Which of the Following Grades Indicates Highest Quality in Beef? Fos3042
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Agreement the changes in the quality of produce on the style to the grocery store is possible with the knowledge of:
Biological science
Your friend is majoring in Food Science. Which of the following statements is accurate?
Their dream task is in Nutrient Production Development.
Which of the post-obit statements is wrong about the job of the International Public Health & Trade Manager at FDA whom you were introduced to 1 of the additional videos of Module 1?
Inspecting beef carcasses in the Maryland Abattoir
Effective packaging for food products can be fabricated with
An understanding of homo-made solid materials
What is right subgroup for white rice in the Grains Nutrient Group?
Refined
Based on the Food Groups defined to communicate diet information, what nutrient is role of the dairy food group?
Cheddar cheese
What illustrative educational tool is intended for an easy way for consumers to remember which food groups to eat the most of and which to eat the least of?
MyPlate
Which of the post-obit categories from the food manufacturing industry is not represented in MyPlate?
Sugar and confectionery products
Quiz 3
Which of the following are factors effecting bioavailability?
Digestibility
Absorbability
Binding to indigestible cloth
All of the to a higher place
How many calories or kcals does a gram of fat accept?
9
How many calories or kcals does a gram of protein accept?
4
Cellulose is
a polysaccharide.
Foods are ___________ composed of elements from the periodic table.
Chemicals
The level of pH above which a food is considered to exist a low acid food is:
4.half-dozen
Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database.
Apple juice, apples, bread, honey, flour, vegetable oil
What is the most mutual acid added to food?
Citric acid
Quiz 4
Three fat acids attached to a glycerol backbone is called
Triacylglycerol
Pectin
helps grade jams and jellies
Hydrogenating vegetable oils
forms trans- fatty acids
Which fatty acrid is also chosen 18:3?
linolenic acid
Taste receptors on the natural language recognize which of the following?
Salty
Which of the following are aspects of food quality?
Food condom
Nutritional content
Appearance
All of the to a higher place
Which of the following is an antioxidant used in food products?
BHA
The brilliant ruby colour of fresh meat cuts that the meat department in a grocery store would like to display is due to
Oxymyoglobin
Quiz 5
The Color Additives Amendment
required the manufacturers to found the safety of color additives in foods, drugs, cosmetics and certain medical devices.
Which of the post-obit grades indicates highest quality in beef?
Prime number
Which agency sets tolerances on pesticide residues in foods?
EPA
Which of the following activities are overseen by the Alcohol and Tobacco Taxation and Trade Bureau?
Production of alcoholic beverages
Importation of alcoholic beverages
Labeling and advert of alcoholic products
All of these
What is the compliance date for the new Nutrition Facts Label which became effective in July 2016?
July 2018
Which of the following statements is correct regarding the Nutrient Additives Amendment?
The subpoena required FDA approving before an condiment could exist used in food.
The amendment placed the brunt on the manufacturer to prove condiment's safety for the intended use.
Both of the statements above are correct
Which of the post-obit statements about Center for Disease Control and Prevention (CDC) is right?
CDC is an agency inside Department of Health and Homo Services.
CDC investigates sources of food-borne illness outbreaks.
CDC maintains food-borne disease surveillance systems.
All of the above
Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.
USDA
Quiz 6
Add-on of folic acid to foods is an example of
Food fortification
What drives estrus transfer?
Temperature gradient
In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum
12-D
The procedure practical to fruits and vegetables to inactivate natural food enzymes is known equally
Blanching
As it is associated with the freezing of foods, the water that has yet to be frozen subsequently significant heat removal is
difficult to freeze
Which of the following conditions might occur when foods are frozen?
Crystal nucleation
Amidst the ones listed below, which type of freezer provide the fastest heat transfer?
Plate freezer
Which freezing method DOES NOT utilize direct contact between the nutrient product and the cooling medium?
Plate
Quiz seven
Which of the post-obit are reasons to concentrate foods?
reduces the weight and volume of the food
Air drying is a method used to
Dehydrate foods
Which of the post-obit is a reason to dehydrate food?
