FN43 Obj 5.01 Microorganisms associated with food quality

Bacteria that grows in canned goods and on counter surfaces is classified as:

• aerobic
• anaerobic
• facultative
• microaerophilic

Tags

NGSS.HS-LS2-3

Which source contains microorganisms that are classified as beneficial?

• airborne viruses
• bacteria on yogurt
• mold on the surface of cheese
• parasites on the skin of fish

Which is an example of improper holding procedures?

• Holding lasagne on a portable rack from 2 p.m. until dinner is served at 6pm
• Holding salmon fillets on ice near the grill during the dinner rush from 6 to 8 pm
• Moving a bowl of scrambled eggs into an ice bath until they are cooked in one hour
• Storing onions on a dry good shelf at room temperature

An impact of food quality control measures is to:

• identify pathogens in the food supply
• increase the time a food is stable in storage
• prevent mislabeling of food ingredients
• track the life cycle of bacteria, molds and yeast in food

Microbiology is the study of which classification of microbes?

• bacteria in food processing
• bacteria and viruses in food products
• biological hazards in foods
• living organisms too small to be seen unaided

What impacts the growth of microorganisms?

• cell wall structure
• energy demands
• moisture level
• type of by-product

Tags

NGSS.MS-LS1-5

NGSS.MS-LS2-1

NGSS.MS-LS2-4

Which is an example of a source of microorganisms that do NOT grow in food?

• active yogurt culture
• airborne viruses
• blue cheese
• starter for bread

Which food ingredient will slow the growth of yeast?

• Fat
• Milk
• Salt
• Vanilla

Which food preparation sequence has the greatest risk for contaminated equipment if the counter is NOT washed between tasks?

• Slicing lemons then mixing punch ingredients
• Slicing bread then assembling sandwiches
• Prepping bacon then slicing fruit garnishes
• Shredding lettuce then grating cheese

Which control measures will slow bacteria by limiting available moisture?

• Antioxidants and neutral pH
• Chemical additives and 0.50 water activity
• pH 4.5 and 0.90 water activity
• Salt and 0.85 water activity