Mid2-W08Akey

Mid2-W08Akey - FST 104 Winter 2008 Midterm #2 (March 5,...

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1 FST 104 Winter 2008 Name______________________________ Midterm #2 (March 5, 2008) Student ID #________________________ PLEASE RECORD YOUR TEST VERSION LETTER (shown on page 5 of the exam) and the correct answers to questions 1-28 on a blue Scantron form UCD 2000 using a #2 pencil. (If you did not bring the Scantron form, circle the letter of the correct answer directly on the exam pages. We will grade your exam by hand and assess a penalty of ten points.) Please write your answers for questions 29-32 directly on the exam in the space provided. MICROBIAL CHARACTERISTICS. For questions 1-4, chose the correct letter of the group of microorganisms from the list given immediate below. A letter may be used more than once. [3 points each] A. Molds B. Lactic Acid Bacteria C. Endospore-forming Bacteria D. Enteric Family & Relatives E. Pseudomonas & Relatives 1. Members of this group can spoil food handled under unsanitary conditions. D 2. Almost all members of this group possess peroxidase and superoxide dismutase but none possess catalase. 3. Some members of this group produce cellulases. A 4. Members of this group are “normal flora” of all plants and animals and are commonly found in large numbers on their exterior surfaces, even in the absence of handling. B MULTIPLE CHOICE [3 points each] 5. Which of the following would usually be considered a thermophile ? A Campylobacter jejuni B Pseudomonas fluorescens C Bacillus coagulans D Staphylococcus aureus E Clostridium botulinum 6. Lowering the redox potential in food would be most effective in preventing growth for which of the following microbes? A Lactic acid bacteria B Desulfotomaculum nigrificans C Listeria monocytogenes D E. coli O157:H7 E All molds 7. Which of the following is a false statement regarding Intermediate Moisture Foods (IMF): A IMF foods have an a w in the range of 0.60 to 0.85 B No pathogen or spoilage organism can grow in IMF C IMF can be made by blending traditional ingredients such as chocolate or honey D Use of humectants such as glycerol or sorbitol in IMF bind water without giving the sensation of dryness E No other treatment to IMF is needed to prevent the growth of dangerous anaerobes such as C. botulinum
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2 8. Which of the following is a false statement about food spoilage? A Food spoilage occurs when microbes are present at a certain level, even if they haven’t grown B Food spoilage occurs not just because microbes are present but because they have grown C The initial level of contamination is an important contributor to the time it takes for spoilage to appear D Food that is "too clean" might allow pathogen growth before the food is rejected on sensory grounds E In the United States microbial growth causes more spoilage than does infestation by rodents and insects. 9.
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This note was uploaded on 03/29/2010 for the course FST FST 104 taught by Professor Carold'lima during the Winter '10 term at UC Davis.

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Mid2-W08Akey - FST 104 Winter 2008 Midterm #2 (March 5,...

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