Food Science Exam 2016

Lecithin is an emulsifier because

The percent daily value recommendation of a Nutrition Facts label is based on a ____ calorie diet.

During the manufacture of crackers, ammonium bicarbonate in the presence of heat produces ____, carbon dioxide, and water.

To reduce the risk of BSE in the U.S. food supply, ____ is not permitted in human food products or dietary supplements.

The _________ was established in 1944 by the United Nations with the objectives of eliminating hunger and improving nutrition worldwide.

____ is a protein formed from glutenin and gliadin found in wheat.

When equal amounts of water and cooking oil are placed in matching containers over identical heat sources, the temperature of the cooking oil will increase much faster than water because ____.

A large pressure canner used to commercially can food is called a ____.

The meat industry is mandated to have HACCO while FDA commodities other than juice or seafood are mandated to have ___ plans for food safety.

Maltase in yeast cell acts as a catalyst for the breakdown of ___ to simple sugars in the process of making yeast bread.

____ are compounds or metabolites produced by molds that are toxic or have other adverse biological effects on humans.

When oxygen reacts with ___ in freshly cut bananas, the bananas turn brown.

If an acid is added to milk lowering the pH to about 4.6, the ____ breaks down and forms lumps called curds.

Sodium nitrate is added to some meat products as a ____

When carbon dioxide is dissolved in a liquid such as carbon dioxide in a carbonated soda, the carbon dioxide is more soluble under ____.

Which of the following sugars is considered to be the sweetest?

____ is an enzyme that converts milk sugar into glucose and galactose.

A company developed a new food product and is asking several hundred people how much they like or dislike the product or one of its flavor/texture characteristics. This would be an example of a ____.

Pasteurization of milk will ____.

Caffeine is an example of a(n) ____.

Freezer burn is ____.

Which of the following is not a function of fat in food?

A company recalled chicken spring rolls because the product contained eggs that were not listed on the package label. This would be an example of a hazard due to a(n) ____.

A food scientist is designing a product that requires a mold inhibitor. Which of the following ingredients should this person select to provide this function?