Topic: Hygienic evaluation of food products quality degree. Sanitary expertise of milk and diary products, meat, fish and canned goods.

Author: Krystyna Zaytseva, Lecturer / Teacher of Hygiene and Ecology Department

 

The 1^st level tests

 

1. Kinds of Food Products (Aliments) Expertise ensured by state sanitary services:

A. * Sanitary-Hygienic

B. Biological

C. Pharmacological

D. Alimentary

E. Gustatory

2. The goal of Food Products Sanitary Expertise is:

A.* to determine quality\un-harmfulness/ of aliments

B. to determine biological & food value of aliments

C. to determine biological value of aliments

D. to determine food value of aliments

E. to determine quality\un-harmfulness/ of aliments, their biological and food value

3. The goal of Food Products Hygienic Expertise is:

A. * to determine biological & food value of aliments

B. to determine quality\un-harmfulness/ of aliments

C. to determine biological value of aliments

D. to determine food value of aliments

E. to determine quality\un-harmfulness/ of aliments, their biological and food value

4. Biological Value of Food Products is:

A. * a contents of basic nutrients (Proteins, Fats, Carbohydrates) in aliments and their assimilability

B. a contents of basic nutrients (Proteins, Fats, Carbohydrates) in aliments

C. a contents of Proteins n aliments and their assimilability

D. a contents of Fats in aliments and their assimilability

E. a contents of basic nutrients Carbohydrates in aliments and their assimilability

5. Food Value of Products is:

A. * a possibility of preparation of high-quality dishes with good gustatory properties (testy, delicious dishes)

B. a contents of basic nutrients (Proteins, Fats, Carbohydrates) in aliments and their assimilability

C. a contents of basic nutrients (Proteins, Fats, Carbohydrates) in aliments

D. a contents of Proteins n aliments and their assimilability

E. a contents of Fats in aliments and their assimilability

 

6. An order (the main stages) of Food Products (Aliments) Sanitary Expertise at the state sanitary control:

A. * determining of quality, determining of freshness, determining of possibility of this product storage, determining of possibility of consumption

B. determining of freshness, determining of quality, determining of possibility of this product storage, determining of possibility of consumption

C. determining of possibility of this product storage, determining of freshness, determining of quality, determining of possibility of consumption

D. determining of possibility of consumption, determining of possibility of this product storage, determining of freshness, determining of quality

E. determining of quality, determining of freshness, determining of possibility of consumption

 

7. The most accurate, reliable and objective measure of any aliment freshness:

A.* is a chemical criterion – product’s acidity

B. is a physical criterion – product’s density

C. is a chemical criterion – contents of NH₃

D. is a chemical criterion – contents of H₂S

E. is a chemical criterion – contents of CO₂

The 2^nd level tests

 

8. Conditional unit for milk acidity representing is:

A. * ° T (one Terner degree)

B. acidity ° (one acidity degree)

C. ° C (one degree by Celcius scale)

D. ° F (one degree by Fahrenheit scale)

E. ° K (one degree by Kelvin scale)

 

9. A reagent for Starch (Amylum) revelation as an adulterant at the milk falsification is:

A. * Lugol solution

B. Rosol acid

C. Nessler reagent

D. Natrium Hydroxide

E. Chlorine acid

 

10. A reagent for Soda revelation as an adulterant at the milk falsification is:

A. * -Rosol acid

B. Lugol solution

C. Nessler reagent

D. Natrium Hydroxide

E. Chlorine acid

 

11. A reagent for Ammonia revelation as an adulterant at the milk falsification is:

A.* Nessler reagent

B. Rosol acid

C. Lugol’s solution

D. Natrium Hydroxide

E. Chlorine acid

 

12. Conditional unit for tinned (canned) food acidity representing is:

A. * acidity ° (one acidity degree)

B. ° T (one Terner degree)

C. ° C (one degree by Celcius scale)

D. ° F (one degree by Fahrenheit scale)

E. ° K (one degree by Kelvin scale)

 

13. Conditional unit for meat acidity representing is:

A. * acidity ° (one acidity degree)

B. ° T (one Terner degree)

C. ° C (one degree by Celcius scale)

D. ° F (one degree by Fahrenheit scale)

E. ° K (one degree by Kelvin scale)

 

 

14. Conditional unit for fish acidity representing is:

A. * acidity ° (one acidity degree)

B. ° T (one Terner degree)

C. ° C (one degree by Celcius scale)

D. ° F (one degree by Fahrenheit scale)

E. ° K (one degree by Kelvin scale)

 

15. Conditional unit for beverages acidity representing is:

A. * acidity ° (one acidity degree)

B. ° T (one Terner degree)

C. ° C (one degree by Celcius scale)

D. ° F (one degree by Fahrenheit scale)

E. ° K (one degree by Kelvin scale)

 

