Spring%202010%20HE%20III%20form%20A - Name FORM A FSHN 101...

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Name _________________________ FORM A FSHN 101: Introduction to Food Science and Human Nutrition Hour Exam III: Food Microbiology and Processing Spring Semester 2010, Friday, April 16, 2010 Description : This is an exam over what you have learned during the second section of the course. The results of this test will aid you in clarifying any points of difficulty and thus, help you complete the course successfully. Instructions : Please use the computer answer form provided to record your answers to the questions below. The multiple-choice questions should be answered using the first four bubbles per row (A, B, C and D). The True- False questions should be answered using the first two bubbles per row (A or B). Please use only a No. 2 pencil to record your answers and be certain to completely fill the bubble with the pencil mark. Each of the 40 questions is worth 2.5 points for a total of 100 points. A Multiple Choice 1 Adding antioxidants to a food to extend its shelf life falls into which category of food processing methods: A. Biological B. Chemical C. Physical D. Thermal 2 What are the top two priorities of the food industry in the United States? A. Developing innovative technology and making a profit. B. Establishing an effective supply chain and globalization of innovative food products. C. Identification of innovative functional foods and supporting the growth of the dietary supplement industry. D. Producing foods safe from food born illnesses and of high quality for its consumers. 3 If a food product is left out on the counter and contains 2 viable food infection type microorganism, how much time elapses before the food becomes unsafe for consumption? The average lag phase generation time is 90 minutes and the average log phase generation time is 10 minutes. Three generation times (16 microorganisms) are required for the system to switch from the lag to the log phase. For this particular microorganism, the number of microorganisms considered unsafe for consumption is 6,000. A. 350 minutes B. 360 minutes C. 260 minutes D. 270 minutes
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4 Which of the following categories of microorganisms does not contain a nucleus and is extremely small in size (approximately 1 micrometer in length or diameter), and some species in this category have evolved to grow at refrigerated temperatures: A. protozoa B. mold C. yeast D. bacteria 5 Referring to the final characteristic highlighted in question 4, what is the name of the bacteria that have evolved to be able to grow at refrigerated temperatures? A. psychrophiles
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Spring%202010%20HE%20III%20form%20A - Name FORM A FSHN 101...

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