2021 state food science

It is the responsibility of the ____ to ensure that all ingredients used are of food-grade purity and comply with specifications and limitations in all applicable authorizations.

• FDA

• USDA FSIS

• Manufacturer of any food

• FFDCA

A chemical hazard would be considered which of the following examples?

• High levels of mercury in fish

• glass found in ground burger

• salmonella found on lettuce

• mold on bread

As fat in walnuts oxidize, the walnuts ___

• taste better

• have a longer shelf-life

• become rancid

• are more susceptible to microbial growth

The Centers for Disease Control and Prevention estimates that eggs are involve in about 75% of all ____ outbreaks

• listeriosis

• E. coli 0157:H7

• staphylococcus aureus

• salmonellosis

Freezing ___ enzymatic activity in a food product

• has no effect on

• stops

• deactivates

• slows

Bread manufactured from wheat with the bran and germ intact is labeled as _____

• sourdough

• ciabatta

• pita bread

• whole wheat

Beta-carotene is a bright orange pigment that is found in ____

• retinol

• plants

• beef

• cobalamin

A fat like compound made of short and long chain acid triglyceride molecules is known by the acronym ___

• protein

• salatrim

• triglycerides

• sterols

The temperature range in which most bacteria can grow, also known as the danger zone, is defined by the FDA as ____

The functionality of ___ in a gummy bear is to provide texture

• beeswax

• carrageenan

• citric acid

• glucose syrup