Principles of Food Science and Technology (XXXX)
BSc Food Science and Technology - FST
Semester: Second Semester
Level: 200
Year: 2014
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COLLEGE OF TECHNOLOGY, UBa.
Course Title: Principles of Food and Technology, Level200 Final Exam
Duration: 2 hours
Lecturer: Prof. Tanya Agatha; Academic Year: 2013/2014
Name…………………………………………………Registration Number………………………
Date and Place of birth……………………………………………………………………………
Code……………
Course Title: Principle of Food Science and Technology Code……………
Instructions: circle only one correct answer on the question paper.
1. Some foods are high-risk, as they provide the ideal conditions for microorganisms to grow:
a) meat and meat products b) milk and dairy products c) fruit d) all of the above e) only a
and b are correct
2. ……………is not a common factor leading to food poisoning: a) preparation of food too far
in advance b) storage at ambient temperature c) inadequate cooling d) inadequate reheating
e) overcooking
3. ……………is not a symptom of food poisoning: a) severe vomiting b) constipation c)
exhaustion d) headache e) fever
4. ……………is not a way of preventing food spoilage, contamination and poisoning: a) it is
not illegal to sell food that has passed its “used by” date b) if the buyer consumes it
immediately c) dented or rusted cans of food should not be purchased d) frozen food which
has frozen together in the pack should not be purchased e) only shop in clean and hygienic
stores
5. ……………is not true about fruits and vegetables: a) fruits and vegetables have similar
nutritive properties b) 50% or more of weight is water c) little energy or protein d) contain
fibres which are useful in preventing constipation e) all of the above
6. ……………is not a sign and symptom of Clostridium botulinum: a) voice change b) double
vision c) drooping eyelids d) severe diarrhoea e) death within a week or a slow recovery over
months
7. ……………is not true about milk: a) the milk of each species of animal is a complete food
for its young b) about half a litre of cow milk contributes to about 90% of the calcium c)
30% - 40% of the riboflavin d) 1% to 8% of the protein e) 10% - 20% of the calories
8. ……………is not true about meat: a) meats generally consist of about 20% of protein b)
20% fat c) 80% water d) energy value varies in direct proportion to the fat content e) high
biological value
9. Liver is the storage organ for these nutrients, all except: a) proteins b) vitamin A c) B
12
d)
excellent source of Riboflavin e) Folic Acid
10. ……………is not true about beverages: a) adult are to drink 1 – 4litres of water a day b)
fruit juices provide vitamin C c) fruit juices provide good sources of potassium, but low in
sodium d) coffee and tea provide no nutritive value except some niacin and fluoride e) beer
contains 2 – 6% alcohol, natural wines about 10 – 13%, and most spirits up to 40%
11. ……………is not true about changing food habits and related problems: a) have had harmful
effects in the affluent developed nations a well b) there is a decrease in sedentary nature of
jobs c) dependence on fast – foods as replacement for normal healthy meals d) increases
nutritional deficiency diseases, even among the educated e) increased intake of saturated fat
and cholesterol
12. ……………is not true about protein and nutrition: a) plants, bacteria and other
microorganisms synthesize all the amino acids b) humans and most animals cannot
synthesize all of their amino acids c) of the 20 amino acids that make up proteins, 8 are
considered “essential” d) a diet containing these essential amino acids is very important for
sustaining growth and health e) when any of the essential amino acids is absent, the
remaining ones are converted into energy-yielding compounds
13. ……………is not true about fats and oils: a) the predominant substance in fats and oils is
glycerol b) fats and oils consist of a chain of carbon atoms with a carboxylic acid group at
one end c) the number of carbon atoms ranges from 4 to more than 22 d) the chain lengths
are nearly always even numbers e) butyric acid is an example of a saturated fatty acid
14. ……………is (are) true about yams: a) yams make up the genius Dioscorea of the family
Dioscoreaceae b) yams are a good source of the chemical steroids c) yam is a perennial herb
d) all of the above e) only a and b are true
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15. ……………is not true about problems of the traditional yam process: a) low level of hygiene
b) drying time depends on the prevailing weather conditions c) contamination by extraneous
matter and infestation by rodents is high d) consistencies in the products obtained from
different locations e) the finished product often contains faecal matter, dead products and
their eggs amongst them
16. Foods that increase iron absorption include: a) coffee, milk and apples b) whole-grain cereal
products, bean and nuts c) fruits, broccoli and parsley, guavas d) milk, fish and orange
17. Which of the following food activities is added to margarine during processing to prevent
rancidity? a) humectants b) antioxidants c) emulsifiers d) thickeners
18. What is the ideal temperature for pathogens to flourish? a) 10 degrees b) 55 degrees c) 37
degrees d) 90 degrees
19. How many times can one reheat leftovers? a) as many times as possible b) twice c) four
times d) you should only reheat leftovers once
20. What are the basic steps for washing hands? a) wash thoroughly with water and dry b) apply
soap, wash thoroughly, rinse and use paper towels c) apply soap, wash thoroughly d) wash
thoroughly with water
21. Which of the following is true about bacteria? a) bacteria multiply and grow faster in a warm
environment b) bacteria need air to survive c) each type of bacteria can give people food
poisoning d) by freezing food, one can kill bacteria
22. …………………macronutrients and micronutrients in food can be reduced by: a)
transformation b) new processing techniques c) new varieties of plants d) cooking methods
e) all of the above
23. ……………is not true about the four main nutrients found in bread, cereal, rice and pasta
group: a) B vitamins b) Iron (if enriched) c) Zinc d) carbohydrate e) fibre
24. ……………is not one of the four of the main nutrients found in milk: a) protein b) Calcium
c) fat d) Phosphorus e) vitamin D
25. Before using any canned food, you should look at it to be sure the food is safe. ……………
is not a sign of unsafe canned food: a) a bulging lid b) sealed lid c) rising air bubbles d)
unnatural colour
26. All the statement about omega–3 fatty acids are true except: a) they help in maintaining
healthy triglyceride and high-density lipoprotein b) they have significantly contributed to the
CVC epidemic c) they are necessary for healthy infant growth and development d) they
play an important role in the production of hormones that govern numerous processes
27. Products that contain live microorganisms in sufficient numbers to alter intestinal micro flora
and promote intestinal microbial balance are known as: a) probiotics b) fruits and vegetables
c) antibiotics d) digestive enzymes
28. …………..is a food from the meat group: a) fish b) peanut butter c) eggs d) all of the above
e) none of the above
29. A deficiency of thiamine (vitamin B1) in the diet causes: a) osteopenia b) beriberi c) pellagra
d) scurvy
30. What does it mean when foods are “enriched” or ”fortified”?: a) foods have nutrients added
or replaced to make them more nutritious b) foods are cooked to make them more nutritious
c) foods are packaged to protect their nutritional value d) foods are made “smarter than a
fifth grader” and ”stronger than dirt” e) all of the above
31. Food scientists may find and develop ways except in one of the following to: a) process food
b) preserve food c) package food d) prepare food e) store food
32. ……………is not true about fruits and vegetables: a) similar nutritional properties b) 50% is
of their weight is water c) they provide comparatively little energy d) they provide little or
no protein e) many contain vitamin c and carotene
33. People with lactose intolerance can tolerate the following except………………………….:
a) concentrated milk b) whole milk c) sour milk d) skimmed milk e) 2% milk
34. Black bread mould: a) also called Aspergillusniger b) one of the least familiar moulds c)
airborne spore that germinate on contact d) all of the above e) only a and c are correct
35. Constant food supply in Cameroon is ensured: a) by extra-seasonal conservation and storage
of food products b) adequate preservation storage facilities are available during periods of
plenty c) consumption and industrial production patterns are markedly seasonal d) all of the
above are correct e) only a and b are correct
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