Food Science Exam! Ultimate Trivia Quiz

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Questions: 50 | Attempts: 1,418 | Updated: Mar 21, 2023

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Food Science Exam! Ultimate Trivia Quiz - Quiz

Food science is the analysis of the physical, organic, and chemical composition of food. There are many disciplines involved in food science, including chemistry, engineering, microbiology, and nutrition. This quiz will need to comprehend factors like which food is produced without the lactic acid fermentation step and what it is called when wine turns to vinegar. This quiz shows you why food science is essential to study. You can do it.

Questions and Answers

1.

Which microorganism is one of the choices used in the culture for the production of yogurt?
- A.
  
  Staphylococcus aureus
- B.
  
  Listeria monocytogenes
- C.
  
  Lactobacillus delbrueckii spp bulgaricus
- D.
  
  Aspergillus flavis
Correct Answer
C. Lactobacillus delbrueckii spp bulgaricus

Explanation
Lactobacillus delbrueckii spp bulgaricus is one of the choices used in the culture for the production of yogurt. This microorganism is a lactic acid bacteria that ferments lactose into lactic acid, contributing to the tangy taste and thick texture of yogurt. It also helps to lower the pH of the milk, creating an environment that inhibits the growth of harmful bacteria and promotes the growth of other beneficial bacteria. Therefore, Lactobacillus delbrueckii spp bulgaricus is an essential component in the production of yogurt.

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2.

Butylated hydroxytoluene is widely used as an emulsifier in prepared foods.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Butylated hydroxytoluene is widely used as an emulsifier in prepared foods because it helps to blend ingredients that would normally separate, such as oil and water. This improves the texture and stability of the food product, making it more visually appealing and preventing spoilage. Additionally, butylated hydroxytoluene acts as an antioxidant, extending the shelf life of the food by preventing the oxidation of fats and oils. Its widespread use in the food industry is due to its effectiveness and safety for consumption.

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3.

Olestra (sucrose ester) is classified as....
- A.
  
  Natural emulsifier
- B.
  
  Carbohydrate-based fat replacer
- C.
  
  Protein-based fat replacer
- D.
  
  Fake fat
Correct Answer
D. Fake fat

Explanation
Olestra, also known as sucrose ester, is classified as a "fake fat" because it is a synthetic compound that mimics the properties of fat but is not actually metabolized by the body. It is used as a fat replacer in certain food products to reduce calorie content. Despite being able to provide a similar texture and mouthfeel as fat, Olestra cannot be classified as a natural emulsifier, carbohydrate-based fat replacer, or protein-based fat replacer because it does not possess the same chemical composition or functional properties as these substances.

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4.

This is a popular cheese in America that is made from low-fat milk and the curd is given a "pasta filata" treatment that aligns proteins into fibers.
- A.
  
  Cheddar cheese
- B.
  
  Swiss cheese
- C.
  
  Cottage cheese
- D.
  
  Mozzarella cheese
Correct Answer
D. Mozzarella cheese

Explanation
Mozzarella cheese is the correct answer because it is a popular cheese in America that is made from low-fat milk and undergoes a "pasta filata" treatment. This treatment involves stretching and kneading the curd, which aligns the proteins into fibers. This process gives mozzarella its characteristic stretchy and stringy texture, making it a favorite for pizza and other dishes.

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5.

A processing method that sterilizes products prior to packaging is...
- A.
  
  Cooking
- B.
  
  Canning
- C.
  
  Blanching
- D.
  
  Aseptic processing
Correct Answer
D. Aseptic processing

Explanation
Aseptic processing is a processing method that sterilizes products prior to packaging. It involves heating the product to a high temperature for a short period of time, killing any microorganisms present, and then packaging it in a sterile environment. This method ensures that the product remains free from contamination and has a longer shelf life. Cooking, canning, and blanching are also food processing methods, but they do not necessarily involve sterilization of the product.

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6.

