High Desert Mini Invitational 1 — Food Science

Food Science · Division B · High Desert Mini Invitational 1 · 2022

53 questions · 176 points · 50 min

Original test source

Remain in TEST BROWSER while taking the test Use lower case letter unless Proper name or told to do so

Question 1

6 pts

What are the 3 main microorganisms in food? Enter alphabetically!!!!!

Question 2

4 pts

Name at least 4 different bacterial morphologies?

Question 3

6 pts

What are the 3 temp categories that bacteria like to grow at? Enter from Coldest to warmest.

Question 4

4 pts

is the most common parasite-typically found in pork Scientific Name: Common Name: ____

Question 5

4 pts

Explain how fermentation preserves food?

Question 6

4 pts

____ fermentation is needed to produce soy sauce

Question 7

4 pts

What is the order of sweetness of the sugars? Enter letters only, no spaces no commas A. Fructose B. Glucose C. Lactose D. Maltose E.Sucrose

Question 8

4 pts

Honey, Candies, Cherry Liqueur Chocolate are examples of ____ sugars

Question 9

4 pts

Rearrangement of starch molecules which results in tighter association of molecules is called ____ .

Question 10

2 pts

The process of modifying the molecular structure of a protein, or cooked protein, is called ____.

A. esterificationB. fermentationC. denaturationD. pickling

Question 11

2 pts

The only animal based carbohydrates is ____.

Question 12

2 pts

Which of the following is not a type of lipids?

Question 13

2 pts

Which of the following is not true to trans fat?

A. Trans fat has been shown to both lower the good cholesterol in your body and raise the bad.B. Trans fats are easy to use, inexpensive to produce and last a long time.C. When the Nutrition Facts label says a food contains “0 g” of trans fat, you are safe to eat as many servings as you like regarding trans fat intake per day.D. Trans fats give foods a desirable taste and texture.E. A food generally contains artificial trans fat if its ingredient list contains any kind of partially hydrogenated vegetable oil, such as vegetable shortening or margarine

Question 14

2 pts

Which one of the following is not true about lactose intolerance?

A. Lactose intolerance is the same as milk allergyB. People with lactose intolerance do not have enough of the enzyme lactase in their body.C. People with lactose intolerance can consume lactose free milk products.D. Lactose intolerance can cause uncomfortable symptoms such as nausea, cramping, bloating, abdominal pain, gas, and diarrhea.E. None of the above

Question 15

2 pts

People with milk allergy are mainly allergic to ____ in milk?

Question 16

2 pts

For those with lactose intolerance, ____ can be used as a source of calcium.

Question 17

2 pts

Which of the following cheeses has higher calcium and low sodium compared to others?

Question 18

2 pts

Making which of the following foods does not involve the process of fermentation?

Question 19

2 pts

Which of the following factor does not affect milk composition including fat and solids not fat?

Question 20

2 pts

Saturated fats are ____ .

A. single bondsB. double bondsC. triple bondsD. 3+ bonds

Question 21

2 pts

How many percent of protein is contained in 2% cow’s milk?,

Question 22

2 pts

Where will digested carbohydrates be absorbed in the human body?

Question 23

2 pts

The key enzyme in the regulation of fatty acid synthesis is

A. Acetyl CoA carboxylaseB. AMP activated protein kinaseC. Protein phosphataseD. Ribulase

Question 24

2 pts

The main purpose of homogeneous is

A. broken casein micellesB. broken curdC. crushing fat globulesD. sterilization

Question 25

2 pts

Based on the Code of Federal Regulations by the U.S. Food and Drug Administration, the following product can,

Question 26

2 pts

How much water is typically contained in ice cream (in percentage by weight)?

Question 27

2 pts

What is the main purpose of adding polysaccharides when making ice cream?

A. To complete the syneresis processB. To increase the viscosityC. To destabilize the fat globulesD. To soften the final product

Question 28

2 pts

For a fat free cheese that contains 55% water, what type is it?

A. extra hardB. hardC. semisolidD. soft

Question 29

2 pts

Vitamins A, D, E, and K are found within the milk ____ portion of the milk.

