CFS Test Questions
Which of the following is not an example of an additive used to inhibit lipid
oxidation?
A) tocopherols
B) ascorbic acid
C) sodium benzoate
D) EDTA - CORRECT ANSWER-C) sodium benzoate
In a vegtable operation, the process specifies that peas be blanched prior to
canning. What is the marker enzyme used to determine success of blanching?
A) catalase
B) peroxidase
C) lipoxygenase
D) chlorophyllase - CORRECT ANSWER-B) peroxidase
What is the most effective analytical method to analyze arsenic content of apple
juice?
A) atomic absorption spectroscopy
B) gas chromatography
C) high performance liquid chromatography
D) mass spectroscopy - CORRECT ANSWER-A) atomic absorption
spectroscopy
hat is the goal of the pectin methylesterase (PME) inactivation in orange juice
W
pasteurization?
A) to prevent cloud loss
B) to prevent flavor changes
C) to prevent vitamin C loss
D) to prevent microbial growth - CORRECT ANSWER-A) to prevent cloud loss
hat attribute of a typcial home freezer results in formation of large ice crystals
W
in frozen foods during storage?
,A) auto-defrost cycle
B) heat from compressors
C) high temperature set-point
D) presence of high moisture foods - CORRECT ANSWER-A) auto-defrost cycle
lab certificate presents a pesticide residue test for the ingredient as negative.
A
What other pieces of information are needed to be able to accept this ingredient
for use?
A) regulatory limits and what country this lab was located in.
B) the chemical extraction procedure was used for this analysis and what
equipment was used.
C) the level of detection used for this analysis and how this compared with the
regulatory limits.
D) the country this lab was located in and whether the import permit and ISO
accreditation was up to date. - CORRECT ANSWER-C) the level of detection
used for this analysis and how this compared with the regulatory limits.
5.018 g sample of ground beef was dried in an infrared oven to a final weight of
A
2.358 g. What is the precent solids of the beef sample?
A) 0.4699%
B) 2.13%
C) 46.99%
D) 53.01% - CORRECT ANSWER-C) 46.99%
hat is the main process that allows green tea to contain a higher EGCG
W
(epigallocatechin gallate) level?
A) a lower drying temperature
B) the bushes are covered in shade before the plucking
C) the enzymes in the leaves are deactivated early in the processing.
D) the tea goes through a long oxidation process - CORRECT ANSWER-C) the
enzymes in the leaves are deactivated early in the processing.
, a target pathogen has a D-value at 100°C of 15.0 minutes and a z-value of 10°C.
How long must a product be processed at 120°C to kill 1,000,000 cells of the
microorganism.
A) 0.9 minutes
B) 1.5 minutes
C) 0.15 minutes
D) 15.0 minutes - CORRECT ANSWER-A) 0.9 minutes
The test results from a micro-laboratory shows a high level of microorganisms in
your product. What is the proper interpretation of these results?
A) the product is spoiled
B) the product is acceptable
C) the test needs to be repeated
D) it depends on the product type - CORRECT ANSWER-D) it depends on the
product type
Which factors should be taken into consideration when setting the microbiological
specification and sampling plan for a finished ingredient?
A) the severity of the potential hazard, the likelihood of process failure and the
sampling size most commonly used
B) finished products do not require microbiological specifications since
processing will eliminate all commonly found micro-organisms.
C) finished products do not require microbiological specifications because it is
more important to focus on raw material microbiological specifications
D) the severity of the potential hazard, the effect of processing on the
microbiological status of the food, and the intended use of the food should all be
included. - CORRECT ANSWER-D) the severity of the potential hazard, the
effect of processing on the microbiological status of the food, and the intended
use of the food should all be included.
Which of the following processes is MOST effective in killing pathogens?
Which of the following is not an example of an additive used to inhibit lipid
oxidation?
A) tocopherols
B) ascorbic acid
C) sodium benzoate
D) EDTA - CORRECT ANSWER-C) sodium benzoate
In a vegtable operation, the process specifies that peas be blanched prior to
canning. What is the marker enzyme used to determine success of blanching?
A) catalase
B) peroxidase
C) lipoxygenase
D) chlorophyllase - CORRECT ANSWER-B) peroxidase
What is the most effective analytical method to analyze arsenic content of apple
juice?
A) atomic absorption spectroscopy
B) gas chromatography
C) high performance liquid chromatography
D) mass spectroscopy - CORRECT ANSWER-A) atomic absorption
spectroscopy
hat is the goal of the pectin methylesterase (PME) inactivation in orange juice
W
pasteurization?
A) to prevent cloud loss
B) to prevent flavor changes
C) to prevent vitamin C loss
D) to prevent microbial growth - CORRECT ANSWER-A) to prevent cloud loss
hat attribute of a typcial home freezer results in formation of large ice crystals
W
in frozen foods during storage?
,A) auto-defrost cycle
B) heat from compressors
C) high temperature set-point
D) presence of high moisture foods - CORRECT ANSWER-A) auto-defrost cycle
lab certificate presents a pesticide residue test for the ingredient as negative.
A
What other pieces of information are needed to be able to accept this ingredient
for use?
A) regulatory limits and what country this lab was located in.
B) the chemical extraction procedure was used for this analysis and what
equipment was used.
C) the level of detection used for this analysis and how this compared with the
regulatory limits.
D) the country this lab was located in and whether the import permit and ISO
accreditation was up to date. - CORRECT ANSWER-C) the level of detection
used for this analysis and how this compared with the regulatory limits.
5.018 g sample of ground beef was dried in an infrared oven to a final weight of
A
2.358 g. What is the precent solids of the beef sample?
A) 0.4699%
B) 2.13%
C) 46.99%
D) 53.01% - CORRECT ANSWER-C) 46.99%
hat is the main process that allows green tea to contain a higher EGCG
W
(epigallocatechin gallate) level?
A) a lower drying temperature
B) the bushes are covered in shade before the plucking
C) the enzymes in the leaves are deactivated early in the processing.
D) the tea goes through a long oxidation process - CORRECT ANSWER-C) the
enzymes in the leaves are deactivated early in the processing.
, a target pathogen has a D-value at 100°C of 15.0 minutes and a z-value of 10°C.
How long must a product be processed at 120°C to kill 1,000,000 cells of the
microorganism.
A) 0.9 minutes
B) 1.5 minutes
C) 0.15 minutes
D) 15.0 minutes - CORRECT ANSWER-A) 0.9 minutes
The test results from a micro-laboratory shows a high level of microorganisms in
your product. What is the proper interpretation of these results?
A) the product is spoiled
B) the product is acceptable
C) the test needs to be repeated
D) it depends on the product type - CORRECT ANSWER-D) it depends on the
product type
Which factors should be taken into consideration when setting the microbiological
specification and sampling plan for a finished ingredient?
A) the severity of the potential hazard, the likelihood of process failure and the
sampling size most commonly used
B) finished products do not require microbiological specifications since
processing will eliminate all commonly found micro-organisms.
C) finished products do not require microbiological specifications because it is
more important to focus on raw material microbiological specifications
D) the severity of the potential hazard, the effect of processing on the
microbiological status of the food, and the intended use of the food should all be
included. - CORRECT ANSWER-D) the severity of the potential hazard, the
effect of processing on the microbiological status of the food, and the intended
use of the food should all be included.
Which of the following processes is MOST effective in killing pathogens?
