Deck 28: Food Preservation

Question 1

Which of the following statements is false?

A)Freezing makes water available to microorganisms.
B)The faster the food freezes, the less damage will occur to the food.
C)The plant tissues of unblanched fruits and vegetables are irreversibly damaged during freezing.
D)The higher a food's fat content, the shorter its life span in the freezer.
E)all of the above statements are true

Answer 1

A

Question 2

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

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

Answer 2

E

Question 3

The foods most susceptible to food spoilage are those that

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.

Answer 3

C

Question 4

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

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

Question 5

Which of the following animals has the most active proteases?

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

Question 6

Potatoes and carrots are often blanched prior to drying to prevent

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

Question 7

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

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

Question 8

Which of the following foods is not produced by fermentation?

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

Question 9

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

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

Question 10

Spoilage contributes to the average North American family discarding about _____ percent of the food they purchase

A)15
B)20
C)25
D)30

Question 11

Molds

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 12

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

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

Question 13

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

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

Question 14

Canning is a _____-step process

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

Question 15

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

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 16

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

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 17

All of the following food items are highly perishable except

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

Question 18

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

A)1.0
B)2.8
C)3.5
D)4.6
E)none of the above answers is correct

Question 19

The prime biological factors involved in food spoilage are

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

Question 20

The food preservation method that is the oldest is

A)freezing.
B)canning.
C)edible coatings.
D)drying.
E)freeze-drying.

Question 21

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

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

Question 22

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

Question 23

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

A)carbon monoxide
B)oxygen
C)carbon dioxide
D)ethylene gas

Question 24

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

Question 25

Aseptically packaging food is

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 26

Irradiation extends the shelf life of certain fruits, allowing them to retain desirable qualities for up to _____ days

A)3
B)8
C)12
D)16
E)25

Question 27

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

Question 28

Regarding ground beef, irradiation changes the meat's

A)aroma.
B)taste.
C)texture.
D)all of the above answers are correct
E)none of the above answers is correct

Question 29

Which of the following is not a potential disadvantage of freezing food?

A)cell rupturing
B)crystallization
C)freezer burn
D)fluid loss

Question 30

Proponents of irradiation state that irradiation

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 31

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

Question 32

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

Question 33

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

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

Question 34

Researchers at the United States Department of Agriculture (USDA) found that _____ percent of the vitamin C content of fresh-cut cantaloupes was lost during irradiation

A)4
B)6
C)12
D)15
E)none of the above answers is correct

Question 35

The higher a food's fat content, the longer its shelf life in the freezer, because fat will not become rancid, even when frozen

Question 36

The major concern for consumers concerning irradiation is regarding

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

Question 37

Canning has been around since the Napoleonic Era

Question 38

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

A)wheat flour
B)white potatoes
C)herbs and spices
D)shellfish
E)all of the above are approved for irradiation

Question 39

The process of pasteurization destroys

A)the cell walls of the microorganisms.
B)all the microorganisms, pathogenic and otherwise.
C)nonspore-forming pathogenic microorganisms.
D)microorganisms and prions, pathogenic or not.
E)only certain spore-forming microorganisms.

Question 40

Food contamination is obvious and detectable while food spoilage is not

Question 41

Definition choices:
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
How do we define food spoilage? Discuss food spoilage including physical, chemical, and biological hazards Include the requirements for bacterial growth

Question 42

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

Question 43

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

Question 44

Definition choices:
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
cure

Question 45

Water expands when it freezes, and the resulting ice crystals pierce the food's cell walls, rupturing them and causing the food to take on an inferior texture

Question 46

Definition choices:
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
edible coating

Question 47

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

Question 48

Definition choices:
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
pickling

Question 49

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

Question 50

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

Question 51

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

Question 52

Definition choices:
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
sterilization

Question 53

Definition choices:
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
fermentation

Question 54

Modified-atmosphere packaged foods must be aseptically packaged

Question 55

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

Question 56

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

Question 57

Definition choices:
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
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?

Question 58

Meat can keep three to four times longer in the refrigerator when irradiated

Question 59

The green radura symbol identifies irradiated food

Question 60

Definition choices:
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
Why does the food industry continue to investigate new methods of food preservation? What is the goal and why have we not found a single method that works for all foods?

Question 61

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

Question 62

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?

Question 63

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)

Question 64

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

Question 65

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