Introduction to Food Studies Exam Review
Course Introduction
Introduction to Food Studies explores the cultural, social, historical, and economic dimensions of food and eating practices. The course examines the ways food shapes personal identities, community relationships, and national cultures, while delving into the systems of food production, distribution, and consumption. Students will analyze the impact of globalization, technology, policy, and media on food choices and food accessibility. Through interdisciplinary perspectives, the course encourages students to critically reflect on contemporary issues such as food justice, sustainability, nutrition, and the role of food in shaping societies throughout history and today.
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) Since 1990 red meat consumption has _____.
A)declined 10 percent
B)increased15 percent
C)declined 16 percent
D)increased 30 percent
Answer: C
Q2) Todays consumers more often combine meals with time engaged in activities such as shopping,working,and traveling.
A)True
B)False Answer: True
Q3) The total amount of food consumed by each individual (per capita food consumption)changes from year to year but the kinds of foods consumed seldom change.
A)True
B)False Answer: False
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Page 3
Chapter 2: Food Systems and Sustainability
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Q1) _____ is the process of planning and executing the conception,pricing,promotion,and distribution of ideas,goods,and services to create exchanges that satisfy individual and organizational objectives.
A)Production
B)Research
C)Distribution
D)Marketing
Answer: D
Q2) _____ refers to anything that can be maintained at a certain rate or level.
A)Ecological food system
B)Standard protocols
C)Sustainable
D)Invariable
Answer: C
Q3) Technical innovations such as ingredient modifications,new processing methods,new packaging methods,and cooking advances create change in a food system.
A)True
B)False
Answer: True
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) 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
Q2) Cabbage and broccoli are excellent sources of flavonoids,isoflavanoids,and other polyphenols that act as antioxidants and estrogenic agonists and antagonists.
A)True
B)False
Answer: False
Q3) Choline,a dietary component of many foods,is used by the_____ to maintain water balance.
A)liver
B)blood
C)kidney
D)intestines
Answer: C
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Page 5
Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) The RDA has been revised many times,although we are currently using the edition published in _____.
A)1989
B)1998
C)1972
D)2006
Q2) A key message of the MyPlate program as a new nutritional guide is to make _____ of your plate fruits and vegetables.
A)one quarter
B)one half
C)one third
D)one fifth
Q3) 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
Q4) The liver secretes many digestive enzymes into the small intestine.
A)True
B)False
Page 6
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Chapter 5: Food Composition
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Q1) The first system of approximating the value of a food or feed for nutritional purposes was developed more than _____ years ago.
A)150
B)75
C)50
D)100
Q2) 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
Q3) _____ have been used to determine the calorie content of foods.
A)Jacket calorimeter
B)Electric calorimeter
C)Steel calorimeter
D)Bomb calorimeter
Q4) A large calorie or kilocalorie equals 1,000 cal.
A)True
B)False
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Chapter 6: Quality Factors in Foods
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Sample Questions
Q1) Heat denaturation changes foods' solubility and texture,and light oxidation of protein causes off flavors.
A)True
B)False
Q2) A food's appearance refers to its shape,size,condition,and color.
A)True
B)False
Q3) Food preferences for the Pacific Northwest include hot brown sandwich,shrimp and grits,biscuits and gravy,and Brunswick stew.
A)True
B)False
Q4) _____ are guidelines that a company uses to evaluate the design and construction of food-processing plants and equipment.
A)CGMP
B)HACCP
C)TQM
D)USDA
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Chapter 7: Unit Operations in Food Processing
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Q1) The weight of a freeze-dried food is reduced by _____ without a change in its volume.
A)40 percent to 50 percent
B)70 percent to 90 percent
C)20 percent to 35 percent
D)55 percent to 65 percent
Q2) A common and the least expensive drying method is ____ drying.
A)freeze-
B)sun or tray
C)spray
D)oven
Q3) Size reduction to a product can be accomplishedthrough the use of high-shear forces,graters,cutters,or slicers.
A)True
B)False
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) The term _____ refers to the last date a food should be eaten or used.
A)best if used by date
B)sell by date
C)expiration date
D)use by date
Q3) Food-borne disease is caused when microorganisms present in food causes an infection in the human who consumes the food.
A)True
B)False
Q4) Microbial growth slows at temperatures under ____ºF.
A)80
B)70
C)60
D)50
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Chapter 9: Heat
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Sample Questions
Q1) 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
Q2) _____ refers to the complete destruction of microorganisms.
A)Pasteurization
B)Blanching
C)Sterilization
D)Sanitization
Q3) 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
Q4) Clostridium botulinum can exist in home-canned foods either as spores or as vegetative cells.
A)True
B)False
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Chapter 10: Cold
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Q1) _____ 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
Q2) Historically,the first mechanical ammonia refrigeration system was invented in 1875.
A)True
B)False
Q3) Freezing _____.
A)does not sterilize foods
B)does not retard the growth of microorganisms
C)stops chemical changes in food that cause spoilage
D)is an effective method of sterilizing foods
Q4) In rapid freezing,a large number of small ice crystals are formed.
A)True
B)False
Q5) Freezing destroys microorganisms.
A)True
B)False
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Chapter 11: Drying and Dehydration
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Sample Questions
Q1) Microwave ovens should not be used for drying herbs.
A)True
B)False
Q2) 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
Q3) The purpose of drying is to remove enough moisture to _____.
A)eliminate microbes
B)prevent microbial growth
C)sterilize the food
D)slow down microbial growth
Q4) 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) 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 is also referred to as _____ heating.
A)conduction
B)convection
C)electromagnetic
D)Joule
Q3) Irradiation can be used with all foods.
A)True
B)False
Q4) Electrical or ohmic heating of foods is a relatively new method for heating and preserving foods.
A)True
B)False
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Page 14
Chapter 13: Fermentation, Microorganisms, and Biotechnology
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Q1) _____ is a concentrated number of the organisms desired to start the fermentation.
A)Yeast byproduct
B)Mold growth
C)A starter culture
D)A glucose tester
Q2) Cheese making relies on the fermentation of _____.
A)dextrose
B)lactose
C)maltose
D)galactose
Q3) The main benefit of fermentation is that it preserves a product.
A)True
B)False
Q4) BST is used in cheese manufacturing.
A)True
B)False
Q5) Some microorganisms are used for animal feed and human food.
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) Like herbal supplements,the Food and Drug Administration (FDA)has no jurisdiction over the use of additives.
A)True
B)False
Q3) Amalean I and Amalean II are _____.
A)fat replacers
B)nutritional additives
C)color modifiers
D)texturing agents
Q4) The Delaney clause was a _____ amendment to the Food,Drug,and Cosmetic Act.
A)1958
B)1962
C)1970
D)1985
Q5) One principal function of food additives is to maintain food freshness.
A)True
B)False
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Chapter 15: Packaging
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Sample Questions
Q1) The _____ food packaging method includes containers being preformed at another site and then filled at the processing plant in the production line.
A)preform-fill-seal
B)form-prefill-seal
C)form-fill-seal
D)preform-prefill-seal
Q2) Newer plastic materials even contain _____,which makes them more biodegradable.
A)copolymers
B)cornstarch
C)ionomers
D)vegetable lard
Q3) Packaging is an industry in itself,and some universities offer degree programs in package engineering.
A)True
B)False
Q4) Composite paper cartons cannot be sterilized.
A)True
B)False
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Chapter 16: Milk
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Q1) According to the standard of identity under Title 21 of the Code of Federal Regulations,milk in the final package form for beverage shall contain _____.
A)not less than 9.25 percent milk solids not fat and no less than 4.25 percent milk fat.
B)not less than 8.25 percent milk solids not fat and no less than 3.25 percent milk fat
C)not less than 12.25 percent milk solids not fat and no less than 5.25 percent milk fat
D)not less than 10.25 percent milk solids not fat and no less than 8.25 percent milk fat
Q2) 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
Q3) Milk fresh from a cow contains microorganisms that are harmful to humans.
A)True
B)False
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Chapter 17: Meat
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Q1) Meat grading is required by the Food Safety and Inspection Service of the U.S.Department of Agriculture.
A)True
B)False
Q2) Livestock slaughter occurs in federally inspected plants that do most all of the processing in the United States.
A)True
B)False
Q3) The word meat generally refers to _____.
A)any edible part of an animal carcass
B)the skeletal muscle from the carcasses of animals
C)all parts of an animal carcass that can be used for food
D)muscle and fat cut from an animal carcass for consumption
Q4) Quality grades for beef carcasses include all of the following except:
A)Cutter
B)Marbled
C)Utility
D)Canner
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Chapter 18: Poultry and Eggs
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Q1) Most meat-production units brood and grow from 50,000 to 75,000 turkeys _____ per year.
A)two times
B)four times
C)three and one-half times
D)five and one-half times
Q2) Poultry houses should be located near other farm structures.
A)True
B)False
Q3) 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
Q4) The commercial turkey is a white hybrid that is so large that it can no longer efficiently breed by natural means.
A)True
B)False
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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) Fresh fish fillets will have a fishy odor.
A)True
B)False
Q4) Fish and shellfish provide a source of high-quality protein in the human diet.
A)True
B)False
Q5) Processed fish and shellfish are checked for quality and graded.
A)True
B)False
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Chapter 20: Cereal Grains, Legumes, and Oilseeds
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Q1) When soaked,ground fine,and strained,soybeans produce a fluid called _____.
A)soy yogurt
B)soybean milk
C)soy sauce
D)tempeh
Q2) The outer layer of a cereal grain kernel is the _____.
A)germ
B)endosperm
C)bran
D)aleurone layer
Q3) Gluten has a high density compared to starch.
