FST Midterm 4

Question 1

How does food go bad?

a. Oxidation
b. Hydrolysis
c. Loss or migration of moisture
d. crystallization
e. all of the above

Answer 1

e. all of the above

Question 2

How does food spoil?

a. It gets old
b. dehydration
c. mold
d. microbial action

Answer 2

d. microbial action

Question 3

What does aW stand for?

a. water activity
b. water acidity
c. average water
d.water content

Answer 3

a. “water activity”

(A low aw usually means bacteria (especially pathogens won’t grow)

Question 4

Ways to lower aW:

a. dry the food
b. add salt
c. add sugar
d. all of the above

Answer 4

d. all of the above

Question 5

What is the pH limit for safety?

a. 2.3
b. 4.6
c. 7
d. 6.4
e. 1

Answer 5

b. 4.6

Question 6

What is a food example of a low pH and low aW?

a. pickles
b. dried salami
c. chicken
d. canned vegetables

Answer 6

b. dried salami

Question 7

What is a example of low pH and high aW?

a. Pickling
b. Drying
c. Curing
d. Boiling

Answer 7

a. pickling

( They can be soaked in brine, which provides osmotic stress (and flavor) so that only “good” bacteria grow.
Sauerkraut, Kimchee are both made by salting the
vegetable and allowing salt-tolerant lactic acid bacteria toproduce acid that does the pickling and produces the flavor. The bacteria also use up carbs, so that bad bugs can’tgrow (see “fermentations”)

Question 8

What are 2 ways to do pickling?

a. dehydration
b. fermentation
c. direct addition or infusion
d. hydrolysis
e. b and c

Answer 8

e. b and c

(let the bugs make the acid and add the acid directly)

Question 9

What is the most common acid for infusions?

a. lactic acid
b. vinegar (acetic acid)
c. iodine acid
d. carbonic acid

Answer 9

b. vinegar (acetic acid)

Question 10

What acid comes from vinegar?

a. carbonic acid
b. lactic acid
c. acetic acid

Answer 10

c. acetic acid

Question 11

Where does the acid come from in fermentation?

a. lactic acid
b. carbonic acid
c. acetic acid
d. a and b

Answer 11

d. a and b (lactic acid and carbonic acid

Question 12

How did fermentation originate?

Answer 12

for methods of preservation

Question 13

How to lower pH in yeast?

Answer 13

with carbonic acid

Question 14

What foods/beverages contain yeasts?

Answer 14

beer, wine, bread

Question 15

What food/beverages contain lactic acid bacteria?

Answer 15

cheese, yogurt, veggies, sour bread, sausage,

Question 16

Example of Propionibacterium spp.

Answer 16

Swiss cheese

Question 17

Example of Acetobacter spp.

Answer 17

Vinegar

Question 18

Sauces that are fermented:

Answer 18

Worcestershire sauce (modern version not fermented), soy sauce, fish sauce, Tonkatsu, Okonomiyaki & Yakisoba sauce

Question 19

Who was Worcestershire sauce commercialized/ made by?

Answer 19

Commercialized by Lea & Perrins in
1836

Question 20

Where was fish sauce invented?

a. Thailand
b. Vietnam
c. China
d. India

Answer 20

b. Vietnam

Question 21

Tonkatsu, Okonomiyaki, Yakisoba are what type of sauces?

a. Japanese
b. Chinese
c. American
d. Mexican

Answer 21

a. Japanese

Question 22

Where was the origin of Japanese sauce from?

a. fish sauce
b. tomato sauce
c. worcestershire sauce
d. gravy sauce

Answer 22

c. worcestershire sauce

Question 23

What are ways to reduce bacterial count?

a. pasteurization
b. filtration
c. irradiation
d. all of the above

Answer 23

d. all of the above

Question 24

What are irradiated foods and whats the purpose in irradiating food?

Answer 24

• Exposed to x-rays or gamma rays
  -can adjust the dose to kill insects, bacteria, spores (clostridium)
  -purpose= extend (safe) shelf life

Question 25

What does the irradiated food symbol look like?

Answer 25

-Green petals (representing food) in a broken circle (representing the rays from an energy source) -Must also be labeled "Treated by Irradiation" or "Treated with Radiation

Question 26

What is an example of an indoor generation of an atmospheric pollutant?

Answer 26

McClain System

Question 27

Bread, cakes, etc., rise because of a) Production and expansion of CO2 gas produced by yeasts b) Production and expansion of CO2 gas produced by acid plus baking soda c) Production of steam during baking d) A and/or B

Answer 27

d. A and/or B

Question 28

2) The design below is the symbol of a) Organic food b) Pasteurized food c) Fermented food d) Irradiated Food e) California Cuisine

Answer 28

d. Irradiated Food

Question 29

Which of the following preservation methods does not reduce the number of microorganisms on the food? a) Pasteurization b) Filtration c) Irradiation d) Smoking e) Fermentation

Answer 29

e. Fermentation

Question 30

The process of putting a sterile product into a sterile container in a sterile environment is called a) HACCP b) Canning c) Aseptic packaging d) Pasteurization e) Sterilization

Answer 30

c. Aseptic Packaging

Question 31

Tomato products and canned fruits do not cause botulism because: a) They are heat-processed in the can b) Their pH is below 4.6 c) There are no C. botulinum spores in food processing plants d) Both products have low water activity e) Both are cured by addition of nitrites

Answer 31

b. Their pH is below 4.6

Question 32

The measure of water most relevant to food safety is A) Percent by weight B) Total water content C) Water activity D) Salt concentration

Answer 32

c. Water activity

Question 33

Preservation by adding salt or brine A) Is called pickling B) Works by decreasing water availability C) Is only used for vegetables D) Works by decreasing pH

Answer 33

b. works by decreasing water availability

Question 34

8) A high-acid food has high pH. A) True B) False

Answer 34

b. false

Question 35

9)Acid may be added to food by A) Inoculation with lactic acid bacteria B) Addition of vinegar C) Addition of citric acid D) All of the above

Answer 35

d. all of the above

Question 36

Which of the following is NOT a concern relative to food safety? A) Temperature of storage B) pH of the food C) Whether or not the food is grown "organically" D) Water activity

Answer 36

c. whether or not the food is grown "organically"