OSMEA COLLEGES Masbate City COLLEGE DEPARTMENT TECHNOLOGY and LIVELIHOOD EDUCATION PRELIMINARY EXAMINATION Name: _________________ Course

& Year: __________ Score: _________ Date: __________

I.

MULTIPLE CHOICE Direction: Read the questions carefully. Choose the letter of the correct answer. Write your answer on the space provided.

____ 1. The following organisms are most significance to food EXCEPT: A. Yeast B. Enzymes C. Molds D. Bacteria

____ 2. They are multi cellular colonies that form intertwined and branching hyphae or filament. A. Yeast B. Bacteria C. Molds D. Aflatoxins

____ 3. What kind of toxins does the mold can produce? A. Mycotoxins B. Aflatoxins C. Fungi D. All of the above

____ 4. Yeast can be recognized by the colors they produced, which of them? A. B. C. D. Black, Red, White and Blue Orange, Black, Green and Red C. Cream, Pink, Orange and Red Violet, Brown, Red and Yellow

____ 5. These are the veterans and have greater resistance to adverse than new cultures. A. Death Phase B. Bacterial Survivor C. Bacterial Growth D. Biofilms

____ 6. After the spurt of growth in the logarithmic phase, it slows down so that the total number of bacterial cells appears. A. Exponential Growth Phase B. Stationary Phase C. Lag Phase D. Death phase

____ 7. Mold growth may be distinguished by various colored spots, which of them? A. B. C. D. Pink, Black, Green, and White Orange, Black, Green, and Red Violet, Brown, Blue, and Yellow Cream, Pink, Orange and Red

____ 8. Found and can cause spoilage in fresh poultry, shrimps, fish and beef. A. Candida B. Rhodotorula C. Saccharomyces D. Genus Torula

____ 9. Found and can cause spoilage in beef, poultry, beer ales and fruit juices. A. Candida B. Rhodotorula ____10. Causes black discoloration of butter. A. Rhodotorula B. Saccharomyces C. Genus Torula D. Candida C. Saccharomyces D. Genus Torula

II.

TRUE FALSE Direction: Read the following statements carefully. Write TRUE if the statement is true, FALSE if the statement is false. Write your answer on the space provided.

____ 1. Egg white is one such natural food source with alkaline pH. ____ 2. Chocolate is treated with alkali during manufacturing. ____ 3. Many pathogenic bacteria exhibit a relatively narrow range of pH over which they will not grow. ____ 4. pH. Is an expression of acidity and is defined as the positive logarithmic hydrogen of ion concentration. ____ 5. The pH scale is derived from the dissociation of water molecule. ____ 6. Pathogenic bacteria grow within the range from 50C to 60C. ____ 7. Oxygen is a universal component of cells and is provided in large amounts by water. ____ 8. Obligate aerobes require molecular oxygen for growth; they use molecular oxygen as a final electron acceptor in the effect of oxygen. ____ 9. Microaerophilics require high levels of oxygen. ____10. Most free-living microorganisms can grow over a range of 3pH units, which means about a thousand fold change in hydrogen ion concentration (H ).

III.

SHORT ANSWER Direction: Fill in the blank with the appropriate answer. Write your answer on the space provided.

____ 1. Composed of population or communities of microorganisms adhering to surfaces. ____ 2. This involves addition to food of such substances as sugar, salt and acids or chemical preservation such as sodium benzoate. ____ 3. A heat application with the major objective of making food more palatable. ____ 4. It is commonly called canning, just one of the packaging materials used in sterilization preservation. ____ 5. Heat application that is primarily pre-treatment prior to other methods of preservation such ad drying, canning and freezing. ____ 6. A milder temperature application with the sole purpose of destroying pathogens. ____ 7. It involves more severe heat treatment that destroys pathogens and spoilage microorganisms. ____ 8. Used for food preservation influence both the quality and safety of foods. ____ 9. It is the best controlled by inactivating the enzymes through blanching. ____10. This refers to the complex molecules present in all living matters and are usually called biological catalyst because they speed up reactions without themselves being permanently changed.

IV.

MATCHING TYPE Direction: Match column A with the correct answer in column B. Write your answer on the space provided.

A ____ 1. A general term for enzymes that breakdown proteins. ____ 2. Known as tannins, are widely distributed in plant tissues. ____ 3. It is responsible for the desirable color of roast beef, bread and crust, coffee. ____ 4. Single- celled organisms which are also classified into 3 general types based on shape. ____ 5.Highly toxic substances, which are A. Bacteria B. Yeast C. Toxins D. Temperature E. Protease

F. Minimum Temperature G. Mailard Reaction H. Polyphenols

also suspected of causing liver cancer. ____ 6. Single- celled fungi, in contrast to mold, which are multi cellular. ____ 7. A metabolic by- product of cell growth and reproduction. ____ 8. The lowest temperature at which the bacteria can still multiply. ____ 9. The best temperatures for bacterial multiplica, it is at this temperature range that the logarithmic growth occurs within the shortest time. ____10. The highest temperature that the cells can withstand above, which the cell will die off due to denaturation or heat damage to the microbial cell.

I. Maximum temperature J. Aflatoxins K. Optimum Temperature

V.

ESSAY Direction: In five (5) sentences explain the following. Write your answer on the spaces provided.

A. What is the significance of studying food preservation and processing? (5 pts.) _____________________________________________________________ _____________________________________________________________ _____________________________________________________________ _____________________________________________________________ _____________________________________________________________ _____________________________________________________________

B. As part of the population does preserving food is needed? (5 pts.) _____________________________________________________________ _____________________________________________________________ _____________________________________________________________ _____________________________________________________________ _____________________________________________________________ _____________________________________________________________ GOOD LUCK!!!

Prepared by:

KHIMBERLY M. BETITA Instructor

KEY TO CORRECTION III. SHORT ANSWER

I.

MULTIPLE CHOICE

1. Biofilms 2. Chemical Preservation

1. B 2. C 3. B 4. C 5. B 6. C 7. A 8. A 9. B 10. C

3. Cooking 4. Heat Sterilization 5. Blanching 6. Pasteurization 7. Sterilization 8. Hurdles 9. Enzymatic Browning 10. Enzymes

IV.

MATCHING TYPE

II.

TRUE FALSE 1. E 2. H

1. TRUE 2. TRUE 3. FALSE 4. FALSE 5. TRUE 6. FALSE 7. TRUE 8. FALSE 9. FALSE 10. TRUE

3. G 4. A 5. J 6. B 7. C 8. F 9. D 10. I