FS 201 Final
Study online at https://quizlet.com/_i3nbq8
1. Match the fermented food to its source material:: Grasses, stalks, roots, other vegetable
material - Siliage
Malted Barley - Beer
Cabbage - Sauerkraut
Chili Peppers - Tabasco Sause
2. What are the disciplines for food science?: Chemistry, Microbiology, Engineering, Busi-
ness/marketing
3. Soil contains a great variety of microbes, the majority of which are what and
what?: Bacteria and Fungi
4. Creating very small milk fat particles using high pressure prevents the skim
and cream components of milk from separating. This process is called:: homoge-
nizing
5. _______ has many different disciplines. Microbiology deals with food safety.
_____ can be applied to control lipid oxidation, ice crystal size, and flavor foods.
Engineering is needed for ______ and package development.: Food science, Chemistry,
processing
6. Homogenization requires low pressure when mixing added ingredients such
as cream.: False, high pressure
7. Select all the illnesses associated with drinking raw unpasteurized milk:: E. coli
O157:H7, Scarlet Fever, Tuberculosis
8. Where and what year were the first NCSU dairy farms built?: Reynolds Coliseum in
1892
9. What pasteurization temperature and time is used for making ice cream at
NCSU?: 161 degrees F for 15 seconds
10. According to the "Ice Cream Makers" video we watched in class, the dairy
downstairs in Schaub Hall can produce how many different types of products?-
: Ice cream, skim milk, low fat milk, whole milk, and chocolate milk
11. The ___ at NCSU is currently located on Lake Wheeler Rd. The milk is trans-
ported to and processed at Schaub Hall: dairy farm
, FS 201 Final
Study online at https://quizlet.com/_i3nbq8
12. Howling Cow Vanilla ice cream contains stabilizers. Included in this ingre-
dient list is ______, which help the fat to mix with the water. Other stabilizers
are used to control the movement of water, including ______.: mono- and di-glycerides,
cellulose gum
13. 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.
14. In order to make milk safe to drink, it must be pasteurized at 161 degrees
Fahrenheit for ____ seconds.: 15
15. Why is it beneficial to blend different foods when preparing food aid for
disaster relief?: to ensure people receive the correct nutrients
16. Which of the following is least important when designing an RUTF product.
a. High nutrient content
b. Attractive package graphics.
c. A strong secondary package
d. Enhanced shelf life.: attractive page graphics
17. Which of the following foods is not shelf stable?
Select one:
a. Peanut butter
b. Pasteurized eggs
c. Infant formula
d. Granola bars: pasteurized eggs
18. ________ 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
, FS 201 Final
Study online at https://quizlet.com/_i3nbq8
19. _______ is used to help sweet potato noodles stick together because they do
not contain _____, a wheat protein.: xanthan gum, gluten
20. Which of the following is not included in the nutritional goals for food aids?
Select one:
a. 500 kcal per serving
b. 20 g carbohydrates per serving Good job!
c. 13 g protein per serving
d. Micronutrients to WFP standard: 20 g carbohydrates per serving
21. Food aid products usually have shelf life of at least ____ years.: 2
22. Rini's sweet potato noodles over come specific religious law challenges
related to ______ food laws. She used local food products to make the noodles.
Sweet potatoes were used to be sure there was enough ______ in the food.
Soy and mung beans were utilized to meet the ________ requirements for her
product.: Halal, vitamin A, protein
23. What are the 2 things that influence shelf-life of milk?
Select one or more:
a. The breed of cow
b. The heat treatment of the milk Yes! If milk is treated with ultra high temper-
ature pasteurization, the shelf-life is longer than high temperature, short time
pasteurization.
c. The packaging Yes, as we will learn later in the semester, aseptic processing
and packaging can extend the shelf life.
d. The fat level in the milk: The heat treatment of the milk, The packaging
24. The time and temperature used to UHT process milk creates a product
devoid of spoilage and harmful bacteria. Why is this milk not considered ster-
ile?: The milk is not packaged in a way that seals it from the environment
25. _______ acute malnutrition is defined by an extremely low weight to height
ratio. Symptoms can include _______ , which is categorized as a severe wasting
of muscle and fat tissue. ________ have been used to help properly care for mal-
, FS 201 Final
Study online at https://quizlet.com/_i3nbq8
nourished children above the age of six without medical complications.: severe,
marasmus, Ready to Use Therapeutic Foods
26. Which ingredient is not found in the dry compressed food often used by relief
agencies, BP-5?: Xanthan gum
27. In Rini's Sweet Potato Noodles, she fortified her noodles with _______ from
sweet potatoes. This is a precursor of ______ and considered a ______.: Beta carotene,
Vitamin A, Microcutrients
28. _____________ is a nutrient supplement that contains many vitamins and min-
erals to support optimal growth and development in young children.: Micronutrient
Powder
29. It was not important to Riki's mission to have simple ingredients.: False
30. What are some important reasons to conduct shelf-life studies for food
products?
Select one or more:
a. To make expiration dates.
b. To find the limiting factor in the shelf-life of a product.
c. To study how the product may change over time.
d. To determine how long the product will last with regards to quality (flavor,
texture, nutritional quality and appearance).
e. To determine the microbiological safety of the product.: To determine how long the
product will last with regards to quality (flavor, texture, nutritional quality and appearance).
To find the limiting factor in the shelf-life of a product.
To determine the microbiological safety of the product.
31. What factor(s) degrade(s) beta-carotene?: Beta-carotene degrades when stored in oxygen rich
conditions.
