Exam (elaborations)
FOOD SCIENCE CDE TEST 2 QUESTIONS AND ANSWERS
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FOOD SCIENCE CDE TEST 2 QUESTIONS AND ANSWERS
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Name: Score:302 Multiple choice questions
Term 1 of 302
The nonnutritive sweetner called sucralose, also known as splenda is how many times sweeter
than sugar?
55x
300x
400x
600x
Term 2 of 302
What flavor enhancer has no flavor of its own but is used in food products to help bring out
flavors already presented in food?
Pectin
Monosodium Glutamate
Sodium Bicarbonate
Peanuts
Term 3 of 302
Which of the following items would not be considered a physical hazard in a food product?
-glass fragment
-hair
-metal
-plastic chip
Overrun
Chemical Hazard
hair
Pyramid
,Term 4 of 302
During the sensory analysis of chicken soup, ______ respond to odors in the form of steam rising
from the container of hot chicken soup.
Auditory Nerves
Taste Buds
Visual Cortex
Olfactory Organs
Term 5 of 302
A pizza company printed a new package for frozen pizza and the consumer cooking
instructions on the package states that the pizza should be reheated to a final temperature of
77 C. The cooking instructions should have listed the final cooking temperature in F instead
of C. You have been asked to convert 77C into F. What should the final cooking temperature
be in F on the label?
Leaching
295
FDA
171
Term 6 of 302
What is the systematic, science based process control system for food safety that serves as the
basic structure of a preventative system to produce safe foods?
FATTOM
HACCP
MSDS
FDA
,Term 7 of 302
A company that manufactures potato chips inspects the product for color, chip size, thickness,
and other attributes to assess the degree of acceptability of the chips. In other words, the
company is checking _________.
phytochemical
Food safety
Product quality
Conduction
Term 8 of 302
Which of the following products contains the lowest water content?
-Eggs
-Peanuts
-Cucumbers
-Beef Steak
Peanuts
Glucose
Mouth
Retorts
Term 9 of 302
________________ is caused by moisture loss from a ham that is exposed to air during frozen storage,
possibly as a result of loose packaging.
Maltase
Staphylococcus aureus
Peter Durand
Freezer Burn
, Term 10 of 302
The functional component ___________, found in tomatoes, is associated with a reduced cancer risk
of the prostate, breast, digestive tract, bladder, and skin.
Lycopene
Vitamin C
Folic Acid
Beta-carotene
Term 11 of 302
How many degrees separates freezing and boiling points on the Celsius scale?
100
300
200
150
Term 12 of 302
What in eggs acts as a natural emulsifier?
Phospholipids
Proteins
Amino Acids
Carbohydrates
Term 13 of 302
HACCP is a systematic science based process control system for what?
Food sanitation
Food quality
Food security
Food safety
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