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

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

Answer 2

B

Question 3

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

Answer 3

D

Question 4

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.

Question 5

Two major factors that spoil food are _____ and _____.

A) ozonation; high temperatures
B) decomposition; ozonation
C) decomposition; consumption by microbes
D) consumption by microbes; high temperatures

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

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 8

The prime biological factors involved in food spoilage are

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

Question 9

Canning is a _____-step process.

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

Question 10

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) none of the above answers is correct

Question 11

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

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

Question 12

Which of the following animals has the most active proteases?

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

Question 13

The food preservation method that is the oldest is

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

Question 14

Most of the food preservation methods that target microorganisms are effective because they

A) control microbe reproduction rates.
B) destroy microbes or inhibit their growth.
C) slow chemical changes resulting from the process of microbial growth.
D) can be carried out inexpensively.

Question 15

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 16

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

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

Question 17

Which of the following 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

Question 18

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 19

All of the following food items are highly perishable except

A) fresh fish.
B) shell eggs.
C) fresh milk.
D) watermelon.
E) apples.

Question 20

Which of the following foods is not preserved by fermentation?

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

Question 21

Edible coatings are commonly used to protect fruits, vegetables, cheeses, in-shell eggs, and processed meats.

Question 22

The typical North American family discards about 25 percent of the food it purchases, in part due to food spoilage.

Question 23

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

A) kiwi
B) pineapple
C) cantaloupe
D) watermelon

Question 24

A shipping container used to transport produce that is equipped with mechanical controls to regulate the composition of the air inside is an example of

A) ozonation equipment.
B) controlled-atmosphere packaging.
C) pascalization in food preservation.
D) a cold pasteurization method.

Question 25

Food contamination is obvious and detectable while food spoilage is not.

Question 26

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 27

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

Question 28

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

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

Question 29

Canning has been around since the Napoleonic Era.

Question 30

Irradiation of ground beef 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 31

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 Escherichia coli and Salmonella.
D) all of the above answers are correct
E) none of the above answers is correct

Question 32

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 33

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

Question 34

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 35

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

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

Question 36

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 37

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

Question 38

The process of pasteurization destroys

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 39

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 40

The major concern about radiation among consumers is

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

Question 41

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

Question 42

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

Question 43

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

Question 44

Matching
Definition choices:
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
edible coating

Question 45

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

Question 46

Matching
Definition choices:
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
sterilization

Question 47

Matching
Definition choices:
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
pickling

Question 48

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 49

Modified-atmosphere packaged foods must be aseptically packaged.

Question 50

The green Radura symbol identifies irradiated food.

Question 51

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

Question 52

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

Question 53

Matching
Definition choices:
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
fermentation

Question 54

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

Question 55

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

Question 56

Matching
Definition choices:
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
cure

Question 57

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