How does Food Technology differ from Food Science?

ANSWER : Food Technology is the application of Food Science to manufacture and distribute safe, 

nutritious ans wholesome food.

Understanding the changes in the quality of produce on the way to the grocery store is possible with the 

knowledge of:

ANSWER : Biology

Which of the following gets the biggest share of each dollar spent by the U.S. consumer on domestically 

produced food?

ANSWER : Food Services

Which of the following statements is incorrect about the job of the International Public Health & Trade 

Manager at FDA whom you were introduced to one of the additional videos of Module 1?

ANSWER : Inspecting beef carcasses in the Maryland Abattoir

What is another name for Vitamin B2?

ANSWER : Riboflavin

Which of the following breakfast items has the highest sodium (Na) content per 1 oz? Hint: check the 

USDA’s nutrient database.

ANSWER : Cereal, ready to eat, all bran complete wheat flakes

Which of the following categories from the food manufacturing industry is not represented in MyPlate?

ANSWER : Sugar and confectionery products

Which of the following constitutes a basis for categorizing foods? -Nutrient content -Common raw 

material or processing method -Food-borne illnesses they may be implicated in -All of the above

ANSWER : All of the above

Which of the following are factors effecting bioavailability? -digestibility -absorbability -binding to 

indigestible material -All of the above

ANSWER : All of the above

Mediterranean Diet is known to below in monounsaturated fat. low in dietary fiber. high in saturated fat. 

high in monounsaturated fat.

ANSWER : high in monounsaturated fat.

Which of the following pairs is a correct match for kind of fat and typical good source of fat?Saturated 

fats- Meat and dairy Monounsaturated fats- Corn, sunflower, fish Polyunsaturated fats- Avocado, 

peanuts, olives All of these are correct.

ANSWER : Saturated fats- Meat and dairy

How many calories or kcals does a gram of carbohydrate have? 2 4 7 9

ANSWER : 4

What is the most common acid added to food?citric acid malic acid tartaric acid proprionic acid

ANSWER : citric acid

Water Activity (Aw) is defined ashumidity the ratio of substance vapor pressure / vapor pressure of pure 

water free water All of the above

ANSWER : the ratio of substance vapor pressure / vapor pressure of pure water

Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, 

check the USDA Nutrient Database. -Apple juice, honey, apples, bread, flour, vegetable oil -Apples, apple 

juice, bread, honey, vegetable oil, flour -Apple juice, apples, bread, honey, flour, vegetable oil -Apples, 

apple juice, bread, honey, flour, vegetable oil

ANSWER : Apple juice, apples, bread, honey, flour, vegetable oil

Which of the following are considered organic acids in foods? Malic acid Lactic acid Fumaric acid All of 

the above

ANSWER : All of the above

Starchis not very sweet can be modified for differing types of thickness thickens liquids to form gravies, 

pastes, and gels All of the above

ANSWER : All of the above

Which fatty acid is also called 18:2?oleic acid linoleic acid linolenic acid stearic acid

ANSWER : linoleic acid

Which of the following is similar to cellulose because it is insoluble dietary fiber?inulin hemicellulose 

oligosaccharides All of the above

ANSWER : hemicellulose

Which of the following are classifications of carbohydrates?monosaccharides disaccharides 

oligosaccharides All of the above

ANSWER : All of the above

In the presence of acid or heat, chlorophyll is degraded to Metchlorophyll Oxychlorophyll Pheophytin 

Chlorophytin

ANSWER : Pheophytin

Which of the following are ways consumers judge food quality using their senses? appearance taste 

texture All of the above

ANSWER : All of the above

Which is not a type of taste testing? Duo-trio test Ranking Hedonic test Square test

ANSWER : Square test

Myoglobin is commonly found inred meat fish tomato fruit blueberries

ANSWER : red meat

Which of the following is a correct match of a field of study and its benefit to the food scientists? 

Toxicology-Rapid identification of pathogens Materials Science-New food products that are well liked by 

the consumers Genomics-Spray dryers Biotechnology-Enzymes for cheese manufacturing

ANSWER : Biotechnology-Enzymes for cheese manufacturing

What does IFT stand for? International Food Task Institute of Food Technologists Impactful Food Teaching 

Incredible Foodie Talk

ANSWER : Institute of Food Technologists

In which of the following countries the consumers spent the lowest percent of their income on food 

consumed at home in 2013? Canada Chile China U.S.A

ANSWER : U.S.A

Your friend is majoring in Food Science. Which of the following statements is accurate? Their studies 

examine the influence of food on consumer health. You would hear them talk about the courses they 

take such as Nutrition and Metabolism or Nutrition Counseling. Their dream job is in Food Product 

Development. All of the above.

