Question 1

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit,grain,or vegetables?

Accepted Answer

A)  beer 
B)  wine 
C)  whey 
D)  vinegar 
E)  must 
A)  beer 
B)  wine 
C)  whey 
D)  vinegar 
E)  must

Question 2

Industrial fermentation and fermentation in food production

Accepted Answer

A)  are both processes in which sugars are oxidized to alcohols or acids. 
B)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
C)  use entirely different microorganisms. 
D)  use entirely different starting material. 
E)  make use of entirely the same microorganisms. 
A)  are both processes in which sugars are oxidized to alcohols or acids. 
B)  are processes in which sugar or protein is oxidized to produce alcohols or acids. 
C)  use entirely different microorganisms. 
D)  use entirely different starting material. 
E)  make use of entirely the same microorganisms.

Question 3

The process of preserving foods in brine is called (canning/pickling/salting).

Accepted Answer

The answer of The process of preserving foods in brine...

Question 4

Sulfur dioxide is added to "must" in the production of wine to

Accepted Answer

A)  improve the flavor. 
B)  allow more control over the fermentation process. 
C)  provide a necessary nutrient for the fermentation process. 
D)  prevent tannins from leaching out of wood into the fermenting wine. 
E)  both enhance flavor and promote fermentation. 
A)  improve the flavor. 
B)  allow more control over the fermentation process. 
C)  provide a necessary nutrient for the fermentation process. 
D)  prevent tannins from leaching out of wood into the fermenting wine. 
E)  both enhance flavor and promote fermentation.

Question 5

Why are "fortified" foods more likely to spoil than are unfortified foods?

Accepted Answer

A)  The added vitamins and minerals can promote microbial growth. 
B)  The foods are fortified by the addition of vitamin-producing microbes. 
C)  Every step of modification or manipulation of food increases the chance for contamination. 
D)  Vitamins are frequently contaminated by the microbes that produced them. 
E)  The vitamins require a neutral pH environment, which is suitable for many microbes. 
A)  The added vitamins and minerals can promote microbial growth. 
B)  The foods are fortified by the addition of vitamin-producing microbes. 
C)  Every step of modification or manipulation of food increases the chance for contamination. 
D)  Vitamins are frequently contaminated by the microbes that produced them. 
E)  The vitamins require a neutral pH environment, which is suitable for many microbes.

Question 6

Which of the following microorganisms associated with food poisoning thrives in cold storage?

Accepted Answer

A)  Salmonella spp. 
B)  Shigella spp. 
C)  Clostridium botulinum 
D)  Escherichia coli 
E)  Listeria monocytogenes 
A)  Salmonella spp. 
B)  Shigella spp. 
C)  Clostridium botulinum 
D)  Escherichia coli 
E)  Listeria monocytogenes

Question 7

Food microbiology applies to

Accepted Answer

A)  the use of microorganisms to make food. 
B)  the control of microbial activity to prevent foodborne illness. 
C)  using microbes to solve agricultural problems. 
D)  the use of microorganisms to make food and the control microbial activity to prevent foodborne illness. 
E)  using microbes to improve livestock and to solve agricultural problems. 
A)  the use of microorganisms to make food. 
B)  the control of microbial activity to prevent foodborne illness. 
C)  using microbes to solve agricultural problems. 
D)  the use of microorganisms to make food and the control microbial activity to prevent foodborne illness. 
E)  using microbes to improve livestock and to solve agricultural problems.

Question 8

Microbial proteases are used

Accepted Answer

A)  in the production of linen. 
B)  as preservatives. 
C)  in spot removers. 
D)  as a component of fabric dyes. 
E)  to biodegrade plastics. 
A)  in the production of linen. 
B)  as preservatives. 
C)  in spot removers. 
D)  as a component of fabric dyes. 
E)  to biodegrade plastics.

Question 9

Which of the following is the correct sequence of steps for beer preparation?

Accepted Answer

A)  mashing, malting, fermentation, clarification, aging 
B)  malting, mashing, adding hops, fermentation, aging 
C)  mashing, malting, fermenting, aging, clarification 
D)  malting, fermenting, adding hops, clarification, aging 
A)  mashing, malting, fermentation, clarification, aging 
B)  malting, mashing, adding hops, fermentation, aging 
C)  mashing, malting, fermenting, aging, clarification 
D)  malting, fermenting, adding hops, clarification, aging

Question 10

Which of the following sets of characteristics describes the highest level of threat potential from biological weapons?

Accepted Answer

A)  a waterborne toxin that is easily introduced into public water supplies and does not replicate in humans 
B)  a pathogen of livestock transmitted by contact with infected animals but not infected people 
C)  a human pathogen easily produced as an aerosol and transmissible by respiratory aerosols 
D)  a pathogen of wheat that could be delivered using crop dusters 
E)  a microbe that can be introduced into food during packaging and withstands refrigerator temperatures but not typical cooking temperatures 
A)  a waterborne toxin that is easily introduced into public water supplies and does not replicate in humans 
B)  a pathogen of livestock transmitted by contact with infected animals but not infected people 
C)  a human pathogen easily produced as an aerosol and transmissible by respiratory aerosols 
D)  a pathogen of wheat that could be delivered using crop dusters 
E)  a microbe that can be introduced into food during packaging and withstands refrigerator temperatures but not typical cooking temperatures

Question 11

Garlic contains an antimicrobial substance called (acetic acid/allicin/benzoic acid).

