Question 1

The source of wild yeasts carried in a biofilm on grapes is the

Accepted Answer

A)  must.
B)  malt.
C)  wort.
D)  bloom.
E)  lager.F) B) and C)
G) None of the above

Question 2

You have to determine what method is best to prevent the growth of microorganisms in your company's food---ham roasts.This method should be efficient,have a high kill rate,not change the food integrity or taste for the most part,and not add much in the way of chemicals.What would you choose?

Accepted Answer

A)  filtration
B)  pasteurization
C)  gamma radiation
D)  freezing
E)  food preservativesF) A) and C)
G) A) and E)

Question 3

A common substrate for industrial fermentation products is:

Accepted Answer

A)  alcohol
B)  cholesterol
C)  nucleotides
D)  molassesE) All of the above
F) C) and D)

Question 4

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Accepted Answer

A)  preparing a mash
B)  malting
C)  aging
D)  wort boiled with hops
E)  fermentationF) A) and C)
G) All of the above

Question 5

Preventing the incorporation of microbes into food can by achieved by

Accepted Answer

A)  washing of fruits and vegetables.
B)  aseptic techniques for handling meat,eggs,and milk.
C)  handwashing and proper hygiene in the kitchen.
D)  avoiding cross-contamination of utensils and cutting boards.
E)  All of the choices are correct.F) B) and C)
G) A) and E)

Question 6

The study of the practical use of microbes in various industries and technologies is

Accepted Answer

A)  applied microbiology.
B)  biotechnology.
C)  bioengineering.
D)  microbial ecology.
E)  industrial microbiology.F) All of the above
G) None of the above

Question 7

Freezing chicken does not kill Salmonella.

Accepted Answer

A) True 
 B)False

Question 8

Hazard Analysis and Critical Control Point Principle (HACCP) procedures include

Accepted Answer

A)  determining the microbial load in preprocessed food.
B)  determining adequate separation of waste and ready-to-eat product/s.
C)  sanitary guidelines and sufficient employee training.
D)  All of the choices are correct.E) B) and D)
F) None of the above

Question 9

Which is the first step in water purification?

Accepted Answer

A)  chlorination
B)  aeration and settling
C)  sedimentation
D)  storage
E)  filtrationF) A) and E)
G) A) and C)

Question 10

Which of the following is a/are microorganism/s that can be used as food?

Accepted Answer

A)  Spirulina
B)  Methylophilus methylotrophus
C)  algae
D)  Fusarium graminearum
E)  All of the choices are correct.F) A) and E)
G) B) and C)

Question 11

The starting substrate for vinegar production is:

Accepted Answer

A)  fruit juice
B)  an alcoholic solution
C)  water
D)  a salt solutionE) C) and D)
F) B) and C) B

Question 12

Bacteriophages sprayed on cold-cuts are effective against

Accepted Answer

A)  Mycobacterium.
B)  S.aureus.
C)  Listeria.
D)  Clostridium.
E)  coliforms.F) C) and D)
G) A) and D) C

Question 13

Which step in making beer involves sprouting and softening the barley to release amylases to act on starch and proteases to digest protein?

Accepted Answer

A)  preparing a mash
B)  malting
C)  aging
D)  wort boiled with hops
E)  fermentationF) A) and D)
G) A) and C)

Question 14

What is missing from the following equation:
Yeast + _________  →\rarr→ 2C2H5OH + 2CO2

Accepted Answer

A)  C5H12O5
B)  O2
C)  C6H12O6
D)  H2O
E)  CH3CHO F) A) and E)
G) B) and C)

Question 15

Rennin is added to cheese to help preserve it.

Accepted Answer

A) True 
 B)False

Question 16

Primary sewage treatment includes

Accepted Answer

A)  sludge digesting.
B)  skimming.
C)  filtration.
D)  chlorination.
E)  aeration.F) A) and E)
G) A) and D) B

Question 17

The mass,controlled culture of microbes to produce desired organic compounds is

Accepted Answer

A)  biotechnology.
B)  fermentation.
C)  biosynthesis.
D)  biodegradation.
E)  bioremediation.F) C) and E)
G) A) and E)

Question 18

Which of the following activities uses microbial biotransformation?

Accepted Answer

A)  production of human hormones
B)  alcohol production
C)  production of fermented milk products
D)  production of antibioticsE) B) and C)
F) C) and D)

Question 19

The most prominent water-borne pathogens of recent times include all except:

Accepted Answer

A)  Staphylococcus
B)  Cryptosporidium.
C)  Norwalk viruses.
D)  Salmonella.E) A) and B)
F) A) and C)

Question 20

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Accepted Answer

A)  Saccharomyces cerevisiae
B)  Leuconostoc mesenteroides
C)  Streptococcus lactis
D)  Propionibacterium
E)  SpirulinaF) A) and B)
G) B) and E)

Exam 25: Applied Microbiology and Food and Water Safety

The source of wild yeasts carried in a biofilm on grapes is the

Correct AnswerverifiedShow Answer

You have to determine what method is best to prevent the growth of microorganisms in your company's food---ham roasts.This method should be efficient,have a high kill rate,not change the food integrity or taste for the most part,and not add much in the way of chemicals.What would you choose?

Correct AnswerverifiedShow Answer

A common substrate for industrial fermentation products is:

Correct AnswerverifiedShow Answer

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Correct AnswerverifiedShow Answer

Preventing the incorporation of microbes into food can by achieved by

Correct AnswerverifiedShow Answer

The study of the practical use of microbes in various industries and technologies is

Correct AnswerverifiedShow Answer

Freezing chicken does not kill Salmonella.

Correct AnswerverifiedShow Answer

Hazard Analysis and Critical Control Point Principle (HACCP) procedures include

Correct AnswerverifiedShow Answer

Which is the first step in water purification?

Correct AnswerverifiedShow Answer

Which of the following is a/are microorganism/s that can be used as food?

Correct AnswerverifiedShow Answer

The starting substrate for vinegar production is:

Correct AnswerverifiedB

Bacteriophages sprayed on cold-cuts are effective against

Correct AnswerverifiedC

Which step in making beer involves sprouting and softening the barley to release amylases to act on starch and proteases to digest protein?

Correct AnswerverifiedShow Answer

What is missing from the following equation: Yeast + _________ →\rarr→ 2C2H5OH + 2CO2

Correct AnswerverifiedShow Answer

Rennin is added to cheese to help preserve it.

Correct AnswerverifiedShow Answer

Primary sewage treatment includes

Correct AnswerverifiedB

The mass,controlled culture of microbes to produce desired organic compounds is

Correct AnswerverifiedShow Answer

Which of the following activities uses microbial biotransformation?

Correct AnswerverifiedShow Answer

The most prominent water-borne pathogens of recent times include all except:

Correct AnswerverifiedShow Answer

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Correct AnswerverifiedShow Answer

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B

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C

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What is missing from the following equation: Yeast + _________ $\rarr$ 2C₂H₅OH + 2CO₂

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B

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