FOS 3042 – Exam 3 Question Bank | Principles of Food Science |
University of Florida | 2025 | Practice Questions with Answers
Which of the following answers is associated with the quality of red meat and fish?
age of the red meat or fish
preservative content
natural preservative content
analysis of glossy visual factors - correct answer age of the red meat or fish
The cooking of red meat before rigor mortis sets in results in
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever - correct answer extra tender meat
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to the meat
water activity is increased to 1
muscle tissue becomes very tough
all stages of rigor mortis do not effect the quality of the meat - correct answer muscle tissue
becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
potassium hydroxide - correct answer phosphates
Cod liver oil comes from what animal?
a pig
a cow
, a fish
a chicken - correct answer a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - correct answer triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
solid
liquid - correct answer liquid
Which of the following processing step is utilized to prevent formation of crystals in fats and oils
that may be stored at lower temperatures?
Hydrogenation
Winterizing
Tempering
Rendering - correct answer Winterizing
Which government agency oversees the harvesting of poultry? - correct answer USDA
In poultry processing, feathers are removed with - correct answer mechanical "fingers" made of
rough, molded rubber like material
Which of the following is considered a quality downgrade in raw poultry? - correct answer
Broken bones
When eggs undergo candling - correct answer the egg is passed by a light source to check the
position of the yolk and size of aircells
Which term is associated with high quality of red meat by visually evaluating fat dispersed
throughout muscle tissue? - correct answer Marbling
The process that skims boiled animal fat in water is known as - correct answer Rendering
University of Florida | 2025 | Practice Questions with Answers
Which of the following answers is associated with the quality of red meat and fish?
age of the red meat or fish
preservative content
natural preservative content
analysis of glossy visual factors - correct answer age of the red meat or fish
The cooking of red meat before rigor mortis sets in results in
extra tender meat
the most common method of production
the catalysis of rigor mortis
no quality effects, whatsoever - correct answer extra tender meat
Which of the following is a beginning stage of rigor mortis?
surrounding non-muscle tissues consume lactic acid and add moisture to the meat
water activity is increased to 1
muscle tissue becomes very tough
all stages of rigor mortis do not effect the quality of the meat - correct answer muscle tissue
becomes very tough
Food companies can legally add water to meat and fish using
ginger extract
phosphates
activated charcoal
potassium hydroxide - correct answer phosphates
Cod liver oil comes from what animal?
a pig
a cow
, a fish
a chicken - correct answer a fish
Fats and oils are otherwise known as
brominated vegetable oil
glycerol ester of wood rosin
triamines
triacylglycerols - correct answer triacylglycerols
Lipids designated as oils are most likely _______, at room temperature.
water
plasma
solid
liquid - correct answer liquid
Which of the following processing step is utilized to prevent formation of crystals in fats and oils
that may be stored at lower temperatures?
Hydrogenation
Winterizing
Tempering
Rendering - correct answer Winterizing
Which government agency oversees the harvesting of poultry? - correct answer USDA
In poultry processing, feathers are removed with - correct answer mechanical "fingers" made of
rough, molded rubber like material
Which of the following is considered a quality downgrade in raw poultry? - correct answer
Broken bones
When eggs undergo candling - correct answer the egg is passed by a light source to check the
position of the yolk and size of aircells
Which term is associated with high quality of red meat by visually evaluating fat dispersed
throughout muscle tissue? - correct answer Marbling
The process that skims boiled animal fat in water is known as - correct answer Rendering
