2023 FOOD SCIENCE CAREER DEVELOPMENT EVENT

MULTIPLE CHOICE

1. Which of the following is NOT a function that water serves in the body?
A. Improving the quality of sleep
B. Transportation of nutrients
C. Reactant in metabolism
D. Maintaining body temperature
ANS: A

2. Which of the following best defines fatty acid?
A. Inorganic molecules that consist of a carbon chain with a carboxyl group at one end
B. Inorganic molecules that consist of a carbon chain with a triglyceride at one end
C. Organic molecules that consist of a carbon chain with a carboxyl group at one end
D. Organic molecules that consist of a carbon chain with a triglyceride at one end
ANS: C

3. Which of the following best defines margin of safety for an additive?
A. Zone between the concentration in which an additive is normally used and the level at which a hazard exists
B. Zone between no use (0% concentration) and the concentration at which an additive is normally used
C. The concentration at which an additive is normally used with an acceptable error of +/- 5%
D. None of the above
ANS: A

4. Microorganisms and _____________ often work together to cause food spoilage.
A. people
B. animals
C. enzymes
D. All of the above
 ANS: D

5. Why are three-digit codes used to label products during sensory evaluation?
A. Allows for enough unique numbers to be available when doing a sensory study with a large number of samples
B. Reduces bias because panelists are more likely to select 1 over 3 or A instead of B or C
C. This is a requirement by the Food and Drug Administration
D. None of the above
ANS: B

6. Hydroponic  crops  are  grown  with  their  roots  suspended _____________.
A. in a system that maintains moisture at a concentration of 50% soil and 50% water
B. in distilled water
C. in municipal tap water
D. in a liquid nutrient solution
ANS: D

7. Which of the following a technique to separate foods based upon density?
A. Centrifugal force
B. Sedimentation
C. Pressure
D. Chemicals
ANS: B

8. What is the overarching goal that MyPlate.gov, the Physical Activity Guidelines, and the Dietary Guidelines aim to achieve?
A. More physical activity
B. Fewer calories consumed per day
C. Energy balance
D. More sleep
ANS: C

9. If eggs are cooked too long, _____________ will develop, and the result will be a green ring around the egg yolk.
A. Iron sulfide
B. Hydrogen sulfide
C. Iron disulfide
D. Hydrogen disulfide
 ANS: A

10. Cellulose is indigestible and composed of _____________.
A. beta-fructose
B. beta-sucrose
C. beta-lactose
D. beta-glucose
ANS: D

11. Which of the following best describes cultivated meat?
A. Laboratories are used to reproduce animal flesh in bioreactors to produce a product that is characteristic of natural meat
B. Laboratories are used to produce a product that resembles meat using ingredients that are not of an animal origin
C. Processing plants are used to produce a product that resembles meat using ingredients that are not of an animal origin
D. Processing plants are used to produce a product that resembles meat but is made entirely of vegan materials
ANS: A

12. Foams can be described as _____________, surrounded by a _____________ film.
A. bubbles of air, lipid
B. bubbles of air, protein
C. proteins, carbohydrate
D. proteins, lipid
ANS: B

13. Which of the following is NOT a function of acids and bases?
A. Food preservation
B. Cheese production
C. Protein source
D. Aid in digestion
ANS: C

14. High-dose irradiation can be defined as levels of radiation of _____________ kgray or higher.
A. 10
B. 15
C. 20
D. 25
ANS: A

15. A soft drink is a(n) _____________ solution.
A. oxygen-in-water
B. carbon dioxide-in-water
C. sugar with oxygen-in-water
D. sugar with carbon dioxide-in-water
ANS: B

16. Which of the following are methods used in descriptive research?
A. Surveys
B. Interviews
C. Observations
D. All of the above are descriptive research methods
ANS: D

17. Which of the following is NOT true about molds?
A. Almost all molds should be considered a health hazard
B. Bacteria and yeast are less hardy than molds
C. Molds spoil foods
D. Mold growth can occur over a wide pH range
ANS: A

18. Which of the following is NOT one of the 7 principles of the Hazard Analysis and Critical Control Point program?
A. Establish critical limits
B. Establish corrective actions
C. Establish regulatory relationships
D. Establish record-keeping and documentation procedures
ANS: C

19. Which of the following is recognized as the leading body for setting international food standards with the goal of protecting consumer health ensuring fair food trade practices?
A. United States Department of Agriculture
B. Food and Drug Administration
C. Codex Alimentarius
D. All of the above
ANS: C

20. Which pathogen is often implicated in infant formula recalls?
A. Clostridium botulinum
B. Cronobacter sakazakii
C. Campylobacter jejuni
D. None of the above
ANS: B

21. Which of the following best describes the research term meta-analysis?
A. A sensory study that has 1,000 or more research participants
B. A research study that is conducted by the USDA or FDA in conjunction with a university
C. A research study conducted by 5 or university researchers
D. Drawing overall conclusions by pooling results from several individual research studies
ANS: D

22. When water leaks from a gel over time, this is known as _____________.
A. Syneresis
B. Dehydration
C. Stability
D. Gelatinization
ANS: A

23. Why does a dressing that consists of vinegar and oil separate?
A. Fat molecules in the vinegar are nonpolar and the oil molecules are polar
B. Fat molecules in the oil are polar and vinegar molecules are nonpolar
C. Fat molecules in oil are nonpolar and vinegar molecules are polar
D. Fat molecules in the vinegar are polar and the oil molecules are nonpolar
ANS: C

