Question 1

Modified-atmosphere packaging (MAP)usually changes the air around the food by reducing oxygen and increasing _____ to extend the shelf life of the food.

Accepted Answer

A)  carbon monoxide 
B)  oxygen 
C)  carbon dioxide 
D)  ethylene gas 
A)  carbon monoxide 
B)  oxygen 
C)  carbon dioxide 
D)  ethylene gas C

Question 2

Matching
Definition choices:
-fermentation

Accepted Answer

A) thin layer of material such as natural wax, oils, etc.that serves as a barrier to gas and moisture 
B) the preservation of foods through acidification via the addition of acids and/or fermentation 
C) the elimination of all microorganisms through extended or intense heating or chemical agents 
D) to preserve food through the use of salt and drying 
E) the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria 
A) thin layer of material such as natural wax, oils, etc.that serves as a barrier to gas and moisture 
B) the preservation of foods through acidification via the addition of acids and/or fermentation 
C) the elimination of all microorganisms through extended or intense heating or chemical agents 
D) to preserve food through the use of salt and drying 
E) the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria E

Question 3

A shipping container used to transport produce that is equipped with mechanical controls to regulate the composition of the air inside is an example of

Accepted Answer

A)  ozonation equipment. 
B)  controlled-atmosphere packaging. 
C)  pascalization in food preservation. 
D)  a cold pasteurization method. 
A)  ozonation equipment. 
B)  controlled-atmosphere packaging. 
C)  pascalization in food preservation. 
D)  a cold pasteurization method. B

Question 4

Canning has been around since the Napoleonic Era.

Accepted Answer

A) True 
 B)False

Question 5

Edible coatings are commonly used to protect fruits, vegetables, cheeses, in-shell eggs, and processed meats.

Accepted Answer

A) True 
 B)False

Question 6

In order to prevent growth of Clostridium botulinum, meats, poultry, fish, and vegetables with a pH higher than _____ must be canned under pressure.

Accepted Answer

A)  1.0 
B)  2.8 
C)  3.5 
D)  4.6 
E)  none of the above answers is correct 
A)  1.0 
B)  2.8 
C)  3.5 
D)  4.6 
E)  none of the above answers is correct

Question 7

The typical North American family discards about 25 percent of the food it purchases, in part due to food spoilage.

Accepted Answer

A) True 
 B)False

Question 8

Molds

Accepted Answer

A)  prefer low-sugar foods. 
B)  produce a bloom on foods that indicates that spoilage has begun. 
C)  are difficult to spread through the air, are easy to dry, and can be controlled by the means used for bacteria and yeasts. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  prefer low-sugar foods. 
B)  produce a bloom on foods that indicates that spoilage has begun. 
C)  are difficult to spread through the air, are easy to dry, and can be controlled by the means used for bacteria and yeasts. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 9

Raising the glass transition temperature extends the shelf life of frozen products by limiting water movement.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following foods is not approved for irradiation in the United States?

Accepted Answer

A)  wheat flour 
B)  white potatoes 
C)  herbs and spices 
D)  shellfish 
E)  all of the above are approved for irradiation 
A)  wheat flour 
B)  white potatoes 
C)  herbs and spices 
D)  shellfish 
E)  all of the above are approved for irradiation

Question 11

Irradiation of ground beef changes the meat's

Accepted Answer

A)  aroma. 
B)  taste. 
C)  texture. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  aroma. 
B)  taste. 
C)  texture. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 12

Irradiation extends the shelf life of certain fruits, allowing them to retain desirable qualities for up to _____ days.

Accepted Answer

A)  3 
B)  8 
C)  12 
D)  16 
E)  25 
A)  3 
B)  8 
C)  12 
D)  16 
E)  25

Question 13

One of the positive aspects of ozonation is the fact that the food is free of chemical residues.