A unit operation that is utilized in the manufacture of hot dogs to obtain the desired particle size of the meat is...
- A.
  
  Chopping (or emulsifying)
- B.
  
  Smoking (or cooking)
- C.
  
  Curing
- D.
  
  Peeling
Correct Answer
A. Chopping (or emulsifying)

Explanation
Chopping (or emulsifying) is the correct answer because in the manufacture of hot dogs, the desired particle size of the meat needs to be obtained. Chopping or emulsifying the meat helps in achieving the desired texture and consistency for the hot dog mixture. This process breaks down the meat into smaller particles, ensuring that it is evenly distributed throughout the hot dog.

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7.

Which of the following is false?
- A.
  
  Sugars are a major source of calories in formulated foods.
- B.
  
  Sugars provide bulk, structure, and flavor in formulated foods.
- C.
  
  Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
- D.
  
  Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.
Correct Answer
D. Reducing sugars are lipopHilic and are used as emulsifiers in salad dressing.

Explanation
The statement "Reducing sugars are lipophilic and are used as emulsifiers in salad dressing" is false. Reducing sugars are not lipophilic and they are not used as emulsifiers in salad dressing. Emulsifiers are substances that help mix oil and water together, and reducing sugars do not have this property.

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8.

A forming technique whereby material is forced, by compression, through a shaped opening in a die to produce a continuous profile and a wide variety of products is....
- A.
  
  Extrusion
- B.
  
  Extraction
- C.
  
  Concentration
- D.
  
  Fermenting
Correct Answer
A. Extrusion

Explanation
Extrusion is a forming technique where material is compressed and forced through a shaped opening in a die to create a continuous profile and various products. This process is commonly used in manufacturing industries to produce items such as pipes, tubes, and plastic sheets. It involves applying pressure to the material, causing it to flow and take the shape of the die opening. Extrusion allows for the creation of complex shapes and is an efficient method for mass production.

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9.

Operations that provide prepared foods for consumption off-site or in-house are
- A.
  
  Food service operations.
- B.
  
  Fast food restaurants.
- C.
  
  Casual dining restaurants.
- D.
  
  All of the above
Correct Answer
D. All of the above

Explanation
The correct answer is "All of the above" because all three options - food service operations, fast food restaurants, and casual dining restaurants - involve providing prepared foods for consumption either off-site or in-house. Food service operations can refer to any establishment or service that prepares and provides food, including fast food and casual dining restaurants. Fast food restaurants are known for their quick service and offer prepared foods for take-out or dine-in. Casual dining restaurants provide a more relaxed and informal dining experience, offering a variety of prepared foods for customers to consume on-site. Therefore, all three options are correct.

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10.

Ice cream is frozen foam containing all the following components. Overrun refers to which one?
- A.
  
  Emulsified fat
- B.
  
  Emulsified air
- C.
  
  Colloidal protein
- D.
  
  Soluble flavorings
Correct Answer
B. Emulsified air

Explanation
The correct answer is "Emulsified air". Ice cream is made by incorporating air into a mixture of emulsified fat, colloidal protein, and soluble flavorings. The process of incorporating air into the ice cream mixture is known as overrun.

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11.

Which of the following is a synthetic antioxidant used to inhibit oxidation of lipids?
- A.
  
  Sodium erythorbate
- B.
  
  Sulfur dioxide
- C.
  
  Aspartame
- D.
  
  Butylated hydroxyanisole
Correct Answer
D. Butylated hydroxyanisole

Explanation
Butylated hydroxyanisole is a synthetic antioxidant that is used to inhibit the oxidation of lipids. It is commonly added to food products to extend their shelf life and prevent rancidity. By reacting with free radicals, butylated hydroxyanisole helps to prevent the breakdown of lipids, which can lead to off flavors and spoilage. It is widely used in the food industry as a preservative and antioxidant.

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12.

Which of the following is a false statement?
- A.
  
