AMSA: Food and Safety & Science
Certification Review 1 and 2 Questions
and Answers.
What measures the amount of free water NOT chemically bound in a food? - Answer Water
activity
What is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using
yeasts or bacteria under anaerobic conditions? - Answer Fermation
In the reaction between hydropholic acid and sodium hydroxide, which common substance is
formed as the salt of the acid-base reaction? - Answer NaCi
The reaction between baking soda and vinegar is two reactions, one an acid-base reaction and
the is which of the following reaction types? - Answer Decomposition
What is a mixture of two or more immiscible liquids? - Answer Emulsion
Which of the following is NOT and example of an emulsion?
A. Mayonnaise
B. Hollandaise sauce
C . Vinaigrette prepared with only oil and vinegar
D .Ketchup - Answer Ketchup
Which of the following are proteins which act as a catalyst to help complex reactions occur? -
Answer Enzymes
You have made a marinade for some meat and decided to include pineapple juice to help
tenderize the meat. What enzyme is found in pineapples which tenderizes meat? - Answer
Bromelin
Which of the following is NOT true of caramelization?
A.Results in a nutty flavor
B.Causes green color formation
C. Oxidizes sugar
D.Causes brown color formation - Answer Causes green color formation
, You left a loaf of bread on the counter and the loaf hardened. Which of the following processes
cause this hardening? - Answer Retrogradation
What does the acronym GRAS stand for? - Answer Generally Recognized as Safe
What describes an illness caused by the ingestion of the toxins and is also known as a
foodborne intoxication? - Answer Food poisoning
What describes when the outermost portion of a food is dried while the interior remains moist?
- Answer Case hardening
Which of the following is a packaged technique which injects a blend of componets to extend
product shelf life? - Answer Modified atmosphere packaging
Which of the following causes Salmonellosis? - Answer Salmonella spp.
What causes Hemolytic Uremic Syndrome? - Answer E. coli O157:H7
The acronym HACCP stands for which of the following? - Answer Hazard Analysis and Critical
Control Points
HACCP was originally developed for which of the following organizations to use to ensure food
safety in their programs? - Answer NASA
What is a substance that, if found in a food product, is not fit for human consumption? - Answer
Adulterant
What requires that food processors must prevent cross-contaminiation of allergens into
products where they are NOT ingredients? - Answer Food Allergen Labeling and Consumer
Protection Act
During meat or poultry processing, which of the following is a ZERO TOLERANCE policy? -
Answer Presence of visible fecal matter or ingesta on the carcass
What is a step at which a control can be applied to prevent, eliminate or reduce a food safety
hazard to an acceptable level? - Answer Critical control point
What product is NOT required to have HACCP? - Answer Candy
Certification Review 1 and 2 Questions
and Answers.
What measures the amount of free water NOT chemically bound in a food? - Answer Water
activity
What is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using
yeasts or bacteria under anaerobic conditions? - Answer Fermation
In the reaction between hydropholic acid and sodium hydroxide, which common substance is
formed as the salt of the acid-base reaction? - Answer NaCi
The reaction between baking soda and vinegar is two reactions, one an acid-base reaction and
the is which of the following reaction types? - Answer Decomposition
What is a mixture of two or more immiscible liquids? - Answer Emulsion
Which of the following is NOT and example of an emulsion?
A. Mayonnaise
B. Hollandaise sauce
C . Vinaigrette prepared with only oil and vinegar
D .Ketchup - Answer Ketchup
Which of the following are proteins which act as a catalyst to help complex reactions occur? -
Answer Enzymes
You have made a marinade for some meat and decided to include pineapple juice to help
tenderize the meat. What enzyme is found in pineapples which tenderizes meat? - Answer
Bromelin
Which of the following is NOT true of caramelization?
A.Results in a nutty flavor
B.Causes green color formation
C. Oxidizes sugar
D.Causes brown color formation - Answer Causes green color formation
, You left a loaf of bread on the counter and the loaf hardened. Which of the following processes
cause this hardening? - Answer Retrogradation
What does the acronym GRAS stand for? - Answer Generally Recognized as Safe
What describes an illness caused by the ingestion of the toxins and is also known as a
foodborne intoxication? - Answer Food poisoning
What describes when the outermost portion of a food is dried while the interior remains moist?
- Answer Case hardening
Which of the following is a packaged technique which injects a blend of componets to extend
product shelf life? - Answer Modified atmosphere packaging
Which of the following causes Salmonellosis? - Answer Salmonella spp.
What causes Hemolytic Uremic Syndrome? - Answer E. coli O157:H7
The acronym HACCP stands for which of the following? - Answer Hazard Analysis and Critical
Control Points
HACCP was originally developed for which of the following organizations to use to ensure food
safety in their programs? - Answer NASA
What is a substance that, if found in a food product, is not fit for human consumption? - Answer
Adulterant
What requires that food processors must prevent cross-contaminiation of allergens into
products where they are NOT ingredients? - Answer Food Allergen Labeling and Consumer
Protection Act
During meat or poultry processing, which of the following is a ZERO TOLERANCE policy? -
Answer Presence of visible fecal matter or ingesta on the carcass
What is a step at which a control can be applied to prevent, eliminate or reduce a food safety
hazard to an acceptable level? - Answer Critical control point
What product is NOT required to have HACCP? - Answer Candy
