FOS3042 Final Exam questions and
answers
Why does the processor want to remove chlorophyll from vegetable oil?
✔✔Chlorophyll would contribute to oxidation of the oil
Which is NOT a method used to decaffeinate coffee? ✔✔-Methylene
chloride extraction
-Supercritical carbon dioxide extraction
-Swiss water process
-Chill proofing
correct answer: chill proofing
In beer production, roasted barley is also known as ✔✔barley malt
Soft drinks are made up mostly of ✔✔water
What are adjuncts in beer making? ✔✔Cereals like corn and rice added
used to cut down cost and add flavor
Which is a juice box made of? ✔✔Paper, aluminum foil and plastic
,What causes variability in the taste of orange juice? ✔✔-Amount of
sunshine, rain during the growing season
-Differences in sugar, acid and flavor compounds in oranges
-Whether the juice comes from early or late fruit in the growing season
correct answer: all of the above
What causes temporary hardness in water? ✔✔Calcium and magnesium
salts which can be removed by boiling
Why would one sometimes see rice salt shakers? ✔✔Rice helps salt flow
freely by binding excessive moisture.
Each of the following indicates a desirable characteristic of a chemical
preservative except: ✔✔-Is active on a wide spectrum of spoilage and
pathogenic organisms
-Enhances flavor and color of the product
-Is active throughout the shelf life of the food.
-Does not interfere with microbial activity such as leavening of bread.
correct answer: enhances flavor and color of the product
, The most common way of reducing foodborne pathogens in food is ✔✔to
properly cook the food
Which of the following organisms is associated with the direct contact of cat
feces? ✔✔Toxoplasma gondii
Which of the following is a parasitic hazard in raw pork? ✔✔Trichinella
Fermentation and pickling of vegetables are examples of ✔✔controlled
spoilage
Contamination of organisms that cause foodborne illness is uncommon in
✔✔commercially processed foods
Which microorganism is otherwise known as STEC? ✔✔E. coli O157:H7
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
Infant botulism might be obtained by the consumption of ✔✔honey
Which of the following are potential hazards in foods? ✔✔-chemical
-physical
answers
Why does the processor want to remove chlorophyll from vegetable oil?
✔✔Chlorophyll would contribute to oxidation of the oil
Which is NOT a method used to decaffeinate coffee? ✔✔-Methylene
chloride extraction
-Supercritical carbon dioxide extraction
-Swiss water process
-Chill proofing
correct answer: chill proofing
In beer production, roasted barley is also known as ✔✔barley malt
Soft drinks are made up mostly of ✔✔water
What are adjuncts in beer making? ✔✔Cereals like corn and rice added
used to cut down cost and add flavor
Which is a juice box made of? ✔✔Paper, aluminum foil and plastic
,What causes variability in the taste of orange juice? ✔✔-Amount of
sunshine, rain during the growing season
-Differences in sugar, acid and flavor compounds in oranges
-Whether the juice comes from early or late fruit in the growing season
correct answer: all of the above
What causes temporary hardness in water? ✔✔Calcium and magnesium
salts which can be removed by boiling
Why would one sometimes see rice salt shakers? ✔✔Rice helps salt flow
freely by binding excessive moisture.
Each of the following indicates a desirable characteristic of a chemical
preservative except: ✔✔-Is active on a wide spectrum of spoilage and
pathogenic organisms
-Enhances flavor and color of the product
-Is active throughout the shelf life of the food.
-Does not interfere with microbial activity such as leavening of bread.
correct answer: enhances flavor and color of the product
, The most common way of reducing foodborne pathogens in food is ✔✔to
properly cook the food
Which of the following organisms is associated with the direct contact of cat
feces? ✔✔Toxoplasma gondii
Which of the following is a parasitic hazard in raw pork? ✔✔Trichinella
Fermentation and pickling of vegetables are examples of ✔✔controlled
spoilage
Contamination of organisms that cause foodborne illness is uncommon in
✔✔commercially processed foods
Which microorganism is otherwise known as STEC? ✔✔E. coli O157:H7
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
Infant botulism might be obtained by the consumption of ✔✔honey
Which of the following are potential hazards in foods? ✔✔-chemical
-physical
