BF2 MOCK BOARDS

Question 1

microorganism used for nata de coco

Answer 1

acetobacter xylinum

Question 2

microorganism used for acetic acid fermentation where u produce vinegar

Answer 2

acetobacter aceti

Question 3

common microorganism involved in alcoholic fermentation

Answer 3

saccharomyces cerevisia

Question 4

the oxygen requirement in acetic fermentation

Answer 4

aerobic

Question 5

types of microorganism that is found in concentrated jams

Answer 5

osmophilic

Question 6

microorganisms that can survive in high temperatures

Answer 6

thermophilic

Question 7

microorganisms that can survive in low water activity

Answer 7

xerophilic

Question 8

the process of passing steam over canned food before sealing

Answer 8

exhausting

Question 9

pasteurization is applied in processing

Answer 9

high acid foods

Question 10

t/f: Fresh green salads maybe contaminated with coliforms.

Answer 10

true, susceptible to fecal contamination from soil

Question 11

_____ water activity provides favorable growth of microorganisms.

Answer 11

High Aw

Question 12

_____ is a mesophilic, anaerobic, and spore forming soil bacteria

Answer 12

Clostridium botulinum

Question 13

The spores of Clostridium botulinum can be destroyed at what temp?

Answer 13

121 C/250 F

Question 14

Molds generally are ____ microorganisms.

Answer 14

aerobic

Question 15

_____ preserves food longer than any other methods of food preservation

Answer 15

radiation

Question 16

_____ is the anerobic decomposition of proteins resulting in the formation of foul odor in food.

Answer 16

putrefaction

Question 17

Hydrogen sulfide, ammonia, methyl and ethyl sulfide, amines and other strong-smelling substances are produced during _______

Answer 17

putrefaction

Question 18

The amount of ethyl alcohol that is produced in beer and wine is primarily dependent on

Answer 18

amount of fermentable carbohydrates

Question 19

The more commonly used radiation rays in the food industry is ______

Answer 19

ultraviolet rays

Question 20

t/f: bound water cannot be frozen

Answer 20

true

Question 21

Deterioration that is formed when unwrapped or uncovered food items are stored in low temperature is

Answer 21

freezer burn

Question 22

t/f: Length of processing in canned tomatoes in brine than in tomato paste is shorter.

Answer 22

true

Question 23

Method on canning of acid and sugar concentrated foods such as jellies, preserves and jams into the container

Answer 23

Open kettle method

Question 24

involves packing raw, uncooked food into canning jars without any pre-cooking

Answer 24

cold pack method

Question 25

heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food

Answer 25

Hot-pack method

Question 26

t/f: virus is not microorganisms

Answer 26

true

Question 27

______ are acellular, particulate obligate parasites.

Answer 27

Viruses are acellular, particulate obligate parasites.

Question 28

t/f: Potential hazardous microorganisms can grow in a water activity of 0.85 and higher

Answer 28

true

Question 29

t/f: water requirement of bacteria is greater than yeast and molds

Answer 29

true

Question 30

what is the danger zone temp

Answer 30

4.5 and 60 C

Question 31

what microorganism grows in the danger zone?

Answer 31

E. coli and Staphylococcus