FOS 3042 Exam 3 Questions, FOS3042 Exam 3 questions, FOS3042 EXAM 3

Heat applied to make scrambled eggs

A. Denature proteins

B. Cause lumpiness due to excess moisture

C. Caramelize sugars

D. Causes rancidity if it is not controlled

A

Ionizing radiation approved for use on foods are

A. Gamma rays and X-rays

B. Gamma rays but not X-rays

C. Sun rays

D. Microwaves

A

Which of the following is a parasitic hazard in raw pork?

A. Trichinella

B. E. coli O157:H7

C. Salmonella

D. Clostridium

A

Milk is fermented by bacteria to produce

A. blue cheese

B yogurt

C. swiss cheese

D. all of the above

D

Which is a good way to keep guacamole from turning brown?

A. Keeping in a well-sealed container

B. Using avocados dipped in sugar

C. Adding salt

D. All of these

A

Which of the following symptoms may indicate chill injury?

A. Surface lesions

B. Internal discoloration

C. Failure to ripen normally

D. All of these

D

Which of the following statements is incorrect about freezing?

A. The initial freezing of water in foods decreases the freezing point of the food.

B. When extracellular water freezes, microbial cells lose water.

C. Freezing is a lethal process that can be used to eliminate all microbial cells.

D. Surviving microorganisms in thawed products can cause spoilage.

C; freezing is not lethal

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

A. 1 and 2

B. 2 and 3

C. 3 and 4

D. 2 and 4

D

How long does it take for the newly hatched chickens to reach market weight?

A. 2-3 weeks

B. 6-8 weeks

C. 12-15 weeks

D. 24-28 weeks

B

On average, how many pound(s) of feed does a broiler chicken eat for its weight to increase 1 pound?

A. 3.7

B. 2.5

C. 1.9

D. 1.0

C

Regarding the optimal quality of fish fillets, it is important to

A. wait until rigor mortis has concluded before freezing

B. freeze at the beginning stages of rigor mortis

C. remove the fish muscle before rigor mortis sets in and store at room temperature

D. filet and freeze during rigor mortis

A

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?

A. Chuck roast and rib-eye steak

B. Filet mignon and T-bone steak

C. Shank and brisket

D. Shank and round steak

A

Which of the following is NOT considered seafood?

A. Alligator tails

B. Tuna steak

C. Seaweed snack

D. Escargot (snails)

D

Which of the following is considered a quality downgrade in raw poultry?

A. inadequate size of legs compared to thighs

B. yellow color of skin

C. broken bones

D. major differences in wing size between the previous day of production

C

Which government agency oversees the harvesting of poultry?

A. Food and Drug Administration

B. Environmental Protection Agency

C. US Dept. of Agriculture

D. US Egg & Poultry Association

C

How does marbling make meat more tender?

A. By decreasing the shrinking of muscle fibers

B. By providing lubrication

C. By breaking down proteins

D. Both by decreasing the shrinking of muscle fibers and by providing lubrication

D

The cooking of red meat before rigor mortis sets in results in

A. extra tender meat

B. the most common method of production

C. the catalysis of rigor mortis

D. no quality effects, whatsoever

A

Muscle composition of red meat contains

A. only sulfur-containing amino acids

B. all essential amino acids

C. no amino acids

D. only branched-chain amino acids

B

Muscle composition of red meat contains

all essential amino acids

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?

Filet Mignon and T-bone steak

Which of the following is a beginning stage of rigor mortis?

muscle tissue becomes very tough

The cooking of red meat before rigor mortis sets in results in

extra tender meat

fats are

crystalline in nature

Lipids designated as oils are most likely _______, at room temperature.

liquid

Which of the following is associated with the palatability of ice cream?

fat content

Cod liver oil comes from what animal?

fish

1. Which is NOT true about tea?

Yeast is added to start fermentation in oolong or black tea processing.

Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation?

mashing

Of the three major types of tea, which of the following is most common in the United States?

black tea

The process in beer production that produces carbon dioxide and ethanol is known as

fermentation

What is malt?

Germinated barley (or other grain) in which starch breaking enzymes are activated.

How is juice that comes in a single serve juice box treated to ensure safety?

It is pasteurized and then filled into a sterilized box in an aseptic environment.

How do calcium and magnesium affect brewing?

By changing the mouth feel of the beer

By affecting the yeast activity

By affecting the taste of beer

CORRECT All of the above explain how these minerals affect brewing.

Where does the air in a milk shake come from?

Both from the ice cream and whipping with milk

Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue?

marbling

The more marbling in red meat is equivalent to

increased tenderness of the cut

How does marbling make meat more tender?

Both by decreasing the shrinking of muscle fibers and by providing lubrication

Food companies can legally add water to meat and fish using

phosphates

If an animal is stressed before harvest, which of the following will occur?

fast rigor mortis

Which of the following lipids comes from a plant source?

palm & palm kernel oil

Hexadecanoic fatty acid is also known as

palmitic acid

Lard which is typically sold in the form sticks in the grocery store is extracted with which of the following methods?

Rendering

Which of the following is associated with the palatability of ice cream?

fat content

Fats and oils are otherwise known as

triacylglycerols

In solvent extraction of oil from oilseeds, what is one way of increasing yield?

Grinding or flaking the seeds

Which of the following are types of water available in the United States as beverages?

Mineral water

Sparking water

Purified water

CORRECT All of the above

Which is NOT true about tea?

Yeast is added to start fermentation in oolong or black tea processing.

Which is NOT a method used to decaffeinate coffee?

Chill proofing

Which of the following statements about Black Tea Processing is FALSE?

Yeasts are added for fermentation of tea leaves

Which is FALSE regarding coffee production?

Pulping removes the bean from the cherry

Fermented beans are dried in sun or hot air

CORRECT: Coffee grows best at sea level.

Beans are roasted after fermentation

Wine is made by adding yeast to fruit juice in

an anerobic environment

Soft drinks are made up mostly of

water

Which is a juice box made of?

Paper, aluminum foil and plastic

Which of the following symptoms may indicate chill injury?

All of these.

Which of the following statements is true?

High pressure processing and Oscillating electric fields.

Which of the following statements is not correct?

FDA sets a zero tolerance for insects and insect parts.

which of the following is not added to foods with the purpose of controlling microbial growth?

Glycerin

Which of the following are potential hazards in foods?

all of the above

Lactic acid is one of the main products of

bacterial fermentation

which government agency oversees the harvesting of poultry?

US Dept. of Agriculture

What kind of chicken meat is typically marketed in retail

Broiler

How does marbling make meat more tender?

Both by decreasing the shrinking of muscle fibers and by providing lubrication

Regarding the optimal quality of fish fillets, it is important to

wait until rigor mortis has concluded before freezing

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?

Filet mignon and T-bone steak