Food preservation
Which of the following is an advantage found in the drum drying of foods?
It's near often a continuous process
Egg substitutes most often
remove the fat from the yolk
Which of the post-obit is considered a quality downgrade in raw poultry?
cleaved basic
What is best quality grade given to eggs?
Grade AA
When eggs undergo candling
the egg is passed by a low-cal source to check the position of the yolk and size of aircells
Quiz 8
Which of these make a better meat marinade for dry heat cooking?
Soy sauce
Muscle composition of red meat contains
all essential amino acids
The cooking of ruby meat before rigor mortis sets in results in
actress tender meat
Which of the following pairs shows ii cuts that cannot be obtained from the aforementioned side of a beef carcass?
Filet mignon and T-bone steak
Which of the post-obit lipids comes from a plant source?
palm & palm kernel oil
Lipids designated every bit oils are most likely _______, at room temperature.
Liquid
Fats are
crystalline in nature
Lipids in food are commonly known equally
fats & oils
Quiz 9
Which of the following statements nearly Blackness Tea Processing is FALSE?
Yeasts are added for fermentation of tea leaves
Which is NOT truthful about tea?
Yeast is added to start fermentation in oolong or blackness tea processing.
What is malt?
Germinated barley (or other grain) in which starch breaking enzymes are activated.
In beer product, roasted barley is likewise known as
Barley malt
Which of the following is NOT due to CO2 in carbonated beverages?
Brown color
How is juice that comes in a unmarried serve juice box treated to ensure rubber?
It is pasteurized and and so filled into a sterilized box in an aseptic environs.
What causes temporary hardness in water?
Calcium and magnesium salts which can be removed past humid
What causes variability in the taste of orange juice?
Corporeality of sunshine, rain during the growing season
Differences in sugar, acrid and flavor compounds in oranges
Whether the juice comes from early on or belatedly fruit in the growing season
All of the above
Quiz x
Why would one sometimes meet rice common salt shakers?
Rice helps common salt menstruation freely past binding excessive moisture.
Which of the following statements near chill injury is incorrect?
Bananas tin can tolerate lower temperatures than avocados.
Which of the following tin can be used to command microbial growth in foods?
Keeping nutrient alive for as long as possible
Chemicals such as short chain organic acids, table salt and carbohydrate
Removing wet by estrus
All of these
Irradiation is approved for utilise with
spices, seeds, lettuce, potatoes, meat.
Which microorganism is otherwise known as STEC?
E. coli O157:H7
Which of the following are potential hazards in foods?
chemical
physical
biological
All of the in a higher place
Contagion of organisms that cause foodborne illness is uncommon in
commercially processed foods
In many cases, fermentation causes the pH of foods to
Decrease
Exam 1
How does Food Engineering science differ from Nutrient Science?
Food Engineering science is the application of Nutrient Scientific discipline to industry and distribute safe, nutritious ans wholesome food.
What is the energy cost per nutrient dollar as of 2013?
5.ii cents
What is the very kickoff method of nutrient processing discovery?
Cooking
Which of the post-obit cannot be attributed to the discoveries and developments in Food Science & Engineering?
Increase in % disposable income spent on food
What food is non added back to a refined grain that has been enriched?
Cobweb
Which of the following is Not a method used for proximate analysis of food limerick?
Tasting for sweetness as an indication of carbohydrate content
Which of the following categories from the food manufacturing industry is not represented in MyPlate?
Sugar and confectionery products
What is some other proper noun for Vitamin B2?
Riboflavin
What does a bomb calorimeter make up one's mind in a food sample?
Its caloric content
Which of the following is considered a macronutrient?
Lipids
Which of the post-obit statements are right?
Enzymes catalyze many metabolic reactions without changing themselves
Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose.
The substrate for lactase is lactose.
All of these are right
Which of the following are factors effecting bioavailability?
Digestibility
Absorbability
binding to indigestible material
All of the above
The concept that involves a scale from 0 to ane and affects microbial growth is known as
Water activity
The level of pH above which a nutrient is considered to be a low acid food is:
4.6
Foods are ___________ equanimous of elements from the periodic table
Chemicals
Which line below shows the food items in decreasing order of h2o content? Hint: If you are non certain, cheque the USDA Nutrient Database.