  Ice cream processing includes unit operations such as pasteurizing, homogenization, and hardening.
- B.
  
  A casein content of 80% raw milk is required to support the growth of lactic acid bacteria in yogurt.
- C.
  
  Rennin and chymosin are enzymes that may be used to coagulate casein by proteolysis during cheese making.
- D.
  
  Cheddar cheese is an example of a hard cheese which is ripened by bacteria.
Correct Answer
A. Ice cream processing includes unit operations such as pasteurizing, homogenization, and hardening.
13.

The rearrangement of fatty acids on oil (or triglyceride) to affect its melting temperature is called hydrogenation.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Hydrogenation is not the process of rearranging fatty acids on oil or triglycerides to affect its melting temperature. Hydrogenation is actually the process of adding hydrogen atoms to unsaturated fats, converting them into saturated fats. This process increases the melting point of the fat and makes it more solid at room temperature. Therefore, the given statement is false.

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14.

The production of gases in dough that contribute to the volume achieved during baking and the final aerated texture is called
- A.
  
  Emulsifying
- B.
  
  Pasteurizing
- C.
  
  Leavening
- D.
  
  Carbonating
Correct Answer
C. Leavening

Explanation
Leavening refers to the production of gases in dough that contribute to the volume achieved during baking and the final aerated texture. It is a process commonly used in baking to make dough rise and create a light and fluffy texture in baked goods. Emulsifying refers to the process of combining two immiscible substances, such as oil and water, into a stable mixture. Pasteurizing is a heat treatment process used to kill harmful bacteria in food and beverages. Carbonating refers to the process of dissolving carbon dioxide gas in a liquid to create carbonation.

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15.

Which of the following is not a product resulting from the wet milling process for corn?
- A.
  
  Corn oil
- B.
  
  Corn bran
- C.
  
  Corn starch
- D.
  
  Corn gluten
- E.
  
  Corn flour
Correct Answer
E. Corn flour

Explanation
Corn flour is not a product resulting from the wet milling process for corn. Wet milling is a process that involves soaking the corn in water and separating its components. Corn oil, corn bran, corn starch, and corn gluten are all products that can be obtained through this process. However, corn flour is typically produced through dry milling, where the corn kernels are ground into a fine powder. Therefore, corn flour is not a product of wet milling.

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16.

An ice cream product with 100% artificial vanilla flavoring is legally required to be labeled as
- A.
  
  Artificial vanilla ice cream
- B.
  
  Artificial vanilla flavored ice milk
- C.
  
  Vanilla ice cream
- D.
  
  Vanilla flavored ice cream
Correct Answer
A. Artificial vanilla ice cream

Explanation
An ice cream product with 100% artificial vanilla flavoring is legally required to be labeled as "artificial vanilla ice cream" because it accurately reflects the nature of the flavoring used in the product. The term "artificial" indicates that the vanilla flavor is not derived from natural sources, but rather is created synthetically. By labeling it as such, consumers are informed that the product does not contain natural vanilla extract.

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17.

Which of the following is not used in a treatment step for the sanitation and clarification of water intended for the production of soft drinks?
- A.
  
  Coagulation
- B.
  
  Carbonation
- C.
  
  Sand filter
- D.
  
  Activated charcoal filter
- E.
  
  Superchlorination
Correct Answer
B. Carbonation

Explanation
Carbonation is not used in the treatment step for the sanitation and clarification of water intended for the production of soft drinks. Carbonation is the process of dissolving carbon dioxide gas into water to create carbonated beverages, such as soda. In the treatment step, coagulation is used to remove suspended particles, sand filter is used to remove larger particles, activated charcoal filter is used to remove organic compounds and impurities, and superchlorination is used to disinfect the water.

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18.

Processed whole foods are products such as canned corn, raisins, corn oil, or orange juice that have been preserved so they will not spoil as quickly as fresh, whole foods.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Processed whole foods are indeed products that have been preserved in order to extend their shelf life and prevent spoilage. This can involve methods such as canning, drying, or freezing. By undergoing these processes, the foods are able to last longer without spoiling compared to fresh, whole foods. Therefore, the statement is true.

