AMSA Food Safety & Science Certification Practice Test I

Front

What measures the amount of free water NOT chemically bound in a food?

Back

Water activity

Front

What is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions?

Back

Fermentation

Front

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

Back

NaCl

Front

Which of the following is a mixture of two or more immiscible liquids? Concentration, Emulsion, Colloid, Supersaturated solution

Back

Emulsion

Front

Which of the following is NOT an example of an emulsion? Mayonnaise, Butter, Milk, Vinegar

Back

Vinegar

Front

Which of the following are proteins which act as catalysts to help complex reactions occur?

Back

Enzymes

Front

What enzyme is found in pineapples which tenderizes meat?

Back

Bromelin

Front

Which of the following is NOT true of caramelization?

• Results in a nutty flavor
• Causes green color formation
• Oxidizes sugar
• Causes brown color formation

Back

Causes green color formation

Front

Allister left a loaf of bread on the counter and the loaf hardened. Which process caused this hardening?

Back

Retrogradation

Front

The acronym GRAS stands for which of the following?

Back

Generally Recognized as Safe