FOS3042 EXAM 4/QUIZ 10 2025
QUESTIONS AND ANSWERS
Which of the following does not act like a photosensitizer?
Casein
Riboflavin
Chlorophyll
Vitamin B2 - ANS casein
Which of the following is not a result of light exposure of food?
Off-flavor formation in milk
Discoloration of cured meat
Reduced tenderness and juiciness in meat
Destruction of vitamins - ANS Reduced tenderness and juiciness in meat
Which of the following is not added to foods with the purpose of controlling microbial growth?
Nitrites
Glycerin
Phosphates
Sorbic acid - ANS Glycerin
What causes plasmolysis?
Saturating the taste buds with favorite food.
Shaking beverages.
Rehydrating previously dried food.
1 Copyright ©2025 FYNDLAY ALL RIGHTS RESERVED.
, Placing food in syrup or brine. - ANS Placing food in syrup or brine.
What organism was the number one cause of bacterial foodborne illness in the United States in
2012?
Salmonella
Campylobacter
E. coli
Listeria - ANS Salmonella
In many cases, fermentation causes the pH of foods to
increase
decrease
stabilize
neutralize
equilibrate - ANS decrease
What are some of the new technologies to preserve foods without altering their flavor and
texture?
1. Canning
2. High pressure processing
3. Batch sterilization
4. Oscillating electric fields
2 Copyright ©2025 FYNDLAY ALL RIGHTS RESERVED.
QUESTIONS AND ANSWERS
Which of the following does not act like a photosensitizer?
Casein
Riboflavin
Chlorophyll
Vitamin B2 - ANS casein
Which of the following is not a result of light exposure of food?
Off-flavor formation in milk
Discoloration of cured meat
Reduced tenderness and juiciness in meat
Destruction of vitamins - ANS Reduced tenderness and juiciness in meat
Which of the following is not added to foods with the purpose of controlling microbial growth?
Nitrites
Glycerin
Phosphates
Sorbic acid - ANS Glycerin
What causes plasmolysis?
Saturating the taste buds with favorite food.
Shaking beverages.
Rehydrating previously dried food.
1 Copyright ©2025 FYNDLAY ALL RIGHTS RESERVED.
, Placing food in syrup or brine. - ANS Placing food in syrup or brine.
What organism was the number one cause of bacterial foodborne illness in the United States in
2012?
Salmonella
Campylobacter
E. coli
Listeria - ANS Salmonella
In many cases, fermentation causes the pH of foods to
increase
decrease
stabilize
neutralize
equilibrate - ANS decrease
What are some of the new technologies to preserve foods without altering their flavor and
texture?
1. Canning
2. High pressure processing
3. Batch sterilization
4. Oscillating electric fields
2 Copyright ©2025 FYNDLAY ALL RIGHTS RESERVED.
