Food Science CDE Practice Exam

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• The part of a cauliflower used for food by consumers is (are) the _____________.
• Which compound is primarily responsible for the Maillard reaction in foods?
• The protein in meat that is primarily responsible for meat color is ______________.
• What synthetic sweetener, made from aspartic acid and phenylalanine, is commonly used in diet soft drinks?
• Which is a major benefit of using fermentation in food production?
• ______________ is a globular protein found in milk.
• What is the term for altering a food product's appearance to seem of higher quality than it actually is?
• Which component is primarily responsible for spoilage in foods?
• What is the purpose of fermentation in food science?
• What is the best description of emulsification in food science?
• What is the pretreatment for dehydration that inhibits enzyme activity but may extend drying time due to water absorption?
• What determines the sweetness in processed foods?
• The stretchy, elastic protein found in wheat that gives bread its final shape and structure is called ____________.
• The study of food production, processing, preparation, evaluation, and use is called ______________.
• If a food product contains 10,000,000 microbes per gram and has a 99.99% kill rate, how many microbes per gram will survive?
• What term describes the number of minutes required to destroy a stated number of microorganisms at a defined temperature?
• What condition is prevented by adding Vitamin D to milk?
• The major or main part of a meal is called _______________.
• The primary function of baking powder in baking is to create ______________.
• Which of the following substances helps baked goods, such as cakes, lighten or rise during baking?
• Which term describes the activity related to the presence of water in food?
• Which proteolytic enzyme is used to coagulate milk to make cheese?
• Anthocyanins will create which colors in certain foods?
• Cola is an example of which type of mixture?
• One of the functions of sodium nitrite in meat products is to _______________.
• If a scientist wants to select the sweetest sugar for a cereal product, which option is the best choice?
• Which process helps in measuring the proportion of acidic content in food?
• Which mycotoxin is a potential chemical hazard in apples and apple products?
• In formulating soft dough, a food technologist should use ____________.
• A food contains 8 grams of fat, 4 grams of carbohydrates, and 5 grams of protein. That would be equivalent to __________ calories.
• Which field involves using biology, genetics, and technology to improve plants, animals, and microorganisms for food production?
• What is measured to determine the acidity or alkalinity of a food system?
• Which of the following microorganisms is typically responsible for the majority of shellfish-related illnesses?
• Which of the following is considered a bactericide?
• What is the pH range of most foods?
• In which year did Andreas Sigismund Marggraf discover that sucrose is responsible for the sweetness of sugar beets and sugar cane?
• Potassium sorbate is a common food additive that functions as what?
• Fermentation is a process step used by the manufacture of ______________.
• Which type of bacteria is commonly associated with foodborne illness and is particularly dangerous in undercooked meats?
• A microorganism commonly found in human nasal passages and on the skin that can cause food borne illness if food becomes contaminated is ____________.
• Once food production operations are finished, a sanitation crew will remove all visible dirt, grime, and grease. This step is also called ______________.
• Which of the following processes involves heating food to eliminate pathogenic microorganisms?
• What is the spoilage of lipids through the chemical bonding of oxygen to fatty acids called?
• What process does chocolate undergo as part of its production from harvest to finished product?
• What is the FDA's list of ingredients considered safe and not designated as additives called?
• How many principles are there in HACCP?
• What is the primary role of emulsifiers in food products?
• What is often used as a leavening agent in thin products with a large surface area to allow gas to escape?
• What pathogen is a concern in canned food products due to its anaerobic growth conditions?
• The fat found in milk is primarily composed of which type of fat?
• What do enzymes break down into simple sugars in the body?
• What is the recommended length of time that hands should be washed prior to handling food to prevent disease spread?
• What are fruits and vegetables largely composed of?
• Integrated Pest Management in food production areas primarily focuses on controlling pests with what type of deterrents?
• Which term describes the substance that increases the rate of a chemical reaction without being consumed in the reaction?
• What is the primary purpose of pasteurization in food science?
• What carbohydrate found in some fruits has the ability to form gels?
• Which microorganism is primarily responsible for foodborne illness associated with poultry and eggs?
• In the production of high fructose corn syrup, what is the term for a substance that speeds up the reaction rate without being permanently changed?
• Which essential nutrient provides the body with its most concentrated source of energy?
• What is needed to metabolize protein and for tissue repair, found in foods like broccoli and beef liver?
• What type of microorganism grows at refrigeration temperatures?
