Food Chemistry Practice Exam
Course Introduction
Food Chemistry explores the chemical composition and properties of foods, as well as the molecular changes they undergo during processing, storage, and preparation. The course covers the structure and function of carbohydrates, proteins, lipids, water, vitamins, minerals, and food additives, examining how these components interact to influence flavor, texture, color, and nutritional value. Students also investigate enzymatic and non-enzymatic reactions such as browning and Maillard reactions, and learn analytical techniques for assessing food quality and safety. Through a combination of theoretical concepts and practical applications, the course provides a foundational understanding essential for advances in food science, technology, and nutrition.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
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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) A single firm controlling the flow of a commodity across two or more stages of food production is called _____.
A)vertical integration
B)contract production
C)open production
D)closed prodution
Answer: A
Q3) Since 1990 red meat consumption has _____.
A)declined 10 percent
B)increased15 percent
C)declined 16 percent
D)increased 30 percent
Answer: C
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Chapter 2: Food Systems and Sustainability
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Sample Questions
Q1) Food systems can be divided into five major segments; a potential sixth segment would be _____.
A)consumption
B)waste and disposal
C)consumer feedback
D)research and development
Answer: B
Q2) The food industry is low volume and high-markup.
A)True
B)False
Answer: False
Q3) As income grows,consumers in lower income countries shift their food purchases
A)away from high-fat products toward carbohydrate-rich food products
B)away from meat and dairy products toward carbohydrate-rich foods
C)away from carbohydrate-rich food toward vegetarian/vegan products
D)away from carbohydrate-rich foods toward meat and dairy products
Answer: D
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) ____ makes up 14 to 17 percent of the humanskeleton.
A)Magnesium
B)Iron
C)Phosphorus
D)Sodium
Answer: C
Q2) Signs of dehydration include slow heartbeat,high blood pressure,and damp skin.
A)True
B)False
Answer: False
Q3) Protein is supplied from plant and animal sources and once absorbed in the body make up about _____ of the human body.
A)50 percent
B)10 percent
C)15 percent
D)20 percent
Answer: D
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Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) The first RDA were published by a group known as the ____.
A)Food and Drug Administration
B)National Institutes of Health
C)National Nutrition Program
D)Environmental Protection Agency
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) Fiber is important in ____ function.
A)bowel
B)stomach
C)muscle
D)skeletal
Q4) The Institute of Medicine has developed and published the Dietary Reference Intakes (DRIs)which represent the most current scientific knowledge about the nutrient needs of a healthy population.
A)True
B)False
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Chapter 5: Food Composition
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Sample Questions
Q1) The nutrient content of foods is influenced by variety,season,geographical differences,stage of harvesting,handling,commercial processing,packaging,storage,display,home preparation,cooking,and serving.
A)True
B)False
Q2) The definition generally accepted in the United States and standard in thermochemistry is1 cal equals _____ joules (J).
A)4.1840
B)5.2840
C)3.5840
D)6.0840
Q3) Food-composition tables are not used to provide nutritional counseling or to estimate the nutritional content of individual diets.
A)True
B)False
Q4) The term charley horse is most often used in connection with athletes,especially baseball players.
A)True
B)False
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Chapter 6: Quality Factors in Foods
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Q1) 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
Q2) Food flavor includes taste sensations perceived by the tongue as well as smells perceived by the nose.
A)True
B)False
Q3) ____ standards help ensure food quality.
A)National
B)Quality
C)Packing
D)Legal
Q4) To extend a product's storage or shelf life some products must reduce water activity and this can bedone either by adding water-binding agents such as sugars or by drying.
A)True
B)False
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Chapter 7: Unit Operations in Food Processing
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Q1) Ohmic heating is a new technology for controlling spoilage and eliminating food-borne pathogens.
A)True B)False
Q2) 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
Q3) A common and the least expensive drying method is ____ drying.
A)freezeB)sun or tray
C)spray D)oven
Q4) The most common drying method is an older method called roller drying. A)True B)False
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Chapter 8: Food Deterioration
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Sample Questions
Q1) _____ are single-celled organisms occurring in three shapes.