A)True
B)False
Q4) Soy sprouts are more popular than mung bean and alfalfa sprouts.
A)True
B)False
Q5) Starch is a storage form of carbohydrate deposited as granules or aggregates of granules in the cells.
A)True
B)False
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Chapter 21: Fruits and Vegetables
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Q1) Fruits and vegetables vary widely in carbohydrate and protein content.
A)True
B)False
Q2) _____ is generally listed as an edible flower.
A)Broccoli
B)Corn
C)Okra
D)Bell peppers
Q3) _____ fruits produce ethylene during ripening.
A)Anthocyanin
B)Nonanthocyanin
C)Climacteric
D)Nonclimacteric
Q4) Tubers are _____.
A)roots
B)bulbs
C)underground fruit
D)enlarged underground stems
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Page 23
Chapter 22: Fats and Oils
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Q1) The _____ can influence the render fat's color and flavor.
A)atmospheric pressure
B)humidity
C)age of the animal
D)temperature used
Q2) Fatty acids are chains of _____ carbon atoms.
A)4 to 28
B)2 to 32
C)up to 38
D)up to 42
Q3) Each gram of fat contains _____.
A)7 cal
B)9 kcal
C)4 kcal
D)10 cal
Q4) Food science is concerned most with the _____.
A)compound lipids
B)spingolipids
C)simple lipids
D)derived lipids
Page 24
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Chapter 23: Candy and Confectionery
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Q1) HFCS is manufactured from _____.
A)sugar cane
B)molasses
C)cornstarch
D)honey
Q2) Sugar alcohols contain _____ kcal of energy per gram.
A)4
B)6
C)8
D)9
Q3) All chocolate manufacturers must meet standards as set forth in FDA rules and regulations.
A)True
B)False
Q4) Conching is a flavor-development process.
A)True
B)False
Q5) 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) Dark-roasted coffees (French and espresso roasts)are less mellow than lightly roasted beans.
A)True
B)False
Q2) In _____,British chemist Joseph Priestley discovered how to artificially carbonate water.
A)1767
B)1860
C)1888
D)1910
Q3) 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
Q4) Carbonated soft drinks are the second most popular beverages,ranking just below coffee.
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) Common _____ processes use a variety of mechanical means such as screw presses,belt presses,and vacuum filters.
A)eradicating
B)unclogging
C)desolidification
D)dewatering
Q2) Turbidity in water refers to sodium levels.
A)True
B)False
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
Q4) Solid wastes sent to a sewer undergo size reduction and are mixed with water.
A)True
B)False
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Chapter 26: Food Safety
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Q1) A _____ is an organism whose genes have been artificially altered through genetic engineering.
A)transgenic organism
B)transient food
C)genetic deviation
D)crossgenic nutrient
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) Most pathogenic bacteria can grow under refrigeration conditions.
A)True
B)False
Q4) _____ is generally defined as unwanted matter on food-contact surfaces.
A)COP
B)Waste
C)Food soil
D)Remains
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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) Ingredient declaration is now required on all foods that _____.
A)have more than one ingredient
B)are packaged in cellophane
C)are listed as produce items
D)have been packaged for wholesale
Q3) The packaging process must ensure that the product stays in a(n)_____ state from packaging until consumption.
A)edible
B)attractive
C)safe
D)all of the above
Q4) The FDA enforces The Federal Meat Inspection Act.
A)True
B)False
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Chapter 28: World Food Needs
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Q1) _____ combines biological and crop-management practices to develop cost-effective controls with reduced dependence on pesticides.
A)Conversion pesticide control
B)Integrated pest management
C)Organic protocol
D)Pest adaption
Q2) _____ exists when all peoples at all times have access to sufficient,safe,and nutritious food to meet their dietary needs and food preferences for active and healthy lives.
A)Wealth
B)Food excess
C)Food security
D)Opulence
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
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Chapter 29: Food and Health
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Q1) Food acts as medicine to maintain health,as well as prevent and treat disease.
A)True
B)False
Q2) _____ is a condition that occurs when a person has problems from small pouches or sacs that have formed and pushed outward through weak spots in the colon wall.
A)Celiac disease
B)A hernia
C)Diverticular disease
D)Pancreatitis
Q3) _____ 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%
Q4) Overall,randomized controlled clinical trials provided evidence that dietary antioxidant supplements are beneficial in primary cancer prevention.
A)True
B)False
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Chapter 30: Careers in Food Science
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Q1) An applied chemical technologist career requires _____.
A)a high school diploma and two year experience
B)the completion of a 1- to 3-year college program
C)a graduate degree in a scientific field of study
D)a minimum of 7 years as an apprentice
Q2) 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
Q3) A _____ usually supervises the activities of specialist chefs,chefs,cooks,and other kitchen workers.
A)sous chef
B)executive chef
C)specialist chef
D)journeyman
Q4) Very few people can be entrepreneurs.
A)True
B)False
Page 32
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