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Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of: Biology Nutrition Toxicology Materials Science	Biology
How does Food Technology differ from Food Science? It does not. The two are the same. Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods. Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.	Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
What is the very first method of food processing discovery? Cooking Pasteurization Fermentation Canning	Cooking
Your friend is majoring in Food Science. Which of the following statements is accurate? Their studies examine the influence of food on consumer health. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling. Their dream job is in Food Product Development. All of the above.	You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling.
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 The Atkins Diet USDA Nutrient Database IFT Pyramid	MyPlate
Which of the following organizations has a national nutrient database mentioned in the lecture? USDA IFSAC IFT IFAS	USDA
Which of the following is NOT a method used for proximate analysis of food composition? Drying to measure moisture content Kjeldahl digestion for protein content Tasting for sweetness as an indication of carbohydrate content Organic solvent extraction for fat content	Tasting for sweetness as an indication of carbohydrate content
Which of the following categories from the food manufacturing industry is not represented in MyPlate? Dairy products Seafood Bakery and tortilla products Sugar and confectionery products	Sugar and confectionery products
How many calories or kcals does a gram of fat have? 2 4 7 9	9 = fat, carb/protein = 4
Triglycerides are also known as TAG or triacylglycerol triglycerol fatty acid methyl esters acylglycerol	TAG or triacylglycerol
Which of the following statements are correct? 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 correct.	All of these are correct.
What vitamin is formed in the body when skin is exposed to sunlight? Vitamin A Vitamin D Vitamin E Vitamin K	Vitamin D
Titratable acidity is equivalent to pH measures total acidity measures only associated ions measures only dissociated ions	measures total acidity
Which of the following are considered organic acids in foods? Malic acid Lactic acid Fumaric acid All of the above	All of the above
What is the most common acid added to food? citric acid malic acid tartaric acid proprionic acid	citric acid
The level of pH above which a food is considered to be a low acid food is: 2.6 4.6 6.6 7.0	4.6
Saturated fatty acids contain an equal number of double bonds to carbons contain an equal number of double bonds to hydrogen do not contain double bonds in the carbon chain contain 18 carbons	do not contain double bonds in the carbon chain
Pectin helps form jams and jellies is a type of lipid is a dietary supplement that helps build pectoral muscles is a protein	helps form jams and jellies
Which fatty acid is also called 18:2? oleic acid linoleic acid linolenic acid stearic acid	linoleic acid
Hydrogenating vegetable oils thins the vegetable oil forms triglycerides forms cis- fatty acids forms trans- fatty acids	forms trans- fatty acids
Which of the following are ways consumers judge food quality using their senses? appearance taste texture All of the above	All of the above
Which attribute of foods do we quantify when we use the L a b scale? Color Viscosity Mouthfeel Shape	Color
Which of the following are aspects of food quality? food safety nutritional content appearance All of the above	All of the above
Which of the following instruments measure color? farbenometer crayolanometer colorimeter All of the above	colorimeter
Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology? Increase in the variety of foods Increase in the availability of food outside the growing region and/or season Increase in % disposable income spent on food Safer food	Increase in % disposable income spent on food
Which of the following is a correct match of a field of study and its benefit to the food scientists? Toxicology-Rapid identification of pathogens Materials Science-New food products that are well liked by the consumers Genomics-Spray dryers Biotechnology-Enzymes for cheese manufacturing	Biotechnology-Enzymes for cheese manufacturing
How does Food Technology differ from Food Science? It does not. The two are the same. Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods. Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.	Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
Which of the following statements about vegetables is not correct? Dark green vegetables are high in potassium. Red pepper, kale, cauliflower and broccoli are high in Vitamin C. Green peas and corn are high in starch. Avocados are high in sugar.	Avocados are high in sugar.
