Professional Documents
Culture Documents
1. Major goals of food scientists and food processing engineers are to develop new methods that improve quality, increase
efficiency, or both.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: OTHER PROCESSES
2. The most common drying method is an older method called roller drying.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: DRYING
3. Size reduction to a product can be accomplished through the use of high-shear forces, graters, cutters, or slicers.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: SIZE REDUCTION
4. Food products are not often required to be cleaned before they are used and if required, a rinse in water will be
sufficient.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: CLEANING
5. Two major reasons to mix products are to provide heat transfer or to incorporate ingredients.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: MIXING
7. Ohmic heating is a new technology for controlling spoilage and eliminating food-borne pathogens.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: OTHER PROCESSES
8. High hydrostatic pressure (HHP) is used to decaffeinate coffee and tea and most major brewers use flavors that are
extracted from hops with HHP.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: OTHER PROCESSES
9. In ohmic heating, an advanced thermal processing method, food material is heated by passing electricity through it.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: OTHER PROCESSES
10. Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: CLEANING
11. ____ can be achieved on the basis of density or size and shape.
a. Separation b. Quality
c. Clarification d. Flavor
ANSWER: a
POINTS: 1
REFERENCES: SEPARATING
13. A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.
a. positive b. centrifugal
c. negative d. hand
ANSWER: a
POINTS: 1
REFERENCES: SIZE REDUCTION
14. ____ and ____ are already solid and lend themselves to sun or tray drying.
a. Cheese, meats b. Fruits, vegetables
c. Cheese, vegetables d. Fruits, meats
ANSWER: b
POINTS: 1
REFERENCES: DRYING
15. A common and the least expensive drying method is ____ drying.
a. freeze- b. sun or tray
c. spray d. oven
ANSWER: b
POINTS: 1
REFERENCES: DRYING
16. _____ is the most efficient method of heating fluids of low viscosity.
a. tubular heat exchanges b. swept surface heat exchanges
c. plate heat exchanges d. radiation exchanges
ANSWER: c
POINTS: 1
REFERENCES: HEAT EXCHANGING
19. The weight of a freeze-dried food is reduced by _____ without a change in its volume.
a. 40 percent to 50 percent b. 70 percent to 90 percent
c. 20 percent to 35 percent d. 55 percent to 65 percent
ANSWER: b
POINTS: 1
REFERENCES: HEAT EXCHANGING
20. Packaging is used for a variety of purposes but the principal role of packaging is to _____.
a. ensure the food product is safe b. protect food from microbial contamination
c. improve the usefulness of the product d. ship the product
ANSWER: a
POINTS: 1
REFERENCES: PACKAGING
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