EXAM 3 practice

EXAM 3 practice - EXAM #3 Practice Test: 1. The procedure...

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EXAM #3 Practice Test: 1. The procedure to heat sealed cans to destroy C. botulinum spores is achieved using the equivalent of 121 o C for 7 minutes. This is equivalent to ___ F. (a) 195(d) 300 (b) 350 (e) 250 (c) 225 2. Which mechanisms are responsible for heat transfer in foods? (a) irradiation, high pressure, canning (b) conduction, convection, irradiation (c) conching, tempering, pressing (d) grinding, melting, evaporation (e) radiation, conduction, convection 3. Which statement is incorrect ? (a) The aglycone of an anthocyanin is called the anthocyanidin. (b) Hydrolysis of a glucoside produces an aglycone, sugar, and water. (c) Aglycone joins to a sugar by a glycosidic bond. (d) Delphinidin is an example of an anthocyanidin. (e) The aglycone of a betanidin is called betanin. 4. Freeze-dried meats have virtually all of their moisture removed (as ice) via sublimation. (a) True (b) False 5. In egg processing, when a fine stream of liquid egg is dried very quickly in midair by heat, this is called plate drying. (a) True (b) False 6. In dairy product processing, a standard method involves HTST processing, which refers to high temperature short time. (a) True (b) False 7. A bacteriostatic agent kills microorganisms, such as foodborne bacteria. (a) True (b) False 8. Blanching (a) deactivates PPO enzyme. (b) is not the same as pasteurization. (c) is a type of thermal processing. (d) is a processing step often applied to fruits and vegetables. (e) all of these. 9. Which is the food industry unit operation associated with creating extruded cereals? (a) separating (b) evaporation. (c) disintegrating. (d) pumping (e) forming. 10. What is meant by tempering? (a) fats like cocoa butter that exist in more than one crystal form (b) selecting the a (alpha) crystal form of cocoa butter during melting and cooling (c) selecting the B’ (beta prime) crystal form of cocoa butter during melting and cooling
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(d) temperature manipulation so that cocoa butter will solidify into the desired, stable (B) crystal form (e) keeping the temperature high enough that all of the crystal forms remain melted 11. In the manufacture of process cheese, what is true? (a) starter cheese is a natural cheese (b) the casein in the starter is not effectively functioning as an emulsifier (c) there is an ion exchange between the emulsifying salt and the Ca in calcium caseinate (d) choices (a) and (c) (e) choices (a), (b), and (c)** 12. Which processing step is regulated as a food additive? (a) canning (d) freezing (b) irradiation (e) pasteurization (c) extruding 13. D values written as D 121 indicate (a) the specific temperature (121) required to kill 90% of a population of microorganisms (b) specific time required to kill 90% of a population of microorganisms at 121 o C (c) that thermophilic spores are present (d) that mesophilic spores are present (e) none of these 14. The goal of retorting is … (a) to destroy Clostridium botulinum (b) to achieve commercial sterility (c) to destroy all microorganisms
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EXAM 3 practice - EXAM #3 Practice Test: 1. The procedure...

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