FOS 3042 EXAM 3 Questions with Complete
Solutions
why does the processor want to remove chlorophyll from vegetable oil chlorophyll would
contribute to oxidation of the oil
in solvent extraction of oil from oilseeds, what is one way of increasing yield grinding or
flaking the seeds
what is bloom discoloration on the surface of chocolate that has been temperature abused
over time
which of the following makes thinner cookies: Butter (80% fat) or shortening (100% fat)
butter
which is NOT true about tea yeast is added to start fermentation in oolong or black tea
processing
which is a juice box made of paper, aluminum foil and plastic
,how do calcium and magnesium affect brewing all of the above explain how these mineral
affect brewing
what causes variability in the taste of orange juice all of the above
which of the following statements about the Swiss Water Process is FALSE carbon filter
traps flavor molecules so that flavor of coffee beans is preserved
Addition of folic acid to foods is an example of nutrient fortification
Which of the following is NOT one of the purposes of food processing? to eliminate the
bacteria in the gut
Which of the following is considered a quality downgrade in raw poultry? broken bones
Egg substitutes most often remove the fat from the yolk
, What kind of chicken meat is typically marketed in retail? broiler
What are two proteins important in foaming properties of eggs? ovomucin and ovalbumin
Which of the following is not a manifestation of excessive moisture? reduced mold
growth
Each of the following indicates a desirable characteristic of a chemical preservative except:
enhances flavor and color of the product
Short-chain organic acids are mostly used in foods that have a pH<5.5 because... only at
low pH the acid can penetrate the microbial cell membrane
What organism was the number one cause of bacterial foodborne illness in the United States in
2012? salmonella
Milk is fermented by bacteria to produce all of the above
Solutions
why does the processor want to remove chlorophyll from vegetable oil chlorophyll would
contribute to oxidation of the oil
in solvent extraction of oil from oilseeds, what is one way of increasing yield grinding or
flaking the seeds
what is bloom discoloration on the surface of chocolate that has been temperature abused
over time
which of the following makes thinner cookies: Butter (80% fat) or shortening (100% fat)
butter
which is NOT true about tea yeast is added to start fermentation in oolong or black tea
processing
which is a juice box made of paper, aluminum foil and plastic
,how do calcium and magnesium affect brewing all of the above explain how these mineral
affect brewing
what causes variability in the taste of orange juice all of the above
which of the following statements about the Swiss Water Process is FALSE carbon filter
traps flavor molecules so that flavor of coffee beans is preserved
Addition of folic acid to foods is an example of nutrient fortification
Which of the following is NOT one of the purposes of food processing? to eliminate the
bacteria in the gut
Which of the following is considered a quality downgrade in raw poultry? broken bones
Egg substitutes most often remove the fat from the yolk
, What kind of chicken meat is typically marketed in retail? broiler
What are two proteins important in foaming properties of eggs? ovomucin and ovalbumin
Which of the following is not a manifestation of excessive moisture? reduced mold
growth
Each of the following indicates a desirable characteristic of a chemical preservative except:
enhances flavor and color of the product
Short-chain organic acids are mostly used in foods that have a pH<5.5 because... only at
low pH the acid can penetrate the microbial cell membrane
What organism was the number one cause of bacterial foodborne illness in the United States in
2012? salmonella
Milk is fermented by bacteria to produce all of the above
