Food Analysis Exam Review
Course Introduction
Food Analysis explores the fundamental techniques and methods used to evaluate the chemical, physical, and sensory properties of food products. Students will learn about contemporary analytical tools for examining food composition, quality, safety, and labeling requirements. The course covers sampling procedures, proximate analysis, detection of additives and contaminants, instrumental methods such as chromatography and spectroscopy, and the interpretation of results according to regulatory standards. Emphasis is placed on laboratory skills, precision, accuracy, and the application of analytical data to ensure food integrity and consumer safety.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
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Page 2
Chapter 1: Overview of Food Science
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Sample Questions
Q1) The food industry is divided into four major segments: production,manufacturing and processing,distribution,and marketing.
A)True
B)False
Answer: True
Q2) Because the food industry is high volume and low markup,small losses anywhere along the chain can mean large losses to the food _____.
A)manufacturer
B)producer
C)processor
D)distributor
Answer: B
Q3) The United States is the largest exporter of which two items?
A)milk and sugar
B)oranges and apples
C)potatoes and carrots
D)cereal grains and soybeans
Answer: D
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Chapter 2: Food Systems and Sustainability
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Sample Questions
Q1) _____ is an example of an allied industry.
A)Packaging
B)Production
C)Manufacturing
D)Distribution
Answer: A
Q2) There are 13 standards that a sustainable system of food production must meet.
A)True
B)False
Answer: True
Q3) _____ control is the use of living organisms such as parasites,predators,and pathogens to maintain pest populations below economically damaging levels.
A)Mechanical
B)Physical
C)Biological
D)Chemical
Answer: C
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Page 4
Chapter 3: Chemistry of Foods
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Sample Questions
Q1) Glucose,fructose,and galactose are three common hexoses.
A)True
B)False
Answer: True
Q2) ____ makes up 14 to 17 percent of the humanskeleton.
A)Magnesium
B)Iron
C)Phosphorus
D)Sodium
Answer: C
Q3) Fat-soluble vitamins include the B vitamins and vitamin C.
A)True
B)False
Answer: False
Q4) Signs of dehydration include slow heartbeat,high blood pressure,and damp skin.
A)True
B)False
Answer: False
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Page 5
Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) A primary goal of food science is to preserve the nutrients through all phases of food harvesting,processing,storage,and preparation.
A)True
B)False
Q2) The MyPlate dietary guidelines provided by the USDA is difficult for the average person to follow to ensure adequate nutrition and requires additional information to interpret its meaning.
A)True
B)False
Q3) Carbohydrates and proteins provide about ____ calories per gram.
A)5
B)2
C)4
D)6
Q4) The duodenum is the first 10 inches of the large intestine and is where few chemical changes occur in food.
A)True
B)False
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Page 6
Chapter 5: Food Composition
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Sample Questions
Q1) The term charley horse is most often used in connection with athletes,especially baseball players.
A)True
B)False
Q2) A large calorie or kilocalorie equals 1,000 cal.
A)True
B)False
Q3) The first system of approximating the value of a food for nutritional purposes became known as _____.
A)spectrophotomety
B)liquid chromatography
C)gas chromatography
D)proximate analysis
Q4) Many food-composition tables are available,but the USDA's table maintains and updates data on _____.
A)diets
B)food supplies
C)food composition
D)caloric content of foods
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Chapter 6: Quality Factors in Foods
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Sample Questions
Q1) TQM of the U.S.Department of Agriculture develops and maintains official U.S.quality standards and grades for hundreds of agricultural products.
A)True
B)False
Q2) The active ingredient in hot chili peppers is a substance called _____.
A)capsaicin
B)phenolic compounds
C)arabinose
D)ester
Q3) Heat denaturation changes foods' solubility and texture,and light oxidation of protein causes off flavors.
A)True
B)False
Q4) Most food-manufacturing plants have some type of internal quality control that performs inspection duties and laboratory tests,oversees sanitation and microbiological aspects,and guide research and development.
A)True
B)False
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Chapter 7: Unit Operations in Food Processing
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Sample Questions
Q1) _____ is the most efficient method of heating fluids of low viscosity.
A)tubular heat exchanges
B)swept surface heat exchanges
C)plate heat exchanges
D)radiation exchanges
Q2) Two major reasons to mix products are to provide heat transfer or to incorporate ingredients.
A)True
B)False
Q3) Sediment and microorganisms can be removed centrifugally in a ____.
A)tube
B)clarifier
C)pan
D)box
Q4) Cleaning methods,brushes,high-velocity air,steam,water,vacuum,magnets,microfiltration,or mechanical separation,are prescribed by the type of surface a food product has.
A)True
B)False
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Chapter 8: Food Deterioration
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Sample Questions
Q1) As foods become more acidic,the heat required for sterilization is reduced so corn requires _____ minutes at 226 degrees F and pears _____ minutes at the same temperature to destroy C.botulinum.
A)12,8
B)15,5
C)8,12
D)5,15
Q2) Much of today's harvesting is accomplished by mechanical methods because fruits and vegetables are delicate items and must reach maturity before harvesting.
A)True
B)False
Q3) Life forms in the fungus kingdom,such as molds,mushrooms,and yeasts,are in the plant family.
A)True
B)False
Q4) Smoke contains formaldehyde and other preservatives so adding smoke helps reduce microbial populations.
A)True
B)False
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Chapter 9: Heat
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Sample Questions
Q1) According to the laws of physics,heat is the transfer of energy from one part of a substance to another by virtue of a difference in temperature.
A)True
B)False
Q2) A heat treatment sufficient to destroy all microorganisms and enzymes _____.
A)improves the food qualities of flavor and texture but can damage color
B)damages the food quality of nutrition but improves consistency and flavor
C)improves the food qualities of color,flavor,texture,nutrition,and consistency
D)is detrimental to the food qualities of color,flavor,texture,nutrition and consistency
Q3) Heating before packaging is the simplest and oldest form of heat preservation.
A)True
B)False
Q4) Heating methods create various degrees of preservation,depending on the product.
A)True
B)False
Q5) Pasteurization is a high-energy thermal process.
A)True
B)False
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Chapter 10: Cold
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Sample Questions
Q1) Some controlled atmosphere storage units are hypobaric,thus the availability of _____ is reduced.
A)carbon dioxide
B)chloride
C)nitrogen
D)oxygen
Q2) Historically,the first mechanical ammonia refrigeration system was invented in 1875.
A)True
B)False
Q3) _____ during freezer storage produces freezer burn.
A)Moisture loss
B)Added moisture
C)A temperature that is too warm
D)A temperature that is too cold
Q4) Freezing is the gentlest of all food-preservation methods.
A)True
B)False
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Chapter 11: Drying and Dehydration
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Sample Questions
Q1) If done correctly,all of the components of a food freeze at the same time during the process of freeze concentration.
A)True
B)False
Q2) Drying and dehydration both remove water from foods.
A)True
B)False
Q3) Ultrafiltration is a membrane-filtration process operating from _____ bars.
A)1 to 3
B)4 to 12
C)12 to 20
D)2 to 10
Q4) Solar evaporation is the oldest method of food concentration.
A)True
B)False
Q5) A minimum temperature of _____ is needed for drying food outdoors.
A)85 degrees F
B)90 degrees F
C)95 degrees F
D)100 degrees F
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Chapter 12: Radiant and Electrical Energy
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Sample Questions
Q1) Why is irradiation used in only a few applications even though it has been approved for many uses in more than 35 countries?
A)Patents on the technology prevent widespread use
B)Consumer concern and the cost of building facilities
C)The extremely limited uses for the technology
D)Known health risks and governmental oversight programs
Q2) Ohmic heating cannot be used for treating proteinaceous foods.
A)True
B)False
Q3) Scientists have found irradiation to be an uncontrollable and highly unpredictable process.
A)True
B)False
Q4) Scientists believe that irradiation produces no greater nutrient loss than what occurs in other processing methods such as canning.
A)True
B)False
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Chapter 13: Fermentation, Microorganisms, and Biotechnology
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Sample Questions
Q1) Sour cream usually has a fat content _____.
A)of more than 33 percent
B)of approximately 10 percent
C)between 12 percent and 30 percent
D)between 5 percent and 10 percent
Q2) Single-celled proteins (SCPs)can be used for _____.
A)animal feed
B)medicinal purposes
C)fermenting alcohol
D)alternative fuels
Q3) Lactic acid bacteria with propionic acid bacteria produces _____.
A)Cooking wine
B)Swiss cheese
C)Cider
D)Blue cheese
Q4) The main benefit of fermentation is that it preserves a product.
A)True
B)False
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Chapter 14: Food Additives
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Q1) One principal function of food additives is to maintain food freshness.
A)True
B)False
Q2) The FDA considers irradiation of food to be an additive.
A)True
B)False
Q3) The Delaney clause was a _____ amendment to the Food,Drug,and Cosmetic Act.
A)1958
B)1962
C)1970
D)1985
Q4) Color additives are no longer permitted for direct addition to human food in the United States.
A)True
B)False
Q5) Emulsifiers improve the uniformity of a food.
A)True
B)False
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Chapter 15: Packaging
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Sample Questions
Q1) _____ containers come into direct contact with food.
A)Primary
B)Secondary
C)Tertiary
D)All of the above
Q2) If packaging is _____,the container will not transfer nonfood chemicals into the food and does not contain chemicals that could be hazardous to human health.
A)sterilized
B)hermetically sealed
C)sanitary
D)food-grade
Q3) Composite paper cartons cannot be sterilized.
A)True
B)False
Q4) _____ tests measure barrier properties,strength,heat-seal ability,and clarity.
A)Chemical
B)Clarification
C)Mechanical
D)Mitigation
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Chapter 16: Milk
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Sample Questions
Q1) Removing water from milk does not change its shelf life.
A)True
B)False
Q2) In the butter-making process,ripening takes _____.
A)7 to 10 hours
B)12 to 15 hours
C)1 to 2 days
D)3 to 5 days
Q3) Whipped butter is not churned like regular butter.
A)True
B)False
Q4) For maintaining quality,fresh milk should be stored in a home refrigerator for no more than _____.
A)10 to 30 days
B)two weeks
C)three weeks
D)5 days
Q5) Traditionally,cheese was made as a way to preserve milk's nutrients.
A)True
B)False
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Chapter 17: Meat
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Q1) After being bled,skinned,and eviscerated,carcasses are chilled for _____ before being graded and processed.
A)24 hours to 48 hours
B)a minimum of 36 hours
C)up to 3 days
D)a maximum of 7 days
Q2) _____ percent of all beef is consumed as beef cuts.
A)Approximately 62
B)More than 75
C)Less than 50
D)Roughly 38
Q3) Meat grading is required by the Food Safety and Inspection Service of the U.S.Department of Agriculture.
A)True
B)False
Q4) Processed meats are not a good source of iron.
A)True
B)False
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Chapter 18: Poultry and Eggs
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Sample Questions
Q1) Each of the 283 million laying birds in the United States produces _____ eggs a year.
A)more than 500
B)250 to 300
C)approximately 150
D)nearly 200
Q2) Classification is determined by appearance and color.
A)True
B)False
Q3) The _____ determines the color of the shell.
A) quality of the egg
B) time of year
C) breed of hen
D) geographic region
Q4) Turkeys are produced seasonally.
A)True
B)False
Q5) When an entire muscle is discolored,it is frequently the breast muscle.
A)True
B)False
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Chapter 19: Fish and Shellfish
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Q1) Shellfish include mollusks and crustaceans.
A)True
B)False
Q2) Unlike red meat,fish and shellfish do not contain every essential amino acid.
A)True
B)False
Q3) Fish that has been scaled and eviscerated would be which of the following finished products?
A)Whole fish
B)Dressed fish
C)Filleted fish
D)Fish steaks
Q4) Most fish are processed into products such as animal feeds,fish oil,and a wide variety of other products.
A)True
B)False
Q5) Shellfish cannot be successfully raised in captivity.
A)True
B)False
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Chapter 20: Cereal Grains, Legumes, and Oilseeds
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Q1) HVP is a _____.
A)color modifier
B)nutritional additive
C)flavor enhancer
D)preservative
Q2) Most soybeans are _____.
A)black
B)white
C)yellow
D)brown
Q3) If milling is adequate and correct,then 100 pounds of wheat will yield _____ straight flour.
A)roughly 68 percent
B)72 percent to 75 percent
C)approximately 80 percent
D)more than 90 percent
Q4) Cereal grains and legumes supply energy (starch)and protein to billions of people.
A)True
B)False
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Chapter 21: Fruits and Vegetables
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Q1) _____ is generally listed as an edible flower.
A)Broccoli
B)Corn
C)Okra
D)Bell peppers
Q2) An estimated 270,000 plant species exist.
A)True
B)False
Q3) Under federal guidelines,retailers must provide nutrition information for the _____ most frequently eaten raw vegetables.
A)20
B)23
C)25
D)27
Q4) Fruits and vegetables vary widely in carbohydrate and protein content.
A)True
B)False
Q5) Ethylene gas inhibits fruit ripening.
A)True
B)False
Page 23
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Chapter 22: Fats and Oils
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Sample Questions
Q1) The end product of deodorization is a _____.
A)high level of free fatty acids
B)two peroxide value
C)volatile product
D)bland oil
Q2) Food science is concerned most with the _____.
A)compound lipids
B)spingolipids
C)simple lipids
D)derived lipids
Q3) Fatty acids are chains of _____ carbon atoms.
A)4 to 28
B)2 to 32
C)up to 38
D)up to 42
Q4) When fat was included in the Nutrition Labeling and Education Act,it became advantageous to lower fats in various products.
A)True
B)False
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Chapter 23: Candy and Confectionery
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Q1) Sugar alcohols contain _____ kcal of energy per gram.
A)4
B)6
C)8
D)9
Q2) The fat content of cocoa varies from _____.
A)approximately 20 percent to nearly 50 percent
B)less than 10 percent to 22 percent
C)roughly 18 percent to more than 42 percent
D)no less than 15 percent to more than 38 percent
Q3) The most common sweetener used in candies and chocolates is _____.