ANSWER : Their dream job is in Food Product Development.

Which of the following is NOT a method used for proximate analysis of food composition? Drying to 

measure moisture content Kjeldahl digestion for protein content Tasting for sweetness as an indication 

of carbohydrate content Organic solvent extraction for fat content

ANSWER : Tasting for sweetness as an indication of carbohydrate content

Which of the following statements about vegetables is not correct? Dark green vegetables are high in 

potassium. Red pepper, kale, cauliflower and broccoli are high in Vitamin C. Green peas and corn are 

high in starch. Avocados are high in sugar.

ANSWER : Avocados are high in sugar.

Which of the following is not true for almond milk? It is lactose-free. It is made with water, ground 

almonds and added nutrients like Calcium. It is higher in protein than milk, yogurt or cheese It is 

vegetarian.

ANSWER : It is higher in protein than milk, yogurt or cheese

Which fruit contains the most amount of potassium per 100 g? Banana Apple Kiwi Blueberry

ANSWER : Banana

On the food ingredient labelthe most predominant ingredient is listed first. the ingredients are listed in 

alphabetical order. the least predominant ingredient is listed first. the order of ingredients does not 

follow any rule.

ANSWER : the most predominant ingredient is listed first.

What is table salt commonly supplemented with?Iron Potassium Magnesium Iodine

ANSWER : Iodine

Which of the following statements are correct?Enzymes catalyze many metabolic reactions without 

changing themselves. Lactase is an enzyme that catalyzes the formation of glucose and galactose from 

lactose. The substrate for lactase is lactose. All of these are correct.

ANSWER : All of these are correct.

Which of the following are considered functional groups in foods? Ketone group Methyl group Ester 

group All of the above

ANSWER : All of the above

Which of the following are classifications of carbohydrates? monosaccharides disaccharides 

oligosaccharides All of the above

ANSWER : All of the above

Which of the following sugars is typically called “table sugar”? glucose fructose sucrose lactose

ANSWER : sucrose

Which of the following rheological methods measures the time for a liquid to flow down an inclined 

plane? mechanical flowmeter Ostwald viscometer Brookfield viscometer Bostwick consistometer

ANSWER : Bostwick consistometer

What is the name for the study of flow and deformation characteristics of (food) materials? Deformatics 

Rheology Flowology None of these

ANSWER : Rheology

Which of the following shows the two main bodies governing the food supply in the United States?EPA 

and FDA FDA and FDACS FDA and USDA FDA and IFT

ANSWER : FDA and USDA

Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of 

________.EPA FDA USDA None of these

ANSWER : USDA

What is the name of the panel shown on this food label?[image of box with the name and picture in the 

front]

ANSWER : Principal Display Panel

Which of the following grades indicates highest quality in beef?Commercial Grade Prime Choice Select

ANSWER : Prime

The ingredient list on a food label must include the common name and function of any approved 

preservative used in the food. What is the function of powdered cellulose as indicated on the ingredient 

list of the pizza maker we used as an example in the lecture?To promote color retention To prevent 

caking To substitute gluten To inhibit mold growth

ANSWER : To prevent caking

The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and 

institutional food operations. These model provisions may be adopted by local governments as legal 

requirements for food service establishments within their jurisdiction. Which agency publishes the Food 

Code?FDACS USDA FDA TTB

ANSWER : FDA

Which agency sets tolerances on pesticide residues in foods?EPA FDA USDA None of the above

ANSWER : EPA

Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False?

ANSWER : TRUE

Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above

ANSWER : All of the above

Moving food through pipes is an example of Mass transfer Agglomeration Conduction Fluid flow

ANSWER : Fluid flow

In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum 

Z-value High Temperature, Short Time Pasteurization Correct! 12-D Ultra High Temperature 

Pasteurization

ANSWER : 12-D

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature? 

