Question 1

Most of the physical changes that cause food spoilage are due to improper or overly long storage.

Accepted Answer

A) True 
 B)False

Question 2

The foods most susceptible to food spoilage are those that

Accepted Answer

A)  are high in sugars and water. 
B)  contain large concentrations of lipids and proteins. 
C)  contain large concentrations of proteins and/or water. 
D)  contain large concentrations of water. 
E)  contain proteins, fats, and carbohydrates.

Question 3

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.

Question 4

Match between columns
                        Premises: fermentation
cure
edible coating
pickling
sterilization

Accepted Answer

The Answer of the conversion of carbohydrates to carbon dioxide is...

Question 5

Meat can be kept longer in the refrigerator when it is irradiated.

Accepted Answer

A) True 
 B)False

Question 6

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 Discuss the history of the various food...

Question 7

The prime biological factor involved in food spoilage is microorganisms that include all of the following except

Accepted Answer

A)  viruses. 
B)  bacteria. 
C)  yeasts. 
D)  molds.

Question 8

Which of the following foods is not preserved by fermentation?

Accepted Answer

A)  cucumber 
B)  olive 
C)  cabbage 
D)  bacon 
E)  All of these are correct.

Question 9

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

Question 10

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 11

The U.S. Department of Agriculture (USDA) estimates that approximately _____% of all food is lost to food spoilage.

Accepted Answer

A)  5 
B)  20 
C)  35 
D)  50

Question 12

Microorganisms like yeasts prefer high-sugar foods but are particularly drawn to

Accepted Answer

A)  fruits and vegetables. 
B)  cheese and bread. 
C)  eggs and meats. 
D)  alcoholic beverages and sodas.

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

Overcooking is avoided in the sous-vide process because the food never gets hotter than the

Accepted Answer

A)  products. 
B)  cell walls. 
C)  water bath. 
D)  steam.

Question 15

The green Radura symbol identifies irradiated food.

Accepted Answer

A) True 
 B)False

Question 16

In general, foods can be kept frozen for 2 to 12 months.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following events spurred the refinement of freeze-drying for the development of complete, lightweight foods that were easily portable?

Accepted Answer

A)  the Vietnam War 
B)  the Napoleonic War 
C)  World War I 
D)  the space race

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

Question 19

Irradiation does all of the following except

Accepted Answer

A)  lengthens shelf life. 
B)  sterilizes or kills insects. 
C)  changes nutrient content of foods. 
D)  reduces spoilage.

Question 20

What is irradiation? Describe how the process works and list what types of foods benefit from irradiation and which ones should not be subject to irradiation, and why. How do consumers know if a food has been irradiated?

Accepted Answer

The answer of What is irradiation? Describe how the process...

Exam 28: Food Preservation

Most of the physical changes that cause food spoilage are due to improper or overly long storage.

The foods most susceptible to food spoilage are those that

The process of pasteurization destroys

Definition choices:

Meat can be kept longer in the refrigerator when it is irradiated.

Discuss the history of the various food preservation methods. Include the different methods of drying, canning, refrigeration, freezing, and boiling.

The prime biological factor involved in food spoilage is microorganisms that include all of the following except

Which of the following foods is not preserved by fermentation?

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

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

The U.S. Department of Agriculture (USDA) estimates that approximately _____% of all food is lost to food spoilage.

Microorganisms like yeasts prefer high-sugar foods but are particularly drawn to

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

Overcooking is avoided in the sous-vide process because the food never gets hotter than the

The green Radura symbol identifies irradiated food.

In general, foods can be kept frozen for 2 to 12 months.

Which of the following events spurred the refinement of freeze-drying for the development of complete, lightweight foods that were easily portable?

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

Irradiation does all of the following except

What is irradiation? Describe how the process works and list what types of foods benefit from irradiation and which ones should not be subject to irradiation, and why. How do consumers know if a food has been irradiated?