FDSC 1133 EXAM 3 QUESTIONS WITH
CORRECT ANSWERS
What are the different senses? - Correct Answers -- sight
- odor
- touch
- taste
- sound
Senses responsible for flavor - Correct Answers -- taste
- odor
- mouthfeel
Two types of sensory analysis - Correct Answers -trained panels and consumer panels
Why is coding essential to sensory analysis? - Correct Answers -to avoid bias
How do you make cottage cheese - Correct Answers -Add rennet to milk and shake
until the casein separates from the whey protein and forms curds.
Steps of cheese making - Correct Answers -1. coagulating the milk
2. treating the curds
3. molding, pressing, finishing
4. ripening and/or curing
How do you make butter from heavy cream - Correct Answers -
Cheese with an "eye" - Correct Answers -swiss
Starter cultures - Correct Answers -- group of bacteria capable of fermenting
- help lower pH
- give unique flavor
Natural coloring agent in American cheese - Correct Answers -annatto
Processed cheese - Correct Answers -extra ingredients are added
Two consideration when conducting sensory analysis - Correct Answers -- time of day
- motivation
, T/F
Clostridium may be a problem in canned foods - Correct Answers -true
MSNF - Correct Answers -- Milk Solid Not Fat
- lactose, casein, whey proteins, minerals
Regular cheese - Correct Answers -no additional ingredients or processing
What causes the blue color in blue cheese - Correct Answers -mold
What is the reason for difference in hardness of cheese? - Correct Answers -different
amounts of moisture
What are probiotics? - Correct Answers -live bacteria that provide health benefits
Microorganisms in food that cause disease - Correct Answers -bacteria
virus
fungi
parasites
Temperature preference for psychrophilic bacteria - Correct Answers -low temperatures
(32-68 degrees f)
Temperature preference for mesophilic bacteria - Correct Answers -moderate/room
temperature (68-113 degrees f)
Temperature preference for thermophilic bacteria - Correct Answers -high temperatures
(113-150 degrees f)
Generation time of bacteria - Correct Answers -the time interval required for bacteria to
divide
Food intoxication - Correct Answers -- preformed toxins
- rapid onset
Food infection - Correct Answers -- bacteria multiplies and produces toxins after
ingestion
- symptoms take 1-2 days to show up
Pathogenic bacteria - Correct Answers -causes disease
Spoilage bacteria - Correct Answers -causes spoilage of food
Factors that affect bacteria growth - Correct Answers -- temperature
- pH
CORRECT ANSWERS
What are the different senses? - Correct Answers -- sight
- odor
- touch
- taste
- sound
Senses responsible for flavor - Correct Answers -- taste
- odor
- mouthfeel
Two types of sensory analysis - Correct Answers -trained panels and consumer panels
Why is coding essential to sensory analysis? - Correct Answers -to avoid bias
How do you make cottage cheese - Correct Answers -Add rennet to milk and shake
until the casein separates from the whey protein and forms curds.
Steps of cheese making - Correct Answers -1. coagulating the milk
2. treating the curds
3. molding, pressing, finishing
4. ripening and/or curing
How do you make butter from heavy cream - Correct Answers -
Cheese with an "eye" - Correct Answers -swiss
Starter cultures - Correct Answers -- group of bacteria capable of fermenting
- help lower pH
- give unique flavor
Natural coloring agent in American cheese - Correct Answers -annatto
Processed cheese - Correct Answers -extra ingredients are added
Two consideration when conducting sensory analysis - Correct Answers -- time of day
- motivation
, T/F
Clostridium may be a problem in canned foods - Correct Answers -true
MSNF - Correct Answers -- Milk Solid Not Fat
- lactose, casein, whey proteins, minerals
Regular cheese - Correct Answers -no additional ingredients or processing
What causes the blue color in blue cheese - Correct Answers -mold
What is the reason for difference in hardness of cheese? - Correct Answers -different
amounts of moisture
What are probiotics? - Correct Answers -live bacteria that provide health benefits
Microorganisms in food that cause disease - Correct Answers -bacteria
virus
fungi
parasites
Temperature preference for psychrophilic bacteria - Correct Answers -low temperatures
(32-68 degrees f)
Temperature preference for mesophilic bacteria - Correct Answers -moderate/room
temperature (68-113 degrees f)
Temperature preference for thermophilic bacteria - Correct Answers -high temperatures
(113-150 degrees f)
Generation time of bacteria - Correct Answers -the time interval required for bacteria to
divide
Food intoxication - Correct Answers -- preformed toxins
- rapid onset
Food infection - Correct Answers -- bacteria multiplies and produces toxins after
ingestion
- symptoms take 1-2 days to show up
Pathogenic bacteria - Correct Answers -causes disease
Spoilage bacteria - Correct Answers -causes spoilage of food
Factors that affect bacteria growth - Correct Answers -- temperature
- pH