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19.

The benefits of formulated foods include all of the following except
- A.
  
  Safety
- B.
  
  Convenience
- C.
  
  Flavorful
- D.
  
  Nutritional consequences
- E.
  
  Stability
Correct Answer
D. Nutritional consequences

Explanation
Formulated foods have several benefits, such as safety, convenience, flavorful taste, and stability. However, one of the benefits that is not associated with formulated foods is nutritional consequences. While formulated foods may provide certain nutrients, they are often processed and may lack the same nutritional value as fresh, whole foods. Therefore, the correct answer is nutritional consequences.

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20.

Low acid foods to which acids are added so the pH is 4.6 or less and aw is 0.85 or more are called
- A.
  
  Low acid foods
- B.
  
  Acid foods
- C.
  
  Acidified foods
- D.
  
  Adulterated foods
- E.
  
  High acid foods
Correct Answer
C. Acidified foods

Explanation
Acidified foods are low acid foods that have acids added to them in order to lower their pH to 4.6 or less. This process helps to prevent the growth of harmful bacteria and increase the shelf life of the food. The addition of acids also helps to enhance the flavor and taste of the food. Therefore, acidified foods are a specific category of low acid foods that have been treated with acids to make them safe for consumption.

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1
21.

Which of the following is not an example of an artificial sweetner
- A.
  
  Sucralose
- B.
  
  Saccharin
- C.
  
  High fructose corn syrup
- D.
  
  Apartame
Correct Answer
C. High fructose corn syrup

Explanation
High fructose corn syrup is not an example of an artificial sweetener because it is derived from corn starch and is a natural sweetener. It is commonly used as a sweetener in processed foods and beverages. On the other hand, sucralose, saccharin, and aspartame are all examples of artificial sweeteners that are chemically produced and used as sugar substitutes in various products.

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22.

The major bacteria cultures used in cheese making do not include
- A.
  
  Lactococci
- B.
  
  Listeria monocytogenes
- C.
  
  Lactobacilli
- D.
  
  Leuconostocs
Correct Answer
B. Listeria monocytogenes

Explanation
Listeria monocytogenes is not included in the major bacteria cultures used in cheese making because it is a pathogenic bacteria that can cause serious illness in humans. Cheese making involves the use of specific bacteria strains that help in the fermentation process and contribute to the flavor and texture of the cheese. Listeria monocytogenes, on the other hand, is a foodborne pathogen that can contaminate cheese and pose a health risk. Therefore, it is not used intentionally in cheese making.

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23.

Which of the following is an example of a nonclimacteric fruit?
- A.
  
  Banana
- B.
  
  Apple
- C.
  
  Celery
- D.
  
  Strawberry
Correct Answer
D. Strawberry

Explanation
A nonclimacteric fruit is one that does not ripen after being harvested. Strawberries are an example of a nonclimacteric fruit because they do not continue to ripen once they are picked. In contrast, fruits like bananas and apples are climacteric fruits, which means they continue to ripen even after being harvested. Celery, on the other hand, is a vegetable and not a fruit.

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24.

Fruits and vegetables represent the category of ingredients that are used in many formulated foods for nutrition, flavor, color, texture, and sometimes as a source of dietary fiber.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Fruits and vegetables are indeed used in many formulated foods for various reasons. They provide nutrition, such as vitamins and minerals, add flavor and color to the products, contribute to the desired texture, and can also serve as a source of dietary fiber. Therefore, the statement is true.

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25.

Which of the following is a false statement?
- A.
  
  Fats and oils are lipids which are organic substances that are relatively nonpolar.
- B.
  
  Fats and oils are used to increase the water holding capacity of formulated foods.
- C.
  
  Fats and oils used in formulated foods are lipophilic and hydrophobic.
- D.
  
