Question 1

Research shows that which fresh-cut fruit(s) has/have the greatest vitamin C loss after six days?

Accepted Answer

A) kiwi 
B) pineapple 
C) cantaloupe 
D) mangos, strawberries, and watermelon 
A) kiwi 
B) pineapple 
C) cantaloupe 
D) mangos, strawberries, and watermelon

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

Canning has been around since the Napoleonic Era

Accepted Answer

A) True 
 B)False

Question 4

What is curing? What are the principles behind this preservation method? Discuss smoking as an optional treatment Describe the principles behind the fermentation and pickling processes How are pickles made?

Accepted Answer

The answer of What is curing? What are the principles...

Question 5

Definition choices:
-fermentation

Accepted Answer

A) thin material such as natural wax, oils, etc.that serves as a barrier to gas and moisture 
B) the preservation of foods through the use of vinegar 
C) the elimination of all microorganisms through extended 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 material such as natural wax, oils, etc.that serves as a barrier to gas and moisture 
B) the preservation of foods through the use of vinegar 
C) the elimination of all microorganisms through extended 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 6

Regarding ground beef, irradiation 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 7

In which of the following foods is fermentation least likely to occur?

Accepted Answer

A) jams and jellies 
B) parmesan cheese 
C) fruit juice 
D) fresh grapes 
A) jams and jellies 
B) parmesan cheese 
C) fruit juice 
D) fresh grapes

Question 8

Definition choices:
-What is irradiation? Describe how gamma rays are used in irradiation What are the pros and cons of the process? What are the limiting factors that limit its use? What are your personal beliefs and purchasing habits related to the use of radiation in fresh fish, meats, eggs, and produce to extend the shelf life of the product and reduce some pathogenic microorganisms?

Accepted Answer

Irradiation is the process of exposing f

Question 9

The prime biological factors involved in food spoilage are

Accepted Answer

A) prions. 
B) microorganisms. 
C) parasites. 
D) rodents. 
E) enzymes. 
A) prions. 
B) microorganisms. 
C) parasites. 
D) rodents. 
E) enzymes.

Question 10

Proponents of irradiation state that irradiation

Accepted Answer

A) eliminates the need for some chemical fumigants and preservatives. 
B) decreases spoilage losses. 
C) increases food safety by destroying E.coli and Salmonella. 
D) all of the above answers are correct 
A) eliminates the need for some chemical fumigants and preservatives. 
B) decreases spoilage losses. 
C) increases food safety by destroying E.coli and Salmonella. 
D) all of the above answers are correct

Question 11

What are the functions of edible coatings in food preservation? Which foods are commonly coated? Describe the possibilities for the composition of these coatings

Accepted Answer

Edible coatings serve several functions

Question 12

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 13

About one-half of the foods consumed in the United States are refrigerated or frozen compared to about one third that are canned

Accepted Answer

A) True 
 B)False

Question 14

Definition choices:
-Discuss the history of the various food preservation methods Include the different methods of drying, canning, refrigeration, freezing, and boiling

Accepted Answer

The answer of Definition choices:
-Discuss the history of the various...

Question 15

Most of the food preservation methods involving microorganisms ultimately depend upon the method's ability to

Accepted Answer

A) control reproduction rates. 
B) destroy them or inhibit their growth. 
C) slow chemical changes resulting from the process. 
D) be carried out inexpensively. 
A) control reproduction rates. 
B) destroy them or inhibit their growth. 
C) slow chemical changes resulting from the process. 
D) be carried out inexpensively.

Question 16

Hot-packed canned foods are heated to at least _____ degrees F In syrup, juice, or water prior to being poured into sterilized jars

Accepted Answer

A) 150 
B) 170 
C) 185 
D) 212 
A) 150 
B) 170 
C) 185 
D) 212

Question 17

The major concern for consumers concerning irradiation is regarding

Accepted Answer

A) nutrient loss. 
B) environmental hazards. 
C) clear labeling identifying irradiated foods. 
D) the expense passed on to consumer. 
A) nutrient loss. 
B) environmental hazards. 
C) clear labeling identifying irradiated foods. 
D) the expense passed on to consumer.

Question 18

Which of the following foods is not produced by fermentation?

Accepted Answer

A) cucumbers 
B) olives 
C) cabbage 
D) bacon 
E) all of the above are fermented 
A) cucumbers 
B) olives 
C) cabbage 
D) bacon 
E) all of the above are fermented

Question 19

Pascalization is a type of food preservation process which use the visible spectrum of radiation and is currently undergoing approval by the FDA

Accepted Answer

A) True 
 B)False

Question 20

The World Health Organization estimates that 20% of all food is lost to food spoilage and contributes to the typical North American family discarding about 25 percent of the food it purchases

Accepted Answer

A) True 
 B)False

Exam 28: Food Preservation

Research shows that which fresh-cut fruit(s) has/have the greatest vitamin C loss after six days?

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

Canning has been around since the Napoleonic Era

What is curing? What are the principles behind this preservation method? Discuss smoking as an optional treatment Describe the principles behind the fermentation and pickling processes How are pickles made?

Definition choices: -fermentation

Regarding ground beef, irradiation changes the meat's

In which of the following foods is fermentation least likely to occur?

The prime biological factors involved in food spoilage are

Proponents of irradiation state that irradiation

What are the functions of edible coatings in food preservation? Which foods are commonly coated? Describe the possibilities for the composition of these coatings

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

About one-half of the foods consumed in the United States are refrigerated or frozen compared to about one third that are canned

Definition choices: -Discuss the history of the various food preservation methods Include the different methods of drying, canning, refrigeration, freezing, and boiling

Most of the food preservation methods involving microorganisms ultimately depend upon the method's ability to

Hot-packed canned foods are heated to at least _____ degrees F In syrup, juice, or water prior to being poured into sterilized jars

The major concern for consumers concerning irradiation is regarding

Which of the following foods is not produced by fermentation?

Pascalization is a type of food preservation process which use the visible spectrum of radiation and is currently undergoing approval by the FDA

The World Health Organization estimates that 20% of all food is lost to food spoilage and contributes to the typical North American family discarding about 25 percent of the food it purchases

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