6.Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise? Food and Drug Administration
7.Which processing method is classified as an additive according to the Food Additives Amendment?Irradiation
8.FDA is authorized to regulate various aspects of foods by the following laws except (Food Safety Modernization Act, Nutritional Labeling and Education Act , and Food Additives Amendment are all examples of the real laws)Federal food drug and domestic act is incorrect.
Quiz 6
1.Homogenization is an example ofSize reguction
2.Which of the following is NOT an example of separation in food processing? (Peeling of potatoes, Shelling of nuts, and Filtration of wine are).Gelation is not.
3.The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known asPasteurization
4.The process applied to fruits and vegetables to inactivate natural food enzymes is known as…blanching
5.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-life6.Ice crystals in food get larger under which of the following conditions?intermittent thawing
7.Among the ones listed below, which type of freezer provide the fastest heat transfer? Plate freezer
8.What is the name of the method used to freeze liquid or semi-liquid foods?Scraped surface freezing
Quiz 7
1.Spray drying..atomizes liquids into small solid particles
2.Which of the following is a disadvantage of sun drying?Usually can’t get moisture content below 15%
3.Air drying is a method used to…Dehydrate foods
4.Which of the following is a reason to dehydrate food?Food preservation
5.What is best quality grade given to eggs?Grade AA
6.Egg substitutes most often..remove the fat from the yolk
7.What causes rigor mortis in poultry?anaerobic glycolysis
8.The aircell size in eggsgets bigger as the egg gets older
Quiz 8
1.Which of the following answers is associated with the quality of red meat and fish?age of the red meat or fish
2.If an animal is stressed before harvest, which of the following will occur?fast rigor mortis3.Which of these make a better meat marinade for dry heat cooking?Soy sauce
4.Why is it better for tougher cuts of meat to be cooked slowly at low temperatures?Shrinking of muscle fibers is lessened at lower temperatures and connective tissues take time to break down with heat5.Butter contains approximately80% fat
6.Food companies can legally add water to meat and fish usingPhosphates
7.Fats arecrystalline in nature
8.Fats and oils are otherwise known astriacylglycerols
Exam 2
1.Which of the following statements is correct regarding the Food Additives Amendment?
