Question 1

If a consumer asked you about canning home-grown tomatoes, what advice would you give?

Accepted Answer

In the past, tomatoes have been an acid food with a pH below 4.5. These varieties were suitable for canning with the water bath canner as the heat and acid would destroy the microorganisms. Today's varieties of tomatoes may not be as acidic, with pH values above 4.5. Therefore, the water bath canning procedure is not sufficient to adequately process them. Each year the consumer must follow the guidelines of the United States Department of Agriculture, which probably include using the pressure canner or adding lemon juice or vinegar to the canning liquid to lower the pH.

Question 2

The network for the gel structure of strawberry jam is provided by"

Accepted Answer

A)  The berries 
B)  Acid 
C)  Sugar 
D)  Pectin 
E)  Gelatin 
A)  The berries 
B)  Acid 
C)  Sugar 
D)  Pectin 
E)  Gelatin D

Question 3

Freezer burn results from:

Accepted Answer

A)  Improperly packaged product 
B)  Slow freezing rate 
C)  Sublimation of ice 
D)  A and C 
E)  All of the above 
A)  Improperly packaged product 
B)  Slow freezing rate 
C)  Sublimation of ice 
D)  A and C 
E)  All of the above D

Question 4

Blanching is recommended before freezing:

Accepted Answer

A)  Low-acid fruits 
B)  Vegetables 
C)  Meats 
D)  Orange juice 
E)  None of these 
A)  Low-acid fruits 
B)  Vegetables 
C)  Meats 
D)  Orange juice 
E)  None of these

Question 5

A consumer asks why she can't can green beans using a water bath canner. Explain this to her, making sure to include what bacteria need to grow and, therefore, how canning acts to preserve food; the two types of canning processes and how each functions to preserve food; the type of food that green beans are; and why it is unsafe to can green beans by water bath.

Accepted Answer

[Bacteria need water, food, oxygen (most

Question 6

Freezing of emulsions causes:

Accepted Answer

A)  No change 
B)  Thickening of the thawed product 
C)  Changes in flavor 
D)  A broken emulsion 
E)  None of these 
A)  No change 
B)  Thickening of the thawed product 
C)  Changes in flavor 
D)  A broken emulsion 
E)  None of these

Question 7

Cheeses that are frozen may become crumbly.

Accepted Answer

A) True 
 B)False

Question 8

Most vegetables are blanched before freezing to halt enzyme action.

Accepted Answer

A) True 
 B)False

Question 9

Select one of the following foods and explain the problems associated with it on freezing and how to prevent them: mayonnaise, meringues, or starch-thickened mixture.

Accepted Answer

[Mayonnaise - The emulsion breaks on fre

Question 10

Sublimation is the:

Accepted Answer

A)  Destruction of microorganisms by heat during irradiation 
B)  Preservation of food by first freezing and then drying 
C)  Process that occurs during boiling 
D)  Transition from the frozen state directly to the gaseous state without becoming liquid 
E)  C and D 
A)  Destruction of microorganisms by heat during irradiation 
B)  Preservation of food by first freezing and then drying 
C)  Process that occurs during boiling 
D)  Transition from the frozen state directly to the gaseous state without becoming liquid 
E)  C and D

Question 11

Mrs. Jones freezes peaches in a simple (plain) sugar syrup. The peaches that float to the top of the package are brown. Mrs. Jones wants to know why. What would you tell her? (Use specific terms, but translate to understandable language.) How could she have prevented it?

Accepted Answer

[The peaches that floated to the top wer

Question 12

Fruits and vegetables usually are blanched in preparation for freezing.

Accepted Answer

A) True 
 B)False

Question 13

Explain in layman's terms the process of freezing peaches and green beans. This involves discussion of prevention of enzymatic browning, blanching, packaging, rate of freezing, storage time, thawing and cooking procedures.

Accepted Answer

[Peaches contain a polyphenolic compound

Question 14

All microorganisms are destroyed on freezing.

Accepted Answer

A) True 
 B)False

Question 15

Thermal death times in canning are much shorter at high processing temperatures than at lower ones.

Accepted Answer

A) True 
 B)False

Question 16

You are adding acid to either a pectin or starch mixture. If you add the acid at the beginning of the cooking process, what will happen to the pectin and starch and why?