  Triglycerides are composed of three fatty acids bound to a glycerol molecule.
- E.
  
  Unsaturated fats and oils are more susceptible to oxidation (rancidity) than saturated types.
Correct Answer
B. Fats and oils are used to increase the water holding capacity of formulated foods.

Explanation
The statement "Fats and oils are used to increase the water holding capacity of formulated foods" is false because fats and oils actually decrease the water holding capacity of formulated foods. Fats and oils are hydrophobic, meaning they repel water and can separate from water-based ingredients in food formulations. This can lead to a decrease in the water holding capacity and result in a drier texture.

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26.

The protein in wheat flour that gives bread elasticity and traps carbon dioxide for raised breads is called
- A.
  
  Gluten
- B.
  
  Casein
- C.
  
  Cochineal
- D.
  
  Amylopectin
Correct Answer
A. Gluten

Explanation
Gluten is the protein found in wheat flour that provides elasticity to bread dough and helps trap carbon dioxide during the fermentation process, resulting in a light and fluffy texture in raised breads.

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27.

The removal of colored substances from vegetable oil using diatomaceous earth clays at 194°F is
- A.
  
  Pressing
- B.
  
  Degumming
- C.
  
  Bleaching
- D.
  
  Hydrogenation
- E.
  
  Deodorization
Correct Answer
C. Bleaching

Explanation
The process described involves the removal of colored substances from vegetable oil using diatomaceous earth clays at a specific temperature. This process is known as bleaching. Bleaching is a common step in the refining process of vegetable oil, where activated clays are used to adsorb impurities such as pigments, metals, and oxidation products, resulting in a lighter and clearer oil. Therefore, the correct answer is bleaching.

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28.

Shelf life, packaging, and cost are always the most important considerations in the design of a food process.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
This statement is false because while shelf life, packaging, and cost are important considerations in the design of a food process, they are not always the most important considerations. Other factors such as food safety, nutritional value, taste, and consumer preferences also play a significant role in the design of a food process. Therefore, it is incorrect to say that shelf life, packaging, and cost are always the most important considerations.

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29.

The primary reason foods are processed is to
- A.
  
  Reduce or eliminate harmful microbes
- B.
  
  Reduce nutritional value of products
- C.
  
  Eliminate organic food production
- D.
  
  Maximize the number of unit operations
Correct Answer
A. Reduce or eliminate harmful microbes

Explanation
The primary reason foods are processed is to reduce or eliminate harmful microbes. Processing involves various techniques such as pasteurization, canning, and freezing, which help to kill or inhibit the growth of bacteria, viruses, and other pathogens that can cause foodborne illnesses. This ensures that the food is safe for consumption and reduces the risk of food poisoning. Processing also helps in extending the shelf life of food products, making them more convenient and accessible to consumers.

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30.

Everything that happens to a product from the time it is produced until it is consumed is considered to be
- A.
  
  Oxidation
- B.
  
  Food service
- C.
  
  Distribution
- D.
  
  Harvesting
Correct Answer
C. Distribution

Explanation
Distribution refers to the process of delivering a product from the producer to the consumer. It involves activities such as transportation, warehousing, and logistics. In the context of the given question, distribution is the correct answer because it encompasses all the actions and events that occur to a product after it is produced until it reaches the consumer. This includes storing, packaging, shipping, and delivering the product to various locations.

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31.

Butyric acid is an example of a short-chain fatty acid associated with which important component of milk?
- A.
  
  Casein
- B.
  
  Whey
- C.
  
  Calcium
- D.
  
  Fat
Correct Answer
D. Fat

Explanation
Butyric acid is an example of a short-chain fatty acid, which is a type of fat. It is associated with the fat component of milk.

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32.

Packaging often functions to keep water, odors and gases in the product while excluding water, oxygen, odors and light.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Packaging serves the purpose of retaining water, odors, and gases within the product, while simultaneously preventing the entry of water, oxygen, odors, and light. This is crucial for maintaining the quality, freshness, and integrity of the packaged product. Therefore, the statement is true.

