Deck 6: Quality Factors in Foods

Question 1

To extend a product's storage or shelf life some products must reduce water activity and this can bedone either by adding water-binding agents such as sugars or by drying.

Answer 1

True

Question 2

TQM of the U.S.Department of Agriculture develops and maintains official U.S.quality standards and grades for hundreds of agricultural products.

Answer 2

False

Question 3

A food's appearance refers to its shape,size,condition,and color.

Answer 3

True

Question 4

Food science determines and uses completely human methods to measure food-quality factors rather than chemical or mechanical techniques.

Question 5

The _____ has been used to measure gel strength.

A)viscometer
B)compressimeter
C)Warner-Bratzler shear apparatus
D)penetrometer

Question 6

Fruits and vegetables are graded based on their ____ and ____.

A)size,shape
B)color,size
C)smell,shape
D)smell,color

Question 7

Food flavor includes taste sensations perceived by the tongue as well as smells perceived by the nose.

Question 8

Most food-manufacturing plants have some type of internal quality control that performs inspection duties and laboratory tests,oversees sanitation and microbiological aspects,and guide research and development.

Question 9

_____ can define the color of a food precisely and define the foodwith numbers for the three components value,hue,and chroma.

A)Tristimulus colorimetry
B)Penetrometer
C)Viscometer
D)Succulometer

Question 10

Heat treatment,irradiation,refrigeration,freezing,or _____ are ways to extend a product's storage or shelf life.

A)exposure to light
B)exposure to oxygen
C)adding chemicals
D)reduction of water activity

Question 11

CGMPs (Current Good Manufacturing Practices)does not address the problems with unavoidable pests in food-processing plants and warehouses.

Question 12

The active ingredient in hot chili peppers is a substance called _____.

A)capsaicin
B)phenolic compounds
C)arabinose
D)ester

Question 13

Food preferences for the Pacific Northwest include hot brown sandwich,shrimp and grits,biscuits and gravy,and Brunswick stew.

Question 14

Heat denaturation changes foods' solubility and texture,and light oxidation of protein causes off flavors.

Question 15

_____ are guidelines that a company uses to evaluate the design and construction of food-processing plants and equipment.

A)CGMP
B)HACCP
C)TQM
D)USDA

Question 16

____ standards help ensure food quality.

A)National
B)Quality
C)Packing
D)Legal

Question 17

Lipids in a product,can add body to soft drinks or chewiness to other products.

Question 18

Naturally occurring ____ play a role in food coloring.

A)enzymes
B)sugars
C)pigments
D)carbohydrates

Question 19

The Maillard reaction causes _____ and changes in flavor.

A)colors to brighten
B)brownish or blackish colors
C)colors to disappear
D)color to turn blue or green

Question 20

____ or spectrophotometers can be used for measuringthe color of transparent foods.

A)Thermometers
B)Meters
C)Liquid
D)Colorimeters