Final Exam FSC 211 – Questions With Solutions
Product must be maintained under controlled conditions...traceable and
accessible for market removal (T/F) ✔️Ans - True
Specifications are always in the context of intended use (T/F) ✔️Ans -
True
Do meats or plant foods have a higher farm value? ✔️Ans - Meats
The grading of the packaging for fruits and vegetables is ___ % of total value
✔️Ans - 15
Transportation costs for produce are usually ____ due to perishability
✔️Ans - Higher
The US exports ___% of its food in bulk ✔️Ans - 53.8
The US exports ___% of its food in intermediate form ✔️Ans - 22.7
The US exports ___% of its food in consumer-oriented form ✔️Ans -
23.4
All deteriorative processes are influenced by ✔️Ans - water
Water activity level that limits organism growth in bacteria is ___ ✔️Ans
- 0.91
Water activity level that limits organism growth in mold is ___ ✔️Ans -
0.80
Water activity level that limits organism growth in yeast is ___ ✔️Ans -
0.88
What starch is leached from starch molecules during heating, soluble in
basic solutions, yields blu/black in iodine, and forms strong films?
✔️Ans - Amylose
,What starch is less soluble, yields red/purple with iodine, has a branch like
structure and is used as a thickening agent? ✔️Ans - Amylopectin
Thickening property of starch; granules absorb water when heated and OH
groups are exposed to bond with water to become thicker ✔️Ans -
Gelatinization
Linear starch molecules in a gel become more attracted to each other and
less attracted to water to form a more organized starch structure and is
also the recrystallization of amylose ✔️Ans - Retrogradation
What are the dietary fibers? ✔️Ans - Cellulose, Hemi-cellulose, lignin,
inulin
What are the bad fatty acids? ✔️Ans - Saturated
What are the good fatty acids? ✔️Ans - Unsaturated
This fatty acid has double carbon bond linkage is more chemically active
because of double bonds and is liquid at room temperature? ✔️Ans -
Unsaturated
This fatty acid has single bond carbon linkages, is least active chemically,
the melting point increases with chain length, and is solid at room
temperature? ✔️Ans - Saturated
What are dictates the structure and function of proteins? ✔️Ans -
amino acids
The sequence order of amino acids is what structure stage in proteins
✔️Ans - Primary
The folding of the protein and the hydrophilic AA are attracted to each
other occurs during what protein structure step? ✔️Ans - Secondary
Protein subunit orient so less energy is needed to maintain conformation in
this step of protein structure ✔️Ans - Tertiary
, Protein subunits join together in this step of protein structure ✔️Ans -
Quaternary
What increase the reaction rates? ✔️Ans - Enzymes
Reaction with oxygen that leads to a loss of electrons ✔️Ans -
Oxidation
Addition of hydrogen that leads to a gain of electrons ✔️Ans -
Reduction
Formation of larger molecules from smaller units ✔️Ans -
Polymerization
The breakdown of molecules ✔️Ans - Hydrolysis
A food is considered ___ when its pH is lower than 7 ✔️Ans - Acidic
A food is considered ___ when its pH is higher than 7 ✔️Ans - Basic
Microorganisms growth rate is ___ at low pH ✔️Ans - low
measures the consistency of viscous material by measurement of the
distance over which the material flows on a level surface under its own
weight during a given time period ✔️Ans - Bostwick Consistometer
Measurements that consist of using instruments are called ✔️Ans -
Objective
Measurements that consist of testing the different senses are called
✔️Ans - Subjective
In ______ there are consensus discussion and sensory direction for
measuring food qualities. ✔️Ans - Focus group
In a ____, people that are highly trained and knowledgeable of product test
the product. ✔️Ans - Expert taste panel
Product must be maintained under controlled conditions...traceable and
accessible for market removal (T/F) ✔️Ans - True
Specifications are always in the context of intended use (T/F) ✔️Ans -
True
Do meats or plant foods have a higher farm value? ✔️Ans - Meats
The grading of the packaging for fruits and vegetables is ___ % of total value
✔️Ans - 15
Transportation costs for produce are usually ____ due to perishability
✔️Ans - Higher
The US exports ___% of its food in bulk ✔️Ans - 53.8
The US exports ___% of its food in intermediate form ✔️Ans - 22.7
The US exports ___% of its food in consumer-oriented form ✔️Ans -
23.4
All deteriorative processes are influenced by ✔️Ans - water
Water activity level that limits organism growth in bacteria is ___ ✔️Ans
- 0.91
Water activity level that limits organism growth in mold is ___ ✔️Ans -
0.80
Water activity level that limits organism growth in yeast is ___ ✔️Ans -
0.88
What starch is leached from starch molecules during heating, soluble in
basic solutions, yields blu/black in iodine, and forms strong films?
✔️Ans - Amylose
,What starch is less soluble, yields red/purple with iodine, has a branch like
structure and is used as a thickening agent? ✔️Ans - Amylopectin
Thickening property of starch; granules absorb water when heated and OH
groups are exposed to bond with water to become thicker ✔️Ans -
Gelatinization
Linear starch molecules in a gel become more attracted to each other and
less attracted to water to form a more organized starch structure and is
also the recrystallization of amylose ✔️Ans - Retrogradation
What are the dietary fibers? ✔️Ans - Cellulose, Hemi-cellulose, lignin,
inulin
What are the bad fatty acids? ✔️Ans - Saturated
What are the good fatty acids? ✔️Ans - Unsaturated
This fatty acid has double carbon bond linkage is more chemically active
because of double bonds and is liquid at room temperature? ✔️Ans -
Unsaturated
This fatty acid has single bond carbon linkages, is least active chemically,
the melting point increases with chain length, and is solid at room
temperature? ✔️Ans - Saturated
What are dictates the structure and function of proteins? ✔️Ans -
amino acids
The sequence order of amino acids is what structure stage in proteins
✔️Ans - Primary
The folding of the protein and the hydrophilic AA are attracted to each
other occurs during what protein structure step? ✔️Ans - Secondary
Protein subunit orient so less energy is needed to maintain conformation in
this step of protein structure ✔️Ans - Tertiary
, Protein subunits join together in this step of protein structure ✔️Ans -
Quaternary
What increase the reaction rates? ✔️Ans - Enzymes
Reaction with oxygen that leads to a loss of electrons ✔️Ans -
Oxidation
Addition of hydrogen that leads to a gain of electrons ✔️Ans -
Reduction
Formation of larger molecules from smaller units ✔️Ans -
Polymerization
The breakdown of molecules ✔️Ans - Hydrolysis
A food is considered ___ when its pH is lower than 7 ✔️Ans - Acidic
A food is considered ___ when its pH is higher than 7 ✔️Ans - Basic
Microorganisms growth rate is ___ at low pH ✔️Ans - low
measures the consistency of viscous material by measurement of the
distance over which the material flows on a level surface under its own
weight during a given time period ✔️Ans - Bostwick Consistometer
Measurements that consist of using instruments are called ✔️Ans -
Objective
Measurements that consist of testing the different senses are called
✔️Ans - Subjective
In ______ there are consensus discussion and sensory direction for
measuring food qualities. ✔️Ans - Focus group
In a ____, people that are highly trained and knowledgeable of product test
the product. ✔️Ans - Expert taste panel