Accepted Answer

[The pectin or starch will be

Question 17

Low-acid vegetables can be canned safely by:

Accepted Answer

A)  Using a pressure canner 
B)  Using a steamer 
C)  Using a boiling water bath 
D)  Cutting the vegetables in small pieces 
E)  Adding soda 
A)  Using a pressure canner 
B)  Using a steamer 
C)  Using a boiling water bath 
D)  Cutting the vegetables in small pieces 
E)  Adding soda

Question 18

To be canned in a water bath canner, a food needs to be:

Accepted Answer

A)  Cut in small pieces 
B)  Processed with salt 
C)  pH 4.5 or lower 
D)  pH 5 to pH 6 
E)  pH 7 or higher 
A)  Cut in small pieces 
B)  Processed with salt 
C)  pH 4.5 or lower 
D)  pH 5 to pH 6 
E)  pH 7 or higher

Question 19

Discuss optimal growth conditions for molds, yeasts, and bacteria in general terms.

Accepted Answer

Then for the methods of food preservatio

Question 20

Ice crystals are larger and drip loss is greater with rapid freezing than with slow freezing.

Accepted Answer

A) True 
 B)False

If a consumer asked you about canning home-grown tomatoes, what advice would you give?

The network for the gel structure of strawberry jam is provided by"

Freezer burn results from:

Blanching is recommended before freezing:

Freezing of emulsions causes:

Cheeses that are frozen may become crumbly.

Most vegetables are blanched before freezing to halt enzyme action.

Select one of the following foods and explain the problems associated with it on freezing and how to prevent them: mayonnaise, meringues, or starch-thickened mixture.

Sublimation is the:

Mrs. Jones freezes peaches in a simple (plain) sugar syrup. The peaches that float to the top of the package are brown. Mrs. Jones wants to know why. What would you tell her? (Use specific terms, but translate to understandable language.) How could she have prevented it?

Fruits and vegetables usually are blanched in preparation for freezing.

Explain in layman's terms the process of freezing peaches and green beans. This involves discussion of prevention of enzymatic browning, blanching, packaging, rate of freezing, storage time, thawing and cooking procedures.

All microorganisms are destroyed on freezing.

Thermal death times in canning are much shorter at high processing temperatures than at lower ones.

You are adding acid to either a pectin or starch mixture. If you add the acid at the beginning of the cooking process, what will happen to the pectin and starch and why?

Low-acid vegetables can be canned safely by:

To be canned in a water bath canner, a food needs to be:

Discuss optimal growth conditions for molds, yeasts, and bacteria in general terms.

Ice crystals are larger and drip loss is greater with rapid freezing than with slow freezing.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

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Exam 17: Food Preservation

If a consumer asked you about canning home-grown tomatoes, what advice would you give?

The network for the gel structure of strawberry jam is provided by"

Freezer burn results from:

Blanching is recommended before freezing:

Freezing of emulsions causes:

Cheeses that are frozen may become crumbly.

Most vegetables are blanched before freezing to halt enzyme action.

Select one of the following foods and explain the problems associated with it on freezing and how to prevent them: mayonnaise, meringues, or starch-thickened mixture.

Sublimation is the:

Mrs. Jones freezes peaches in a simple (plain) sugar syrup. The peaches that float to the top of the package are brown. Mrs. Jones wants to know why. What would you tell her? (Use specific terms, but translate to understandable language.) How could she have prevented it?

Fruits and vegetables usually are blanched in preparation for freezing.

Explain in layman's terms the process of freezing peaches and green beans. This involves discussion of prevention of enzymatic browning, blanching, packaging, rate of freezing, storage time, thawing and cooking procedures.

All microorganisms are destroyed on freezing.

Thermal death times in canning are much shorter at high processing temperatures than at lower ones.

You are adding acid to either a pectin or starch mixture. If you add the acid at the beginning of the cooking process, what will happen to the pectin and starch and why?

Low-acid vegetables can be canned safely by:

To be canned in a water bath canner, a food needs to be:

Discuss optimal growth conditions for molds, yeasts, and bacteria in general terms.

Ice crystals are larger and drip loss is greater with rapid freezing than with slow freezing.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters