2024 Food Science Career Development Event

MULTIPLE CHOICE

1. Which of the following prompted the discipline of food science to emerge?
A. Cross-contamination in home kitchens caused foodborne illness
B. The USDA declared the need for food science
C. Food preparation transitioned from the home to a factory because of technology advancements
D. None of the above
ANS: C

2. Which of the following is required to calibrate an alcohol thermometer?
A. Ice water
B. Boiling water
C. 70% ethanol
D. A&B
ANS: D

3. What is/are the best food vehicle(s) for delivering Vitamin E as a fortificant?
A. Orange juice
B. Fats and oils
C. Milk and dairy products
D. Cereal
ANS: B

4. Why is the milk that is used for yogurt production heated?
A. Killing undesirable bacteria
B. Denatures proteins
C. Contributes to thick texture
D. All of the above
ANS: D

5. What is an advantage of concentrated foods?
A. Shipping and packaging cost savings
B. Customers can dilute the product to their taste preferences
C. Less water is required, so these products are more sustainable for the environment
D. These products have a more intense color, which is desirable to consumers
ANS: A
 
6. What is freezer burn?
A. Undesired sublimation of frozen foods
B. Desired sublimation of frozen foods
C. Undesired freezing that only occurs in a blast freezer
D. None of the above
ANS: A

7. In comparison to proteins and carbohydrates, fats provide _________ as many calories.
A. 2x
B. 3x
C. 4x
D. 5x
ANS: A

8. What is another name for glucose?
A. Fructose
B. Sucrose
C. Dextrose
D. Aspartame
ANS: C

9. Which of the following is not true about water?
A. Contains one oxygen atom
B. Contains two hydrogen atoms
C. The compound is held together by covalent bonds
D. All of the above are true
ANS: D

10. Eggs have carbon dioxide that escapes through the porous shell during storage. What happens to pH of the egg as carbon dioxide escapes?
A. Remains the same
B. Increases
C. Decreases
D. This does not happen in eggs and the statement is not true
ANS: B

11. Excess consumption of which of the following may cause diarrhea?
A. Glycerol
B. Mannitol
C. Sorbitol
D. All of the above
ANS: C
 
12. Caffeine reaches maximum effects __________ minutes after consumption.
A. 15 to 45
B. 30 to 60
C. 60 to 90
D. 90 to 120
ANS: B

13. Which of the following are used to produce wine?
A. Honey
B. Dandelions
C. Grapes
D. All of the above
ANS: D

14. According to Centers for Disease Control and Prevention estimates, about _______ of salmonellosis outbreaks involve eggs?
A. 25%
B. 50%
C. 75%
D. 85%
ANS: C

15. Which of the following viruses have been associated with foodborne illness?
A. Rotavirus
B. Norovirus (also known as Norwalk)
C. Hepatitis A
D. All of the above
ANS: D

16. Which ingredient in soft drinks is an effective meat tenderizer?
A. Carbon dioxide
B. Phosphoric acid
C. Sodium benzoate
D. Sweeteners
ANS: B

17. Acrylamides are a by-product of __________.
A. Baking
B. Cooking
C. Frying
D. All of the above
ANS: D
 
18. What causes taste bias?
A. Negative experiences that lead a person to disliking a food
B. Positive food experiences
C. Taste preferences
D. All of the above
ANS: D

19. What can lead to systematic error?
A. Too many variables
B. A poorly designed experiment
C. A&B
D. None of the above
ANS: C

20. Why is sodium dioxide or potassium metabisulfite added to wine?
A. Prevent unwanted growth of organisms
B. Stabilize color
C. A&B
D. None of the above
ANS: C

21. Which of the following is a liquid-in-liquid solution?
A. Carbon dioxide in water
B. Alcohol in water 
C. Sugar in water
D. All of the above
ANS: B

22. When should a marketing campaign be prepared for a new food product?
A. During idea conception
B. During initial formulation and development
C. Before sensory testing begins
D. Simultaneously with preparing to manufacture the product
ANS: D

23. Isoflavones are present in which of the following foods?
A. Soy products
B. Chickpeas
C. Licorice
D. All of the above
ANS: D
 
24. Riboflavin is a natural coloring agent that provides a __________ color.
A. Yellow-red
B. Yellow
C. Red-orange
D. Orange
ANS: B

25. High-dose irradiation has been recommended for __________.
A. Spices
B. Leafy greens
C. Fresh ground beef
D. None of the above
ANS: A

