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Animal Sciences, 4/e
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Animal Products
Chapter Quiz
1
Lack of which nutrient in the diet is most likely to inhibit production of protective antibodies and lower disease resistance?
A)
calcium
B)
protein
C)
fat
D)
carbohydrates
E)
vitamin D
2
Proteins are composed of what essential compounds?
A)
triglycerides
B)
vitamins
C)
glycogens
D)
amino acids
E)
sugars
3
Which type of saturated fatty acid has been found to have anti-inflammatory effects and potentially reduce the incidence of heart disease in humans?
A)
omega-3
B)
saturated
C)
glycerins
D)
linoleic
E)
arachidonic
4
Which of the following products contains more carbohydrates than any other animal product?
A)
liver
B)
poultry meat
C)
milk
D)
red meat
E)
honey
5
Milk is the only substance in nature to contain which of the following nutritional compounds?
A)
maltose
B)
lactose
C)
sucrose
D)
glucose
E)
cellulose
6
The primary source of niacin from animal products in the American diet is which of the following?
A)
fluid milk
B)
eggs
C)
meat
D)
fish
E)
cheese
7
Which of the following is correct concerning pasteurization?
A)
Pasteurization kills all pathogenic organisms in milk.
B)
Pasteurization kills all organisms in milk.
C)
Pasteurization is designed to reduce the incidence of allergic reaction to milk consumption.
D)
Pasteurization breaks up the milk fat globules to stop the cream from rising in milk.
E)
All of the above answers are correct statements about pasteurization.
8
The method of food preservation commonly used in cultured cheeses and dry summer sausages is which of the following:
A)
pasteurization
B)
cold sterilization
C)
low pH
D)
irradiation
E)
bactofugation
9
Cold pasteurization or cold sterilization of food is terminology used to describe what process?
A)
irradiation
B)
bactofugation
C)
curing
D)
homogenization
E)
toning
10
The agency within the USDA responsible for assuring food safety and proper labeling is which of the following?
A)
HACCP
B)
SSOP
C)
FDA
D)
FSIS
E)
WHO
11
The system responsible for locating steps in the food processing chain where there is an opportunity to prevent, eliminate, or reduce food safety hazards is commonly referred to as which of the following?
A)
APHIS
B)
SSOP
C)
STOP
D)
HAACP
E)
FSIS
12
The most commonly used tenderizers for foodstuffs are which type of compounds?
A)
proteases
B)
lipases
C)
cellulases
D)
sucrases
E)
decarboxylases
13
The most common commercial method of drying eggs or milk to provide products for packaged baking goods is which of the following?
A)
drum drying
B)
freeze drying
C)
spray drying
14
The highest quality grade for a beef carcass is which of the following?
A)
choice
B)
select
C)
prime
D)
standard
E)
commercial
15
The grade of "A" applied to fluid milk delivered from a farm and the grade "A" applied to a butter package are independent of each other.
A)
TRUE
B)
FALSE
16
The shell shape of whole eggs is considered in quality grading.
A)
TRUE
B)
FALSE
17
Federal law requires that milk cartons have labeling for serving size, servings per container, and total calories per serving.
A)
TRUE
B)
FALSE
18
On a "per capita" basis for the decades from 1950 to 2000, Americans consumed an ever-increasing amount of beef each decade.
A)
TRUE
B)
FALSE
19
Americans consume more pork meat than meat from any another individual species.
A)
TRUE
B)
FALSE
20
Quality of lean in a pork carcass is determined by viewing the cut surface of the loin at the tenth rib.
A)
TRUE
B)
FALSE
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