Exam 17: Food Preservation

Jams and pickles, which rely on osmotic pressure and a low pH respectively, to destroy microorganisms also need to be processed by

Explain in layman's terms the process of canning peaches and green beans. This involves discussion of sterilization, acid vs. low acid products, raw vs. hot pack, water bath vs. pressure canning, storage time, cooking procedures.

Toxin from Clostridium botulinum is most likely to form in improperly processed canned:

Dennis' mother fixes him a peanut butter and mayonnaise sandwich for his school lunch. She freezes it, takes it out, and puts it in his lunch box. 1.Describe what the sandwich is like by lunch time? 2.What caused this to happen?

The type of microorganism that can exist at the lowest moisture level is:

Kimchi is preserved because:

Viscosity of a fruit juice to determine the pectin content and, therefore, the amount of sugar to add, is determined by

In canning, either the hot or cold pack can be used. The cold pack fruits or vegetables tend to float above the bottom of the jar. What part of the plant cell structure causes this? 2.What happens to it when the hot pack is used, that makes the fruit or vegetable easier to pack?

Freezing egg whites presents no problems, but freezing egg yolks is another matter. Why?

Killing of microorganisms during canning is dependent on:

The preservation achieved in jelly is due primarily to

Flat-sour spoilage in canned foods can be detected because of bulging lids.

All of the following are needed for jelly formation except:

The pH of a jelly mixture must be below 3.5 for gel formation.

You read a research article that states that frozen fish and poultry become rancid through oxidative rancidity faster than beef does. After studying fats and oxidative rancidity, explain the reasons for this.

In canning, the innermost part of the food must reach the desired temperature for the canning procedure to be safe.

The rate of freezing is important when freezing meats because:

Describe when the water bath canner and the pressure canner would be used.

The packaging material used on over-the-counter meats is acceptable for long-term freezer storage of meat.

For each of the three major ingredients in jellies listed below identify one fact that elates it to making good quality jelly.