Apple tree juice, apples, breadstuff, honey, flour, vegetable oil
Which of the following is like to cellulose considering it is insoluble dietary fiber?
Hemicellulose
Which fat acrid is likewise called 18:2?
Linoleic acid
Which fatty acrid is as well called 18:3?
linolenic acid
Saturated fat acids
do non comprise double bonds in the carbon chain
Which of the following are aspects of food quality?
food safe
nutritional content
appearance
all of the to a higher place
Which of the post-obit colors are associated with carotenoid pigments?
Red
Orange
Yellowish
All of the above
Myoglobin is normally constitute in
Red meat
Which of the post-obit is an antioxidant used in food products?
BHA
What is the name for the study of menses and deformation characteristics of (food) materials?
Rheology
Exam ii
Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.
USDA
Which of the following is not a office of Agricultural Marketing Service of USDA?
Market place news (price and sales information) on agricultural bolt OR Establishes standards for food additives used in meat and poultry
A standard of identity establishes and maintains the identity and quality of a food production past
allowing optional ingredients OR
specifying processing steps involved in the manufacturing of the food. OR
All of the above
What kind of a claim is "Helps support your immune arrangement"?
Construction/Function Claim OR Nutrient Do good Merits OR Nutrient Content Claim
FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat, poultry, and processed egg products.
Interstate
Homogenization is an case of
Size reduction
Which of the following is Non used to transport liquid food during food processing?
Centrifugal pump OR Positive displacement pump OR Homogenizer
What drives heat transfer?
Temperature slope
In canning, the target estrus handling is considered the _____ reduction of Clostridium botulinum
12-D
The procedure practical to fruits and vegetables to inactivate natural food enzymes is known as
Blanching
The procedure of heating a nutrient, unremarkably liquid, to a specific temperature for a definite length of time, then cooling it immediately is known as
Pasteurization
In thermal processing, it is a good do to accept an F-value of
iii.0 or above
Immersion freezing tin be
Expensive
Enzyme activity in foods that undergo freezing atmospheric condition
slows downward
The acronym "IQF" represent
Individually Quick Frozen
Which of the following statements is TRUE about frozen foods?
Nutrient freezes at 0C (32F) OR Food freezes from the outside in. OR Once frozen, nutrient can exist transported and stored under refrigeration without thawing.
What causes freezer burn down?
Loss of h2o over time due to fluctuations in temperature
What is the quality defect associated with a difficult layer on the exterior of foods when undergoing dehydration?
case hardening
Air drying is a method used to
Dehydrate foods
Which of the following is a disadvantage of sun drying?
Unremarkably can't go moisture content below 15%
Which of the post-obit is True regarding drying curves?
bound water is harder to remove compared to gratuitous water
The aircell size in eggs
gets bigger as the egg gets older
Egg substitutes most frequently
remove the fatty from the yolk
In poultry, dark meat contains
more fatty compared to white meat
Which of the following is considered a quality downgrade in raw poultry?
Broken bones
Exam three
Regarding the optimal quality of fish fillets, it is important to
expect until rigor mortis has concluded before freezing
Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue?
Marbling
The process that skims boiled beast fat in water is known every bit
Rendering
Which of the following answers is associated with the quality of ruby-red meat and fish?
age of the blood-red meat or fish
Which of the following touch on tenderness, flavor, cook losses, and yield in the quality evaluation of meat?
size of the animal
age of the fauna
portion / cutting of meat
All of the above
Which of the following is a start stage of rigor mortis?
muscle tissue becomes very tough
Food companies tin legally add together water to meat and fish using
Phosphates
Hexadecanoic fatty acid is too known every bit
palmitic acid
Which of the following is associated with the palatability of ice foam?
fat content
Which of the following lipids comes from a plant source?
palm & palm kernel oil
Cod liver oil comes from what animate being?