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33.

The eliminating of the normal atmosphere to package meat is..
- A.
  
  Vacuum packaging
- B.
  
  Modified atmosphere packaging
- C.
  
  Hydrogenation
- D.
  
  Aseptic processing
Correct Answer
A. Vacuum packaging

Explanation
Vacuum packaging involves removing the normal atmosphere from the packaging, creating a vacuum. This process helps to extend the shelf life of meat by reducing the presence of oxygen, which can cause spoilage. By eliminating the normal atmosphere, vacuum packaging helps to preserve the quality and freshness of the meat for a longer period of time.

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34.

Foods that are ready to eat or ready to heat and then eat are classified as
- A.
  
  Processed foods
- B.
  
  Prepared foods
- C.
  
  Formulated foods
- D.
  
  Fresh foods
Correct Answer
B. Prepared foods

Explanation
Prepared foods are foods that are ready to eat or can be heated and then eaten. These foods have already been cooked, assembled, or processed to some extent before being sold. They often require minimal preparation or cooking by the consumer. Processed foods, on the other hand, undergo various mechanical or chemical processes to alter their original state, while formulated foods are specifically designed to meet certain nutritional requirements. Fresh foods are unprocessed and have not undergone any significant changes since being harvested or butchered. Therefore, the correct answer is prepared foods.

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35.

The production of frozen drinks such as slushes and daiquiris commonly uses which method of freezing?
- A.
  
  IQF
- B.
  
  Still air
- C.
  
  Forced air
- D.
  
  Scraped surface
- E.
  
  Cryogenic
Correct Answer
D. Scraped surface

Explanation
Scraped surface freezing is commonly used in the production of frozen drinks such as slushes and daiquiris. This method involves freezing the liquid by scraping it off the surface of a cold drum or cylinder. It allows for rapid freezing and the formation of small ice crystals, resulting in a smooth and creamy texture in the final product. This technique is especially effective for drinks that require a consistent and uniform freezing process.

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36.

Which of the following is a highly nutritious component of milk and is coagulated by acid or enzyme treatment of milk to form cheese?
- A.
  
  Lactose
- B.
  
  Butterfat and cream
- C.
  
  Casein
- D.
  
  Calcium
- E.
  
  Vitamin A and D
Correct Answer
C. Casein

Explanation
Casein is a highly nutritious component of milk that can be coagulated by acid or enzyme treatment to form cheese. It is a protein that makes up about 80% of the total protein content in milk. When milk is treated with acid or certain enzymes, the casein proteins undergo a structural change, causing them to aggregate and form curds. These curds can then be separated from the liquid whey and further processed to create cheese. Casein is rich in essential amino acids and provides a good source of protein in cheese.

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37.

The length of time that a food product may be kept before it should be discarded is calle
- A.
  
  Nutritional balance
- B.
  
  Shelf life
- C.
  
  Spoilage
- D.
  
  Food safety
Correct Answer
B. Shelf life

Explanation
Shelf life refers to the length of time that a food product can be stored before it should be discarded. It is a measure of the product's quality and safety, indicating the time period during which it can maintain its freshness, taste, and nutritional value. Spoilage and food safety are related concepts but do not specifically refer to the time period a product can be kept. Nutritional balance, on the other hand, pertains to the overall composition of nutrients in a food product and is not directly related to its storage duration.

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38.

A drying method that can be applied to solid foods like meat is
- A.
  
  Air drying
- B.
  
  Freeze drying
- C.
  
  Sun drying
- D.
  
  Oven drying
- E.
  
