2021 Food Science 

MULTIPLE CHOICE

1. Humans “burn” food for energy. Which of the following can humans obtain energy from consuming?
A. Proteins
B. Carbohydrates
C. Lipids
D. All of the above
ANS: D

2. According to the United States Food and Drug Administration (FDA), which of the following is true regarding COVID-19 and the safety of our food supply?
A. COVID-19 is now recognized as a foodborne illness
B. There is currently no evidence that food or food packaging have been associated with COVID-19 transmission
C. Foodborne exposure to SARS-CoV-2 (the virus that causes COVID-19) is a route of transmission for the COVID-19 respiratory illness
D. The FDA has not released any information regarding COVID-19
ANS: B

3. Product quality and shelf life can be the result of an effective sanitation program because ______________.
A. a reduction in the microbial population can occur.
B. antimicrobials are directly added to the food product.
C. probiotics are used to sanitize equipment.
D. all surfaces are irradiated during the sanitation process.
ANS: A

4. ____________ is necessary for many enzymes to function and for proper immune system function, as well as wound healing.
A. Iodine
B. Fluoride
C. Iron
D. Zinc
ANS: D

5. Acids develop as fruits mature. These acids ________________.
A. increase sugar content only
B. increase sugar content and improve juice quality only
C. increase sugar content, improve juice quality, and affect color development 
D. increase sugar content, improve juice quality, affect color development, and always increase the pH of fruit
ANS: C

6. The ____________ the freezing process is, the ______________ the ice crystals become.
A. slower, smaller
B. slower, larger
C. faster, smaller
D. faster, larger
ANS: B

7. Meat and poultry provide nourishment to microorganisms that lead to _____________.
A. spoilage
B. discoloration
C. foodborne illness
D. all of the above
ANS: D

8. When a food contains all the indispensable amino acids, it is called a/an ____________.
A. complete food
B. incomplete food
C. complete protein
D. incomplete protein
ANS: C

9. ____________ is the reactions, both chemical and physical, that take place within cells.
A. Digestion
B. Absorption
C. Osmosis
D. Metabolism
ANS: D

10. The human tongue can sense sour, sweet, salty, and bitter because it is covered in hundreds of _____________.
A. papillae
B. flavor sensors
C. pores
D. microorganisms
ANS: A

11. _______________ is the international food standards-setting body that protects consumer health and fair food trade practices by establishing voluntary international food standards, codes of practice, and guidelines.
A. Codex Alimentarius
B. United States Department of Agriculture 
C. United States Food and Drug Administration
D. Hazard Analysis and Critical Control Points (HACCP)
ANS: A

12. Using modern molecular biology to alter genetic material by removing, adding, or rearranging genes is called ______________.
A. whole genome sequencing
B. genetic engineering
C. nanotechnology
D. none of these
ANS: B

13. The ______________ in red wine are associated with a reduction in heart disease.
A. indoles
B. polyphenols
C. carotenes
D. allyl sulfides
ANS: B

14. GRAS is an acronym for _________________.
A. Generally Recognized As Safe
B. Generally Recognized Antimicrobial Substance
C. Genetic Removal of Antimicrobial Substance
D. Genetic Removal of Amylopectin Starch
ANS: A

15. A food intoxication is a foodborne illness that is caused by ________________.
A. ethanol in a food product
B. toxins from a sanitizing agent used during sanitation
C. a toxin released from microbes
D. none of these
ANS: C

16. According to the USDA, a product labeled as “Organic” means the product contains ______________.
A. 100% organic ingredients
B. a minimum of 95% organic ingredients
C. at least 70% organic ingredients
D. specific organic ingredients
ANS: B

17. When making pastries, the role of fat is to _______________.
A. add elasticity to the dough
B. provide shape to the final product
C. hold water in the dough
D. provide texture to the final product
ANS: D

18. GMPs is an acronym for _________________.
A. Good Manufacturing Procedures
B. Good Manufacturing Practices
C. Great Manufacturing Procedures
D. Great Manufacturing Practices
ANS: B

19. On the new Nutrition Facts label, which of the following are included under “Added Sugars”?
A. Naturally-occurring sugars
B. Sugars added during processing
C. Naturally-occurring sugars and sugars added during processing
D. None of these
ANS: B

20. The _____________ is the material that is being dissolved in a homogenous mixture.
A. solute
B. solvent
C. solution
D. substance
ANS: A

21. During refrigeration, the _____________ of the air can be changed to stop respiration and extend the shelf life of a food.
A. circulation
B. filtration
C. gas content
D. pressure
ANS: C

22. Which of the following is the definition for food defense?
A. Access to nutritious, safe food
B. Protecting food products from unintentional adulteration by chemical, biological, radioactive, or physical contaminants
C. Protecting food products from intentional adulteration by chemical, biological, radioactive, or physical contaminants
D. All of the above
ANS: C

23. _____________ is the fastest dehydration method.
A. Spray drying
B. Vacuum drying
C. Freeze-drying
D. Sun drying
ANS: A

