Question 1

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. 
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 2

Matching
Definition choices:
-sterilization

Accepted Answer

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 
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

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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

Question 5

The foods most susceptible to food spoilage are those that

Accepted Answer

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. 
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 6

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

Accepted Answer

A) True 
 B)False

Question 7

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.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following statements is false?

Accepted Answer

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 
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

Question 9

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

Accepted Answer

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. 
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 10

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. 
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 11

Matching
Definition choices:
-pickling

Accepted Answer

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 
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

Question 12

Two major factors that spoil food are _____ and _____.

Accepted Answer

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

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Which of the following 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 microorganisms 
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 15

Proponents of irradiation state that irradiation

Accepted Answer

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 
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 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

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

Question 18

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

Accepted Answer

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

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 28: Food Preservation

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

Matching Definition choices: -sterilization

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

Potatoes and carrots are often blanched prior to drying to prevent

The foods most susceptible to food spoilage are those that

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

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.

Which of the following statements is false?

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

Aseptically packaging food is

Matching Definition choices: -pickling

Two major factors that spoil food are _____ and _____.

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

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

Proponents of irradiation state that irradiation

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

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

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

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

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

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Two major factors that spoil food are _ and _.