MIDTERM 3 (2024) ✅ Flashcards
Which of these informations are mandatory on the label?
A: Energy content in 100 g or 100 ml product.
B: All ingredients, with their ratios in percentages.
C: The presentation of the vitamin content.
D: Storage conditions.
A: Energy content in 100 g or 100 ml product.
D: Storage conditions.
Which examinations are required by the 853/2004 EC regulation regarding egg products?
A: Pieces of shell, shell membrane and other particles.
B: Mycotoxins.
C: Salmonella.
D: Lactic acid.
A: Pices of shell membrane and other particles.
D:Lactic acid
Which statements are TRUE?
A: Shellfish can be harvested from class C production area to direct human consumption.
B: The production areas of live bivalves are classified based on the amount of toxin producing planktons in the water.
C: Presence of Salmonella spp. in live bivalves is particularly due the consequence of faecal contamination of production area.
D: Chemical contamination of live bivalves is correlated with contamination of production area.
C: Presence of Salmonella spp. in live bivalves is particularly due the consequence of faecal contamination of production area.
D: Chemical contamination of live bivalves is correlated with contamination of production area.
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How is the storage time influenced by the heat treatment in case of ESL milk and UHT milk? Mark the right statements!
A: The shelf life of ESL milk is 21 days without cold storage.
B: The shelf life of ESL milk is 21 days in fridge.
C: The shelf life of UHT milk is more than 3 months without cold storage.
D: The shelf life of UHT milk is more than 6 months without cold storage.
B: The shelf life of ESL milk is 21 days in fridge.
D: The shelf life of UHT milk is more than 6 months without cold storage.
Choose the correct answers!
A: ESL milk can be stored at room temperature due to the heat treatment.
B: UHT heat-treated milk should be stored in fridge.
C: ESL milk should be stored in the fridge.
D: After UHT treatment the milk is packed aseptically.
C: ESL milk should be stored in the fridge.
D: After UHT treatment the milk is packed aseptically.
Which words are not among the terms behind the abbreviation RASFF?
A: Feed
B: food
C: livestock
D: water
C: livestock
D: water
What kind of informations can be found in the RASFF system about the steps taken after discovering the contamination?
A: The concerned product was withdrawn from the market.
B: The concerned producer/retailer was fined.
C: The concerned product went under further investigations.
D: The concerned product was destroyed.
A: The concerned product was withdrawn from the market.
D: The concerned product was destroyed.
Which are the differences between the professional and legal definition of the waste?
A: Legal requirement appears in the legal definition as a potential waste generating factor.
B: Only technical aspects are covered by the professional definition.
C: The legal definition is more concrete, concise.
D: The professional defines the sub-term of secondary raw materials within the term of waste.
A: Legal requirement appears in the legal definition as a potential waste generating factor.
D: The professional defines the sub-term of secondary raw materials within the term of waste.
Which of these statements are true for the cheese eyes?
A: Trappist cheese has ripening holes, because the curd is pressed under whey at the begining therefore it will remain warm and the holes are due to ripening.
B: Edam and Ementaler are cheeses with irregular holes.
C: Trappist cheese has irregular holes, as the curd gets cold before pressing and therefore holes can be formed already before ripening.
D: Tilster and Óvári are cheeses with irregular holes.
A: Trappist cheese has ripening holes, because the curd is pressed under whey at the begining therefore it will remain warm and the holes are due to ripening
D: Tilster and Óvári are cheeses with irregular holes.
What makes eggs unsuitable for consumption and food industry use? Mark the right statements!
A: Infertile hen eggs hatched for less than 7 days
B: Cracked
C: Foreign material
D: Broken
C: Foreign material
D: Broken
What is the difference between fruit juice and fruit nectar? Choose the right statements!
A: Only the fruit juice is fermentable.
B: The minimum fruit content should be given by fruit nectar.
C: The fruit nectar is made by the addition of water, sugar, honey.
D: Only the fruit nectar is fermentable.
B: The minimum fruit content should be given by fruit nectar.
C: The fruit nectar is made by the addition of water, sugar, honey.
Which statements are true?
A: During milk separation the skimmed milk moves inwards to the axiss due to density difference.
B: During milk separation the skimmed milk moves outwards due to density difference.
C: During milk separation the cream moves inwards to the axiss due to density difference.
D: During milk separation the cream moves outwards due to density difference.
B: During milk separation the skimmed milk moves outwards due to density difference.
C: During milk separation the cream moves inwards to the axiss due to density difference.
Which of the following are requirements of the ‘Class A’ eggs?
A: Intact shell.
B: Well-developed germinal disc.
C: Continuously stored below 5 °C.
D: Small (< 6 mm) air space.
