Food Industry Overview
Midterm Exam
Course Introduction
This course offers a comprehensive introduction to the food industry, exploring the diverse sectors involved in the production, processing, distribution, and marketing of food products. Students will examine the supply chain from farm to table, with an emphasis on key industry players, regulatory frameworks, food safety standards, and emerging trends such as sustainability and technological innovation. The course also addresses the socioeconomic and global factors shaping the food industry, providing students with a foundational understanding of how these elements influence both local and international food systems.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
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30 Chapters
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600 Flashcards
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Page 2
Chapter 1: Overview of Food Science
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Sample Questions
Q1) 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
Q2) Specialty and gourmet stores stock many international foods such as beef from Europe,cheeses from Australia,apples from Mexico,and strawberries from Argentina.
A)True
B)False
Answer: False
Q3) Away-from-home meals and snacks now capture _____ percent of the U.S.food dollar.
A)45
B)30
C)60
D)50
Answer: A
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Chapter 2: Food Systems and Sustainability
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Sample Questions
Q1) Scientists working in the food system _____.
A)can never be absolutely certain that an experiment has eliminated all of the variables that might influence its results
B)must continue their experiments until they have eliminated all of the variables that might influence the results
C)are required by the FDA to perform,identify,and document all of the possible variables that could influence the results of an experiment
D)rely on absolute certainties in their experiments to ensure food safety in the products that they test and approve
Answer: A
Q2) Food isa global commodity.
A)True
B)False
Answer: True
Q3) Urbanization,like the economy,goes in cycles.
A)True
B)False
Answer: False
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) Cholesterol is considered an essential nutrient because the body cannot produce all the cholesterol it needs.
A)True
B)False
Answer: False
Q2) Inthe body about 20 percent of the iron is in the red blood cells and 60 percent is in the muscles.
A)True
B)False
Answer: False
Q3) Which micromineral is essential for the production of the thyroid hormones?
A)calcium
B)iodine
C)fluorine
D)magnesium
Answer: B
Q4) Glucose,fructose,and galactose are three common hexoses.
A)True
B)False
Answer: True
Page 5
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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) RDA stands for Recommended _____ Allowances.
A)Dose
B)Dietary
C)Dairy
D)D-vitamin
Q3) Good food choices can help reduce the risk of chronic diseases such as heart disease,diabetes,and stroke.
A)True
B)False
Q4) An adult should drink ____ glasses of water per day.
A)8
B)7
C)5
D)6
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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) The term,large calorie,is used to express the amount of _____ that a food provides when consumed.
A)energy
B)heat
C)reaction
D)weight
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Chapter 6: Quality Factors in Foods
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Sample Questions
Q1) The _____ has been used to measure gel strength.
A)viscometer
B)compressimeter
C)Warner-Bratzler shear apparatus
D)penetrometer
Q2) Food preferences for the Pacific Northwest include hot brown sandwich,shrimp and grits,biscuits and gravy,and Brunswick stew.
A)True
B)False
Q3) Naturally occurring ____ play a role in food coloring.
A)enzymes
B)sugars
C)pigments
D)carbohydrates
Q4) ____ standards help ensure food quality.
A)National
B)Quality
C)Packing
D)Legal
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Chapter 7: Unit Operations in Food Processing
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Sample Questions
Q1) High hydrostatic pressure (HHP)is used to decaffeinate coffee and tea and most major brewers use flavors that are extracted from hops with HHP.
A)True
B)False
Q2) In ohmic heating,an advanced thermal processing method,food material is heated by passing electricity through it.
A)True
B)False
Q3) Size reduction to a product can be accomplishedthrough the use of high-shear forces,graters,cutters,or slicers.
A)True
B)False
Q4) _____ first used the process of freeze-drying.
A)U.S.soldiers to preserve blood plasma
B)U.S.space program for astronaut food
C)Farmers to preserve fruits and vegetables
D)Incas of Peru for vegetables
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9
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) Only infant formula and a few other foods are required by federal law to be labeled with an expiration date.
