FOS Exam 3 Question Bank, FOS3042 Final copy, FOS3042 Exam 4
question bank
Which of the following answers is associated with the quality of red meat and fish?
age of the red meat or fish
preservative content
natural preservative content
analysis of glossy visual factors - correct answer age of the red meat or fish
The cooking of red meat before rigor mortis sets in results in
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever - correct answer extra tender meat
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to the meat
water activity is increased to 1
muscle tissue becomes very tough
all stages of rigor mortis do not effect the quality of the meat - correct answer muscle tissue
becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
potassium hydroxide - correct answer phosphates
Cod liver oil comes from what animal?
a pig
a cow
,a fish
a chicken - correct answer a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - correct answer triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
solid
liquid - correct answer liquid
Which of the following processing step is utilized to prevent formation of crystals in fats and oils
that may be stored at lower temperatures?
Hydrogenation
Winterizing
Tempering
Rendering - correct answer Winterizing
Which government agency oversees the harvesting of poultry? - correct answer USDA
In poultry processing, feathers are removed with - correct answer mechanical "fingers" made of
rough, molded rubber like material
Which of the following is considered a quality downgrade in raw poultry? - correct answer
Broken bones
When eggs undergo candling - correct answer the egg is passed by a light source to check the
position of the yolk and size of aircells
Which term is associated with high quality of red meat by visually evaluating fat dispersed
throughout muscle tissue? - correct answer Marbling
The process that skims boiled animal fat in water is known as - correct answer Rendering
,Which of the following pairs shows two cuts that cannot be obtained from the same side of a
beef carcass? - correct answer Filet mignon and T-bone steak
Why is it better for tougher cuts of meat to be cooked slowly at low temperatures? - correct
answer Both of these explains why slow and low cooking helps
Muscle composition of red meat contains - correct answer All essential amino acids
Which of the following is a beginning stage of rigor mortis? - correct answer Muscle tissue
becomes very tough
Lipids in foods are commonly know as - correct answer fats and oils
Which of the following is associated with the palatability of ice cream? - correct answer fat
content
Which of the following lipids comes from a plant source? - correct answer palm and palm
kernel oil
Lipids designated as oils are most likely _______, at room temperature. - correct answer liquid
Fats are - correct answer crystalline in nature
In beer production roasted barley is also known as - correct answer barley malt
Wine is made by adding yeast to fruit juice in - correct answer an anaerobic environment
The process in beer production that produces carbon dioxide and ethanol is known as - correct
answer fermentation
Which is NOT true about tea? - correct answer Yeast is added to start fermentation in oolong or
black tea processing.
What are adjuncts in beer making? - correct answer Cereals like corn and rice added used to
cut down cost and add flavor
Soft drinks are made up mostly of - correct answer water
Roasted coffee is often vacuum packaged because - correct answer the flavor is very sensitive
Which is FALSE regarding coffee production? - correct answer Coffee grows best at sea levels
Which is NOT a method used to decaffeinate coffee? - correct answer Chill proofing
Which is a juice box made of? - correct answer Paper, aluminum and plastic
Where does the air in a milk shake come from? - correct answer Both from the ice cream and
whipping with milk
, The more marbling in red meat is equivalent to - correct answer increased tenderness in the
cut
How does marbling make meat more tender? - correct answer Both by decreasing the shrinking
of muscle fibers and by providing lubrication
Which of the following is NOT due to CO2 in carbonated beverages? - correct answer Brown
color
Carbonated beverages are infused with - correct answer Carbon dioxide
How is juice that comes in a single serve juice box treated to ensure safety? - correct answer It
is pasteurized and then filled into a sterilized box in an aseptic environment.
How do calcium and magnesium affect brewing? - correct answer All of the above explain how
these minerals affect brewing.
What is an acceptable way of standardizing 100% Orange Juice? - correct answer Adding
essence obtained from orange peels back into orange juice
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
What organism was the number one cause of bacterial foodborne illness in the United States in
2012? - correct answer Salmonella
What is malt? - correct answer Germinated barley (or other grain) in which starch breaking
enzymes are activated.