A fish
Fats are
crystalline in nature
Butter contains approximately
80% fat
The process in beer production that produces carbon dioxide and ethanol is known as
Fermentation
In beer production, roasted barley is likewise known as
Barley malt
Which is Fake regarding coffee production?
Coffee grows all-time at bounding main level.
Which of the following statements well-nigh Black Tea Processing is Simulated?
Yeasts are added for fermentation of tea leaves
Which of the following is NOT due to CO2 in carbonated beverages?
Brownish color
Carbonated beverages are infused with
carbon dioxide gas
Which of the following is the technique in beer making that'southward used to produce wort for subsequent fermentation?
Mashing
Of the three major types of tea, which of the post-obit is most common in the United states of america?
Greenish tea OR Black tea OR White tea
Roasted coffee is often vacuum packaged because
the flavor is very sensitive
How is juice that comes in a single serve juice box treated to ensure rubber?
Information technology is pasteurized so filled into a sterilized box in an aseptic environment.
Where does the air in a milk shake come from?
The water ice cream OR Both from the water ice cream and whipping with milk OR none of the above
What causes temporary hardness in water?
Calcium and magnesium salts which can be removed by boiling
Test 4
Which microorganism is otherwise known as STEC?
E. coli O157:H7
Contagion of organisms that cause foodborne disease is uncommon in
commercially candy foods
Infant botulism might be obtained past the consumption of
Honey
Which of the post-obit tin be used to control microbial growth in foods?
Keeping food alive for equally long as possible
Chemicals such as brusk chain organic acids, common salt and sugar
Removing moisture by heat
All of these
The nearly mutual fashion of reducing foodborne pathogens in nutrient is
To properly cook the nutrient
From which creature source is there an organism that might have 10 years to bear witness symptoms and last for 20 to 30 years after infection?
Pork
Which of the post-obit are potential hazards in foods?
chemical
physical
biological
All of the above
Fermentation and pickling of vegetables are examples of
Controlled spoilage
Which of the post-obit is not a possible result of microbial activity?
crystallization of water
Which of the following is not a manifestation of excessive moisture?
Reduced mold growth
Which of the following combinations is non commonly encountered during drying?
High temperature-high humidity?
Although Norovirus is thought to exist responsible for 50% of foodborne gastroenteritis in the U.s.a.
It is rarely diagnosed because symptoms disappear within 24 hours and are not reported
Which of the following is a parasitic hazard in raw pork?
Trichinella
Foodborne illness is more probable to crusade death in which of the following demographic?
The very young
The very onetime
The immunocompromised
All of the higher up
Plasmolysis is
The mechanism of action for salt or sugar used as food preservative
Caused past loftier osmotic pressure outside the cell
The shrinkage of microbial cells due to water loss
All of these
Each of the following indicates a desirable characteristic of a chemical preservative except:
Enhances flavour and color of the product
Which of the following is not a correct match?
Polysorbate in squeezable relish-antioxidant?
Which of the following statements is not correct?
FDA sets a zilch tolerance for insects and insect parts
Chill injury in fruits and vegetables can occur at temperatures every bit high as
56 degrees F
Which of the post-obit is the primary reason why you should non eat raw cookie dough?
Raw eggs in the recipe may harbor Salmonella
In many cases, fermentation causes the pH of foods to
Subtract
Which of the following statements most arctic injury is incorrect?
Bananas tin tolerate lower temperatures than avocados.
What is correct about commercial sterility?
A commercially sterile product may contain a viable spore that cannot grow due to diverse properties of the nutrient
What causes plasmolysis?
Placing food in syrup or brine
Which of the post-obit is not added to foods with the purpose of controlling microbial growth?
Glycerin
All of the post-obit statements about enzymes are right except:
Pectin methyl esterase causes browning of cut fruit
Which of the following is a source of microbial contamination?
Irrigation water
Improperly done hands of the food preparer
Drains and floors in the manufacturing facility
All of these
Which is a good way to keep guacamole from turning brown?
Keeping in a well-sealed container
What organism was the number one cause of bacterial foodborne disease in the United States in 2012?
Salmonella
Which of the following symptoms may betoken chill injury?