A)Yeasts
B)Molds
C)Fungi
D)Bacteria
Q2) Bacteria or molds that require atmospheric oxygen are ____.
A)anaerobic
B)aerobic
C)mesophilic
D)thermophilic
Q3) Rigor mortis is an essential process in the conversion of live muscle to meat.
A)True
B)False
Q4) 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
Page 10
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Chapter 9: Heat
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Sample Questions
Q1) Complete sterilization has no effect on the quality of a food product.
A)True
B)False
Q2) Still retorts are used only in complex commercial canning operations.
A)True
B)False
Q3) Sugar,starch,protein,fats,and oils protect bacterial spores,making some foods difficult to sterilize.
A)True
B)False
Q4) Pasteurization is a high-energy thermal process.
A)True
B)False
Q5) Botulinum spores are _____.
A)found only in the dirtiest kitchens
B)found on very few fresh foods
C)common only in unrefrigerated,cooked food
D)on most fresh food surfaces
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Chapter 10: Cold
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Sample Questions
Q1) _____ freezing occurs with the use of liquid nitrogen,a cryogenic liquid.
A)Destructive
B)Uneven
C)Extremely rapid
D)Very slow
Q2) Refrigerator temperatures _____.
A)typically range between 32 degrees F and 40 degrees F (0 degrees C and 4.5 degrees
C)
B)range from 45 degrees F to 68 degrees F (7 degrees C to 16 degrees C)
C)are temperatures of 68 degrees F (16 degrees C)or lower
D)range from 40 degrees F to 45 degrees F (4.5 degrees C to 7 degrees C)
Q3) No other form of food preservation currently offers the convenience that frozen foods do.
A)True
B)False
Q4) Enzymes in fruits can cause _____.
A)flavor changes
B)compaction and increased sugar levels
C)browning and loss of vitamin C
D)rancidity
12
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Chapter 11: Drying and Dehydration
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Q1) _____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
A)Caramelization
B)Maillard browning
C)Enzymatic browning
D)Crusting
Q2) Solar evaporation is the oldest method of food concentration.
A)True
B)False
Q3) Drying and dehydration both remove water from foods.
A)True
B)False
Q4) Freeze concentration is used commercially in _____ production.
A)buttermilk
B)cheese
C)orange juice
D)jam and jelly
Q5) Microwave ovens should not be used for drying herbs.
A)True
B)False
13
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Chapter 12: Radiant and Electrical Energy
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Q1) In the United States,the Food and Drug Administration (FDA)has approved irradiation for eliminating _____ from wheat,potatoes,flour,spices,tea,fruits,and vegetables.
A)abundances of yeasts
B)fungi
C)insects
D)all forms of bacteria
Q2) Ohmic heating's major advantage is that it simultaneously heats solid pieces and liquids in a food.
A)True
B)False
Q3) Electrical or ohmic heating of foods is a relatively new method for heating and preserving foods.
A)True
B)False
Q4) Irradiation can be used with all foods.
A)True
B)False
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Chapter 13: Fermentation, Microorganisms, and Biotechnology
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Q1) Fermentation allows the growth of microorganisms in order to produce a stable product.
A)True
B)False
Q2) Biotechnology cannot improve the flavor of food.
A)True
B)False
Q3) 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
Q4) Cheese making relies on the fermentation of _____.
A)dextrose
B)lactose
C)maltose
D)galactose
Q5) 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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Sample Questions
Q1) _____ add smoothness,color uniformity,and flavor uniformity to such foods as ice creams,chocolate milk,and artificially sweetened beverages.
A)Acidulants and sequestrants
B)Stabilizers and thickeners
C)Chelating agents and antioxidants
D)Antioxidants and antimicrobial agents
Q2) _____ are water-insoluble forms of dyes.
A)Lakes
B)Loughs
C)Meres
D)Tarns
Q3) Amalean I and Amalean II are _____.
A)fat replacers
B)nutritional additives
C)color modifiers
D)texturing agents
Q4) The FDA considers irradiation of food to be an additive.
A)True
B)False
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Chapter 15: Packaging
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Q1) Tin-free steel must be soldered at the seams.
A)True
B)False
Q2) _____ tests measure barrier properties,strength,heat-seal ability,and clarity.