Correct! UHT Pasteurization HTST Pasteurization Irradiation High Pressure Processing

ANSWER : UHT Pasteurization

During what decade was cold preservation commercialized in the United States? 1900’s 1910’s Correct! 

1920’s 1930’s

ANSWER : 1920’s

Enzyme activity in foods that undergo freezing conditions is accelerated Correct! slows down remains 

the same converts the enzymes to water

ANSWER : slows down

What is the name of the method used to freeze liquid or semi-liquid foods? Fluidized bed freezing Air 

blast freezing Correct! Scraped surface freezing Immersion freezing

ANSWER : Scraped surface freezing

How are blueberries typically frozen? Immersion freezing Correct! Fluidized bed freezing Scraped surface 

freezing Any of these methods will do.

ANSWER : Fluidized bed freezing

Which of the following is a disadvantage of sun drying? Very expensive Correct! Usually can’t get 

moisture content below 15% Sun drying will not dry meat Sun drying is not natural

ANSWER : Usually can’t get moisture content below 15%

Which of the following is TRUE regarding drying curves? foods dries from the inside to the outside free 

water is harder to remove compared to bound water Correct! bound water is harder to remove 

compared to free water foods lose water at a constant rate

ANSWER : bound water is harder to remove compared to free water

Spray drying converts solid foods to semi-solid foods Correct! atomizes liquids into small solid particles 

increases moisture content is similar to fluidized bed drying

ANSWER : atomizes liquids into small solid particles

Air drying is a method used to Correct! dehydrate foods refrigerate foods freeze foods keep food from 

undergoing syneresis

ANSWER : dehydrate foods

Which of the following is considered a quality downgrade in raw poultry? inadequate size of legs 

compared to thighs yellow color of skin Correct! broken bones major differences in wing size between 

the previous day of production

ANSWER : broken bones

What is best quality grade given to eggs? Correct! Grade AA Grade A Grade B Choice

ANSWER : Grade AA

In poultry, dark meat contains Correct! more fat compared to white meat less flavor compared to white 

meat less juiciness compared to white meat better texture compared to white meat

ANSWER : more fat compared to white meat

A typical poultry processing plant will slaughter approximately 1000 birds a week Correct! 1 million birds 

a week 10,000 birds a week 100,000 birds a week

ANSWER : 1 million birds a week

The Food Safety and Inspection Service is under which government agency? Centers for Disease Control 

Food and Drug Administration United States Department of Agriculture Environmental Protection 

Agency

ANSWER : United States Department of Agriculture

Which of the following is not one of the 9 certified colors approved for food use?Blue No. 1 Yellow No. 5 

Colorant derived from beets Red No. 40

ANSWER : Colorant derived from beets

Which processing method is classified as an additive according to the Food Additives 

Amendment?Pasteurization Dehydration Radiation Irradiation

ANSWER : Irradiation

What drives heat transfer? Pressure gradient Concentration gradient Temperature gradient None of the 

above

ANSWER : Temperature gradient

Homogenization is an example of Size reduction Aggregation Separation None of the above

ANSWER : Size reduction

Which of the following is NOT used to transport liquid food during food processing? Centrifugal pump 

Gravity Positive displacement pump Homogenizer

ANSWER : Homogenizer

What microorganism is considered the most heat resisitant pathogen found in food? Salmonella E. coli 

Bacillus cereus Clostridium botulinum

ANSWER : Clostridium botulinum

In thermal processing, it is a good practice to have an F-value of 2.0 3.0 or above 1.5 1.0 or below

ANSWER : 3.0 or above

Which of the following are considered cryogenic freezing methods? liquid nitrogen liquid water gaseous 

nitrogen gaseous carbon dioxide

ANSWER : liquid nitrogen

Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion 

seed inflation chill injury spontaneous peel removal

ANSWER : chill injury

The acronym “IQF” stand for Incomplete Quality Factor Individually Quick Frozen Individual Quality 

Freezing Incomplete Quantitative Freezing

ANSWER : Individually Quick Frozen

Which of the following statements is TRUE about frozen foods? Food freezes at 0C (32F). Food freezes 

from the outside in. Once frozen, food can be transported and stored under refrigeration without 

thawing. Frozen foods are available to consumers throughout the world.

ANSWER : Food freezes from the outside in.

