Question 1

Pulsed light disrupts the cell membranes of the bacterial cells and also kills fungi, spores, viruses, protozoa, and cysts.

Accepted Answer

A) True 
 B)False  True

Question 2

A friend mentions that he thinks something is wrong with his freezer because he has noticed several problems when preparing or eating frozen foods he has purchased. He complains that frozen vegetables sometimes taste funny, aren't the right color, or are spongy or mushy in texture; ice cream grows a layer of ice "fuzz" on its surface that he has to scrape of before he can eat it. What do you think is going on? Explain to your friend why the quality of his frozen foods is so poor, and advise him about how he can prevent these problems.

Accepted Answer

It sounds like your friend may be experiencing freezer burn. Freezer burn occurs when food is not properly sealed and air is able to come into contact with the food, causing moisture to evaporate and the food to become dehydrated. This can result in changes in taste, color, and texture, as well as the formation of ice crystals on the surface of the food.

To prevent freezer burn, your friend should make sure that all of his frozen foods are properly sealed in airtight containers or freezer bags. He should also try to remove as much air as possible from the packaging before sealing it. Additionally, it's important to keep the freezer at a consistent temperature, ideally at 0°F (-18°C) or lower, to prevent fluctuations that can contribute to freezer burn.

It's also a good idea for your friend to rotate his frozen foods regularly, using older items before newer ones, to ensure that nothing sits in the freezer for too long and becomes susceptible to freezer burn.

By taking these steps, your friend can help preserve the quality of his frozen foods and prevent the issues he has been experiencing.

Question 3

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  True

Question 4

What is one of the oldest methods of preserving meat and fish?

Accepted Answer

A)  freezing 
B)  parboiling 
C)  irradiating 
D)  curing 
A)  freezing 
B)  parboiling 
C)  irradiating 
D)  curing

Question 5

What are the functions of edible coatings in food preservation? Which foods are commonly coated? What purpose do edible biosensor stickers on food serve, and how is technology aiding in this area of food preservation?

Accepted Answer

Edible coatings serve several functions

Question 6

Tomatoes are an ideal food to be irradiated because the process retains texture and taste.

Accepted Answer

A) True 
 B)False

Question 7

The typical North American family discards about one-third of the food it purchases.

Accepted Answer

A) True 
 B)False

Question 8

Scientists have invented an edible alert sensor that can be scanned by a smartphone to determine

Accepted Answer

A)  whether or not a food contains gluten. 
B)  if a food is organic. 
C)  whether or not the food is spoiled. 
D)  what country the food originated from. 
A)  whether or not a food contains gluten. 
B)  if a food is organic. 
C)  whether or not the food is spoiled. 
D)  what country the food originated from.

Question 9

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 10

Which of the following animals has the most active proteases?

Accepted Answer

A)  fish 
B)  chicken 
C)  lamb 
D)  cow 
A)  fish 
B)  chicken 
C)  lamb 
D)  cow

Question 11

A new juice product is touted as having undergone "high-pressure processing" (HPP). Explain what HPP is, how it works, and what sorts of foods are preserved using this method.

Accepted Answer

High-pressure processing (HPP) is a meth

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Hot-packed canned foods are heated to at least _____°F in syrup, juice, or water prior to being poured into sterilized jars.

Accepted Answer

A)  150 
B)  170 
C)  185 
D)  212 
A)  150 
B)  170 
C)  185 
D)  212

Question 15

Foods wrapped tightly in air-tight, vapor-resistant materials usually are not susceptible to freezer burn.

Accepted Answer

A) True 
 B)False

Question 16

The majority of Clostridium botulinum food poisoning cases in the United States are traced back to errors in

Accepted Answer

A)  irradiation. 
B)  curing. 
C)  drying. 
D)  canning. 
A)  irradiation. 
B)  curing. 
C)  drying. 
D)  canning.

Question 17

A food preservation process utilizing ultra-high pressures to inhibit the chemical processes of food deterioration is known as pascalization.

Accepted Answer

A) True 
 B)False

Question 18

How do we define food spoilage ? Discuss food spoilage including physical, chemical, and biological hazards. Include the requirements for bacterial growth.

Accepted Answer

Food spoilage can be defined as the proc

Question 19

Irradiation of a food results in disruption of the DNA within the nuclei of cells within that food, including microbial cells.

Accepted Answer

A) True 
 B)False

Question 20

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)  cheese 
A)  wheat flour 
B)  white potatoes 
C)  herbs and spices 
D)  cheese

Exam 28: Food Preservation

Pulsed light disrupts the cell membranes of the bacterial cells and also kills fungi, spores, viruses, protozoa, and cysts.

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.

What is one of the oldest methods of preserving meat and fish?

What are the functions of edible coatings in food preservation? Which foods are commonly coated? What purpose do edible biosensor stickers on food serve, and how is technology aiding in this area of food preservation?

Tomatoes are an ideal food to be irradiated because the process retains texture and taste.

The typical North American family discards about one-third of the food it purchases.

Scientists have invented an edible alert sensor that can be scanned by a smartphone to determine

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

Which of the following animals has the most active proteases?

A new juice product is touted as having undergone "high-pressure processing" (HPP). Explain what HPP is, how it works, and what sorts of foods are preserved using this method.

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

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

Hot-packed canned foods are heated to at least _____°F in syrup, juice, or water prior to being poured into sterilized jars.

Foods wrapped tightly in air-tight, vapor-resistant materials usually are not susceptible to freezer burn.

The majority of Clostridium botulinum food poisoning cases in the United States are traced back to errors in

A food preservation process utilizing ultra-high pressures to inhibit the chemical processes of food deterioration is known as pascalization.

How do we define food spoilage ? Discuss food spoilage including physical, chemical, and biological hazards. Include the requirements for bacterial growth.

Irradiation of a food results in disruption of the DNA within the nuclei of cells within that food, including microbial cells.

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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Government Food Regulations

Careers in Food and Nutrition

Filters