Surface lesions
Internal discoloration
Failure to ripen commonly
All of these
Estrus applied to make scrambled eggs
Denature proteins
Which of the following does not act like a photosensitizer?
Casein
All of the following statements about enzymes are correct EXCEPT:
Pectin methyl esterase causes browning of cut fruit.
Excessive heating of foods during grooming or storage will cause
Emulsion destability
Destruction of vitamins
Denaturation of proteins
All of these
Ionizing radiation approved for apply on foods are
Gamma rays and X-rays
Short-concatenation organic acids are mostly used in foods that have a pH<5.5 because…
simply at low pH the acid can penetrate the microbial prison cell membrane
Which of the following statements is incorrect well-nigh freezing?
Freezing is a lethal procedure that can be used to eliminate all microbial cells.
Which of the following preservation methods will not inactivate enzymes?
Irradiation
What causes plasmolysis?
Placing food in syrup or brine.
Which of the following combinations are not normally encountered during drying?
High temperature-loftier humidity
What causes skunky beer?
Conversion of isohumulones from hops into thiols in the presence of sunlight.
Lactic acid is one of the main products of
Bacterial fermentation
Quiz two
How does Food Technology differ from Food Science?
Nutrient Technology is the awarding of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
What is the boilerplate number of items carried in a supermarket today?
More than 30,000
Understanding the changes in the quality of produce on the fashion to the grocery shop is possible with the cognition of:
Biological science
Your friend is majoring in Food Science. Which of the following statements is accurate?
Their dream job is in Food Product Evolution.
Which of the following is NOT a method used for proximate assay of nutrient composition? (Drying to measure moisture content, Kjeldahl digestion for protein content, and Organic solvent extraction for fatty content are)
Tasting for sugariness equally an indication of carbohydrate content is not.
What is some other name for Vitamin B2?
Riboflavin
Which of the following is not true for almond milk?
It is higher in protein than milk, yogurt or cheese
What is correct subgroup for white rice in the Grains Food Group?
Refined
Quiz 3
What is tabular array salt normally supplemented with?
Iodine
How many calories or kcals does a gram of fat have?
ix
On the food ingredient label…
the most predominant ingredient is listed offset.
Which of the following pairs is a correct match for kind of fat and typical expert source of fat?
Saturated fats- Meat and dairy
The concept that involves a scale from 0 to 1 and affects microbial growth is known every bit…
H2o activity
Which of the following are considered functional groups in foods?
Ketone group, Methyl group, Ester group
Which of the following are considered organic acids in foods?
Malic acid, Lactic acrid, Fumaric acid
Titratable acidity
Measures full acidity
Quiz 4
Hydrogenating vegetable oils…
forms trans- fatty acids
Saturated fatty acids
do not contain double bonds in the carbon chain
Which of the following are classifications of carbohydrates?
Monosaccharides, disaccharides, oligosaccharides
Pectin…
Helps course jams and jellies
Gustatory modality receptors on the tongue can recognize which of the post-obit…
Salty
Which of the following is an antioxidant used in food products?
BHA
Which of the post-obit are aspects of food quality?
food safety, nutritional content, appearance
Which aspect of foods do we quantify when we use the L a b scale?
Colour
Quiz 5
What is the name of the local bureau which regulates coffee shops in Florida?
Florida Department of Agriculture and Consumer Services
In reference to nutrient additives, the acronym GRAS stands for:
More often than not Recognized As Condom
The Food Code sets forth model provisions for keeping nutrient safety in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for nutrient service establishments inside their jurisdiction. Which bureau publishes the Nutrient Code?
FDA
Which agency sets tolerances on pesticide residues in foods?
EPA
Which is not a U.Due south. nutrient police? (Infant Health Formula Human activity, Pure Food and Drug Act, and Organic Food Product Act are)
Agricultural Labeling Human activity
Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise?
Food and Drug Administration
Which processing method is classified as an additive according to the Food Additives Amendment?
Irradiation
FDA is authorized to regulate various aspects of foods past the following laws except (Food Safety Modernization Act, Nutritional Labeling and Pedagogy Act , and Nutrient Additives Subpoena are all examples of the real laws)
Federal nutrient drug and domestic human activity is incorrect.