24. _____________ is the energy required for a reaction to begin and _____________ reduce the amount of energy required for a reaction to begin.
A. Active energy, enzymes
B. Activation energy, enzymes
C. Active energy, substrate
D. Activation energy, substrate
ANS: B

25. Which of the following best defines the term bioavailability?
A. Ability of the body to absorb a nutrient and convert it to a form that can be used by the body
B. Degradation of a nutrient that is not needed in the body to prevent excess accumulation of nutrients
C. Ability of the body to absorb and use a nutrient in the form it was consumed
D. None of the above
ANS: A

26. Why is slow freezing and the development of large ice crystals an issue in food products?
A. Rupture cell walls of animal and plant tissues
B. Create a crunchy, undesirable eating experience
C. Large ice crystals may damage a consumer’s mouth while eating
D. All of the above
ANS: A

27. Dehydrofreezing is also known as _____________.
A. lyophilization
B. dehydration
C. rehydration
D. concentration
ANS: A

28. The proportion of flour to liquid is lower in _____________ than in _____________.
A. doughs, batters
B. batters, doughs
C. foams, batters
D. foams, doughs
ANS: A

29. Which of the following contribute the most kilocalories per gram of nuts?
A. Carbohydrates
B. Proteins
C. Fats
D. Proteins, fats, and carbohydrates contribute equal kilocalories
ANS: C

30. Which of the following is NOT a phenolic acid?
A. Ellagic acid
B. Vanillan
C. Thymol
D. All of the above are phenolic acids
ANS: D

31. Coliforms present in a food product indicate the possible presence of _____________.
A. pathogenic microorganisms
B. chemical contaminants
C. physical hazards
D. A & B
ANS: A

32. Which of the following is NOT one of the “4 Cs of Food Safety”?
A. Change
B. Clean
C. Cook
D. Chill
ANS: A

33. Which of the following can viscosity influence in a food?
A. Texture of a food
B. Desirability of a food
C. Effectiveness of a cooking oil
D. All of the above
ANS: D

34. What policy did the USDA implement in December of 2012 with the goal of significantly reducing consumer exposure to unsafe meat products?
A. Chill and Test
B. Chill and Ship
C. Test and Ship
D. Test and Hold
ANS: D

35. Which of the following USDA Recall Classifications represents “high or medium risk”?
A. Class I
B. Class II
C. Class III
D. Class IV
ANS: A

36. Which of the following is a component of the FDA’s New Era of Smarter Food Safety
blueprint?
A. Green Energy
B. Cultivated Meats
C. Tech-Enabled Traceability
D. Genetic Engineering
ANS: C

37. Which of the following is the most recent edition of the FDA Food Code?
A. 2024 Food Code
B. 2022 Food Code
C. 2017 Food Code
D. 2013 Food Code
ANS: B

38. What is the definition of a compound?
A. Substance that contains two or more elements that are chemically combined
B. Substance that contains three or more elements that are chemically combined
C. Pharmaceutical term that relates to the combining of ingredients to generate a pharmaceutical product
D. None of the above
ANS: A

39. Which of the following is another term for condensation?
A. Sublimation
B. Vaporization
C. Fusion
D. None of the above
ANS: D

40. The enzyme _____________ breaks lactose down into _____________.
A. Glucase, glucose and galactose
B. Lactase, glucose and galactose
C. Glucase, sucrose and galactose
D. Lactase, sucrose and galactose
ANS: B

41. Aspartame is comprised of which two amino acids?
A. Lysine and phenylalanine
B. Asparagine and phenylalanine
C. Aspartic acid and phenylalanine
D. Alanine and phenylalanine
ANS: C

42. Which of the following is NOT true about caffeine?
A. A moderate dose of caffeine is considered to be 300-400 mg per day
B. Classified as a mild stimulant
C. Considered Generally Recognized as Safe (GRAS)
D. Added to many foods and beverages
ANS: D

43. When anaerobic bacteria digest cow manure, ________ is produced, which can be captured and burned in generators to produce energy and decrease __________.
A. methane, greenhouse gas emissions
B. methane, smell
C. carbon dioxide, greenhouse gas emissions
D. carbon dioxide, smell
ANS: A

44. Which of the following is considered the main source for the foodborne pathogen Staphylococcus aureus?
A. Cattle
B. Pigs
C. Chickens
D. Humans
ANS: D

45. What gas is often reduced in modified atmosphere packaging (MAP)?
A. Oxygen
B. Carbon dioxide
C. Nitrogen
D. Carbon monoxide
ANS: A

46. The membrane in eggs that separates the egg white from the shell is similar in structure to a(n) _____________.
A. cytoplasmic membrane
B. cell wall
C. mucous membrane
D. biofilm
ANS: A

47. Fresh apple shelf life can be extended by suppressing their natural production of _____________.
A. glucose
B. methane
C. ethylene
D. carbon dioxide
ANS: C

48. Which of the following is NOT associated with rancidity?
A. Unpleasant flavor for the consumer
B. Unpleasant odor for the consumer
C. Auto-oxidation of the product
D. Short-term health risks are a concern if a rancid product is consumed
ANS: D

49. What is collagen?
A. A protein found in muscle tissue
B. A protein found in connective tissue
C. A lipid found in muscle tissue
D. A lipid found in connective tissue
ANS: B

50. Which of the following is a benefit of food additives?
A. Reduced risk of foodborne illness
B. Reduced waste due to spoilage
C. Reduced amount of time required to prepare food
D. All of the above
ANS: D