Question 1

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

Accepted Answer

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 microorganismsF) B) and C)
G) A) and E)

Question 2

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

Accepted Answer

A)  10
B)  20
C)  25
D)  30E) B) and D)
F) A) and B)

Question 3

Potatoes and carrots are often blanched prior to drying to prevent

Accepted Answer

A)  enzymatic browning.
B)  the Maillard reaction.
C)  caramelization.
D)  hydrolytic and oxidative rancidity.E) B) and C)
F) All of the above

Question 4

Molds

Accepted Answer

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 incorrectF) D) and E)
G) A) and D)

Question 5

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

Accepted Answer

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.E) All of the above
F) A) and C)

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

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

Question 9

Aseptically packaging food is

Accepted Answer

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.E) A) and D)
F) C) and D)

Question 10

Canning is a _____-step process

Accepted Answer

A)  one
B)  two
C)  three
D)  fourE) A) and C)
F) B) and D)

Question 11

All of the following food items are highly perishable except

Accepted Answer

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

Question 12

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

Accepted Answer

The answer of What food crops do we regularly sun...

Question 13

Definition choices:
-sterilization

Accepted Answer

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 bacteriaF) A) and E)
G) C) and D)

Question 14

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

Accepted Answer

A)  iron
B)  thiamin
C)  calcium
D)  potassiumE) A) and B)
F) B) and C)

Question 15

Definition choices:
-cure

Accepted Answer

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 bacteriaF) A) and C)
G) C) and D)

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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 18

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

Accepted Answer

A) True 
 B)False

Question 19

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)

Accepted Answer

It is difficult to discuss nutrient rete...

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 28: Food Preservation

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

Correct AnswerverifiedShow Answer

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)

Correct AnswerAnswered by ExamLex AIIt is difficult to discuss nutrient rete...View AnswerShow Answer

Molds

Correct AnswerverifiedShow Answer

All of the following food items are highly perishable except

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Definition choices: -sterilization

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Aseptically packaging food is

Correct AnswerverifiedShow Answer

Potatoes and carrots are often blanched prior to drying to prevent

Correct AnswerverifiedShow Answer

Canning is a _____-step process

Correct AnswerverifiedShow Answer

Definition choices: -cure

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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It is difficult to discuss nutrient rete...
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