Download Written Test 06

Ohio FFA Food Science & Technology CDE
2006 Written Test with Answers
Directions: The test consists of 50 multiple-choice questions. You have 30 minutes to
complete the test.
1. Which of the following carbohydrates is a disaccahride?
A. Fructose
C. Sucrose
B. Glucose
D. Cellulose
2. Bacterial cells that are round in shape and arranged in clumps or bunches are
called _____________.
A. diplococci
C. vibriococci
B. streptococci
D. staphylococci
3. Polyunsaturated fatty acids have less hydrogen than __________ fatty acids.
A. saturated
C. long chain
B. unsaturated
D. short chain
4. What term refers to the use of gene transfer and other genetic engineering
techniques to improve plant and animal productivity?
A. Biotechnology
C. Biogenetics
B. Nutraceuticals
D. Chemical engineering
5. Which combination most appropriately describes the relative size of the
microorganisms to one another?
A. molds > yeasts > bacteria
C. bacteria > molds > yeasts
B. yeasts > bacteria > molds
D. molds > bacteria > yeasts
6. Homogenization of milk is best described as __________________________.
A. removal of moisture from milk
C. milk bottling process
B. the reduction of fat particle size
D. heating milk to kill
microorganisms
7. Bacteria are responsible in whole or in part for which of the following foods?
A. Vanilla
C. Coffee
B. Cheese
D. All of the above
8. The least harsh method of food preservation is _______.
A. dehydration
C. fermentation
B. cold processing
D. pasteurizing
9. Which type of bacteria produces a toxin only in anaerobic environments of little
acidity?
A. Salmonella
C. Clostridium botulinum
B. Listeria monocytogenes
D. Clostridium perfringens
2006 Ohio FFA Food Science and Technology Written Test
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10. Controlled atmosphere is used for fruits that otherwise respire, ripen, and then
overripen in normal storage. Which of the following is the system not based on?
A. Reduced temperatures
C. Increased levels of oxygen
B. Depletion of oxygen
D. Increased levels of carbon
dioxide
11. Which of the following is not one of the three types of carbohydrates?
A. Cholesterol
C. Fiber
B. Sugar
D. Starch
12. If a microorganism is pathogenic it ___________________.
A. only grows in the absence of
C. is in a dormant or resting
oxygen
state
B. only grows in the presence of
D. is capable of causing disease
oxygen
13. What is the most important thing to remember when freezing?
A. Light is the enemy, because it
C. Foods should be frozen
causes freezer burn.
slowly to preserve quality.
B. Freezing temperatures are
D. All of the above
critical- 0°F or colder.
14. Which of the following foods is not considered to have an efficient primary
container by nature?
A. Nuts
C. Sugar
B. Eggs
D. Oranges
15. To prevent chemical contamination which of the listed procedures should be
followed?
A. Make sure food production
C. Leave food and packaging
areas are cleaned, rinsed, and
materials uncovered while cleaning
free of chemical residue after
or applying pesticides
sanitation
B. Store chemicals wherever is
D. All of the above
convenient when not in use
16. Which of the following could be used to shorten the dehydration time of banana
slices?
A. Increase surface area of the
C. Decrease the temperature of
banana slices
the air
B. Raise the humidity of the air
D. All of the above
17. Which of the following is not a function of water?
A. Dissolve nutrients
C. Regulate body temperature
B. Prevent chemical reactions
D. Transport nutrients and waste
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18. Which is part of a good food plant pest control program?
A. Allow spills to sit until they
C. Cleaning up garbage
evaporate
B. Opening doors and windows for
D. Avoid using pesticides
ventilation
19. Examples of foods containing complex carbohydrates include ____________.
A. pasta
C. popcorn
B. potatoes
D. all of the above
20. Stabilizers (gums, starches, dextrins) combine with water to increase _______.
A. viscosity
C. flavor
B. oxidation
D. fortification
21. Foods such as pickles, yogurt and wine are produced by fermentation. Which of
the following does not occur during fermentation?
A. All microorganisms in the food
C. Additional nutrients are produced
are killed
D. Foods are preserved
B. The pH of the food decreases
22. Which of the following elements do amino acids contain that fatty acids do not
contain?
A. Carbon
C. Oxygen
B. Hydrogen
D. Nitrogen
23. Which of the following is false about Clostridium perfringes?
A. The bacteria can cause toxin and C. It is the toxin and not the
spores.
bacteria that causes illness.
B. The toxin can be found in things
D. Foods must be heated to 60
like cooked turkey left sitting out on
°C and quickly refrigerated to
a counter.
prevent growth.