Quiz 6
Homogenization is an example of
Size reguction
Which of the post-obit is Not an example of separation in food processing?
(Peeling of potatoes, Shelling of basics, and Filtration of wine are).
Gelation is non.
The process of heating a food, usually liquid, to a specific temperature for a definite length of fourth dimension, and so cooling it immediately is known as
Pasteurization
The process practical to fruits and vegetables to inactivate natural nutrient enzymes is known equally…
blanching
After the harvest of vegetables or the slaughter of animals it is necessary to..
cool the produce or meat equally soon as possible to extend the shelf-life
Ice crystals in food get larger nether which of the following weather?
intermittent thawing
Amongst the ones listed beneath, which type of freezer provide the fastest estrus transfer?
Plate freezer
What is the proper name of the method used to freeze liquid or semi-liquid foods?
Scraped surface freezing
Quiz 7
Spray drying..
atomizes liquids into small solid particles
Which of the following is a disadvantage of sun drying?
Usually tin can't go wet content below fifteen%
Air drying is a method used to…
Dehydrate foods
Which of the following is a reason to dehydrate food?
Food preservation
What is best quality grade given to eggs?
Grade AA
Egg substitutes nigh often..
remove the fat from the yolk
What causes rigor mortis in poultry?
anaerobic glycolysis
The aircell size in eggs
gets bigger as the egg gets older
Quiz 8
Which of the following answers is associated with the quality of red meat and fish?
age of the red meat or fish
If an animate being is stressed earlier harvest, which of the following will occur?
fast rigor mortis
Which of these make a improve meat marinade for dry out oestrus cooking?
Soy sauce
Why is information technology better for tougher cuts of meat to be cooked slowly at low temperatures?
Shrinking of muscle fibers is lessened at lower temperatures and connective tissues have time to suspension down with estrus
Butter contains approximately
80% fat
Food companies can legally add water to meat and fish using
Phosphates
Fats are
crystalline in nature
Fats and oils are otherwise known as
triacylglycerols
Test 2
Which of the following statements is right regarding the Nutrient Additives Subpoena? The subpoena required FDA approval before an additive could be used in food and The amendment placed the burden on the manufacturer to evidence additive'south prophylactic for the intended use.
Which of the following statements nigh Center for Affliction Control and Prevention (CDC) is correct? (all)
CDC is an agency within Department of Health and Human Services.
CDC investigates sources of food-borne illness outbreaks.
CDC maintains food-borne affliction surveillance systems.
What is the name of the panel shown on this food characterization? (it's a box that says unsalted saltines and has a picture of them)
Principal Brandish Panel
What is the name of the local bureau which regulates coffee shops in Florida?
Florida Section of Agronomics and Consumer Services
Which of the following is not required to be on the new Diet Facts Label?
Vitamin C
Which of the following is NOT an example of separation in food processing?
Gelation
What drives heat transfer?
Temperature slope
Which of the post-obit is NOT 1 of the purposes of food processing?
To extend shelf life past inactivating enzymes, To provide convenience, and To eliminate pathogens are all purposes. To eliminate bacteria in the gut is not.
The process of heating a nutrient, usually liquid, to a specific temperature for a definite length of time, and so cooling information technology immediately is known as
Pasteurization
In thermal processing, information technology is a practiced practice to have an F-value of
three.0 or above
In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum
12-D
Which preservation method allows the safety transportation of milk in a dejeuner-box at room temperature?
UHT Pasteurization
Refrigeration is considered…
a balmy form of food preservation
Which of the following is desirable in frozen foods?
Fast freezing
Which freezing method DOES NOT utilize straight contact between the food product and the cooling medium?
Plate
Among the ones listed below, which type of freezer provide the fastest heat transfer?
Plate freezer
Which of the following is a factor associated with the drying charge per unit of food?
Air velocity
Which of the following is an reward establish in the pulsate drying of foods?
It's most often a continuous process
Spray drying
atomizes liquids into pocket-size solid particles
Which of the following is a reason to dehydrate food?
food preservation
What is best quality grade given to eggs?
