Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

N/A > Unit 1: Food Microbiology and Chemistry > Flashcards

Unit 1: Food Microbiology and Chemistry Flashcards

1
Q

Which is the time lapse from one cell division to the next called?
a. Growth.
b. Division.
c. Cellular time.
d. Generation time.

A

Generation time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Besides microbial flora and natural inhibitors, which other prominent factor has an impact on microbial activity?
a. Protein.
b. Vitamins.
c. Nutrients.
d. Microbes.

A

Nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Which chemical can be added to food to adjust the potential hydrogen (pH)?
a. Salt.
b. Water.
c. Acetic acid.
d. Lactic acid.

A

Acetic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which describes facultative microorganisms?
a. Microorganisms that grow only in an oxygen environment.
b. Yeasts, bacteria, and molds that can grow at any temperature.
c. Yeasts, bacteria, and molds that grow only in an anaerobic environment.
d. Microorganisms that can grow with or without oxygen in the environment.

A

Microorganisms that can grow with or without oxygen in the environment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Which describes the water activity value of a food?
a. Amount of water bound by a food.
b. Total availability of water in a food product.
c. Amount of water in a form unusable by microorganisms.
d. Total availability of water in a food for chemical reactions.

A

Total availability of water in a food for chemical reactions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which disease is more common than both salmonellosis and shigellosis?
a. Botulism.
b. Clostridialenteritis.
c. Campylobacter enteritis.
d. Listeria monocytogenes.

A

Campylobacter enteritis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Which toxin is considered “heat stable”?
a. Staphylococcal foodborne intoxication.
b. Hepatitis A.
c. Salmonella.
d. C. jejuni.

A

Staphylococcal foodborne intoxication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which toxin causes a descending symmetrical flaccid paralysis which may progress until there is complete respiratory paralysis?
a. Botulism.
b. Salmonella.
c. Staphylococcal.
d. Listeria monocytogenes.

A

Botulism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which agent causes over 68 percent of foodborne illnesses?
a. Viral.
b. Parasite.
c. Chemical.
d. Bacterial.

A

Bacterial

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which are the two types of samples collected during a foodborne illness outbreak investigation?
a. Blood and vomitus.
b. Food and beverage.
c. Human and food.
d. Stool and blood.

A

Human and food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Hydrolysis or oxidation in meats is caused by
a. oxygen reacting with fats.
b. mold reacting with lipases.
c. yeast reacting with myoglobin.
d. bacteria reacting with enzymes.

A

oxygen reacting with fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Which causes putrefaction spoilage in meats?
a. Oxygen reacting with fats.
b. Molds reacting with lipases.
c. Yeast reacting with myoglobin.
d. Bacteria reacting with amino acids.

A

Bacteria reacting with amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which produces aflatoxins?
a. Yeast.
b. Mold.
c. Bacteria.
d. Enzymes.

A

Mold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

The glycogen in fish is broken down to lactic acid causing
a. higher enzymes, preserving the fish.
b. lower pH, limiting bacterial growth.
c. higher pH, limiting bacterial growth.
d. lower glycogen, causing tissue breakdown.

A

lower pH, limiting bacterial growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Which bacteria is found in the reproduction tract of chickens?
a. Staphylococcal.
b. Campylobacterjejum.
c. Listeria monocytogens.
d. Salmonella enteriditis.

A

Salmonella enteriditis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Which product does not usually have spoilage problems since there is not much time between its pasteurization and freezing?
a. Fruity yogurts.
b. Soft ice cream.
c. Cottage cheese.
d. Hardened ice cream.

A

Hardened ice cream

17
Q

Most vegetable spoilage is caused by
a. fungi.
b. yeasts.
c. bacteria.
d. enzymes.

A

Bacteria

18
Q

Which is the predominant fruit spoilage organism?
a. Molds.
b. Yeasts.
c. Bacteria.
d. Enzymes.

A

Molds

19
Q

In thermal or heat processing most organisms start to die at which degrees Fahrenheit?
a. 179.
b. 159.
c. 139.
d. 119.

A

179

20
Q

Newer cans have which type of seam?
a. Side.
b. Top.
c. Bottom.
d. Top and bottom.

A

Top

21
Q

At which degrees Fahrenheit is milk kept for three seconds making it an ultra-high
temperature (UHT) pasteurizing for milk?
a. 207.
b. 165.
c. 145.
d. 125.

A

207

22
Q

Acetic acid usually lowers the potential hydrogen (pH) level in catsup, salad dressings, and pickles to which level or below?
a. 5.0.
b. 6.0.
c. 7.0.
d. 8.0.

A

5.0

23
Q

Which method is becoming more cost effective to use as a food preservation technique?
a. Irradiating.
b. Fermenting.
c. Refrigeration and freezing.
d. Thermal or heat processing.

A

Irradiating

24
Q

Which organization accumulates data and tries to find answers to very important questions such as, “Will food irradiation create an environment in which microorganisms can adapt and flourish?”
a. Food Safety Program.
b. Human Safety Association (HSA).
c. Center for Disease Control (CDC).
d. Food and Drug Administration (FDA).

A

Food and Drug Administration (FDA)

25
Q

Nitrates and nitrites are added to foods, such as meats, to
a. fix the color.
b. aid in enzymatic action.
c. reduce the water activity.
d. assist with starter bacteria in fermentation.

A

fix the color

26
Q

Which function or requirement must food containers meet to ensure foods are protected?
a. Allow the contents to breath.
b. Be made from glass or metal.
c. Allow for five percent content expansion.
d. Protect against moisture, gas, odor, and light.

A

Protect against moisture, gas, odor, and light

27
Q

Most cans are made of
a. steel.
b. paper.
c. plastic.
d. aluminum.

A

Steel

28
Q

Which metal has a lower chance for atmospheric corrosion and is easier to shape into cans?
a. Tin.
b. Lead.
c. Steel.
d. Aluminum.

A

Aluminum

29
Q

Which type of critical defect occurs when both ends of a can are distended at the same time?
a. Panel.
b. Flipper.
c. Sweller.
d. Springer.

A

Sweller

30
Q

Which is not true of glass used in food packaging?
a. Can be transparent if desired.
b. Capable of being manufactured into virtually any shape.
c. One of the strongest materials on earth in its virgin condition.
d. Must be treated, coated, or laminated to improve its protective qualities.

A

Must be treated, coated, or laminated to improve its protective qualities

31
Q

Which guide is used for food storage, determining shelf life and humidity requirements of both perishable and semiperishable foods?
a. AFI 48–117, Public Facility Sanitation.
b. DeCA Directive 40–2, Food Storage Operations.
c. DeCA Directive 40–3, Meat Department Operations.
d. DODR 4145.19–R–1, Storage and Materials Handling.

A

DODR 4145.19–R–1, Storage and Materials Handling

32
Q

The long standing rule for proper food rotation is
a. first in, first out.
b. pull the best looking food last.
c. pull the best looking food first.
d. use top shelf first, second shelf next, and so on.

A

first in, first out

33
Q

Which happens to food when it’s stored in high levels of humidity?
a. Shrinks.
b. Dries out.
c. Gets freezer burn.
d. Absorbs the water.

A

Absorbs the water

34
Q

Which is an indicator that a freezer has air leaking in or out of a door seal?
a. High temperature.
b. Poor air circulation.
c. High humidity level.
d. Ice around the door.

A

Ice around the door

35
Q

Which process is the forming of the endospore during bacterial growth?
a. Fission.
b. Serologic.
c. Exospore.
d. Sporulation.

A

Sporulation

N/A (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions