North Dakota FFA

2014 State Food Science Objective Test

Please complete the scantron sheet provided for the following 50 questions. You must use a Pencil. Turn in the test to the room coordinator. Check with room coordinator if scantron scheet needs to be turned in before you leave. ABSOLUTELY NO WRITTEN TESTS MAY BE TAKEN FROM THE ROOM OR YOU WILL NOT RECEIVE A SCORE.

  1. A sequence in which increasingly larger, more complex organisms use smaller, less complex organisms as food.
  1. Scientific Principle
  2. Food Science life
  3. Food Chain
  4. Domestication
  1. ______is a naturally occurring chemical in chili peppers that makes them hot.
  1. Glucosinolate
  2. Nitrate
  3. Ascorbic acid
  4. Capsaicin
  1. Cola is an example of a(n) ______
  1. Element
  2. Homogeneous mixture
  3. Compound
  4. Heterogeneous mixture
  1. A calorie is the amount of energy required to raise ______of water to onedegree ______.
  1. 1 ounce, Fahrenheit
  2. 1 kilogram, Centigrade
  3. 1 gram, Centigrade
  4. 1 kilogram, Fahrenheit
  1. To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on ______who are specialized groups of people who evaluate food samples.
  1. Sensory evaluation panelists
  2. Biotechnologists
  3. Statisticians
  4. Food Chemists
  1. By federal law, baking powder must yield at least _____ CO2 for every 100 g of powder.
  1. 7 g
  2. 12 g
  3. 19 g
  4. 25 g
  1. A solution containing more OH- ions that H+ ions is considered to be ______.
  1. A neutral
  2. A basic
  3. An acidic
  4. A mixed
  1. Less tender cuts of meat can be tenderized by using enzymes in ______that are extracted from the papaya fruit.
  1. Ficin
  2. Papain
  3. Bromelin
  4. Maltase
  1. This essential nutrient provides the body with its most concentrated source of energy.
  1. Vitamins
  2. Proteins
  3. Fats
  4. Carbohydrates
  1. An illness caused by consuming a food that contains a harmful metabolite from a microorganism.
  1. Food-born Infection
  2. Food-born Toxins
  3. Pathogens
  4. Food-borne intoxication
  1. A canning method where uncooked food is placed into a container than filled with boiling water or juiced and closed with a ring band is called ______
  1. Cold pack
  2. Sulfating
  3. Carmelization
  4. Dehydration
  1. It takes approximately ______pounds of wholemilk to make 1 pound of butter.
  1. 7.6
  2. 8.2
  3. 14.8
  4. 21.2
  1. Food companies sometimes use potassium chloride instead of sodium chloride to lower the sodium content of a food product; however, potassium chloride can have a ______aftertaste.
  1. Sour
  2. Bitter
  3. Sweet
  4. Spicy
  1. ______is a form of carbohydrates that is found in meat.
  1. Myosin
  2. Collagen
  3. Glycogen
  4. Clucose
  1. A food scientist is conducting an experiment and measuring a volume of a liquid in a buret. The volume of liquid is read from the ______.
  1. Mendelevium
  2. Meniscus
  3. Meitnerium
  4. Mendotium
  1. Which of the following are needed to calculate your Body Mass Index?
  1. Age
  2. Height
  3. Weight
  4. All of the above
  1. HACCP is a systematic, science based process control system for ______.
  1. Food quality
  2. Food safety and quality
  3. Sanitation
  4. Food Safety
  1. Which of these is a chronic disease of the heart and blood vessel system?
  1. Cancer
  2. Hypertension
  3. Cardiovascular diseases
  4. Diabetes
  1. Metabolism of food involves two separate processes. One of these, ______involves breaking down complex molecules into simpler ones during chemical reactions.
  1. Catabolism
  2. Osmosis
  3. Anabolism
  4. Hydrogenation
  1. A. What substance do potatoes contain which can cause severe reactions in people?
  1. Starch
  2. Solanine
  3. Alkaloid
  4. Mutagen
  1. Which of the following foods would be exempt from nutritional labeling?
  1. Fruit bars
  2. Milk
  3. Diet foods
  4. Coffee
  1. Bacteria multiply rapidly in the temperature range of ______. It is commonly called the temperature danger zone.
  1. 40-140 degrees F
  2. 40 – 160 degrees F
  3. 45-150 degrees F
  4. 40 – 160 degrees F
  1. The nutrient that has the most calories is:
  1. Proteins
  2. Fats
  3. Carbohydrates
  4. Vitamins
  1. Fermentation of glucose with yeast produces ______.
  1. Ammonia, carbon dioxide, and water
  2. Ethyl alcohol and carbon dioxide
  3. Carbon dioxide and water
  4. Carbon dioxide, sodium carbonate, and water
  1. ______is the type of wheat most commonly used to manufacture pasta.
  1. Club Wheat
  2. Hard Red Spring Wheat
  3. Hard Red Winter Wheat
  4. Durum Wheat
  1. Food components such as fat that do not dissolve in water are considered ______.
  1. Insoluble
  2. Miscible
  3. Volatile
  4. Indestructible
  1. A sticky substance which accumulates on the surface of meat; contains high levels of protein and water and acts as a glue to help bind meat pieces together upon cooking is:
  1. Dextrose
  2. Exudate
  3. Maltodextrin
  4. Adrenosine Triphosphate
  1. Failure to cool milk after milking is likely to result in a (an) ______flavor
  1. Bitter
  2. Oxidized
  3. Rancid
  4. High Acid
  1. The ability of a food additive to do what it is supposed to do :
  1. Accordance
  2. Hibitor
  3. Efficacy
  4. Containment
  1. Sugar that is sweeter than sucrose:
  1. Lactose
  2. Fructose
  3. Glucose
  4. Maltose
  1. The length of time required at a specific temperature to destroy 90% of the microorganisms when processing food:
  1. D- Value
  2. F-value
  3. T-value
  4. Z value
  1. A common process used in the food industry that involves the addition of salt, sugar, and vinegar to vegetables to lengthen their shelf life.
  1. Extrusion
  2. Leaching
  3. Pickling
  4. Lyophilization
  1. The portion of the kernel in grains that contains the embryo of a future plant, as well as the lipid or oil.
  1. Bran
  2. Germ
  3. Endosperm
  4. Husk
  1. A consumer finds a piece of plastic in their yogurt cup. This piece of plastic is an example of a ______hazard.
  1. Biological
  2. Chemical
  3. Ergonomic
  4. Physical
  1. When you consume a cracker, the texture that you perceive is the result of several sensations including consistency, mouth feel and ______.
  1. Aroma
  2. Flavor
  3. Color
  4. Sound
  1. The weight of one gallon of milk is approximately ______.
  1. 3.8 pounds
  2. 6.8 pounds
  3. 8.6 pounds
  4. 15.5 pounds
  1. A subject that is helpful in the Food Science field and involves using biology, genetics, and technology to improve plants, animals, and microorganisms for food production.
  1. Bromatology
  2. Apiology
  3. Biotechnology
  4. Zymology
  1. The HACCP process uses ______to show the entire food processing operation.
  1. Flow charts and diagrams
  2. Pictures
  3. Food processing software
  4. Risk assessment
  1. Resistant connective tissue found in meat.
  1. Actin
  2. Elastin
  3. Myosin
  4. Myoblobin
  1. Based on principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a ______hazard.
  1. Biological
  2. Physical
  3. Chemical
  4. Non existant
  1. Fluid milk contains ______percent water.
  1. 12
  2. 56
  3. 88
  4. 92
  1. Potato Chips are commonly sealed in packages flushed with pure nitrogen to minimize oxidation that would lead to unpleasant flavors, other wise known as ______.
  1. Stabilization
  2. Carmelization
  3. Subacute toxicity
  4. Rancidity
  1. Oxymyoglobin is responsible for the bright cherry red color of ______.
  1. Ground Beef
  2. Apples
  3. Tomatoes
  4. Red velvet cake
  1. A bacteria that can contaminate poultry products and cause food borne illness in humans is:
  1. Salmonella
  2. Clostridium
  3. Cholera
  4. Lactobacillus
  1. As popcorn heats, the ______inside each kernel expands. Pressure builds causing the corn to pop.
  1. Endosperm
  2. Starch
  3. Corn Oil
  4. Water
  1. Heat treatment that destroys all pathogenic organisms but does not destroy all spoilage organisms.
  1. Homogenization
  2. Pasteurization
  3. Emulsification
  4. Sterilization
  1. A taste component that is best described as savory, pungent, delicious, or musty
  1. Bitter
  2. Sour
  3. Sweet
  4. Umami
  1. Access to enough food for people to maintain an active, healthy lifestyle.
  1. Food safety
  2. Food biotechnology
  3. Food security
  4. Food bio-defense
  1. Microorganisms that cause human disease:
  1. Parasites
  2. Spores
  3. Molds
  4. Pathogens
  1. A serving size on nutritional labels must be given in ______.
  1. Common household measurements
  2. Metric
  3. English measurements
  4. All measures

PLEASE TURN IN TEST—YOU WILL BE TOLD IF YOU NEED TO TURN IN SCANTRON SHEET

KEY------2014 NORTH DAKOTA FFA STATE FOOD SCIENCE OBJECTIVE TEST

  1. C26. A
  2. D27. B
  3. B28. D
  4. C29. C
  5. A30. B
  6. B31. A
  7. B32. C
  8. B33. B
  9. C34. D
  10. D35. D
  11. A36. C
  12. D37. C
  13. B38. A
  14. C39. B
  15. B40. C
  16. D41. C
  17. D42. D
  18. C43. A
  19. A44. A
  20. B45. D
  21. D46. B
  22. A47. D
  23. B48. C
  24. B49. D
  25. D50. A