FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7) Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.
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Course
FOS 3042
Institution
FOS 3042
FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat,
poultry, and processed egg products. - interstate
Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from
responding to contamination to - preventing...
FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat,
poultry, and processed egg products. - interstate
Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from
responding to contamination to - preventing the contamination
Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from
responding to contamination to - preventing the contamination.
Air drying is a method used to - dehydrate foods
Air drying is a method used to - dehydrate foods
Air drying is a method used to - Dehydrate foods
Among the ones listed below, which type of freezer provide the fastest heat transfer?
Plate freezer
Belt freezer
Still air room freezer
None of these because freezing does not involve heat transfer - Plate freezer
A standard of identity establishes and maintains the identity and quality of a food product by
specifying mandatory ingredients.
,allowing optional ingredients.
specifying processing steps involved in the manufacturing of the food.
All of the above - allowing optional ingredients.
A standard of identity establishes and maintains the identity and quality of a food product by - All
of the above
A typical poultry processing plant will slaughter approximately - 1 million birds a week
Addition of folic acid to foods is an example of - Nutrient fortification
Addition of folic acid to foods is an example of - Nutrient fortification
After the harvest of vegetables or the slaughter of animals it is necessary to - cool the produce or
meat as soon as possible to extend the shelf-life
As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat
removal is
only frozen when the food is heated above 250F, then cooled immediately after heating
frozen immediately
easy to freeze
difficult to freeze - difficult to freeze
As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat
removal is - difficult to freeze
As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat
removal is - difficult to freeze
, During what decade was cold preservation commercialized in the United States? - 1920s
Egg substitutes most often
remove the fat from the yolk
contain no egg contents
are made of synthetic eggs
are eggs from genetically modified chickens - remove the fat from the yolk
Enzyme activity in foods that undergo freezing conditions - Slows down
Enzyme activity in foods that undergo freezing conditions - Slows down
Enzyme activity in foods that undergo freezing conditions - Slows down
Everything else (the food product, the target microorganism, the medium, etc.) being constant, which
temperature will allow the shortest time for microbial destruction? - 164 degrees C
Fruit stored under refrigeration conditions for extended periods of time might undergo - chill
injury
Heat transfer occurs during - All of the above
(Pasteurization of milk)
(Freezing of broccoli)
(Baking of bread)
Heat transfer occurs during - All of the above
(Pasteurization of milk)
(Freezing of broccoli)
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