A)True
B)False
Q3) _____ containing ethylene gas are an important part of the processing of certain fresh fruits and vegetables.
A)Humidity chambers
B)Jet streams
C)Chemical reactors
D)Ripening chambers
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10
Chapter 9: Heat
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Sample Questions
Q1) The high percentage of _____ in most fresh foods makes them highly perishable.
A)water
B)yeast
C)microbes
D)sugar
Q2) 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
Q3) Heating methods create various degrees of preservation,depending on the product.
A)True
B)False
Q4) 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
Q5) Heating before packaging is the simplest and oldest form of heat preservation.
A)True
B)False
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Chapter 10: Cold
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Sample Questions
Q1) Enzymes in fruits and vegetables are slowed down but not destroyed during freezing.
A)True
B)False
Q2) _____ 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
Q3) Historically,the first mechanical ammonia refrigeration system was invented in 1875.
A)True
B)False
Q4) Freezing is the gentlest of all food-preservation methods.
A)True
B)False
Q5) Cool storage is considered any temperature from 68 degrees F to 28 degrees F (16 degrees C to -2 degrees C).
A)True
B)False
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Chapter 11: Drying and Dehydration
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Sample Questions
Q1) Dehydration is a new technology for the preservation of food.
A)True
B)False
Q2) Microwave ovens should not be used for drying herbs.
A)True
B)False
Q3) Solar evaporation is the oldest method of food concentration.
A)True
B)False
Q4) 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
Q5) Which of the following food items is safest to dry outdoors?
A)Vegetables
B)Fruits
C)Fish
D)Meat jerkies
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Chapter 12: Radiant and Electrical Energy
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Sample Questions
Q1) During irradiation,food comes into contact with radioactive materials.
A)True
B)False
Q2) 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
Q3) Ohmic heating is also referred to as _____ heating.
A)conduction
B)convection
C)electromagnetic
D)Joule
Q4) Microwaves generate heat inside a food using water friction.
A)True
B)False
Q5) Ohmic heating cannot be used for treating proteinaceous foods.
A)True
B)False
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Chapter 13: Fermentation, Microorganisms, and Biotechnology
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Sample Questions
Q1) Heat processing under pressure is required to kill microorganisms during the pickling process.
A)True
B)False
Q2) Yeasts with acetic acid bacteria act on _____.
A)whiskeys
B)wines
C)breads
D)cacao beans (chocolate)
Q3) The main benefit of fermentation is that it preserves a product.
A)True
B)False
Q4) Fermentation allows the growth of microorganisms in order to produce a stable product.
A)True
B)False
Q5) Microorganisms can become food,and biotechnology changes the way microorganisms are used.
A)True
B)False
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Chapter 14: Food Additives
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Sample Questions
Q1) Emulsifiers improve the uniformity of a food.
A)True
B)False
Q2) Acidulants make food moist.
A)True
B)False
Q3) Color additives are no longer permitted for direct addition to human food in the United States.
A)True
B)False
Q4) The Delaney clause states that the food industry cannot add any substance to food if it induces cancer when ingested by humans or animals.
A)True
B)False
Q5) The FDA considers irradiation of food to be an additive.
A)True
B)False
Q6) One principal function of food additives is to maintain food freshness.
A)True
B)False
Page 16
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Chapter 15: Packaging
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Sample Questions
Q1) Composite paper cartons cannot be sterilized.
A)True
B)False
Q2) Thermoplastic adhesive-bonded seams do away with the need for _____.
A)solder
B)metal cans
C)tin-free steel
D)aluminum
Q3) The most common hermetic containers are plastic bottles.
A)True
B)False
Q4) Aside from protecting food,a package serves as a vehicle for the manufacturer to communicate with consumers.
A)True
B)False
Q5) _____ containers come into direct contact with food.
