Question 1

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 2

Definition choices:
-sterilization

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 3

Once they are thawed, the texture of freezer-burned foods is spongy

Accepted Answer

A) True 
 B)False

Question 4

Why it is difficult to discuss nutrient retention? Discuss the nutrient retention for the following methods of preservation: fresh-cut, canning, irradiation, pasteurization, high-pressure processing, and modified-atmosphere packaging (MAP)

Accepted Answer

It is difficult to discuss nutrient rete

Question 5

Irradiation is thought to affect the trans-fatty acid content of foods

Accepted Answer

A) True 
 B)False

Question 6

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 7

What food crops do we regularly sun dry? Why is sulfur dioxide often listed as an ingredient in dried fruits? Are there any negative effects from its use? If so, describe them

Accepted Answer

The answer of What food crops do we regularly sun...

Question 8

Irradiation causes unacceptable texture and color changes in some fruits and vegetables, and may accelerate spoilage

Accepted Answer

A) True 
 B)False

Question 9

All of the following food items are highly perishable except

Accepted Answer

A) fresh fish. 
B) shell eggs. 
C) fresh milk. 
D) watermelon. 
E) none of the above answers is correct 
A) fresh fish. 
B) shell eggs. 
C) fresh milk. 
D) watermelon. 
E) none of the above answers is correct

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

Aseptically packaging food is

Accepted Answer

A) a process in which sterilized foods go into sterilized packaging under sterile conditions. 
B) a process in which the food is sterilized in the package. 
C) a process in which the foods are handled in sterilized plants. 
D) a process which creates space food. 
A) a process in which sterilized foods go into sterilized packaging under sterile conditions. 
B) a process in which the food is sterilized in the package. 
C) a process in which the foods are handled in sterilized plants. 
D) a process which creates space food.

Question 12

Which of the following responses is not a purpose of edible coatings on foods?

Accepted Answer

A) to increase shelf life 
B) to impart improved handling characteristics 
C) to improve appearance 
D) to serve as a vehicle for added ingredients 
E) to eliminate all pathogenic microorganisms 
A) to increase shelf life 
B) to impart improved handling characteristics 
C) to improve appearance 
D) to serve as a vehicle for added ingredients 
E) to eliminate all pathogenic microorganisms

Question 13

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) all of the above answers are incorrect 
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) all of the above answers are incorrect

Question 14

The World Health Organization (WHO) estimates that about _____ percent of all food is lost to food spoilage

Accepted Answer

A) 10 
B) 20 
C) 25 
D) 30 
A) 10 
B) 20 
C) 25 
D) 30

Question 15

Canning is a _____-step process

Accepted Answer

A) one 
B) two 
C) three 
D) four 
A) one 
B) two 
C) three 
D) four

Question 16

Definition choices:
-cure

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 17

Potatoes and carrots are often blanched prior to drying to prevent

Accepted Answer

A) enzymatic browning. 
B) the Maillard reaction. 
C) caramelization. 
D) hydrolytic and oxidative rancidity. 
A) enzymatic browning. 
B) the Maillard reaction. 
C) caramelization. 
D) hydrolytic and oxidative rancidity.

Question 18

Canned foods are susceptible to which of the following nutrient losses?

Accepted Answer

A) iron 
B) thiamin 
C) calcium 
D) potassium 
A) iron 
B) thiamin 
C) calcium 
D) potassium

Question 19

Unless lobsters are kept alive to the very last second before cooking, the proteases cause the

Accepted Answer

A) lobster to become inedible. 
B) tail shell to become purple in color when cooked. 
C) tail meat to become mushy when cooked. 
D) tail meat to become crumbly when cooked. 
A) lobster to become inedible. 
B) tail shell to become purple in color when cooked. 
C) tail meat to become mushy when cooked. 
D) tail meat to become crumbly when cooked.

Question 20

Most of the physical changes that cause food spoilage are due to improper length of storage

Accepted Answer

A) True 
 B)False

Exam 28: Food Preservation

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

Definition choices: -sterilization

Once they are thawed, the texture of freezer-burned foods is spongy

Why it is difficult to discuss nutrient retention? Discuss the nutrient retention for the following methods of preservation: fresh-cut, canning, irradiation, pasteurization, high-pressure processing, and modified-atmosphere packaging (MAP)

Irradiation is thought to affect the trans-fatty acid content of foods

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

What food crops do we regularly sun dry? Why is sulfur dioxide often listed as an ingredient in dried fruits? Are there any negative effects from its use? If so, describe them

Irradiation causes unacceptable texture and color changes in some fruits and vegetables, and may accelerate spoilage

All of the following food items are highly perishable except

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

Aseptically packaging food is

Which of the following responses is not a purpose of edible coatings on foods?

Molds

The World Health Organization (WHO) estimates that about _____ percent of all food is lost to food spoilage

Canning is a _____-step process

Definition choices: -cure

Potatoes and carrots are often blanched prior to drying to prevent

Canned foods are susceptible to which of the following nutrient losses?

Unless lobsters are kept alive to the very last second before cooking, the proteases cause the

Most of the physical changes that cause food spoilage are due to improper length of storage

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