Question 1

In rapid freezing,a large number of small ice crystals are formed.

Accepted Answer

In rapid freezing, a small number of large ice crystals are formed, which can damage the structure of the food. Slow freezing results in the formation of many small ice crystals, which are less damaging.

Question 2

Some controlled atmosphere storage units are hypobaric,thus the availability of _____ is reduced.&#10;A)carbon dioxide&#10;B)chloride&#10;C)nitrogen&#10;D)oxygen

Accepted Answer

Hypobaric storage units are low-pressure storage units that reduce oxygen availability, which is required for respiration in fruits and vegetables. Therefore, option D, oxygen, is reduced in hypobaric storage units.

Question 3

Refrigerator temperatures _____.&#10;A)typically range between 32 degrees F and 40 degrees F (0 degrees C and 4.5 degrees C)&#10;B)range from 45 degrees F to 68 degrees F (7 degrees C to 16 degrees C)&#10;C)are temperatures of 68 degrees F (16 degrees C)or lower&#10;D)range from 40 degrees F to 45 degrees F (4.5 degrees C to 7 degrees C)

Accepted Answer

D

Question 4

Freezing is the gentlest of all food-preservation methods.

Accepted Answer

Freezing can cause damage to the cell structure of many foods due to the expansion of water as it freezes, which is not considered the gentlest method of preservation. Methods like vacuum sealing or refrigeration are often gentler on the food's structure.

Question 5

Enzymes in fruits and vegetables are slowed down but not destroyed during freezing.

Accepted Answer

Freezing slows down enzyme activity but does not completely destroy them. This is why some fruits and vegetables can still be used for cooking or baking after being frozen.

Question 6

Water contained in foods does not contain any solutes.

Accepted Answer

Water contained in foods can contain solutes such as minerals, vitamins, and other nutrients.

Question 7

For most foods,refrigeration extends the shelf life by _____.&#10;A)a few days or week&#10;B)at least two weeks&#10;C)no more than two days&#10;D)a minimum of one week and up to six weeks

Accepted Answer

Refrigeration can extend the shelf life of most foods by a few days or up to a week. Some foods, such as deli meats or cheeses, may last longer, but in general, refrigeration does not extend the shelf life by more than a week or two. Therefore, choice A is the best answer.

Question 8

Freezing food makes the texture of a product _____ when it thaws.&#10;A)harder&#10;B)significantly drier&#10;C)crispier&#10;D)much softer

Accepted Answer

Freezing food causes ice crystals to form, which can damage the cellular structure of the product. When it thaws, the ice crystals melt and can make the food softer than it was before freezing. However, this can also depend on the type of food being frozen and thawed.

Question 9

Freezing _____.&#10;A)does not sterilize foods&#10;B)does not retard the growth of microorganisms&#10;C)stops chemical changes in food that cause spoilage&#10;D)is an effective method of sterilizing foods

Accepted Answer

Freezing does not sterilize foods; it only slows down the growth of microorganisms and chemical changes that cause spoilage.

Question 10

Historically,the first mechanical ammonia refrigeration system was invented in 1875.

Accepted Answer

The first mechanical ammonia refrigeration system was indeed invented in 1875 by Carl von Linde.

Question 11

Blanching _____ enzymes in vegetables.&#10;A)activates&#10;B)inactivates&#10;C)slows down&#10;D)speeds up

Accepted Answer

The answer of Blanching _____ enzymes in vegetables.&#10;A)activates&#10;B)inactivates&#10;C)slows down&#10;D)speeds up...

Question 12

Enzymes in fruits can cause _____.&#10;A)flavor changes&#10;B)compaction and increased sugar levels&#10;C)browning and loss of vitamin C&#10;D)rancidity

Accepted Answer

The answer of Enzymes in fruits can cause _____.&#10;A)flavor changes&#10;B)compaction...

Question 13

Regular glass jars are suitable for all packs and are especially good for liquid packs.

Accepted Answer

The answer of Regular glass jars are suitable for all...

Question 14

Cool storage is considered any temperature from 68 degrees F to 28 degrees F (16 degrees C to -2 degrees C).

Accepted Answer

The answer of Cool storage is considered any temperature from...

Question 15

Refrigerated storage requires humidity of _____.&#10;A)approximately 70 percent&#10;B)between 60 percent to 65 percent&#10;C)between 80 percent to 95 percent&#10;D)a maximum of 50 percent

Accepted Answer

The answer of Refrigerated storage requires humidity of _____.&#10;A)approximately 70...

Question 16

No other form of food preservation currently offers the convenience that frozen foods do.

Accepted Answer

The answer of No other form of food preservation currently...

Question 17

_____ freezing occurs with the use of liquid nitrogen,a cryogenic liquid.&#10;A)Destructive&#10;B)Uneven&#10;C)Extremely rapid&#10;D)Very slow

Accepted Answer

The answer of _____ freezing occurs with the use of...

Question 18

Freezing destroys microorganisms.

Accepted Answer

The answer of Freezing destroys microorganisms....

Question 19

_____ during freezer storage produces freezer burn.&#10;A)Moisture loss&#10;B)Added moisture&#10;C)A temperature that is too warm&#10;D)A temperature that is too cold

Accepted Answer

The answer of _____ during freezer storage produces freezer burn.&#10;A)Moisture...

Question 20

Refrigeration is not good for every food.

Accepted Answer

The answer of Refrigeration is not good for every food....

Deck 10: Cold