FOS3042 Exam 2 (Quiz 5-7), Food Science Exam 2 Questions And Answers With 100% Correct Answers
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Module
FOS3042
Institution
FOS3042
Bacterial capsule - is responsible for the slimy "texture" of spoiled fish or chicken.
False - T or F: Viruses replicate in food and living cells.
a. Toxins
b. Alcohol
c. CO2
d. Acids - Microorganisms are capable of producing....
The use of thermal and nonthermal processing techniques to mini...
FOS3042 Exam 2 (Quiz 5-7), Food
Science Exam 2
Bacterial capsule - is responsible for the slimy "texture" of spoiled fish or chicken.
False - T or F: Viruses replicate in food and living cells.
a. Toxins
b. Alcohol
c. CO2
d. Acids - Microorganisms are capable of producing....
The use of thermal and nonthermal processing techniques to minimize the number of pathogenic and
spoilage organisms in food, making them safe and giving them extended shelf-life is a definition for -
food preservation
In thermal processing, it is a good practice to have an F-value of - 3.0 or above
Which of the following is desirable in frozen foods? - Fast freezing
In reference to food additives, the acronym GRAS stands for: - Generally Recognized As Safe
Which of the following are types of food additives? - Emulsifiers
The Nutrition Labeling and Education Act: - made nutritional labeling mandatory
Which legislative act regulates standards of identity? - Federal Food, Drug, and Cosmetic Act
,What food ingredient is needed to make jams and jellies? - Pectin
Which of the following is NOT an example of separation in food processing? - Gelation
Heat transfer occurs during - All of the above
(Pasteurization of milk)
(Freezing of broccoli)
(Baking of bread)
Moving food through pipes is an example of - Fluid Flow
Which of the following is NOT used to transport liquid food during food processing? -
Homogenizer
Which of the following is an example of mass transfer that would occur as you prepare a cup of tea for
yourself? - All of the above
(Diffusion of color, flavor and other compounds into the hot water)
(Aroma compounds that you smell)
(Steaming above the cup)
What microorganism is considered the most heat resisitant pathogen found in food? - Clostridium
botulinum
The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and
then cooling it immediately is known as - pasteurization
Enzyme activity in foods that undergo freezing conditions - Slows down
Refrigeration is considered - a mild form of food preservation
, Which freezing method DOES NOT utilize direct contact between the food product and the cooling
medium? - N/A (Not belt)
What is the name of the method used to freeze liquid or semi-liquid foods? - N/A (Not Air blast
freezing)
How are blueberries typically frozen? - N/A (Not "Any of these methods will work")
Which of the following is a disadvantage of sun drying? - Usually can't get moisture content below
15%
Which of the following are reasons to concentrate foods? - Reduces the weight and volume of the
food
Which of the following is TRUE regarding drying curves? - Bound water is harder to remove
compared to free water
Which of the following is a reason to dehydrate food? - Food preservation
Air drying is a method used to - Dehydrate foods
What is best quality grade given to eggs? - Grade AA
What causes rigor mortis in poultry? - Anaerobic glycolysis
The aircell size in eggs - gets bigger as the egg gets older
In poultry processing, feathers are removed with - Mechanical "fingers" made of rough, molded
rubber like material
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