FS 201 Final
Study online at https://quizlet.com/_i3nb9j
1. QUIZZAM #1
Cows are walking, breathing anaerobic _________ tanks.: fermentation
2. Processing milk at 161 degrees Fahrenheit (72 degrees Celsius) for 15 seconds
does which of the following:: - Destroys pathogens (harmful microbes) and temporarily lowers the leve
of spoilage microbes
- Destroys some of the potentially beneficial components found in raw milk.
3. Creating very small milk fat particles using high pressure prevents the "skim"
and "cream" components of milk from separating. This process is called: homog-
enizing
4. QUIZZAM #2
Now that's a lot of microbes! According to your Rescource Paper, "Embracing
the Unknown", soil contains approximately 1,000 kilograms of microbes per
hectare. How many pounds per acre would that be?: Almost 900 pounds
5. The "Embracing the Unknown" paper uses a lot of potentially unfamiliar, but
very important terminology. What does "mycorrhizal fungi" mean in practical
terms?: Fungi that live on plant roots and may be important to acquiring food and water for the plant.
6. According to the "Ice Cream Makers" video, when is milk picked up, tested,
and brought to Schaub Hall?: Between 2:00 am and 4:00 am in the morning.
7. The Dairy Farm at NCSU is currently located on ____________ Rd. The milk is
transported to and processed at Schaub Hall.: Lake Wheeler
8. In order to make milk safe to drink, it must be pasteurized at ___________
degrees Fahrenheit for 15 seconds.: 161
9. The best temperature to store ice cream is about ____ Fahrenheit.: -20
10. When ice cream is frozen quickly, ice crystals are ________________.: small
11. Why are stabilizers helpful in ice cream?: - Stabilizers keep ice crystals from getting bigger over
time
- Stabilizers keep fat droplets emulsified by preventing them from separating from the ice cream.
12. Why is it beneficial to blend different foods when preparing food aid for
disaster relief?: To ensure people receive the correct nutrients.
, FS 201 Final
Study online at https://quizlet.com/_i3nb9j
13. If you've been to the supermarket freezer section, you may have noticed a
new type of ice cream: Halo Top. Halo Top Ice Cream is amazing, and has be-
come extremely popular, because it has the same amount of calories in one pint
as a 1/2 cup serving of normal ice cream (320 calories a PINT of Halo Top, wow!).
In order to accomplish this amazing feat, Halo Top contains a few calorie-saving
ingredients along with standard ice cream ingredients (like milk). Which of the
following statements is correct about Halo Top ingredients?: Erythritol adds sweetness
to the ice cream, but without the calories associated with cane sugar.
14. Sometimes air is added to ice cream while it is being made, this is called
"overrun." Premium ice cream has to be less than 50% overrun. That being said,
which of the following is true about overrunning ice cream?: Adding air to the ice cream
increases the amount of ice cream made per batch.
15. Vitamin A amounts are recommended by the World Food Program in RUTF
products. What compound is a precursor of vitamin A in Rini's sweet potato
noodles?: Beta- carotene
16. Which of the following is least important when designing an RUTF product.-
: Attractive package graphics.
17. Which of the following foods is not shelf stable?: Greek yogurt
18. Which of the following is NOT a nutrition product type used for disaster
relief?: Protein-based Nutrient Supplement (PNS)
19. ________ is an example of a nutrient dense food that has been distributed in
West Africa to treat severe acute malnutrition, this formulation is a mixture of
peanut butter, fluid milk and powder sugar enriched with vitamins and miner-
als.: Plumpy'nut
20. ______________ is used to help sweet potato noodles stick together because
they do not contain _______________ , a wheat protein.: - [xanthan gum] is used to help sweet
potato noodles stick together because they do not contain
- [gluten], a wheat protein.
21. Which program doesn't belong to the World Food Program?: RUF
22. Which of the following is NOT a factor in determining the end of shelf life for
sweet potato noodles?: Anti-nutrients
, FS 201 Final
Study online at https://quizlet.com/_i3nb9j
23. Shelf-stable food (sometimes ambient food) is food of a type that can be
safely stored at room temperature in a sealed container. This includes foods
that would normally be stored refrigerated but which have been processed so
that they can be safely stored at room or ambient temperature for a usefully
long shelf life.: TRUE
24. QUIZZAM #3
Sensory analysis makes use of both people and ____________. People are, obvi-
ously, very important because they have opinions and will ultimately be making
product purchases.: machines
25. ___________________ (two words) is defined as "use of human senses (taste,
touch, sight, sound, smell), scientific instruments, and statistical approaches
to understand consumer reactions to foods and other products.: Sensory Evaluation
26. Why would we use machines instead of humans in sensory science?: Machines
can determine what compounds and how much of them are in a sample.
27. The type of papillae without taste buds on the tongue is ____: Filliform
28. The "fifth" taste, produced by the presence of free ____________ in foods, is
known as umami.: glutamate
29. The majority of a food's flavor is attributed to it's _______________. (one word,
lower case): Smell
30. Winter is a time for comfort foods. Walking into a house and inhaling the
aroma of cinnamon, a fresh batch of cookies, or a home-made soup is a won-
derful thing. When you smell these foods you are using ___________ olfaction.
(hint: one word).: Orthonasal
31. Why are Rini Basyamfar's sweet potato noodles an efficient emergency relief
food? (check all that apply): It provides a source of many nutrients., It is a familiar food to the Indonesian
people.
