1)Nitrite is added to meats specifically to inhibit growth of. 3) Which of the following statements about viruses is NOT correct?

Transcription

1 1)Nitrite is added to meats specifically to inhibit growth of a) Staphylococcus aureus b) Clostridium botulinum c) Bacillus cereus d) Salmonella spp. e) Listeria monocytogenes 2) Pasteurization kills all the microorganisms in milk. 3) Which of the following statements about viruses is NOT correct? a) They are the smallest microbial pathogens b) They grow in food c) They have no metabolism d) They produce no toxin 4) Bread, cakes, etc., rise because of A. Production and expansion of CO 2 gas produced by yeasts B. Production and expansion of CO 2 gas produced by acid plus baking soda C. Production of steam during baking D. A and/or B E. None of the above 5) The design below is the symbol of a) Organic food b) Pasteurized food c) Fermented food d) Irradiated Food 6) Which of the following treatments does not reduce the number of microorganisms on the food? a) Pasteurization b) Filtration c) Irradiation d) Sterilization e) Fermentation 1

2 7) Market milk is homogenized to reduce the size of the. a) Casein micelles b) Fat globules c) Vitamins d) Minerals e) All of the above 8) Which of the following is not fermented dairy food a) Yogurt b) Buttermilk c) Cheese d) Kefir e) Devonshire Clotted cream 9) Colostrum is? a) A special lowfat milk b) A special powder made from milk c) A Turkish musical instrument d) Milk only secreted by humans e) Milk secreted within one week after birth giving 10) Which of the following components is higher in milk of humans than of cow? A. Lipid B. Protein C. Minerals D. β-lactoglobulin Pause for 30 sec The next question will be 11) Acid causes casein micelles to clump so that calcium cannot be absorbed. 11 2

3 12) Pasteurization was invented to prevent milk spoilage.. 13) Which of the following BEST describes the casein micelle? a)whey protein and phosphate b)whey protein and calcium c) Casein and phosphate d)casein and calcium e)casein, phosphate and calcium 14) Food-borne viruses are generally transmitted from feces to food by people who do not wash their hands. 15) A probiotic is a lactic acid bacterium that is thought to have a beneficial effect on humans that consume it. 16) Yogurt is made by clotting milk proteins A) By addition of acid B) By addition of Lactic Acid Bacteria C) By addition of Chymosin D) Both B and C E) None of the above 17) Buttermilk is a high-fat milk product 3

4 18) 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 19) Irradiated foods contain traces of radioactivity 20) Which of the following can NOT grow in the presence of oxygen? A) E. coli O157:H7 B) Staphylococcus aureus C) Listeria monocytogenes D) Clostridium botulinum E) Salmonella enteritidis 21) Mayonnaise is an emulsion of oil droplets suspended in a mixture of egg white proteins, water and vinegar, at a ph between 3.8 and 4.6. It is a common cause of food poisoning from Salmonella or Staphylococcus. (extra time for this one) 22) The enzyme that is used to clot milk for cheese manufacture is called A) Pepsin B) Trypsin C) Chymosin 23) Homogenization prevents creaming or separation of milk fat D) β-galactosidase E) Lactase 4

5 24) Which of the following BEST describes a Prebiotic? A. Lactose free milk B. Nutrients that enhance the growth of probiotics C. Live strains of good bacteria that help the digestive system D. All of the above E. Both B and C 25) Which of the following concerning butter is NOT true? A. The water portion can harbor bacteria and start turning rancid. B. Salt was added originally as a preservative. C. It is whipped, not churned. D. The ratio of free fat to crystallized fat affects its quality. E. It is a water-in-oil emulsion. Take a 30 sec pause The next question will be 26 26) Which of the following cheese ageing method is used in making brie and camembert? A. Original starter bacteria B. Veins of the mold within C. Surface molds D. Surface bacteria E. None of the above 27) The most significant threat to the safety of the food supply is A) Food Additives B) Genetically modified foods C) Microbiological contamination D) Pesticide residues 28) Which of the following is NOT responsible for a food-borne intoxication? A) Staphylococcus spp. B) Clostridium botulinum C) Listeria monocytogenes D) B. cereus E) None - all of the above ARE associated with food-borne intoxication. 5

6 29) Which of the following organisms is responsible for foodborne infections A) Salmonella enteritidis B) Listeria monocytogenes C) Staphylococcus aureus 30) Infection by Salmonella spp is the most common cause of death by food-borne illness. D) Norovirus E) A, B and D 31)HACCP stands for A) Heating At Critical Control Points B) Hazard Analysis and Critical Control Points C) Health and Cleanliness Certification Process D) Heating and Cryogenic Control Points E) Nothing- it s a made-up acronym 32) Prions A) Are responsible for off flavors B) Cause Mad Cow Disease C) Are not associated with foodborne illness D) Are subatomic particles 33) The measure of water most relevant to food safety is A) Percent by weight B) Total water content C) Water activity D) Salt concentration 34) Whey proteins are those that precipitate in the presence of acid. a) True b) False E) Boiling point 6

7 35) Food-borne pathogens do not grow A) At ph less than 6.4 B) At ph greater than 4.6 C) At temperatures above 100 F D) At ph below 4.6 E) At temperatures above 46 F 36) Fermentations A) Can decrease the ph of the food B) Can add flavor compounds to the food C) Can cause proteins to clot D) Sometimes produce gas E) All of the above 37) Preservation by adding salt or brine 38)A high-acid food has high ph. A) Is called pickling B) Works by decreasing water availability C) Is only used for vegetables D) Works by decreasing ph 39) Refrigeration stops the growth of all pathogenic bacteria 40) Acid can 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 7

8 Take a pause for 30 sec The next question is 41) 41) Which of the following is a Low Acid Food? A) Tomato Juice B) Carbonated drinks C) Meat products D) Kimchee E) Saurkraut 42) Human milk does not contain caseins and could not be used to make cheese. 43) The casein Micelle provides A) Easily digestible protein B) Readily available phoshate C) Readily available calcium ion D) A and C only E) A, B and C 44) Which of the following is not a foam? A) Whipped cream B) Ice cream C) Butter D) All of these are foams 45) 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 8

9 46) Cream is very rich, so it sinks to the bottom of a vat of milk 47) Which of the following is NOT a variety/example of Pasteurization? A) 144 F, 30 minutes B) HTST milk C) Condensed milk D) UHT milk E) Tetrapak coffee creamer 48) A food-borne intoxication A) Cannot be treated with an antibiotic B) Has a faster onset than an infection C) Is caused by ingestion of live organisms D) Can be fatal E) all of the above except C 49) Which of the following cheeses is ripened by internal molds A) Cheddar B) Roquefort C) Camembert D) American E) None of the above 50) Which of the following cheese is unusually HIGH in Lactose A) Cheddar B) Greek lambs milk cheese C) American (process) cheese D) Cottage cheese E) Toe cheese 9