CCS Food Science & Technology 2

Question 1

Which type of starch granule gelatinizes at the lowest temperature range?

Accepted Answer

Potato starch

Answer

Potato starch gelatinizes at approximately 56–69°C, lower than most other common starches.

Question 2

The Maillard reaction requires which two compound classes to initiate?

Accepted Answer

Reducing sugars and amino acids

Answer

The Maillard reaction is a non-enzymatic browning between reducing sugars and free amino groups of amino acids or proteins.

Question 3

Water activity (aw) of 0.85 is generally associated with which type of food spoilage risk?

Accepted Answer

Yeast and mold growth

Answer

At aw 0.85, most bacteria are inhibited but xerophilic yeasts and molds can still grow.

Question 4

Which emulsifier is derived from soy or sunflower and is widely used in chocolate manufacturing?

Accepted Answer

Lecithin

Answer

Lecithin is a phospholipid-rich emulsifier extracted from soy or sunflower that reduces viscosity in chocolate.

Question 5

High-pressure processing (HPP) is most effective at inactivating which category of pathogens?

Accepted Answer

Vegetative bacteria and yeasts

Answer

HPP effectively inactivates vegetative bacteria, yeasts, and molds but does not reliably destroy bacterial spores.

(CCS) Certified Culinary Scientist Practice Test