2019 Food Science Career Development Event

MULTIPLE CHOICE

1. Cell cultured food products derived from cell lines of livestock and poultry are a new technology under development. Who will provide regulatory oversight for these novel human food products?
A. Only FDA
B. Only USDA FSIS
C. Joint oversight by FDA and USDA FSIS
D. No regulatory oversight has been determined at this time
ANS: C

2. As a banana ripens from green to yellow, it _____________.
A. becomes sweeter due to an increase in its sugar content 
B. does not change in bitterness 
C. becomes more bitter 
D. has no change in sweetness or sugar content
ANS: A

3. You have been asked to develop a new salad dressing. One of the specifications is to use an oil with a low saturated fat content. Given the choices below, which would have the lowest saturated fat content? 
A. Coconut oil
B. Peanut oil
C. Canola oil
D. Olive oil
ANS: C

4. Aspergillus produces ______ that are used to clarify fruit juices.
A. amylases
B. cellulases
C. sucrases
D. invertases
ANS: B

5. ________ is the creation and maintenance of hygienic and healthful conditions.
A. Cleanliness
B. Sterilization
C. Sanitation
D. Disinfection
ANS: C

6. A chocolate truffle and mint ice cream sandwich has the following ingredient statement: Chocolate truffle cookies (bittersweet chocolate [cocoa mass, sugar, cocoa butter, vanilla flavoring], butter [cream, natural flavoring], cane sugar, eggs, dark chocolate chips [cocoa liquor, sugar, cocoa butter, pure vanilla], unbleached flour [enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], cocoa powder, Madagascar bourbon vanilla extract [water, alcohol, sugar, vanilla bean extractives], sea salt, baking soda), mint ice cream (milk, cream, cane sugar, tapioca syrup, mint, peppermint essential oil, tapioca starch). What allergens must be declared in this product? 
A. chocolate, milk, wheat
B. wheat, tapioca, milk
C. chocolate, eggs, wheat
D. milk, eggs, wheat 
ANS: D

7. Fresh olives picked from a tree contain a ________ compound requiring them to be cured to make them palatable. 
A. sour
B. sweet
C. bitter
D. salty
ANS: C

8. The food industry uses four levels of heat preservation. Which of the following provides complete destruction of all microorganisms?
A. Commercial sterilization
B. Pasteurization
C. Sterilization
D. Blanching
ANS: C

9. The red color of an apple is important for consumer acceptance of red delicious apples so companies that produces apples use a ______ to measure redness, blueness, and yellowness of each apple lot.
A. refractometer
B. colorimeter
C. gas chromatograph
D. torrymeter
ANS: B

10. _______ is a common method used to test the viscosity of mixtures such as ketchup.
A. The line-spread test
B. TBARS
C. Spectrophotometry
D. Gel electrophoresis
ANS: A

11. The space left in a container after adding food and sealing the top is called ___________.
A. voided space
B. headspace
C. open space
D. dead space
ANS: B

12. Food contact packaging materials are regulated by the ______.
A. FDA
B. USDA
C. EPA
D. Federal Trade Commission
ANS: A

13. Food is placed on heated trays or shelves called _______ when vacuum drying procedures are used.
A. rollers
B. platens
C. platforms
D. racks
ANS: B

14. _____ is a compound commonly used to make no-salt seasonings because it contributes a salty flavor to foods.
A. Lithium chloride
B. Selenium chloride
C. Potassium chloride
D. Manganese chloride
ANS: C

15. ______ is National Food Safety Education month.
A. February
B. May
C. July
D. September
ANS: D

16. To extend the shelf life of chips and help prevent crushing during distribution, _____ is added to the bag during packaging.
A. oxygen
B. nitrogen
C. hydrogen
D. helium
ANS: B

17. As a popcorn kernel is heated, water within the kernel boils forming steam. The ________ to explode.
A. higher temperature of the steam causes the kernel 
B. starches within the kernel cause the kernel 
C. volume of the steam is greater than water increasing pressure within the kernel causing it 
D. proteins within the kernel causes the kernel
ANS: C

