National FFA Career Development Event
Food Science and Technology
2012 Exam
1. Many foods are designed to be heated in a microwave oven which delivers electromagnetic
waves to transmit energy to food. Which of the following statements is correct?
a. The longer the wavelength, the greater the energy
b. The shorter the wavelength, the lower the energy
c. The shorter the wavelength, the greater the energy
d. There is no change in energy as wavelength changes
2. Unflavored ___________ is polar molecule derived from animal protein used to stabilize
liquids in food manufacturing and can bind 100 times its weight in water.
a. myoglobin
b. hemoglobin
c. actomyosin
d. gelatin
3. ___________ is an example of a heterogeneous mixture.
a. Salt water
b. Potato soup
c. Cola
d. White vinegar
4. For a food scientist to formulate new products, they must be familiar with ingredients that
could be used in a formulation. A food scientist was asked to develop a seasoning using
coriander leaves that could be used in Latin American, Asian, and Middle Eastern products.
Another name for coriander leaves is ______________.
a. cilantro
b. bay leaves
c. chervil
d. savory
5. Large pressure canners used for commercial canning are called _______________.
a. vertical condensers
b. kettle agitators
c. retorts
d. comitrols
6. A monounsaturated fat lacks two hydrogens, creating one double bond between carbon atoms,
and tends to lower LDL cholesterol without affecting HDL levels. _________ is a food that is
naturally high in monounsaturated fat.
a. Avocado
b. Ground beef
c. Coconut oil
d. Cheddar cheese
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7. Sensory evaluation panels that use discrimination tests are obtaining information about
products to describe ___________________________.
a. if the products are different
b. if the products are different, how are they different
c. what is the acceptability of the products
d. if one of the products is preferred over another
8. ______________ is a common term for the osmotic process that causes some water-soluble
components in vegetable to leave the vegetables for the surrounding medium during the canning
process.
a. Blanching
b. Pickling
c. Leaching
d. Marinating
9. Frozen carbon dioxide is preferable for pre-cooling some food products because it does not go
through a liquid state, but goes from a solid state to a gaseous state in a process is known as
______________.
a. condensation
b. deposition
c. deionization
d. sublimation
10. When fruits and vegetables are dried, they should contain ________ percent of their original
moisture, otherwise the finished product quality will not be acceptable.
a. 5-10
b. 10-15
c. 15-20
d. 20-25
11. Maltose, a disaccharide found in cereals and sprouting grains consists of _______________.
a. glucose and fructose
b. two glucose units
c. glucose and galactose
d. two fructose units
12. A food scientist would ____________ to draw a general conclusion from specific facts or
experiences.
a. develop a hypothesis
b. use inductive reasoning
c. use deductive reasoning
d. develop a theory
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13. A company that manufactures bread should use hard wheat flour rather than soft wheat flour
because the hard wheat would have a _______________.
a. higher protein-to-starch ratio
b. lower protein-to-starch ratio
c. higher fat content
d. lower water content
14. The essential fatty acid, alpha-linolenic acid, is also considered an ________________ which
may reduce the risk of coronary heart disease
a. omega-6 fatty acid
b. omega-12 fatty acid
c. omega-9 fatty acid
d. omega-3 fatty acid
15. HACCP is a systematic, science based process control system for ___________________.
a. food safety and quality
b. food safety
c. food quality
d. sanitation
16. One of the reasons that a company such as Kellogg’s would add _________ to some of their
products is that it absorbs water after the food is consumed. This in turn facilitates moving food
through the digestive tract which may help prevent colon cancer as well as lower blood
cholesterol levels.
a. protein
b. fat
c. sugar
d. fiber
17. _________ degrees separates freezing and boiling points on the Celsius scale.
a. 50
b. 100
c. 150
d. 200
18. When sodium nitrite is added to a formulation to manufacture a frankfurter, the thermally
processed frankfurter color is pink due to the formation of __________________.
a. nitrosohemochrome
b. metmyoglobin
c. nitric oxide myoglobin
d. myoglobin
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19. Early explorers fed food to ______ to determine if the food was potentially safe for human
consumption.
a. cows
b. chickens
c. pigs
d. goats
20. The nonnutritive sweetener called sucralose, also known by the brand name Splenda, is ____
times sweeter than sugar.
a. 200
b. 300
c. 600
d. 4,000
21. To estimate basal metabolic rate of a woman weighing 130 pounds to know how much
energy she needs to consume for breathing, digesting food, growing new cells, and other basic
processes, first convert her mass to kilograms. Then, calculate the kcalories she would use per
hour by multiplying her mass by a BMR factor of 0.9 to learn her BMR. Finally, multiply her
BMR by 24 since there are 24 hours/day to find her estimated daily basal kcalorie needs. Her
estimated daily basal kcalorie needs would be ________ kcalories/day.
a. 2808
b. 1276
c. 1106
d. 2071
22. It is important for food scientists to be aware of where to source ingredients for food
products. Approximately three-quarters of the world’s supply of cocoa come from _________.
a. West Africa
b. Brazil
c. Indonesia
d. Ecuador
23. HTST milk refers to the use of ______________ procedures for the production of this
product.
a. high throughput short time
b. high transition small time
c. homogenous throughput short treatment
d. high temperature short time
24. Food chemists must have MSDS or ____________ sheets accessible for all chemicals stored
in their lab.
a. manufacturers safety data specifications
b. material safety data sheets
c. material specification data sheets
d. manufacturers support data sheets
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25. During the manufacture of many breakfast cereals, B vitamins are added to the formulation
to achieve a specific dietary purpose since they are not normally found in this food. This is an
example of _______________.
a. enrichment
b. enhancement
c. fortification
d. augmentation
26. With the ___________ on a Nutrition Facts panel, consumers can determine how the
nutrients in a food serving fit into what they could consumer for the day.
a. Recommended Daily Allowance
b. Daily Value
c. Recommended Dietary Allowance
d. calories per serving
27. _____________ is a naturally occurring chemical in chili peppers that makes them hot.
a. Glucosinolate
b. Nitrate
c. Ascorbic acid
d. Capsaicin
28. ________________ is a corrosion-resistant surface that should not be used for direct food
contact in a food production environment because it can discolor some foods and is highly
reactive with acids.
