Food And Foodborne CDC

20 Questions | By Evicfinite | Updated: Mar 20, 2022 | Attempts: 38

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1.

Gram positive bacteria
- A.
  
  Retain the stain
- B.
  
  Do not retain the stain
- C.
  
  Asdf
- D.
  
  Sadf
2.

Gram negative bacteria
- A.
  
  Retain the stain
- B.
  
  Do not retain the stain
- C.
  
  Asdf
- D.
  
  Saf
3.

Coccus or cocci
- A.
  
  Grapelike
- B.
  
  Spherical
- C.
  
  Straight
- D.
  
  Oval
4.

Streptococcus
- A.
  
  Grapelike
- B.
  
  Spherical
- C.
  
  Chain of cocci
- D.
  
  Sadf
5.

Aerobic
- A.
  
  Oxygen containing environment
- B.
  
  Non oxygen containing environment
- C.
  
  Asdf
- D.
  
  Sadf
6.

Anaerobic
- A.
  
  Non oxygen containing environment
- B.
  
  Oxygen containing environment
- C.
  
  Sadf
- D.
  
  Asdf
7.

Psychrophiles grow at
- A.
  
  High temperture
- B.
  
  Low temperture
- C.
  
  Moderate temperture
- D.
  
  Asdf
8.

Mesophiles grow at
- A.
  
  Moderate temperture
- B.
  
  Low temperture
- C.
  
  High temperture
- D.
  
  Asdf
9.

Thermophiles grow at
- A.
  
  Low temperture
- B.
  
  Moderate temperture
- C.
  
  High temperture
- D.
  
  Sadf
10.

Hydrolysis or oxidation causes what
- A.
  
  Heat
- B.
  
  Rancidity
- C.
  
  Metabolic oxidation
- D.
  
  Asdf
11.

Putrefactino is a type of spoilage where?
- A.
  
  Heat is dispersed between bacteria
- B.
  
  Mold break downs the food
- C.
  
  Bacteria metabolize meat proteins or free amino acids
- D.
  
  Asdf
12.

Slime
- A.
  
  Condition where bacteria and yeasts contaminate the meat products and multiply to excessive amounts
- B.
  
  Condition where breakdown of the meat is formed
- C.
  
  Condition that undergoes a long term spoilage
- D.
  
  Asdf
13.

Molds need
- A.
  
  Oxygen and room to grow
- B.
  
  Asdf
- C.
  
  Asdf
- D.
  
  Asfd
14.

Fresh fish can last 7 days at this temperature
- A.
  
  42 f
- B.
  
  37 f
- C.
  
  34 f
- D.
  
  32 f
15.

Glycogen in fish is broken down to lactic acid, acting as a perservative and limiting bacteria growth
- A.
  
  The more the fish struggles the less glycogen the fish has
- B.
  
  The more the fish struggle the more glycogen the fish has
- C.
  
  Asdf
- D.
  
  Asdf
16.

Souring of milk is caused by
- A.
  
  Enteritis
- B.
  
  Salmonella
- C.
  
  Lactic acid
- D.
  
  Streptococcus lactis
17.

Blanching is a heat treatment on fruits and vegetables that get passed through steam or water at
- A.
  
  170 f-189 f
- B.
  
  190 f-212 f
- C.
  
  130 f-150 f
- D.
  
  151 f-149 f
18.

Sulfur dioxide and sulfites
- A.
  
  Used to fix flavor and color of fruits and vegetables
- B.
  
  Asdf
- C.
  
  Aafd
- D.
  
  Asdf
19.

Benzoic acid and benzoates
- A.
  
  Used to preserve acidic foods such as carbonated beverages, fruit juices, cider and sauerkraut
- B.
  
  Asdf
- C.
  
  Asdf
- D.
  
  Asdf
20.

Flipper on a can is
- A.
  
  When both ends are distended at the same time
- B.
  
  End of can is always extended and u can push and the opposite will push outwards
- C.
  
  When striked opposite end pushes outwards