North Dakota FFA
2013 State Food Science Objective Test
Please complete the scantron sheet provided for the following 50 questions. You must use a Pencil. Turn in the test to the room coordinator. Check with room coordinator if scantronscheet needs to be turned in before you leave. ABSOLUTELY NO WRITTEN TESTS MAY BE TAKEN FROM THE ROOM OR YOU WILL NOT RECEIVE A SCORE.
1. A ______is an illness caused by consuming a food that contains a harmful metabolite from a microorganism.
a. food borne infection
b. bacerlocide
c. bracteriostat
d. food borne intoxication
2. Bacteria cannot grow in an all ______environment because of the lack of available moisture.
a. vegetables
b. sugar
c. meat
d. milk
3. Filaments grouped together in a mold give it an appearance of:
a. cotton
b. grass
c. salt
d. thin wires
4. Cream creates a better foam than milk because it ______.
a. is less viscous than milk
b. is more viscous than milk
c. has a lower fat content than milk
d. has a high surface tension
5. The ______on a package of chocolate chip cookies tells the consumer what nutrients are present in the product.
a. Nutrition Facts Panel
b. Food Pyramid
c. Ingredient Statement
d. Nutrition Statement
6. Milk aseptically processed and marketed in a box that can be stored without refrigeration for three months
ormore if unopened is called ______milk.
a. UHP
b. BST
c. UHT
d. AHT
7. A calorie is the amount of energy required to raise ______of water to one degree ______.
a. 1 gram, Centigrade
b. 1 kilogram, Fahrenheit
c. 1 kilogram, Centegrade
d. 1 ounce, Fahrenheit
8. A market approach where a store has a loss of money on one product to attract customers is a ______. a. mark up
b. promotion
c. loss leader
d. sale
9. Food components such as fat that do not dissolve in water are considered ______. a. miscible
b. insoluable
c. volatile
d. indestructible
10. The most popular choice for the industrial canning of food is: a. glass jars
b. metal cans
c. plastic jars
d. plastic bottles
11. A serving size on nutritional labels must be given in ______. a. Common household measurements
b. English measurements
c. Metric
d. All measurers
12. A canning method where uncooked food is placed into a container; then filled with boiling water or juiced and closed with a ring band is called ______. a. Sulfating
b. Dehydration
c. Carmelization
d. Cold pack
13. The meat industry is regulated by the ______. a. United States Environmental Protection Agency
b. United States Department of Agriculture
c. United States Food and Drug Administration
d. Centers for Disease control and Prevention
14. Large pressure canners used for commercial canning are called ______.
a. vertical condensers
b. kettle agitators
c. comitrols
d. retorts
15. ______is a common term for the osmotic process that causes some water-soluble components in vegetable to leave the vegetables for the surrounding medium during the canning process.
a. Blanching
b. Leaching
c. Pickling
d. Marinating
16. A food scientist would ______to draw a general conclusion from specific facts or experiences.
a. use inductive reasoning
b. develop a hypothesis
c. use deductive reasoning
d. develop a theory
17. HACCP is a systematic, science based process control system for ______.
a. food safety and quality
b. food quality
c. food safety
d. sanitation
18. Food chemists must have MSDS or ______sheets accessible for all chemicals stored in their lab.
a. manufacturers safety data specifications
b. material safety data sheets
c. material specification data sheets
d. manufacturers support data sheets
19. A bacteria that can contaminate poultry products and cause food borne illness in humans is:
a. Lactobacillus
b. Clostridium
c. Gram Positive
d. Salmonella
20. The purpose of blanching is to:
a. kill pathogens in a product
b. inactivate enzymes in a product
c. kill all bacteria in a product
d. reduce the amount of water in a product
21. Which of the following foods would be exempt from nutritional labeling?
a. coffee
b. fruit bars
c. milk
d. diet foods
22. ______is a naturally occurring chemical in chili peppers that makes them hot.
a. Glucosinolate
b. Nitrate
c. Ascorbic acid
d. Capsaicin
23. The nutrient that has the most calories is:
a. Proteins
b. Carbohydrates
c. Vitamins
d. fats
24. When you consume a cracker, the texture that you perceive is the result of several sensations including consistency, mouth feel and ______.
a. Sound
b. Aroma
c. Flavor
d. Color
25. Fermentation is a production step in the process of making ______.
a. Hot dogs
b. Tomato soup
c. Vanilla
d. Strawberry milk
26. ______is the type of wheat most commonly used to manufacture pasta.
