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FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7)
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FOS 3042 Exam 2 Review, FOS Exam 2 question bank, FOS3042 Exam 2 (Quiz 5-7)
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FOS3042
Exam
2
Review,
FOS
Exam
2
question
bank,
FOS3042
Exam
2
(Quiz
5-7)
A
standard
of
identity
establishes
and
maintains
the
identity
and
quality
of
a
food
product
by
specifying
mandatory
ingredients.
allowing
optional
ingredients.
specifying
processing
steps
involved
in
the
manufacturing
of
the
food.
All
of
the
above
-
✅✅
-allowing
optional
ingredients.
A
standard
of
identity
establishes
and
maintains
the
identity
and
quality
of
a
food
product
by
-
✅✅
-All
of
the
above
A
typical
poultry
processing
plant
will
slaughter
approximately
-
✅✅
-1
million
birds
a
week
Addition
of
folic
acid
to
foods
is
an
example
of
-
✅✅
-Nutrient
fortification
Addition
of
folic
acid
to
foods
is
an
example
of
-
✅✅
-Nutrient
fortification
After
the
harvest
of
vegetables
or
the
slaughter
of
animals
it
is
necessary
to
-
✅✅
-cool
the
produce
or
meat
as
soon
as
possible
to
extend
the
shelf-life
Air
drying
is
a
method
used
to
-
✅✅
-dehydrate
foods
Air
drying
is
a
method
used
to
-
✅✅
-dehydrate
foods
Air
drying
is
a
method
used
to
-
✅✅
-Dehydrate
foods
Among
the
ones
listed
below ,
which
type
of
freezer
provide
the
fastest
heat
transfer?
Plate
freezer
Belt
freezer
Still
air
room
freezer
None
of
these
because
freezing
does
not
involve
heat
transfer
-
✅✅
-Plate
freezer
As
it
is
associated
with
the
freezing
of
foods,
the
water
that
has
yet
to
be
frozen
after
significant
heat
removal
is
only
frozen
when
the
food
is
heated
above
250F ,
then
cooled
immediately
after
heating
frozen
immediately easy
to
freeze
dif ficult
to
freeze
-
✅✅
-dif ficult
to
freeze
As
it
is
associated
with
the
freezing
of
foods,
the
water
that
has
yet
to
be
frozen
after
significant
heat
removal
is
-
✅✅
-dif ficult
to
freeze
As
it
is
associated
with
the
freezing
of
foods,
the
water
that
has
yet
to
be
frozen
after
significant
heat
removal
is
-
✅✅
-dif ficult
to
freeze
During
what
decade
was
cold
preservation
commercialized
in
the
United
States?
-
✅✅
-1920s
Egg
substitutes
most
often
remove
the
fat
from
the
yolk
contain
no
egg
contents
are
made
of
synthetic
eggs
are
eggs
from
genetically
modified
chickens
-
✅✅
-remove
the
fat
from
the
yolk
Enzyme
activity
in
foods
that
undergo
freezing
conditions
-
✅✅
-Slows
down
Enzyme
activity
in
foods
that
undergo
freezing
conditions
-
✅✅
-Slows
down
Enzyme
activity
in
foods
that
undergo
freezing
conditions
-
✅✅
-Slows
down
Everything
else
(the
food
product,
the
target
microorganism,
the
medium,
etc.)
being
constant,
which
temperature
will
allow
the
shortest
time
for
microbial
destruction?
-
✅✅
-164
degrees
C
FDA
regulates
all
foods
and
food
ingredients
in
___________
commerce,
with
the
exception
of
meat,
poultry ,
and
processed
egg
products.
-
✅✅
-interstate
Food
Safety
and
Modernization
Act
aims
to
ensure
the
U.S.
food
supply
is
safe
by
shifting
the
focus
from
responding
to
contamination
to
-
✅✅
-preventing
the
contamination
Food
Safety
and
Modernization
Act
aims
to
ensure
the
U.S.
food
supply
is
safe
by
shifting
the
focus
from
responding
to
contamination
to
-
✅✅
-preventing
the
contamination.
Fruit
stored
under
refrigeration
conditions
for
extended
periods
of
time
might
undergo
-
✅✅
-chill
injury
Heat
transfer
occurs
during
-
✅✅
-All
of
the
above
(Pasteurization
of
milk)
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