Deck 28: Food Preservation

Question 1

The majority of Clostridium botulinum food poisoning cases in the United States are traced back to errors in

A) irradiation.
B) curing.
C) drying.
D) canning.

Answer 1

D

Question 2

Which of the following occurs when a solid changes directly into a vapor without passing through the liquid phase?

A) vaporization
B) sublimation
C) carefully controlled hot air
D) midair

Answer 2

B

Question 3

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

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

Answer 3

B

Question 4

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

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

Question 5

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

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

Question 6

Which of the following foods is not preserved by fermentation?

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

Question 7

What is one of the oldest methods of preserving meat and fish?

A) freezing
B) parboiling
C) irradiating
D) curing

Question 8

Fermentation is the conversion of carbohydrates to carbon dioxide and alcohol by which of the following?

A) sugar
B) oxygen
C) recipe
D) yeasts or bacteria

Question 9

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

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

Question 10

Which of the following animals has the most active proteases?

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

Question 11

The prime biological factors involved in ________________ are microorganisms such as bacteria, yeasts, and molds.

A) vegetables
B) food spoilage
C) moisture
D) normal room air

Question 12

All of the following are high water content foods that are highly perishable except

A) tomatoes.
B) onions.
C) berries.
D) peaches.

Question 13

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

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

Question 14

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

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

Question 15

Scientists have invented an edible alert sensor that can be scanned by a smartphone to determine

A) whether or not a food contains gluten.
B) if a food is organic.
C) whether or not the food is spoiled.
D) what country the food originated from.

Question 16

Checking cracks the skin of a fruit, thereby improving skin texture and shortening the drying time by ________________________.

A) the surrounding pressure
B) exposing more surface area to drying
C) enzymatic browning
D) hot air

Question 17

What type of drying technique is used on quick-cooking hot cereals and mashed potato flakes?

A) drum drying
B) vacuum drying
C) spray drying
D) sun-drying

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

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 20

Which of the following products are dried through osmotic drying?

A) dried apricots
B) kimchi
C) Ocean Spray's Craisins
D) dried tomatoes

Question 21

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

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

Question 22

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 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

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 25

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) cheese

Question 26

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

Question 27

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

Question 28

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

Question 29

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

Question 30

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

Question 31

A special piece of equipment called a pressure canner allows higher temperatures to be reached in order to properly preserve __________________.

A) most fruits and tomatoes
B) foods with pH below 4.6
C) lemons
D) meats and vegetables

Question 32

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 33

The green Radura symbol identifies

A) home canned foods.
B) genetically modified foods.
C) irradiated food.
D) foods that have undergone high-pressure processing.

Question 34

The typical North American family discards about one-third of the food it purchases.

Question 35

In commercial freezing of food, the use of vacuum packaging has almost eliminated the problem of

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

Question 36

Aseptically packaging food is a process

A) in which sterilized foods go into sterilized packaging under sterile conditions.
B) in which the food is sterilized in the package.
C) in which the foods are handled in sterilized plants.
D) which creates space food.

Question 37

Irradiation of ground beef changes the meat's

A) aroma.
B) taste.
C) texture.
D) All of these are correct.
E) None of these are correct.

Question 38

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 39

Irradiation does all of the following except

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

Question 40

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

Question 41

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

Question 43

A food preservation process utilizing ultra-high pressures to inhibit the chemical processes of food deterioration is known as pascalization.

Question 44

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

Question 45

Radio frequency is used to preserve foods such as fresh fruits and vegetables and meats.

Question 46

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?

Question 47

The green Radura symbol identifies irradiated food.

Question 48

A friend mentions that he thinks something is wrong with his freezer because he has noticed several problems when preparing or eating frozen foods he has purchased. He complains that frozen vegetables sometimes taste funny, aren't the right color, or are spongy or mushy in texture; ice cream grows a layer of ice "fuzz" on its surface that he has to scrape of before he can eat it. What do you think is going on? Explain to your friend why the quality of his frozen foods is so poor, and advise him about how he can prevent these problems.

Question 49

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 50

Consumer acceptance of irradiation is not indicated by media coverage.

Question 51

A new juice product is touted as having undergone "high-pressure processing" (HPP). Explain what HPP is, how it works, and what sorts of foods are preserved using this method.

Question 52

What are the functions of edible coatings in food preservation? Which foods are commonly coated? What purpose do edible biosensor stickers on food serve, and how is technology aiding in this area of food preservation?

Question 53

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

Question 54

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

Question 55

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

Question 56

Tomatoes are an ideal food to be irradiated because the process retains texture and taste.

Question 57

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 58

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

Question 59

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 60

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

Question 61

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