Practice Test 1 Flashcards
- Who among the following is credited with the invention of the carining process?
A Louis Pasteur
C. Louis-Antoine de Bougainville
B. Nicolas Appert
D. John Harrison
B. Nicolas Appert
- Who was recognized as the first person to have observed yeast cells?
A Spallanzani
C. Gaertner
B. Leeuwenhoek
D. Pasteur
B. Leeuwenhoek
- Which of the following statements is NOT true regarding the intrinsic parameters of food?
A pH is a measure of the acidity or alkalinity of a food product.
B. Water activity (n) measures the availability of water for microbial growth.
C. Nutrient content does not affect microbial growth in food.
D. Oxidation-reduction potential is a measure of the potential for oxidation or reduction
C. Nutrient content does not affect microbial growth in food.
- At which temperature range does most pathogenic bacteria grow best?
A 1-60°C
B. 5-60°C
C. 20-35°C
D. 15-60°C
B. 5-60°C
- What is the minimum internal temperature for safety of egg dishes and ground meat?
A. 71°C
B.73°C
C.62°C
D.64°C
A. 71°C
- The following are microbially-derived hurdles EXCEPT
A. Antibiotics
B Bacteriocins
C. Lactoperoxidase
D. Competitive flora
C. Lactoperoxidase
- Which of the following statements is FALSE about the factors influencing microbial growth and proliferation?
A. Microbial growth is not solely dependent on pH alone.
B. In the presence of 0.2 M NaCl, Alcaligenes faecalis has been shown to grow over a wider pH than in the absence of NaCl.
C. Meats and seafoods have final pH of about 5.6 and above, making them susceptible to bacterial spoilage only.
D. None of the above.
C. Meats and seafoods have final pH of about 5.6 and above, making them susceptible to bacterial spoilage only.
- The following correctly describes the minimum internal temperature required for a specific dish,
except for.
A. Pork lumpiang shanghai-71°C
B. Egg omelet-71°C
C. Chicken Inasal-63°C
D. Classic beel stew-63°C
C. Chicken Inasal-63°C
- The following are products considered as low-acid foods, except for:
A Canned green peas
B. Canned tomatoes
C. Canned beef
D. Canned cream of mushroom soup
B. Canned tomatoes
- What is the time and temperature setting used by the food industry to ensure safety against
Clostridium botulinum?
A 1.2 mins, 121°C
B. 1.7 mins, 121°C
C. 2.3 mins, 121°C
D. 3.0 mins, 121°C
D. 3.0 mins, 121°C
