Question 1

Food contamination is obvious and detectable while food spoilage is not

Accepted Answer

A) True 
 B)False

Question 2

Spoilage contributes to the average North American family discarding about _____ percent of the food they purchase

Accepted Answer

A)  15
B)  20
C)  25
D)  30E) A) and B)
F) C) and D)

Question 3

Researchers at the United States Department of Agriculture (USDA)  found that _____ percent of the vitamin C content of fresh-cut cantaloupes was lost during irradiation

Accepted Answer

A)  4
B)  6
C)  12
D)  15
E)  none of the above answers is correctF) B) and D)
G) A) and D)

Question 4

Which of the following is not a potential disadvantage of freezing food?

Accepted Answer

A)  cell rupturing
B)  crystallization
C)  freezer burn
D)  fluid lossE) A) and B)
F) None of the above

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.F) None of the above
G) C) and D)

Question 6

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 trueF) B) and C)
G) None of the above

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

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

Question 9

Irradiation extends the shelf life of certain fruits, allowing them to retain desirable qualities for up to _____ days

Accepted Answer

A)  3
B)  8
C)  12
D)  16
E)  25F) A) and C)
G) A) and D)

Question 10

The process of pasteurization destroys

Accepted Answer

A)  the cell walls of the microorganisms.
B)  all the microorganisms, pathogenic and otherwise.
C)  nonspore-forming pathogenic microorganisms.
D)  microorganisms and prions, pathogenic or not.
E)  only certain spore-forming microorganisms.F) B) and C)
G) B) and E) C

Question 11

In general, foods can be kept frozen for 12 to 24 months

Accepted Answer

A) True 
 B)False  False

Question 12

Definition choices:
-Why does the food industry continue to investigate new methods of food preservation? What is the goal and why have we not found a single method that works for all foods?

Accepted Answer

The food industry continues to investigate new methods of food preservation for several reasons, with the overarching goal of ensuring that food remains safe, nutritious, and palatable for as long as possible after it has been produced. Here are some of the key reasons for the ongoing research into food preservation methods:

1. **Food Safety**: One of the primary reasons for food preservation is to prevent the growth of microorganisms, such as bacteria, yeasts, and molds, which can cause foodborne illnesses. New preservation methods are constantly being explored to enhance food safety and extend shelf life.

2. **Nutritional Integrity**: Preserving the nutritional value of food is essential. Different foods have varying nutrient profiles, and some preservation methods might degrade certain nutrients. Research aims to find methods that maintain or even enhance the nutritional content of food.

3. **Quality and Sensory Attributes**: Taste, texture, color, and aroma are important aspects of food that affect consumer acceptance. Preservation methods are sought that maintain or improve these sensory qualities over time.

4. **Economic Efficiency**: The food industry seeks to reduce waste and improve the efficiency of food distribution. By extending the shelf life of products, food can be transported over longer distances and stored for longer periods, reducing spoilage and economic losses.

5. **Sustainability**: There is a growing interest in finding preservation methods that are more environmentally friendly and sustainable. This includes reducing energy consumption, minimizing the use of chemicals, and finding natural alternatives.

6. **Consumer Demand**: As consumer preferences evolve, there is a demand for minimally processed foods with clean labels (fewer artificial preservatives). This drives the search for new preservation techniques that align with these preferences.

7. **Diversity of Food Products**: Different foods have different compositions, pH levels, water activities, and structural properties, which means that no single preservation method is effective for all types of food. For example, methods that work well for preserving meats may not be suitable for fruits and vegetables.

8. **Global Food Supply**: With a growing global population and the need to feed people in different regions, there is a need for robust food preservation methods that can ensure food security and access to a variety of foods year-round.

9. **Regulatory Compliance**: Food regulations and safety standards are continually updated to reflect new scientific findings and consumer health concerns. The food industry must adapt and find preservation methods that comply with these regulations.

10. **Technological Advancements**: Advances in technology and science open up new possibilities for food preservation. Innovations in packaging, for example, can work synergistically with preservation methods to extend shelf life.

In summary, the food industry continues to research new food preservation methods to address the complex and multifaceted challenges of keeping food safe, nutritious, and appealing, while also being economically viable and environmentally sustainable. The diversity of food types and consumer demands, along with the ever-evolving nature of technology and science, means that the search for the perfect preservation method is ongoing and likely to continue into the future.

Question 13

Modified-atmosphere packaging (MAP)  usually changes the air around the food by reducing oxygen and increasing _____ to extend the shelf life of the food

Accepted Answer

A)  carbon monoxide
B)  oxygen
C)  carbon dioxide
D)  ethylene gasE) B) and D)
F) All of the above

Question 14

Treating foods with gamma radiation renders them less susceptible to deterioration by generating powerful antioxidant molecules within the food

Accepted Answer

A) True 
 B)False

Question 15

Which of the following enzymes is/are involved in enzymatic browning?

