Principles of Food Science and Technology (XXXX)

BSc Food Science and Technology - FST

Semester: Second Semester

Level: 200

Year: 2013

Answers (200 )
THE REPUBLIC OF CAMEROUN
Peace-Work-Fatherland
THE UNIVERSITY OF BAMENDA
THE COLLEGE OF TECHNOLOGY
(COLTECH)
2
nd
Semester Examination
Course Title: Principles of Food Science and Technology Level200
Duration: 1 Hour Lecturer: Mr. Mahbou Academic Year: 2013/2014
Instruction to candidates: write the letter of the correct answer in the answer booklet.
PART ONE
Write:
A: if 1 only is correct
B: if 2 only is correct
C: if 3 only is correct
D: if 1 and 2 are correct
E: if 2 and 3 are correct
F: if 1 and 3 are correct
G: if all are correct
H: none is correct
1. In order to optimize the storage quality and extend shelf-life of fresh and value-added products, a
clear understanding of the role of the following factors in spoilage is important except:
1. The environmental conditions.
2. The nature and types of microorganisms present.
3. The final microbial load and chemical components in the food.
2.
1. Deterioration or undesirable quality changes may be the result of microbiological or physical
changes in the product.
2. Factors identified as causes of deterioration usually encourage the conditions that lead to
quality losses.
3. Time is an important factor in the spoilage of produce
3.
1. Enzymatic and non-enzymatic changes are physical factors responsible for the deterioration
and spoilage of foods.
2. Respiration is a biochemical factor responsible for the deterioration and spoilage of foods.
3. Bruising is a physiological factor responsible for the deterioration and spoilage of foods.
4.
1. Most insects will not breed if the temperature exceeds 35°C or falls below 10°C.
2. Many insects cannot reproduce satisfactorily unless the moisture content of their food is less
than about 11%.
3. Cereals are however not subject to pest attack.
5.
1. The carotenoids are lipid-soluble compounds responsible for many yellow and red colours of
plant and animal products.
2. The carotenoids are water-soluble compounds responsible for the many yellow colours of
plant.
3. Anthocyanins are reddish water-soluble pigments.
6.
1. Food deterioration cannot occur as a result of the activities of enzymes, bacteria and fungi.
2. The mixture of the food composition and packaging material influences food deterioration.
3. Environmental temperature and the storage conditions have no roles in food deterioration.
7.
1. Braising is short frying followed by stewing.
2. Breasting is frying under pressure.
3. Broiling is cooking at high temperature usually water at 100°C.
8.
1. Simmering is cooking in water with gentle heating.
2. Steaming is cooking in steam at 100°C.
3. Stewing is simmering in a small amount of water in a closed container.
9.
1. Escherichia coli is not an indicator of faucal or sanitary contamination.
2. Bacillus subtilis globigii can be used as a maker to measure the competence of sterilization.
3. Cross- contamination occurs when bacteria are transferred onto food either directly or
indirectly.
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10.
1. Malaria is a system of food poisoning.
2. Food poisoning may result if consumed food is contaminated by certain pathologic bacteria or
their toxins.
3. Cross-contamination is the contamination of a food product from same source.
11.
1. Preservation of food is accomplished by controlling and/or destroying the agents of food
spoilage.
2. Refrigeration is a crystallization process.
3. Lyophilisation is cooling, chilling and immediately freezing food.
12. The objective and intensity of a heat treatment is determined to a large extent by:
1. The nature of the food and its degree of contamination.
2. The microorganisms that proliferate on it.
3. The heat resistance of the microorganisms and their spores.
13. The typical heat treatment used for the pasteurization of milk is:
1. 72°C for 15 seconds followed by rapid cooling to 7°C.
2. Heating up to 63°C for 30 minutes.
3. 90°C for 0.5seconds and 94°C for 0.1.
14. Wine and fruit juices are normally de-aerated prior to pasteurization in order to:
1. Add oxygen and minimize oxidative deterioration of the products.
2. Add oxygen and maximize oxidative deterioration of the products.
3. Remove oxygen and maximize oxidative deterioration of the products.
15.
1. Food irradiation involves the use of either high-speed electron beams or high energy radiation.
2. Treatment of food with ionizing radiation is not a useful tool for control of the presence of
food-borne non-spore-forming pathogenic bacteria.
3. Irradiation has no direct and indirect effects on biological materials.
PART TWO (write the letter of the correct answer)
16. The conversion of raw agriculture materials to edible products: a) Primary processing b)
Secondary processing c) Tertiary processing d) Food processing
17. Lipid oxidation is a ….... food quality is a: a) Physicochemical b) Microbiological c) Sensory
d) Nutritional
18. Non-enzymatic browsing is one of the major causes of deterioration which occurs during storage
of dried and concentrated foods. This phenomenon is equally termed:
a) Maillard reaction b) Caramerisation c) Retro-gradation d) Browning
19. Extrinsic factors controlling the rate of food deterioration reactions are the following except: a)
Gaseous atmosphere b) Relative Humidity c) Temperature d) Nutrient content
20. The use of low doses of ionizing radiation adequate for reducing the number of spoilage
organisms: a) Radurisation b) Radicidation c) Radappertisation d) Commercial sterility
21. It is the act making any commodity impure by admixture of other or baser ingredients
deliberately: a) Contamination b) Putrefaction c) Adulteration d) Additivity
22. Heavy metals such as lead, mercury, zinc, and copper may cause: a) Physical contamination b)
Chemical contamination c) Bacterial contamination d) Microbial contamination
23. A brief immersion of fruits, vegetables, etc. in boiling water or steam which may iactivate enymes
that cause deterioration of foods during frozen storage: a) Dipping b) Cooking c) Boiling d)
Blanching
24. A common sporulating microbe in canned food is: a) Staphylococcus aureus b) Escherichia coli c)
Clostridium botulism d) Aspergillus flavius
25. A repeated application of a lower degree of heat to a food product to destroy spore forming
pathogenic microorganisms: a) Blanching b) Pasteurization c) Sterilization d) Tyndallization
26. A process which involves heating food items to about 80°C-100°C to destroy the vegetative
pathogens, allowing them to cool to about 37°C so that the spores can gamete: a) Blanching b)
Pasteurization c) Sterilization d) Tyndallization
27. It is a food quality control system with core responsibilities of establishing regulatory measures
and monitory performance: a) Food Control Management b) Regulation c) Food laws d)
Inspection services
28. Ultrasonic vibration can be used to decontaminate foods contaminated by: a) Biological
contamination b) Physical contamination c) Chemical contamination
29. Critical control points are put to ……… along a production chain: a) Eliminate hazards b) Prevent
hazards c) Reduce hazards to acceptable levels d) All of the above
30. The combination of temperature and time to eliminate a number of microorganisms from a food
product: a) Time processing b) Temperature processing c) Thermal processing d) Hurdle
processing
31. The pasteurization process for fruit juices is aimed at inactivating certain enzymes such as: a)
Pectinestearases and polygalacturonases b) Polygalacturonases only c) Pectinestearases only
32. The sterilization of liquid foods by rapidly heating them in tubular heat exchangers followed by
holding and cooling steps: a) Tyndallization b) Dole Aseptic Canning system c) Pasteurization
33. Cooking with direct rays of heat: a) Infrared cooking b) Steaming c) Poaching d) Grilling
34. A mycotoxin is: a) Bacterial contamination b) Viral contamination c) Fungal infection d) Parasitic
infection
35. HACCP in food technology is limited to: a) Food b) Food safety c) Pharmaceutical safety d) Both
A and B
Bonne Chance!!! Mr. Mahbou. The END
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