Course AA
In poultry, dark meat contains
more fat compared to white meat
Which of the post-obit is considered a quality downgrade in raw poultry?
broken bones
Which government agency oversees the harvesting of poultry?
Us Dept. of Agriculture
Quiz 9
What is malt?
Germinated barley (or other grain) in which starch breaking enzymes are activated.
Which is not truthful about tea?
Yeast is added to start fermentation in oolong or blackness tea processing.
Roasted coffee is often vacuum packaged because
the flavor is very sensitive
Which of the following is NOT due to CO2 in carbonated beverages?(effervescence, Tingling mouthfeel, and Carbonic acid are)
Brown colour
Wine is made by adding yeast to fruit juice in
an anerobic environment
Which is a juice box fabricated of?
Newspaper, aluminum foil and plastic
Which of the following minerals is non a primary concern for brewers?
(Zinc, Magnesium,Copper are)
Phosphorus
What is an acceptable way of standardizing 100% Orange Juice?
Adding essence obtained from orange peels dorsum into orange juice
Test iii
The cooking of cherry-red meat before rigor mortis sets in results in
extra tender meat
Which of these make a ameliorate meat marinade for dry oestrus cooking?
Soy sauce
Regarding the optimal quality of fish fillets, it is important to
wait until rigor mortis has concluded before freezing
Which of the following answers is associated with the quality of scarlet meat and fish?
age of the red meat or fish
The process that skims boiled animal fat in water is known as
rendering
Muscle limerick of red meat contains
all essential amino acids
Lipids designated as oils are near likely _______, at room temperature.
liquid
Butter contains approximately
fourscore% fat
Fats and oils are otherwise known as
triacylglycerols
Lipids in food are commonly known as
fats & oils
Fats are
crystalline in nature
Which of the following lipids comes from a found source?
palm & palm kernel oil
Hexadecanoic fat acrid is as well known every bit
palmitic acid
Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation?
mashing
The procedure in beer product that produces carbon dioxide and ethanol is known as
fermentation
Which of the following is Non due to CO2 in carbonated beverages?
Dark-brown colour
Which of the following statements nearly the Swiss Water Process is False?
(Extracts caffeine from dark-green coffee beans, Caffeine is removed from the beans past osmosis, Takes several hours are true).
Carbon filter traps season molecules and then that season of java beans is preserved is false.
Roasted coffee is often vacuum packaged considering
the flavor is very sensitive
Which of the following statements about Black Tea Processing is FALSE?
(Withering softens the leaves, dries them slightly, Color and flavor develop during fermentation, Rolling releases the enzymes that ferment the tea are true)
Yeasts are added for fermentation of tea leaves is simulated.
Which of the following ingredients does non lower the pH of a carbonated beverage? (carbon dioxide, citric acrid, and phosphoric acrid exercise)
Flavors do not.
Wine is made by adding yeast to fruit juice in
an anerobic environment
Which is NOT true about tea?
(Green tea has higher levels of antioxidants (catechins) than black tea, Oolong tea is made from tea leaves that are immune to ferment to a bottom extent compared to blackness tea processing, During fermentation, color and flavor develops through the action of polyphenol oxidase (PPO) are all true)
Yeast is added to outset fermentation in oolong or black tea processing is false.
How is juice that comes in a single serve juice box treated to ensure safety?
Information technology is pasteurized and and then filled into a sterilized box in an aseptic surround.
What is an acceptable way of standardizing 100% Orange Juice?
Calculation essence obtained from orange peels back into orange juice
Which of the following minerals is not a principal business for brewers?
Phosphorus
Quiz ten
Which of the following is not a possible result of microbial action?
Crystallization of h2o
Which of the post-obit is non a manifestation of excessive wet?
(Soggy chewing mucilage sticking to its wrapper, Breakfast cereal with no crisp, Caking in instant coffee are) Reduced mold growth is not.
Which of the post-obit combinations are not commonly encountered during drying?
High temperature-high humidity
Which of the following tin can be used to control microbial growth in foods?