16. Organoleptic investigation of any food product usually includes determination of:

A. * Color, taste, aftertaste, smell, consistence

B. Color, taste, aftertaste, smell, consistence, density

C. Color, taste, aftertaste, smell, consistence, temperature

D. Color, taste, aftertaste, smell, consistence, fatness

E. Color, taste, aftertaste, smell, consistence, determination of possibility of the product storage

 

17. Set of tests for milk consistence evaluation includes:

A.* Nail test, glass test

B. Nail test, glass test, bottle test

C. Nail test, glass test, dropper test

D. Nail test, glass test, ballon test

E. Nail test, glass test, cup test

 

18. A value of standard temperature for milk density determination is:

A. * 20° C

B. 30° C

C. 10° C

D. 15° C

E. 25° C

 

19. An appliance for milk’s density determination is:

A. * Lactometer /Lactodensimeter/

B. Lactocrit (Butyrometer)

C. Termometer

D.Hygrometer

E. Microscope

 

20. An appliance for milk’s fatness determination is:

A. * Lactocrit (Butyrometer)

B. Lactometer /Lactodensimeter/

C. Termometer

D. Hygrometer

E. Microscope

 

The 3^rd level

№ з/п 3 № з/п у БД2972

Milk contains starch. Solution Lugoli has been added for definition of starch in milk.

What color will the milk be painted in?

A. Dark blue

B. Pink

C. Green

D. Yellow

E. Black

 

№ з/п 5 № з/п у БД2974

Estimate the quality of milk: density 1038, the maintenance: of fat 2,8 %, acidity: 18 °T.

A. * The lowered quality

B. Of good quality

C. Of poor quality

D. Adulterated

E. Conditionally fit

 

№ з/п 22 № з/п у БД3287

They took the sample from 5 tons milk batch. In the lab analysis it was defined: fat content 2\%, specific density 1,04 g/cm3, acidity 21оТ, reductase probe – weak positive. What way is the product to be used in?

A. *sell but inform customers about milk quality

B. write off for animal feeding

C. technical utilization

D. sell without limitations

E. do product away

 

№ з/п 79 № з/п у БД3294

The kitchen of the student hostel received fish: the surface is covered with slime, scales are mate, gills have dirty red color and unpleasant smell, eyes are mate and sunken, muscles are soft. Assess food quality.

A. *poor quality product

B. high quality product, can be used without limitations

C. high quality product, can be used with limitations

D. conditionally good product

E. adulterated product

№ з/п 87 № з/п у БД3302

Canned fish “Atlantic hearing” has a paper label with specification of the enterprise-producer (fish-processing plant in Yalta), name of the product and others. The surface of the tin is not deformed, the bottom and cover are significantly convex. Tin is hermetic. Tin cover is marked by the stamp: 070190 513234 1Р Assess quality of product

A. * poor quality product, can’t be used

B. high quality product, can be used w/o limitations

C. conditionally edible product, can be used for meal

D. False spoiled, can be used after boiling

E. adulterated, can be used after boiling

 

№ з/п 88 № з/п у БД3303

They inspect the pig corps at the abattoir. The flesh surface is light-red, section is some how wet, spots at the blotting-paper don’t appear, elasticity is normal. Fat is white with yellowish tint, solid, in compression it crumbles, marrow is pink and fills the bone channel completely. The meat has specific smell of fresh flesh.. In tongue, diaphragm, intercostals and chewing muscles there are trichinas.

What should they do with meat?

A. *use for technical utilization

B. use for meal w/o limitations

C. use for meal after boiling

D. use for meal after disinfecting

E. use for animal feeding by the contract with veterinarian inspection

 

№ з/п 104 № з/п у БД3319

At the market they sell milk brought in the churns. Smell and taste of milk are usual, color is white with bluish tint, specific density 1,015 g/cm³, fat content 2%. Acidity 15^оТ. No admixtures.

Determine milk quality.

A. *milk was adulterated by dilution

B. milk was adulterated by skimming

C. Stale milk

D. milk with suspicious freshness

E. surrogate milk
№ з/п 121 № з/п у БД3341

They confiscated 20 kg of pork from a seller at the market. The surface of flesh is bright, condistence is dense, fat is solid, smell is usual, color is light red, рН of meat juice - 6,0. they found 5 fins at 40 cm2. Assess meat quality

 

A. *poor quality product, not suitable

B. high quality product, suitable w/o limitations

C. high quality product, suitable with limitations

D. surrogate product

E. adulterated product

 

№ з/п 126 № з/п у БД3343

They confiscated 20 kg of pork from a seller at the market. The surface of flesh is bright, consistence is dense, fat is solid, smell is usual, color is light red, рН of meat juice - 6,0. they found 2 fins at 40 cm2. Assess meat quality.

 

A. *high quality product, conditionally suitable

B. high quality product, suitable w/o limitations

C. poor quality product, not suitable

D. surrogate

E. Adulterated product