Accepted Answer

A)  peroxidase
B)  lipase and sucrase
C)  ascorbic acid oxidase
D)  tyrosinase and polyphenolaseE) B) and C)
F) A) and D)

Question 16

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

Accepted Answer

A)  sun drying
B)  conventional drying
C)  osmotic drying
D)  freeze-dryingE) B) and D)
F) None of the above

Question 17

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 18

The food preservation method that is the oldest is

Accepted Answer

A)  freezing.
B)  canning.
C)  edible coatings.
D)  drying.
E)  freeze-drying.F) A) and E)
G) D) and E)

Question 19

Definition choices:
-edible coating

Accepted Answer

A)  thin material such as natural wax, oils, etc.that serves as a barrier to gas and moisture
B)  the preservation of foods through the use of vinegar
C)  the elimination of all microorganisms through extended 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 bacteriaF) A) and D)
G) A) and E)

Question 20

Definition choices:
-pickling

Accepted Answer

A)  thin material such as natural wax, oils, etc.that serves as a barrier to gas and moisture
B)  the preservation of foods through the use of vinegar
C)  the elimination of all microorganisms through extended 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 bacteriaF) A) and D)
G) A) and C)

Exam 28: Food Preservation

Food contamination is obvious and detectable while food spoilage is not

Correct Answer
verified

Spoilage contributes to the average North American family discarding about _____ percent of the food they purchase

Correct Answer
verified

Researchers at the United States Department of Agriculture (USDA) found that _____ percent of the vitamin C content of fresh-cut cantaloupes was lost during irradiation

Correct Answer
verified

Which of the following is not a potential disadvantage of freezing food?

Correct Answer
verified

The foods most susceptible to food spoilage are those that

Correct Answer
verified

Which of the following statements is false?

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Irradiation extends the shelf life of certain fruits, allowing them to retain desirable qualities for up to _____ days

Correct Answer
verified

The process of pasteurization destroys

Correct Answer
verified
C

In general, foods can be kept frozen for 12 to 24 months

Correct Answer
verified
False

Definition choices: -Why does the food industry continue to investigate new methods of food preservation? What is the goal and why have we not found a single method that works for all foods?

Modified-atmosphere packaging (MAP) usually changes the air around the food by reducing oxygen and increasing _____ to extend the shelf life of the food

Correct Answer
verified

Treating foods with gamma radiation renders them less susceptible to deterioration by generating powerful antioxidant molecules within the food

Correct Answer
verified

Which of the following enzymes is/are involved in enzymatic browning?

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

The food preservation method that is the oldest is

Correct Answer
verified

Definition choices: -edible coating

Correct Answer
verified

Definition choices: -pickling

Correct Answer
verified

Exam 28: Food Preservation

Food contamination is obvious and detectable while food spoilage is not

Correct AnswerverifiedShow Answer

Spoilage contributes to the average North American family discarding about _____ percent of the food they purchase

Correct AnswerverifiedShow Answer

Researchers at the United States Department of Agriculture (USDA) found that _____ percent of the vitamin C content of fresh-cut cantaloupes was lost during irradiation

Correct AnswerverifiedShow Answer

Which of the following is not a potential disadvantage of freezing food?

Correct AnswerverifiedShow Answer

The foods most susceptible to food spoilage are those that

Correct AnswerverifiedShow Answer

Which of the following statements is false?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Irradiation extends the shelf life of certain fruits, allowing them to retain desirable qualities for up to _____ days

Correct AnswerverifiedShow Answer

The process of pasteurization destroys

Correct AnswerverifiedC

In general, foods can be kept frozen for 12 to 24 months

Correct AnswerverifiedFalse

Definition choices: -Why does the food industry continue to investigate new methods of food preservation? What is the goal and why have we not found a single method that works for all foods?

Modified-atmosphere packaging (MAP) usually changes the air around the food by reducing oxygen and increasing _____ to extend the shelf life of the food

Correct AnswerverifiedShow Answer

Treating foods with gamma radiation renders them less susceptible to deterioration by generating powerful antioxidant molecules within the food

Correct AnswerverifiedShow Answer

Which of the following enzymes is/are involved in enzymatic browning?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The food preservation method that is the oldest is

Correct AnswerverifiedShow Answer

Definition choices: -edible coating

Correct AnswerverifiedShow Answer

Definition choices: -pickling

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
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Correct Answer
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Correct Answer
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C

Correct Answer
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False

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