Title: Quiz 1
Course: FST1000-Grant > Section: Week 5

Q: Carbohydrates can be used to preserve foods by a process that causes the removal of moisture from the cells of the food by osmosis, causing dehydration. What method of measuring water is best for measuring the amount of water available for the use of microbes?
- A_w - Water activity
- total moisture content
- dry basis moisture content
- wet basis moisture content
A: A_w - Water activity

Q: Carbohydrates are the way that __________ store energy from the sun.
- plants
- insects
- people
- fish
A: plants

Q: The primary use of starches and modified starches in foods is to control ___________.
A: viscosity

Q: Name the indigestible carbohydrate that is the fiber portion of the human diet.
A: cellulose

Q: The terms fat and oil only indicate whether the macromolecule is ____________________.
- a fatty acid ester of glycerol or a sterol
- short or long
- a solid or a liquid
- saturated or unsaturated
A: a solid or a liquid

Q: What is hydrogenation?

Q: Fermentation is a food preservation technique that uses the widest variety of foods. Microbes that are "beneficial" feast upon the food and excrete CO_2, acids and alcohol.
- True
- False
A: True

Q: Name three classes of intentional food additives.
A: Preservatives / Antioxidants / Sequestrants / Surface Active Agents / Stabilizers / Thickeners / Food colors / Artificial Sweetners / Flavoring agents / Nutritional Additives

Q: The EPA and the FDA work together to regulate the use of pesticides applied to food sources. Describe how each of the two agencies combine to monitor pesticides in the food supply.

Q: What is pH and how does it relate to bacterial growth?

Q: Rancidity of food is defined as:
- the natural process of decomposition and degradation of fats and oils by hydrolysis and oxidation.
- the absorption of oxygen from the environment.
- the making of an unhealthy fat through the process of hydrogenation.
- a type of fat containing a high proportion of fatty acid molecules without double bonds.
A: the natural process of decomposition and degradation of fats and oils by hydrolysis and oxidation.

Q: On page 114 of your book, Table 7.1 listes the useful Storage Life of Plant and Animal Tissues. Using this table, what form of preservation would you recommend to a friend with an overabundance of apples?
- Salting.
- Drying.
- None.
- Smoking.
A: Drying.

Q: Reducing the rate of "respiration" is an important consideration in extending the postharvest life of a fruit or vegetable and optimizing postharvest quality. What is occurring that affects plant quality?

Q: Define food processing.

Q: To survive ancient man had to harness nature. Name two methods of food preservation that are still used today that can use natural phenomena as the agent for preservation.
A: freezing / drying

Q: When a nutrionist talks about a vitamin, or an amino acid, or a fatty acid being essential, what do they mean?

Q: Define denaturation.

Q: Name the organoleptic quailty factors of food
A: Appearance / Textural / Flavor

Q: Define quality.

Q: Nutritional quality can be controlled by raw material specifications.
- True
- False
A: True

Q: Define Nutritional quality.

Q: What does keeping quality or storage stability have to do with?

Q: A potato contains 26 g of carbohydrate, 0g of fat and 3g of protein. If carbohydrate has a caloric value of 4 kcal/g, protein has 4 kcal/g, and fat is 9 kcal/g, how many kcal are obtained from the carbohydrate in the potato?
- 104 kcal
- 100 kcal
- 116 kcal
- 120 kcal
A: 100 kcal

Q: Underlaying most of the food safety management programs used in the United States today is a program called ________________, that seeks to identify hazards and risks in the processing of food, and then finding methods to reduce the risk to an acceptable level.
- SQF
- BRC
- FMEA
- HACCP
A: HACCP

Q: Define the term risk as it applies to food safety management.

Q: Define Water Activity (a_w).