Final Review

Question 1

Which of the following is a member of the Monera kingdom?

Answer 1

Bacteria

Question 2

Bacteria ____.

Answer 2

have no nucleus

Question 3

Bacteria are classified based on ____.

Answer 3

All of the above.

Question 4

Gram’s stain was developed to ____.

Answer 4

identify bacteria

Question 5

Fungi ____.

Answer 5

reproduce through spores

Question 6

____ are the smallest of the microbes.

Answer 6

Bacteria

Question 7

Yeasts ____.

Answer 7

can reproduce by budding

Question 8

A group of living organisms with similar characteristics is called a(n) ____.

Answer 8

genus

Question 9

Which of the following is the correct format for the name of a group of bacteria?

Answer 9

Lactobacillus acidophilus.

Question 10

Which of the following foods is a result of bacterial fermentation?

Answer 10

Yogurt

Question 11

The difference between sharp and mild Cheddar is ____.

Answer 11

the length of aging

Question 12

Molds ____.

Answer 12

produce antibiotics

Question 13

Which product is a result of mold fermentation?

Answer 13

Soy sauce.

Question 14

Which product involves a two-step fermentation process?

Answer 14

Aged cheese.

Question 15

A food that results from acetic acid fermentation is ____.

Answer 15

vinegar

Question 16

Which is not a characteristic of bacteria?

Answer 16

Are visible with a magnifying glass.

Question 17

When conditions are harmful to growth, bacteria can ____.

Answer 17

dehydrate their cells

Question 18

Which microbes prefer a slightly salty environment?

Answer 18

Lactic acid bacteria.

Question 19

Brine is a mixture of ____.

Answer 19

salt and water

Question 20

What type of category of food has been implicated in several metabolic diseases?

Answer 20

carbohydrates

Question 21

____ are chemical contaminants.

Answer 21

Pesticides

Question 22

Chemical contaminants enter the food supply through ____.

Answer 22

All of the above.

Question 23

Which source is most likely to be contaminated with mercury?

Answer 23

Large fish like mackerel

Question 24

Which type of contaminant is most likely to cause foodborne illness?

Answer 24

Microbial

Question 25

Food intoxication can be caused by ____.

Answer 25

bacterial toxins

Question 26

A high-risk source of botulism for infants is ____.

Answer 26

honey

Question 27

Which source of foodborne illness commonly lives in the colon of mammals?

Answer 27

Escherichia coli.

Question 28

Which is a cause of food infection?

Answer 28

Salmonella

Question 29

Which food is most likely to contain Salmonella?

Answer 29

Eggs

Question 30

Which illness is caused by a parasite?

Answer 30

Trichinosis

Question 31

Cyclospora is ____.

Answer 31

The leading cause of parasite infection.

Question 32

Viruses ____.

Answer 32

can be transmitted in food

Question 33

Which type of illness is caused by a virus?

Answer 33

Hepatitis

Question 34

Meat and dairy products are common causes of foodborne illness because they ____.

Answer 34

All of the above.

Question 35

The most common cause of foodborne illness is ____.

Answer 35

failure to properly cool food

Question 36

The temperature danger zone is ____.

Answer 36

5–57°C

Question 37

The total time a perishable food is in the temperature danger zone should not exceed ____.

Answer 37

2 hours

Question 38

Which behavior increases the risk of foodborne illness?

Answer 38

Touching the face while handling food.

Question 39

The first step in developing a HACCP system for a restaurant would be to ____.

Answer 39

review menus for potentially hazardous foods

Question 40

What type of contaminant is a prion?

Answer 40

Protein

Question 41

What is the easiest method for detecting mold spoilage?

Answer 41

Appearance

Question 42

Which bacteria is the most heat resistant?

Answer 42

Clostridium botulinum.

Question 43

Foodborne illness is caused by ____.

Answer 43

eating contaminated food

Question 44

Microorganisms that cause illness are called ____.

Answer 44

pathogens

Question 45

Which bacteria multiplies at refrigerator temperatures in an atmosphere of reduced oxygen and increased carbon dioxide?

Answer 45

Listeria monocytogenes.