Claremore Contest Test

what does ROP stand for A. Reduced oxygen packaging B.Reduction of particles C. Reduction of parasites D. Reduced organizim particles

Which of the following is not preserved by mold? A. Blue Cheese B. Soy sauce C. Pickles D. Gari

In the baking industry proteases ________ gluten enabling dough to rise faster. A. bind B. hydrolyze C. conjugate D. agglomerate

pumpkin spice is a popular fall flavor used in the food industry. It is typically a blend of what? a. Cinnamon, nutmeg, allspice, lavender, & clove B. cinnamon, brown sugar, nutmeg, allspice, & clove C. cinnamon, clove, allspice, ginger, & anise D. cinnamon, nutmeg, ginger, clove, & allspice

The measure of water vapor in air, also known as the ______, affects the storage shelf life of perishable foods. A. water activity B. dew point C. partial pressure D. humidity

Inorganic elements essential for human health and growth are called: A. minerals B. vitamins C. fibers D. proteins

milk chocolate must contain at least what % cocoa liquor A. 5% B. 10% C. 15% D. 20%

There are ______ principles of HACCP A. 5 B. 7 C. 8 D. 9

Caffeine is an example of what? A. heterogeneous mixture B. homozygous mixture C. Compound D. Element

A large pressure canner used to commercially can food is called a(n) ___________. A. Extruder B. Finisher C. Formax D. Retort

This chemical bond is formed by the electrons between atoms of different elements resulting in positive and negative ions. A. Covalent Bonds B. Ionic Bonds C. Hydrogen Bonds D. Metallic Bonds.

_______ is a polar covalent compound commonly referred to as the universal solvent. A. Water B. Oil C. Vinegar D. All of the above

Which of the following is an example of a nutritive sweetener? A. Sucralose B. Stevioside C. Xylitol D. Acesulfame K

To keep chocolate from settling out of chocolate milk, ________ are added. A. Antioxidants B. Stabilizers C. Foaming agents D. Gelling agents

_________ grams of a days food intake should be protein. A. 30 B. 35 C. 40 D. 45

A food additive that promotes or produces a desired physical state or texture is called a(n) ________. A. enzyme B. formulation aid C. firming agent D. humectants

cottage cheese manufacturer involves a(n) ________ precipitation of casein. A. Base B. Neutral C. Soluble D. Acid

Fatty acids with _____ have higher melting points. A. More unsaturation B. Less carbons C. More double bonds D. More carbons

GRAS is an acronym for A. generally regarded as safe B. generally recognized as safe C. generally regarded as soluble D. generally recognized as soluble

The ________ in red wine are associated with a reduction in heart disease. A. Polyphenols B. Carotenes C. Indoles D. Allyl sulfides

The chemical leavening agent baking soda works because it contains ______. A. Carbon dioxide B. Sodium chloride C. A strong base D. A strong acid

Meat and poultry provide nourishment to microorganisms that lead to ________. A. Spoilage B. Discoloration C. Foodborne illness D. All of the above

The human tongue can sense sour, sweet, salty, and bitter because it is covered in hundreds of _______. A. Pores B. Papillae C. Flavor sensors D. Microorganisms

Which of the following is indigestible by humans? A. Sucrose B. Fructose C. Cellulose D. Glucose