Which of the following is a factor associated with the drying rate of food? pH air velocity color level of 

oxidation

ANSWER : air velocity

Which of the following are reasons to concentrate foods? reduces the weight and volume of the food 

increases weight and volume of the food provides no increase in the concentration of solutes rapidly 

cools the food to below 0 degrees C

ANSWER : reduces the weight and volume of the food

Why is it better for tougher cuts of meat to be cooked slowly at low temperatures?Shrinking of muscle 

fibers is lessened at lower temperatures. Connective tissues take time to break down with heat Correct! 

Both of these explain why low and slow cooking helps None of these.

ANSWER : Both of these explain why low and slow cooking helps

How does marbling make meat more tender?By decreasing the shrinking of muscle fibers By providing 

lubrication By breaking down proteins Correct! Both by decreasing the shrinking of muscle fibers and by 

providing lubrication

ANSWER : Both by decreasing the shrinking of muscle fibers and by providing lubrication

The cooking of red meat before rigor mortis sets in results in Correct! extra tender meat the most 

common method of production the catalysis of rigor mortis no quality effects, whatsoever

ANSWER : extra tender meat

Muscle composition of red meat contains only sulfur containing amino acids Correct! all essential amino 

acids no amino acids only branched chain amino acids

ANSWER : all essential amino acids

Hexadecanoic fatty acid is also known as myristic acid Correct! palmitic acid docosahexaenoic acid 

eicosapentaenoic acid

ANSWER : palmitic acid

Which of the following lipids comes from a plant source? Correct! palm & palm kernel oil tallow lard 

marbeled fat

ANSWER : palm & palm kernel oil

Which of the following is associated with the palatability of ice cream? protein content Correct! fat 

content sugar content sweetener content

ANSWER : fat content

Food companies can legally add water to meat and fish using ginger extract Correct! phosphates 

activated charcoal potassium hydroxide

ANSWER : phosphates

Which of the following is the technique in beer making that’s used to produce wort for subsequent 

fermentation? pitching sparging Correct! mashing malting

ANSWER : mashing

Which of the following statements about Black Tea Processing is FALSE? Withering softens the leaves, 

dries them slightly Color and flavor develop during fermentation Rolling releases the enzymes that 

ferment the tea Correct! Yeasts are added for fermentation of tea leaves

ANSWER : Yeasts are added for fermentation of tea leaves

Which is FALSE regarding coffee production? Pulping removes the bean from the cherry Fermented 

beans are dried in sun or hot air Correct! Coffee grows best at sea level. Beans are roasted after 

fermentation

ANSWER : Coffee grows best at sea level.

Soft drinks are made up mostly of sugar flavor foam Correct! water

ANSWER : water

In beer production, roasted barley is also known as Correct! barley malt barley soup malted milkshake baked barley

ANSWER : barley malt

Which is a juice box made of?Paper Paper and plastic Correct! Paper, aluminum foil and plastic Glass and 

plastic

ANSWER : Paper, aluminum foil and plastic

Which of the following minerals is not a primary concern for brewers?Correct Answer Phosphorus Zinc 

Magnesium Copper

ANSWER : Phosphorus

What causes variability in the taste of orange juice?Amount of sunshine, rain during the growing season 

Differences in sugar, acid and flavor compounds in oranges Whether the juice comes from early or late 

fruit in the growing season Correct! All of the above

ANSWER : All of the above

Regarding the optimal quality of fish fillets, it is important to wait until rigor mortis has concluded before 

freezing freeze at the beginning stages of rigor mortis remove the fish muscle before rigor mortis sets in 

and store at room temperature filet and freeze during rigor mortis

ANSWER : wait until rigor mortis has concluded before freezing

Which of the following answers is associated with the quality of red meat and fish? age of the red meat 

or fish preservative content natural preservative content analysis of glossy visual factors

ANSWER : age of the red meat or fish

If an animal is stressed before harvest, which of the following will occur? fast rigor mortis slow rigor 

mortis no rigor mortis occurs chemical reactions in the muscle tissue will not occur

ANSWER : fast rigor mortis

Lipids designated as oils are most likely _______, at room temperature. water plasma solid liquid

ANSWER : liquid

Butter contains approximately 100% fat 80% fat 90% fat 70%

ANSWER : 80% fat

Fats are equivalent to moisture content in foods crystalline in nature non-crystalline at any temperature 

the least efficient source of energy for human energy storage

ANSWER : crystalline in nature

Cod liver oil comes from what animal? a pig a cow a fish a chicken

ANSWER : a fish

Fats and oils are otherwise known as brominated vegetable oil glycerol ester of wood rosin triamines triacylglycerols

ANSWER : triacylglycerols

What are adjuncts in beer making? Cereals like corn and rice added used to cut down cost and add flavor 

Mixture of broken down starch and solubilized protein in wort Hops None of these

ANSWER : Cereals like corn and rice added used to cut down cost and add flavor

Wine is made by adding yeast to fruit juice in an anerobic environment an aerobic environment the 

mashing process the malting process

ANSWER : an anerobic environment

Which of the following ingredients does not lower the pH of a carbonated beverage? Carbon dioxide 

Citric acid Phosphoric acid Flavors

ANSWER : Flavors

Carbonated beverages are infused with nitrogen gas carbon dioxide gas oxygen gas xenon gas

ANSWER : carbon dioxide gas

What is malt? Germinated barley (or other grain) in which starch breaking enzymes are activated. Liquid 

fraction in beer processing which is very high in fermentable sugars. The dried fruit of the Humulus 

lupulus plant. An ingredient in beer processing added to provide flavor and bitterness to the final 

product.

ANSWER : Germinated barley (or other grain) in which starch breaking enzymes are activated.

Which of the following statements about the Swiss Water Process is FALSE? Extracts caffeine from green 

coffee beans Carbon filter traps flavor molecules so that flavor of coffee beans is preserved Caffeine is 

removed from the beans by osmosis Takes several hours

ANSWER : Carbon filter traps flavor molecules so that flavor of coffee beans is preserved

Which of the following are types of water available in the United States as beverages? Mineral water 

Sparking water Purified water All of the above

ANSWER : All of the above

How is juice that comes in a single serve juice box treated to ensure safety?It is sterilized and then filled 

into the box in an aseptic environment. It is pasteurized and then filled into a sterilized box in an aseptic 

environment. It is frozen into bricks and wrapped in the box before pasteurization. It is pasteurized after 

filling.

ANSWER : It is pasteurized and then filled into a sterilized box in an aseptic environment.

What causes temporary hardness in water?Calcium and magnesium salts which precipitates upon 

shaking Calcium and magnesium salts which can be removed by boiling Copper from the pipes that carry 

the water Copper which can be removed by boiling

ANSWER : Calcium and magnesium salts which can be removed by boiling

Which of the following is not a result of light exposure of food?Off-flavor formation in milk Discoloration 

of cured meat Correct! Reduced tenderness and juiciness in meat Destruction of vitamins

ANSWER : Reduced tenderness and juiciness in meat

Which is incorrect about enzymes in foods?They accelerate chemical reactions. They are not used up in 

reactions they accelerate. They may cause food deterioration. Correct! They taste sour.

ANSWER : They taste sour.

Which of the following is not added to foods with the purpose of controlling microbial growth?Nitrites 

Correct! Glycerin Phosphates Sorbic acid

ANSWER : Glycerin

Irradiation is approved for use withany food in which microbial growth needs to be controlled. Correct! 

spices, seeds, lettuce, potatoes, meat. milk, juice, pizza, fish. pet foods.

ANSWER : spices, seeds, lettuce, potatoes, meat.

What organism was the number one cause of bacterial foodborne illness in the United States in 2012? 

Correct! Salmonella Campylobacter E. coli Listeria

ANSWER : Salmonella

Which of the following organisms is associated with the direct contact of cat feces? Felix felicis Correct! 

Toxoplasma gondii Cyclospora Cryptosporidium parvum

ANSWER : Toxoplasma gondii

Which of the following is a parasitic hazard in raw pork? Correct! Trichinella E. coli O157:H7 Salmonella 

Clostridium

ANSWER : Trichinella

Fermentation and pickling of vegetables are examples of uncontrolled spoilage Correct! controlled 

spoilage biotechnology chelation

ANSWER : controlled spoilage

Contamination of organisms that cause foodborne illness is uncommon in Correct! commercially 

processed foods in the home in restaurants in fresh produce

ANSWER : commercially processed foods

Foodborne illness is more likely to cause death in which of the following demographic? the very young 

the very old the immunocompromised Correct! All of the above

ANSWER : All of the above

Which microorganism is otherwise known as STEC? Correct! E. coli O157:H7 Shigella Salmonella 

