FOOD INGREDIENT TECHNOLOGY TEST 1
QUESTIONS AND ANSWERS
The Bostwick Consistometer measures - Correct Answers -Viscosity
The ratio of the density of your sample to the density of water - Correct Answers -
Specific Gravity
Electronic scales allow for: - Correct Answers -Gravimetric measure
What are the units for Titratable Acidity? - Correct Answers -%
I make a batch of raspberry jam and let it sit for one week. I find that the jam did not set.
You go back over the recipe and determine you may have added only half the sugar.
Which instrument test would you perform to determine whether or not you added
enough sugar to your jam? - Correct Answers -I would test the Brix of the room
temperature jam.
measures the amount of free water in a food system. - Correct Answers -Water Activity
Instruments are used in food labs for product specification sheets in a facility where
__________________ is important. - Correct Answers -Reproducibility
Which instrument will I use to measure the pH of lemonade? - Correct Answers -pH
meter
Which instrument will I use to measure the sugar concentration of juice? - Correct
Answers -Refractometer
You're making a batch of dried blueberries and had them dehydrating in a low temp.
oven for six hours. You take them out and wonder if they are ready to be packaged in
air-tight plastic bags for storage. What instrument test would you use to make that
determination? - Correct Answers -Water Activity
What are the units for the measurement of Specific Gravity? - Correct Answers -no units
A method of analysis called and acid:base titration. - Correct Answers -total acidity
If the crumb of your cake is too open and is uneven, the ________________ needs to
be adjusted. - Correct Answers -specific gravity
, You've made two batches of veloute and notice that one is slightly thinner than the
other. Which instrument test would you use to test your hypothesis? - Correct Answers -
Bostwick Consistometer
This instrument is often used in the tomato industry to measure viscosity. - Correct
Answers -Bostwick Consistometer
Electronic Scales are important in the food lab in order to: - Correct Answers -Eliminate
error in measurements
A measurement based on the concentration of H+ in a system. - Correct Answers -pH
Jam is shelf stable (before opening) because: - Correct Answers -It has a pH below 4.6
& It has a water activity below 0.85
A food with a pH of 8.0 is considered: - Correct Answers -slightly alkaline
A food with a pH of 2.0 will taste: - Correct Answers -you cannot tell by pH alone
A measure of the bending of light. - Correct Answers -refraction
You are trying to make fruit spheres with juice by adding sodium alginate to the juice
and dropping small amounts of the mixture into a bath of calcium chloride. The spheres
do not form, but a mass of juice drops to the bottom of the calcium chloride bath. What
instrument test would you choose to determine whether or not the juice was within the
correct spec to form a gel with sodium alginate and calcium chloride? - Correct Answers
-pH
One application of Specific Gravity is: - Correct Answers -To determine if your brownie
batter is in spec, and
To determine if your cake batter has been creamed to the desired viscosity.
A Refractometer measures - Correct Answers -total soluble soilds
A value of 1.0 indicates pure water, and zero indicates the total absence of water. This
describes: - Correct Answers -water activity
Water activity is a measure of: - Correct Answers -The amount of free water in a food
system.
The definition of a Food Additive by the FDA is any substance the intended use of which
results or may reasonably be expected to result _______ or _______ in its becoming a
component or otherwise affecting the characteristics of any food. - Correct Answers -
directly
indirectly
QUESTIONS AND ANSWERS
The Bostwick Consistometer measures - Correct Answers -Viscosity
The ratio of the density of your sample to the density of water - Correct Answers -
Specific Gravity
Electronic scales allow for: - Correct Answers -Gravimetric measure
What are the units for Titratable Acidity? - Correct Answers -%
I make a batch of raspberry jam and let it sit for one week. I find that the jam did not set.
You go back over the recipe and determine you may have added only half the sugar.
Which instrument test would you perform to determine whether or not you added
enough sugar to your jam? - Correct Answers -I would test the Brix of the room
temperature jam.
measures the amount of free water in a food system. - Correct Answers -Water Activity
Instruments are used in food labs for product specification sheets in a facility where
__________________ is important. - Correct Answers -Reproducibility
Which instrument will I use to measure the pH of lemonade? - Correct Answers -pH
meter
Which instrument will I use to measure the sugar concentration of juice? - Correct
Answers -Refractometer
You're making a batch of dried blueberries and had them dehydrating in a low temp.
oven for six hours. You take them out and wonder if they are ready to be packaged in
air-tight plastic bags for storage. What instrument test would you use to make that
determination? - Correct Answers -Water Activity
What are the units for the measurement of Specific Gravity? - Correct Answers -no units
A method of analysis called and acid:base titration. - Correct Answers -total acidity
If the crumb of your cake is too open and is uneven, the ________________ needs to
be adjusted. - Correct Answers -specific gravity
, You've made two batches of veloute and notice that one is slightly thinner than the
other. Which instrument test would you use to test your hypothesis? - Correct Answers -
Bostwick Consistometer
This instrument is often used in the tomato industry to measure viscosity. - Correct
Answers -Bostwick Consistometer
Electronic Scales are important in the food lab in order to: - Correct Answers -Eliminate
error in measurements
A measurement based on the concentration of H+ in a system. - Correct Answers -pH
Jam is shelf stable (before opening) because: - Correct Answers -It has a pH below 4.6
& It has a water activity below 0.85
A food with a pH of 8.0 is considered: - Correct Answers -slightly alkaline
A food with a pH of 2.0 will taste: - Correct Answers -you cannot tell by pH alone
A measure of the bending of light. - Correct Answers -refraction
You are trying to make fruit spheres with juice by adding sodium alginate to the juice
and dropping small amounts of the mixture into a bath of calcium chloride. The spheres
do not form, but a mass of juice drops to the bottom of the calcium chloride bath. What
instrument test would you choose to determine whether or not the juice was within the
correct spec to form a gel with sodium alginate and calcium chloride? - Correct Answers
-pH
One application of Specific Gravity is: - Correct Answers -To determine if your brownie
batter is in spec, and
To determine if your cake batter has been creamed to the desired viscosity.
A Refractometer measures - Correct Answers -total soluble soilds
A value of 1.0 indicates pure water, and zero indicates the total absence of water. This
describes: - Correct Answers -water activity
Water activity is a measure of: - Correct Answers -The amount of free water in a food
system.
The definition of a Food Additive by the FDA is any substance the intended use of which
results or may reasonably be expected to result _______ or _______ in its becoming a
component or otherwise affecting the characteristics of any food. - Correct Answers -
directly
indirectly
