Question 1

Heat processing under pressure is required to kill microorganisms during the pickling process.

Accepted Answer

A) True 
 B)False  False

Question 2

Cheese making relies on the fermentation of lactose (milk sugar)by lactic acid bacteria.

Accepted Answer

A) True 
 B)False  True

Question 3

The main benefit of fermentation is that it preserves a product.

Accepted Answer

A) True 
 B)False  True

Question 4

Fermentation is a new form of food preservation.

Accepted Answer

A) True 
 B)False

Question 5

Microorganisms can become food,and biotechnology changes the way microorganisms are used.

Accepted Answer

A) True 
 B)False

Question 6

Sour cream usually has a fat content _____.

Accepted Answer

A) of more than 33 percent 
B) of approximately 10 percent 
C) between 12 percent and 30 percent 
D) between 5 percent and 10 percent 
A) of more than 33 percent 
B) of approximately 10 percent 
C) between 12 percent and 30 percent 
D) between 5 percent and 10 percent

Question 7

Which of the following statements about fermentation microorganisms is correct?

Accepted Answer

A) Fermented food can be more nutritious than their unfermented original forms. 
B) Fermentation microorganisms reduce the vitamins and growth factors in the food. 
C) Fermentation microorganisms lock nutrients in indigestible materials within plant cells. 
D) Fermentation enzymatically combines polymers into sugars that are indigestible by humans. 
A) Fermented food can be more nutritious than their unfermented original forms. 
B) Fermentation microorganisms reduce the vitamins and growth factors in the food. 
C) Fermentation microorganisms lock nutrients in indigestible materials within plant cells. 
D) Fermentation enzymatically combines polymers into sugars that are indigestible by humans.

Question 8

Yeasts with acetic acid bacteria act on _____.

Accepted Answer

A) whiskeys 
B) wines 
C) breads 
D) cacao beans (chocolate) 
A) whiskeys 
B) wines 
C) breads 
D) cacao beans (chocolate)

Question 9

Single-celled proteins (SCPs)can be used for _____.

Accepted Answer

A) animal feed 
B) medicinal purposes 
C) fermenting alcohol 
D) alternative fuels 
A) animal feed 
B) medicinal purposes 
C) fermenting alcohol 
D) alternative fuels

Question 10

Biotechnology and its changes to food production has been universally accepted.

Accepted Answer

A) True 
 B)False

Question 11

Many of the microorganisms that cause spoilage cannot tolerate salt concentrations _____.

Accepted Answer

A) only up to 1.5 percent 
B) above 2.5 percent 
C) only below 2.0 percent 
D) None of the above 
A) only up to 1.5 percent 
B) above 2.5 percent 
C) only below 2.0 percent 
D) None of the above

Question 12

_____ is a concentrated number of the organisms desired to start the fermentation.

Accepted Answer

A) Yeast byproduct 
B) Mold growth 
C) A starter culture 
D) A glucose tester 
A) Yeast byproduct 
B) Mold growth 
C) A starter culture 
D) A glucose tester

Question 13

Lactic acid bacteria with propionic acid bacteria produces _____.

Accepted Answer

A) Cooking wine 
B) Swiss cheese 
C) Cider 
D) Blue cheese 
A) Cooking wine 
B) Swiss cheese 
C) Cider 
D) Blue cheese

Question 14

Fermentation allows the growth of microorganisms in order to produce a stable product.

Accepted Answer

A) True 
 B)False

Question 15

The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.

Accepted Answer

A) genetic engineering 
B) biotechnology 
C) recombinant DNA technology 
D) genetic repurposing 
A) genetic engineering 
B) biotechnology 
C) recombinant DNA technology 
D) genetic repurposing

Question 16

Salt in a solution is called _____.

Accepted Answer

A) sodium emulsion 
B) saltwater suspension 
C) brine 
D) saline 
A) sodium emulsion 
B) saltwater suspension 
C) brine 
D) saline

Question 17

Cheese making relies on the fermentation of _____.

Accepted Answer

A) dextrose 
B) lactose 
C) maltose 
D) galactose 
A) dextrose 
B) lactose 
C) maltose 
D) galactose

Question 18

Biotechnology cannot improve the flavor of food.

Accepted Answer

A) True 
 B)False

Question 19

BST is used in cheese manufacturing.

Accepted Answer

A) True 
 B)False

Question 20

Some microorganisms are used for animal feed and human food.

Accepted Answer

A) True 
 B)False

Exam 13: Fermentation, Microorganisms, and Biotechnology

Heat processing under pressure is required to kill microorganisms during the pickling process.

Cheese making relies on the fermentation of lactose (milk sugar)by lactic acid bacteria.

The main benefit of fermentation is that it preserves a product.

Fermentation is a new form of food preservation.

Microorganisms can become food,and biotechnology changes the way microorganisms are used.

Sour cream usually has a fat content _____.

Which of the following statements about fermentation microorganisms is correct?

Yeasts with acetic acid bacteria act on _____.

Single-celled proteins (SCPs)can be used for _____.

Biotechnology and its changes to food production has been universally accepted.

Many of the microorganisms that cause spoilage cannot tolerate salt concentrations _____.

_____ is a concentrated number of the organisms desired to start the fermentation.

Lactic acid bacteria with propionic acid bacteria produces _____.

Fermentation allows the growth of microorganisms in order to produce a stable product.

The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.

Salt in a solution is called _____.

Cheese making relies on the fermentation of _____.

Biotechnology cannot improve the flavor of food.

BST is used in cheese manufacturing.

Some microorganisms are used for animal feed and human food.

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