Question 1

Which of the following mushrooms is NOT grown on logs or wooden blocks?

Accepted Answer

A)   portobello
B)   black forest
C)   shiitake
D)   oyster
E)   enokiF) C) and E)
G) A) and B)

Question 2

The human pathogen E. coli O157:H7 was first identified in ground beef. How did it get there and what does an infection with it cause and do to humans? Why do you suppose infections are more prevalent in ground meat than on a steak?

Accepted Answer

The pathogen is found in the intestines ...

Question 3

Refrigeration does NOT stop food decomposition because __________ organisms are capable of growth at these temperatures.

Accepted Answer

A)   mesophilic
B)   psychrotrophic
C)   thermophilic
D)   acidophilic
E)   neutrophilicF) B) and E)
G) B) and C) B

Question 4

Which of the following growth conditions limits abiotic oxidation as well as microbial growth?

Accepted Answer

A)   refrigeration
B)   pasteurization
C)   ionizing radiation
D)   increased oxygen
E)   increased carbon dioxideF) B) and E)
G) A) and B)

Question 5

Mold ripening refers to the secondary __________ stage of cheese production.

Accepted Answer

A)   respiration
B)   curd
C)   contamination
D)   bacterial
E)   fermentationF) A) and D)
G) B) and C)

Question 6

The filtered mash in beer making is referred to as __________.

Accepted Answer

A)   hops
B)   barley
C)   yeast
D)   malt
E)   wortF) C) and D)
G) None of the above

Question 7

__________ processing refers to steps in product recovery and purification.

Accepted Answer

A)   Pasteurization
B)   Finishing
C)   Upstream
D)   Downstream
E)   LyophilizationF) C) and E)
G) A) and E)

Question 8

A modest level of ethanol enters the human circulation naturally from __________, equivalent to a fraction of a drink per day.

Accepted Answer

A)   intestinal flora
B)   food
C)   drink
D)   human metabolism
E)   aerobic respirationF) None of the above
G) B) and E)

Question 9

The root-stimulating hormone __________ induces the production of hydrolases in the barley.

Accepted Answer

A)   auxin
B)   gibberellin
C)   cytokine
D)   ethylene
E)   abscisic acidF) A) and B)
G) A) and E)

Question 10

Why are wines different colors if they are all made from grapes?

Accepted Answer

Red wines are fermented with their skins...

Question 11

List four different types of fermentations and the end products of each and an example of a product that is made from each type.

Accepted Answer

Lactic acid fermentation-glucose is ferm...

Question 12

Which of the following products of beer making and winemaking result in off-flavors?

Accepted Answer

A)   diacetyl
B)   ethanol
C)   esters
D)   long-chain alcohols
E)   amino acidsF) A) and C)
G) A) and E) A

Question 13

Compare and contrast the primary and secondary fermentations involved in winemaking.

Accepted Answer

The early stages of the primary fermenta...

Question 14

Which of the following microbes is responsible for the flavor of Swiss cheese?

Accepted Answer

A)   lactic acid bacteria
B)   Propionibacterium
C)   Saccharymyces
D)   Leuconostoc
E)   AspergillusF) A) and E)
G) B) and E) B

Question 15

__________ fermentation of grain or fruit was important to early civilizations because it provided a drink free of waterborne pathogens.

Accepted Answer

A)   Lactic acid
B)   Bacterial
C)   Acetic acid
D)   Ethanolic
E)   MaltoseF) A) and B)
G) A) and C)

Question 16

Production of traditionally fermented foods typically relies on __________ flora, whereas commercial fermentation generally relies on __________.

Accepted Answer

A)   starter cultures; normal
B)   normal; indigenous
C)   starter cultures; indigenous
D)   indigenous; starter cultures
E)   indigenous; chemicalsF) All of the above
G) A) and D)

Question 17

Listeria is a __________ organism, which means that it readily grows at refrigeration temperatures.

Accepted Answer

A)   neutrophilic
B)   acidophilic
C)   mesophilic
D)   thermophilic
E)   psychrophilicF) A) and E)
G) C) and E)

Question 18

Describe several physical means of food preservation.