Accepted Answer

A) True 
 B)False

Question 14

The process of pasteurization destroys

Accepted Answer

A)  the cell walls of the microorganisms. 
B)  all the microorganisms, pathogenic and otherwise. 
C)  non-spore-forming pathogenic microorganisms. 
D)  microorganisms and prions, pathogenic or not. 
E)  only certain spore-forming microorganisms. 
A)  the cell walls of the microorganisms. 
B)  all the microorganisms, pathogenic and otherwise. 
C)  non-spore-forming pathogenic microorganisms. 
D)  microorganisms and prions, pathogenic or not. 
E)  only certain spore-forming microorganisms.

Question 15

Matching
Definition choices:
-edible coating

Accepted Answer

A) thin layer of material such as natural wax, oils, etc.that serves as a barrier to gas and moisture 
B) the preservation of foods through acidification via the addition of acids and/or fermentation 
C) the elimination of all microorganisms through extended or intense heating or chemical agents 
D) to preserve food through the use of salt and drying 
E) the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria 
A) thin layer of material such as natural wax, oils, etc.that serves as a barrier to gas and moisture 
B) the preservation of foods through acidification via the addition of acids and/or fermentation 
C) the elimination of all microorganisms through extended or intense heating or chemical agents 
D) to preserve food through the use of salt and drying 
E) the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria

Question 16

Which of the following is not a potential disadvantage of freezing food?

Accepted Answer

A)  cell rupturing 
B)  fine crystallization 
C)  freezer burn 
D)  fluid loss 
A)  cell rupturing 
B)  fine crystallization 
C)  freezer burn 
D)  fluid loss

Question 17

The food preservation method that is the oldest is

Accepted Answer

A)  freezing. 
B)  canning. 
C)  edible coatings. 
D)  drying. 
E)  freeze-drying. 
A)  freezing. 
B)  canning. 
C)  edible coatings. 
D)  drying. 
E)  freeze-drying.

Question 18

Based on research, which fresh-cut fruit has the greatest vitamin C loss after six days?

Accepted Answer

A)  kiwi 
B)  pineapple 
C)  cantaloupe 
D)  watermelon 
A)  kiwi 
B)  pineapple 
C)  cantaloupe 
D)  watermelon

Question 19

Foods wrapped tightly in air-tight, vapor-resistant materials usually are not susceptible to freezer burn.

Accepted Answer

A) True 
 B)False

Question 20

All of the following food items are highly perishable except

Accepted Answer

A)  fresh fish. 
B)  shell eggs. 
C)  fresh milk. 
D)  watermelon. 
E)  apples. 
A)  fresh fish. 
B)  shell eggs. 
C)  fresh milk. 
D)  watermelon. 
E)  apples.

Exam 28: Food Preservation

Modified-atmosphere packaging (MAP)usually changes the air around the food by reducing oxygen and increasing _____ to extend the shelf life of the food.

Matching Definition choices: -fermentation

A shipping container used to transport produce that is equipped with mechanical controls to regulate the composition of the air inside is an example of

Canning has been around since the Napoleonic Era.

Edible coatings are commonly used to protect fruits, vegetables, cheeses, in-shell eggs, and processed meats.

In order to prevent growth of Clostridium botulinum, meats, poultry, fish, and vegetables with a pH higher than _____ must be canned under pressure.

The typical North American family discards about 25 percent of the food it purchases, in part due to food spoilage.

Molds

Raising the glass transition temperature extends the shelf life of frozen products by limiting water movement.

Which of the following foods is not approved for irradiation in the United States?

Irradiation of ground beef changes the meat's

Irradiation extends the shelf life of certain fruits, allowing them to retain desirable qualities for up to _____ days.

One of the positive aspects of ozonation is the fact that the food is free of chemical residues.

The process of pasteurization destroys

Matching Definition choices: -edible coating

Which of the following is not a potential disadvantage of freezing food?

The food preservation method that is the oldest is

Based on research, which fresh-cut fruit has the greatest vitamin C loss after six days?

Foods wrapped tightly in air-tight, vapor-resistant materials usually are not susceptible to freezer burn.

All of the following food items are highly perishable except

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