EXERCISES, LESSON 6
INSTRUCTIONS. The following exercises are to be answered by marking the lettered
response that best answers the question or best completes the incomplete statement or
by writing the answer in the space provided. Follow special instructions for matching
items.
After you have completed all the exercises, turn to "Solutions to Exercises" at the
end of the lesson and check your answers. For each incorrect answer, reread the
material referenced after the answer.
1.
Low-acid foods are defined as foods with a pH:
a. Of 4.5.
b. Below 4.6.
c.
Above 4.6.
d. Of 7.0.
2.
Bacterial spores survive insufficient processing. The resultant spoilage is due to
spores of ____________ species and _______________ species.
a. Pseudomonas and Proteus.
b. Bacillus and Clostridium.
c.
Bacillus and Penicillium.
d. Clostridium and Lactobacillus.
3.
In low-acid foods, the most common forms of thermophilic spoilage and the
causative microorganisms are:
a. ____________________ due to ___________________________________.
b. ____________________ due to ___________________________________.
c.
____________________ due to ___________________________________.
MD0723
6-11