UF FOS3042 Exam 3 questions n
answers graded A+ 2025/2026
-Addition of folic acid to foods is an example of - correct answer ✔✔nutrient fortification
-After the harvest of vegetables or the slaughter of animals it is necessary to - correct answer
✔✔cool the produce or meat as soon as possible to extend the shelf life
-A typical poultry processing plant will slaughter approximately - correct answer ✔✔1 million
birds a week
-Bacteria, yeast, and molds are - correct answer ✔✔found everywhere
-Butter contains approximately - correct answer ✔✔80% fat
-Carbonated beverages are infused with - correct answer ✔✔carbon dioxide gas
-Cod liver oil comes from what animal? - correct answer ✔✔A fish
-Contamination of organisms that cause foodborne illness is uncommon in - correct answer
✔✔commercially processed foods
-Each of the following indicates a desirable characteristic of a chemical preservative except: -
correct answer ✔✔enhances flavor and color of the product
-Egg substitutes most often - correct answer ✔✔remove the fat from the yolk
, -extra layer of material for protection of material during dormancy - correct answer ✔✔a spore
-Fats and oils are otherwise known as - correct answer ✔✔triaglycerols
-Fermentation and pickling of vegetables are examples of - correct answer ✔✔controlled
spoilage
-Food companies can legally add water to meat and fish using - correct answer ✔✔phosphates
-Foodborne illness is more likely to cause death in which of the following demographic? -
correct answer ✔✔all
-From which animal source is there an organism that might take 10 years to show symptoms
and last for 20 to 30 years after infection? - correct answer ✔✔pork
-Fruit stored under refrigeration conditions for extended periods of time might undergo -
correct answer ✔✔chill injury
-High amounts of isoflavones are found in - correct answer ✔✔soybeans
-How do calcium and magnesium affect brewing? - correct answer ✔✔All of the above explain
how these minerals affect brewing.
-How do egg whites remain liquid during the pasteurization of liquid egg products? - correct
answer ✔✔lower temps are employed to prevent the coagulation of albumen
answers graded A+ 2025/2026
-Addition of folic acid to foods is an example of - correct answer ✔✔nutrient fortification
-After the harvest of vegetables or the slaughter of animals it is necessary to - correct answer
✔✔cool the produce or meat as soon as possible to extend the shelf life
-A typical poultry processing plant will slaughter approximately - correct answer ✔✔1 million
birds a week
-Bacteria, yeast, and molds are - correct answer ✔✔found everywhere
-Butter contains approximately - correct answer ✔✔80% fat
-Carbonated beverages are infused with - correct answer ✔✔carbon dioxide gas
-Cod liver oil comes from what animal? - correct answer ✔✔A fish
-Contamination of organisms that cause foodborne illness is uncommon in - correct answer
✔✔commercially processed foods
-Each of the following indicates a desirable characteristic of a chemical preservative except: -
correct answer ✔✔enhances flavor and color of the product
-Egg substitutes most often - correct answer ✔✔remove the fat from the yolk
, -extra layer of material for protection of material during dormancy - correct answer ✔✔a spore
-Fats and oils are otherwise known as - correct answer ✔✔triaglycerols
-Fermentation and pickling of vegetables are examples of - correct answer ✔✔controlled
spoilage
-Food companies can legally add water to meat and fish using - correct answer ✔✔phosphates
-Foodborne illness is more likely to cause death in which of the following demographic? -
correct answer ✔✔all
-From which animal source is there an organism that might take 10 years to show symptoms
and last for 20 to 30 years after infection? - correct answer ✔✔pork
-Fruit stored under refrigeration conditions for extended periods of time might undergo -
correct answer ✔✔chill injury
-High amounts of isoflavones are found in - correct answer ✔✔soybeans
-How do calcium and magnesium affect brewing? - correct answer ✔✔All of the above explain
how these minerals affect brewing.
-How do egg whites remain liquid during the pasteurization of liquid egg products? - correct
answer ✔✔lower temps are employed to prevent the coagulation of albumen