What nutrient is not added back to a refined grain that has been enriched? Iron Fiber Thiamine Folic Acid	Fiber
Beef, pork and poultry are part of what category in the food manufacturing industry? Animal Food Manufacturing Other Food Manufacturing Dairy Product Manufacturing Animal Slaughtering and Processing	Animal Slaughtering and Processing
What is another name for Vitamin B2? Thiamine Riboflavin Niacin Folic Acid	Riboflavin
Which of the following are factors effecting bioavailability? digestibility absorbability binding to indigestible material All of the above	All of the above
Which of the following is not a fat soluble vitamin? Vitamin A Vitamin C Vitamin D Vitamin A	Vitamin C
On the food ingredient label the most predominant ingredient is listed first. the ingredients are listed in alphabetical order. the least predominant ingredient is listed first. the order of ingredients does not follow any rule.	the most predominant ingredient is listed first.
Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above	All of the above
The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called Maillard Browning Carbonyl-Amine Browning Non-enzymatic Browning All of the above	All of the above
Water Activity (Aw) is defined as humidity the ratio of substance vapor pressure / vapor pressure of pure water free water All of the above	the ratio of substance vapor pressure / vapor pressure of pure water
Foods are ___________ composed of elements from the periodic table. chemicals inorganic plasma All of the above	chemicals
Which of the following is similar to cellulose because it is insoluble dietary fiber? inulin hemicellulose oligosaccharides All of the above	hemicellulose
Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above	All of the above
Which of the following rheological methods measures the time for a liquid to flow down an inclined plane? mechanical flowmeter Ostwald viscometer Brookfield viscometer Bostwick consistometer	Bostwick consistometer
What is the name for the study of flow and deformation characteristics of (food) materials? Deformatics Rheology Flowology None of these	Rheology
Which of the following is an antioxidant used in food products? Red #40 BHA Ferrous gluconate DATEM	BHA
Why do we have food laws? To ensure food safety To prevent economic fraud To inform consumers about the nutritional content of foods All of these	All of these
Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau? Production of alcoholic beverages Importation of alcoholic beverages Labeling and advertising of alcoholic products All of these.	All of these.
In reference to food additives, the acronym GRAS stands for: Government Record of Additive Safety Generally Recognized As Safe Government Recognized Additive Safety Generally Recognized Additive Safety	Generally Recognized As Safe
Which of the following grades indicates highest quality in beef? Commercial Grade Prime Choice Select	Prime
Which is not a U.S. food law? Infant Health Formula Act Agricultural Labeling Act Pure Food and Drug Act Organic Food Production Act	Agricultural Labeling Act
What is the name of the local agency which regulates coffee shops in Florida? Florida Food and Drug Administration Florida Department of Agriculture and Consumer Services Florida Bureau of Beverage Industry Florida Parks and Recreation	Florida Department of Agriculture and Consumer Services
What kind of a claim is "Helps support your immune system"? Structure/Function Claim Health Claim Nutrient Benefit Claim Nutrient Content Claim	Structure/Function Claim
Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise? U.S. Department of Agriculture U.S. Department of Commerce Food and Drug Administration National Institute of Standards	Food and Drug Administration
Which of the following are quality changes that occur during concentration? Flavor changes Off-color formation Crystallization of sugars All of the Above	All of the Above
Air drying is a method used to dehydrate foods refrigerate foods freeze foods keep food from undergoing syneresis	dehydrate foods
Spray drying converts solid foods to semi-solid foods atomizes liquids into small solid particles increases moisture content is similar to fluidized bed drying	atomizes liquids into small solid particles
Which of the following is a disadvantage of sun drying? Very expensive Usually can’t get moisture content below 15% Sun drying is so fast the products will be charred All of the above	Usually can’t get moisture content below 15%
How long does it take for the newly hatched chickens to reach market weight? 2-3 weeks 6-8 weeks 12-15 weeks 24-28 weeks	6-8 weeks
A typical poultry processing plant will slaughter approximately 1000 birds a week 1 million birds a week 10,000 birds a week 100,000 birds a week	1 million birds a week
