FS 201 FINAL
Study online at https://quizlet.com/_i3nbis
1. Select all of the following disciplines that are utilized by a food scientist: Engi-
neering, marketing, chemistry, microbiology, management
2. Hot cheetos is considered to be a ______ of the original cheetos: line extension
3. select all that are considered to be macronutrients: protein, fats, carbs, water
4. match the following with the correct terms: contains high amount of calories and/or vitamins
and minerals per serving-- nutrient dense
a nutrient needed in relatively large quantities--macronutrient
food is availiable and sufficient to support the needs of population-- food security
the total amount of water in a food product--moisture
the amount of water chemically available in a food--water activity
5. what does RUTF stand for: ready to use therapeutic food
6. which RUTF food contains milk powder, peanut butter, powdered sugar, vita-
mins and minerals, and roughly 500 kcals per package.: plumpy nut
7. along with having a high nutrient density, RUTFs must also be shelf stable.
which of the following are characteristics of shelf stable foods: low moisture and/or
water activity
processed to prevent spoilage
protective packaging
8. after hurricane matthew his last weekend, which of the following foods is not
a good shelf stable food to send for disaster relief: greek yogurt
9. ______ evaluation is a discipline used to evoke, measure, analyze and interpret
responses perceived by the senses of sight, smell, touch, taste, and hearing.
These responses could be positive or negative: sensory
10. The snap, crackle, and popping heard during frying is the result of what
compound escaping from the food being fried: water
11. frying insects as we did in class or anything else for that matter demon-
strates a variety of these including: rapid heating
dehydration
conductive heat transfer
high degree of safety
crispy textures
12. name one key micro-nutrient or macro-nutrient that insects can supply: protein
, FS 201 FINAL
Study online at https://quizlet.com/_i3nbis
13. what is FER: the ratio of the amount of food consumed of the amount of weight gained by a food animal
14. which of the following ingredients are incorporated in Rini's sweet potato
noodles: xanthan gum
mung bean flour
sweet potato flour
soy flour
15. match the following grade percentage with the proper description: the final is
worth 30
quizzam is 25
essays are 25
weekly discussion is 30
if i miss all of my essays i get a 75
if i take this class pass/fail i need a 70 or greater
16. cows can not digest grass but can extract nutrients from it by the action of
microbial____: fermentation
17. what is the process of mild-heat processing that kills pathogenic bacteria on
food such as milk: pasteurization
18. which is not included in the 5 basic tastes: spicy
19. ------ is defined as "A scientific discipline used to evoke, measure, analyze, and
interpret those responses to products that are perceived by the senses of sight,
smell, touch, taste, and hearing.: sensory evaluation
20. ______analysis is an objective type of sensory analysis that involves using ma-
chines in order to determine the compounds in food and possible differences
between samples of food: instrumental
21. _____is one of the basic tastes. The primary sources of this taste includes
monosodium glutamate (MSG), broth, shiitake mushrooms, ranch dressing
and Parmesan cheese. This taste is also produced by other ingredients like
guanylates and inosinates and is part of the sensory profile of tomatoes and
even green tea.: umami
22. the Tastes salty and sour affect___ channels: ion
23. if you were a food critic or sommelier, which of these conditions would you
PREFER to have?: hypergeusia
, FS 201 FINAL
Study online at https://quizlet.com/_i3nbis
24. Volatile compounds, like those produced when frying fish or toasting bread
or making microwave popcorn relate to our sense of___: smell
25. Some people cannot smell particular types of aroma compounds, but can
smell others. This is called ____: specific anosmia
26. The majority of a food's flavor is attributed to it's ____: aroma
27. The NC State fair is fast approaching! One of the best parts about the fair is
the immense variety of fried foods for you to enjoy (and smell!). As you walk
through the fair, your nose is assaulted by an incredible range of smells. When
you smell these foods you are using____ olfaction: orthonasal
28. 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: retronasal
29. Flavor is a combination of_____: aroma and taste
30. Which of the following pepper listed below is the hottest in terms of Scoville
heat units?: carolina reaper
31. Which foods stimulate these specific nerve endings?: tingling-carbonic acid
numbing-menthol
burning-chili peppers
stinging-mustard
32. Amazingly, these two opposite sensations are both produced by stimulating
the____ nerve: trigeminal
33. _____Action Levels are FDAs guidelines that limit the amount of animal hair,
rodent droppings and insect pieces/parts that are considered harmless and
unavoidable in the food supply.: defect
34. What are the advantages of food insects for humans?: great source of protein and b12
high feed efficiency
meat alternative
less impact on environment
35. Which of the following describes the process of heating ice cream from the
rock solid stage to a point where it can be scooped and eaten?: tempering
Study online at https://quizlet.com/_i3nbis
1. Select all of the following disciplines that are utilized by a food scientist: Engi-
neering, marketing, chemistry, microbiology, management
2. Hot cheetos is considered to be a ______ of the original cheetos: line extension
3. select all that are considered to be macronutrients: protein, fats, carbs, water
4. match the following with the correct terms: contains high amount of calories and/or vitamins
and minerals per serving-- nutrient dense
a nutrient needed in relatively large quantities--macronutrient
food is availiable and sufficient to support the needs of population-- food security
the total amount of water in a food product--moisture
the amount of water chemically available in a food--water activity
5. what does RUTF stand for: ready to use therapeutic food
6. which RUTF food contains milk powder, peanut butter, powdered sugar, vita-
mins and minerals, and roughly 500 kcals per package.: plumpy nut
7. along with having a high nutrient density, RUTFs must also be shelf stable.