32. _______ is defined as "use of human senses (taste, touch, sight, sound, smell),
scientific instruments, and statistical approaches to understand consumer re-
actions to foods and other products.: Sensory Evaluation
Study online at https://quizlet.com/_i3nbq8
1. Match the fermented food to its source material:: Grasses, stalks, roots, other vegetable
material - Siliage
Malted Barley - Beer
Cabbage - Sauerkraut
Chili Peppers - Tabasco Sause
2. What are the disciplines for food science?: Chemistry, Microbiology, Engineering, Busi-
ness/marketing
3. Soil contains a great variety of microbes, the majority of which are what and
what?: Bacteria and Fungi
4. Creating very small milk fat particles using high pressure prevents the skim
and cream components of milk from separating. This process is called:: homoge-
nizing
5. _______ has many different disciplines. Microbiology deals with food safety.
_____ can be applied to control lipid oxidation, ice crystal size, and flavor foods.
Engineering is needed for ______ and package development.: Food science, Chemistry,
processing
6. Homogenization requires low pressure when mixing added ingredients such
as cream.: False, high pressure
7. Select all the illnesses associated with drinking raw unpasteurized milk:: E. coli
O157:H7, Scarlet Fever, Tuberculosis
8. Where and what year were the first NCSU dairy farms built?: Reynolds Coliseum in
1892
9. What pasteurization temperature and time is used for making ice cream at
NCSU?: 161 degrees F for 15 seconds
10. According to the "Ice Cream Makers" video we watched in class, the dairy
downstairs in Schaub Hall can produce how many different types of products?-
: Ice cream, skim milk, low fat milk, whole milk, and chocolate milk
11. The ___ at NCSU is currently located on Lake Wheeler Rd. The milk is trans-
ported to and processed at Schaub Hall: dairy farm
, FS 201 Final
Study online at https://quizlet.com/_i3nbq8
12. Howling Cow Vanilla ice cream contains stabilizers. Included in this ingre-
dient list is ______, which help the fat to mix with the water. Other stabilizers
are used to control the movement of water, including ______.: mono- and di-glycerides,
cellulose gum
13. 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.
14. In order to make milk safe to drink, it must be pasteurized at 161 degrees
Fahrenheit for ____ seconds.: 15
15. Why is it beneficial to blend different foods when preparing food aid for
disaster relief?: to ensure people receive the correct nutrients
16. Which of the following is least important when designing an RUTF product.
a. High nutrient content
b. Attractive package graphics.
c. A strong secondary package
d. Enhanced shelf life.: attractive page graphics
17. Which of the following foods is not shelf stable?
Select one:
a. Peanut butter
b. Pasteurized eggs
c. Infant formula
d. Granola bars: pasteurized eggs
18. ________ 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
, FS 201 Final
Study online at https://quizlet.com/_i3nbq8
19. _______ is used to help sweet potato noodles stick together because they do
not contain _____, a wheat protein.: xanthan gum, gluten
20. Which of the following is not included in the nutritional goals for food aids?
Select one:
a. 500 kcal per serving
b. 20 g carbohydrates per serving Good job!
c. 13 g protein per serving
d. Micronutrients to WFP standard: 20 g carbohydrates per serving
21. Food aid products usually have shelf life of at least ____ years.: 2
22. Rini's sweet potato noodles over come specific religious law challenges
related to ______ food laws. She used local food products to make the noodles.
Sweet potatoes were used to be sure there was enough ______ in the food.
Soy and mung beans were utilized to meet the ________ requirements for her
product.: Halal, vitamin A, protein
23. What are the 2 things that influence shelf-life of milk?
Select one or more:
a. The breed of cow
b. The heat treatment of the milk Yes! If milk is treated with ultra high temper-
ature pasteurization, the shelf-life is longer than high temperature, short time
pasteurization.
c. The packaging Yes, as we will learn later in the semester, aseptic processing
and packaging can extend the shelf life.
d. The fat level in the milk: The heat treatment of the milk, The packaging
24. The time and temperature used to UHT process milk creates a product
devoid of spoilage and harmful bacteria. Why is this milk not considered ster-
ile?: The milk is not packaged in a way that seals it from the environment
25. _______ acute malnutrition is defined by an extremely low weight to height
ratio. Symptoms can include _______ , which is categorized as a severe wasting
of muscle and fat tissue. ________ have been used to help properly care for mal-
, FS 201 Final
Study online at https://quizlet.com/_i3nbq8
nourished children above the age of six without medical complications.: severe,
marasmus, Ready to Use Therapeutic Foods
26. Which ingredient is not found in the dry compressed food often used by relief
agencies, BP-5?: Xanthan gum
27. In Rini's Sweet Potato Noodles, she fortified her noodles with _______ from
sweet potatoes. This is a precursor of ______ and considered a ______.: Beta carotene,
Vitamin A, Microcutrients
28. _____________ is a nutrient supplement that contains many vitamins and min-
erals to support optimal growth and development in young children.: Micronutrient
Powder
29. It was not important to Riki's mission to have simple ingredients.: False
30. What are some important reasons to conduct shelf-life studies for food
products?
Select one or more:
a. To make expiration dates.
b. To find the limiting factor in the shelf-life of a product.
c. To study how the product may change over time.
d. To determine how long the product will last with regards to quality (flavor,
texture, nutritional quality and appearance).
e. To determine the microbiological safety of the product.: To determine how long the
product will last with regards to quality (flavor, texture, nutritional quality and appearance).
To find the limiting factor in the shelf-life of a product.
To determine the microbiological safety of the product.
31. What factor(s) degrade(s) beta-carotene?: Beta-carotene degrades when stored in oxygen rich
conditions.
32. _______ is defined as "use of human senses (taste, touch, sight, sound, smell),
scientific instruments, and statistical approaches to understand consumer re-
actions to foods and other products.: Sensory Evaluation