Which of the following is considered a quality downgrade in raw poultry? inadequate size of legs compared to thighs yellow color of skin broken bones major differences in wing size between the previous day of production	broken bones
On average, how many pound(s) of feed does a broiler chicken eat for its weight to increase 1 pound? 3.7 2.5 1.9 1.0	1.9
FDA is authorized to regulate various aspects of foods by the following laws except Federal Food Drug and Domestic Act Food Safety Modernization Act Nutritional Labeling and Education Act Food Additives Amendment	Federal Food Drug and Domestic Act
In reference to food additives, the acronym GRAS stands for: Government Record of Additive Safety Generally Recognized As Safe Government Recognized Additive Safety Generally Recognized Additive Safety	Generally Recognized As Safe
Which of the following is not a major element of FSMA? Voluntary product recall More frequent inspections Foreign supplier verification program Preventive controls plan to identify hazards and related controls	Voluntary product recall
Which of the following are responsible for evaluating the safety of their products instead of seeking premarket approval by FDA? Food manufacturer using additives Food, drug or cosmetic manufacturer using color additives Manufacturers and distributors of dietary supplements None of these	Manufacturers and distributors of dietary supplements
What is the name of the local agency which regulates coffee shops in Florida?	Florida Department of Agriculture and Consumer Services
The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code?	FDA
Which agency sets tolerances on pesticide residues in foods?	EPA
Which is not a U.S. food law? (Infant Health Formula Act, Pure Food and Drug Act, and Organic Food Production Act are)	Agricultural Labeling Act
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
Homogenization is an example of	Size reguction
Which of the following is NOT an example of separation in food processing?	Gelation is not.
The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as	Pasteurization
The process applied to fruits and vegetables to inactivate natural food enzymes is known as	blanching
After the harvest of vegetables or the slaughter of animals it is necessary to.	cool the produce or meat as soon as possible to extend the shelf-life
Ice crystals in food get larger under which of the following conditions?	intermittent thawing
Among the ones listed below, which type of freezer provide the fastest heat transfer?	Plate freezer
What is the name of the method used to freeze liquid or semi-liquid foods?	Scraped surface freezing
Which of the following is a disadvantage of sun drying?	Usually can’t get moisture content below 15%
Which of the following is a reason to dehydrate food?	Food preservation
Air drying is a method used to…	Dehydrate foods
What is best quality grade given to eggs?	Grade AA
Egg substitutes most 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
Which of the following answers is associated with the quality of red meat and fish?	age of the red meat or fish
Which of the following is NOT one of the purposes of food processing? To eliminate the bacteria in the gut To extend shelf life by inactivating enzymes To provide convenience To eliminate pathogens	To eliminate the bacteria in the gut
Which of the following is NOT used to transport liquid food during food processing? Centrifugal pump Gravity Positive displacement pump Homogenizer	Homogenizer
Homogenization is an example of Size reduction Aggregation Separation None of the above	Size reduction
Which of the following(s) are necessary to select the optimal heat treatment for a given low acid product? The time-temperature combination for the inactivation of the most resistant microorganism Heat penetration characteristics of the product Both of the above None of the above	Both of the above
Which preservation method leaves a few bacterial spores that do not multiply in the food supply? Sterilization Commercial sterilization Pasteurization Blanching	Commercial sterilization
Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100LaTeX: ^\circ∘∘C for a few minutes? Fruits and vegetables do not harbor harmful microorganisms associated with animal based products These foods are likely have not been exposed to microorganims These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims All of the above	These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims
The first graph on slide 5 of the lecture "Thermal Processing-Part 2" is cold point v. time. What does the other graph on the same slide show? Xwrong Changes in the D-value of Salmonella in time. The lethality of the process on Salmonella in ground beef that has been treated with cold point temperature changes shown in the first graph z-value of Salmonella Number of Salmonella v process time.	…