18. ________ is used to dye gourmet pastas black.
A. Ferrous gluconate
B. Squid ink
C. Saffron
D. Aniline
ANS: B

19. Concentrates in the form of soups, syrups and juices are produced by many companies. Which of the following statements is NOT true about concentrates?
A. They are more economical to ship due to water reduction in product
B. Proteins denaturation due to concentrated salts and minerals can cause the concentrate to slowly gel over time during storage
C. Concentrates have cooked flavors and color changes
D. Concentrates do not form gritty or sandy textures in sugary foods due to less formation of sugar crystals
ANS: D

20. _________ are unstable flavor compounds formed when plant tissues are disrupted such as in chopped onions and garlic.
A. Tannins
B. Allyl sulfides
C. Terpenes
D. Saponins
ANS: B

21. The addition of sodium phosphate into a meat product to retain moisture and protect flavor is an example of a(n) ____________.
A. indirect food additive
B. color additive
C. direct food additive
D. flavor additive
ANS: C
 
22. Cheese curds form when globular casein molecules untangle, allowing _________ to bind with milkfat and one another. 
A. nonpolar side chains
B. polar side chains
C. hydrophilic proteins
D. water attracting molecules
ANS: A

23. Ingestion of ______ and causing illness is considered a food infection.
A. Bacillus cereus (emetic-type)
B. Salmonella
C. Clostridium botulinum
D. Staphylococcus aureus
ANS: B

24. When a solute such as salt or sugar is added to water, the ________.
A. freezing point increases and the boiling point decreases
B. freezing point and boiling point increases
C. freezing point decreases and the boiling point increases
D. freezing point and boiling point decreases
ANS: C

25. A food scientist working on product development is testing a new formulation. Before measuring restricted ingredients in the pilot lab, the scientist needs to __________ the weighing scale using a standard mass.
A. calibrate
B. level
C. regulate
D. quantify
ANS: A

26. A poultry company plans on selling fresh poultry. According to USDA FSIS, whole poultry and cuts can never be below ______ to be labeled as “fresh”.
A. 0.6°C 
B. 0°C 
C. -3.3°C
D. -17.8°C
ANS: C

27. Freezing ________ enzymatic activity in a food product.
A. slows
B. stops
C. deactivates
D. has no effect on
ANS: A

28. Which of the following sugars is considered to be sweeter than sucrose?
A. Glucose
B. Sorbitol
C. Maltose
D. Fructose
ANS: D

29. Eggs marketed as “cage free eggs” are from chickens raised _________.
A. in pens or cages
B. inside poultry houses without cages
C. inside poultry houses with access to the outside
D. with organic feed
ANS: B

30. The chemical leavening agent baking soda works because it contains ___.
A. a strong acid
B. a strong base
C. carbon dioxide
D. sodium chloride
ANS: B

31. Manufacturers who use ________ (a source of phenylalanine) as a nonnutritive sweetener must include a warning label to inform consumers having a rare hereditary disease known as phenylketonuria.
A. Aspartame
B. Acesulfame potassium
C. Stevioside
D. Sucralose
ANS: A

32. In the context of food allergens, ________ occurs when a residue or trace amount of an allergenic food become incorporated into another food not intended to contain it according to the FDA.
A. infection
B. cross-contact
C. tainting
D. tampering
ANS: B

33. One important advantage to using glass as food packaging material is that it is ___________.
A. very strong and resilient
B. economical to ship
C. chemically inert
D. protective of food color stability
ANS: C

34. The acronym IPM is used by the food industry to mean ______________ as part of a cleaning and sanitation program.
A. integrated pest management
B. intelligent power management
C. interior points method
D. industrial preparedness measures
ANS: A
 
35. Lecithin is commonly added to hot cocoa mix to ________.
A. improve the shelf life of the mix
B. serve as emulsifier when water is added to cocoa
C. maintain the color stability of the mix
D. maintain the flavor stability of the mix
ANS: B

