Food Science Iowa CDE test bank Set 4

In ____, FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and pork.

• 1988

• 1975

• 1997

• 1990

Fermentation is the ____ form of food preservation.

• oldest

• newest

• best

• cheapest

Lactic acid bacteria with propionic acid bacteria produces ____ cheese.

• cheddar

• mozzarella

• swiss

• monterey jack

Fermentation microorganisms produce ____ and growth factors in the food.

• minerals

• vitamins

• calories

• energy

Fermentation is stopped by pasteurizing and ____.

• cooling

• heating

• stirring

• settling

Yogurt is a semi-solid fermented milk product that originated centuries ago in ____.

• Hungary

• Bulgaria

• Romania

• Germany

Sour cream usually has a fat content between ____ percent.

• 1 and 2

• 3 and 8

• 10 and 11

• 12 and 30

Bread is leavened with ____.

• yeast

• sugar

• salt

• baking soda

Vinegar usually has an acetic acid content of between 4 and ____ percent.

• 6

• 7

• 8

• 9

GMO stands for ____.

• genetically modified organism

• genetically manufactured oranges

• gross moldy oranges

• genetically malfunctioning organisms