Food Science CDE 2016 Minnesota-Set 2

Bacteria that function best in an oxygen-free environment are called ___.

• anaerobic

• aerobic

• gram-negative

• facultative

The ___ was established to regulated and monitor the food supply in the United States.

• WHO

• FAO

• USDA

• FDA

___ is a process in which a liquid is heated until pathogens and some spoilage bacteria have been destroyed.

• Pasteurization

• Fermentation

• Proofing

• Pickling

A foodborne illness caused by a toxin released by microbes is called ___.

• Food intoxication

• Food infection

• Parasitic infections

• Contamination

Which of the following is a sign of spoilage?

• Off flavor

• Discoloration

• Slimy feel on the surface

• All of the above

___ is a hormone produced by the pancreas to allow glucose to move into the cells for use as energy.

• Melatonin

• Insulin

• Leptin

• Amylin

The recommended cooking time for eggs when they are poached is __ minutes in boiling water.

• 5

• 7

• 4

• 2

The temperature danger zone is between ___ and ___ degrees Fahrenheit

• 4/60

• 40/140

• 0/100

• 32/74

HACCP, Hazard Analysis and Critical Control Points, is the food safety system that looks at every point of food production process where contamination can occur has ___ steps.

• 7

• 10

• 3

• 14

___ refers to the complete destruction of all microorganisms.

• Blanching

• Pasteurization

• Sterilization

• Aseptic