Food Safety Assessment #1

Which of the following measures the amount of free water NOT chemically bound in a food?

• pH Level

• Water activity

• Osmosis

• Calories

Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions?

• Nonenzymatic browning

• Leavening

• Fermentation

• Boiling

In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction?

• NaCO

• NaOH

• NaH

• NaCl

The reaction between baking soda and vinegar is two reactions, one is an acid-base reaction and the other is which of the following reaction types?

• Synthesis

• Decomposition

• Single displacement

• Double synthesis

Which of the following is a mixture of two or more immiscible liquids?

• Concentration

• Emulsion

• Colloid

• Supersaturated solution

Which of the following is NOT an example of an emulsion?

• Mayonnaise

• Hollandaise sauce

• Vinaigrette prepared with only oil and vinegar

• Ketchup

Which of the following are proteins which act as catalysts to help complex reactions occur?

• Inhibitors

• Substrates

• Enzymes

• Carbohydrates

You have made a marinade for some meat and decided to include pineapple juice to help tenderize the meat. What enzyme is found in pineapples which tenderizes meat?

• Ficin

• Papain

• Bromelin

• Pinepain

Which of the following is NOT true of caramelization?

• Results in a nutty flavor

• Causes green color formation

• Oxidizes sugar

• Causes brown color formation

You left a loaf of bread on the counter and the loaf hardened. Which of the following processes caused this hardening?

• Gelatinization

• Syneresis

• Retrogradation

• Gelation