Accepted Answer

The answer of Garlic contains an antimicrobial substance called (acetic...

Question 12

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Accepted Answer

A)  It has a low nutritional content. 
B)  It was sterilized during preparation. 
C)  The low moisture content prevents microbial growth. 
D)  Various preservative chemicals are added. 
E)  Microbes present in the pasta inhibit the growth of harmful microbes. 
A)  It has a low nutritional content. 
B)  It was sterilized during preparation. 
C)  The low moisture content prevents microbial growth. 
D)  Various preservative chemicals are added. 
E)  Microbes present in the pasta inhibit the growth of harmful microbes.

Question 13

Pasteurization is a more rigorous process than canning.

Accepted Answer

A) True 
 B)False

Question 14

The anthrax attack of fall 2001 was accomplished by mailing the agent in ordinary envelopes.This method of delivery took advantage of the ability of Bacillus anthracis to produce (aerosols/endospores/spores).

Accepted Answer

The answer of The anthrax attack of fall 2001 was...

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit,grain,or vegetables?

Industrial fermentation and fermentation in food production

The process of preserving foods in brine is called (canning/pickling/salting).

Sulfur dioxide is added to "must" in the production of wine to

Why are "fortified" foods more likely to spoil than are unfortified foods?

Which of the following microorganisms associated with food poisoning thrives in cold storage?

Food microbiology applies to

Microbial proteases are used

Which of the following is the correct sequence of steps for beer preparation?

Which of the following sets of characteristics describes the highest level of threat potential from biological weapons?

Garlic contains an antimicrobial substance called (acetic acid/allicin/benzoic acid).

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Pasteurization is a more rigorous process than canning.

The anthrax attack of fall 2001 was accomplished by mailing the agent in ordinary envelopes.This method of delivery took advantage of the ability of Bacillus anthracis to produce (aerosols/endospores/spores).

A Brief History of Microbiology

The Chemistry of Microbiology

Cell Structure and Function

Microscopy, Staining, and Classification

Microbial Metabolism

Microbial Nutrition and Growth

Microbial Genetics

Recombinant DNA Technology

Controlling Microbial Growth in the Environment

Controlling Microbial Growth in the Body: Antimicrobial Drugs

Characterizing and Classifying Prokaryotes

Characterizing and Classifying Eukaryotes

Characterizing and Classifying Viruses, Viroids, and Prions

Infection, Infectious Diseases, and Epidemiology

Innate Immunity

Adaptive Immunity

Immunization and Immune Testing

Immune Disorders

Pathogenic Gram Positive Bacteria

Pathogenic Gram-Negative Cocci and Bacilli

Rickettsias, Chlamydias, Spirochetes, and Vibrios

Pathogenic Fungi

Parasitic Protozoa, Helminths, and Arthropod Vectors

Pathogenic DNA Viruses

Pathogenic RNA Viruses

Filters

Exam 26: Applied and Environmental Microbiology

Which of the following results when ethanol is allowed to oxidize to acetic acid following the fermentation of fruit,grain,or vegetables?

Industrial fermentation and fermentation in food production

The process of preserving foods in brine is called (canning/pickling/salting).

Sulfur dioxide is added to "must" in the production of wine to

Why are "fortified" foods more likely to spoil than are unfortified foods?

Which of the following microorganisms associated with food poisoning thrives in cold storage?

Food microbiology applies to

Microbial proteases are used

Which of the following is the correct sequence of steps for beer preparation?

Which of the following sets of characteristics describes the highest level of threat potential from biological weapons?

Garlic contains an antimicrobial substance called (acetic acid/allicin/benzoic acid).

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Pasteurization is a more rigorous process than canning.

The anthrax attack of fall 2001 was accomplished by mailing the agent in ordinary envelopes.This method of delivery took advantage of the ability of Bacillus anthracis to produce (aerosols/endospores/spores).

A Brief History of Microbiology

The Chemistry of Microbiology

Cell Structure and Function

Microscopy, Staining, and Classification

Microbial Metabolism

Microbial Nutrition and Growth

Microbial Genetics

Recombinant DNA Technology

Controlling Microbial Growth in the Environment

Controlling Microbial Growth in the Body: Antimicrobial Drugs

Characterizing and Classifying Prokaryotes

Characterizing and Classifying Eukaryotes

Characterizing and Classifying Viruses, Viroids, and Prions

Infection, Infectious Diseases, and Epidemiology

Innate Immunity

Adaptive Immunity

Immunization and Immune Testing

Immune Disorders

Pathogenic Gram Positive Bacteria

Pathogenic Gram-Negative Cocci and Bacilli

Rickettsias, Chlamydias, Spirochetes, and Vibrios

Pathogenic Fungi

Parasitic Protozoa, Helminths, and Arthropod Vectors

Pathogenic DNA Viruses

Pathogenic RNA Viruses

Filters