FST 3202 Quiz of chemical preservation

Question 1 of 10

Medal-premium 1

Before we learn about food preservatives, we have to know that all microorganisms are harmful in foods.

Select one of the following:

  • True
  • False

Question 2 of 10

Medal-premium 1

Food that has a high pH value give a greater effect in sulfur dioxide against the molds compared with low pH.

Select one of the following:

  • True
  • False

Question 3 of 10

Medal-premium 1

When we add sorbates at maximum value which is 0.2%, the taste of foods may change.

Select one of the following:

  • True
  • False

Question 4 of 10

Medal-premium 1

Examples of Parabens are tomato sauce, soft drinks and salad dressings.

Select one of the following:

  • True
  • False

Question 5 of 10

Medal-premium 1

Is it safe to use chemicals for food preservation that are not listed as GRAS by FDA regulations?

Select one of the following:

  • True
  • False

Question 6 of 10

Medal-premium 1

Preserve foods by using salt and sugar works by

Select one of the following:

  • a. lowering osmotic pressure

  • b. creating a hypertonic environment.

  • c. creating a hypotonic environment.

  • d. raising pH

Question 7 of 10

Medal-premium 1

Nitrite prevents the growth of:

Select one of the following:

  • a. Pseudomonas aeruginosa

  • b. Clostridium botulinum

  • c. Escherichia coli

  • d. ‎Salmonella

Question 8 of 10

Medal-premium 1

Vitamin C and vitamin E, BHA and BHT, and sulfites are all

Select one of the following:

  • a. antimicrobial agents

  • b. flavor enhancers

  • c. incidental food additives

  • d. antioxidants.

Question 9 of 10

Medal-premium 1

The effectiveness of many chemical preservatives depends primarily on the food

Select one of the following:

  • a. water content.

  • b. temperature.

  • c. pH.

  • d. All of the above.

Question 10 of 10

Medal-premium 1

Potassium sorbate is responsible for

Select one of the following:

  • a. stabilize red color of meat

  • b. block the oxidation of glucose and pyruvate at the acetate level

  • c. prevent gassy spoilage

  • d. weakening of transmembrane gradient

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FST 3202 Quiz of chemical preservation

pedangpena007
Quiz by , created about 1 year ago

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