which of the following are characteristics of shelf stable foods: low moisture and/or
water activity
processed to prevent spoilage
protective packaging
8. after hurricane matthew his last weekend, which of the following foods is not
a good shelf stable food to send for disaster relief: greek yogurt
9. ______ evaluation is a discipline used to evoke, measure, analyze and interpret
responses perceived by the senses of sight, smell, touch, taste, and hearing.
These responses could be positive or negative: sensory
10. The snap, crackle, and popping heard during frying is the result of what
compound escaping from the food being fried: water
11. frying insects as we did in class or anything else for that matter demon-
strates a variety of these including: rapid heating
dehydration
conductive heat transfer
high degree of safety
crispy textures
12. name one key micro-nutrient or macro-nutrient that insects can supply: protein
, FS 201 FINAL
Study online at https://quizlet.com/_i3nbis
13. what is FER: the ratio of the amount of food consumed of the amount of weight gained by a food animal
14. which of the following ingredients are incorporated in Rini's sweet potato
noodles: xanthan gum
mung bean flour
sweet potato flour
soy flour
15. match the following grade percentage with the proper description: the final is
worth 30
quizzam is 25
essays are 25
weekly discussion is 30
if i miss all of my essays i get a 75
if i take this class pass/fail i need a 70 or greater
16. cows can not digest grass but can extract nutrients from it by the action of
microbial____: fermentation
17. what is the process of mild-heat processing that kills pathogenic bacteria on
food such as milk: pasteurization
18. which is not included in the 5 basic tastes: spicy
19. ------ is defined as "A scientific discipline used to evoke, measure, analyze, and
interpret those responses to products that are perceived by the senses of sight,
smell, touch, taste, and hearing.: sensory evaluation
20. ______analysis is an objective type of sensory analysis that involves using ma-
chines in order to determine the compounds in food and possible differences
between samples of food: instrumental
21. _____is one of the basic tastes. The primary sources of this taste includes
monosodium glutamate (MSG), broth, shiitake mushrooms, ranch dressing
and Parmesan cheese. This taste is also produced by other ingredients like
guanylates and inosinates and is part of the sensory profile of tomatoes and
even green tea.: umami
22. the Tastes salty and sour affect___ channels: ion
23. if you were a food critic or sommelier, which of these conditions would you
PREFER to have?: hypergeusia
, FS 201 FINAL
Study online at https://quizlet.com/_i3nbis
24. Volatile compounds, like those produced when frying fish or toasting bread
or making microwave popcorn relate to our sense of___: smell
25. Some people cannot smell particular types of aroma compounds, but can
smell others. This is called ____: specific anosmia
26. The majority of a food's flavor is attributed to it's ____: aroma
27. The NC State fair is fast approaching! One of the best parts about the fair is
the immense variety of fried foods for you to enjoy (and smell!). As you walk
through the fair, your nose is assaulted by an incredible range of smells. When
you smell these foods you are using____ olfaction: orthonasal
28. 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: retronasal
29. Flavor is a combination of_____: aroma and taste
30. Which of the following pepper listed below is the hottest in terms of Scoville
heat units?: carolina reaper
31. Which foods stimulate these specific nerve endings?: tingling-carbonic acid
numbing-menthol
burning-chili peppers
stinging-mustard
32. Amazingly, these two opposite sensations are both produced by stimulating
the____ nerve: trigeminal
33. _____Action Levels are FDAs guidelines that limit the amount of animal hair,
rodent droppings and insect pieces/parts that are considered harmless and
unavoidable in the food supply.: defect
34. What are the advantages of food insects for humans?: great source of protein and b12
high feed efficiency
meat alternative
less impact on environment
35. Which of the following describes the process of heating ice cream from the
rock solid stage to a point where it can be scooped and eaten?: tempering
