©SIRJOEL EXAM SOLUTIONS 2024/2025
ALL RIGHTS RESERVED.
FOS Exam 3 Question Bank 100% Solved.
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 - Answers✔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 - Answers✔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
all stages of rigor mortis do not effect the quality of the meat - Answers✔muscle tissue
becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
, ©SIRJOEL EXAM SOLUTIONS 2024/2025
ALL RIGHTS RESERVED.
potassium hydroxide - Answers✔phosphates
Cod liver oil comes from what animal?
a pig
a cow
a fish
a chicken - Answers✔a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - Answers✔triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
solid
liquid - Answers✔liquid
Which of the following processing step is utilized to prevent formation of crystals in fats and oils
that may be stored at lower temperatures?
Hydrogenation
Winterizing
Tempering
Rendering - Answers✔Winterizing
Which government agency oversees the harvesting of poultry? - Answers✔USDA
In poultry processing, feathers are removed with - Answers✔mechanical "fingers" made of
rough, molded rubber like material
ALL RIGHTS RESERVED.
FOS Exam 3 Question Bank 100% Solved.
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 - Answers✔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 - Answers✔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
all stages of rigor mortis do not effect the quality of the meat - Answers✔muscle tissue
becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
, ©SIRJOEL EXAM SOLUTIONS 2024/2025
ALL RIGHTS RESERVED.
potassium hydroxide - Answers✔phosphates
Cod liver oil comes from what animal?
a pig
a cow
a fish
a chicken - Answers✔a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - Answers✔triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
solid
liquid - Answers✔liquid
Which of the following processing step is utilized to prevent formation of crystals in fats and oils
that may be stored at lower temperatures?
Hydrogenation
Winterizing
Tempering
Rendering - Answers✔Winterizing
Which government agency oversees the harvesting of poultry? - Answers✔USDA
In poultry processing, feathers are removed with - Answers✔mechanical "fingers" made of
rough, molded rubber like material
