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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 Page 1 of 6 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 2006 Ohio FFA Food Science and Technology Written Test Page 2 of 6 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 2006 Ohio FFA Food Science and Technology Written Test Page 3 of 6 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 2006 Ohio FFA Food Science and Technology Written Test Page 4 of 6 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 2006 Ohio FFA Food Science and Technology Written Test Page 5 of 6 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 2006 Ohio FFA Food Science and Technology Written Test Page 6 of 6