a. Galvanized iron
b. Stainless steel
c. High density poylethylene
d. Titanium
29. The major objective of __________ is to control pests economically through environmentally
sound techniques in a food processing facility.
a. TQM
b. MPN
c. IPM
d. TQC
30. A food scientist is conducting a study that involves measuring the volume of a liquid using a
graduated cylinder. The volume of liquid is read from the ______________.
a. meitnerium
b. meniscus
c. mendelevium
d. mesomerism
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31. The method of heat transfer where heat energy is passed by the collision of molecules is
called __________.
a. radiation
b. convection
c. conduction
d. microwave
32. Corn, soybeans, and canola improved by _______ could produce oils that have a better
balanced saturated/unsaturated fat content.
a. blanching
b. proteolysis
c. hydrogenation
d. biotechnology
33. An ingredient that is GRAS has been shown to be safe under the conditions of its intended
use according to the ________________.
a. FDA
b. USDA FSIS
c. EPA
d. FSMA
34. The detection of an odor when it is released from food in your mouth during chewing,
exhalation, or swallowing is called _______________ olfaction.
a. othronasal
b. retronasal
c. chemonasal
d. sensoronasal
35. ______________ means access to enough food for people to maintain an active, healthy
lifestyle.
a. Food safety
b. Food insecurity
c. Food security
d. Food biodefense
36. Soft drinks are _________ formulations with a pH less than 7.0
a. neutral
b. acidic
c. basic
d. caustic
37. By federal law, baking powder must yield at least _____ CO2 for every 100 g of powder.
a. 7 g
b. 12 g
c. 19 g
d. 25 g
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38. ________________ is a microorganism that is found on the skin of many people and can
form a heat stable toxin in temperature abused food.
a. Clostridium botulinum
b. Listeria monocytogenes
c. Escherichia coli O157:H7
d. Staphylococcus aureus
39. Ice cream and pudding are examples of food that may contain alginate, a type of
polysaccharide that occurs naturally in _________________ as a skeletal component of their cell
walls.
a. deciduous trees
b. potatoes
c. corn
d. brown seaweed
40. When oxygen reacts with ________ in freshly cut banana, the bananas turn brown.
a. sugars
b. enzymes
c. proteins
d. fats
41. Mixing boiling water with gelatin forms a(n) ___________________.
a. colloidal dispersion
b. immiscible dispersion
c. true solution
d. precipitate
42. A product development team is developing a new product. What would be the usual order
for taking the product from concept to production?
a. bench top formulation prototype pilot plant formulation full scale production
b. bench top formulation pilot plant formulation prototype full scale production
c. prototype bench top formulation pilot plant formulation full scale production
d. prototype pilot plant formulation bench top formulation full scale production
43. Collagen is a _____________ found in connective tissue of animals that can be solubilized
and dried to form a powder used in gelatin.
a. fat
b. protein
c. carbohydrate
d. mineral
44. Which of the following items would NOT be considered a physical hazard in a food product?
a. glass fragment
b. piece of metal that is 1 cm in length
c. strand of hair
d. plastic chip that is 2 cm in length
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45. The concentration of a 23 g of sugar in 105 g of water would be ____________.
a. 18%
b. 20%
c. 22%
d. 28%
46. In the manufacture of popsicles, what phase change would a liquid sugar solution go through
to become a solid?
a. vaporization
b. condensation
c. melting
d. freezing
47. ___________ is added to many breakfast cereals to increase consumption of this nutrient
which is important to help prevent birth defects of the brain and spinal cord.
a. Biotin
b. Niacin
c. Folic acid
d. Thiamin
48. Acetic acid is a ___________ ingredient.
a. hydrophobic
b. hydrophilic
c. non-polar
d. long chain fatty acid
49. A product that is capable of being stored at room temperature for a prolonged or indefinite
period of time with little deterioration in quality is a __________ product
a. perishable
b. unstable
c. fresh
d. shelf stable
50. ________________ is not a reliable indicator of doneness when ground beef patties are
prepared for consumption.
a. Texture
b. Color
c. Cooking time
d. Aroma
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National FFA Career Development Event
Food Science and Technology
2011 TEST
1. Oxymyoglobin is responsible for the bright cherry red color of________________.
a. apples
b. tomatoes
c. ground beef
d. red velvet cake
2. 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
3. Food science is ________________.
a. using the tools of modern genetics to improve plants, animals, and microorganisms for
food production
b. the study of how food is digested and absorbed in the gastrointestinal tract and used in
intermediary metabolism
c. the study of mapping and sequencing all the genes of an organism
d. the study of producing, processing, preparing, evaluating, and using food
4. Tartaric acid is used ___________.
a. as a stabilizer for ice creams and soups
b. as an anticaking agent in powdered sugar
c. to control the pH in soft drinks
d. to inhibit mold growth in bread
5. The characteristic flavor of sourdough bread is from the microorganism called __________.
a. Aspergillus
b. Rhizopus
c. Corynebacterium
d. Lactobacillus
6. When food is irradiated, the amount of radiation the food is exposed to during processing is
commonly measured in _______.
a. kilograys
b. kilograms
c. angstoms
d. joules
7. 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.
a. unsaturated
b. saturated
c. monounsaturated
d. polyunsaturated
1
8. When acids dissolve in water, their molecules break apart and release __________ into the
solution to make the solution acidic.
a. hydroxide ions
b. chloride ions
c. sodium ions
d. hydrogen ions
9. 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. detergent
b. sanitizer
c. bacteriocide
d. a chlorine based solution
10. 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 ____________.
a. brainstorming
b. supervised experience
c. troubleshooting
d. applied statistics
11. While milk is in a holding or storage tank and after it has been adjusted for butterfat content, it is
fortified with vitamin______.
a. A
b. D
c. E
d. K
12. When animals are harvested at a meat processing facility, mandatory antemortem and
postmortem inspection is conducted by the _____________.
a. United States Food and Drug Administration
b. United States Environmental Protection Agency
c. United States Department of Agriculture
d. Centers for Disease Control and Prevention
13. Hard wheat flour will yield flour that has a _________________ ratio than that of flour from soft
wheat.