24. Which of the following are macrominerals?
A. Phosphorus, calcium, sodium
C. Calcium, tin, magnesium
B. Potassium, copper, phosphorus
D. Magnesium, iron, potassium
25. Which of the following is NOT a type of microorganism?
A. Bacteria
C. Mold
B. Enzyme
D. Yeast
26. Sodium benzoate, potassium sorbate and sodium propionate are added to foods
to __________.
A. inhibit mold growth and extend
C. fortify with minerals
shelf life
B. enhance flavor
D. add sweetness
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27. Which of the following is a basic method of food preservation?
A. Control the flavor of the food
C. Control the color of the food
B. Control the protein content of the D. Control the moisture content
food
of the food
28. In which of the following foods would bacteria grow best?
A. Sugar and flour
C. Ice cream, frozen pizza
B. Milk, eggs, meat
D. Tomato sauce, orange juice
29. Bacteria would grow best in the foods in the correct answer above, because
______________.
A. they are high in acid
C. they are moist
B. they are high in fat
D. they are low in protein
30. Which of the following vitamins can mix with fat?
A. B5
C. B12
B. E
D. C
31. Which trio of food, microorganism and fermented product is incorrect?
A. Milk + lactic acid bacteria +
C. Malt + acetic acid bacteria =
propionic acid bacteria = Swiss
vinegar
cheese
B. Meat + lactic acid bacteria =
D. Bread dough + acetic acid =
summer sausage
bread
32. You may have seen that some types of salad dressing will divide into two distinct
insoluble layers. Sometimes salad dressing manufactures will produce a product
in which the layers do not separate. This is called a(n) ________.
A. eutectic mixture
C. culture
B. buffer
D. emulsion
33. Which statement is true concerning complete proteins?
A. They are made from only one
C. All animal foods have
type of amino acid.
complete proteins.
B. They are considered low quality
D. They contain all 11 essential
proteins.
amino acids
34. Which processing method kills the largest number of microorganisms?
A. Blanching
C. Pasteurization
B. Freezing
D. Sterilization
35. Sanitary protection means a container protects the food from ___________.
A. microorganisms
C. both A and B
B. boring of insects or rodents
D. none of the above
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36. Most potato chips are sealed in packages that protect the chips from exposure to
light. Exposure to light could cause undesirable flavors and odors due to _____
of the fat in the chips.
A. denaturation
C. oxidation
B. retrogradation
D. fermentation
37. During a retort canning process, _________ heating involves passing energy
from high temperature food particles to lower temperature food particles until all
particles are the same temperature.
A. conduction
C. convection
B. conventional
D. cold point
38. Acids can ___________.
A. be derived from natural sources
such as fruits
B. be produced by fermentation
C. help alter and balance food
chemistry
D. all of the above
39. Which title of the Code of Federal Regulations (CFR) deals with food laws?
A. 21
C. Rules Concerning Legality of
US Food Products
B. 12
D. All of the above
40. A sports nutrition bar contains 224 Calories. Which of the following nutrient
profiles could be true?
A. 8 g fat, 22 g carbs, 16 g protein
C. 12 g fat, 14 g carbs, 15 g protein
B. 4 g fat, 29 g carbs, 18 g protein
D. All of the above
41. Which is not used to detect contamination in food?
A. Metal detector
C. Visual inspection
B. Binoculars
D. Screens and sifters
42. Which type of bacteria grow well at temperatures between 110°F and 140°F?
A. Aminophiles
C. Thermophiles
B. Psychrophiles
D. Mesophiles
43. What is the term for the length of time that a food can be safely stored before
deteriorating?
A. Cool storage
C. Sell by date
B. 3 months
D. Shelf life
44. Cholesterol is found in foods with saturated fat. Which of the following does not
contain cholesterol?
A. Butter
C. Lard
B. Soy Oil
D. Eggs
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45. Most refrigerators keep food at __________.
A. 42-50°F
C. 32-40°F
B. 42-50°C
D. 32-40°C
46. The role of ___________ is to regulate the chemical processes in your body.
A. a carbohydrate
C. a calorie
B. a vitamin
D. caffeine
47. Packaging materials are subjected to many tests before being used for food
packaging. Which is a common test used for packaging material?
A. Compression strength
C. Calorimetry testing
B. Softness test
D. Transmission of protein
48. For bacteria to grow, specific conditions must be present. Which of the following
is NOT necessary for bacteria to grow?
A. Water
C. Food
B. Light
D. Correct temperature
49. Breakfast cereal is considered to be _________ due to its prolonged shelf life
with minimal deterioration.
A. semi-perishable
C. perishable
B. shelf-stable
D. sterile
50. The most common food infection is caused by ______________.
A. Listeria monocytogenes
C. Clostridium botulinum
B. Escherichia coli O157:H7
D. Salmonella
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