Where is the cold point in a can heated with convection ? At the center of the product Along the edges of the can At the bottom of the can About 3/4 of the way down along the longitudinal axis	About 3/4 of the way down along the longitudinal axis
Which of the following foods needs to be pasteurized at a higher temperature or for a longer time than milk for the same level of microbial destruction? Grape juice Water Ice cream Orange soda	Ice cream
The acronym "IQF" stand for Incomplete Quality Factor Individually Quick Frozen Individual Quality Freezing Incomplete Quantitative Freezing	Individually Quick frozen
After the harvest of vegetables or the slaughter of animals it is necessary to cool the produce or meat as soon as possible to extend the shelf-life wait for a significant period of time before placing under refrigerated conditions hold the produce or meat at room temperature so that the metabolic reactions continue to progress for at least 3 days elevate the temperature of the produce or meat as quickly as possible to assure that quality is maintained	cool the produce or meat as soon as possible to extend the shelf-life
Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion seed inflation chill injury spontaneous peel removal	chill injury
How are blueberries typically frozen?	Fluidized bed freezing
Which of the following are quality changes that occur during concentration? Flavor changes Off-color formation Crystallization of sugars All of the Above	All of the Above
Which of the following is a factor associated with the drying rate of food? pH air velocity color level of oxidation	level of oxidation
How do egg whites remain liquid during the pasteurization of liquid egg products? Egg whites are separated out before pasteurization Lower temperatures are employed to prevent the coagulation of albumen Instead of heat, the processor uses hydrogen peroxide to pasteurize the eggs Egg whites are frozen prior to pasteurization	Lower temperatures are employed to prevent the coagulation of albumen
What causes rigor mortis in poultry? processing plants using ultraviolet light anaerobic glycolysis diseased chickens improper freezing practices	anaerobic glycolysis
The cooking of red meat before rigor mortis sets in results in	extra tender meat
Which of these make a better meat marinade for dry heat cooking?	Soy sauce
Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat? size of the animal age of the animal portion / cut of meat All of the above	All of the above
Why is it better for tougher cuts of meat to be cooked slowly at low temperatures? Shrinking of muscle fibers is lessened at lower temperatures. Connective tissues take time to break down with heat Both of these explain why low and slow cooking helps None of these.	Both of these explain why low and slow cooking helps
Why does the processor want to remove chlorophyll from vegetable oil? To improve the taste Chlorophyll is an off-odor Chlorophyll would contribute to oxidation of the oil To convert the liquid oil to solid fat	Chlorophyll would contribute to oxidation of the oil
Fats are equivalent to moisture content in foods crystalline in nature non-crystalline at any temperature the least efficient source of energy for human energy storage	crystalline in nature
In solvent extraction of oil from oilseeds, what is one way of increasing yield?	Grinding or flaking the seeds
Which of the following processing step is utilized to prevent formation of crystals in fats and oils that may be stored at lower temperatures?	Winterizing
The process in beer production that produces carbon dioxide and ethanol is known as sequestration filtration hydrogentation fermentation	fermentation
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 Yeasts are added for fermentation of tea leaves	Yeasts are added for fermentation of tea leaves
Which of the following is NOT due to CO2 in carbonated beverages? Effervescence Tingling mouthfeel Carbonic acid Brown color	Brown color
Roasted coffee is often vacuum packaged because the flavor is very sensitive coffee beans pick up water quickly it’s part of the decaffeination process it contains Swiss water	the flavor is very sensitive
Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation? pitching sparging mashing malting	mashing
Which of the following is not a food product that is sold in packages that are very similar to juice boxes? Broth Wine Beer Milk	Beer
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 All of the above explain how these minerals affect brewing.	All of the above explain how these minerals affect brewing.