  All of the above
Correct Answer
E. All of the above

Explanation
The correct answer is "all of the above" because all four methods mentioned (air drying, freeze drying, sun drying, and oven drying) can be used to dry solid foods like meat. Each method has its own advantages and disadvantages, but they all involve removing moisture from the food to preserve it and extend its shelf life. Air drying involves exposing the food to air and allowing it to naturally dry over time. Freeze drying involves freezing the food and then slowly removing the moisture through sublimation. Sun drying involves placing the food in direct sunlight to dry it out. Oven drying involves using heat from an oven to remove moisture from the food.

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39.

Moisture loss through pores in fruits and vegetables is called
- A.
  
  Respiration
- B.
  
  Chilling injury
- C.
  
  Transpiration
- D.
  
  Maturity
- E.
  
  Harvesting
Correct Answer
C. Transpiration

Explanation
Transpiration is the correct answer because it refers to the process by which water is lost from the surface of plants, including fruits and vegetables, through small openings called stomata. These stomata are present in the skin or peel of the produce and allow for the exchange of gases and the release of water vapor. Transpiration plays a crucial role in regulating the water balance of plants and can lead to moisture loss in fruits and vegetables if not properly controlled.

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40.

Convection involves heat transfer through a solid material due to molecular movement and hydrolysis of fatty acids from glycerol.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Convection is a heat transfer process that occurs in fluids, such as liquids and gases, where heat is transferred through the movement of molecules. It does not involve the transfer of heat through solid materials. Hydrolysis of fatty acids from glycerol is not related to convection. Therefore, the correct answer is true.

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41.

Products that are mixtures of ingredients and are generally not recognizable as their original plant or animal source are considered to be …
- A.
  
  Formulated foods
- B.
  
  Emulsified foods
- C.
  
  Sterilized foods
- D.
  
  Organic foods
Correct Answer
A. Formulated foods

Explanation
Formulated foods are products that are mixtures of ingredients and have been processed or altered in a way that they are no longer recognizable as their original plant or animal source. This can include foods that have been heavily processed, such as packaged snacks or ready-to-eat meals, where the ingredients have been combined and transformed into a different form. These foods often contain additives, preservatives, and artificial ingredients to enhance their taste, texture, and shelf life.

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42.

The most common preservatives used in formulated foods are salt and sugar.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
The statement is true because salt and sugar are indeed the most commonly used preservatives in formulated foods. Both salt and sugar have antimicrobial properties that help to inhibit the growth of bacteria and other microorganisms, thus extending the shelf life of the food products. Additionally, salt and sugar also enhance the flavor and taste of the food, making them popular choices for preservation in the food industry.

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43.

Which of the following choices creates a false statement? Curing meat products with salt, sugar, and nitrite is a process intended to alter or improve product...
- A.
  
  Safety by inhibiting Clostridium botulinum
- B.
  
  Flavor
- C.
  
  Color
- D.
  
  Shelf life by chemical preservation
- E.
  
  Stuffing into casings
Correct Answer
E. Stuffing into casings
44.

The blending of “green curd” with ripened cheese and emulsifier salts then cooking, cooling and packaging describes the making of pasteurized process cheese products. The process cheese product with the highest moisture content is
- A.
  
  Cottage cheese
- B.
  
  Pasteurized process cheese
- C.
  
  Pasteurized process cheese food
- D.
  
  Pasteurized process cheese spread
- E.
  
  Cheddar cheese
Correct Answer
D. Pasteurized process cheese spread

Explanation
The process described in the question involves blending "green curd" with ripened cheese and emulsifier salts, followed by cooking, cooling, and packaging. This process is used to make pasteurized process cheese products. Out of the given options, pasteurized process cheese spread has the highest moisture content.

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45.

The addition of hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily is...
- A.
  
  Hydrogenation
- B.
  
  Interesterification
- C.
  
  Oxidation
- D.
  
  Impossible
- E.
  
  Hydrolysis
Correct Answer
A. Hydrogenation

Explanation
Hydrogenation is the process of adding hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily. This process is commonly used in the food industry to convert liquid oils into solid fats, such as margarine or shortening. By adding hydrogen, the double bonds in the oil are saturated, resulting in a more solid and stable product. This allows for easier spreading and enhances the texture and shelf life of the final product.