Accepted Answer

Dehydration and freeze-drying-removal of...

Question 19

Which of the following terms refers to the sediment of grape and yeast materials produced during wine production?

Accepted Answer

A)   curd
B)   hops
C)   wort
D)   lees
E)   tanninsF) A) and B)
G) All of the above

Question 20

__________ produce thickeners for ice cream and salad dressing and emulsifiers for commercial pies and toothpastes.

Accepted Answer

A)   Green algae
B)   Red algae
C)   Brown algae
D)   Diatoms
E)   Bacterial fermentationF) B) and E)
G) All of the above

Exam 16: Food and Industrial Microbiology

Which of the following mushrooms is NOT grown on logs or wooden blocks?

Correct AnswerverifiedShow Answer

The human pathogen E. coli O157:H7 was first identified in ground beef. How did it get there and what does an infection with it cause and do to humans? Why do you suppose infections are more prevalent in ground meat than on a steak?

Correct AnswerverifiedThe pathogen is found in the intestines ...View AnswerShow Answer

Refrigeration does NOT stop food decomposition because __________ organisms are capable of growth at these temperatures.

Correct AnswerverifiedB

Which of the following growth conditions limits abiotic oxidation as well as microbial growth?

Correct AnswerverifiedShow Answer

Mold ripening refers to the secondary __________ stage of cheese production.

Correct AnswerverifiedShow Answer

The filtered mash in beer making is referred to as __________.

Correct AnswerverifiedShow Answer

__________ processing refers to steps in product recovery and purification.

Correct AnswerverifiedShow Answer

A modest level of ethanol enters the human circulation naturally from __________, equivalent to a fraction of a drink per day.

Correct AnswerverifiedShow Answer

The root-stimulating hormone __________ induces the production of hydrolases in the barley.

Correct AnswerverifiedShow Answer

Why are wines different colors if they are all made from grapes?

Correct AnswerverifiedRed wines are fermented with their skins...View AnswerShow Answer

List four different types of fermentations and the end products of each and an example of a product that is made from each type.

Correct AnswerverifiedLactic acid fermentation-glucose is ferm...View AnswerShow Answer

Which of the following products of beer making and winemaking result in off-flavors?

Correct AnswerverifiedA

Compare and contrast the primary and secondary fermentations involved in winemaking.

Correct AnswerverifiedThe early stages of the primary fermenta...View AnswerShow Answer

Which of the following microbes is responsible for the flavor of Swiss cheese?

Correct AnswerverifiedB

__________ fermentation of grain or fruit was important to early civilizations because it provided a drink free of waterborne pathogens.

Correct AnswerverifiedShow Answer

Production of traditionally fermented foods typically relies on __________ flora, whereas commercial fermentation generally relies on __________.

Correct AnswerverifiedShow Answer

Listeria is a __________ organism, which means that it readily grows at refrigeration temperatures.

Correct AnswerverifiedShow Answer

Describe several physical means of food preservation.

Correct AnswerverifiedDehydration and freeze-drying-removal of...View AnswerShow Answer

Which of the following terms refers to the sediment of grape and yeast materials produced during wine production?

Correct AnswerverifiedShow Answer

__________ produce thickeners for ice cream and salad dressing and emulsifiers for commercial pies and toothpastes.

Correct AnswerverifiedShow Answer

Correct Answer
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Correct Answer
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The pathogen is found in the intestines ...
View Answer

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B

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Correct Answer
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Red wines are fermented with their skins...
View Answer

Correct Answer
verified
Lactic acid fermentation-glucose is ferm...
View Answer

Correct Answer
verified
A

Correct Answer
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The early stages of the primary fermenta...
View Answer

Correct Answer
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B

Correct Answer
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Production of traditionally fermented foods typically relies on flora, whereas commercial fermentation generally relies on .

Correct Answer
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Correct Answer
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Correct Answer
verified
Dehydration and freeze-drying-removal of...
View Answer

Correct Answer
verified

Correct Answer
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