2011 National Test

Oxymyoglobin is responsible for the bright cherry red color of________________.

Which of the following statements is true? a. Before coagulation occurs, denaturation of proteins is sometimes reversible b. Protein coagulation is reversible c. Protein denaturation is never reversible d. Protein denaturation is only caused by heating

Food science is ________________.

Tartaric acid is used ___________.

The characteristic flavor of sourdough bread is from the microorganism called __________.

When food is irradiated, the amount of radiation the food is exposed to during processing is commonly measured in _______.

Fatty acids that have a long carbon chain in which every carbon atom carries a maximum number of hydrogen atoms is called a(n) ______________ fatty acid.

When acids dissolve in water, their molecules break apart and release __________ into the solution to make the solution acidic.

During the cleaning and sanitizing process following food production, a company will use a ___________ which is a chemical compound designed to emulsify fat and solubilize food residue.

A meat scientist cut open a cured ham and observed a brown spot the size of a penny near the center of the ham and deduced that this was due to the ham being frozen in the center when the cure was injected into the fresh ham. This ability to detect and solve problems is called ____________.

While milk is in a holding or storage tank and after it has been adjusted for butterfat content, it is fortified with vitamin______.

When animals are harvested at a meat processing facility, mandatory antemortem and postmortem inspection is conducted by the _____________.

Hard wheat flour will yield flour that has a _________________ ratio than that of flour from soft wheat.

_______________ is a method of heat transfer where heat is transferred by circulatory movement in a liquid or gas.

A food scientist was calibrating a thermometer prior to measuring the internal temperature of a product coming out of an impingement oven. To calibrate their thermometer, they placed the thermometer in boiling water and the thermometer reading stated that the temperature was 102°C. Since the food scientist only had this thermometer to use and they could not physically adjust the thermometer for calibration, they __________________ when they take the temperature of the product.

___________ is a common term for the osmotic process that causes some water-soluble components in vegetable to leave the vegetable for the surrounding medium during the canning process.

A compound that is found in many soft drinks has the chemical formula C8H10N4O2 and is called ____________.

The term “Daily Value” that is found on a nutrition facts label means ___________.

When food is prepared in a food service establishment, hot foods should be maintained at _____.

When the fat in walnuts begins to oxidize, the flavor of the walnut changes and becomes ________________.

A manufacturer that produces baked beans might have challenges with their process if they use _____________ because the beans will take longer than normal to cook, changing their overall processing time.

During the sensory analysis of chicken soup, _________ respond to odors in the form of steam rising from the container of hot chicken soup.

________________ caramelizes at 110°C.

Processing a food product so that it receives a 5 D treatment means that __________ percent of the microorganisms will be destroyed.