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46.

Modified atmosphere packaging of cantaloupes always requires the addition of Listeria monocytogenes to convert glucose into lactic acid and lower pH below 4.6.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Modified atmosphere packaging of cantaloupes does not require the addition of Listeria monocytogenes to convert glucose into lactic acid and lower pH below 4.6. Listeria monocytogenes is a pathogenic bacteria that can cause foodborne illness, and its presence in food is undesirable. Modified atmosphere packaging typically involves altering the gas composition around the food to extend its shelf life, without the need for adding bacteria. Therefore, the statement is false.

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47.

A significant toughening of meat that occurs if the muscles are frozen before rigor mortis occurs is called …
- A.
  
  Cold shortening
- B.
  
  Dark, firm, dry meat
- C.
  
  Thaw rigor
- D.
  
  Postmortem aging
Correct Answer
C. Thaw rigor

Explanation
Thaw rigor is the significant toughening of meat that occurs when the muscles are frozen before rigor mortis. This happens because freezing disrupts the structure of the muscle fibers, leading to a loss of moisture and a firm, dry texture in the meat. Thaw rigor is a common issue when frozen meat is thawed and cooked, resulting in a less tender and more chewy final product.

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48.

Which of the following is least likely to be considered as an example of chilled food?
- A.
  
  Cut fruit
- B.
  
  Fluid milk and soy alternatives
- C.
  
  Fresh meat, poultry and seafood
- D.
  
  Margarine and similar spreads
- E.
  
  Whole cantaloupes
Correct Answer
E. Whole cantaloupes

Explanation
Whole cantaloupes are least likely to be considered as an example of chilled food because they are typically stored and consumed at room temperature. Unlike cut fruit, fluid milk and soy alternatives, fresh meat, poultry and seafood, and margarine and similar spreads, which are commonly stored in the refrigerator to maintain their freshness and quality, whole cantaloupes do not require refrigeration to be safe for consumption.

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49.

Hot entrées are not sterile and microbial growth may occur when food is left out for an extended time.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Hot entrées are typically cooked at high temperatures, but they are not sterile. This means that there may still be some microorganisms present in the food. When hot entrées are left out for an extended period of time, the conditions become favorable for microbial growth. The warmth and moisture provide an ideal environment for bacteria and other microorganisms to multiply, which can lead to food spoilage and potential foodborne illnesses. Therefore, it is important to properly handle and store hot entrées to prevent microbial growth and ensure food safety.

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50.

Radiation can be applied at high doses to sterilize a product or may be used at low doses to be the equivalent of …
- A.
  
  Freezing
- B.
  
  Cooking
- C.
  
  Extraction
- D.
  
  Pasteurization
- E.
  
  Canning
Correct Answer
D. Pasteurization

Explanation
Radiation can be used at low doses to achieve pasteurization, which is the process of heating a product to a specific temperature for a certain amount of time to kill harmful microorganisms. This method is commonly used for food preservation, as it helps to extend the shelf life of products without the need for excessive heat or chemicals. By applying radiation at low doses, the product can be effectively pasteurized without altering its taste, texture, or nutritional value.

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Sep 26, 2012

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The blending of “green curd” with ripened cheese and emulsifier salts then cooking, cooling and packaging describes the making of pasteurized process cheese products. The process cheese product with the highest moisture content is

The addition of hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily is...

Modified atmosphere packaging of cantaloupes always requires the addition of Listeria monocytogenes to convert glucose into lactic acid and lower pH below 4.6.

A significant toughening of meat that occurs if the muscles are frozen before rigor mortis occurs is called …

Which of the following is least likely to be considered as an example of chilled food?

Hot entrées are not sterile and microbial growth may occur when food is left out for an extended time.

Radiation can be applied at high doses to sterilize a product or may be used at low doses to be the equivalent of …