ANFS305 - Exam 1 v2

1.

1 point

The Bostwick Consistometer can be used to measure the elasticity of cooked spaghetti noodles.

True

False

2.

1 point

Molds do not require oxygen for growth.

True

False

3.

1 point

The preferred canning tomato in the U.S. is:

bred to be high in omega-3 fatty acids and able to grow in dry, arid conditions with poor soil

actually grown in Mexico with low juice acidity and a thin skin

cheap, quick to grow and very large, but low in vitamin C, magnesium, calcium and coenzyme Q

bright yellow and rather small as compared to tomatoes sold in produce stands

meaty, high in solids content, such as the Flavr Savr

4.

1 point

Based on the Ileal Brake Theory, nearly all breakfast foods marketed as satiety products contain elevated levels of polyunsaturated fats, branched amino acids and oligosaccharides.

True

False

5.

1 point

Aflatoxins are:

produced by Aspergillus flavus and Aspergillus parasiticus

small proteins that cause paralysis in humans and warm-blooded animals

commonly found in all foods

responsible for causing peanut allergies in children under the age of five years

never found in frozen food

6.

1 point

Almost all food processing techniques involve water control.

True

False

7.

1 point

Dairy cattle treated with BST have elevated levels of hormones in the milk they produce, while the milk from conventional dairy cattle (no BST) produce hormone-free milk.

True

False

8.

1 point

In ohmic heating, the food is heated by:

X-rays and gamma rays

electricity

laser beams

friction

ultraviolet light

9.

1 point

Some commodities have allowable levels for insect parts as it is recognized that these foods cannot be produced without some natural level of contamination.

True

False

10.

1 point

In most taste panels, there is:

a minimum of 25 test samples to evaluate so that a taste equilibrium can be created in each taster

a means to allow panelists to see how their food samples are being prepared in order to avoid a concern among panelists that they are being tricked or served samples of dangerous foods

isolation of the testers to avoid influence by observing or interacting with other tasters

such extreme simplification of data that statistical analysis of results is unnecessary

often excessive hedonism in the taste panel that requires use of a preference test format instead of a triangle test

11.

1 point

Following thermal processing (the retort process), some cans of tomato puree are examined by the quality control lab to check for proper internal vacuum.

True

False

12.

1 point

Homogenization increases the size of the larger fat globules in milk and thus prevents the globules from migrating through the skim portion of the milk.

True

False

13.

1 point

In humans, sweetness is sensed at the front portion of the tongue and bitterness is tasted at the very back.

True

False

14.

1 point

From an evolutionary sense, humans and animals are genetically imprinted to react adversely to a sour taste as the suggested presence of:

harmful rancid fats

toxic plant alkaloids

spoiled food

infectious bacteria

rat feces

15.

1 point

Exposure to visible light can inactivate the vitamin:

pantothenic acid

inositol

niacin

ascorbic acid

riboflavin