32. When you bite into a strawberry and begin to chew, you immediately sense
a wonderful assortment of flavors, which are produced in your mouth as you
chew. This is called __________ olfaction. (hint: one word): Retronasal
Study online at https://quizlet.com/_i3nb9j
1. QUIZZAM #1
Cows are walking, breathing anaerobic _________ tanks.: fermentation
2. Processing milk at 161 degrees Fahrenheit (72 degrees Celsius) for 15 seconds
does which of the following:: - Destroys pathogens (harmful microbes) and temporarily lowers the leve
of spoilage microbes
- Destroys some of the potentially beneficial components found in raw milk.
3. Creating very small milk fat particles using high pressure prevents the "skim"
and "cream" components of milk from separating. This process is called: homog-
enizing
4. QUIZZAM #2
Now that's a lot of microbes! According to your Rescource Paper, "Embracing
the Unknown", soil contains approximately 1,000 kilograms of microbes per
hectare. How many pounds per acre would that be?: Almost 900 pounds
5. The "Embracing the Unknown" paper uses a lot of potentially unfamiliar, but
very important terminology. What does "mycorrhizal fungi" mean in practical
terms?: Fungi that live on plant roots and may be important to acquiring food and water for the plant.
6. According to the "Ice Cream Makers" video, when is milk picked up, tested,
and brought to Schaub Hall?: Between 2:00 am and 4:00 am in the morning.
7. The Dairy Farm at NCSU is currently located on ____________ Rd. The milk is
transported to and processed at Schaub Hall.: Lake Wheeler
8. In order to make milk safe to drink, it must be pasteurized at ___________
degrees Fahrenheit for 15 seconds.: 161
9. The best temperature to store ice cream is about ____ Fahrenheit.: -20
10. When ice cream is frozen quickly, ice crystals are ________________.: small
11. Why are stabilizers helpful in ice cream?: - Stabilizers keep ice crystals from getting bigger over
time
- Stabilizers keep fat droplets emulsified by preventing them from separating from the ice cream.
12. Why is it beneficial to blend different foods when preparing food aid for
disaster relief?: To ensure people receive the correct nutrients.
, FS 201 Final
Study online at https://quizlet.com/_i3nb9j
13. If you've been to the supermarket freezer section, you may have noticed a
new type of ice cream: Halo Top. Halo Top Ice Cream is amazing, and has be-
come extremely popular, because it has the same amount of calories in one pint
as a 1/2 cup serving of normal ice cream (320 calories a PINT of Halo Top, wow!).
In order to accomplish this amazing feat, Halo Top contains a few calorie-saving
ingredients along with standard ice cream ingredients (like milk). Which of the
following statements is correct about Halo Top ingredients?: Erythritol adds sweetness
to the ice cream, but without the calories associated with cane sugar.
14. Sometimes air is added to ice cream while it is being made, this is called
"overrun." Premium ice cream has to be less than 50% overrun. That being said,
which of the following is true about overrunning ice cream?: Adding air to the ice cream
increases the amount of ice cream made per batch.
15. Vitamin A amounts are recommended by the World Food Program in RUTF
products. What compound is a precursor of vitamin A in Rini's sweet potato
noodles?: Beta- carotene
16. Which of the following is least important when designing an RUTF product.-
: Attractive package graphics.
17. Which of the following foods is not shelf stable?: Greek yogurt
18. Which of the following is NOT a nutrition product type used for disaster
relief?: Protein-based Nutrient Supplement (PNS)
19. ________ is an example of a nutrient dense food that has been distributed in
West Africa to treat severe acute malnutrition, this formulation is a mixture of
peanut butter, fluid milk and powder sugar enriched with vitamins and miner-
als.: Plumpy'nut
20. ______________ is used to help sweet potato noodles stick together because
they do not contain _______________ , a wheat protein.: - [xanthan gum] is used to help sweet
potato noodles stick together because they do not contain
- [gluten], a wheat protein.
21. Which program doesn't belong to the World Food Program?: RUF
22. Which of the following is NOT a factor in determining the end of shelf life for
sweet potato noodles?: Anti-nutrients
, FS 201 Final
Study online at https://quizlet.com/_i3nb9j
23. Shelf-stable food (sometimes ambient food) is food of a type that can be
safely stored at room temperature in a sealed container. This includes foods
that would normally be stored refrigerated but which have been processed so
that they can be safely stored at room or ambient temperature for a usefully
long shelf life.: TRUE
24. QUIZZAM #3
Sensory analysis makes use of both people and ____________. People are, obvi-
ously, very important because they have opinions and will ultimately be making
product purchases.: machines
25. ___________________ (two words) is defined as "use of human senses (taste,
touch, sight, sound, smell), scientific instruments, and statistical approaches
to understand consumer reactions to foods and other products.: Sensory Evaluation
26. Why would we use machines instead of humans in sensory science?: Machines
can determine what compounds and how much of them are in a sample.
27. The type of papillae without taste buds on the tongue is ____: Filliform
28. The "fifth" taste, produced by the presence of free ____________ in foods, is
known as umami.: glutamate
29. The majority of a food's flavor is attributed to it's _______________. (one word,
lower case): Smell
30. Winter is a time for comfort foods. Walking into a house and inhaling the
aroma of cinnamon, a fresh batch of cookies, or a home-made soup is a won-
derful thing. When you smell these foods you are using ___________ olfaction.
(hint: one word).: Orthonasal
31. Why are Rini Basyamfar's sweet potato noodles an efficient emergency relief
food? (check all that apply): It provides a source of many nutrients., It is a familiar food to the Indonesian
people.
32. When you bite into a strawberry and begin to chew, you immediately sense
a wonderful assortment of flavors, which are produced in your mouth as you
chew. This is called __________ olfaction. (hint: one word): Retronasal