A)Chemical
B)Clarification
C)Mechanical
D)Mitigation
Q3) _____ containers come into direct contact with food.
A)Primary
B)Secondary
C)Tertiary
D)All of the above
Q4) Thermoplastic adhesive-bonded seams do away with the need for _____.
A)solder
B)metal cans
C)tin-free steel
D)aluminum
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Chapter 16: Milk
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Sample Questions
Q1) Most milk in the United States is produced by cows.
A)True
B)False
Q2) High quality milk has a high number of somatic cells.
A)True
B)False
Q3) Where fat is replaced in a milk product,the replacement must perform the same function as the original fat.
A)True
B)False
Q4) Milk is homogenized to _____.
A)kill harmful bacteria that could cause illness in consumers
B)remove the excess fat solids from the final product
C)prevent the cream portion from rising to the top of the package
D)extend the shelf life of milk that is shipped long distances
Q5) _____ milk is used for fluid,or beverage,milk products.
A)Class I
B)Class II
C)Class III
D)Class IV
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Chapter 17: Meat
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Q1) _____ percent of all beef is consumed as beef cuts.
A)Approximately 62
B)More than 75
C)Less than 50
D)Roughly 38
Q2) For beef,_____ hours are required for rigor mortis to be complete.
A)1 to 6
B)up to 24
C)approximately 15
D)6 to 12
Q3) Meat grading is required by the Food Safety and Inspection Service of the U.S.Department of Agriculture.
A)True
B)False
Q4) _____ percentage is the percentage yield of chilled carcass in relation to the weight of the live animal.
A)Weight
B)Merit
C)Distinction
D)Dressing
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Chapter 18: Poultry and Eggs
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Q1) When cracked onto a surface,a Grade AA egg _____.
A)spreads out significantly
B)will stand up tall
C)the yolk will appear flattened
D)will have more thin white than thick white
Q2) Turkeys are produced seasonally.
A)True
B)False
Q3) Young chicks require a room temperature of about 87 degrees F (31 degrees
C)_____ of life.
A)for their first month
B)for just the first 24 hours
C)during the first two weeks
D)during the first week
Q4) When judging for egg production,the birds must be handled individually.
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) _____ are examples of mollusks.
A)Abalone
B)Crabs
C)Prawns
D)Crayfish
Q2) Unlike red meat,fish and shellfish do not contain every essential amino acid.
A)True
B)False
Q3) Irradiation remains the best method for preserving the quality of fish.
A)True
B)False
Q4) 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
Q5) Fish and shellfish must never sit unrefrigerated for long.
A)True
B)False
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Chapter 20: Cereal Grains, Legumes, and Oilseeds
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Q1) The inner portion of a grain kernel,which is granulated with difficulty,is known as the
A)middlings
B)interior
C)heart
D)core
Q2) 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
Q3) Round legumes are called _____.
A)nuts
B)beans
C)lentils
D)peas
Q4) Gluten has a high density compared to starch.
A)True
B)False
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Chapter 21: Fruits and Vegetables
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Q1) _____ fruits produce ethylene during ripening.
A)Anthocyanin
B)Nonanthocyanin
C)Climacteric
D)Nonclimacteric
Q2) Every fruit has a stem-end where it was attached to the tree,bush or vine,and a blossom end,which is opposite of the stem where the flower blossomed.
A)True
B)False
Q3) An estimated 270,000 plant species exist.
A)True
B)False
Q4) The _____ tissue generally is a layer of protective tissue.
A)vascular
B)dermal
C)supportive
D)supporting
Q5) Fruits and vegetables vary widely in carbohydrate and protein content.
A)True
B)False
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Chapter 22: Fats and Oils
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Q1) Fats and oils come from plant and animal sources.
A)True
B)False
Q2) _____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.
A)Interesterification
B)Bleaching
C)Deodorization
D)Hydrogenation
Q3) When fat was included in the Nutrition Labeling and Education Act,it became advantageous to lower fats in various products.
A)True
B)False
Q4) Monoglycerides and diglycerides are used as _____ in a variety of foods.