Clostridium botulinum

ANSWER : E. coli O157:H7

From which animal source is there an organism that might take 10 years to show symptoms and last for 

20 to 30 years after infection? beef chicken Correct! pork turkey

ANSWER : pork

Which of the following is not a result of oxidation in foods?Rancidity in oils and fatty food Correct! Cloud 

loss in orange juice Destruction of vitamins, pigments, flavors Decrease in overall eating quality in fish

ANSWER : Cloud loss in orange juice

Which of the following enzymes cause browning of apple slices?Protease Pectin methyl esterase Correct! 

Polyphenol oxidase Pectinase

ANSWER : Polyphenol oxidase

Which of the following does not act like a photosensitizer?Correct! Casein Riboflavin Chlorophyll Vitamin 

B2

ANSWER : Casein

Which of the following statements about chill injury is incorrect?Discoloration, pitting and surface decay 

are common symptoms. Internal browning in apples may indicate they have been stored under 36-38 

degrees F. Fruit of temperate origin (apple, pomegranate) are more tolerant to chill injury than tropical 

fruit. Correct! Bananas can tolerate lower temperatures than avocados

ANSWER : Bananas can tolerate lower temperatures than avocados

Which of the following statements is not correct?It is impossible for certain food commodities to be free 

from insects or insect parts. Trichinella spiralis is a parasitic nematode that may finds its way into pork 

products. Salmon and certain other fish shoudl be frozen if they are to be used in sushi. Correct! FDA 

sets a zero tolerance for insects and insect parts.

ANSWER : FDA sets a zero tolerance for insects and insect parts.

Which of the following is not a manifestation of excessive moisture?Soggy chewing gum sticking to its 

wrapper Breakfast cereal with no crisp Caking in instant coffee Correct! Reduced mold growth

ANSWER : Reduced mold growth

Refrigeration…kills all bacteria. Correct! inhibits microbial growth inactivates most enzymes. enhances 

pigmentation.

ANSWER : inhibits microbial growth

What is controlled atmosphere storage?Storage conditions where air is filtered to remove pollutants 

Storage under atmospheric conditions Correct! Storage conditions where carbon dioxide level is 

increased and oxygen level is decreased Storage conditions optimized for aerobic organisms

ANSWER : Storage conditions where carbon dioxide level is increased and oxygen level is decreased

How do microwave ovens heat food?by ionizing molecules by convection Correct! by heating water 

molecules through intermolecular friction. by oscillating fats and oils

ANSWER : by heating water molecules through intermolecular friction.

Which of the following is the major cause of microbial death during drying?Correct! High 

temperature-low moisture conditions that last throughout cooling High temperature and high moisture 

conditions at the beginning of drying The porous structure of the final product High temperature high 

moisture conditions at the end of drying

ANSWER : High temperature-low moisture conditions that last throughout cooling

Each of the following indicates a desirable characteristic of a chemical preservative except:Is active on a 

wide spectrum of spoilage and pathogenic organisms Correct Answer Enhances flavor and color of the 

product Is active throughout the shelf life of the food. Does not interfere with microbial activity such as 

leavening of bread.

ANSWER : Enhances flavor and color of the product

What causes skunky beer?Skunks climbing into fermentation tanks. An oversight that goes back 6,000 

years to Sumerians. Unsanitary conditions of brewing. Correct! Conversion of isohumulones from hops 

into thiols in the presence of sunlight.

ANSWER : Conversion of isohumulones from hops into thiols in the presence of sunlight.

Which of the following is the primary reason why you should not eat raw cookie dough?It does not taste 

good. You would end up with fewer baked cookies. Correct! Raw eggs in the recipe may harbor 

Salmonella. No reason. I eat raw cookie dough all the time.

ANSWER : Raw eggs in the recipe may harbor Salmonella.

Milk is fermented by bacteria to produce blue cheese yogurt swiss cheese Correct! all of the above

ANSWER : all of the above

Which is a good way to keep guacamole from turning brown?Correct! Keeping in a well-sealed container 

Using avocados dipped in sugar Adding salt All of these

ANSWER : Keeping in a well-sealed container