Keeping food alive for as long as possible, Chemicals such as curt concatenation organic acids, salt and sugar, and Removing moisture by heat can all exist used.
The most mutual manner of reducing foodborne pathogens in nutrient is
to properly cook the nutrient
From which creature source is there an organism that might take ten years to prove symptoms and concluding for 20 to 30 years after infection?
Pork
Which of the following are potential hazards in foods?
Chemical, physical, and biological
Fermentation and pickling of vegetables are examples of
Controlled spoilage
Exam 4
Which microorganism is otherwise known every bit STEC?
E. coli O157:H7
Contamination of organisms that cause foodborne illness is uncommon in
commercially candy foods
Infant botulism might be obtained past the consumption of
honey
Although Norovirus is thought to be responsible for l% of foodborne gastroenteritis in the U.s.a.
it is rarely diagnosed because symptoms disappear within 24 hours and are non reported
Which of the post-obit is a parasitic hazard in raw pork?
Trichinella
Foodborne illness is more likely to cause death in which of the following demographic?
the very immature, the very erstwhile, and the immunocompromised
What organism was the number i crusade of bacterial foodborne illness in the United States in 2012?
Salmonella
Which of the following statements is not correct?
(It is impossible for certain food commodities to be free from insects or insect parts, Trichinella spiralis is a parasitic nematode that may finds its way into pork products, and Salmon and certain other fish shoudl exist frozen if they are to be used in sushi are all true). FDA sets a goose egg tolerance for insects and insect parts is fake.
Chill injury in fruits and vegetables can occur at temperatures every bit loftier equally
56 degrees F
All of the post-obit statements about enzymes are correct EXCEPT:
(Proteolytic enzymes are also known equally proteases, Cloud loss in orange juice is due to enzyme activeness, and Proteolytic enzymes in fish crusade tissue softening during storage are all true)
pectin methyl esterase causes browning of cut fruit is false.
Which of the following is a source of microbial contamination of foods?
Irrigation water, improperly washed hands of the food preparer, and drains and floors in the manufacturing facility.
Which of the post-obit is not a manifestation of excessive moisture?
Reduced mold growth
Which of the post-obit is not a possible result of microbial activity?
Crystallization of water
Which of the post-obit statements about arctic injury is incorrect?
(Discoloration, pitting and surface disuse are common symptoms, Internal browning in apples may signal they have been stored under 36-38 degrees F, Fruit of temperate origin (apple, pomegranate) are more tolerant to chill injury than tropical fruit are truthful)
Bananas tin can tolerate lower temperatures than avocados is false.
Which is right almost commercial sterility?
A commercially sterile product may incorporate a viable spore that cannot grow due to various properties of the nutrient.
Which of the following preservation methods will not inactivate enzymes?
Irradiation
What causes plasmolysis?
Placing food in syrup or alkali.
Which of the following is not added to foods with the purpose of decision-making microbial growth?
Glycerin
Plasmolysis is…
the mechanism of action for salt or sugar used as food preservative, caused past high osmotic pressure level exterior the cell, the shrinkage of microbial cells due to water loss.
Each of the post-obit indicates a desirable feature of a chemical preservative except:
(Is agile on a wide spectrum of spoilage and pathogenic organisms, Is agile throughout the shelf life of the food, Does not interfere with microbial activity such as leavening of staff of life are all truthful) Enhances flavor and color of the product is false
Which of the following is not a correct match?
(Calcium chloride in canned green beans-Preserving texture and Lecithin in water ice cream-Combining oil, air and water into a smoothen mixture and Glycerine in granola bar-Retaining moisture for a chewy texture are all correct). Polysorbate in squeezable relish-Antioxidant is incorrect.
Which of the following help rice grains absorb fairly large levels of wet in a common salt shaker?
The starchy matrix inside the grains which permit swelling.
Which of the following is the primary reason why y'all should not eat raw cookie dough?
Raw eggs in the recipe may harbor Salmonella.
In many cases, fermentation causes the pH of foods to
decrease
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Source: https://gudwriter.com/fos3042-exam-and-quiz-answers/
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