a. higher starch-to-water
b. higher protein-to-starch
c. lower protein-to-starch
d. lower starch-to-water
14. _______________ is a method of heat transfer where heat is transferred by circulatory
movement in a liquid or gas.
a. radiation
b. convection
c. conduction
d. induction
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15. 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.
a. need to subtract 2 degrees from their temperature reading
b. should use the thermometer temperature reading with no adjustment
c. need to add 2 degrees to their temperature reading
d. need to recalibrate the thermometer in an ice bath to find the adjustment value
16. ___________ 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. Leaching
b. Turgor
c. Stasis
d. Miscibility
17. A compound that is found in many soft drinks has the chemical formula C8H10N4O2 and is called
____________.
a. table salt
b. sodium bicarbonate
c. caffeine
d. Aspartame
18. The term “Daily Value” that is found on a nutrition facts label means ___________.
a. the number of servings in a container
b. the amount of food in a serving
c. you can determine if the product contains none or an insignificant amount of a nutrient
d. you can determine how the nutrients in a food serving fit with what you can or should
have for the day.
19. When food is prepared in a food service establishment, hot foods should be maintained at _____.
a. ≤120°F
b. ≥120°F
c. ≤145°F
d. ≥145°F
20. When the fat in walnuts begins to oxidize, the flavor of the walnut changes and becomes
________________.
a. rancid
b. sweet
c. bitter
d. sour
3
21. 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
a. salt in the formulation
b. hard water
c. soft water
d. brown sugar in the formulation
22. During the sensory analysis of chicken soup, _________ respond to odors in the form of steam
rising from the container of hot chicken soup.
a. taste buds
b. olfactory organs
c. auditory organs
d. vision receptors
23. ________________ caramelizes at 110°C.
a. Sucrose
b. Glucose
c. Fructose
d. Galactose
24. Processing a food product so that it receives a 5 D treatment means that __________ percent of
the microorganisms will be destroyed.
a. 99.0
b. 99.9
c. 99.99
d. 99.999
25. Food scientists often need to know how much solute a solution contains. What would be the
mass percent of sucrose in a solution if 23 g of sucrose was dissolved in 77 g of water?
a. 29.9%
b. 23%
c. 3.3%
d. 17.7%
26. The enzyme maltase in yeast cells helps in baking yeast bread because it acts as a catalyst for the
breakdown of maltose to simple sugars that are then metabolized to produce ____________ which
causes the dough to rise.
a. carbon dioxide
b. sodium bicarbonate
c. water
d. hydrogen ions
27. Freezing an ice cream mixture ________ will create very small ice crystals.
a. slowly
b. quickly
c. slowly or quickly
d. in an aerobic environment
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28. Food scientists continually conduct experiments to test processing conditions. In an experiment
for a cookie company, a scientist tested spread of a cookie using butter or shortening to determine
which was best for minimizing the spread of a cookie. For this experiment, the spread of the cookie
would be considered a ___________________.
a. inductive variable
b. dependent variable
c. independent variable
d. deductive variable
29. Based on the principles of HACCP, broccoli that is contaminated with a pesticide residue is an
example of a _______________.
a. biological hazard
b. physical hazard
c. chemical hazard
d. filth
30. A mole of water, salt, and sugar cubes are __________ and the masses of each of these products
are __________________.
a. the same, different
b. different, the same
c. the same, the same
d. different, different
31. You are creating a new chocolate product and are using 57 pounds of cocoa powder in the
formulation. Your supervisor has asked that you convert the formulation from English units to
metric units. How much would the cocoa powder weigh in kilograms?
a. 125.66 kg
b. 2.59 kg
c. 12.57 kg
d. 25.85 kg
32. Whenever a chemical is used in a food processing lab, a(n) __________ must be available in
case of an accident.
a. autoclave
b. material safety data sheet
c. material specifications direction sheet
d. chemical sink
33. A chemist, ____________, discovered that the sweetness of sugar beets and of cane sugar was
the result of the same chemical, sucrose.
a. Olivier de Serres
b. Andreas Sigismund Marggraf
c. Thomas Malthus
d. Harvey Washington Wiley
34. Glycogen is the form of ________________ that is found in meat.
a. protein
b. fat
c. fatty acids
d. carbohydrates
5
35. ________________ is sometimes used as an indicator microorganism which means it can
provide an index of the sanitary quality of the product and may serve as an indicator of potential for
the presence of pathogenic species.
a. Escherichia coli
b. Staphylococcus aureus
c. Clostridium perfringens
d. Clostridium botulinum
36. During the process of __________, fat particles break down and are surrounded by an emulsifier
that keeps the tiny particles permanently separated.
a. pasteurization
b. emulsification
c. homogenization
d. winterization
37. The development of Gatorade® G Series Fit to be sold alongside of other Gatorade® products
would be considered a __________.
a. product rollout
b. market channel
c. product line extension
d. regional promotion
38. Margarine is a plant oil that was ________________ to a semi-solid form to resemble an animal
fat product.
a. crystallized
b. lipidizated
c. solidicated
d. hydrogenated
39. The label on Red Bull Energy beverages must meet the requirements of the __________ for
labeling.
a. United States Food and Drug Administration
b. United States Environmental Protection Agency
c. United States Department of Agriculture
d. Centers for Disease Control and Prevention
40. Listeria monocytogenes is considered a _________________ since it can thrive and grow under
refrigeration temperatures.
a. mesophile
b. durophile
c. psychrophile
d. thermophile
41. _______________ is an economic term for the transformation that occurs in a product from raw
material to finished product.
a. Free market
b. Value-added
c. Feasibility
d. Marketing
6
42. Which of the following products would contain the lowest water content?
a. eggs
b. peanuts
c. cucumbers
d. beef steak
43. The use of biochemical techniques to alter the genetic makeup of a plant to enhance
characteristics for food production is called
.
a. biophysics
b. biophysiology
c. biotechnology
d. biogenetics
44. Processed food products such as cereals and juice may be supplemented with __________ to
enhance their nutritional content.
