FOS Exam 3 Question Bank with 100%
Correct Answers | Graded A+
Which of the following answers is associated with the quality of red meat
and fish?
age of the red meat or fish
preservative content
natural preservative content
analysis of glossy visual factors - age of the red meat or fish
The cooking of red meat before rigor mortis sets in results in
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever - extra tender meat
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to
the meat
water activity is increased to 1
muscle tissue becomes very tough
1
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
, all stages of rigor mortis do not effect the quality of the meat - muscle
tissue becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
potassium hydroxide - phosphates
Cod liver oil comes from what animal?
a pig
a cow
a fish
a chicken - a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
2
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
Correct Answers | Graded A+
Which of the following answers is associated with the quality of red meat
and fish?
age of the red meat or fish
preservative content
natural preservative content
analysis of glossy visual factors - age of the red meat or fish
The cooking of red meat before rigor mortis sets in results in
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever - extra tender meat
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to
the meat
water activity is increased to 1
muscle tissue becomes very tough
1
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
, all stages of rigor mortis do not effect the quality of the meat - muscle
tissue becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
potassium hydroxide - phosphates
Cod liver oil comes from what animal?
a pig
a cow
a fish
a chicken - a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
2
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
