All FOS3042 Exams questions and
answers
what are adjuncts in beer making ✔✔cereals like corn and rice added used
to cut down cost and flavor
which of the following is the technique in beer making that is used to
produce wort for subsequent fermentation ✔✔mashing
which of the following is not a food product that is sold in packages that are
very similar to juice boxes ✔✔beer
where does the air in a milkshake come from ✔✔both from the ice cream
and whipping with milk
which of the following minerals in NOT a primary concern for brewers
✔✔phosphorus (zinc, magnesium, and copper are all concerns)
which of the following is a parasitic hazard in raw pork ✔✔trichinella
although norovirus is thought to be responsible for 50% of foodborne
gastroenteritis in the United States ✔✔it is rarely diagnosed because
symptoms disappear within 24 hours and are not reported
, contamination of organisms that cause foodborne illness is uncommon in
✔✔commercially processed foods
the most common way of reducing foodborne pathogens in food is ✔✔to
properly cook the food
foodborne illness is more likely to cause death in which of the following
demographic ✔✔all of the above (the very young, very old, and
immunocompromised)
which of the following is associated with the direct contact of cat feces
✔✔toxoplasma gondii
which microorganism is otherwise known as STEC ✔✔E. coli O157:H7
which of the following is not a result of light exposure of food ✔✔reduced
tenderness and juiciness in meat
which of the following statements about chill injury is incorrect ✔✔bananas
can tolerate lower temperatures than avocados (CORRECT: discoloration,
pitting and surface decay are common symptoms; internal browning in
apples may indicate they have been stored under 36-38 degrees F; fruit of
temperate origin - apple, pomegranate - are more tolerant to chill injury
than tropical fruit
answers
what are adjuncts in beer making ✔✔cereals like corn and rice added used
to cut down cost and flavor
which of the following is the technique in beer making that is used to
produce wort for subsequent fermentation ✔✔mashing
which of the following is not a food product that is sold in packages that are
very similar to juice boxes ✔✔beer
where does the air in a milkshake come from ✔✔both from the ice cream
and whipping with milk
which of the following minerals in NOT a primary concern for brewers
✔✔phosphorus (zinc, magnesium, and copper are all concerns)
which of the following is a parasitic hazard in raw pork ✔✔trichinella
although norovirus is thought to be responsible for 50% of foodborne
gastroenteritis in the United States ✔✔it is rarely diagnosed because
symptoms disappear within 24 hours and are not reported
, contamination of organisms that cause foodborne illness is uncommon in
✔✔commercially processed foods
the most common way of reducing foodborne pathogens in food is ✔✔to
properly cook the food
foodborne illness is more likely to cause death in which of the following
demographic ✔✔all of the above (the very young, very old, and
immunocompromised)
which of the following is associated with the direct contact of cat feces
✔✔toxoplasma gondii
which microorganism is otherwise known as STEC ✔✔E. coli O157:H7
which of the following is not a result of light exposure of food ✔✔reduced
tenderness and juiciness in meat
which of the following statements about chill injury is incorrect ✔✔bananas
can tolerate lower temperatures than avocados (CORRECT: discoloration,
pitting and surface decay are common symptoms; internal browning in
apples may indicate they have been stored under 36-38 degrees F; fruit of
temperate origin - apple, pomegranate - are more tolerant to chill injury
than tropical fruit