What is an acceptable way of standardizing 100% Orange Juice? Adding essence obtained from orange peels back into any citrus juice Adding essence obtained from orange peels back into orange juice Blending any citrus juice to obtain the target sugar to acid ratio Adding sugar to compensate for the lack of sweetness due to a poor growing season	Adding essence obtained from orange peels back into orange juice
Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above	All of the above
Moving food through pipes is an example of	Fluid flow
What is the main reason commercial sterility is preferred over sterility in thermal processing of foods? To preserve a few bacterial spores in the food product To preserve the nutritional and sensory properties of the food product Because sterility is impossible to achieve Because sterility can only be achieved in home canning	To preserve the nutritional and sensory properties of the food product
When using heat treatment to produce a safe food product, one should assume that a highly resistant spore former is present first pasteurize the product determine the identity and quality of all present microorganism pressurize the contents of the package	assume that a highly resistant spore former is present
Which of the following is not used to thermally process food that is already packaged? Agitating retorts Still retorts Hydrostatic sterilizers Hot pack	Hot pack
What causes freezer burn? Underprocessing of food Use of overripe produce Rubbing of food against its package Loss of water over time due to fluctuations in temperature	Loss of water over time due to fluctuations in temperature
Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass? Chuck roast and rib eye steak Filet mignon and T-bone steak Shank and brisket Shank and round steak	Filet mignon and T-bone steak
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	muscle tissue becomes very tough
Food companies can legally add water to meat and fish using ginger extract phosphates activated charcoal potassium hydroxide	phosphates
If an animal is stressed before harvest, which of the following will occur? fast rigor mortis slow rigor mortis no rigor mortis occurs chemical reactions in the muscle tissue will not occur	fast rigor mortis
Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue? rendering marbling exsanguination Maillard products	marbling
Hexadecanoic fatty acid is also known as myristic acid palmitic acid docosahexaenoic acid eicosapentaenoic acid	palmitic acid
Which of the following lipids comes from a plant source? palm & palm kernel oil tallow lard marbeled fat	palm & palm kernel oil
What do whey protein and plum puree have in common? They are the same color They have similar flavor They caramelize at the same rate They are used as fat substitutes	They are used as fat substitutes
Lard which is typically sold in the form sticks in the grocery store is extracted with which of the following methods? Solvent extraction Pressing Rendering All of the above	Rendering
Which of the following is associated with the palatability of ice cream? protein content fat content sugar content sweetener content	fat content
Butter contains approximately 100% fat 80% fat 90% fat 70%	80% fat
Which is FALSE regarding coffee production? Pulping removes the bean from the cherry Fermented beans are dried in sun or hot air Coffee grows best at sea level. Beans are roasted after fermentation	Coffee grows best at sea level.
In beer production, roasted barley is also known as barley malt barley soup malted milkshake baked barley	barley malt
What are adjuncts in beer making? Cereals like corn and rice added used to cut down cost and add flavor Mixture of broken down starch and solubilized protein in wort Hops None of these	Cereals like corn and rice added used to cut down cost and add flavor
Which is a juice box made of? Paper Paper and plastic Paper, aluminum foil and plastic Glass and plastic	Paper, aluminum foil and plastic
Where does the air in a milk shake come from? The ice cream Whipping with milk Both from the ice cream and whipping with milk None of these	Both from the ice cream and whipping with milk
Excessive heating of foods during preparation or storage will cause Emulsion destability Destruction of vitamins Denaturation of proteins All of these	All of these
Which of the following enzymes cause browning of apple slices? Protease Pectin methyl esterase Polyphenol oxidase Pectinase	Polyphenol oxidase
Microwaves, UV light and ionizing radiation… are examples of electromagnetic radiation. can be used to preserve food. are better suited for treatments at substerilization doses. All of these are correct.	All of these are correct.
How do microwave ovens heat food? by ionizing molecules by convection by heating water molecules through intermolecular friction. by oscillating fats and oils	by heating water molecules through intermolecular friction.
