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CDE FOOD SCIENCE QUESTIONS AND ANSWERS
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CDE FOOD SCIENCE QUESTIONS AND ANSWERS
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CDE FOOD SCIENCE QUESTIONS AND ANSWERSWhat kind 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? - Answers-
Fat
What colors are created by anthocyanins? - Answers-Red and Blue
What is Cola an example of? - Answers-Homogeneous Mixture
What does the common food additive, potassium sorbate, function as? - Answers-Mold
Inhibitor
What molecule is a polar covalent compound commonly referred to as the "universal
solvent"? - Answers-Water
What process denatures enzymes that cause milk to spoil? - Answers-Pasteurization
Food scientists use the metric system to develop products. In a 10 pound product test
batch, 3.17 ounces of salt is used. How much salt would be used in grams? - Answers-
89.9 grams
A food scientist is conducting an experiment and measuring the volume of a liquid in a
buret. Where is the volume of the liquid read from? - Answers-Meniscus
A solution that contains less solute than can be dissolved in it at a given temperature is
what kind of solution? - Answers-Unsaturated
What is the digestive enzyme found in saliva that reacts with carbohydrates in food to
initiate breakdown into simpler sugars? - Answers-Amylase
Integrated Pest Management in a food production area focuses on controlling pests with
what kind of deterrents? - Answers-Non-Chemical
Metabolism of food involves two separate processes. One of these processes involves
breaking down complex molecules into simpler ones during chemical reactions. What is
this process? - Answers-Catabolism
What subject is helpful in the Food Science field? It involves biology, genetics, and
technology to improve plants, animals and microorganisms for food production. -
Answers-Biotechnology
What is an environmental pathogen that can contaminate ready-to-eat products? If
contaminated food is consumed, it may be up to eight weeks before the onset of illness.
- Answers-Listeria Monocytogenes
,If a food product label bears the symbol in this picture, what does this mean? - Answers-
Treated with Irradiation
This chemical bond is formed by the transfer of electrons between atoms of different
elements resulting in positive and negative ions? What is this bond? - Answers-Ionic
Bond
Starch is a _______, which is a large molecule formed when small molecules of the
same kind chain together? - Answers-Polysaccharide
What is an explanation based on a body of knowledge gained from many observations
and supported by the results of many food science experiments? - Answers-Theory
This essential nutrient provides the body with its most concentrated source of energy. -
Answers-Fat
What is needed to metabolize protein and repair tissue? It can be found in broccoli, beef
liver, and asparagus. - Answers-Riboflavin
What is commonly used to break down protein in the production of cocoa and chocolate
for candy and other products? - Answers-Proteolytic Bacteria
Fats serve many functions in foods. What is one function that is not desired of fat? -
Answers-Oxidation
What is a flavor enhancer that some processors are removing from products to create a
clean ingredient statement? While it is an FDA approved ingredient, it also occurs
naturally in foods like mushrooms. - Answers-MSG
What has a complicated ingredient production process that involves fermentation and
roasting which results in production of more than 300 chemical compounds? - Answers-
Chocolate
Canning of foods is a common process that can safely preserve foods. If canning is
done improperly, what can grow and produce deadly neurotoxin? - Answers-Clostridium
Botulinum
What is a pretreatment for dehydration that stops enzyme activity, but extends drying
time due to water absorbed by food during the soaking pretreatment? - Answers-
Sulfiting
A food manufacturer is producing frozen waffles. The waffles are prepared by pouring a
batter into a waffle iron and how does the waffle iron transfer heat to the batter? -
Answers-Conduction
, What is used in the production of high fructose corn syrup, which is a substance that
speeds up the reaction rate without being permanently changed or used up itself? -
Answers-Catalyst
What is often used in thin products with a large surface area (crackers) as a leavening
agent to allow the unpleasant tasting gas that is produced to escape? - Answers-
Ammonium Bicarbonate
What well-known organism in the coliform group is an indicator of potential fecal
contamination? - Answers-Escherichia Coli
Extrinsic factors are environmental factors that affect the growth rate of microorganisms.
What is not an extrinsic factor? - Answers-pH
What is a mycotoxin that is a potential chemical hazard in apples and apple products? -
Answers-Patulin
The length of time required at a specific temperature to destroy 90% of the
microorganisms is called what? - Answers-D-Value
What is the spoilage of lipids through the chemical bonding of oxygen to unsaturated
sites of fatty acids? - Answers-Oxidative Rancidity
Some oils become cloudy when stored in a refrigerator. Because of this, what do oils do
to precipitate saturated fatty acid? - Answers-Winterized
A consumer finds a piece of plastic in their yogurt cup. What kind of hazard is this? -
Answers-Physical
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? -
Answers-HACCP
What is formed in meat as naturally present enzymes use up available oxygen causing
the meat to become a brown color? - Answers-Metmyoglobin
What portion of a grain kernel contains the embryo of a future plant, as well as the
lipid/oil? - Answers-Germ
What is a common process used in the food industry that involves the addition of salt,
sugar, and vineagar to vegetables to lengthen their shelf life? - Answers-Pickling
Bacteria multiply rapidly in what temperature range? Commonly called the temperature
danger zone. - Answers-40-140 Degrees F
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