North Dakota FFA
2014 State Food Science Objective Test
Please complete the scantron sheet provided for the following 50 questions. You must use a Pencil. Turn in
the test to the room coordinator. Check with room coordinator if scantron scheet needs to be turned in
before you leave.
ABSOLUTELY NO WRITTEN TESTS MAY BE TAKEN FROM THE ROOM OR YOU WILL NOT
RECEIVE A SCORE.
1. A sequence in which increasingly larger, more complex organisms use smaller, less complex organisms
as food.
A. Scientific Principle
B. Food Science life
C. Food Chain
D. Domestication
2. _____________ is a naturally occurring chemical in chili peppers that makes them hot.
A. Glucosinolate
B. Nitrate
C. Ascorbic acid
D. Capsaicin
3. Cola is an example of a(n) __________________________________
A. Element
B. Homogeneous mixture
C. Compound
D. Heterogeneous mixture
4. A calorie is the amount of energy required to raise _______________________of water to one degree
____________________________.
A. 1 ounce, Fahrenheit
B. 1 kilogram, Centigrade
C. 1 gram, Centigrade
D. 1 kilogram, Fahrenheit
5. To evaluate product characteristics such as flavor, texture, and shape, food scientists rely on
____________________ who are specialized groups of people who evaluate food samples.
A. Sensory evaluation panelists
B. Biotechnologists
C. Statisticians
D. Food Chemists
6. By federal law, baking powder must yield at least _____ CO2 for every 100 g of powder.
A. 7 g
B. 12 g
C. 19 g
D. 25 g
7. A solution containing more OH- ions that H+ ions is considered to be ________________________.
A. A neutral
B. A basic
C. An acidic
D. A mixed
8. Less tender cuts of meat can be tenderized by using enzymes in ________________________that are
extracted from the papaya fruit.
A. Ficin
B. Papain
C. Bromelin
D. Maltase
9. This essential nutrient provides the body with its most concentrated source of energy.
A. Vitamins
B. Proteins
C. Fats
D. Carbohydrates
10. An illness caused by consuming a food that contains a harmful metabolite from a microorganism.
A. Food-born Infection
B. Food-born Toxins
C. Pathogens
D. Food-borne intoxication
11. A canning method where uncooked food is placed into a container than filled with boiling water or
juiced and closed with a ring band is called __________________________
A. Cold pack
B. Sulfating
C. Carmelization
D. Dehydration
12. It takes approximately ____________________pounds of whole milk to make 1 pound of butter.
A. 7.6
B. 8.2
C. 14.8
D. 21.2
13. Food companies sometimes use potassium chloride instead of sodium chloride to lower the sodium
content of a food product; however, potassium chloride can have a ____________aftertaste.
A. Sour
B. Bitter
C. Sweet
D. Spicy
14. __________________is a form of carbohydrates that is found in meat.
A. Myosin
B. Collagen
C. Glycogen
D. Clucose
15. A food scientist is conducting an experiment and measuring a volume of a liquid in a buret. The
volume of liquid is read from the _______________________.
A. Mendelevium
B. Meniscus
C. Meitnerium
D. Mendotium
16. Which of the following are needed to calculate your Body Mass Index?
A. Age
B. Height
C. Weight
D. All of the above
17. HACCP is a systematic, science based process control system for ___________________________.
A. Food quality
B. Food safety and quality
C. Sanitation
D. Food Safety
18. Which of these is a chronic disease of the heart and blood vessel system?
A. Cancer
B. Hypertension
C. Cardiovascular diseases
D. Diabetes
19. Metabolism of food involves two separate processes. One of these, ___________________involves
breaking down complex molecules into simpler ones during chemical reactions.
A. Catabolism
B. Osmosis
C. Anabolism
D. Hydrogenation
20. A.
A.
B.
C.
D.
What substance do potatoes contain which can cause severe reactions in people?
Starch
Solanine
Alkaloid
Mutagen
21. Which of the following foods would be exempt from nutritional labeling?
A. Fruit bars
B. Milk
C. Diet foods
D. Coffee
22. Bacteria multiply rapidly in the temperature range of ____________________. It is commonly called
the temperature danger zone.
A. 40-140 degrees F
B. 40 – 160 degrees F
C. 45-150 degrees F
D. 40 – 160 degrees F
23. The nutrient that has the most calories is:
A. Proteins
B. Fats
C. Carbohydrates
D. Vitamins
24. Fermentation of glucose with yeast produces ____________________________.
A. Ammonia, carbon dioxide, and water
B. Ethyl alcohol and carbon dioxide
C. Carbon dioxide and water
D. Carbon dioxide, sodium carbonate, and water
25. __________________________is the type of wheat most commonly used to manufacture pasta.