Which microorganism is otherwise known as STEC? E. coli O157:H7 Shigella Salmonella Clostridium botulinum	E. coli O157:H7
The most common way of reducing foodborne pathogens in food is to properly cook the food store food at room temperature to use sterile containers to use a microwave	to properly cook the food
What organism was the number one cause of bacterial foodborne illness in the United States in 2012? Salmonella Campylobacter E. coli Listeria	Salmonella
Fermentation and pickling of vegetables are examples of uncontrolled spoilage controlled spoilage biotechnology chelation	controlled spoilage
Which of the following organisms is associated with the direct contact of cat feces? Felix felicis Toxoplasma gondii Cyclospora Cryptosporidium parvum	Toxoplasma gondii
Which of the following are potential hazards in foods? chemical physical biological All of the above	All of the above
Infant botulism might be obtained by the consumption of contaminated milk contaminated water honey soft drinks	honey
Foodborne illness is more likely to cause death in which of the following demographic? the very young the very old the immunocompromised All of the above	All of the above
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? beef chicken pork turkey	pork
Which of the following is a source of microbial contamination of foods? Irrigation water Improperly washed hands of the food preparer Drains and floors in the manufacturing facility All of these	All of these
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	Reduced tenderness and juiciness in meat
Which is incorrect about enzymes in foods? They accelerate chemical reactions. They are not used up in reactions they accelerate. They may cause food deterioration. They taste sour.	They taste sour.
Which of the following is not a manifestation of excessive moisture? Soggy chewing gum sticking to its wrapper Breakfast cereal with no crisp Caking in instant coffee Reduced mold growth	Reduced mold growth
Which of the following does not act like a photosensitizer? Casein Riboflavin Chlorophyll Vitamin B2	Casein
Why would one sometimes see rice salt shakers? Rice gives the salt its authentic taste. Salt marinates the rice is then cooked. Rice helps salt flow freely by binding excessive moisture. Rice prevents the salt from spilling which some consider to be bad luck.	Rice helps salt flow freely by binding excessive moisture.
What is controlled atmosphere storage? Storage conditions where air is filtered to remove pollutants Storage under atmospheric conditions Storage conditions where carbon dioxide level is increased and oxygen level is decreased Storage conditions optimized for aerobic organisms	Storage conditions where carbon dioxide level is increased and oxygen level is decreased
Short-chain organic acids are mostly used in foods that have a pH<5.5 because… they taste better in those foods. only at low pH the acid can penetrate the microbial cell membrane. that is how the consistency of the food is maintained. these acids remain protonated at pH>5.5.	only at low pH the acid can penetrate the microbial cell membrane.
Which of the following statements is incorrect about freezing? The initial freezing of water in foods decreases the freezing point of the food. When extracellular water freezes, microbial cells lose water. Freezing is a lethal process that can be used to eliminate all microbial cells. Surviving microorganisms in thawed products can cause spoilage.	Freezing is a lethal process that can be used to eliminate all microbial cells.
Which of the following is the major cause of microbial death during drying? High temperature-low moisture conditions that last throughout cooling High temperature and high moisture conditions at the beginning of drying The porous structure of the final product High temperature high moisture conditions at the end of drying	High temperature-low moisture conditions that last throughout cooling
Which of the following combinations are not commonly encountered during drying? Low temperature-high humidity High temperature-high humidity High temperature-low humidity Medium temperature-medium humidity	High temperature-high humidity
Which of the following is not a correct match? Calcium chloride in canned green beans-Preserving texture Lecithin in ice cream-Combining oil, air and water into a smooth mixture Glycerine in granola bar-Retaining moisture for a chewy texture Polysorbate in squeezable relish-Antioxidant	Polysorbate in squeezable relish-Antioxidant
What causes skunky beer? Skunks climbing into fermentation tanks. An oversight that goes back 6,000 years to Sumerians. Unsanitary conditions of brewing. Conversion of isohumulones from hops into thiols in the presence of sunlight.	Conversion of isohumulones from hops into thiols in the presence of sunlight.
Which of the following is the primary reason why you should not eat raw cookie dough? It does not taste good. You would end up with fewer baked cookies. Raw eggs in the recipe may harbor Salmonella. No reason. I eat raw cookie dough all the time.	Raw eggs in the recipe may harbor Salmonella.
Which is a good way to keep guacamole from turning brown? Keeping in a well-sealed container Using avocados dipped in sugar Adding salt All of these	Keeping in a well-sealed container

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