2018 National FFA Food Science and Technology

MULTIPLE CHOICE

1. During the milling process of brown rice, a by-product called “brokens” are produced. While “brokens” are used for a variety of things, it is mostly used for the production of _____.
A. beer
B. cereal
C. rice flour
D. fertilizer
ANS: C

2. A food scientist is analyzing multiple published research studies to determine which ingredient would provide the best functionality for a product. When the results of several individual studies are pooled to yield an overall conclusion, it is called ____________.
A. coherent-analysis
B. a cumulative frequency distribution
C. meta-analysis
D. a correlation coefficient
ANS: C

3. Food products formulated to have a pH ≤4.6 will inhibit toxin production by ___________.
A. Staphylococcus aureus
B. Clostridium botulinum
C. Listeria monocytogenes
D. Salmonella
ANS: B

4. Oils high in polyunsaturated fatty acids _____ than oils high in monounsaturated fatty acids.
A. will have lower melting points
B. will have more hydrogen atoms
C. are more dense
D. have more trans fatty acids
ANS: A

5. ____ is bright orange in color and found in foods from plant sources.
A. Retinol
B. Beta-carotene
C. Ergocaliciferol
D. Cobalamin
ANS: B

6. To keep chocolate from settling out of chocolate milk, _____ are added.
A. antioxidants
B. foaming agents
C. gelling agents
D. stabilizers
ANS: D

7. A _________ is a dye, pigment or other substance, which is capable of imparting color when added or applied to a food.
A. color additive
B. colorant
C. secondary direct food additive
D. processing aid
ANS: A

8. _______ contribute(s) to bitter flavors in tea and coffee.
A. Caproic and caprylic fatty acid ethyl esters
B. Carotenoids
C. Trans 2-hexenal
D. Polyphenols
ANS: D

9. The GRAS list is continually under constant revision. FDA recommends Class 5 ingredients ______.
A. be considered safe at present and anticipated levels of use
B. be safe at current use levels but evaluate if an increase in use could be
hazardous
C. have restricted use and require more research
D. be removed from the GRAS list
ANS: D

10. High levels of mercury in a fish product is considered a ____ hazard.
A. biological
B. physical
C. chemical
D. radiological
ANS: C

11. It is the responsibility of the ______ to ensure that all ingredients used are of food grade purity and comply with specifications and limitations in all applicable authorizations.
A. FDA
B. USDA FSIS
C. manufacturer of any food
D. FFDCA
ANS: C

12. Which is a true statement?
A. A food with a higher fat content will freeze slower than a similar food with a
lower fat content
B. Increase airflow in a freezer decreases freezing rate of food
C. The thinner a product is, the longer it will take to freeze in the center
D. Water conducts heat away from food slower than fat
ANS: A

13. An iridescent look on the surface of slices meat means ____.
A. the quality has declined in the product
B. there are pigments in meat compounds causing iridescence when exposed to
heat and processing
C. there is a safety concern and the meat should not be consumed
D. oil has been spread on the meat surface
ANS: B

14. A _____ like compound made of short- and long-chain acid triglyceride molecules is known by the acronym SALATRIM.
A. protein
B. fat
C. starch
D. sweetener
ANS: B

15. Microbes that require high salt concentrations to function are called ______ and are used to make bean cakes in Asia.
A. halophilic
B. psychrotrophic
C. thermophilic
D. mesophilic
ANS: A

16. Gluten is a protein made up of ____that provides texture to bread.
A. glutenin and gliadin
B. globulin and albumin
C. glutenin and globulin
D. gliadin and albumin
ANS: A

17. When analyzing product texture, _________ refers to how well one part of a food slides
past another without breaking.
A. firmness
B. brittleness
C. graininess
D. chewiness
ANS: D

18. The complete destruction of all microbes in food processing is completed through ________.
A. blanching
B. pasteurization
C. sterilization
D. commercial sterilization
ANS: C

19. The temperature range in which most bacteria can grow, also known as the danger zone, is defined by the FDA as ______.
A. 70oF-120oF
B. 85oF-115oF
C. 55oF-125oF
D. 40oF-140oF
ANS: D

20. A food processor is using water as part of a product formulation. GMPs require that this water be suitable or safe for drinking. This is also known as _________ water.
A. sanitary
B. palatable
C. comestible
D. potable
ANS: D

21. Food scientists recently developed a MRE pizza having at least a three-year shelf life for the military. What does MRE mean?
A. military ready to eat
B. meal ready to eat
C. meal real time eating
D. military ready to export
ANS: B

22. In the baking industry, proteases ________ gluten, enabling dough to rise faster.
A. conjugate
B. agglomerate
C. bind
D. hydrolyze
ANS: D

23. The process of piercing meat with needles or sharp blades to break up muscle fibers is called _______.
A. grinding
B. mechanical tenderization
C. emulsification
D. tumbling
ANS: B

24. Ground beef turns from a bright cherry red color to brown or ______ due to prolonged exposure to oxygen.
A. myoglobin
B. deoxymyoglobin
C. oxymyoglobin
D. metmyoglobin
ANS: D

25. Which of the following sugars is not an example of a monosaccharide?
A. galactose
B. fructose
C. maltose
D. glucose
ANS: C

