Fos3042 Study guides, Class notes & Summaries

FOS Exam 3 Question Bank, FOS3042 Final copy, FOS3042 Exam 4 question bank

FOS 3042 EXAM 2 REVIEW, FOS EXAM 2 QUESTION BANK, FOS3042 EXAM 2 (QUIZ 5-7) QUESTIONS & ANSWERS RATED 100% CORRECT!!

0.91 - Most spoilage bacteria require an Aw that is greater than 100 fold - What is the margin of safety for additives that do not cause cancer? 192 - A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How many bacteria will there be after 2 hours under optimum conditions for growth? 2 ways to restrict water - remove it or bind it 3 methods to preserve foods - 1. patrol the growth 3 ways to get microorganisms to ferment - 1. rely on indigenous organis...

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...

FOS3042 Final Exam Study | Latest 2024/25 | Rated A+

Beef, pork, and poultry are part of what category in the food manufacturing industry? A. animal food B. other food C. dairy product D. animal slaughtering and processing - D benzyl acetate - primary compound in strawberry flavor Capsaicin - the spicy compound in hot peppers Cellulose is: A. a triglyceride B. an amino acid C. a polysaccharide D. sweet - C color lake - small particle that carries the dye molecules Effective packaging for food products can be made with A. colorful gra...

FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7)

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 pract...

FOS3042 Final Exam Questions and Answers Already Passed | Graded A+ How does Food Technology differ from Food Science? Food Technology is the application of Food Science to manufacture and distribute safe, nutritious and wholesome food. Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of: Biology Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically produced food? Food Se...

FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7)