FDSC FINAL EXAM QUESTIONS
COMPLETE WITH VERIFIED ANSWERS
\.two main reasons we preserve food - ANSWERS✔-extend the shelf-life of foods, make food
safe by preventing presence or growth of microbes that cause disease or illness
\.whole potatoes - ANSWERS✔-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 -
ANSWERS✔-C, refrigerated ground turkey with a "use by" date of Feb.1
\.molds - ANSWERS✔-always requires oxygen to grow in foods
\.molds - ANSWERS✔-these are often colorfully visible on foods due to their hair-like mycelial
fibers
\.viruses - ANSWERS✔-do not grow and reproduce in foods
\.bacteria - ANSWERS✔-often exist in foods as both vegetative cells and spores
,\.food intoxication - ANSWERS✔-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 - ANSWERS✔-according to FATTOM, this is the temperature (known as the
"danger zone") for the best growth of bacteria
\.red bean paste - ANSWERS✔-according to FATTOM, this is a food that would easily support
bacterial growth
\.4.6 to 9 - ANSWERS✔-according to FATTOM, bacteria grow best in food with this pH range
\.pathogen - ANSWERS✔-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 - ANSWERS✔-B. apples
\.maillard - ANSWERS✔-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 - ANSWERS✔-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 - ANSWERS✔-c, f, h
\.98.6 F/ 37 C - ANSWERS✔-pathogens that cause food infections in humans grow at this
temperature
\.212 F/ 100 C - ANSWERS✔-pure water boils
\.-18 C/ 0 F - ANSWERS✔-good frozen storage
\.32 F/ 0 C - ANSWERS✔-pure water freezes
\.4 C/ 40 F - ANSWERS✔-commercial and home refrigeration systems
\.28 F/ -2 C - ANSWERS✔-most foods freeze at about this temp
COMPLETE WITH VERIFIED ANSWERS
\.two main reasons we preserve food - ANSWERS✔-extend the shelf-life of foods, make food
safe by preventing presence or growth of microbes that cause disease or illness
\.whole potatoes - ANSWERS✔-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 -
ANSWERS✔-C, refrigerated ground turkey with a "use by" date of Feb.1
\.molds - ANSWERS✔-always requires oxygen to grow in foods
\.molds - ANSWERS✔-these are often colorfully visible on foods due to their hair-like mycelial
fibers
\.viruses - ANSWERS✔-do not grow and reproduce in foods
\.bacteria - ANSWERS✔-often exist in foods as both vegetative cells and spores
,\.food intoxication - ANSWERS✔-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 - ANSWERS✔-according to FATTOM, this is the temperature (known as the
"danger zone") for the best growth of bacteria
\.red bean paste - ANSWERS✔-according to FATTOM, this is a food that would easily support
bacterial growth
\.4.6 to 9 - ANSWERS✔-according to FATTOM, bacteria grow best in food with this pH range
\.pathogen - ANSWERS✔-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 - ANSWERS✔-B. apples
\.maillard - ANSWERS✔-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 - ANSWERS✔-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 - ANSWERS✔-c, f, h
\.98.6 F/ 37 C - ANSWERS✔-pathogens that cause food infections in humans grow at this
temperature
\.212 F/ 100 C - ANSWERS✔-pure water boils
\.-18 C/ 0 F - ANSWERS✔-good frozen storage
\.32 F/ 0 C - ANSWERS✔-pure water freezes
\.4 C/ 40 F - ANSWERS✔-commercial and home refrigeration systems
\.28 F/ -2 C - ANSWERS✔-most foods freeze at about this temp
