AMSA Food and Safety & Science
Certification Review 1 and 2
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 orgnic acids
using yeasts or bacteria under anaerobic conditions? – answer Fermation
In the reaction between hydropholic acid and sodiuk hydroxide, which common
substance is formed as the salt of the acid-base reaction? - answerNaCi
The reaction between baking soda and vingear is two reactions, one an acid-base
reaction and tge is which of the following reaction types? – answer Decomposition
What is a mixture of two or more immiscible liquids? - answerEmulsion
Which of the flowing is NOT and example of an emulsion?
A.Mayonnaise
B. Hollandaise sauce
C.Vinaigrette prepared with only oil and vinegar
D.Ketchup - answerKetchup
Which of the following are proteins which act as a catalysts to help complex reactions
occur? - answerEnzymes
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? -
answerBromelin
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 - answerCauses green color formation
You left a loaf of bread on the counter and the loaf hardened. Which of the following
processes cause this hardening? - answerRetrogradation
What does the acronym GRAS stand for? - answerGenerally Recognized as Safe
, What describes an illness caused by the ingestion of the toxins and is also known as a
foodborne intoxication? - answerFood poisoning
What describes when the outermost portion of a food is dried while the interior remains
moist? - answerCase hardening
Which of the following is a packaged technique which injects a blend of componets to
extend product shelf life? - answerModified atmosphere packaging
Which of the following causes Salmonellosis? - answerSalmonella spp.
What causes Hemolytic Uremic Syndrome? - answerE. coli O157:H7
The acronym HACCP stands for which of the following? - answerHazard Analysis and
Critical Control Points
HACCP was originally developed for which of the following organizations to use to
ensure food safety in their programs? - answerNASA
What is a substance that, if found in a food product, is not fit for human consumption? -
answerAdulterant
What requires that food processors must prevent cross-contaminiation of allergens into
products where they are NOT ingredients? - answerFood Allergen Labeling and
Consumer Protection Act
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy? - answerPresence 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? - answerCritical control point
What product is NOT required to have HACCP? - answerCandy
What is a monitoring technique which test all product, a vat of soup for example, and is
commonly used in batch proesses? - answerContinuous monitoring
What is a monitoring technique where the monitoring of a critical limit is measured on a
sub-sample basis such as one of the 1,000 sausages? - answerAttribute sampling
What state of atoms or molecules to the temperature match: Higher Temperature -
answerAtoms or molecules will move more and are more likely to collide
What state of atoms or molecules to the temperature match: Lower Temperature -
answerAtoms or molecules move slower and are less likely to collide
Certification Review 1 and 2
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 orgnic acids
using yeasts or bacteria under anaerobic conditions? – answer Fermation
In the reaction between hydropholic acid and sodiuk hydroxide, which common
substance is formed as the salt of the acid-base reaction? - answerNaCi
The reaction between baking soda and vingear is two reactions, one an acid-base
reaction and tge is which of the following reaction types? – answer Decomposition
What is a mixture of two or more immiscible liquids? - answerEmulsion
Which of the flowing is NOT and example of an emulsion?
A.Mayonnaise
B. Hollandaise sauce
C.Vinaigrette prepared with only oil and vinegar
D.Ketchup - answerKetchup
Which of the following are proteins which act as a catalysts to help complex reactions
occur? - answerEnzymes
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? -
answerBromelin
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 - answerCauses green color formation
You left a loaf of bread on the counter and the loaf hardened. Which of the following
processes cause this hardening? - answerRetrogradation
What does the acronym GRAS stand for? - answerGenerally Recognized as Safe
, What describes an illness caused by the ingestion of the toxins and is also known as a
foodborne intoxication? - answerFood poisoning
What describes when the outermost portion of a food is dried while the interior remains
moist? - answerCase hardening
Which of the following is a packaged technique which injects a blend of componets to
extend product shelf life? - answerModified atmosphere packaging
Which of the following causes Salmonellosis? - answerSalmonella spp.
What causes Hemolytic Uremic Syndrome? - answerE. coli O157:H7
The acronym HACCP stands for which of the following? - answerHazard Analysis and
Critical Control Points
HACCP was originally developed for which of the following organizations to use to
ensure food safety in their programs? - answerNASA
What is a substance that, if found in a food product, is not fit for human consumption? -
answerAdulterant
What requires that food processors must prevent cross-contaminiation of allergens into
products where they are NOT ingredients? - answerFood Allergen Labeling and
Consumer Protection Act
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy? - answerPresence 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? - answerCritical control point
What product is NOT required to have HACCP? - answerCandy
What is a monitoring technique which test all product, a vat of soup for example, and is
commonly used in batch proesses? - answerContinuous monitoring
What is a monitoring technique where the monitoring of a critical limit is measured on a
sub-sample basis such as one of the 1,000 sausages? - answerAttribute sampling
What state of atoms or molecules to the temperature match: Higher Temperature -
answerAtoms or molecules will move more and are more likely to collide
What state of atoms or molecules to the temperature match: Lower Temperature -
answerAtoms or molecules move slower and are less likely to collide
