Food And Foodborne CDC

20 Questions | Total Attempts: 31

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Questions and Answers
  • 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

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