• Which organization regulates the use of food additives in the United States?
• What is the primary role of baking powder in baking?
• What process transforms liquid oil into margarine?
• What process involves immersing fruits and vegetables in boiling water to deactivate enzymes?
• Which compound reacts with amino acids in heated milk to create flavor and color?
• What term describes the time required at a specific temperature to destroy 90% of microorganisms in food?
• A retort is a piece of equipment used for ______________.
• The technical name for freeze drying is ______________.
• ________________ is the scale used to relate specific gravity of a beverage such as Diet Coke® to sugar content.
• What systematic process control system is essential for food safety?
• What type of agent is added to control crystal size in candy making?
• A low acid food is characterized by what?
• Which flavor enhancer are some processors removing from products to create a clean ingredient statement?
• What component in food works as a natural preservative by lowering pH?
• If a food product contains 10,000,000 microbes per gram and experiences a 99.9999 percent kill rate, how many microbes will survive?
• Which food item is not classified as one of the eight major food allergens?
• What process allows bread to rise during production, facilitated by Sacharromyces cerevisiae?
• Which protein in meat is primarily responsible for its color?
• Which type of bacteria are commonly used to break down protein in the production of cocoa and chocolate?
• A process that changes the shape of a protein molecule without breaking its covalent bond is called ___________.
• Which breed of cow has the highest percentage of butterfat in their milk for ice cream production?
• Which nutrient can help in improving the absorption of fat-soluble vitamins?
• A piece of plastic found in yogurt represents which type of hazard?
• Glucose is classified as which type of carbohydrate?
• The purpose for using a leavening agent such as baking soda or baking powder in cakes and cookies is to provide a source of ______________.
• The creamy texture of yogurt is an example of a food what?
• What form of myoglobin causes meat to appear brown in color due to depletion of oxygen?
• At what temperature does glucose, a simple sugar, melt?
• Which of the following processes is used for preserving food by heating it to eliminate pathogens?
• Scientists at the Calgene Company isolated the gene responsible for the deterioration of a tomato when it is picked, then used this knowledge to create the Flavr-Saver® tomato. This is an example of applying ____________ to alter the genetic makeup of a food product.
• Which of the following is an alternative name for baking soda?
• About 50% of all outbreaks of food-related illnesses are caused by which of the following pathogens?
• What can grow and produce a deadly neurotoxin if canning of foods is done improperly?
• Which of the following is a common indicator of food spoilage?
• What is pasteurization primarily used for in food processing?
• Inorganic elements essential for human health and growth are called ____________.
• What type of food preservation involves using high temperatures and is often used to extend shelf life?
• Food that undergoes excessive dehydration may become ____________ on its surface.
• Water activity is the degree of availability of water in food. The water activity of pure water is ___________.
• In which temperature range do bacteria multiply rapidly, often referred to as the temperature danger zone?
• Which process denatures enzymes that cause milk to spoil?
• A green radura symbol on a food label signifies that the product has undergone which process?
• Which of the following is not considered an extrinsic factor that affects the growth rate of microorganisms?
• If a food scientist uses 3.17 oz of salt in a 10-pound product test batch, how much salt would that be in grams?
• Which vegetable is expected to generate the most heat during confined storage?
• What is the term for an additive that prevents a compound from changing its chemical nature?
• The taste buds on the sides of the tongue primarily respond to ___________ flavors.
• Which vitamin is added to milk for its essential role in growth and bone repair?
• The term "sanitizing" specifically refers to reducing microorganisms to a safe level as determined by ______________.
• Microorganisms that result in human disease are referred to as ____________.
• What is the primary function of antioxidants in food preservation?
• Which substance is a type of polysaccharide found in brown algae that serves as a thickener in food products?
• Which vitamin is commonly associated with citrus fruits and is crucial for preventing scurvy?
• Food scientists, who use their ability to view and understand the entire production process well enough to identify problem areas or deficiencies, are ___________.
• What type of substances are added to stabilize lipids in certain foods by preventing oxidation?
• A food technologist is formulating a low carbohydrate pasta so they need to select a grain source that has the highest amount of protein and lowest amount of carbohydrates. They should use ___________.
• What common process in food preservation involves adding salt, sugar, and vinegar?
• A solution that contains less solute than can be dissolved in it at a given temperature is called a(n) _________ solution.
• Which food item has a complicated production process involving fermentation and roasting resulting in the creation of over 300 chemical compounds?
