MT4-F_2010key - 1)Nitrite is added to meats specifically to...

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Unformatted text preview: 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. a) True b) False@ 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) The design below is the symbol of a) Organic food b) Pasteurized food c) Fermented food d) Irradiated Food@ 5) 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 6) Which of the following is not fermented dairy food a) Yogurt b) Buttermilk c) Cheese d) Kefir e) Devonshire Clotted cream@ 7 ) 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 8 ) 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 9) 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 10) The enzyme that is used to clot milk for cheese manufacture is called a) Pepsin b) Trypsin c) Chymosin@ d) β-galactosidase e) Lactase 11) Which of the following BEST describes a Pre biotic? 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 12) The most significant threat to...
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This note was uploaded on 02/22/2011 for the course FST 10 taught by Professor Jack during the Fall '08 term at UC Davis.

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MT4-F_2010key - 1)Nitrite is added to meats specifically to...

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