A)fat substitutes
B)flavor enhancers
C)mimetics
D)emulsifiers
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Chapter 23: Candy and Confectionery
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Q1) Baked products made with HFCS will not be as soft as those made with sucrose.
A)True
B)False
Q2) Cocoa is made by removing some of the cocoa butter.
A)True
B)False
Q3) A good example of caramelization is in the making of peanut brittle.
A)True
B)False
Q4) The word candy refers to pure-sugar concoctions.
A)True
B)False
Q5) Conching is a flavor-development process.
A)True
B)False
Q6) Sugars and sugary foods provide a valuable and inexpensive source of energy.
A)True
B)False
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Chapter 24: Beverages
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Q1) The final concentration of sugar in a soft drink is _____.
A)5 percentto 8 percent
B)15 percent to 22 percent
C)8 percent to 14 percent
D)18 percent to 24 percent
Q2) In _____,British chemist Joseph Priestley discovered how to artificially carbonate water.
A)1767
B)1860
C)1888
D)1910
Q3) Tea ranks first as the most popular beverage in the world.
A)True
B)False
Q4) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
Q5) The world's first vitamin-fortified fruit drinks appeared in 1948.
A)True
B)False
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Chapter 25: Environmental Concerns and Processing
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Q1) _____ uses methods to capture all nonliquid waste and prevent it from entering the wastewater.
A)A solids-recovery basin
B)An activated sludge system
C)Dry cleanup
D)Exhaust scrubber
Q2) 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
Q3) _____ treatment of wastewater often involves the use of trickling filters,activated sludge tanks,and various ponds.
A)Primary
B)Secondary
C)Tertiary
D)Final
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Chapter 26: Food Safety
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Q1) Most pathogenic bacteria can grow under refrigeration conditions.
A)True
B)False
Q2) Microorganisms no longer pose a challenge to the food industry.
A)True
B)False
Q3) _____ are unwanted substances that become part of a food product.
A)Chemical contaminants
B)Biological dangers
C)Physical hazards
D)All of the above
Q4) Of all the microorganisms,_____ are the greatest threat to food safety.
A)fungi
B)parasites
C)viruses
D)bacteria
Q5) Biotechnology is new.
A)True
B)False
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Chapter 27: Regulation and Labeling
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Q1) _____ put stickers with the USDA grade shield on individual packages of meat.
A)Retailers
B)Wholesalers
C)Production facilities
D)Inspectors
Q2) The FDA,operating under the federal Food,Drug,and Cosmetic Act,regulates the labeling of all foods other than meat and poultry.
A)True
B)False
Q3) The FDA enforces The Federal Meat Inspection Act.
A)True
B)False
Q4) Of all functions in the food industry,quality assurance (QA)requires more diverse technical and analytical skills than most jobs.
A)True
B)False
Q5) A low SPC indicates a safe product.
A)True
B)False
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Chapter 28: World Food Needs
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Q1) An estimated _____ of American households were food insecure at least some time during 2013.
A)14.3%
B)7.8%
C)18.4%
D)20.7%
Q2) The 7.3 billion people in the world today have,on average,_____ food per person than the global population of 4 billion people had 30 years ago.
A)15% more
B)15% less
C)about the same amount of D)significantly less
Q3) Approximately 1 of 5 people around the world suffers from chronic undernourishment.
A)True
B)False
Q4) Populations growing too large is a leading cause of hunger.
A)True
B)False
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Chapter 29: Food and Health
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Q1) The most common symptom of GERD is _____
A)diarrhea
B)shortness of breath
C)edema of the extremities
D)regular heartburn
Q2) _____ is a disorder of metabolism,or the way the body uses digested food for growth and energy.
A)Diabetes
B)Obesity
C)Crohn's disease
D)Bulimia nervosa
Q3) Plant sources that are rich in MUFAs (monosaturated fatty acids)include _____.
A)vegetables
B)fruits
C)grains
D)nuts
Q4) 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 _____ is designed to provide students the opportunity to gain experience in agricultural areas based on their interests.
A)high school agriculture class
B)home economics course
C)Supervised Agricultural Experience
D)bachelor degree program
Q4) Very few people can be entrepreneurs.
A)True
B)False
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