Dt Semester 2 Exam

Front 1

three types of food spoilage

Back 1

Chemical, Physical, Microbiological

Front 2

Describe one type of food spoilage

Back 2

Physical: Physical damage to the protective outer layer of food during harvesting, processing, or distribution.
Chemical: The two major chemical changes which occur during the processing and storage of foods are rancidity and enzymic spoilage.
Microbiological: Microorganisms like mold, yeast, and bacteria do not cause disease but they spoil food, making it unfit for human consumption.

Front 3

State the scale that water activity is measured by

Back 3

0 - 1.0

Front 4

Rancidity

Back 4

Disagreeable flavors and odors developed in fats and oils

Front 5

3 reasons to preserve food

Back 5

Extension of shelf life, safety, acceptability, nutritive value, availability, economic viability

Front 6

Outline one method of preservation

Back 6

Freezing/Chilling: controls growth, microorganisms by reducing temperature and slowing chemical changes. Short-term process.
Irradiation: destroys microorganisms but not enzymes, pasteurization, sterilization, canning
Vacuum Packing: impermeable plastic material, air sucked out by vacuum, prevents growth of microorganisms.
Addition of Chemicals: acids, preservatives
Removal of Water: salt, sugar, and dehydration

Front 7

three stages of the Production Process and discuss their roles

Back 7

Input- the entry of raw materials for processing
Process- the procedures that convert the raw materials to the final product
Output- the final product

Front 8

Determine the outcome of processing raw products on the farm

Back 8

Production of higher value consumer-ready products

Front 9

the roles of aeration, coagulation, and gelatinizing

Back 9

Coagulation- exposure of protein to heat or acid resulting in irreversible changes
Aeration- the incorporation of gas into a food product
Gelatinizing- formation of gel by heat or treatment

Front 10

why craft-produced breads are generally more expensive

Back 10

are labor-intensive

Front 11

three actions that increase the value of farm products

Back 11

Cleaning, cooling, processing, packaging, or distribution

Front 12

two reasons why small-scale food processing is more appropriate

Back 12

embedded in the local community, creates local jobs, distributes products locally, or recirculates income in the local economy

Front 13

three staple foods

Back 13

Rice, bread, pasta, any food at the bottom of the food pyramid

Front 14

difference between food allergy and food intolerance

Back 14

Allergy- when the body’s immune system reacts adversely to a certain food
Intolerance- when the body is unable to extract the nutrients form certain foods

Front 15

Explain why a product that does not contain peanuts may have a warning label

Back 15

/may be processed in a factory that also produces a peanut based product, so, a small amount of peanuts may be present in the product

Front 16

two religions that have dietary restrictions

Back 16

Hinduism, Islam, Judaism

Front 17

additive which helps a substance maintain its structure during processing

Back 17

Thickener

Front 18

additive which keeps microbes from growing in or on a food

Back 18

Preservative

Front 19

product which uses an emulsifier

Back 19

Mayonnaise, salad dressing, vinaigrette

Front 20

Compare how antioxidants and preservatives keep food from spoiling

Back 20

Antioxidants prevent food from oxidizing;
Preservatives prevent microbe growth

Front 21

Distinguish between bulk and intense sweeteners

Back 21

Intense sweeteners are extremely sweet and used in small amounts; Bulk sweeteners are about as sweet as normal sugar and are used in large amounts

Front 22

Identify one food product which contains an additive. State the additive and describe its function

Back 22

If the student follows the directions correctly (if their answer contains the three parts listed in the question) and their answer is not completely unreasonable, it is correct

Front 23

List two hazardous foods (foods that could give you food poisoning)

Back 23

Eggs, Meat (Raw), Poultry, Leftover meats

Front 24

List the ways we can prevent food poisoning

Back 24

Proper food preparation, proper food hygiene, proper food storage

Front 25

Identify the symptoms of food poisoning

Back 25

Vomiting, nausea, fever, diarrhea, possible death

Front 26

proper food storage that would prevent food poisoning

Back 26

Refrigeration, vacuum packing, freezing

Front 27

government's role in promoting public health

Back 27

has a responsibility to the public to promote public health by offering healthy meal options at an affordable rate, to public school children, to offer information about how to improve one's health, and to educate the public about eating to promote health

Front 28

how BMI is calculated, including what 2 components determine BMI

Back 28

multiplying height in meters, by weight in kilograms. (2 components are height and weight)

Front 29

Calculate the BMI of someone who is 1.5 meters tall and 80 kilograms

Back 29

BMI of 35.56 kg/m^2

Front 30

a) Compare antioxidants and carcinogens
b) List 3 carcinogens
c) List 3 antioxidants

Back 30

a) Carcinogens are cancer causing agents, whereas antioxidants are substances that inhibit oxidation or reactions promoted by oxygen
b) 3 carcinogens include any cooked/fried meat
c) garlic, blueberries, and green tea

Front 31

several factors that have been shown to cause obesity

Back 31

Lack of exercise, genetics, excessive calorie intake

Front 32

a) Define the term overweight
b) Define the term obesity

Back 32

a) having a BMI of at least 25kg/m2
b) having a BMI of at least 30kg/m2

Front 33

three third-world countries

Back 33

Haiti, India, Zimbabwe, Rwanda, Saudi Arabia, Cuba

Front 34

Define the word poverty

Back 34

shortage of common things (such as food, clothing, shelter and safe drinking water) essential to life

Front 35

three factors that the Human Development Index uses to rank countries

Back 35

Life expectancy, literacy, and gross domestic product per capita

Front 36

2 ways that you can work to combat poverty

Back 36

Examples: organize a food drive or sponsor a child in a third world country

Front 37

What is a design brief?

