Deck 10: Cold

Question 1

In rapid freezing,a large number of small ice crystals are formed.

Answer 1

False

Question 2

Some controlled atmosphere storage units are hypobaric,thus the availability of _____ is reduced.

A)carbon dioxide
B)chloride
C)nitrogen
D)oxygen

Answer 2

D

Question 3

Refrigerator temperatures _____.

A)typically range between 32 degrees F and 40 degrees F (0 degrees C and 4.5 degrees C)
B)range from 45 degrees F to 68 degrees F (7 degrees C to 16 degrees C)
C)are temperatures of 68 degrees F (16 degrees C)or lower
D)range from 40 degrees F to 45 degrees F (4.5 degrees C to 7 degrees C)

Answer 3

D

Question 4

Freezing is the gentlest of all food-preservation methods.

Question 5

Enzymes in fruits and vegetables are slowed down but not destroyed during freezing.

Question 6

Water contained in foods does not contain any solutes.

Question 7

For most foods,refrigeration extends the shelf life by _____.

A)a few days or week
B)at least two weeks
C)no more than two days
D)a minimum of one week and up to six weeks

Question 8

Freezing food makes the texture of a product _____ when it thaws.

A)harder
B)significantly drier
C)crispier
D)much softer

Question 9

Freezing _____.

A)does not sterilize foods
B)does not retard the growth of microorganisms
C)stops chemical changes in food that cause spoilage
D)is an effective method of sterilizing foods

Question 10

Historically,the first mechanical ammonia refrigeration system was invented in 1875.

Question 11

Blanching _____ enzymes in vegetables.

A)activates
B)inactivates
C)slows down
D)speeds up

Question 12

Enzymes in fruits can cause _____.

A)flavor changes
B)compaction and increased sugar levels
C)browning and loss of vitamin C
D)rancidity

Question 13

Regular glass jars are suitable for all packs and are especially good for liquid packs.

Question 14

Cool storage is considered any temperature from 68 degrees F to 28 degrees F (16 degrees C to -2 degrees C).

Question 15

Refrigerated storage requires humidity of _____.

A)approximately 70 percent
B)between 60 percent to 65 percent
C)between 80 percent to 95 percent
D)a maximum of 50 percent

Question 16

No other form of food preservation currently offers the convenience that frozen foods do.

Question 17

_____ freezing occurs with the use of liquid nitrogen,a cryogenic liquid.

A)Destructive
B)Uneven
C)Extremely rapid
D)Very slow

Question 18

Freezing destroys microorganisms.

Question 19

_____ during freezer storage produces freezer burn.

A)Moisture loss
B)Added moisture
C)A temperature that is too warm
D)A temperature that is too cold

Question 20

Refrigeration is not good for every food.