Of the three major types of tea, which of the following is most common in the United States? -
correct answer Black tea
Which of the following minerals is not a primary concern for brewers? - correct answer
phosphorus
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
All of the above - correct answer All of the above
Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation
of meat? - correct answer All of the above
question bank
Which of the following answers is associated with the quality of red meat and fish?
age of the red meat or fish
preservative content
natural preservative content
analysis of glossy visual factors - correct answer age of the red meat or fish
The cooking of red meat before rigor mortis sets in results in
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever - correct answer extra tender meat
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to the meat
water activity is increased to 1
muscle tissue becomes very tough
all stages of rigor mortis do not effect the quality of the meat - correct answer muscle tissue
becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
potassium hydroxide - correct answer phosphates
Cod liver oil comes from what animal?
a pig
a cow
,a fish
a chicken - correct answer a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - correct answer triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
solid
liquid - correct answer liquid
Which of the following processing step is utilized to prevent formation of crystals in fats and oils
that may be stored at lower temperatures?
Hydrogenation
Winterizing
Tempering
Rendering - correct answer Winterizing
Which government agency oversees the harvesting of poultry? - correct answer USDA
In poultry processing, feathers are removed with - correct answer mechanical "fingers" made of
rough, molded rubber like material
Which of the following is considered a quality downgrade in raw poultry? - correct answer
Broken bones
When eggs undergo candling - correct answer the egg is passed by a light source to check the
position of the yolk and size of aircells
Which term is associated with high quality of red meat by visually evaluating fat dispersed
throughout muscle tissue? - correct answer Marbling
The process that skims boiled animal fat in water is known as - correct answer Rendering
,Which of the following pairs shows two cuts that cannot be obtained from the same side of a
beef carcass? - correct answer Filet mignon and T-bone steak
Why is it better for tougher cuts of meat to be cooked slowly at low temperatures? - correct
answer Both of these explains why slow and low cooking helps
Muscle composition of red meat contains - correct answer All essential amino acids
Which of the following is a beginning stage of rigor mortis? - correct answer Muscle tissue
becomes very tough
Lipids in foods are commonly know as - correct answer fats and oils
Which of the following is associated with the palatability of ice cream? - correct answer fat
content
Which of the following lipids comes from a plant source? - correct answer palm and palm
kernel oil
Lipids designated as oils are most likely _______, at room temperature. - correct answer liquid
Fats are - correct answer crystalline in nature
In beer production roasted barley is also known as - correct answer barley malt
Wine is made by adding yeast to fruit juice in - correct answer an anaerobic environment
The process in beer production that produces carbon dioxide and ethanol is known as - correct
answer fermentation
Which is NOT true about tea? - correct answer Yeast is added to start fermentation in oolong or
black tea processing.
What are adjuncts in beer making? - correct answer Cereals like corn and rice added used to
cut down cost and add flavor
Soft drinks are made up mostly of - correct answer water
Roasted coffee is often vacuum packaged because - correct answer the flavor is very sensitive
Which is FALSE regarding coffee production? - correct answer Coffee grows best at sea levels
Which is NOT a method used to decaffeinate coffee? - correct answer Chill proofing
Which is a juice box made of? - correct answer Paper, aluminum and plastic
Where does the air in a milk shake come from? - correct answer Both from the ice cream and
whipping with milk
, The more marbling in red meat is equivalent to - correct answer increased tenderness in the
cut
How does marbling make meat more tender? - correct answer Both by decreasing the shrinking
of muscle fibers and by providing lubrication
Which of the following is NOT due to CO2 in carbonated beverages? - correct answer Brown
color
Carbonated beverages are infused with - correct answer Carbon dioxide
How is juice that comes in a single serve juice box treated to ensure safety? - correct answer It
is pasteurized and then filled into a sterilized box in an aseptic environment.
How do calcium and magnesium affect brewing? - correct answer All of the above explain how
these minerals affect brewing.
What is an acceptable way of standardizing 100% Orange Juice? - correct answer Adding
essence obtained from orange peels back into orange juice
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
What organism was the number one cause of bacterial foodborne illness in the United States in
2012? - correct answer Salmonella
What is malt? - correct answer Germinated barley (or other grain) in which starch breaking
enzymes are activated.
Of the three major types of tea, which of the following is most common in the United States? -
correct answer Black tea
Which of the following minerals is not a primary concern for brewers? - correct answer
phosphorus
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
All of the above - correct answer All of the above
Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation
of meat? - correct answer All of the above