a. stabilizers
b. chelators
c. antioxidants
d. vitamins and minerals
45. Oil and water separate when mixed together in some salad dressings due to the __________
portions of fatty acids in oil.
a. hydrophobic
b. hydroscopic
c. hydrophilic
d. hydraulic
46. Juice packaged in a foil pouch is kept safe without refrigeration due to _________.
a. aseptic processing
b. retort canning
c. irradiation
d. fermentation
47. _______ is the use of a process to allow a substance or food to keep its useful properties for a
longer than normal period.
a. Bioavailability
b. Deterioration
c. Bioinformatics
d. Preservation
48. A reaction that occurs____________ is called anaerobic.
a. in the presence of oxygen
b. in the absence of oxygen
c. in the presence or absence of oxygen
d. under an acidic pH
7
49. _______________ causes a food intoxication and the toxin is not destroyed by heating a food.
a. Staphylococcus aureus
b. Listeria monocytogenes
c. Escherichia coli O157:H7
d. Salmonella enteritidis
50. Carotenoids in pumpkins are considered _______________ because they have antioxidant
properties and may reduce cancer risk.
a. a form of fortification
b. isoflavones
c. a type of phytochemical
d. phytosterols
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National FFA Career Development Event
Food Science and Technology
2010 TEST
1. When a company replaces atmospheric air in a bag of potato chips with a pre-defined mixture
of oxygen, carbon dioxide, and/or nitrogen to preserve product appearance and extend shelf life,
they are using _______________ technology.
a. electron beam packaging
b. aerobic packaging
c. retort packaging
d. modified-atmosphere packaging
2. The largest shell egg recall in U.S. history occurred this year due to ___________________
contamination, a pathogen that may be found in eggs.
a. Listeria monocytogenes
b. Escherichia coli O157:H7
c. Salmonella enteritidis
d. Staphylococcus aureus
3. The flavor enhancer ________________ has no flavor of its own but is used in food products
to help bring out the flavors already present in food.
a. calcium alginate
b. monosodium glutamate
c. acetic acid
d. sodium propionate
4. When rice grains are stored for long periods of time, they are less sticky after cooking than
fresher grains of rice because ___________ acts on amylose, breaking down the amylose chains.
a. heat
b. proteolysis
c. lactase
d. amylase
5. When glucose reacts chemically with oxygen, water and __________ are formed.
a. carbon dioxide
b. sucrose
c. fructose
d. ethyl alcohol
6. The protein molecules of collagen and elastin form rope-like fibers so they are considered to
be _______ proteins.
a. globular
b. fibrous
c. denatured
d. coagulated
1
7. To make vinegar from apples takes several steps. In the first step, sugar from the fruit is
converted to ______________ in the presence of yeast.
a. acetic acid
b. methyl alcohol
c. citric acid
d. ethyl alcohol
8. The pH of a food ingredient, measured on a scale from __________, influences the
functionality of the ingredient in a food product.
a. 0-1
b. 0-7
c. 0-14
d. 0-20
9. Food companies sometimes use potassium chloride instead of sodium chloride to lower the
sodium content of a food product; however, potassium chloride can have a ________ aftertaste.
a. bitter
b. sweet
c. sour
d. hot
10. Food ingredients that are GRAS, also known as __________, are considered safe for human
consumption.
a. generally realized as secure
b. generally recognized as safe
c. government recognized as safe
d. generally recognized as secure
11. _______________ in eggs acts as a natural emulsifier.
a. Phospholipids
b. Cholesterol
c. Albumin
d. Calcium
12. In a commercial bread operation, baked bread is conveyed to a depanner which uses suction
cups and _____________ to remove the baked loaf from the pan.
a. plastic grips
b. vacuum pressure
c. metal tongs
d. a weighted device to rap against the pan
13. Liquid may form on the surface of pudding that has been stored refrigerated due to water
leaking from the gel as it ages. This is also known as _________________.
a. viscosity
b. hydrolysis
c. syneresis
d. inversion
2
14. An alternating electric current in a(n) _______________ coil produces an alternating
magnetic field causing iron cooking utensils placed on the cooking surface to become hot while
the surface itself remains cool. The hot cooking utensil then transmits heat to the food.
a. radiation
b. convection
c. conduction
d. induction
15. When a thermometer is used to monitor product internal temperature, it should be
__________________ before it is used to ensure the readings are accurate.
a. tared
b. calibrated
c. cleaned
d. adjusted
16. The protein found in the liquid that remains after fat and casein have been removed from
milk is called ___________.
a. whey
b. lactose
c. curds
d. rennin
17. The chemical formula NaHCO3 represents ____________.
a. table salt
b. sodium bicarbonate
c. caffeine
d. sodium benzoate
18. Vitamins A, D, E, and K ___________.
a. are water soluble vitamins
b. usually circulate freely in the blood and cell fluids
c. are fat soluble vitamins
d. are excreted in the urine when excess amounts are present in the body
19. A(n) __________ is used in the production of peanut butter to keep the peanut oil from
separating out to the top of the jar.
a. blanching agent
b. anti-caking agent
c. antioxidant
d. stabilizer
20. ________________ is the form of carbohydrates that is found in meat.
a. Glycogen
b. Glucose
c. Myosin
d. Collagen
3
21. The frozen food industry was born in the 1920’s when ____________ invented, developed,
and commercialized a method for quick-freezing food products.
a. Herb Peterson
b. Francis Bacon
c. Clarence Birdseye
d. Louis Pasteur
22. The functional component _________, found in tomatoes, is associated with a reduced
cancer risk of the prostate, breast, digestive tract, bladder, and skin.
a. lycopene
b. acticoa
c. banaba
d. spirulina
23. Sucrose is the main disaccharide in table sugar, honey, and ________________.
a. agave nectar
b. maple syrup
c. barley malt syrup
d. brown rice syrup
24. The length of time required at a specific temperature to destroy 90% of a pathogen is called
the ____________.
a. D-value
b. F-value
c. z-value
d. C-value
25. Food scientists often need to know how much solute a solution contains. What would be the
mass percent of sodium chloride in a solution if 15 g of sodium chloride was dissolved in 85 g of
water?
