Food Science Final Exam - December

Food Science Final Exam - December

32 Qs

quiz-placeholder

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Food Science Final Exam - December

Food Science Final Exam - December

Assessment

Quiz

others

Hard

Created by

Kristen Hankins

Used 2+ times

FREE Resource

32 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the USDA stand for?
United States Department of Agriculture
United States Department of Aquaculture
United States Deputy of Agriculture
United States Deputy of Aquaculture

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When was the USDA formed?
1860
1862
1960
1962

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these is NOT one of the main components of what the USDA does?
Oversee food production
Oversee the safety of food supply
Oversee agriculture research
All of these are main components

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these is NOT a reason why Meat, Milk and Eggs are often associated with foodborne illness?
They are a great medium for microbes to thrive
They are popular in diets in Europe and Asia
Many people are uninformed about how to handle these foods to prevent illness.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the range for the temperature danger zone?
30°F to 140°F
30°F to 145°F
40°F to 140°F
40°F to 145°F

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the HACCP stand for?
Hazard Analysis for Cleaning and Cooking Problems
Hazard Analysis Critical Control Points
Help Analyzing for Cleaning and Cooking Problems
Help Analyzing Critical Control Points

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is sensory evaluation?
A marketing strategy used to predict consumer preferences based on purchasing trends.
A method of determining a product's nutritional content through laboratory analysis.
A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing.
The process of physically testing the durability and quality of a product through mechanical means.

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