Online Activity: Introduction To Food Science
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Questions and Answers
- 1.
Please copy this link (https://www.youtube.com/watch?v=dY18LAHM0ig) and open in a new browser window.Watch the video and answer the following question.Describe what are the factors that affect your decision when selecting, purchasing and consuming a food product? (min. 300 words)
- 2.
Who invented the method of sterilizing food in glass jars?
- A.
Alexander Fleming
- B.
Louis Pasteur
- C.
Napoleon Bonaparte
- D.
Nicolas Appert
Correct Answer
D. Nicolas AppertExplanation
Nicolas Appert invented the method of sterilizing food in glass jars. This method, known as canning, involves sealing food in airtight containers and heating them to kill bacteria and other microorganisms, preserving the food for long periods of time. Appert's invention revolutionized the food preservation industry and has since become a widely used method around the world.Rate this question:
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- 3.
______________ has been used to preserve foods for astronauts and backpackers. These foods have better taste, texture, appearance and porous structure.
- A.
Vacuum drying
- B.
Freezing
- C.
Pasteurization
- D.
Freeze drying
Correct Answer
D. Freeze dryingExplanation
Freeze drying has been used to preserve foods for astronauts and backpackers. Freeze drying involves removing the moisture from the food by freezing it and then placing it in a vacuum, where the ice crystals sublimate directly from solid to gas, without going through the liquid phase. This process helps to retain the taste, texture, appearance, and porous structure of the food, making it an ideal preservation method for long-duration space missions and outdoor activities.Rate this question:
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- 4.
Enter your full name.
Correct Answer
N/A - 5.
Enter your student ID.
Correct Answer
N/A - 6.
Disaccharides are sugars made by linking two monosaccharides. Which of the following disaccharide has the INCORRECT components?
- A.
Maltose = glucose + fructose
- B.
Lactose = galactose + glucose
- C.
Sucrose = glucose + fructose
- D.
Trehalose = glucose + glucose
Correct Answer
A. Maltose = glucose + fructoseExplanation
Maltose is a disaccharide made up of two glucose molecules, not glucose and fructose.Rate this question:
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- 7.
A food solution was processed through unit operations 1 and 2, as shown in Figure 1. Which of the following overall mass balance equation best represents the process below?
- A.
W = V + Y + Z
- B.
W + Y = Z
- C.
V + Y = W + Z
- D.
V = W + Z
Correct Answer
C. V + Y = W + ZExplanation
The given mass balance equation V + Y = W + Z represents the process described in the question. This equation states that the sum of the inputs (V and Y) is equal to the sum of the outputs (W and Z). Therefore, it accurately represents the overall mass balance of the process.Rate this question:
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- 8.
Based on Figure 1, which of the following is the CORRECT total solid balance equation for the overall process?
- A.
0.12V + 0.20Y = 0.09W + 0.21Z
- B.
0.12V = 0.21Z
- C.
0.12V + 0.20Y = 0.09W
- D.
0.20Y = 0.09W + 0.21Z
Correct Answer
A. 0.12V + 0.20Y = 0.09W + 0.21ZExplanation
The correct total solid balance equation for the overall process is 0.12V + 0.20Y = 0.09W + 0.21Z. This equation represents the balance of solid materials (V, Y, W, and Z) in the process, with the coefficients representing the quantities of each material.Rate this question:
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- 9.
Gus cooked some chicken breast with carrots on a stove. The chicken breast was previously glazed with some honey. Which of the following chemical reactions will occur?i) Maillard reactionii) Starch gelatinizationiii) Enzymatic browningiv) Caramelization
- A.
I only
- B.
Ii and iii
- C.
I and iv
- D.
Ii, iii and iv
Correct Answer
C. I and ivExplanation
The Maillard reaction occurs when proteins and sugars are heated together, resulting in browning and the development of complex flavors. Since the chicken breast was glazed with honey, which contains sugars, the Maillard reaction is likely to occur. Caramelization, on the other hand, is the browning of sugars alone, so it is also likely to occur due to the presence of honey. Starch gelatinization and enzymatic browning are not relevant in this scenario, as they involve different reactions and ingredients.Rate this question:
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- 10.
Banana puree is an example of flow behaviour of _________, whereby the viscosity decreases with increasing shear rate.
- A.
Shear thickening
- B.
Bingham plastic
- C.
Shear thinning
- D.
Thixotropic
Correct Answer
C. Shear thinningExplanation
Banana puree is an example of shear thinning flow behavior because its viscosity decreases with increasing shear rate. This means that as the puree is subjected to more force or agitation, such as when it is stirred or blended, it becomes less viscous and flows more easily. This is a common characteristic of many food products, where the viscosity decreases as they are subjected to shear forces.Rate this question:
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- 11.
Amylose is a linear chain polymer composed of glucose residues in α (1→4) linkages and it is used as energy storage in starch.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Amylose is indeed a linear chain polymer composed of glucose residues in α (1→4) linkages. It is one of the two components of starch, the other being amylopectin. Amylose is used as a form of energy storage in plants, where it is found in the form of granules. It is a polysaccharide that can be broken down by enzymes called amylases to release glucose molecules for energy. Therefore, the statement "Amylose is a linear chain polymer composed of glucose residues in α (1→4) linkages and it is used as energy storage in starch" is true.Rate this question:
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- 12.
Freezing is a food preservation technique that is able to retain most nutrient content and ___________ the water activity in food.
- A.
Lower
- B.
Increase
- C.
Maintain
- D.
Made disappear
Correct Answer
A. LowerExplanation
Freezing is a food preservation technique that is able to retain most nutrient content and lower the water activity in food. When food is frozen, the water molecules in it turn into ice crystals, reducing the availability of water for microbial growth and enzymatic reactions. This helps to slow down the spoilage process and preserve the nutrients present in the food. Lowering the water activity also helps to maintain the texture and quality of the frozen food.Rate this question:
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- 13.
The D-value for Bacillus aureus is 5 minutes at 90oC and the z-value is 7.5oC. What is the D97.5oC value for Bacillus aureus? Note: D-value is the time taken at a given temperature to kill 90% of the microorganisms in a sample. Z-value is the change in °C of processing temperature requires to cause a 10-fold change in D-value.
- A.
0.1 minutes
- B.
0.5 minutes
- C.
1 minute
- D.
5 minutes
Correct Answer
B. 0.5 minutesExplanation
The D-value for Bacillus aureus is the time taken at a given temperature to kill 90% of the microorganisms in a sample. The z-value is the change in temperature required to cause a 10-fold change in the D-value. In this case, the D-value is given as 5 minutes at 90°C and the z-value is given as 7.5°C. To find the D97.5°C value, we need to calculate the D-value at a temperature 7.5°C higher than 90°C. Since the z-value indicates a 10-fold change in the D-value, the D97.5°C value would be 10 times smaller than the D-value at 90°C, which is 0.5 minutes.Rate this question:
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Sep 06, 2023Quiz Edited by
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Dec 04, 2015Quiz Created by
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