ANFS305 - Exam 1

From the farm, tomatoes are transferred by trucks to the processing plant; there they are taken into the plant by:

The leading cause of food spoilage is the enzymes naturally found in the food.

USDA-labeled organic foods do not allow the use of:

The largest organic market in the U.S. is:

The Innate™ potato should be a safer potato for consumers because it produces less acrylamide during frying than conventional potatoes.

An effective HACCP system for a canning operation should consistently prevent a mouse from entering a soup-processing line and becoming an extra ingredient in someone's bowl of soup.

The first food fortification in the U.S. was the addition of iodine to table salt.

In the 1930s, what nutrient was first added to milk by exposing the milk to ultraviolet radiation?

Some foods are normally blanched in order to inactivate naturally occurring enzymes that can lead to browning and other undesirable changes.

The Bostwick ConsIstometer:

Whey proteins deliver a sense of satiety; whey proteins are derived from:

HACCP was originally implemented for use by U.S. industry when Henry Ford applied HACCP to the mass production of automobiles; HACCP was later modified by the FDA and USDA for use in manufacture of processed foods following World War II.

HAACP is:

In liquid foods, color and cloudiness can be measured using a(n):

Raw meat is easier to digest and more nutritious than cooked meat.

An anticipated world food security issue is the estimated 3 billion people, mostly in India and China, with rising incomes who want to move-up the food chain and consume more grain-intensive products (i.e., meat).

Enzymes naturally occurring in foods continue to function after death of the animal or plant.

As legally defined by the FDA last year and upheld by the Supreme Court, natural foods are nutritious, healthful digestible substances existing in or caused by nature that are not made or caused by humankind in any form.

Many studies have shown that organic foods are substantially safer than their traditional counterparts.

In the human perception of taste:

Botulism is a concern in sous vide products because sous vide products commonly use high levels of spices and seasonings that contribute substantial loads of spores to the food.

In tomato processing, the lye peeler removes the skin of whole tomatoes using heat, alkali and abrasion.

Plant tissue culture is the process of growing plants in air or a mist environment without soil or medium.

A primary advantage of sous vide cooking is:

One of most common unit operations in the food industry for both liquids and solids suspended in liquids is pumping; the majority of pumps are constructed of:

As shown in the tomato-processing DVD, canned tomatoes are only inspected twice for quality because they are thermally processed (pressure-cooked); they are inspected once upon entering the plant from the trucks, and once more after going through the hydrostatic retort.

The Flavr-Savr™ tomato introduced in 1994 was a failure in produce sections of supermarkets but since then has found commercial use:

On average, one fast food hamburger may contain the meat from how many cows?

"Pink slime" is made of:

The problem with Golden Rice is that:

Breakfast foods are targeted as satiety products because numerous studies have shown a consistent link between skipping breakfast and obesity in children and adolescents, as well as the fact that over ¾ of all successful dieters report eating breakfast every day.

In the U.S., organic foods are under the jurisdiction of the:

Years ago, a high-methinonine protein from Brazil nut was introduced into soybeans to correct the inherent methionine deficiency of soybeans; the problem was:

The person in the 1920s who developed the quick-freezing process was:

Guar gum and oat flour are often added to breakfast foods as soluble fiber.

Obese people tend to have larger empty stomach volumes and gastric emptying is faster as well

Those foods formed by extrusion are subjected to:

As a cause of foodborne illness, the most dangerous food listed below is:

A zoonosis is:

For years the primary tastes were sweet, sour, salty, and bitter, but more recently a fifth primary taste was added, umami, which is often described as tasting:

The Bostwick Consistometer can be used to evaluate the firmness of whole oranges.

Due to the rather rugged conditions of processing, commercial canning tomatoes are bred for meatiness and thick skin with retention of little free-flowing juice.

In the formulation of foods developed to deliver a feeling of satiety, expanding the food volume with non-caloric agents such as air and water does not work.

In a food quality laboratory, the pH meter can be used to measure:

Those foods formed by extrusion are subjected to:

BST (also rBGH or recombinant bovine growth hormone) is injected into dairy cows to increase milk yields.

Substantial equivalence is:

The natural food preservative natamycin is also used to treat fungal keratitis and fungal corneal infections.

Bt is:

For over ten years, Natural has been the most desirable food label claim.