FOS3042 Final Exam questions and
answers
What causes skunky beer?
a. Skunks climbing into fermentation tanks.
b. An oversight that goes back 6,000 years to Sumerians.
c. Unsanitary conditions of brewing.
d. Conversion of isohumulones from hops into thiols in the
presence of sunlight. ✔✔Conversion of isohumulones from hops into thiols
in the presence of sunlight.
Which of the following is required by the Good Manufacturing Practices?
a. Periodic calibration of thermometers measuring
pasteurization temperature
b. No jewelry, watch or other accessories allowed on
employees
c. Hair and beard nets
d. All of the above ✔✔All of the above
Fermentation and pickling of vegetables are examples of
a. uncontrolled spoilage
b. controlled spoilage
c. biotechnology
,d. chelation ✔✔controlled spoilage
Which is a good way to keep guacamole from turning brown?
a. Keeping in a well-sealed container
b. Using avocados dipped in sugar
c. Adding salt
d. All of these ✔✔Keeping in a well-sealed container
Which of the following symptoms may indicate chill injury?
a. Surface lesions
b. Internal discoloration
c. Failure to ripen normally
d. All of these ✔✔All of these
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?
a. beef
b. chicken
c. pork
d. turkey ✔✔pork
The most common way of reducing foodborne pathogens in food is
a. to properly cook the food
,b. store food at room temperature
c. to use sterile containers
d. to use a microwave ✔✔to properly cook the food
Lactic acid is one of the main products of
a. milk pasteurization
b. bacterial fermentation
c. freeze drying
d. spray drying ✔✔bacterial fermentation
Which is incorrect about enzymes in foods?
a. They are not used up in reactions they accelerate.
b. They taste sour.
c. They accelerate chemical reactions.
d. They may cause food deterioration. ✔✔They taste sour
Which of the following statements is not correct?
a. It is impossible for certain food commodities to be free from insects or
insect parts.
a. FDA sets a zero tolerance for insects and insect parts.
b. Trichinella spiralis is a parasitic nematode that may finds its way into
pork products.
, c. Salmon and certain other fish shoudl be frozen if they are to be used in
sushi. ✔✔FDA sets a zero tolerance for insects and insect parts
What is controlled atmosphere storage?
a. Storage conditions where air is filtered to remove pollutants
b. Storage conditions where carbon dioxide level is increased and oxygen
level is decreased
c. Storage under atmospheric conditions
d. Storage conditions optimized for aerobic organisms ✔✔Storage
conditions where carbon dioxide level is increased and oxygen level is
decreased
Heat transfer occurs during
a. Freezing of broccoli
b. Baking of bread
c. All of the above
d. Pasteurization of milk ✔✔All of the above
Homogenization is an example of
a. Aggregation
b. Separation
c. None of the above
d. Size reduction ✔✔Size reduction
answers
What causes skunky beer?
a. Skunks climbing into fermentation tanks.
b. An oversight that goes back 6,000 years to Sumerians.
c. Unsanitary conditions of brewing.
d. Conversion of isohumulones from hops into thiols in the
presence of sunlight. ✔✔Conversion of isohumulones from hops into thiols
in the presence of sunlight.
Which of the following is required by the Good Manufacturing Practices?
a. Periodic calibration of thermometers measuring
pasteurization temperature
b. No jewelry, watch or other accessories allowed on
employees
c. Hair and beard nets
d. All of the above ✔✔All of the above
Fermentation and pickling of vegetables are examples of
a. uncontrolled spoilage
b. controlled spoilage
c. biotechnology
,d. chelation ✔✔controlled spoilage
Which is a good way to keep guacamole from turning brown?
a. Keeping in a well-sealed container
b. Using avocados dipped in sugar
c. Adding salt
d. All of these ✔✔Keeping in a well-sealed container
Which of the following symptoms may indicate chill injury?
a. Surface lesions
b. Internal discoloration
c. Failure to ripen normally
d. All of these ✔✔All of these
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?
a. beef
b. chicken
c. pork
d. turkey ✔✔pork
The most common way of reducing foodborne pathogens in food is
a. to properly cook the food
,b. store food at room temperature
c. to use sterile containers
d. to use a microwave ✔✔to properly cook the food
Lactic acid is one of the main products of
a. milk pasteurization
b. bacterial fermentation
c. freeze drying
d. spray drying ✔✔bacterial fermentation
Which is incorrect about enzymes in foods?
a. They are not used up in reactions they accelerate.
b. They taste sour.
c. They accelerate chemical reactions.
d. They may cause food deterioration. ✔✔They taste sour
Which of the following statements is not correct?
a. It is impossible for certain food commodities to be free from insects or
insect parts.
a. FDA sets a zero tolerance for insects and insect parts.
b. Trichinella spiralis is a parasitic nematode that may finds its way into
pork products.
, c. Salmon and certain other fish shoudl be frozen if they are to be used in
sushi. ✔✔FDA sets a zero tolerance for insects and insect parts
What is controlled atmosphere storage?
a. Storage conditions where air is filtered to remove pollutants
b. Storage conditions where carbon dioxide level is increased and oxygen
level is decreased
c. Storage under atmospheric conditions
d. Storage conditions optimized for aerobic organisms ✔✔Storage
conditions where carbon dioxide level is increased and oxygen level is
decreased
Heat transfer occurs during
a. Freezing of broccoli
b. Baking of bread
c. All of the above
d. Pasteurization of milk ✔✔All of the above
Homogenization is an example of
a. Aggregation
b. Separation
c. None of the above
d. Size reduction ✔✔Size reduction