a. 17.6%
b. 5.7%
c. 6.7%
d. 15.0%
26. An apple that has been peeled for processing will turn brown quickly as a result of _______.
a. carmelization
b. the maillard reaction
c. enzymatic browning
d. bruising
27. The meat industry is regulated by the _________________.
a. United States Food and Drug Administration
b. United States Department of Agriculture
c. United States Environmental Protection Agency
d. Centers for Disease Control and Prevention
4
28. When fruits and vegetables are dehydrated, temperatures used during drying ________.
a. are not high enough to kill bacteria
b. are high enough to kill bacteria
c. will cook the outside of the product
d. will lead to case-hardening and trap moisture inside the product
29. Based on the principles of HACCP, the presence of a walnut in vanilla ice cream is an
example of a _______________ hazard.
a. biological
b. physical
c. chemical
d. non-existent
30. Carbonated colas __________________.
a. have an acidic pH
b. have a neutral pH
c. have a basic pH
d. have a pH similar to pure water
31. By federal law, baking powder must yield at least ___________ of carbon dioxide for every
100 g of powder.
a. 12 g
b. 25 g
c. 48 g
d. 61 g
32. Chicken does not discolor in the same way as ground beef because chicken muscle has less
__________.
a. nitrosohemochrome
b. lutein
c. myoglobin
d. astaxanthin
33. ________________ is a pathogen that causes a food infection.
a. Escherichia coli O157:H7
b. Staphylococcus aureus
c. Clostridium perfringens
d. Clostridium botulinum
34. To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on
__________________ who are specialized groups of people who evaluate food samples.
a. statisticians
b. biotechnologists
c. food chemists
d. sensory evaluation panelists
5
35. Oxidation of fat involves the loss of a ____________ atom from a single-bonded carbon next
to a double bond and leads to rancidity.
a. oxygen
b. nitrogen
c. hydrogen
d. sulfur
36. __________ of milk is a heat treatment that destroys all pathogenic organisms but does not
destroy all spoilage organisms.
a. Pasteurization
b. Emulsification
c. Homogenization
d. Winterization
37. Ice at 0°C will keep food colder longer in an ice chest than water at 0°C because of ______,
or the energy required to cause a phase change without a change in temperature.
a. radiation
b. latent heat
c. conduction
d. surface tension
38. Papain contains three enzymes from ________________ which is used as a meat tenderizer.
a. pineapple
b. kiwi
c. papaya
d. mango
39. The __________ provided sweeping legislation requiring almost all foods produced in the
U.S. to have labels with specific facts about nutrition labeling.
a. Nutrition Labeling and Education Act of 1990
b. Food, Drug, and Cosmetic Act of 1938
c. Pure Food and Drug Act of 1906
d. Fair Packaging and Labeling Act of 1966
40. To determine when a food has been heated sufficiently during the canning process, canners
check the _________________ which is the last point in the food to reach the temperature
considered safe for killing microorganisms in that food.
a. hot point
b. center point
c. cold point
d. thermal destruction point
41. Frankfurters are an example of a _______________ meat product.
a. whole muscle
b. injected
c. enhanced
d. comminuted
6
42. Gelatin can bind
a. 10
b. 100
c. 1,000
d. 10,000
times its weight in water.
43. To measure the sugar concentration in a beverage, food companies will measure the ______
of the solution.
a. Brix value
b. water activity value
c. viscosity
d. shear stress
44. When people consume carbohydrates, digestion begins _____________.
a. in the mouth when amylase in saliva breaks down starch into simpler sugars
b. in the stomach when enzymes act on the starch
c. in the small intestine
d. in the esophagus when food is swallowed
45. Unripened cheese such as ________________ has a high moisture content resulting in a
shorter shelf life than ripened cheese.
a. parmesan
b. cream cheese
c. cheddar
d. provolone
46. Food processors promote products containing omega-3 fatty acids because they _________.
a. promote heart health
b. contain fewer calories than other fatty acids
c. promote eye health
d. are more economic to use as an ingredient
47. Flour with a strong _______ quality produces yeast bread with high volume and fine texture.
a. gluten
b. glucose
c. starch
d. galactose
48. By ____________ cocao beans, the cell walls break down, bitter-tasting compounds react
with each other, and the seed temperature increases leading to biochemical changes.
a. hydrolyzing
b. fermenting
c. dehydrating
d. hydrogenating
7
49. The spores of _______________ can germinate under anaerobic conditions to produce
vegetative bacteria that can grow and produce a deadly toxin if foods are not adequately heat
processed during retorting.
a. Clostridium perfringens
b. Listeria monocytogenes
c. Escherichia coli O157:H7
d. Clostridium botulinum
50. The process of ________________ is used to add nutrients lost in processing to food at
levels that are higher than what existed before the food was processed. For example, thiamin,
riboflavin, niacin, folic acid, and iron are added to flour through this process.
a. fortification
b. restoration
c. enrichment
d. nutrification
8
National FFA Career Development Event
Food Science and Technology 2009 TEST
1. Aspartame, a common low-calorie sweetener used in beverages such as Diet Coke™ is
__________________________.
a. a carbohydrate consisting of maltose
b. a dipeptide consisting of aspartic acid and phenylalanine
c. derived using a multi-step process that starts with table sugar
d. made from a process that involves the transformation of acetoacetic acid
2. Milk aseptically processed and marketed in a box that can be stored without refrigeration for
three months or more if unopened is called _______________ milk.
a. UHT
b. BST
c. UHP
d. AHT
3. A _______________ is a substance that reduces, but not necessarily eliminates microbial
contamination on inanimate surfaces to levels that are considered to be safe from a public health
standpoint.
a. sterilant
b. disinfectant
c. sanitizer
d. biocide
4. If a food product undergoing slow freezing is improperly wrapped, the airflow past the food
will increase water loss from the frozen product into the air. This could result in __________ on
the product surface.
a. small ice crystals
b. freezer burn
c. carmelization
d. proteolysis
5. The acid found in vinegar is __________ acid.
a. lactic
b. citric
c. malic
d. acetic
6. It takes approximately ______ pounds of milk to make 1 pound of butter.
a. 2.3
b. 7.6
c. 12.1
d. 22.8
1
7. The presence of an agricultural pesticide in a food product would be considered a ______
hazard in a HACCP plan.
