Food Science Exam
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Food Science Exam
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25 Questions

1. Hydrogen bonds are formed when a hydrogen atom is shared between two ____.
2. American consumers use approximately ____ percent of the total world catch of fish and shellfish.
3. Yogurt is a semi-solid fermented milk product that originated centuries ago in ____.
4. ____ is the most common polysaccharide added to food products.
5. The ____ is the large central portion of the kernel and contains most of the starch.
6. Fat contributes about ____ calories per gram.
7. Covalent bonds are formed by the sharing of a pair of ____.
8. Intimate contact occurs between the food or package and the refrigerant with ____ freezing.
9. Household refrigerators usually run at ____
10. ____ dissolve in water and are made as powders, granules (small hard pieces), liquids, or other specialpurpose forms.
11. Identify the complex carbohydrate that cannot be digested.
12. Fermentation microorganisms produce ____ and growth factors in the food.
13. ____ are used in medical research and therapy in many hospitals and universities.
14. What is the average level of cholesterol in an egg?
15. Microbial growth slows at temperatures under ____
16. Fruits and vegetables are graded based on their ____ and ____.
17. Foods high in ____ or other solutes dry more slowly.
18. Potato starch begins to ____ at a lower temperature than cornstarch.
19. In ____, FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and pork.
20. To dry fruits out-of-doors, humidity below ____ percent is best.
21. Cool storage is considered any temperature from ____
22. Carbohydrates and proteins provide about ____ calories per gram.
23. Lactic acid bacteria with propionic acid bacteria produces ____ cheese.
24. The first step in the refining process of many oils is ____.
25. What percent of beef is ground for hamburger?

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