Question 1

Edible coatings are commonly used to protect fruits, vegetables, cheeses, in-shell eggs, and processed meats.

Accepted Answer

A) True 
 B)False

Question 2

A shipping container used to transport produce that is equipped with mechanical controls to regulate the composition of the air inside is an example of

Accepted Answer

A)  ozonation equipment. 
B)  controlled-atmosphere packaging. 
C)  pascalization in food preservation. 
D)  a cold pasteurization method. 
A)  ozonation equipment. 
B)  controlled-atmosphere packaging. 
C)  pascalization in food preservation. 
D)  a cold pasteurization method.

Question 3

Consumer acceptance of irradiation is not indicated by media coverage.

Accepted Answer

A) True 
 B)False

Question 4

Fermentation is the conversion of carbohydrates to carbon dioxide and alcohol by which of the following?

Accepted Answer

A)  sugar 
B)  oxygen 
C)  recipe 
D)  yeasts or bacteria 
A)  sugar 
B)  oxygen 
C)  recipe 
D)  yeasts or bacteria

Question 5

Irradiation of ground beef changes the meat's

Accepted Answer

A)  aroma. 
B)  taste. 
C)  texture. 
D)  All of these are correct. 
E)  None of these are correct. 
A)  aroma. 
B)  taste. 
C)  texture. 
D)  All of these are correct. 
E)  None of these are correct.

Question 6

The prime biological factors involved in ________________ are microorganisms such as bacteria, yeasts, and molds.

Accepted Answer

A)  vegetables 
B)  food spoilage 
C)  moisture 
D)  normal room air 
A)  vegetables 
B)  food spoilage 
C)  moisture 
D)  normal room air

Question 7

The green Radura symbol identifies

Accepted Answer

A)  home canned foods. 
B)  genetically modified foods. 
C)  irradiated food. 
D)  foods that have undergone high-pressure processing. 
A)  home canned foods. 
B)  genetically modified foods. 
C)  irradiated food. 
D)  foods that have undergone high-pressure processing.

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

What is curing? What are the principles behind this preservation method? Discuss smoking as an optional treatment. Describe the principles behind the fermentation and pickling processes. How are pickles made?

Accepted Answer

Curing is a preservation method that inv

Question 10

All of the following are high water content foods that are highly perishable except

Accepted Answer

A)  tomatoes. 
B)  onions. 
C)  berries. 
D)  peaches. 
A)  tomatoes. 
B)  onions. 
C)  berries. 
D)  peaches.

Question 11

Which of the following occurs when a solid changes directly into a vapor without passing through the liquid phase?

Accepted Answer

A)  vaporization 
B)  sublimation 
C)  carefully controlled hot air 
D)  midair 
A)  vaporization 
B)  sublimation 
C)  carefully controlled hot air 
D)  midair

Question 12

A special piece of equipment called a pressure canner allows higher temperatures to be reached in order to properly preserve __________________.

Accepted Answer

A)  most fruits and tomatoes 
B)  foods with pH below 4.6 
C)  lemons 
D)  meats and vegetables 
A)  most fruits and tomatoes 
B)  foods with pH below 4.6 
C)  lemons 
D)  meats and vegetables

Question 13

Aseptically packaging food is a process

Accepted Answer

A)  in which sterilized foods go into sterilized packaging under sterile conditions. 
B)  in which the food is sterilized in the package. 
C)  in which the foods are handled in sterilized plants. 
D)  which creates space food. 
A)  in which sterilized foods go into sterilized packaging under sterile conditions. 
B)  in which the food is sterilized in the package. 
C)  in which the foods are handled in sterilized plants. 
D)  which creates space food.

Question 14

Radio frequency is used to preserve foods such as fresh fruits and vegetables and meats.

Accepted Answer

A) True 
 B)False

Question 15

In commercial freezing of food, the use of vacuum packaging has almost eliminated the problem of

Accepted Answer

A)  cell rupturing. 
B)  fine crystallization. 
C)  freezer burn. 
D)  fluid loss. 
A)  cell rupturing. 
B)  fine crystallization. 
C)  freezer burn. 
D)  fluid loss.

Question 16

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 17

What type of drying technique is used on quick-cooking hot cereals and mashed potato flakes?

Accepted Answer

A)  drum drying 
B)  vacuum drying 
C)  spray drying 
D)  sun-drying 
A)  drum drying 
B)  vacuum drying 
C)  spray drying 
D)  sun-drying

Question 18

Checking cracks the skin of a fruit, thereby improving skin texture and shortening the drying time by ________________________.

Accepted Answer

A)  the surrounding pressure 
B)  exposing more surface area to drying 
C)  enzymatic browning 
D)  hot air 
A)  the surrounding pressure 
B)  exposing more surface area to drying 
C)  enzymatic browning 
D)  hot air

Question 19

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

We regularly sun-dry a variety of food c

Question 20

In which of the following drying methods does sublimation take place?

Accepted Answer

A)  sun-drying 
B)  conventional drying 
C)  osmotic drying 
D)  freeze-drying 
A)  sun-drying 
B)  conventional drying 
C)  osmotic drying 
D)  freeze-drying

Exam 28: Food Preservation

Edible coatings are commonly used to protect fruits, vegetables, cheeses, in-shell eggs, and processed meats.

A shipping container used to transport produce that is equipped with mechanical controls to regulate the composition of the air inside is an example of

Consumer acceptance of irradiation is not indicated by media coverage.

Fermentation is the conversion of carbohydrates to carbon dioxide and alcohol by which of the following?

Irradiation of ground beef changes the meat's

The prime biological factors involved in ________________ are microorganisms such as bacteria, yeasts, and molds.

The green Radura symbol identifies

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

What is curing? What are the principles behind this preservation method? Discuss smoking as an optional treatment. Describe the principles behind the fermentation and pickling processes. How are pickles made?

All of the following are high water content foods that are highly perishable except

Which of the following occurs when a solid changes directly into a vapor without passing through the liquid phase?

A special piece of equipment called a pressure canner allows higher temperatures to be reached in order to properly preserve __________________.

Aseptically packaging food is a process

Radio frequency is used to preserve foods such as fresh fruits and vegetables and meats.

In commercial freezing of food, the use of vacuum packaging has almost eliminated the problem of

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

What type of drying technique is used on quick-cooking hot cereals and mashed potato flakes?

Checking cracks the skin of a fruit, thereby improving skin texture and shortening the drying time by ________________________.

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.

In which of the following drying methods does sublimation take place?

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