a. Hard Red Spring Wheat
b. Club Wheat
c. Durum Wheat
d. Hard Red Winter Wheat
27. A food scientist is conducting a study that involves measuring the volume of a liquid using a graduated cylinder. The volume of liquid is read from the ______.
a. mendelevium
b. meniscus
c. meitnerium
d. mesomerism
28. It is estimated that the average consumer spends approximately what percent of his/her food dollar on food prepared outside of the home?
a. 26
b. 33
c. 46
d. 55
29. The method of heat transfer where heat energy is passed by the collision of molecules is called ______.
a. radiation
b. microwave
c. conduction
d. convection
30. Soft drinks are ______formulations with a pH less than 7.0
a. 12 g
b. 15 g
c. 19 g
d. 25 g
31. When oxygen reacts with ______in freshly cut banana, the bananas turn brown.
a. sugars
b. proteins
c. enzymes
d. fats
32. Water functions in the body to ______
a. dissolve oxygen
b. induce glycogen
c. moderate metabolism
d. serve as a medium for chemical reactions
33. The HACCP process uses ______to show the entire food processing operation.
a. pictures
b. food processing software
c. flow charts and diagrams
d. risk assessment
34. Flavor is sensed by taste buds which are sensory organs located on parts of the tongue. The taste buds on the sides of the tongue respond to ______.
a. sour
b. sweet
c. bitter
d. salty
35. ______is a taste component that is best described as savory, pungent, deliciousness, or musty
a. Unami
b. Bitter
c. Sour
d. Sweet
36. Less tender cuts of meat can be tenderized by using enzymes in ______that are extracted from the papaya fruit.
a. fixin
b. papain
c. bromelin
d. maltase
37. The weight of one gallon of milk is ______.
a. 5.4 pounds
b. 8.6 pounds
c. 15.5 pounds
d. 20.8 pounds
38. It takes approximately ______pounds of milk to make 1 pound of butter.
a. 1.9
b. 2.3
c. 7.6
d. 8.4
39. Food companies sometimes use potassium chloride instead of sodium chloride to lower the sodium content of a food product; however, potassium chloride can have a ______after taste.
a. hot
b. sweet
c. bitter
d. sour
40. In which order must ingredients be listed on a food label?
a. from most to least in order of volume
b. from least to most in order of volume
c. from most to least in order of weight
d. from least to most in order of weight
41. ______is an example of a heterogeneous mixture
a. salt water
b. potato soup
c. cola
d. white vinegar
42. Vitamins A,D,E, and K are ______
a. fat soluble vitamins
b. water soluble vitamins
c. naturally found in orange juice
d. naturally found in sauerkraut
43. ______is resistant connective tissue found in meat.
a. Myosin
b. Actin
c. Myoblobin
d. Elastin
44. Failure to cool milk after milking is likely to result in ______.
a. bitter
b. oxidized
c. high acid
d. rancid
45. Frozen carbon dioxide is preferable for pre-cooling some food products because it does not go through a liquid state, but goes from a solid state to a gaseous state in a process known as ______.
a. condensation
b. sublimation
c. deposition
d. deionization
46. Which of the following is a chronic disease of the heart and blood vessel system?
a. cancer
b. diabetes
c. cardiovascular disease
d. hypertension
47. Oxymyoglobin is responsible for the bright cherry red color of______.
a. apples
b. tomatoes
c. ground beef
d. red velvet cake
48. Hard wheat flour will yield flour that has a ______ratio than that of flour from soft
wheat.
a. higher starch-to-water
b. higher protein-to-starch
c. lower protein-to-starch
d. lower starch-to-water
49. ______of milk is a heat treatment that destroys all pathogenic organisms but does not destroy all spoilage organisms.
a. Emulsification
b. Homogenization
c. Pasteurization
d. Winterization
50. ______means access to enough food for people to maintain an active, healthy lifestyle.
a. Food safety
b. Food biotechnology
c. Food bio defense
d. Food security
PLEASE TURN IN BOTH TEST TO ROOM MONITOR: YOU WILL BE TOLD IF YOU NEED TO TURN IN SCANTRON SHEET
KEY------2013 NORTH DAKOTA FFA STATE FOOD SCIENCE OBJECTIVE TEST
1.D26. C
2. B27.B
3. A28.D
4. B29. C
5. A30.A
6.C31. C
7.A32.D
8.C33.C
9.B34.B
10.B35.A
11.A36.C
12.D37.B
13.B38.B
14.D39.C
15.B40.C
16.A41.B
17.C42. A
18.B43.D
19.D44.C
20.B45.B
21.A46.C
22.D47.C
23.D48.B
24.A49. C
25. C50. D