FOS 3042 Exam 1-4 Question Bank (exam 1,2,3 and 4) all with
correct answers complete study guide
IFT - correct answerInstitute of Food Technologists
Food Science - correct answerThe scientific study of raw food materials and their
behavior during formulation, processing, packaging, storage, and evaluation as
consumer food products
Food Technology - correct answerThe application of food science to manufacture and
distribute safe, nutritious, and wholesome food
Biology in Food Science - correct answerHelps food scientists understand how food
quality changes as the food makes its way from the fields to the grocery store
Biotechnology in Food Science - correct answerUse to obtain the enzymes needed to
produce cheese
Materials Science in Food Science - correct answerContributes an understanding of
man-made solid materials, which allows us to produce effective packaging for food
products
Nutrition - correct answerExamines the impact of food on human health and disease
Earliest method of Food Processing - correct answerCooking
Peanut butter was first made by... - correct answerAztecs
Items in average American supermarket - correct answer>40,000
Share of disposable income: what has happened in the last century? - correct
answerDecreased
Food dollar: what accounts for the largest share? - correct answerFood Services
Food dollar: what accounts for the smallest share? - correct answerPackaging
Job of Food Scientist - correct answerMight involve improving existing food products
and processes
Macronutrients - correct answerCarbohydrates, Proteins, & Fats/Lipids
Micronutrients - correct answerVitamins, Minerals, & Phytochemicals
Periodic Table of Elements - correct answeris what all foods are ultimately made of
Proximate Analysis - correct answerRefers to standardized methods for determining the
moisture, ash, lipid, protein, and carbohydrate content of food
, FOS 3042 Exam 1-4 Question Bank (exam 1,2,3 and 4) all with
correct answers complete study guide
Lipid solubility - correct answerSoluble in organic solvents, such as chloroform, ether,
and hexane
Kjeldahl Method - correct answerA method for estimating the percentage of protein in a
food during proximate analysis
Proximate analysis: how are carbohydrates measure? - correct answerBy difference
Bomb calorimeter - correct answerUse tot determine the caloric content of a food
sample
Body composition: what elements are most predominant in the body? - correct
answerOxygen, Carbon, Hydrogen (O, C, H)
USDA's Nutrient Database for Standard Reference - correct answerProvides
comprehensive information about the composition of foods, including the percentage of
water and nutrients found in foods
Categorizing food (4 ways) - correct answerNutrient content and usage, food industry
classification, epidemiology/outbreaks, and regulatory tolerance/limits on additives
MyPlate - correct answerAn educational tool that provides consumers with an easy way
to remember which food groups they should eat most of and least of
Fruit - correct answerA ripe ovary of a flowering plant that contains and protects the
plant's seeds
Avocados: why are they highly caloric? - correct answernot because they are high in
sugar but rather because they are high in lipids (unsaturated fat)
White rice classification - correct answerRefined grain
Process of enrichment - correct answerAdd back vitamins and nutrients, but not fiber
Dairy group: what is in it? - correct answerDairy products are high in calcium content.
Cheddar cheese is in the dairy group, but cream cheese and butter are NOT because
they have a low calcium content
Almond milk: protein content compared to milk - correct answerlower protein content
compared to milk, yogurt, or cheese
Animal Slaughtering and Processing subsector - correct answerBeef, pork, and poultry
are included in this
correct answers complete study guide
IFT - correct answerInstitute of Food Technologists
Food Science - correct answerThe scientific study of raw food materials and their
behavior during formulation, processing, packaging, storage, and evaluation as
consumer food products
Food Technology - correct answerThe application of food science to manufacture and
distribute safe, nutritious, and wholesome food
Biology in Food Science - correct answerHelps food scientists understand how food
quality changes as the food makes its way from the fields to the grocery store
Biotechnology in Food Science - correct answerUse to obtain the enzymes needed to
produce cheese
Materials Science in Food Science - correct answerContributes an understanding of
man-made solid materials, which allows us to produce effective packaging for food
products
Nutrition - correct answerExamines the impact of food on human health and disease
Earliest method of Food Processing - correct answerCooking
Peanut butter was first made by... - correct answerAztecs
Items in average American supermarket - correct answer>40,000
Share of disposable income: what has happened in the last century? - correct
answerDecreased
Food dollar: what accounts for the largest share? - correct answerFood Services
Food dollar: what accounts for the smallest share? - correct answerPackaging
Job of Food Scientist - correct answerMight involve improving existing food products
and processes
Macronutrients - correct answerCarbohydrates, Proteins, & Fats/Lipids
Micronutrients - correct answerVitamins, Minerals, & Phytochemicals
Periodic Table of Elements - correct answeris what all foods are ultimately made of
Proximate Analysis - correct answerRefers to standardized methods for determining the
moisture, ash, lipid, protein, and carbohydrate content of food
, FOS 3042 Exam 1-4 Question Bank (exam 1,2,3 and 4) all with
correct answers complete study guide
Lipid solubility - correct answerSoluble in organic solvents, such as chloroform, ether,
and hexane
Kjeldahl Method - correct answerA method for estimating the percentage of protein in a
food during proximate analysis
Proximate analysis: how are carbohydrates measure? - correct answerBy difference
Bomb calorimeter - correct answerUse tot determine the caloric content of a food
sample
Body composition: what elements are most predominant in the body? - correct
answerOxygen, Carbon, Hydrogen (O, C, H)
USDA's Nutrient Database for Standard Reference - correct answerProvides
comprehensive information about the composition of foods, including the percentage of
water and nutrients found in foods
Categorizing food (4 ways) - correct answerNutrient content and usage, food industry
classification, epidemiology/outbreaks, and regulatory tolerance/limits on additives
MyPlate - correct answerAn educational tool that provides consumers with an easy way
to remember which food groups they should eat most of and least of
Fruit - correct answerA ripe ovary of a flowering plant that contains and protects the
plant's seeds
Avocados: why are they highly caloric? - correct answernot because they are high in
sugar but rather because they are high in lipids (unsaturated fat)
White rice classification - correct answerRefined grain
Process of enrichment - correct answerAdd back vitamins and nutrients, but not fiber
Dairy group: what is in it? - correct answerDairy products are high in calcium content.
Cheddar cheese is in the dairy group, but cream cheese and butter are NOT because
they have a low calcium content
Almond milk: protein content compared to milk - correct answerlower protein content
compared to milk, yogurt, or cheese
Animal Slaughtering and Processing subsector - correct answerBeef, pork, and poultry
are included in this