A)Primary
B)Secondary
C)Tertiary
D)All of the above
Page 17
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Chapter 16: Milk
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Sample Questions
Q1) High quality milk has a high number of somatic cells.
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) Federal law requires that butter contain _____ percent milk fat.
A)no more than 65
B)approximately 70
C)roughly 75
D)at least 80
Q4) Traditionally,cheese was made as a way to preserve milk's nutrients.
A)True
B)False
Q5) Milk available in stores today is usually pasteurized and homogenized.
A)True
B)False
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Chapter 17: Meat
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Sample Questions
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) Canning subjects meat products to sufficient heating to control pathogenic and spoilage microorganisms.
A)True
B)False
Q3) One method of pricing beef cattle is used in the United States; this method is called carcass merit pricing.
A)True
B)False
Q4) Most beef today is sold as _____.
A)quarter cuts
B)sides
C)boxed beef
D)primal cuts
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Page 19
Chapter 18: Poultry and Eggs
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Q1) In the mid-1990s,per capita consumption of broilers surpassed the per capita consumption of both beef and pork.
A)True
B)False
Q2) The _____ determines the color of the shell.
A) quality of the egg
B) time of year
C) breed of hen
D) geographic region
Q3) Turkey hens are marketed at _____ weeks of age.
A)16
B)12 to 14
C)16 to 20
D)10
Q4) The moment an egg is laid,physical and chemical changes begin to reduce its freshness.
A)True
B)False
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Page 20
Chapter 19: Fish and Shellfish
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Q1) Fresh fish held at 60 degrees F (16 degrees C)remains good for _____.
A)three days
B)up to five days
C)only a day at most
D)no more than 3 hours
Q2) _____ farming is concentrated in Mississippi,Arkansas,Alabama,and Louisiana.
A)Rainbow trout
B)Catfish
C)Salmon
D)Prawn
Q3) Fish and shellfish should be cooked within _____ of purchase.
A)1 day
B)2 days
C)5 days
D)1 week
Q4) Processed fish and shellfish are checked for quality and graded.
A)True
B)False
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Page 21
Chapter 20: Cereal Grains, Legumes, and Oilseeds
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Q1) Round legumes are called _____.
A)nuts
B)beans
C)lentils
D)peas
Q2) Cereal grains and legumes supply energy (starch)and protein to billions of people.
A)True
B)False
Q3) HVP is a _____.
A)color modifier
B)nutritional additive
C)flavor enhancer
D)preservative
Q4) Cereals are processed grains that are generally _____ carbohydrates.
A)75 percent to 80 percent
B)65 percent to 70 percent
C)60 percent to 65 percent
D)50 percent to 55 percent
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Page 22
Chapter 21: Fruits and Vegetables
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Q1) Vegetables that are to be frozen are _____.
A)usually blanched
B)typically fully cooked
C)packaged raw
D)soaked in brine
Q2) Fresh as well as canned and frozen vegetables provide a variety of vitamins,minerals,and fiber.
A)True
B)False
Q3) _____ vegetables are of more uniform shape and have fewer defects than _____ vegetables.
A)U.S.No.1; U.S.Fancy
B)U.S.Choice; U.S.No.1
C)U.S.Fancy; U.S.No.1
D)U.S.Premium; U.S.No.2
Q4) Modified atmospheres (lower O2 or higher CO2)in the form of gases have been most effective in prolonging storage of fruits and vegetables.
A)True
B)False
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Chapter 22: Fats and Oils
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Q1) Food science is concerned most with the _____.
A)compound lipids
B)spingolipids
C)simple lipids
D)derived lipids
Q2) Monoglycerides and diglycerides are used as _____ in a variety of foods.
A)fat substitutes
B)flavor enhancers
C)mimetics
D)emulsifiers
Q3) _____ oil does not require winterization.
A)Safflower
B)Soybean
C)Sunflower
D)Cottonseed
Q4) The _____ can influence the render fat's color and flavor.
