Food Science Review Part 2

Mary discovered her gum was sweetened with xylitol. This sweet alcohol is an example of which group of intentional additives?

• Manufactured sweeteners

• Nonnutritive sugar substitute

• Nutritive sugar substitute

• Starch-based fat substitute

Ryan’s salad dressing bottle listed lecithin as a stabilizer. The lecithin is an example of which function of additives?

• Control product consistency

• Improve nutritional quality

• Maintain nutritional quality

• Preserve food quality

Mark found a small piece of wax attached to a flake of cereal he was eating for breakfast. The wax is an example of which classification of additives?

• Incidental

• Intentional

• Miscellaneous

• Substitute

A reason for a food additive not being allowed in food products is because it:

• alters natural flavors.

• has a known margin of safety.

• increases the health value of a food.

• would replace good manufacturing practices.

David decided to add dehydrated mushrooms to the omelets he was preparing to enhance the flavor. The dehydrated mushrooms are an example of which group of intentional additives?

• Flavoring agents

• Food colors

• Food substitutes

• Miscellaneous

Hot-hold TCS after cooking and before serving at what temperature?

• 41°F or lower

• 41°F or higher

• 135°F or higher

• 165°F or lower

Microbiology is the study of which classification of organisms?

• Bacteria and viruses present in the food supply

• Living organisms smaller than a millimeter

• Organisms that can only be seen with the aid of a microscope

• Organisms that cause food-borne illness

Which FAT TOM factor that causes growth of pathogenic microbes must be controlled first with an opened can of baby formula?

• Acidity

• Food

• Moisture

• Time

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 set of factors are all monitored because of their impact on microbial growth?

• Water activity, processing time, and temperature

• Ash content, temperature, and water activity

• Temperature, moisture levels, and proximate analysis

• Temperature, tensile strength, and proximate analysis