36. Canned tuna in oil takes longer to process than canned tuna in water.  What is the reasoning behind this?
A. Fat is a better conductor of heat than water
B. Water has no influence on conduction in this process
C. Water is a better conductor of heat than fat
D. Fat has no influence on conduction in this process
ANS: C

37. During freezing of ice cream, the mix is aerated by revolving blades in the freezer to _____.
A. prevent overrun in the product 
B. incorporate large air cells to make the ice cream texture smoother
C. break down milk fat into smaller particles so the ice cream is creamy
D. incorporate small air cells to prevent ice cream from becoming a solid mass of frozen ingredients 
ANS: D

38. During the production of wine, yeast is separated from the wine in a step called _______.
A. maceration
B. centrifugation
C. tanking
D. racking
ANS: D

39. When wheat is processed into flour, a loss of some nutrients occurs. To counteract this, companies are required to enrich flour with which of the following nutrients? 
A. Niacin, thiamin, riboflavin, folic acid and iron
B. Niacin, thiamin, riboflavin and iron
C. Niacin, thiamin, riboflavin and folic acid
D. Niacin, thiamin and folic acid
ANS: A

40. A safe handling label must be present on all packages of meat that are sold ____________.
A. fully cooked and ready to reheat
B. not ready to eat
C. ready to eat
D. fully cooked and ready to reconstitute
ANS: B

41. Lean beef has a ________ than asparagus so less energy is required to reduce the temperature of beef than asparagus.
A. higher specific heat
B. higher dew point
C. lower specific heat
D. lower dew point
ANS: C

42. To produce decaffeinated coffee, green coffee beans are soaked in water producing a solution saturated with caffeine and flavor compounds. The solution is passed through ________ to remove the caffeine.
A. a carbon filter
B. a paper filter
C. an infrared filter
D. a UV filter
ANS: A

43. You are securing olive oil for a product formulation and need to know where the ingredient is produced. The country that produces the most olive oil is _____. 
A. Greece
B. Italy
C. Spain
D. Tunisia
ANS: C

44. Benzene in water is considered ______ hazard.
A. a biological
B. a physical
C. a chemical
D. not to be a 
ANS: C

45. Which of the following components is required to be displayed on the principal display panel?
A. Ingredient statement
B. Net quantity or amount
C. Company name and address
D. Major food allergens
ANS: B

46. Clostridium botulinum spores can germinate and grow at a _____.
A. pH of ≤4.6 and in an aerobic environment
B. pH of ≥4.6 and in an anaerobic environment	
C. pH of ≤4.6 and in an anaerobic environment
D. pH of ≥4.6 and in an aerobic environment
ANS: B

47. FDA is requiring food companies to update Nutrition Facts labels to reflect updated scientific findings. New labels must ______.
A. include Vitamin E and Magnesium while Calcium and Iron are no longer required but may be listed voluntarily
B. include Vitamin D and Potassium while Vitamins A and C are no longer required but may be listed voluntarily
C. include Vitamin K and Selenium while Vitamin A and Calcium are no longer required but may be listed voluntarily
D. include Vitamin B12 and Zinc while Vitamin C and Iron are no longer required but may be listed voluntarily
ANS: B

48. During thermal processing, the last point in a can or mass of food to reach the desired temperature is called the __________. 
A. hot point
B. flash point
C. cold point
D. finish point
ANS: C

49. Your company moved its bread baking production facility from Minneapolis, MN (altitude 830 feet) to Denver, CO (altitude 5,280 feet). Which of the following adjustments should the company make to their formulation/process so they continue to produce the same quality product in their new location?  Assume the company is making only one adjustment if one is made.
A. Use less flour in the formulation
B. Use more water in the formulation
C. Increase the amount of yeast in the formulation
D. No change is needed
ANS: B

50. According to USDA FSIS, which of the following would not be considered a ratite?
A. Rhea
B. Squab
C. Ostrich
D. Emu
ANS: B