A. Club Wheat
B. Hard Red Spring Wheat
C. Hard Red Winter Wheat
D. Durum Wheat
26. Food components such as fat that do not dissolve in water are considered _________________.
A. Insoluble
B. Miscible
C. Volatile
D. Indestructible
27. A sticky substance which accumulates on the surface of meat; contains high levels of protein and
water and acts as a glue to help bind meat pieces together upon cooking is:
A. Dextrose
B. Exudate
C. Maltodextrin
D. Adrenosine Triphosphate
28. Failure to cool milk after milking is likely to result in a (an) ________________________flavor
A. Bitter
B. Oxidized
C. Rancid
D. High Acid
29. The ability of a food additive to do what it is supposed to do :
A. Accordance
B. Hibitor
C. Efficacy
D. Containment
30. Sugar that is sweeter than sucrose:
A. Lactose
B. Fructose
C. Glucose
D. Maltose
31. The length of time required at a specific temperature to destroy 90% of the microorganisms when
processing food:
A. D- Value
B. F-value
C. T-value
D. Z value
32. A common process used in the food industry that involves the addition of salt, sugar, and vinegar to
vegetables to lengthen their shelf life.
A. Extrusion
B. Leaching
C. Pickling
D. Lyophilization
33. The portion of the kernel in grains that contains the embryo of a future plant, as well as the lipid or oil.
A. Bran
B. Germ
C. Endosperm
D. Husk
34. A consumer finds a piece of plastic in their yogurt cup. This piece of plastic is an example of a
_____________________hazard.
A. Biological
B. Chemical
C. Ergonomic
D. Physical
35. When you consume a cracker, the texture that you perceive is the result of several sensations
including consistency, mouth feel and _______________________________.
A. Aroma
B. Flavor
C. Color
D. Sound
36. The weight of one gallon of milk is approximately ______________________________.
A. 3.8 pounds
B. 6.8 pounds
C. 8.6 pounds
D. 15.5 pounds
37. A subject that is helpful in the Food Science field and involves using biology, genetics, and technology
to improve plants, animals, and microorganisms for food production.
A. Bromatology
B. Apiology
C. Biotechnology
D. Zymology
38. The HACCP process uses _________________________to show the entire food processing operation.
A. Flow charts and diagrams
B. Pictures
C. Food processing software
D. Risk assessment
39. Resistant connective tissue found in meat.
A. Actin
B. Elastin
C. Myosin
D. Myoblobin
40. Based on principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a
_______________________________hazard.
A. Biological
B. Physical
C. Chemical
D. Non existant
41. Fluid milk contains ________________________percent water.
A. 12
B. 56
C. 88
D. 92
42. Potato Chips are commonly sealed in packages flushed with pure nitrogen to minimize oxidation that
would lead to unpleasant flavors, other wise known as ________________________.
A. Stabilization
B. Carmelization
C. Subacute toxicity
D. Rancidity
43. Oxymyoglobin is responsible for the bright cherry red color of _____________________________.
A. Ground Beef
B. Apples
C. Tomatoes
D. Red velvet cake
44. A bacteria that can contaminate poultry products and cause food borne illness in humans is:
A. Salmonella
B. Clostridium
C. Cholera
D. Lactobacillus
45. As popcorn heats, the _____________________inside each kernel expands. Pressure builds causing
the corn to pop.
A. Endosperm
B. Starch
C. Corn Oil
D. Water
46. Heat treatment that destroys all pathogenic organisms but does not destroy all spoilage organisms.
A. Homogenization
B. Pasteurization
C. Emulsification
D. Sterilization
47. A taste component that is best described as savory, pungent, delicious, or musty
A. Bitter
B. Sour
C. Sweet
D. Umami
48. Access to enough food for people to maintain an active, healthy lifestyle.
A. Food safety
B. Food biotechnology
C. Food security
D. Food bio-defense
49. Microorganisms that cause human disease:
A. Parasites
B. Spores
C. Molds
D. Pathogens
50. A serving size on nutritional labels must be given in _______________________________.
A. Common household measurements
B. Metric
C. English measurements
D. All measures
PLEASE TURN IN TEST—YOU WILL BE TOLD IF YOU NEED TO TURN IN SCANTRON SHEET
KEY------------------------------2014 NORTH DAKOTA FFA STATE FOOD SCIENCE OBJECTIVE TEST
1. C
26. A
2. D
27. B
3. B
28. D
4. C
29. C
5. A
30. B
6. B
31. A
7. B
32. C
8. B
33. B
9. C
34. D
10. D
35. D
11. A
36. C
12. D
37. C
13. B
38. A
14. C
39. B
15. B
40. C
16. D
41. C
17. D
42. D
18. C
43. A
19. A
44. A
20. B
45. D
21. D
46. B
22. A
47. D
23. B
48. C
24. B
49. D
25. D
50. A