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BSTM103 - MTReview

Authored by Gaylee Juan

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BSTM103 - MTReview
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30 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which bacterium is easily inactivated by heat?

Escherichia coli

Clostridium botulinum

Bacillus cereus

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

This is the temperature range at which food items are held unsafe.

38° to 130° Fahrenheit

41° to 135° Fahrenheit

7° to 60° Celsius

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which type of bacteria thrives specifically in an environment with 3% to 6% oxygen presence?

Anaerobic bacteria

Microaerophilic bacteria

Facultative bacteria

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

It is a condition that occurs when parts of the body become involved in an allergenic reaction.

Food allergy

Anaphylaxis

Histamine poisoning

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which function of food additives reduces moisture loss?

Emulsifiers

Humectants

Antioxidants

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

This function of food additives increases the viscosity to give food its desired consistency.

Thickeners

Rising agents

Gelling agents

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Symptoms of this illness include dizziness, facial rash, shortness of breath, and a peppery taste in the mouth after eating contaminated fish.

Mycotoxins

Scombrotoxin poisoning

Ciguatoxin poisoning

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