24. The common name for saccharide is ______________.
A. protein
B. fat
C. sodium
D. sugar
ANS: D

25. Brewing temperature is important when brewing coffee or tea. What happens when the brewing temperature is too high?
A. Too few of flavor compounds are released.
B. Bitter polyphenols are released.
C. A sweet off flavor occurs because volatile fatty acids are released.
D. None of these
ANS: B

26. A conventional food that has certain food components and/or essential nutrients added for a specific physiological purpose is referred to as a _______________.
A. medicinal food
B. supplement
C. genetically modified food
D. functional food
ANS: D

27. ________________ is the only reliable method for determining when a food has reached an internal temperature that is adequate for killing foodborne pathogens.
A. Product color
B. Product texture
C. A food thermometer
D. Oven temperature
ANS: C

28. What type of claim is “Calcium builds strong bones” when used on a food label?
A. Nutrient content claim
B. Health claim
C. Qualified health claim
D. Structure/function claim
ANS: D

29. A finished food is a _____________ food product.
A. raw
B. manufactured
C. ready to eat
D. discontinued
ANS: C

30. A molecule that has a polar end and a nonpolar end, and is used as a stabilizing factor to maintain dispersion of one immiscible liquid in another, is called a/an_______________.
A. emulsifier
B. pH control agent
C. anticaking agent
D. desiccant
ANS: A

31. Which of the following is used to convert milk into cheese?
A. Enzymes
B. Acids
C. Salts
D. Sugars
ANS: A

32. Which of the following is true regarding acrylamides?
A. By-product of cooking, frying, and baking
B. Formed by combination of sugars and proteins that undergo chemical changes at high temperatures
C. Toasted or browned foods contain the highest levels
D. All of the above
ANS: D

33. Flavor is an effect caused by the combination of ______________.
A. Taste and texture
B. Taste and aroma
C. Texture and aroma
D. Taste and appearance
ANS: B

34. The ____________ is primarily responsible for maintaining integrity of a food product from the time when it leaves the factory to when it is consumed by a consumer.
A.  pH 
B. grocery store
C. food package
D. truck driver
ANS: C

35. Effective January 1, 2023, what food will be added as the 9th allergen?
A. Soybeans
B. Sesame
C. Shellfish
D. Sugar
ANS: B

36. In people with ______________, foods that contain gluten trigger an immune response that can damage the small intestine lining.
A. Celiac disease
B. stomach cancer
C. foodborne illness
D. All of these
ANS: A

37. Food handlers can spread bacteria and cause illness through their ______________.
A. hands
B. breath
C. hair
D. all of these
ANS: D

38. Which of the following is indigestible by humans?
A. Sucrose
B. Fructose
C. Glucose
D. Cellulose
ANS: D

39. Why does chocolate “melt in your mouth”?
A. The proteins in the chocolate denature at body temperature.
B. The lipids in chocolate have a melting point that is close to body temperature.
C. The sugars in chocolate caramelize at body temperature.
D. None of these.
ANS: B

40. ____________ holds oxygen in muscle tissue and gives meat its color.
A. Myoglobin
B. Glycogen
C. Lipids
D. Collagen
ANS: A

41. _____________ is a nonnutritive sweetener that is made when chlorine atoms are added to sugar.
A. Aspartame
B. Acesulfame Potassium
C. Neotame
D. Sucralose
ANS: D

42.  When making semidry and dry sausages, _____________ are added to ferment the meat.
A. spices
B. salts
C. lactic acid bacteria
D. enzymes
ANS: C

43. In order to multiply, Clostridium botulinum requires an environment with ________________.
A. a pH of 4.6 or greater that is free of oxygen
B. a pH below 4.6 that is free of oxygen
C. a pH of 4.6 or greater that contains oxygen
D. a pH below 4.6 that contains oxygen
ANS: A

44. When developing a new food product, it is important for food scientists to know ________________.
A. target consumer group
B. the need or problem
C. current trends
D. all of these
ANS: D

45. What is the first principle of HACCP?
A. Conduct a hazard analysis
B. Identify critical control points (CCPs)
C. Establish critical limits for CCPs
D. Establish effective record-keeping procedures
ANS: A

46. How is the calorie density of a food calculated?
A. Total calories of a food divided by total weight of the food
B. Total calories of a food divided by total weight of a meal
C. Total weight of a food divided by the total calories of the food
D. Total weight of a food divided by total weight of a meal
ANS: C

47. ____________ is responsible for the red color that is typical of tomatoes.
A. Beta-carotene
B. Lycopene
C. Lutein
D. Alpha-carotene
ANS: B

48. Prebiotics are non-digestible components of food that _______________.
A. can interfere with proper digestion
B. support the growth of foodborne pathogens and lead to foodborne illness
C. often lead to diarrhea and symptoms of indigestion
D. encourage beneficial microorganism growth in the intestine 
ANS: D

49. Gelatin is a/an ____________ that is often used to thicken ice cream and other desserts.
A. starch
B. lipid
C. emulsifier
D. protein
ANS: D

50. Refrigerated leftovers should be used within ______________.
A. 1-2 days
B. 3-4 days
C. 5-7 days
D. 7-10 days
ANS: B