Exam 3

Front 1

The biological oxidation of organic molecules to produce enery, CO2 and H2O is:

Back 1

respiration

Front 2

Pickling only means that the product is preserved by adding acetic acid (vinegar).

Back 2

False

Front 3

Steeping grain in excess aqueous solution for specific time and temperature is an important first step in:

Back 3

wet milling

Front 4

The original source of the enzyme used for cheesemaking (rennin) is:

Back 4

Calf stomach

Front 5

The seperation of oil from cracked oilseeds using non-toxic solvents is called:

Back 5

Solvent extraction

Front 6

This type of cheese has 20% total solids, flavor characterized by lactic acid and diacetyl, stays fresh for 2-3 weeks and is spoiled by Pseudomonas bacteria.

Back 6

Cottage cheese

Front 7

The amount of protein in a whole egg is most likely:

Back 7

12-14%

Front 8

A defect in meat quality resulting from a rapid pH decline while meat is still warm is called:

Back 8

pale, soft and exudative meat

Front 9

This law prohibited interstate commerce of misbranded and adulterated foods, beverages and drugs:

Back 9

Pure Food and Drug Act of 1906

Front 10

Chemical additives used for meat products do not include:

Back 10

Rennin

Front 11

Which of the following is NOT a chemical test for fats?

Back 11

Smoke point

Front 12

Which of the following is not an example of an extruded meat product?

Back 12

High fructose corn syrup

Front 13

Which of the following is an example of a soft cheese?

Back 13

Cottage

Front 14

Egg quality is determined by:

Back 14

candling

Front 15

Whey protein is the major milk protein and it precipitates when pH is lowered to 4.6 by the cultures used to make cheeses.

Back 15

False.

Front 16

The common steps in making hot dogs or frankfurters do not include:

Back 16

Restructuring

Front 17

Which of the following is NOT true for eggs?

Back 17

They are spoiled if the shell is brown.

Front 18

BHA, BHT, ascorbic acid and tocopherols are examples of:

Back 18

Antioxidants

Front 19

Extrusion is a forming technique whereby a material is forced, by compression, through a shaped opening in a die to produce a continuous profile.

Back 19

True.

Front 20

Hens fed feed grown without commercial pesticides, herbicides or fertilizers will produce eggs that are:

Back 20

Organic

Front 21

The relative proportion of amylase and amylopectin in a starch granule will affect starch functionality (EG. stickiness of rice).

Back 21

True.

Front 22

Which of the following has not been approved for food irradiation?

Back 22

Hot dogs

Front 23

The use of salt, sugar and nitrite in meat processing is:

Back 23

Curing

Front 24

In the USA, rice is by far the most important cereal grain.

Back 24

False.

Front 25

The 12D concept describes the margin of safety for canned foods where 1 can of food might be positive out of:

Back 25

1 trillion cans

Front 26

Heat transfer through movement of heated fluid from hot regions to cold is:

Back 26

Convection

Front 27

D-Values refer to decimal reduction time or the time it takes to reduce bacterial numbers by 90% at a specific temperature.

Back 27

True.

Front 28

The functional properties of eggs do NOT include:

Back 28

Antioxidation

Front 29

The type of sugar obtained from sugarcane is:

Back 29

Sucrose

Front 30

Which of the following is NOT a component of milk?

Back 30

Vitamin C

Front 31

Which of the following is NOT a principle of food additive use?

Back 31

Nutritional value may be diminished significantly

Front 32

Toughening that occurs when meat is frozen before rigor mortis occurs is:

Back 32

Thaw rigor

Front 33

Blanching is a mild heat treatment used to inactivate enzymes.

Back 33

True.

Front 34

Which of the following is NOT a classification of processed egg products?

Back 34

Whole shell eggs

Front 35

This choice prohibited the approval of an additive if it was found to cause cancer in humans or animals and thus it established a "zero-cancer-risk" for food additives.

Back 35

Delaney Cuse of the Food Additives Amendment of 1958.

Front 36

The branch of the U.S. Department of Agriculture that regulates all meat and poultry.

Back 36

Food Safety and Inspection Service

Front 37

The disruption of starch granule integrity when starch is heated in water is known as:

Back 37

Gelatinization

Front 38

The Code of Federal Regulations is an annual compilation of rules.

Back 38

True.

Front 39

Sodium nitrite is an example of which class of food additives?

Back 39

Curing agent

Front 40

The process of saturating double bonds to increase the melting temperature of the oil is:

Back 40

Hydrogenation

Front 41

Which of the following is NOT a method that preserves cheeses?

Back 41

Irradiation

Front 42

A recall of products that might cause temporary health problems is:

Back 42

Class II

Front 43

Which form of bottled water may be obtained from distillation, deionization or reverse osmosis methods?

Back 43

Purified water

Front 44

Which of the following is not an ingredient used for ice cream?

Back 44

Rennin

Front 45

Which of the following is not used as a culture for cheesemaking?

Back 45

Pseudomonas

Front 46

Malt enzymes are the main energy source used by yeast during alcohol production for beer.

Back 46

False.

Front 47

Which of the following is NOT a process used in refining vegetable oil from soy beans?

Back 47

Retrogradation

Front 48

Which of the following is not an example of an indirect additive?

Back 48

Salt

Front 49

Eggs are used in confectionary and ice cream products to control humectancy and provide shelf life benefits.

Back 49

False.

Front 50

The basic ingredients for baking bread are:

Back 50

Flour, salt, yeast and water