A)atmospheric pressure
B)humidity
C)age of the animal
D)temperature used
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Chapter 23: Candy and Confectionery
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Q1) Candy is a food.
A)True
B)False
Q2) 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
Q3) The most important sugar crops are date palm,sorghum,and the sugar maple.
A)True
B)False
Q4) _____ is refined from sugar beets or cane sugar.
A)Powdered sugar
B)Confectionary sugar
C)Molasses
D)Sorghum
Q5) HFCS is manufactured from _____.
A)sugar cane
B)molasses
C)cornstarch
D)honey
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Chapter 24: Beverages
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Q1) _____ was first tested on 10 members of the University of Florida football team.
A)Hi-C
B)SoBe
C)Snapple
D)Gatorade
Q2) 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
Q3) Carbonated beverages became know as "pop" in some places because of the sound the bubbles produced when they exploded.
A)True
B)False
Q4) The world's first vitamin-fortified fruit drinks appeared in 1948.
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) Water costs and sewer charges are _____.
A)rising
B)lower for commercial businesses
C)remaining constant
D)inconsequential
Q2) A large fraction of the solid waste produced at food-processing plants comes from the separation of desired food components from undesired components in the early stages of processing.
A)True
B)False
Q3) _____ 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
Q4) Disposal of solid wastes as animal feed is the most common method.
A)True
B)False
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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 produce toxins and can cause infections.
A)True
B)False
Q3) _____ is generally defined as unwanted matter on food-contact surfaces.
A)COP
B)Waste
C)Food soil
D)Remains
Q4) Organisms need _____ in order to grow.
A)bound water
B)free moisture
C)fat
D)nonfermentable carbohydrates
Q5) The Food and Drug Administration has adapted a food-safety program developed in the 1960s for astronauts for much of the U.S.food supply.
A)True
B)False
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Chapter 27: Regulation and Labeling
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Q1) When meat is graded,a shield-shaped purple mark is stamped on the carcass.
A)True
B)False
Q2) 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
Q3) Product formulation is a calculation to control the _____ of the final product.
A)quality
B)cost
C)safety
D)palatability
Q4) The microbiological quality of the food we eat is scrutinized closely.
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) The term famine can be used to describe a highly limited diet.
A)True
B)False
Q2) If the food produced in the world could be divided so that everyone would get the same amount,_____.
A)the world's population would be short about 30% of their necessary daily calories
B)the world's population would be short about 28% of their necessary daily calories
C)some 10% of food produced would be left over
D)some 25% of food produced would be left over
Q3) Most of those who are undernourished _____.
A)are too lazy to work
B)have mental illness and/or are homeless
C)refuse international food aid that is offered to them
D)cannot produce or cannot afford to buy enough food
Q4) Currently,there is not enough food produced to feed everyone in the world.
A)True
B)False
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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) _____ of people in the United States get an H.pylori infection at some point in their lives.
A)Approximately 30% to 40%
B)More than half
C)Nearly three-quarters
D)Between 10% and 25%
Q3) The most common symptom of GERD is _____
A)diarrhea
B)shortness of breath
C)edema of the extremities
D)regular heartburn
Q4) Free radicals are highly reactive chemicals that have the potential to harm cells.
A)True
B)False
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Chapter 30: Careers in Food Science
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Q1) _____ generate new ideas by making nonlinear or unusual connections or by changing or reshaping goals to imagine new possibilities.
A)Decision makers
B)Problem solvers
C)Creative thinkers
D)Mental visualizers
Q2) _____ test food items based on appearance,smell,taste,feel,and sound.
A)Quality-control scientists
B)Research technicians
C)Technical representatives
D)Sensory scientists
Q3) An applied chemical technologist can be called a food technologist.
A)True
B)False
Q4) An SAE (Supervised Agricultural Experience)represents the actual,planned application of concepts and principles learned in agricultural education.
A)True
B)False
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