a. biological
b. physical
c. chemical
d. synthetic
8. Which of the following products would NOT contain trans fat?
a. Banquet Fried Chicken fried in partially hydrogenated vegetable oil
b. Vegetable shortening
c. Chocolate chip cookies made with partially hydrogenated vegetable oil
d. Oreo cookies made with canola oil
9. A food chemist conducting research in a laboratory must know how to use all chemicals
properly and keep an ____________ for each chemical in the lab that describes the safe use of
the chemical and steps to take in case of an accident.
a. SOP
b. OSHA
c. GFCI
d. MSDS
10. To assess the effectiveness of a heat treatment when processing food, companies use a
_________________________ which is a graph that plots microbes killed against time at a
particular temperature
a. microbial growth curve
b. sterilization curve
c. thermal death time curve
d. microbial reduction curve
11. As the starch concentration increase in a mixture, the resulting paste becomes more _______.
a. viscous
b. crystalline
c. weepy
d. saturated
12. ______________ is a linear polymer of D-galacturonic acid that forms an ester with
methanol and is used as an ingredient to make jelly.
a. Collagen
b. Agar
c. Pectin
d. Carrageenan
13. Vitamins A, D, E, and K are _________________.
a. water soluble vitamins
b. fat soluble vitamins
c. naturally found in orange juice
d. naturally found in sauerkraut
2
14. When water boils, a phase change occurs so that liquid turns into a gas. This phase change is
called ________________.
a. freezing
b. sublimation
c. vaporization
d. condensation
15. Fermentation of glucose with yeast produces________________________.
a. ammonia, carbon dioxide, and water
b. carbon dioxide and water
c. carbon dioxide, sodium carbonate, and water
d. ethyl alcohol and carbon dioxide
16. Cream produces foam or whipped cream because of its viscosity and it ________________.
a. has a low surface tension
b. has a high surface tension
c. has no surface tension
d. contains a lot of water
17. A Hershey’s Milk Chocolate bar contains 13 g fat, 8 g saturated fat, 26 g total carbohydrates,
1 g dietary fiber, 24 g sugar, and 3 g protein. Based on this information, the chocolate bar would
contain ____________ calories.
a. 180
b. 233
c. 183
d. 298
18. Because triglycerides molecules are ___________, they resist the hydrogen bonding that
dissolves sugars in water.
a. polar
b. saturated
c. non-polar
d. unsaturated
19. In __________, the Nutrition Labeling and Education Act required food labels to carry basic
nutrition information.
a. 1907
b. 1927
c. 1958
d. 1990
20. ________________ is a heat resistant connective tissue found in meat.
a. Elastin
b. Myosin
c. Actin
d. Myoglobin
3
21. Celery wilts when placed in a dry environment because water leaves the cells through a
process called ____________.
a. drip
b. turgor
c. egress
d. osmosis
22. At the Country Farms Soup Company, a food scientist is evaluating the sensory properties of
a new chicken soup and wants to evaluate the impact of savory, or _________, characteristics.
a. sour
b. bitter
c. umami
d. salty
23. The government regulates irradiation as ______________________.
a. an additive
b. a processing aid
c. a thermal food preservation method
d. a packaging process
24. An avocado will turn brown after it has been cut and bruised due to __________________.
a. carmelization
b. enzymatic browning
c. blanching
d. application of antioxidants
25. To prevent or slow oxidative rancidity in a food product, a food processor could ________.
a. prevent light transmission through the use of opaque or non-light-transmitting
packaging
b. increase the amount of moisture in the environment
c. add trace metals such as copper or iron
d. package the product in oxygen permeable packaging
26. Fresh fruits, vegetables, and meats are __________ percent water.
a. 10-30
b. 30-50
c. 50-70
d. 70-90
27. The color of ground beef color changes from bright cherry red to brown or ____________
when packaged in an oxygen permeable package.
a. oxymyoglobin
b. metmyoglobin
c. nitric oxide myoglobin
d.nitrosylhemochromogen
4
28. In the U.S., the Food Guide ________________ is a visual reminder of what makes up a
balanced diet and the icon is found on the labels of some food packages.
a. Circle
b. Pyramid
c. Rainbow
d. Pinwheel
29. _______________ is a process of preserving food through a combination of partial drying
and freezing.
a. Dehydration
b. Cryofreezing
c. Dehydrofreezing
d. Thermodehydration
30. A company that manufactures potato chips inspects the product for color, chip size,
thickness, and other attributes to assess the degree of acceptability of the chips. In other words,
the company is checking __________________.
a. product quality
b. to determine if it is economical to produce the chips
c. if the marketing campaign is effective
d. product functionality
31. Gluten in flour contains fibrous and globular _____________ and gives baked goods their
structure and shape.
a. starches
b. fats
c. sugars
d. proteins
32. When cabbages are stored they undergo a process termed __________ that yields principally
water and carbon dioxide.
a. respiration
b. perspiration
c. dehydration
d. oxidation
33. The ________________ has the responsibility for regulating additives that are used in food
processing.
a. FDA
b. USDA
c. CDC
d. HHS
34. Sugar is considered ______________________________.
a. a heterogeneous mixture
b. an element
c. a homogeneous mixture
d. a compound
5
35. MREs or meals ready-to-eat are processed in ___________ and have an extended shelf life of
up to 3 years.
a. metal cans
b. retort pouches
c. aseptic boxes
d. glass jars
36. To prevent butterfat from separating out as cream when milk stands during retail display and
storage, milk is __________.
a. pasteurized
b. emulsified
c. homogenized
d. winterized
37. To make ready-to-reheat and eat pancakes that are sold frozen in retail stores, the
manufacturing company must cook the pancakes before the freezing process. When pancake
batter is poured into a pan that is made hot by energy released from a heating element, the pan
transfers the heat by __________ to the batter.
