MIC 205 LEARNSMART EXAM WITH COMPLETE
SOLUTIONS 100% VERIFIED!!
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MIC 205 learnsmart
stages of wine making 5 - ANSWER 1. must preparation
2. fermentation
3. storage
4. flash pasteurization
5. aging
methods to prevent food spoilage or poisoning (5) - ANSWER 1. temperature changes
2. additives
3. filtration
4. radiation
5. pasteurization
most prominent water-borne pathogens include (3) - ANSWER 1. protozoa
2. viruses
3. bacteria
most prominent water-borne pathogens include all except - ANSWER algae
,detrimental effects of microbes on food (4) - ANSWER 1. food spoilage
2. food poisoning
3. undesirable flavors
4. destruction of food value
steps to indicate the usual water purification process (5) - ANSWER 1. sedimentation
of large particles in large storage reservoir
2. aeration and settling in holding tanks
3. filtration through sand or diatomaceous earth and/or charcoal
4. chemical disinfection through the addition of chlorine gas
5. transport of treated water to the consumer
anaerobic fermentation by yeasts yields which major products (2) - ANSWER 1. alcohol
2. carbon dioxide
rapid method used for testing the total bacterial levels in water - ANSWER standard
plate count
food is usually processed at a _____ to destroy the main spoilage microbes - ANSWER
thermal death time
mass production of organic substances in a fermentor involves these steps in which
order (4) - ANSWER 1. introduction of cultures and media
2. fermentation
3. downstream processing
4. removal of waste
how hypertonic levels of salt in foods result in inhibited bacterial growth (2) - ANSWER
1. causes plasmolysis
, 2. decreases moisture
effects of refrigeration on food (3) - ANSWER 1. doesn't extend shelf life indefinitely
2. reduces growth rate of mesophiles
3. allows growth of psychrophiles
the least time required to kill all cells in a culture at a specified temperature - ANSWER
thermal death time
use of gamma radiation to sterilize food has what results (3) - ANSWER 1. reduced
food-borne illness outbreaks
2. good penetration of food material
3. increased shelf life
electromagnetic waves or rays, such as those of light given off from an energy source -
ANSWER radiation
the use of gamma radiation to sterilize food does not (2) - ANSWER 1. cause food to
become radioactive
2. produce toxic byproducts
aerobic maltose fermentation by yeast in the bread making process yields which major
products (2) - ANSWER 1. carbon dioxide
2. water
which process is often used in industrial and food biotechnology - ANSWER
fermentation
microorganisms are responsible for which of the following bread making processes? (3)
- ANSWER 1. leavening the dough
2. adding flavor/odor
3. making dough workable
SOLUTIONS 100% VERIFIED!!
-MIC 205 learnsmart
-MIC 205 learnsmart viruses
MIC 205 learnsmart
stages of wine making 5 - ANSWER 1. must preparation
2. fermentation
3. storage
4. flash pasteurization
5. aging
methods to prevent food spoilage or poisoning (5) - ANSWER 1. temperature changes
2. additives
3. filtration
4. radiation
5. pasteurization
most prominent water-borne pathogens include (3) - ANSWER 1. protozoa
2. viruses
3. bacteria
most prominent water-borne pathogens include all except - ANSWER algae
,detrimental effects of microbes on food (4) - ANSWER 1. food spoilage
2. food poisoning
3. undesirable flavors
4. destruction of food value
steps to indicate the usual water purification process (5) - ANSWER 1. sedimentation
of large particles in large storage reservoir
2. aeration and settling in holding tanks
3. filtration through sand or diatomaceous earth and/or charcoal
4. chemical disinfection through the addition of chlorine gas
5. transport of treated water to the consumer
anaerobic fermentation by yeasts yields which major products (2) - ANSWER 1. alcohol
2. carbon dioxide
rapid method used for testing the total bacterial levels in water - ANSWER standard
plate count
food is usually processed at a _____ to destroy the main spoilage microbes - ANSWER
thermal death time
mass production of organic substances in a fermentor involves these steps in which
order (4) - ANSWER 1. introduction of cultures and media
2. fermentation
3. downstream processing
4. removal of waste
how hypertonic levels of salt in foods result in inhibited bacterial growth (2) - ANSWER
1. causes plasmolysis
, 2. decreases moisture
effects of refrigeration on food (3) - ANSWER 1. doesn't extend shelf life indefinitely
2. reduces growth rate of mesophiles
3. allows growth of psychrophiles
the least time required to kill all cells in a culture at a specified temperature - ANSWER
thermal death time
use of gamma radiation to sterilize food has what results (3) - ANSWER 1. reduced
food-borne illness outbreaks
2. good penetration of food material
3. increased shelf life
electromagnetic waves or rays, such as those of light given off from an energy source -
ANSWER radiation
the use of gamma radiation to sterilize food does not (2) - ANSWER 1. cause food to
become radioactive
2. produce toxic byproducts
aerobic maltose fermentation by yeast in the bread making process yields which major
products (2) - ANSWER 1. carbon dioxide
2. water
which process is often used in industrial and food biotechnology - ANSWER
fermentation
microorganisms are responsible for which of the following bread making processes? (3)
- ANSWER 1. leavening the dough
2. adding flavor/odor
3. making dough workable
