MT3 Key W12 - 3/15/12 1) The science of fermentation is...

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3/15/12 1 1) The science of fermentation is called Zymology. a) True* b) False 2) The fermentation process of producing black tea is an example of a) Enzymatic Fermentation* b) Microbial Fermentation c) Both of above 3) Who was the first zymologist and defined fermentation as “respiration without air”? a) Louis Pasteur* b) Elie Metchnikoff c) Anthony Hopkins d) Emil Hansen 4) Which food is produced WITHOUT a lactic acid fermentation step? a) Cheese b) Sausage c) Sauerkraut d) Kimchi e) Vinegar* 5) Who studied the association between yogurt and longevity? a) Louis Pasteur b) Emil Hansen c) Elie Metchnikoff* d) Upton Sinclair 6) Garum was a Roman name for a) Salt b) Fish sauce* c) Black pepper
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3/15/12 2 7) In the production of beer, in which stage is starch hydrolyzed into fermentable sugars? a) Malting b) Brewing* c) Fermentation d) Finishing 8) A beer produced with a “top fermenting yeast” is called an Ale a) True* b) False 9) When wine turns into vinegar, this is a) A Lactic acid fermentation b) An Alcoholic fermentation c) A Hydrolysis d) A Maillard reaction e) An Acetic acid fermentation* 10) People who are more susceptible than the normal population to the severe effects of food borne illness a) The elderly b) Transplant patients c) Pregnant women d) Cancer patients e) All of the above* 11) Which of the following is the smallest in size? a) Human hair b) Yeast c) Bacteria d) Virus* 12) This quote, “All substances are poisons; there is none that is not a poison. The right dose differentiates a poison from a remedy” is attributed to: a) Hippocrates b) Celsius c) Paracelsus* d) Emil Mrak e) Homer Simpson
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3/15/12 3 13) Food products which have been related to E.Coli O157:H7 food borne illnesses include: a) Odwalla’s un-pasteurized juice b) Fresh spinach c) Under cooked hamburgers d) All of the above* a)True b) False*
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This note was uploaded on 03/16/2012 for the course FOOD SCIEN FST10 taught by Professor Shoemaker during the Spring '12 term at UC Davis.

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MT3 Key W12 - 3/15/12 1) The science of fermentation is...

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