Back 37

The formal starting point for a new design. It is a statement of the expectations of the design

Front 38

A design brief does 3 important things, what are they?

Back 38

Guarantees that you as a designer know specifically what you want your design to accomplish;
Provides a focal point for the designer to concentrate on when creating a new design for a product;
Saves time by displaying the desired outcome allowing the designer to see how far they are from reaching their intended objective

Front 39

two examples of food guidelines created before a food is created

Back 39

Size, Fat Content, Composition, Price Range

Front 40

two things that advancements in the food industry have led to

Back 40

Prolonged Shelf Life, Customer Convenience

Front 41

What has caused the food industry to evolve?

Back 41

Urbanization

Front 42

What is the objective of primary processing?

Back 42

To prolong shelf life.

Front 43

What is the objective of secondary processing?

Back 43

To change primary products into edible products.

Front 44

Identify what the largest industry in the world is

Back 44

Food industry

Front 45

Organic foods are foods that have been grown without the help of what two things?

Back 45

Chemicals; Pesticides

Front 46

Describe one advantage of FlavrSavr tomatoes over traditionally grown tomatoes.

Back 46

They are able to ripen on the vine longer than traditionally grown tomatoes, thus producing a stronger flavor. This is because traditionally grown tomatoes have to be harvested while still green to maintain enough firmness to withstand packaging and shipping procedures. They are then sprayed with ethylene which causes them to finish ripening off the vine, causing them to lack a true vine-ripened flavor.

Front 47

State the technique used to biochemically identify FlavrSavr tomatoes from other tomatoes.

Back 47

Kanamycin resistance technique.

Front 48

two factors that lead to the downfall of the FlavrSavr tomato

Back 48

Any of the following:
• studies produced inconsistent results that may or may not have indicated a small chance of a super virus being created, which inspired public fear
• public distrust of any GM food
• falling land prices and drought in the area FlavrSavr tomatoes were grown

Front 49

two ethical considerations for genetically modified organisms

Back 49

• “playing God”
• concern for consumer safety
• consumer rights
• animal genes in plants
• fear of pandemic

Front 50

“Roundup Ready Crops"

Back 50

Crop that’s genetically modified to specifically resist the herbicide Roundup

Front 51

a) Define biological value
b) List three foods with high biological values
c) List two foods with low biological values

Back 51

a) The percentage of protein in a food which is useful (processed)
b) whole beans, human milk, chicken eggs, cheese, rice, fish, beef, tofu
c) corn, maize, dry beans

Front 52

a) Distinguish between monosaccharide, disaccharide, polysaccharide
b) Explain how saccharides are cheap and why they are used by people with low incomes

Back 52

a) Monosaccharide: one saccharide (carbon ring)
Disaccharide: two saccharides (carbon rings)
Polysaccharide: two or more saccharides (carbon rings)
b) Saccharides are found in staple foods which are (one of:) mass-produced, cheap to produce, easy to farm.
They are useful for low-income families because they are (one of:) mass- produced, cheap to produce, easy to farm.

Front 53

a) Define vitamin
b) State the two major types of vitamins.
c) List the vitamins and their types.
d) Define mineral.
e) List three minerals.

Back 53

a) Substances which are needed by an organism but the organism cannot produce itself
b) Fat-soluble, water-soluble
c) A: fat-soluble.
D: fat-soluble.
E: fat-soluble.
K: fat-soluble.
B (complex): water-soluble.
C: water-soluble
d) Metal (element) necessary for an organism to function
e) calcium, phosphorus, sodium, potassium, iron, zinc

Front 54

a) Define malnutrition
b) Outline one change in nutritional requirements and food choices as a peron becomes older

Back 54

a) Scarcity (deficiency) of food (nutrition) in a diet
b) Calcium and iron are less needed as one ages as the bones and muscle develop. Milk is often a source of calcium and iron at early ages. OR
Fibres are needed at older ages to regulate cholesterol. Grains and fibre suppliments are often consumed to control cholesterol.

Front 55

a) List the three types of packaging.
b) Distinguish between the three types.

Back 55

a) Primary, Secondary, Tertiary
b) Primary packaging is responsible for protecting a single food item whereas secondary packaging is typically a box. Tertiary packaging is responsible for packing secondary packaging in a medium such as a pallet.

Front 56

State the benefits of the implementation of bag-in-box technology in the food industry.

Back 56

• Ease of transportation
• More effective use of space/storage
• Environmental sound
• Less weight
• Easy disposal
• Fast food industry can now have a constant and easily accessible supply of bag-in-box soft drinks for costumers

Front 57

Identify one material used for food packaging

Back 57

• Metals
• Plastics
• Glass
• Paper
• Cellophane

Front 58

Outline how food packaging is used as a promotional tool for other products.

Back 58

If a product has a very unique packaging design, it sets it apart from the competition. It is very valuable, from a marketing standpoint to have a packaging which can be easily recognized and associated with a brand name.

Front 59

Describe the purpose of food labels and the information provided on them.

Back 59

Food labels are placed on food packaging to keep the consumer informed as to the contents of their food products. The information includes the nutritional value of the product as well as its relation to the required daily values. The food labels are important in keeping consumers health conscience and safe. Also, the labels may contain special warnings for allergy prone consumers, like a “May Contain Nuts” warning. This is important for those consumers with very serious, sometimes fatal, allergies.