digestion
b. Osmosis
c. Absorption
d. Metabolism
Metabolism
The human tongue can sense sour, sweet, salty, and bitter because it is covered in hundreds of __________.
a. papillae
b. pores
c. flavor sensors
d. microorganisms
papillae
According to the USDA, a product labeled as “Organic” means the product contains _____________.
a. 100%
b. 70%
c. 80%
d. 95%
95%
GMPs is an acronym for _________________
a. Good Manufacturing Procedures
b. Great Manufacturing Procedures
c. Good Manufacturing Practices
d. Great Manufacturing Practices
Good Manufacturing Practices
What is an advantage of concentrated foods?
a. Shipping and packaging cost savings
b. Less water is required, so these products are more sustainable for the environment
c. Customers can dilute the product to their taste preferences
d. These products have a more intense color, which is desirable to consumers
Shipping and packaging cost savings
What is another name for glucose?
a. Fructose
b. Sucrose
c. Dextrose
d. Aspartame
Dextrose
Eggs have carbon dioxide that escapes through the porous shell during storage. What happens to pH of the egg as carbon dioxide escapes?
a. Remains the same
b. Decreases
c. Increases
d. This does not happen in eggs and the statement is not true
Increases
Excess consumption of which of the following may cause diarrhea?
a. Glycerol
b. Mannitol
c. Sorbitol
d. All of the above
Sorbitol
According to Centers for Disease Control and Prevention estimates, about _______ of salmonellosis outbreaks involve eggs?
a. 25%
b. 80%
c. 45%
d. 75%
75%
Which ingredient in soft drinks is an effective meat tenderizer?
a. Carbon dioxide
b. Sodium benzoate
c. Phosphoric acid
d. Sweeteners
Phosphoric acid
__________ is the change of a protein’s shape under stress, such as when egg whites are beaten to form a foam.
a. Acetylation
b. Acylation
c. Derivatization
d. Denaturation
Denaturation
When using a scale, this procedure is used to find the mass of a substance, but not its container.
a. Calibrating
b. Taring
c. Balancing
d. Sulfuring
Taring
The original form of this sweetener was not stable when heated. It is often used to sweeten soft drinks and was not used for baked goods or cooked products.
a. Aspartame
b. Acesulfame potassium
c. Sucralose
d. Sucrose
Aspartame
This symbol shows that a food has been irradiated. It appears either on the food label or on a sign nearby and is called?
a. radon
b. kilogray
c. rodac
d. radura
radura
Fruits and vegetables are graded based on their ____ and ____.
a. size, shape
b. shape, color
c. color, size
d. color, smell
size, shape
When making pastries, the role of fat is to _________________
a. add elasticity
b. hold water
c. provide shape
d. provide texture
provide texture
The color of fresh meat before it becomes oxygenated is __________.
a. red
b. Blue
c. purple
d. pink
Purple
Food is placed on heated trays or shelves called ______ when vacuum drying procedures are used.
a. Rollers
b. Platforms
c. Platens
d. Racks
Platens