FOS 2001 Exam 3 Questions with Answers
Graded A+
What does CDC stand for? Centers for disease control and prevention
According to the CDC, If a child or teen has a BMI at or above the ____ percentile, then they are
considered overweight. If they have a BMI at the _____ percentile or above, they are consider
obese. 85th; 95th
What does BMI stand for? Body Mass Index
term used to describe where agriculture meets the consumer. It involves food safety and
microbiology, food chemistry and composition, food processing, government regulations, food
quality and quality control. food sciences
list the 8 categories that are involved in food sciences: food safety, food quality, quality
control, food processing, food chemistry, food composition, food microbiology, and government
regulations
,these are used for food quality and quality control. They measure the flavor, color, and texture of
foods. taste panels
A degree of innovation that makes a product more attractive to customers and consumers. It
includes: less preparation time, less home-cooking, more convenient sizes, and the comfort of
brand names. value added
a category of new food product; it is a variant of an established product, often a new flavor, with
little R&D time needed, low cost and uses the same distribution system. Ex: a new flavor of
juicy juice. line extension
disease, usually infectious or toxic in nature, caused by agents that enter the body through the
ingestion of food or cross contamination. food borne illness
A bacteria which is the leading cause of foodborne illness in the U.S. from eggs and poultry.
Often found in raw produce such as melons, tomatoes, OJ, alfalfa sprouts, chocolate, yeast, raw
poultry, dairy, and coconut. Salmonella
what is the name of the food borne illness that is caused by salmonella? salmonellosis
,A newer bacteria that can cause a food borne illness. often found in unpasteurized soft cheeses,
unpasteurized milk, seafood, frozen cooked crabmeat, cooked shrimp, coleslaw, raw produce. It
is much more resistant to heat, salt, nitrite, and acidity than many other microorganisms. This
bacteria can survive and grow at low temps. Listeria monocytogenes
what two food borne illnesses are caused by listeria monocytogenes? listeriosis and
meningitis
A bacteria, whose spores are widespread, which can only produce toxins within an anaerobic
environment (without oxygen), and with low acidity. can causes problems in low-acid canned
goods if they are unproperly processed such as: corn, soups, greenbeans beets, tuna, mushrooms,
asparagus, lunch meats, ham, smoked and salted fish, sausage. Clostridium botulinum
what food borne illness is caused by Clostridium botulinum? botulism
what temperature range is considered the "food danger zone"? 40-140 F
, the term used for the temperature range at which microbial growth is likely to occur. food
danger zone
What does FATTOM stand for? Food, Acid, Temp, Time, Oxygen, Moisture
an acronym for the way in which we control bacterial growth. FATTOM
microorganisms or infectious agents such as bacteria, viruses, fungi, mold, and parasites that can
be transmitted in food and cause illness. pathogen
the transfer of a substance that can cause illness from one food to another, usually on a utensil or
surface (such as a cutting board or plate) cross-contamination
(BSE) Bovine spongiform encephalopathy is known as what? mad cow disease
the "mad cow disease" is caused by _______ which cause a deadly brain disease in humans if
consumed. prions
Graded A+
What does CDC stand for? Centers for disease control and prevention
According to the CDC, If a child or teen has a BMI at or above the ____ percentile, then they are
considered overweight. If they have a BMI at the _____ percentile or above, they are consider
obese. 85th; 95th
What does BMI stand for? Body Mass Index
term used to describe where agriculture meets the consumer. It involves food safety and
microbiology, food chemistry and composition, food processing, government regulations, food
quality and quality control. food sciences
list the 8 categories that are involved in food sciences: food safety, food quality, quality
control, food processing, food chemistry, food composition, food microbiology, and government
regulations
,these are used for food quality and quality control. They measure the flavor, color, and texture of
foods. taste panels
A degree of innovation that makes a product more attractive to customers and consumers. It
includes: less preparation time, less home-cooking, more convenient sizes, and the comfort of
brand names. value added
a category of new food product; it is a variant of an established product, often a new flavor, with
little R&D time needed, low cost and uses the same distribution system. Ex: a new flavor of
juicy juice. line extension
disease, usually infectious or toxic in nature, caused by agents that enter the body through the
ingestion of food or cross contamination. food borne illness
A bacteria which is the leading cause of foodborne illness in the U.S. from eggs and poultry.
Often found in raw produce such as melons, tomatoes, OJ, alfalfa sprouts, chocolate, yeast, raw
poultry, dairy, and coconut. Salmonella
what is the name of the food borne illness that is caused by salmonella? salmonellosis
,A newer bacteria that can cause a food borne illness. often found in unpasteurized soft cheeses,
unpasteurized milk, seafood, frozen cooked crabmeat, cooked shrimp, coleslaw, raw produce. It
is much more resistant to heat, salt, nitrite, and acidity than many other microorganisms. This
bacteria can survive and grow at low temps. Listeria monocytogenes
what two food borne illnesses are caused by listeria monocytogenes? listeriosis and
meningitis
A bacteria, whose spores are widespread, which can only produce toxins within an anaerobic
environment (without oxygen), and with low acidity. can causes problems in low-acid canned
goods if they are unproperly processed such as: corn, soups, greenbeans beets, tuna, mushrooms,
asparagus, lunch meats, ham, smoked and salted fish, sausage. Clostridium botulinum
what food borne illness is caused by Clostridium botulinum? botulism
what temperature range is considered the "food danger zone"? 40-140 F
, the term used for the temperature range at which microbial growth is likely to occur. food
danger zone
What does FATTOM stand for? Food, Acid, Temp, Time, Oxygen, Moisture
an acronym for the way in which we control bacterial growth. FATTOM
microorganisms or infectious agents such as bacteria, viruses, fungi, mold, and parasites that can
be transmitted in food and cause illness. pathogen
the transfer of a substance that can cause illness from one food to another, usually on a utensil or
surface (such as a cutting board or plate) cross-contamination
(BSE) Bovine spongiform encephalopathy is known as what? mad cow disease
the "mad cow disease" is caused by _______ which cause a deadly brain disease in humans if
consumed. prions