A)sucrose
B)brown sugar
C)honey
D)maple syrup
Q4) Candy is an exception to the law requiring packaged foods to bear a label that lists ingredients in order of predominance.
A)True
B)False
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Chapter 24: Beverages
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Q1) Natural or table wines with an alcohol content of _____are generally consumed with meals.
A)3.2 percent
B)6 percent
C)8 percent to 14 percent
D)15 percent to 24 percent
Q2) The world's first vitamin-fortified fruit drinks appeared in 1948.
A)True
B)False
Q3) _____ beverages are aromatic alternatives to coffee.
A)nuts
B)cherries
C)kernels
D)berries
Q4) Bottled water represents the fastest-growing segment of the beverage industry when compared to fruit beverages,other soft drinks,and beer.
A)True
B)False
Q5) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
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Chapter 25: Environmental Concerns and Processing
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Q1) In cases when incineration and use of solid wastes as fuel are an option,the moisture content must be _____.
A)between 10 percent and 20 percent
B)10 percent or less
C)50 percent or more
D)greater than 25 percent
Q2) Disposal of solid wastes as animal feed is the most common method.
A)True
B)False
Q3) _____ is being attacked aggressively by public agencies and the public at large.
A)Commercial food producers
B)The EPA
C)Water conservation
D)Pollution
Q4) Solid wastes sent to a sewer undergo size reduction and are mixed with water.
A)True
B)False
Q5) The water quality exiting a food manufacturing operation is insignificant.
A)True
B)False
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Chapter 26: Food Safety
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Q1) Biotechnology is new.
A)True
B)False
Q2) The official definition of sanitizing food product contact surfaces is a process that reduces contamination by _____.
A)99.999 percent in 30 seconds
B)90 percent in 5 seconds
C)99.999 percent in 60 seconds
D)90 percent in 30 seconds
Q3) Microorganisms produce toxins and can cause infections.
A)True
B)False
Q4) Water comprises approximately _____ of cleaning and sanitizing solutions.
A)nearly 93 percent
B)approximately 90 percent
C)up to 95 percent
D)95 percent to 99 percent
Q5) The United States has the safest food supply in the world.
A)True
B)False
28
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Chapter 27: Regulation and Labeling
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Q1) Of all functions in the food industry,quality assurance (QA)requires more diverse technical and analytical skills than most jobs.
A)True
B)False
Q2) The FDA enforces The Federal Meat Inspection Act.
A)True
B)False
Q3) The Federal Meat Inspection Act of _____ mandated inspection of all meat animals,slaughtering conditions,and meat-processing facilities.
A)1906
B)1954
C)1986
D)1995
Q4) _____ put stickers with the USDA grade shield on individual packages of meat.
A)Retailers
B)Wholesalers
C)Production facilities
D)Inspectors
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Chapter 28: World Food Needs
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Q1) The term famine can be used to describe a highly limited diet.
A)True
B)False
Q2) Populations growing too large is a leading cause of hunger.
A)True
B)False
Q3) Biotechnology contributes to genetic improvements in cereal,root crops,vegetables,and industrial crops as well as to animal health.
A)True
B)False
Q4) Harmful seasonal variations and midyear instability of food supplies can be reduced.
A)True
B)False
Q5) One word explains hunger - _____.
A)indolence
B)poverty
C)ignorance
D)carelessness
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Chapter 29: Food and Health
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Q1) _____ is an abnormal response to a food triggered by the body's immune system.
A)IgE
B)A food allergy
C)Type II diabetes
D)Acid reflux
Q2) People with binge-eating disorder use offsetting behaviors such as purging,excessive exercise,or fasting.
A)True
B)False
Q3) Overall,randomized controlled clinical trials provided evidence that dietary antioxidant supplements are beneficial in primary cancer prevention.
A)True
B)False
Q4) The majority of children stop being allergic to foods early in childhood.
A)True
B)False
Q5) Food acts as medicine to maintain health,as well as prevent and treat disease. A)True
B)False
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Chapter 30: Careers in Food Science
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Q1) The attitude of an entrepreneur includes the following: _____.
A)Recognizing the importance of examples
B)Risk taking without a clear understanding of the odds
C)Focusing on problems and not opportunities
D)Being impressed with appearances and not productivity
Q2) A follow-up letter is sent _____.
A)no sooner than three days after the interview
B)no later than two weeks after the interview
C)immediately after an interview
D)only if you are offered the job
Q3) A _____ assists in designing,researching,and developing new food products.
A)production manager or supervisor
B)food engineer
C)product development technologist
D)flavor chemist
Q4) Food processing is the largest manufacturing industry in the world.
A)True
B)False
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