Food Science Exam 3

Front 1

Which of the following agencies has a role in the regulation of the food industry?

Back 1

all of the above (Federal Trade Commission, FDA, EPA, Occupational Health and Safety Administration)

Front 2

Value describes the properties of food that can be measured by food scientists. T/F

Back 2

True

Front 3

How close the estimate is to the real value is

Back 3

accuracy

Front 4

The category of recall that involves a violation of agency rules but does not involve a danger to the public is

Back 4

Class III

Front 5

To make chewy cookies one should melt the butter, use bread flour, reduce the egg white and use a high ratio of brown sugar to white sugar... T/F

Back 5

True

Front 6

A major obstacle to food quality and safety is...

Back 6

Product contamination

Front 7

Which of the following is not a topic of interest that would relevant to microbiology?

Back 7

hormesis

Front 8

Which of the following is not a step in the development of a new product that would involve testing an actual sample?

Back 8

idea generation

Front 9

Both FDA and USDA currently have the authority to require a mandatory recall of unsafe food products by the manufacturer. T/F

Back 9

False

Front 10

Bioterrorists may be foiled in any attempts to contaminate foods in the future by...

Back 10

developing nanobased sensors or tracers

Front 11

Examples of chemical hazards associated with food borne illness include all of the following except

Back 11

plastics

Front 12

The product ingredients contained on general product labeling are listed...

Back 12

in decreasing order from most to least

Front 13

A program that considers the whole process when evaluating quality with emphasis that a consistent process results in a quality product is...

Back 13

quality assurance

Front 14

The range of lightness to darkness of color is...

Back 14

intensity

Front 15

A science based approach to prevent production of unsafe foods is..

Back 15

HACCP

Front 16

Orthonasal refers to the section of aroma at the back of the mouth. T/F

Back 16

False

Front 17

Which of the following is associated with a food intolerance that does not involve the immune system?

Back 17

sulfites

Front 18

Which is the following that does not contribute a sensation of heat in foods?

Back 18

menthol

Front 19

Safety and nutritional content of foods are examples of hidden characteristics because they are important to consumers but not readily detected. T/F

Back 19

True

Front 20

This food law protects the safety and quality of foods by prohibiting adulteration and misbranding.

Back 20

Food Drug and Cosmetic Act 1938

Front 21

With regards to demographics used to determine market needs for a food product, which of the following is not considered to be important information?

Back 21

mothers maiden name

Front 22

The addition of ingredients in an attempt to fool the consumer is

Back 22

adulteration

Front 23

Product development includes everything from the generation of new food product ideas to the product launch into the market place. T/F

Back 23

True

Front 24

Depending on the recommendation of packaging engineers which of the following is a good material for packaging foods?

Back 24

all of the above - metal glass paper and plastic

Front 25

The approximate percentage of products that survive to be commercial success is

Back 25

1%

Front 26

the transition from pilot plant production to commercial plant production is an example of

Back 26

scaling up

Front 27

low calorie versions of existing products are examples of which type of improvement for a line extension?

Back 27

process modification

Front 28

the agency responsible for regulation of all meat products distributed in interstate commerce is

Back 28

FDA

Front 29

chemical feeling factors include all the following except

Back 29

umami

Front 30

ultrasound is an alternative food processing technique being investigated to

Back 30

replace heat exchange for processing

Front 31

factors that affect reliability of instruments used for measurement of food characteristics include all of the following except

Back 31

relevance

Front 32

to make thin cookies one should follow all the following suggestions except

Back 32

add 1 cup of modified corn starch

Front 33

Quality control involves testing products to make sure that they meet standards and comply with regulations. T/F

Back 33

True

Front 34

create a true statement - the list of ingredients on a packaged food item will include

Back 34

all ingredients in descending order

Front 35

In a HACCP system actively measuring product temperature during the process of manufacturing a food reflects the

Back 35

monitoring

Front 36

which of the following is not required information on the nutrition facts label?

Back 36

net weight

Front 37

new products developed by food scientist may be found at

Back 37

all of the above

Front 38

all the sensations in the mouth from the first bite through chewing to swallowing is

Back 38

mouth feel

Front 39

the dietary supplement health and education act of 1994 is a major law regulating foods. T/F

Back 39

false

Front 40

Which of the following is not a change in product feature associated with line extension?

Back 40

price

Front 41

A development stage where a bench top or prototype product is created is called

Back 41

development stage

Front 42

The federal meat inspection act (1906) established "zero cancer risk" for food additive. T/F

Back 42

False

Front 43

Miniaturized equipment is mimic operations in a manufacturing plant are contained in

Back 43

pilot plants

Front 44

the study of microencapsulation as an application in food products would be an example of

Back 44

physical and chemical properties

Front 45

which of the following is true

Back 45

all of the above

Front 46

genetically modified organisms are produced to improve the food in several ways which include al the following except

Back 46

reduce the need for herbicides

Front 47

the willingness to buy ad eat a product is

Back 47

consumer acceptability

Front 48

in food science basic research focuses on general problems while applied research is directed at specific problems. T/F

Back 48

True

Front 49

GAP and GHP are part of the on farm regulation of fresh fruit and vegetables by...

Back 49

USDA

Front 50

the use of an extruder for making brand new products is an example of which reason for new product development?

Back 50

new technology