Question 1

In which of the following drying methods does sublimation take place?

Accepted Answer

A)  sun drying 
B)  conventional drying 
C)  osmotic drying 
D)  freeze-drying

Question 2

The prime biological factors involved in food spoilage are

Accepted Answer

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

Question 3

Which of the following animals has the most active proteases?

Accepted Answer

A)  fish 
B)  chicken 
C)  lamb 
D)  cow

Question 4

Pulsed light disrupts the cell membranes of the bacterial cells and also kills fungi, spores, viruses, protozoa, and cysts.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following foods is not among those best suited for pascalization?

Accepted Answer

A)  yogurt 
B)  sliced fruit 
C)  green beans 
D)  tomato products

Question 6

The green Radura symbol identifies irradiated food.

Accepted Answer

A) True 
 B)False

Question 7

The major concern about radiation among consumers is

Accepted Answer

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

Question 8

Canning is a _____-step process.

Accepted Answer

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

Question 9

In general, foods can be kept frozen for 12 to 24 months.

Accepted Answer

A) True 
 B)False

Question 10

Irradiation of a food results in disruption of the DNA within the nuclei of cells within that food, including microbial cells.

Accepted Answer

A) True 
 B)False

Question 11

Pascalization is a type of food preservation process that uses the visible spectrum of radiation and is currently undergoing approval by the FDA.

Accepted Answer

A) True 
 B)False

Question 12

Modified-atmosphere packaged foods must be aseptically packaged.

Accepted Answer

A) True 
 B)False

Question 13

Treating foods with gamma radiation renders them less susceptible to deterioration by generating powerful antioxidant molecules within the food.

Accepted Answer

A) True 
 B)False

Question 14

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

Question 15

Which of the following foods is not preserved by fermentation?

Accepted Answer

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

Question 16

Which of the following enzymes is/are involved in enzymatic browning?

Accepted Answer

A)  peroxidase 
B)  lipase and sucrase 
C)  ascorbic acid oxidase 
D)  tyrosinase and polyphenolase

Question 17

Matching
Definition choices:
-cure

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

Exam 28: Food Preservation

In which of the following drying methods does sublimation take place?

The prime biological factors involved in food spoilage are

Which of the following animals has the most active proteases?

Pulsed light disrupts the cell membranes of the bacterial cells and also kills fungi, spores, viruses, protozoa, and cysts.

Which of the following foods is not among those best suited for pascalization?

The green Radura symbol identifies irradiated food.

The major concern about radiation among consumers is

Canning is a _____-step process.

In general, foods can be kept frozen for 12 to 24 months.

Irradiation of a food results in disruption of the DNA within the nuclei of cells within that food, including microbial cells.

Pascalization is a type of food preservation process that uses the visible spectrum of radiation and is currently undergoing approval by the FDA.

Modified-atmosphere packaged foods must be aseptically packaged.

Treating foods with gamma radiation renders them less susceptible to deterioration by generating powerful antioxidant molecules within the food.

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

Which of the following foods is not preserved by fermentation?

Which of the following enzymes is/are involved in enzymatic browning?

Matching Definition choices: -cure