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FOOD SCIENCE CDE TEST 2 QUESTIONS AND ANSWERS $9.00   Add to cart

Exam (elaborations)

FOOD SCIENCE CDE TEST 2 QUESTIONS AND ANSWERS

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  • CDE
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  • CDE

FOOD SCIENCE CDE TEST 2 QUESTIONS AND ANSWERS

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  • September 25, 2024
  • 269
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • CDE
  • CDE
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302 Multiple choice questions

Term 1 of 302
The nonnutritive sweetner called sucralose, also known as splenda is how many times sweeter
than sugar?

55x


300x

400x

600x

Term 2 of 302
What flavor enhancer has no flavor of its own but is used in food products to help bring out
flavors already presented in food?

Pectin


Monosodium Glutamate

Sodium Bicarbonate

Peanuts

Term 3 of 302
Which of the following items would not be considered a physical hazard in a food product?
-glass fragment
-hair
-metal
-plastic chip

Overrun


Chemical Hazard

hair


Pyramid

,Term 4 of 302
During the sensory analysis of chicken soup, ______ respond to odors in the form of steam rising
from the container of hot chicken soup.

Auditory Nerves

Taste Buds


Visual Cortex

Olfactory Organs

Term 5 of 302
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 77C into F. What should the final cooking temperature
be in F on the label?

Leaching

295


FDA

171

Term 6 of 302
What is the systematic, science based process control system for food safety that serves as the
basic structure of a preventative system to produce safe foods?

FATTOM


HACCP

MSDS

FDA

,Term 7 of 302
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 _________.

phytochemical

Food safety

Product quality


Conduction

Term 8 of 302
Which of the following products contains the lowest water content?
-Eggs
-Peanuts
-Cucumbers
-Beef Steak

Peanuts

Glucose

Mouth


Retorts

Term 9 of 302
________________ is caused by moisture loss from a ham that is exposed to air during frozen storage,
possibly as a result of loose packaging.

Maltase

Staphylococcus aureus

Peter Durand


Freezer Burn

, Term 10 of 302
The functional component ___________, found in tomatoes, is associated with a reduced cancer risk
of the prostate, breast, digestive tract, bladder, and skin.

Lycopene

Vitamin C

Folic Acid

Beta-carotene

Term 11 of 302
How many degrees separates freezing and boiling points on the Celsius scale?

100

300

200


150

Term 12 of 302
What in eggs acts as a natural emulsifier?

Phospholipids

Proteins


Amino Acids

Carbohydrates

Term 13 of 302
HACCP is a systematic science based process control system for what?

Food sanitation


Food quality

Food security

Food safety

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