a. radiation
b. convection
c. conduction
d. electromagnetic waves
38. A low acid food is a food ________________________________.
a. with very little acid (pH>4.6)
b. with a lot of acid (pH ≤4.6)
c. with a water activity >0.85
d. with a water activity ≤0.85
39. __________ is important in baking yeast bread since it acts as a catalyst for the breakdown of
a disaccharide into simples sugars, that in turn, break down to produce carbon dioxide which
causes dough to rise.
a. Lactase
b. Maltase
c. Catalase
d. Lipase
40. An IQF process means that a food product has been __________________________.
a. individually quick-fried
b. individually quick-frozen
c. intentional quality fortified
d. irradiated quickly frozen
6
41. A pizza company printed a new package for frozen pizza and the consumer cooking
instructions on the package states that the pizza should be reheated to a final temperature of
77°C. The cooking instructions should have listed the final cooking temperature in °F instead of
°C. You have been asked to convert 77°C into °F. What should the final cooking temperature be
in °F on the label?
a. 135
b. 350
c. 160
d. 171
42. Amino acids are the building blocks of
a. carbohydrates
b. fats
c. proteins
d. fiber
.
43. __________________ produces a heat stable toxin so even prolonged heating doesn’t
destroy this toxin if present in food.
a. Listeria monocytogenes
b. Clostridium botulinim
c. Staphylococcus aureus
d. Salmonella enteritidis
44. _____________ is the basic sugar molecule from which all other carbohydrates are built.
a. Fructose
b. Galactose
c. Amylose
d. Glucose
45. One of the functions of sodium nitrite in cured meat products is to
a. improve product yield
b. provide flavor
c. minimize purge in vacuum packaged meats
d. inhibit mold growth
.
46. Hard wheat will yield a flour that has a higher _______________ than that of flour from soft
wheat.
a. protein-to-starch
b. fat-to-starch
c. moisture-to-starch
d. protein-to-fat
47. Lard, or rendered ____________________, is popular in the baking industry for use in
pastries, cakes, and frostings.
a. beef fat
b. lamb fat
c. chicken fat
d. pork fat
7
48. The word sanitation is derived from the Latin word sanitas, meaning “_____________.”
a. clean
b. health
c. hygienic
d. fresh
49. Certain foods having a blue or red shade get their hue from pigments called ___________
that are sensitive to pH changes. In acid solutions, they turn red, while they turn blue in basic
solutions.
a. anthocyanins
b. xanthophylls
c. carotenoids
d. porphyrins
50. If a food scientist measures a quantity of salt several times with similar results for a
formulation, this measurement would be considered ___________________.
a. accurate
b. precise
c. ineaxct
d. inaccurate
8
FOOD SCIENCE AND TECHNOLOGY
CAREER DEVELOPMENT EVENT
2008 TEST
1. As popcorn heats, the _________ inside each kernel expands. Pressure builds, causing the
corn to pop.
a. lipid
b. protein
c. carbohydrate
d. water
2. Mouthfeel, one of several sensory sensations that contribute to the perception of flavor, is
influenced by a food’s _________.
a. temperature
b. color
c. nutritional quality
d. none of the above
3. The preventative food safety concept called ______ has seven principles.
a. GMPs
b. HACCP
c. GAPs
d. SSOPs
4. The enzyme ____________ causes milk to coagulate by converting the milk protein casein
into a compound called paracasein.
a. maltase
b. rennin
c. papain
d. bromelin
5. The ___________________ on a package of chocolate chip cookies tells the consumer what
nutrients are present in the product.
a. Food Pyramid
b. Ingredient Statement
c. Nutrition Facts panel
d. Nutrition Statement
6. When you eat breakfast in the morning, digestion of your cereal starts in your __________.
a. stomach
b. esophagus
c. intestine
d. mouth
1
7. Fat in products such as peanut butter and potato chips can __________ over time to become
rancid, causing undesirable flavors and odors.
a. oxidize
b. denature
c. caramelize
d. dehydrate
8. For consumer safety, ground beef should always be cooked to a minimum internal temperature
of 160°F before it is consumed. This would be equivalent to ____°C.
a. 345.6
b. 71.1
c. 129.8
d. 120.9
9. Identify the part of the chicken egg that the arrow is
pointing to in this illustration.
a. air pocket
b. shell membrane
c. chalaza
d. thick albumen
10. A ____________ is a foodborne illness that occurs when microorganisms grow in food and
produce a toxin in the food. The toxin causes illness when the food is consumed.
a. food infection
b. stomach flu
c. food intoxication
d. case of influenza
11. Sulfiting is sometimes used for pretreatment of fruits and vegetables that are to be
dehydrated to ____________________.
a. enhance the safety of the finished fruits and vegetables
b. shorten drying time
c. slow oxidation and enzymatic browning
d. enhance the crunchiness of the finished fruits and vegetables
12. In the process of canning green beans, the point in the beans that is the last to reach the
temperature considered safe for killing microorganisms is known as the_________.
a. hot point
b. safety point
c. sterile point
d. cold point
13. The chemical state of the meat protein __________ determines the color of meat.
a. myoglobin
b. tropomyosin
c. nebulin
d. desmin
2
14. The addition of vitamin A to margarine is an example of food ________________.
a. enrichment
b. nutrification
c. fortification
d. restoration
15. Food will keep colder longer in an ice chest with ice at 0°C compared to an ice chest with
water at 0°C because of the __________.
a. latent heat of fusion
b. condensation
c. latent heat of vaporization
d. melting point of water
16. Meat is composed of fibrous proteins called _______________.
a. collagen and casein
b. elastin and gliadin
c. serum albumin and conglycinin
d. actin and myosin
17. BHT is an ingredient added to Cap’n Crunch® cereal to ______________.
a. prevent rancidity
b. act as a coloring agent
c. maintain the texture of the cereal when milk is added
d. give the cereal a corn and oat taste
18. The pH scale is a mathematical scale in which the concentration of hydrogen ions in a
solution is expressed as a number from 0 to ___ to indicate acidity.
a. 7
b. 9
c. 14
d. 18
19. When a food processing plant is cleaned and sanitized, a bacteriostatic agent may be used
that will __________________________________________.