• Which type of food preservation involves the use of high temperature to kill bacteria?
• ____________ is the complete destruction of all microorganisms, except some bacterial spores.
• A compound that destroys bacteria on contact and has residual activity to continue to kill bacteria on a surface is called a ______________.
• What is the primary use of sodium benzoate in soft drinks?
• The presence of Listeria monocytogenes in bologna is an example of a ___________ in food.
• Fruits and vegetables discolor when bruised or cut due to ______________.
• Oils that become cloudy when stored in the refrigerator are often ______ to remove saturated fatty acids.
• Which type of molecules can greatly inhibit protein molecules from bonding with each other and with water, leading to the reduction of foam's volume and stability?
• Starch is classified as a ___________, which is a large molecule formed when smaller molecules of the same kind chain together.
• Fats and oils belong to which family of compounds?
• What happens to the solidity of a fat as the fatty acid chain length increases?
• Which organism is well-known in the coliform group and serves as an indicator of potential fecal contamination?
• What does the acronym GMP stand for in the food industry?
• What measure defines the temperature increase needed for a 10-fold decrease in microorganism death time?
• In baking, which ingredient acts as a stabilizer to maintain texture and improve moisture?
• What type of bond is characterized by the sharing of electron pairs between atoms?
• What is the process of breaking down complex molecules into simpler ones called?
• When making frozen waffles, the batter is cooked in a waffle iron that transfers heat by which method?
• The water content in fruits, vegetables, and meats typically ranges between what percentage?
• What is the main purpose of food preservatives like potassium sorbate?
• When measuring a volume of liquid in a buret, the volume is read from which part?
• Butter is made by agitating cream to form a ____________ emulsion.
• What is the name of the process that uses biochemical techniques to alter the genetic makeup of plants?
• Which agency ensures that meat and poultry are safe for consumption?
• The process that breaks down fat globules in milk to make them smaller and more uniform in size is called ____________.
• Which method is used to test food manufacturing processes that are between bench top and full scale?
• In ice cream production, the percent increase in volume due to air incorporation is known as what?
• Which nutrient is responsible for providing the highest energy yield per gram?
• What is the name of the nutrition label found on many food packages?
• To prevent oil from separating in a jar of peanut butter, ___________ are added to the formulation.
• Which type of fat is typically solid at room temperature?
• Which digestive enzyme found in saliva reacts with carbohydrates to initiate their breakdown into simpler sugars?
• Meat grading is a __________.
• Fats serve many functions in foods. Which function is not desired?
• Which of the following is an example of a pure substance?
• What hygiene practices are employees taught to follow in food processing establishments to ensure food safety?
• Fermentation in food processing primarily involves which type of microorganisms?
• Why do oil and water normally separate?
• Which factor plays a critical role in the storage of perishable food items to inhibit microbial growth?
• A __________ is an explanation based on a body of knowledge from many observations and supported by results from numerous experiments in food science.
• Which type of food preservation uses high salt concentrations?
• Which sugar is recognized for being sweeter than sucrose?
• Which of the following is a method for preserving the flavor and nutritional value of fruits and vegetables?
• Which food preservation method involves removing moisture from food to inhibit microbial growth?
• What is the key purpose of homogenization in food processing?
• The color of maple syrup results from a reaction between a monosaccharide and an amino acid. What is this reaction called?
• Microwaves have the greatest effect on which type of molecules?
• Which process involves the breakdown of carbohydrates into simpler sugars?
• Which nutrient is responsible for providing cell structure and is particularly important in muscle development?
• What type of illness occurs from consuming food that contains harmful metabolites from microorganisms?
• What type of fats are liquid at room temperature and often found in plant oils?
• _____________ is (are) required, by law, to be on all food labels.
• What part of a grain kernel contains the embryo and lipids?
• What does MSG stand for in the context of food production?
• Which type of chemical bond is formed by the transfer of electrons between atoms, resulting in the formation of positive and negative ions?
• What is the term for the ability to view and understand the entire production process to identify potential problems?
• What is the term for the energy lost when water molecules form ice crystals?
• Which of the following is an environmental pathogen that can contaminate ready-to-eat products, potentially causing illness after consumption?
• What is the minimum number of people required to develop the same illness after consuming the same food for it to be considered a foodborne disease outbreak?
• Which term refers to the way food feels in the mouth?
• What is often referred to as the universal solvent?