26. Pure lactic acid is produced from __________.
A. Yogurt
B. Whey
C. Casein
D. Sour cream
ANS: B

27. In the metric system, the prefix hecto means ___________.
A. One
B. Ten
C. Hundred
D. Thousand
ANS: C

28. On the Celsius scale (oC), which of the following would be considered room temperature?
A. 4
B. 11
C. 21
D. 30
ANS: C

29. Sources of modified starches most commonly include ___________.
A. Wheat
B. Corn
C. Soy
D. All of the above
ANS: D
 
30. In an enzymatic reaction, what is the substrate?
A. Coenzyme necessary for the reaction to proceed
B. Location where the enzyme acts
C. Energy needed to start the reaction
D. None of the above
ANS: D

31. Gelatin is a _________.
A. Protein
B. Carbohydrate
C. Lipid
D. Artificial sweetener
ANS: A

32. What is another name for tocopherol?
A. Vitamin A
B. Vitamin B
C. Vitamin D
D. Vitamin E
ANS: D

33. What is the preferred water activity (aw) for most yeasts?
A. 0.83 – 0.96
B. 0.90 – 0.91
C. 0.87 – 0.94
D. 0.70 – 0.80
ANS: C

34. What is the preferred pH range for most molds to grow?
A. 6.5 – 7.5
B. 4.0 – 6.5
C. 4.0 – 6.8 
D. 2.9 – 6.0
ANS: C

35. Water activity is a measure of the ________________ to support chemical and biological reactions.
A. Free water available
B. Bound water unavailable
C. Amount of water added to a food that is available
D. None of the above
ANS: A
 
36. What is the maximum FDA-approved irradiation dose for spices and seasonings?
A. 30 kGy
B. 50 kGy
C. 70 kGy
D. 100 kGy
ANS: A

37. When combining vinegar and baking soda, the fizz that forms is ____________.
A. Toxic
B. The result of carbon dioxide physically separating from water
C. The result of carbon dioxide forming through a chemical reaction
D. A&C
ANS: C

38. Which of the following is the name of a saturated fatty acid?
A. Oleic
B. Butyric
C. Linoleic
D. Linolenic
ANS: B

39. Which of the following correctly describes indispensable amino acids?
A. Do not need to be provided by the diet because they can be sufficiently produced by the body
B. Must be provided by foods in a diet and are required for growth of new tissues 
C. Considered nonessential
D. A&C
ANS: B

40. What is sucralose?
A. Sugar substitute that is manufactured through the addition of chlorine atoms to sugar
B. A natural extract from a plant leaf
C. A sweet alcohol
D. The common name for aspartame
ANS: A
 
41. What is the recommended storage time (shelf life) of ice cream?
A. 1 month
B. 2 months
C. 6 months
D. 9 months
ANS: B

42. In the United States, organic foods must meet requirements of the ______________ in order to be labeled organic.
A. FDA Organic Program
B. USDA Organic Program
C. National Organic Program
D. United States Organic Foods Program
ANS: C

43. Chemical leavening agents cause an acid-base reaction that leads to the formation of ___________.
A. Carbon dioxide
B. Water
C. Salt
D. All of the above
ANS: D

44. Which of the following teas has the largest caffeine content?
A. White
B. Green
C. Black
D. They all have the same caffeine content
ANS: C

45. During cooking, the reaction that occurs between carbohydrates and proteins that causes the food to turn brown is called _____________.
A. Acrylamide
B. Aldehyde
C. Maillard
D. Methionine
ANS: C

46. ____________ are responsible for the characteristic texture of gummy bears.
A. Carbohydrate gums
B. Pectins
C. Gelatinized starches
D. None of the above
ANS: A
 
47. Bottled water is regulated by the ____________.
A. Environmental Protection Agency
B. Food and Drug Administration
C. United States Department of Agriculture
D. Centers for Disease Control and Prevention
ANS: B

48. Which type of sensory panel is most used during the development of a food product?
A. Consumer taste panelists
B. Robotic and electronic sensory testing
C. Trained taste panelists
D. B&C
ANS: C

49. Which of the following laws was passed in 1906?
A. Pure Food and Drug Act
B. Food, Drug, and Cosmetic Act
C. Meat Inspection Act
D. A&C
ANS: D

50. What pH is needed for Clostridium botulinum to grow?
A. 4.0 – 4.2
B. 4.2 – 4.4
C. 4.4 – 4.6 
D. 4.6 or greater
ANS: D