Food Safety and Nutrition: Key Questions and Answers

1. Which of the following would be considered safe to eat? A toast that fell on the floor but was just picked up in less than three seconds. Cooked rice that was store covered overnight on the kitchen counter. Fresh bananas stored overnight on the kitchen counter Spring rolls friend in oil that was used for the third tie for frying but was strained or filtered after every use. 2. Some proteins can act as emulsifiers because: They act as emulsifiers. They contain both hydrophobic and hydrophilic side chains. They are fat soluble. They are water soluble. 3. Most of the plant lipids tend to be liquid at room temperature(22C) except: Canola oil Coconut oil Olive oil Sunflower oil 4. An animal product that is naturally contains significant amount of carbohydrates would be: Beef steak Milk Fish Eggs 5. As compared to conventional freezing or home freezing, the vegetables frozen commercially by quick freezing method would have smaller ice crystals. True False 6. Mesophilic bacteria grow the fastest at room temperatures below 5C True False 7. Milk allergy occurs due to incomplete break down of milk sugar. True False 8. Decomposition of proteins by bacteria is known as fermentation. True False 9. _____________ sets food safety standards and policies in Canada. Canadian food inspection agency Health Canada Public health agency of Canada Industries in Canada

10.Which of the following is NOT a naturally occurring chemical in foods? Solanine Glycosylates Acrylamides Psoralens 11. Which of the following foods would be considered a potentially hazardous food(PHF)? Rye bread Meat Dried raisins Watermelon 12. If food is not canned at a high enough temperature for sufficient time, ____________ bacteria can still grow and multiply in the canned food. Mesophilic Aerobic Anaerobic Psychrophilic 13. Which of the following is correct about the bacteria Clostridium botulinum? It is an aerobic bacterium. It is a spore-forming bacterium It causes an infection Its spores and vegetative cells can be destroyed by heating at 100C 14. In preparation of mayonnaise, egg yolk is used so that the oil and vinegar do not separate. What components of egg yolk is emulsifying the oil and vinegar? Glucose Lecithin Cholesterol Triglycerides 15. Blanching of vegetables is done, To inactivate the enzymes To cook the vegetable to make them soft and easy to digest. After freeze drying the fruit Both a and c Both b and c 16. Consider the following statements: Obligate aerobes cannot grow in the absence of oxygen. Facultative anaerobes grow optimally in the presence of oxygen but can also grow in the absence of oxygen. Only statement 1 is correct. Only statement 2 is correct . Both statements 1 and 2 are correct Both statements 1 and 2 are incorrect

17. Which of the following foodborne illnesses is most likely to occur through the ready to eat meat products stored at refrigerated temperature. Listeriosis Botulism Minamata disease Shigellosis None of the above 18. Which of the following is not a principle of food preservation? Addition of an anti-microbial agent Storage of food at 25C Heat treatment Asepsis 19. Consider the following statements: Unsaturated fatty acids are solid at room temperature. Saturated fatty acids are less susceptible to oxidative rancidity. Consumption of high amount of saturated fatty acids is linked with increased risk of heart disease. None of the above statements are true Statements 1 and 2 are true. Statements 2 and 3 are true. All three are true 20. A carbohydrate that is stored in animal muscles and liver is: Amylose Amylopectin Glycogen Glucose 21. The pH at which a protein has no net electric charge is called ___________ Denaturation point Zero point Isoelectric point Buffering point 22. Consider the following statements: All bacteria need oxygen for growth. In general, molds are more acid tolerant than bacteria. In general, yeasts are more acid tolerant than bacteria. None of the above statements are true One of the above statements is true Two of the above statements are true. All of the above statements are true 23. The proteins that speed up the rate of a reactions are __________ Hormones Enzymes Buffers

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Emulsifiers 24. Protein decomposition due to the action of microbes Fermentation Oxidative rancidity Hydrolytic rancidity Putrefaction 25. The change in the tertiary structure of proteins due to the action of heat, acid, alkali, alcohol or heavy metal is called _________ Denaturation Hydrolysis Minamata disease Interesterification 26. A packaging material that maintains product freshness for a long period of time without impairing taste or flavour due to its chemically inert and impermeable to gases and vapour is: Paper Glass Metal Plastic 27. Conversion of water in a frozen food to vapour under very high vacuum to obtain a dried product is called ________ Vacuum drying Freeze drying Spray drying Drum drying 28. The bacteria that can thrive at low temperatures around 7C are _______________ Psychrophilic Psychrotrophs Thermophiles Chemotrophs 29. For the food to be safe, it must be stored at temperature __________C Between 4-60 Below 23 Below 10 and above 40 Below 4 and above 60 30. Destruction of all microbes in the food is called _________ Pasteurization Canning Sterilization Asepsis

HNSC1200-Final practice Q+A

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