AMSA Food Safety & Science
Certification Review. AMSA
1
Which of the following is NOT true of caramelization?
Results in a nutty flavor
Causes green color formation
Oxidizes sugar
Causes brown color formation - answerCauses green color formation
Which of the following describes when the outermost portion of a food is dried while the
interior remains moist?
Case hardening
Freezer burn
Cold shortening
Fat caps - answerCase hardening
Which of the following is the conversion of carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts or bacteria under anaerobic conditions?
Nonenzymatic browning
Leavening
Fermentation
Boiling - answerFermentation
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?
Ficin
Papain
, Bromelin
Pinepain - answerBromelin
Which of the following is a monitoring technique which tests all product, a vat of soup for
example, and is commonly used in batch processes?
Continuous monitoring
Attribute sampling
Process sampling
Verification monitoring - answerContinuous monitoring
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy?
Presence of visible fecal matter or ingesta on the carcass
Presence of water on the carcass
Presence of lactic acid on the carcass
Presence of visible blood on the carcass - answerPresence of visible fecal matter or
ingesta on the carcass
Which of the following products are NOT required to have HACCP?
Meat
Juice
Seafood
Candy - answerCandy
1
Which of the following is NOT an example of an emulsion?
Mayonnaise
Hollandaise sauce
Vinaigrette prepared with only oil and vinegar
Certification Review. AMSA
1
Which of the following is NOT true of caramelization?
Results in a nutty flavor
Causes green color formation
Oxidizes sugar
Causes brown color formation - answerCauses green color formation
Which of the following describes when the outermost portion of a food is dried while the
interior remains moist?
Case hardening
Freezer burn
Cold shortening
Fat caps - answerCase hardening
Which of the following is the conversion of carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts or bacteria under anaerobic conditions?
Nonenzymatic browning
Leavening
Fermentation
Boiling - answerFermentation
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?
Ficin
Papain
, Bromelin
Pinepain - answerBromelin
Which of the following is a monitoring technique which tests all product, a vat of soup for
example, and is commonly used in batch processes?
Continuous monitoring
Attribute sampling
Process sampling
Verification monitoring - answerContinuous monitoring
During meat or poultry processing, which of the following is a ZERO TOLERANCE
policy?
Presence of visible fecal matter or ingesta on the carcass
Presence of water on the carcass
Presence of lactic acid on the carcass
Presence of visible blood on the carcass - answerPresence of visible fecal matter or
ingesta on the carcass
Which of the following products are NOT required to have HACCP?
Meat
Juice
Seafood
Candy - answerCandy
1
Which of the following is NOT an example of an emulsion?
Mayonnaise
Hollandaise sauce
Vinaigrette prepared with only oil and vinegar
