FDSC FINAL EXAM PRACTICE QUESTIONS
& ANSWERS|| GRADED A+|| LATEST
UPDATE 2026
two main reasons we preserve food -CORRECTANSWER extend the shelf-life of foods,
make food safe by preventing presence or growth of microbes that cause disease or
illness
whole potatoes -CORRECTANSWER a raw food that will stay fresh and safe to eat for
the longest time when properly packaged and stored at 21 degrees C or 70 degrees F
Today is feburary 3. which of these products has NOT maintained its edible quality
(assuming proper storage conditions)?
a. refrigerated milk in a plastic jug with a "sell by" date of Feb. 1
b. cookies in a plastic sleeve inside a box with a "best used by: date of Feb. 1
c. refrigerated ground turkey (not vacuum packaged) with a "use by" date of Feb. 1 -
CORRECTANSWER C, refrigerated ground turkey with a "use by" date of Feb.1
molds -CORRECTANSWER always requires oxygen to grow in foods
molds -CORRECTANSWER these are often colorfully visible on foods due to their hair-
like mycelial fibers
,viruses -CORRECTANSWER do not grow and reproduce in foods
bacteria -CORRECTANSWER often exist in foods as both vegetative cells and spores
food intoxication -CORRECTANSWER when toxic substances are produced by bacteria
in a food prior to consumption and cause illness and disease when the food is eaten
41-135 degrees F -CORRECTANSWER according to FATTOM, this is the temperature
(known as the "danger zone") for the best growth of bacteria
red bean paste -CORRECTANSWER according to FATTOM, this is a food that would
easily support bacterial growth
4.6 to 9 -CORRECTANSWER according to FATTOM, bacteria grow best in food with
this pH range
pathogen -CORRECTANSWER a type of microorganism that causes illness or disease
in humans
enzymatic browning caused by polyphenol oxidase is NOT desirable in which of these
foods?
a: cocoa
B: apples
,C: coffee
D: prunes -CORRECTANSWER B. apples
maillard -CORRECTANSWER the name of the desirable non-enzymatic browning
reaction that occurs in cooked meats and breads
which one of these products benefits from and is not significantly damages by vacuum-
packaging when stored at refrigerator temperatures?'
a. shredded lettuce
b. marshmallows
c. rasberries
d. sliced bread
e. pork chop -CORRECTANSWER E. pork chop
blanching does NOT accomplish which of the three following?
a: facilitates peeling of tomatoes
b. softens green beans
c. destroys microorganisms inside potatoes
d. set the green color of broccoli
e. inactivates enzymes that cause browning in potatoes
f. changes the pH of corn
G. removes "raw" flavor from spinach
, h. cooks and preserves green beans to make them shelf-stable -CORRECTANSWER c,
f, h
98.6 F/ 37 C -CORRECTANSWER pathogens that cause food infections in humans
grow at this temperature
212 F/ 100 C -CORRECTANSWER pure water boils
-18 C/ 0 F -CORRECTANSWER good frozen storage
32 F/ 0 C -CORRECTANSWER pure water freezes
4 C/ 40 F -CORRECTANSWER commercial and home refrigeration systems
28 F/ -2 C -CORRECTANSWER most foods freeze at about this temp
21 C/ 70 F -CORRECTANSWER room temperature storage
for which fruit or vegetable is controlled-atmosphere storage most often used in order to
extend the storage shelf life up to 6 months or more beyond harvest?
A: apples
B: corn
C: asparagus
& ANSWERS|| GRADED A+|| LATEST
UPDATE 2026
two main reasons we preserve food -CORRECTANSWER extend the shelf-life of foods,
make food safe by preventing presence or growth of microbes that cause disease or
illness
whole potatoes -CORRECTANSWER a raw food that will stay fresh and safe to eat for
the longest time when properly packaged and stored at 21 degrees C or 70 degrees F
Today is feburary 3. which of these products has NOT maintained its edible quality
(assuming proper storage conditions)?
a. refrigerated milk in a plastic jug with a "sell by" date of Feb. 1
b. cookies in a plastic sleeve inside a box with a "best used by: date of Feb. 1
c. refrigerated ground turkey (not vacuum packaged) with a "use by" date of Feb. 1 -
CORRECTANSWER C, refrigerated ground turkey with a "use by" date of Feb.1
molds -CORRECTANSWER always requires oxygen to grow in foods
molds -CORRECTANSWER these are often colorfully visible on foods due to their hair-
like mycelial fibers
,viruses -CORRECTANSWER do not grow and reproduce in foods
bacteria -CORRECTANSWER often exist in foods as both vegetative cells and spores
food intoxication -CORRECTANSWER when toxic substances are produced by bacteria
in a food prior to consumption and cause illness and disease when the food is eaten
41-135 degrees F -CORRECTANSWER according to FATTOM, this is the temperature
(known as the "danger zone") for the best growth of bacteria
red bean paste -CORRECTANSWER according to FATTOM, this is a food that would
easily support bacterial growth
4.6 to 9 -CORRECTANSWER according to FATTOM, bacteria grow best in food with
this pH range
pathogen -CORRECTANSWER a type of microorganism that causes illness or disease
in humans
enzymatic browning caused by polyphenol oxidase is NOT desirable in which of these
foods?
a: cocoa
B: apples
,C: coffee
D: prunes -CORRECTANSWER B. apples
maillard -CORRECTANSWER the name of the desirable non-enzymatic browning
reaction that occurs in cooked meats and breads
which one of these products benefits from and is not significantly damages by vacuum-
packaging when stored at refrigerator temperatures?'
a. shredded lettuce
b. marshmallows
c. rasberries
d. sliced bread
e. pork chop -CORRECTANSWER E. pork chop
blanching does NOT accomplish which of the three following?
a: facilitates peeling of tomatoes
b. softens green beans
c. destroys microorganisms inside potatoes
d. set the green color of broccoli
e. inactivates enzymes that cause browning in potatoes
f. changes the pH of corn
G. removes "raw" flavor from spinach
, h. cooks and preserves green beans to make them shelf-stable -CORRECTANSWER c,
f, h
98.6 F/ 37 C -CORRECTANSWER pathogens that cause food infections in humans
grow at this temperature
212 F/ 100 C -CORRECTANSWER pure water boils
-18 C/ 0 F -CORRECTANSWER good frozen storage
32 F/ 0 C -CORRECTANSWER pure water freezes
4 C/ 40 F -CORRECTANSWER commercial and home refrigeration systems
28 F/ -2 C -CORRECTANSWER most foods freeze at about this temp
21 C/ 70 F -CORRECTANSWER room temperature storage
for which fruit or vegetable is controlled-atmosphere storage most often used in order to
extend the storage shelf life up to 6 months or more beyond harvest?
A: apples
B: corn
C: asparagus
