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FOS 3042 Exam 1-4 Question Bank (exam 1,2,3 and 4) all with correct answers complete study guide
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IFT - correct answerInstitute of Food Technologists Food Science - correct answerThe scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products Food Technology - correct answerThe application of food science to manufacture and distribute safe, nutritious, and wholesome food Biology in Food Science - correct answerHelps food scientists understand how food quality changes as the food makes its way from the fields to the grocery store Biotechnology in Food Science - correct answerUse to obtain the enzymes needed to produce cheese Materials Science in Food Science - correct answerContributes an understanding of man-made solid materials, which allows us to produce effective packaging for food products Nutrition - correct answerExamines the impact of food on human health and disease Earliest method of Food Processing - correct answerCooking Peanut butter was first made by... - correct answerAztecs Items in average American supermarket - correct answer>40, Share of disposable income: what has happened in the last century? - correct answerDecreased Food dollar: what accounts for the largest share? - correct answerFood Services Food dollar: what accounts for the smallest share? - correct answerPackaging Job of Food Scientist - correct answerMight involve improving existing food products and processes Macronutrients - correct answerCarbohydrates, Proteins, & Fats/Lipids Micronutrients - correct answerVitamins, Minerals, & Phytochemicals Periodic Table of Elements - correct answeris what all foods are ultimately made of
Proximate Analysis - correct answerRefers to standardized methods for determining the moisture, ash, lipid, protein, and carbohydrate content of food Lipid solubility - correct answerSoluble in organic solvents, such as chloroform, ether, and hexane Kjeldahl Method - correct answerA method for estimating the percentage of protein in a food during proximate analysis Proximate analysis: how are carbohydrates measure? - correct answerBy difference Bomb calorimeter - correct answerUse tot determine the caloric content of a food sample Body composition: what elements are most predominant in the body? - correct answerOxygen, Carbon, Hydrogen (O, C, H) USDA's Nutrient Database for Standard Reference - correct answerProvides comprehensive information about the composition of foods, including the percentage of water and nutrients found in foods Categorizing food (4 ways) - correct answerNutrient content and usage, food industry classification, epidemiology/outbreaks, and regulatory tolerance/limits on additives MyPlate - correct answerAn educational tool that provides consumers with an easy way to remember which food groups they should eat most of and least of Fruit - correct answerA ripe ovary of a flowering plant that contains and protects the plant's seeds Avocados: why are they highly caloric? - correct answernot because they are high in sugar but rather because they are high in lipids (unsaturated fat) White rice classification - correct answerRefined grain Process of enrichment - correct answerAdd back vitamins and nutrients, but not fiber Dairy group: what is in it? - correct answerDairy products are high in calcium content. Cheddar cheese is in the dairy group, but cream cheese and butter are NOT because they have a low calcium content Almond milk: protein content compared to milk - correct answerlower protein content compared to milk, yogurt, or cheese
Vitamin B12 is also called... - correct answerRiboflavin Vitamin B12: where is it found? - correct answerOnly in animals Minerals most needed by the human body - correct answerCalcium and Phosphorus Table salt: often supplemented with what? - correct answerIodine Sucrose Polyester is also called... - correct answerOlestra Maillard Reaction - correct answerA type of non-enzymatic browning reaction that is different from the enzymatic browning of apples by polyphenol oxidase (PPO) or the caramelization of food Non-enzymatic browning - correct answerMaillard browning (i.e. browning of bread crust), Addition, and Hydration Enzymatic browning - correct answerPolyphenol oxidase browning (i.e. browning of apple flesh) Enzymatic and Non-enzymatic browning - correct answerCondensation, Hydrolysis, and Oxidation-Reduction Water activity (Wa): concept - correct answerA concept that describes the availability of free water in food (which impacts microbial growth), and it ranges from 0 to 1 Water activity (Wa): definition - correct answerThe ratio of the water vapor pressure of the substance to the water vapor pressure of pure water pH of acidic foods: low - correct answerpH above 4. pH of acidic foods: high - correct answerpH below 4. Organic acids that are common in food - correct answerCitric acid, malic acid, tartaric acid, lactic acid, fumaric acid, and acetic acid Titratable acidity - correct answerEstimates the total acidity of the solution and is measure by titration of the acids in the food system with a standard base Titratable acidity: what is it based on? - correct answerMeasure is based on the amount of both associated and dissociated ions. It is NOT the same thing as pH
pH - correct answerThe measure of the strength and concentration of only the dissociate ions present in the medium Citric acid - correct answerMost common acid added to food Microbe growth: water activity level - correct answerTypically cannot grow at a water activity level of 0.6 or lower Emulsion: oil-in-water - correct answerWater is the predominant part Emulsion: water-in-oil - correct answerOil is the predominant part Categories of carbohydrates - correct answerMonosaccharides, Disaccharides, Oligosaccharides, and Polysaccharides Sucrose is also called... - correct answerTable sugar Starch - correct answerA polysaccharide that is the major storage form for carbohydrates in plants Cellulose - correct answerA polysaccharide that is insoluble in water and indigestible by humans Hemicellulose - correct answerAlso an insoluble dietary fiber (like cellulose) Pectins - correct answerUsed to make jams, jellies, and Jell-O pudding Triglycerides are also known as... - correct answertriacylglycerols or TAGs Triacylglycerol: consist of what? - correct answerConsists of 3 fatty acids attached to a glycerol backbone by ester linkages Saturated fatty acids - correct answerDo NOT contain double bones in the carbon chain Unsaturated fatty acids - correct answerDO contain double bonds in the carbon chain Sources of saturated fat - correct answerMeat and dairy products Lipids designated as oils: state at room temperature - correct answerliquid Partial hydrogenation of vegetable oils - correct answerForms trans-fatty acids Triglycerides (fats): form what structure? - correct answerCrystalline structures
Rheology - correct answerThe study of flow and deformation characteristics of food materials Bostwick consistometer - correct answerMeasure the time for a liquid to flow down an inclined plane