26. Milk chocolate must contain at least ____________ cocoa liquor.
A. 10%
B. 20%
C. 35%
D. 45%
ANS: A

27. Which of the following is an example of a non-newtonian fluid?
A. water
B. olive oil
C. corn starch suspension
D. vinegar
ANS: C

28. To carry out certain provisions of the __________, food facilities that manufacture, process, pack, or hold food are required to be registered.
A. FDA
B. FSMA
C. Bioterrorism Act
D. Food, Drug, and Cosmetic Act
ANS: C

29. The functionality of carrageenan in a gummy bear is to provide ________.
A. flavor
B. texture
C. color
D. antimicrobial activity
ANS: B

30. __________ are poisonous substances produced by certain molds found primarily on grain and nut crops, but may also be on celery, grape juice, and apples.
A. Scrombrotoxins
B. Ipomeamarones
C. Mycotoxins
D. Ciguatera toxins
ANS: C

31. ________ are (is) commonly used in soft drinks to stop the growth of yeast and bacteria.
A. Sulfites
B. Humectants
C. Benzoic acid
D. Calcium propionate
ANS: C

32. A small amount of gelatin may be added to beer and processed apple juice to complex with _____ that can cloud these beverages; the complex is then filtered out.
A. terpenes
B. isocyanates
C. saponins
D. tannins
ANS: D

33. The reaction between proteins and carbohydrates that causes food to brown is called ___________.
A. the Maillard reaction
B. carmelization
C. crystallization
D. proteolysis
ANS: A

34. Foodborne illness may occur if a food plant employee is a carrier of ___________, a predominant bacterial species normally present on the skin.
A. E. coli O157:H7
B. Salmonella sp.
C. Staphylococcus aureus
D. Campylobacter jejuni
ANS: C

35. When a company sanitizes equipment or a processing area, they are _______.
A. physically removing soil from the surface
B. treating with heat or chemicals to reduce the number of microbes present
C. implementing a dry pick up of debris
D. treating so the equipment and processing area are free from all living microbes
ANS: B

36. A company is formulating a new food product labeled as low fat. This means ___________.
A. the amount of fat is nutritionally trivial
B. it contains 3 g of fat or less per serving or 100 g of food
C. it has no more than 25% of the fat of a comparable food
D. it has less than 0.5 g of fat per serving
ANS: B

37. Which of the following is not a true statement?
A. Naturally occurring sugars have a different caloric content than commercially produced sugars
B. Table sugar (white granulated sugar) is primarily produced from sugar cane and sugar beets
C. Lactose only occurs in milk
D. Fructose is the sweetest of naturally occurring sugars
ANS: A

38. Food product dating is _________.
A. required for all food products
B. required for all meat products
C. required for all infant formulas
D. required for all products that are consumed, regardless of product type
ANS: C

39. Which of the following is not a true statement?
A. Syneresis is leakage of water from a gel
B. Syneresis can toughen food
C. Syneresis can dry food
D. Syneresis is due to ice sublimation
ANS: D

40. Prior to 1991, ______ solder was commonly used to seal the seams on tin cans for food.
A. steel
B. tin
C. aluminum
D. lead
ANS: D

41. The measure of water vapor in air, also known as ________, affects the storage shelf life of perishable foods.
A. humidity
B. dew point
C. water activity
D. partial pressure
ANS: A

42. Which of these sugars does not form crystals allowing is to be blown and spun into sugar creations?
A. Isomalt
B. Honey
C. Sorghum syrup
D. Xylitol
ANS: A

43. Heat sensitive products such as milk, eggs, and protein powders are usually dried using ____ drying to reduce nonenzymatic browning and carmelization of the finished
product.
A. tray
B. belt
C. drum
D. spray
ANS: D

44. The UDSA FSIS ensures that ______ is wholesome, safe, and properly labeled.
A. meat, poultry, and seafood
B. meat, poultry, and the processed egg supply
C. meat, poultry, and shellfish
D. meat, poultry, and the shell egg supply
ANS: B

45. Packaging materials for food products are regulated by the ____.
A. FDA
B. FSIS
C. EPA
D. CDC
ANS: A

46. Prions from cattle are believed to be responsible for a rare disease called _____ in humans.
A. mad cow disease
B. variant Creutzfeldt-Jakob disease
C. bovine spongiform encephalopathy
D. prion disease
ANS: B

47. The ________ is a handbook available through the FDA that provides current information about the major known agents that cause foodborne illness.
A. Microbiological Specifications of Food Pathogens
B. Microorganisms in Food
C. The Microbiology of Safe Food
D. Bad Bug Book
ANS: D

48. _______ conditions are necessary for a foam to remain stable.
A. Two
B. Three
C. Four
D. Five
ANS: C

49. ___________ aid(s) in the extraction of oil from olives.
A. Cellulase
B. Amyloglucosidase
C. Pectic enzymes
D. Catalase
ANS: C

50. Eggs labeled “free-range” means that the eggs were produced from chickens that were raised _______.
A. inside houses without cages
B. inside houses with access to the outside
C. by feeding organic feed
D. without the use of antibiotics
ANS: B