FDSC 1133 EXAM 3 QUESTIONS WITH VERIFIED SOLUTIONS LATEST UPDATE 2026

FDSC 1133 EXAM 3 QUESTIONS WITH VERIFIED SOLUTIONS LATEST UPDATE 2026 What are the different senses? - Answers - sight - odor - touch - taste - sound Senses responsible for flavor - Answers - taste - odor - mouthfeel Two types of sensory analysis - Answers trained panels and consumer panels Why is coding essential to sensory analysis? - Answers to avoid bias How do you make cottage cheese - Answers Add rennet to milk and shake until the casein separates from the whey protein and forms curds. Steps of cheese making - Answers 1. coagulating the milk 2. treating the curds 3. molding, pressing, finishing 4. ripening and/or curing How do you make butter from heavy cream - Answers Cheese with an "eye" - Answers swiss Starter cultures - Answers - group of bacteria capable of fermenting - help lower pH - give unique flavor Natural coloring agent in American cheese - Answers annatto Processed cheese - Answers extra ingredients are added Regular cheese - Answers no additional ingredients or processing What causes the blue color in blue cheese - Answers mold What is the reason for difference in hardness of cheese? - Answers different amounts of moisture What are probiotics? - Answers live bacteria that provide health benefits Microorganisms in food that cause disease - Answers bacteria virus fungi parasites Temperature preference for psychrophilic bacteria - Answers low temperatures (32-68 degrees f) Temperature preference for mesophilic bacteria - Answers moderate/room temperature (68-113 degrees f) Temperature preference for thermophilic bacteria - Answers high temperatures (113-150 degrees f) Generation time of bacteria - Answers the time interval required for bacteria to divide Food intoxication - Answers - preformed toxins - rapid onset Food infection - Answers - bacteria multiplies and produces toxins after ingestion - symptoms take 1-2 days to show up Pathogenic bacteria - Answers causes disease Spoilage bacteria - Answers causes spoilage of food Factors that affect bacteria growth - Answers - temperature - pH - moisture - oxygen - nutrient availability aerobic bacteria - Answers prefers oxygen anaerobic bacteria - Answers prefers no-oxygen conditions facultative bacteria - Answers can survive with or without oxygen Factors contributing to food borne diseases - Answers - improper cooling/storage of food - contaminated raw food - cross-contamination - inadequate cooking - poor personal hygiene Lag phase - Answers - bacteria is adapting to new conditions - less growth Log phase - Answers rapid multiplication of bacteria Stationary phase - Answers - nutrients are limited - growth is limited Death phase - Answers - ran out of nutrients - bacteria number will decline Infectious dose - Answers the amount of bacteria required to produce a disease food recall - Answers a food product is taken off the market by manufactures or distributor because it may cause consumers to become ill. organism that causes the stomach flu - Answers norovirus certified pork - Answers pork that has been certified free of trichinella CDC - Answers center for disease control and prevention Sources of e-coli - Answers - contaminated water - undercooked hamburger APC - Answers - aerobic plate count - detects food spoilage Unique feature of clostridium - Answers anaerobic Unique feature of listeria - Answers survives in refrigerated conditions Unique feature of salmonella - Answers egg or poultry Unique feature of e-coli - Answers small infection dose, affects kidneys and stomach Unique feature of staphylococcus - Answers food intoxication, double bucket disease Unique feature of trichenella - Answers parasites Unique feature of norovirus - Answers stomach flu