A: Intact shell.
D: Small (< 6 mm) air space.
Choose the correct answers!
A: If the phosphates test is positive, then the peroxidase is surely negative.
B: If the phosphates test is positive, then the milk is raw or thermised milk.
C: Peroxidase test result is positive for both ESL and UHT milk.
D: Peroxidase test result is negative for both ESL and UHT milk.
B: If the phosphates test is positive, then the milk is raw or thermised milk.
- not properly heat treated milk products
- raw milk
- pasteurized milk mixed with 2-5% of raw milk
D: Peroxidase test result is negative for both ESL and UHT milk.
In which cases is the reception of raw milk not possible from microbiological point of view?
A: If the somatic cell count is 300.000- 400.000 CFU/ml.
B: If the somatic cell count is more, than 400.000 CFU/ml.
C: If the total plate count is more, than 100.000 CFU/ml at 30°C.
D: If the total plate count is more, than 100.000 CFU/ml at 37°C.
B: If the somatic cell count is more, than 400.000 CFU/ml.
C: If the total plate count is more, than 100.000 CFU/ml at 30°C.
What are characteristics for relaying area?
A: It is an establishment where the live bivalves are purified with clean seawater.
B: The different batches of the shellfish cannot be mixed.
C: The duration of relaying is only 1 month in all cases.
D: It must be ensured that the shellfish can re-start the physiologic nutrition.
A: It is an establishment where the live bivalves are purified with clean seawater.
B: The different batches of the shellfish cannot be mixed
Which statements are true?
A: Cream is a water in fat emulsion.
B: Butter is a water in fat emulsion.
C: Cream is a fat in water emulsion.
D: Butter is a fat in water emulsion.
B: Butter is a water in fat emulsion.
C: Cream is a fat in water emulsion.
If we compare the approved veterinary medicinal products and pesticides, which statements are true?
A: Products belonging to both of them have MRL values and withdrawal periods.
B: Pesticides may get into the milk only during the feed production.
C: In the case of both groups, the more hidrophobic compounds getting metabolized less may appear in the milk in higher quantities.
D: Both contaminants are excreted to the milk to the same extent.
A: Products belonging to both of them have MRL values and withdrawal periods.
+ Maybe c or nothing
Which statements are true?
A: The egg processing plant is a registered facility
B: The egg processing plant is an approved facility
C: The egg farm is a registered facility
D: The egg farm is an approved facility
B: The egg processing plant is an approved facility
- by regulation 853/2004 EC
C: The egg farm is a registered facility
Choose the correct answers!
A: The freshness of milk can be determined by alcohol test.
B: The freshness of milk can be determined by pH measurement.
C: Density measurement is enough to decide if water was added to the milk.
D: Freezing point determination is not enough to decide, if water was added to the milk.
B: The freshness of milk can be determined by pH measurement.
D: Freezing point determination is not enough to decide, if water was added to the milk.
What are characteristic for the intelligent packaging?
A: The consumer can only see it after opening the food packaging.
B: It is capable to show the ripening state of the food on the packaging.
C: It shows the temperature of the product on the packaging.
D: It is mainly used for bakery products to absorb moisture.
B: It is capable to show the ripening state of the food on the packaging.
C: It shows the temperature of the product on the packaging.
Which species’ eggs can be sold in large quantities?
A: Hen
B: Duck
C: Ostrich
D: Quail
A: Hen
Which of the following is a key information during the reception of raw milk according to quality?
A: The analysis of the composition of raw milk (protein level, fat level) and the antibiotic residue level.
B: The analysis of the microbiological state of the raw milk, as Total Plate Count and somatic cell count.
C: In case of reception of mixed raw milk the determination of composition of milk based on the ratio of small ruminants and dairy breeds.
D: The casein protein-whey protein concentration and ratio of the raw milk.
A: The analysis of the composition of raw milk (protein level, fat level) and the antibiotic residue level.
B: The analysis of the microbiological state of the raw milk, as Total Plate Count and somatic cell count.
Regarding to cooling raw milk on the farm, the following statement is TRUE:
A: Cooling isn’t required if the raw milk is processed within 12 hours after milking.
B: Its aim is to inhibit or slow down the growth of microbes in raw milk.
C: In all cases it is mandatory to store raw milk at a maximum 8 oC.
D: In all cases it is mandatory to store raw milk at a maximum 6 oC.
B:Its aim is to inhibit or slow down the growth of microbes in raw milk.
Which of them are not mandatory on food label?
A: Weight of product.
B: Alcohol content in case of bakery products.
C: Health claim.
D: Name of producer/importer.
B: Alcohol content in case of bakery products.
C: Health claim.