A. fatB. proteinC. carbohydrateD. water

Question 30

2 pts

Folic acid is also known as what vitamin?

Question 31

4 pts · select all that apply

Choose all that are true about amino acids,

A. Amino acids having both the amine and the carboxylic acid groups attached to the first (alpha) carbon atom are known as α-amino acidsB. Protein is composed of twenty one amino acids, among which eleven are made by your body.C. The amino acids that can be made by your body are called essential.D. Milk contains all essential amino acids.

Question 32

4 pts · select all that apply

Salt has multiple roles in cheese besides adding a salty flavor, choose all that are true?

A. destabilizes the fat globules, favoring their aggregation during the ripening processB. preserves cheese from spoilingC. the action of the salt on the cheese causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure waterD. draws moisture from the curdE. firms cheese’s texture in an interaction with its proteins

Question 33

4 pts · select all that apply

Choose all of the following are true about the role of protein,

A. Protein builds & maintains muscles, organs, connective tissues, skin, bones, teeth, blood, & your DNAB. Protein contributes to the formation of enzymesC. antibodies in your blood is a kind of proteinD. Protein is found in hormonesE. Protein is your body and brain's main source of fuel

Question 34

4 pts · select all that apply

Choose all of the following contain saturated fat?

Question 35

4 pts · select all that apply

Milk is an outstanding source of what two elements important in bone growth?

Question 36

4 pts · select all that apply

Choose all of the following must be listed in the ingredients list if they are used in the food in order for people with allergies to be aware of?

Question 37

4 pts · select all that apply

Choose all of the following that are true about fat soluble vitamins?

A. All essential fat soluble vitamins are found in milk.B. They are stored in the body's fatty tissue & in the liver, & they can be stored for long periods of time.C. They are absorbed through the small intestine.D. They are more prone to toxicity than the water soluble vitamins.E. In food, they are easily lost as a result of poor storage or excessive cooking.

Question 38

4 pts · select all that apply

Choose all of the following are true about butter?

A. The most common form of butter is made from cows' milk, but it can also be made from the milk of other mammals.B. Ghee has a lower content of butterfat than butter.C. Butter’s density is similar to that of ice.D. Butterfat consists of many moderate sized, saturated hydrocarbon chain fatty acids, which are triglycerides.

Question 39

4 pts · select all that apply

Choose all of the following cheeses that are unripened cheese?

Question 40

4 pts · select all that apply

Choose all the processes used to kill bacteria and other microbes in dairy products?

Question 41

4 pts

Other than acid, what else can be used in industry to make cheese? ____ also known as rennet

Question 42a

4 pts

What kind of compound should they use? ____

PassageFor questions 42a, 42b

Fruity Co. is working on a new type of yogurt. Based on their research, orange flavor is the most popular. However, adding orange juice would destroy the texture. So they decided to use additives for orange flavor yogurt.

Question 42b

4 pts

Which specific one would bring in the orange flavor? ____ acetate

Question 43

4 pts

Chemically, all unsaturated lipids all share at least one ____ ____

Question 44

4 pts

What is the type of the amino acid that composes the most in cow’s whole milk? ____ acid

Question 45

8 pts

Milk casein precipitates at pH value ____, and this pH value is known as ____ point.

Question 46

4 pts

Why must one shake or agitate heavy cream in order to create butter?

Question 47

6 pts

The chemical formula for lactose is C__H__O__

Question 48

4 pts

When starter bacteria are added to milk, milk sugars are converted to a chemical called ____ ____.

PassageFor questions 49a, 49b, 49c

One serving of a product has 1 gram Protein, 1 gram carbohydrates, and 3 grams of total fat.

Question 49a

2 pts

Calories from fat ____ kcal

Question 49b

2 pts

One serving of a product has 1 gram Protein, 1 gram carbohydrates, and 3 grams of total fat. Calories from protein ____ kcal

Question 49c

2 pts

One serving of a product has 1 gram Protein, 1 gram carbohydrates, and 3 grams of total fat. Total Calories in one serving ____ kcal

Question 50

6 pts

What is the chemical structure of Vitamin C is C__H__O__