FOS 3042 - EXAM 3 Questions With Answers Graded A+ Assured Success

FOS 3042 -EXAM 3 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 Bacteria, yeast, and molds are - found everywhere Butter contains approximately - 80% fat Carbonated beverages are infused with - carbon dioxide gas Cod liver oil comes from what animal? - A fish Contamination of organisms that cause foodborne illness is uncommon in - commercially processed foods Each of the following indicates a desirable characteristic of a chemical preservative except: - enhances flavor and color of the product Egg substitutes most often - remove the fat from the yolk extra layer of material for protection of material during dormancy - a spore Fats and oils are otherwise known as - triaglycerols fats are - crystalline in nature Fermentation and pickling of vegetables are examples of - controlled spoilage food companies can legally add water to meat and fish using - phosphates Food companies can legally add water to meat and fish using - phosphates Foodborne illness is more likely to cause death in which of the following demographic? - all From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to 30 years after infection? - pork Fruit stored under refrigeration conditions for extended periods of time might undergo - chill injury High amounts of isoflavones are found in - soybeans how do calcium and magnesium affect brewing - all of the above explain how these mineral affect brewing How do calcium and magnesium affect brewing? - All of the above explain how these minerals affect brewing. How do egg whites remain liquid during the pasteurization of liquid egg products? - lower temps are employed to prevent the coagulation of albumen How do microwave ovens heat food? - by heating water molecules thru intermolecular friction how does marbling make meat more tender - both by decreasing the shrinking of muscle fibers and by providing lubrication