FOS3042 UF Final Exam questions and
answers
Which of the following is NOT due to CO2 in carbonated beverages?
✔✔Brown color
Of the three major types of tea, which of the following is most common in
the United States? ✔✔Black tea
What are adjuncts in beer making? ✔✔Cereals like corn and rice added
used to cut down cost and add flavor
Which of the following are types of water available in the United States as
beverages? ✔✔Mineral water; Sparkling water; Purified water (all of the
above)
Which of the following is not a food product that is sold in packages that are
very similar to juice boxes? ✔✔Beer
What causes temporary hardness in water? ✔✔Calcium and magnesium
salts which can be removed by boiling
,The more marbling in red meat is equivalent to ✔✔increased tenderness of
the cut
Which of the following processing step is utilized to prevent formation of
crystals in fats and oils that may be stored at lower temperatures?
✔✔Winterizing
Food companies can legally add water to meat and fish using
✔✔phosphates
What is an acceptable way of standardizing 100% Orange Juice?
✔✔Adding essence obtained from orange peels back into orange juice
Wine is made by adding yeast to fruit juice in ✔✔an anerobic environment
Carbonated beverages are infused with ✔✔carbon dioxide gas
Which is incorrect about enzymes in foods? ✔✔They taste sour
All of the following statements about enzymes are correct EXCEPT:
✔✔Pectin methyl esterase causes browning of cut fruit
What causes plasmolysis? ✔✔Placing food in syrup or brine.
, Ionizing radiation approved for use on foods are ✔✔Gamma rays and X-
rays
Contamination of organisms that cause foodborne illness is uncommon in
✔✔commercially processed foods
Foodborne illness is more likely to cause death in which of the following
demographic? ✔✔the very young; the very old; the immunocompromised
(all of the above)
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
In many cases, fermentation causes the pH of foods to ✔✔decrease
Which of the following is a source of microbial contamination of foods?
✔✔Irrigation water; Improperly washed hands of the food preparer; Drains
and floors in the manufacturing facility (all of these)
Which is correct about commercial sterility? ✔✔A commercially sterile
product may contain a viable spore that cannot grow due to various
properties of the food
Which of the following is the major cause of microbial death during drying?
✔✔High temperature-low moisture conditions that last throughout cooling
answers
Which of the following is NOT due to CO2 in carbonated beverages?
✔✔Brown color
Of the three major types of tea, which of the following is most common in
the United States? ✔✔Black tea
What are adjuncts in beer making? ✔✔Cereals like corn and rice added
used to cut down cost and add flavor
Which of the following are types of water available in the United States as
beverages? ✔✔Mineral water; Sparkling water; Purified water (all of the
above)
Which of the following is not a food product that is sold in packages that are
very similar to juice boxes? ✔✔Beer
What causes temporary hardness in water? ✔✔Calcium and magnesium
salts which can be removed by boiling
,The more marbling in red meat is equivalent to ✔✔increased tenderness of
the cut
Which of the following processing step is utilized to prevent formation of
crystals in fats and oils that may be stored at lower temperatures?
✔✔Winterizing
Food companies can legally add water to meat and fish using
✔✔phosphates
What is an acceptable way of standardizing 100% Orange Juice?
✔✔Adding essence obtained from orange peels back into orange juice
Wine is made by adding yeast to fruit juice in ✔✔an anerobic environment
Carbonated beverages are infused with ✔✔carbon dioxide gas
Which is incorrect about enzymes in foods? ✔✔They taste sour
All of the following statements about enzymes are correct EXCEPT:
✔✔Pectin methyl esterase causes browning of cut fruit
What causes plasmolysis? ✔✔Placing food in syrup or brine.
, Ionizing radiation approved for use on foods are ✔✔Gamma rays and X-
rays
Contamination of organisms that cause foodborne illness is uncommon in
✔✔commercially processed foods
Foodborne illness is more likely to cause death in which of the following
demographic? ✔✔the very young; the very old; the immunocompromised
(all of the above)
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
In many cases, fermentation causes the pH of foods to ✔✔decrease
Which of the following is a source of microbial contamination of foods?
✔✔Irrigation water; Improperly washed hands of the food preparer; Drains
and floors in the manufacturing facility (all of these)
Which is correct about commercial sterility? ✔✔A commercially sterile
product may contain a viable spore that cannot grow due to various
properties of the food
Which of the following is the major cause of microbial death during drying?
✔✔High temperature-low moisture conditions that last throughout cooling
