CFS Test Questions And Answers (Updated And Verified)

CFS Test Questions And Answers (Updated And Verified) Which of the following is not an example of an additive used to inhibit lipid oxidation? A) tocopherols B) ascorbic acid C) sodium benzoate D) EDTA - answerC) sodium benzoate In a vegtable operation, the process specifies that peas be blanched prior to canning. What is the marker enzyme used to determine success of blanching? A) catalase B) peroxidase C) lipoxygenase D) chlorophyllase - answerB) peroxidase What is the most effective analytical method to analyze arsenic content of apple juice? A) atomic absorption spectroscopy B) gas chromatography C) high performance liquid chromatography D) mass spectroscopy - answerA) atomic absorption spectroscopy What is the goal of the pectin methylesterase (PME) inactivation in orange juice pasteurization? A) to prevent cloud loss B) to prevent flavor changes C) to prevent vitamin C loss D) to prevent microbial growth - answerA) to prevent cloud loss What attribute of a typcial home freezer results in formation of large ice crystals in frozen foods during storage? A) auto-defrost cycle B) heat from compressors C) high temperature set-point D) presence of high moisture foods - answerA) auto-defrost cycle A lab certificate presents a pesticide residue test for the ingredient as negative. What other pieces of information are needed to be able to accept this ingredient for use? A) regulatory limits and what country this lab was located in. B) the chemical extraction procedure was used for this analysis and what equipment was used. C) the level of detection used for this analysis and how this compared with the regulatory limits. D) the country this lab was located in and whether the import permit and ISO accreditation was up to date. - answerC) the level of detection used for this analysis and how this compared with the regulatory limits. A 5.018 g sample of ground beef was dried in an infrared oven to a final weight of 2.358 g. What is the precent solids of the beef sample? A) 0.4699% B) 2.13% C) 46.99% D) 53.01% - answerC) 46.99% What is the main process that allows green tea to contain a higher EGCG (epigallocatechin gallate) level? A) a lower drying temperature B) the bushes are covered in shade before the plucking C) the enzymes in the leaves are deactivated early in the processing. D) the tea goes through a long oxidation process - answerC) the enzymes in the leaves are deactivated early in the processing. a target pathogen has a D-value at 100°C of 15.0 minutes and a z-value of 10°C. How long must a product be processed at 120°C to kill 1,000,000 cells of the microorganism. A) 0.9 minutes B) 1.5 minutes C) 0.15 minutes D) 15.0 minutes - answerA) 0.9 minutes The test results from a micro-laboratory shows a high level of microorganisms in your product. What is the proper interpretation of these results? A) the product is spoiled B) the product is acceptable C) the test needs to be repeated D) it depends on the product type - answerD) it depends on the product type Which factors should be taken into consideration when setting the microbiological specification and sampling plan for a finished ingredient? A) the severity of the potential hazard, the likelihood of process failure and the sampling size most commonly used B) finished products do not require microbiological specifications since processing will eliminate all commonly found micro-organisms. C) finished products do not require microbiological specifications because it is more important to focus on raw material microbiological specifications D) the severity of the potential hazard, the effect of processing on the microbiological status of the food, and the intended use of the food should all be included. - answerD) the severity of