a. kill bacterial cells
b. inhibit the growth of bacteria, but does not necessarily kill them
c. enhance the growth of probiotic bacteria
d. have no effect on bacteria
20. The F-value is the _______________.
a. length of time required at a specific temperature to destroy 90% of the microorganisms
present
b. number of degrees F required for a specific thermal death time curve to pass through
one log cycle, or 90 percent destruction
c. number of minutes required to destroy a specific number of microbes at 250°F
d. increase in death rate due to a 10°C increase in temperature
3
21. Butter contains a high amount (about 4 percent) of _________ acid which is a short chain
fatty acid that gives butter a buttery aroma, especially as it warms up.
a. butryic
b. capyrlic
c. behenic
d. linolenic
22. Sugar, one of the most common sweeteners in the world, is derived primarily from _______.
a. corn
b. maple trees
c. honey
d. sugar cane and sugar beets
23. An egg foam is formed by beating egg white. Denatured by beating, the egg protein forms a
_________________.
a. alimentary solution
b. precipitate
c. colloidal dispersion
d. polymer
24. ________________ is a packaging technology used for some vegetable, meat, and potato
products that creates a specific gaseous environment so the food product has a longer shelf life.
a. Aerobic packaging
b. Modified atmosphere packaging
c. Aseptic packaging
d. Edible packaging
25. Since 1963,
has helped nations agree on food safety and trade regulations.
a. Centers for Disease Control and Prevention
b. National Academy of Science
c. Codex Alimentarius
d. Department of Homeland Security
26. Swiss cheese has holes because it is ripened with organisms that produce
a. carbon dioxide gas
b. proteolytic enzymes
c. nitrogen gas
d. ethyl alcohol
27. ________________ is the degree of the availability of water in a food.
a. Moisture content
b. Brix
c. Viscosity
d. Water activity
4
.
28. Gelatin is made by taking ___________, a protein that is not easily soluble in water, and
altering its structure, and then reforming it with the addition of a sweetening agent, a flavorant
for taste, and a colorant.
a. cellulose
b. agar
c. elastin
d. collagen
29. The government agency that created a special class of additives that are generally recognized
as safe was the _____________.
a. USDA
b. EPA
c. FDA
d. FSIS
30. The most important ingredient in bread is ______________ because it determines the texture,
color, and taste of the bread.
a. flour
b. shortening
c. yeast
d. sugar
31. _________________ is a pigment that contributes to the red color of tomatoes and
raspberries.
a. Anthocyanin
b. Annatto
c. Carmine
d. Enocianina
32. ____________ is a nutritive sweetener because it produces calories when it is metabolized in
the body.
a. Sucralose
b. Acesulfame K
c. Sucrose
d. Saccharin
33. Vegetables such as lettuce wilt, or become limp when ____________ is lost.
a. homeostasis
b. immiscibility
c. glycogen
d. turgor
34.
is an ingredient used in cured meat products that inhibits the growth of
Clostridium botulinum.
a. Sodium erythorbate
b. Sodium nitrite
c. Sodium phosphate
d. Sodium lactate
5
35. A __________ is a piece of equipment that is used to provide a steady supply of circulated,
heated air to dry foods.
a. dehydrator
b. microwave
c. heat exchange pasteurizer
d. retort
36. Oil and water will not mix together in a salad dressing because they are
a. hydrophobic
b. hydrophilic
c. immiscible
d. hydroscopic
.
37. Butterscotch pudding that has been thickened with starch can experience retrogradation if
held in the refrigerator for a few days and have _______________.
a. carmelization
b. meniscus
c. syneresis
d. coagulation
38. __________ is related to a food’s hydrogen ion concentration, or with the acid’s potential
for ionization.
a. Sweetness
b. Sourness
c. Bitterness
d. Savoryness
39. Hot dogs, cold cuts, and soft cheeses are ready-to-eat foods that have been known to be
responsible for foodborne outbreaks due to _____________. This organism can survive at
greater temperature extremes than most other organisms.
a. Clostridium botulinum
b. Staphylococcus aureus
c. Salmonella enteritidis
d. Listeria monocytogenes
40. Identify the part of the wheat kernel that the arrow is
pointing to in this illustration.
a. husk
b. germ
c. endosperm
d. bran
41. _______________ is a scale for relating specific gravity to sugar content in a beverage.
a. Water activity
b. pH
c. Brix
d. Iodine number
6
42. In milk, the enzyme lactase breaks down lactose, or milk sugar, into__________ and glucose.
a. maltose
b. galactose
c. fructose
d. amylose
43. Most of the world’s supply of cocoa comes from ___________________.
a. Brazil
b. West Africa
c. Malaysia
d. Caribbean
44. Sourdough bread has a unique sour flavor that is due to the presence of _____________
organisms in the starter culture.
a. Lactobacillus
b. Pseudomonas
c. Cornebacterium
d. Aspergillus
45. Table sugar is composed of ______________.
a. carbon, nitrogen, and oxygen
b. carbon, chloride, and nitrogen
c. carbon, hydrogen, and sodium
d. carbon, hydrogen, and oxygen
46. Baking powder is a leavening compound that contains baking soda, ______________, and
starch or some other filler.
a. sodium chloride
b. dry bases
c. dry acids
d. sodium phosphate
47. Cream creates a better foam than milk because it ____________.
a. is more viscous than milk
b. is less viscous than milk
c. has a high surface tension
d. has a lower fat content than milk
48. Nabisco markets Oreo® Double Stuf sandwich cookies. One serving, equivalent to 1 ounce,
contains 7 grams of fat, 2.5 grams of saturated fat, 0 mg of cholesterol, 120 mg of sodium, 21
grams of carbohydrates, 1 gram of dietary fiber, 13 grams of sugar, and 1 gram of protein. One
serving would be equivalent to ____________ calories.
a. 203
b. 221
c. 119
d. 151
7
49. After World War II, studies were conducted to replace erucic acid in rapeseed oil with
____________ to create canola oil.
a. linoleic acid
b. linolenic acid
c. oleic acid
d. palmitoleic acid
50. To obtain the most reliable sensory information from people about a food product, it is
recommended that sensory scientists hold sensory evaluation panels in ________________.
a. early morning
b. late morning or midafternoon
c. midafternoon or late day
d. lunchtime
8