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Food Safety and Quality > Chapter 9 > Flashcards

Chapter 9 Flashcards

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Gourmet Food flashcards
1
Q

What is food processing?

A

The set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry

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2
Q

What are the examples of food processing?

A

Chopping
mixing
cooking
pasteurizing
emulsifying

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3
Q

What is the process of treating and handling food to stop or greatly slow down spoilage caused or accelerated by microorganisms?

A

Food preservation

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4
Q

What are examples of food preservation methods?

A

drying
canning
curing
fermentation
pickling
edible coating

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5
Q

True or False. How a food is packaged influences its shelf-life.

A

True

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6
Q

All of the food preservation processes work by ___________ the activity and growth of disease-causing bacteria or by killing the bacteria altogether.

A

slowing down

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7
Q

What is the purpose of heat preservation?

A

To eliminate pathogens (organisms that
cause disease)
To eliminate or reduce spoilage organisms
To extend the shelf life of the food
To improve the palatability of the food

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8
Q

What is heat capacity?

A

The amount of heat energy necessary to cause a given mass of a substance to change 1°

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9
Q

What is specific heat?

A

A ratio where the heat capacity of a substance is compared to water

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10
Q

What is the transfer of heat from molecule to molecule and is the major method of transfer through a solid?

A

Conduction

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11
Q

What occurs when currents are set up in heated liquid or gas?

A

Convection

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12
Q

What occurs when heat is transferred from a radiant heat source?

A

radiation

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13
Q

What are the methods of mild heat treatment?

A

boiling
pasteurization
blanching

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14
Q

What is an example of severe heat treatment?

A

Canning

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15
Q

What is the main purpose of blanching?

A

Inactivate enzymes that would cause the deterioration of food during frozen storage

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16
Q

What is a two step process?

A

canning

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17
Q

What are the 2 methods of canning?

A

Boiling water processing
pressure canning

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18
Q

What cannot survive in an acidic environment?

A

Clostridium botulinum

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19
Q

pH < 4.6:

A

boiling-water processing

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20
Q

pH > 4.6:

A

pressure canning

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21
Q

What is the D value?

A

The logarithmic death rate

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22
Q

What is the purpose of refrigeration?

A

Slow down the biological, chemical, and physical reactions that shorten the shelf life of food.

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23
Q

What are the four problems with frozen food?

A

freezer burn
cell rupturing
fluid loss
recrystallization

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24
Q

What are two examples of drying?

A

sun-drying
commercial drying

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25
Q

During freeze drying what does ice sublimate into

A

A vapor

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26
Q

What is the preservation of food through the use of salt and drying?

A

curing

27
Q

What is the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria?

A

Fermentation

28
Q

What uses vinegar?

A

pickling

29
Q

What is a thin layer of edible material that serves as a barrier to gas and mosture?

A

edible coating

30
Q

What is the purpose of edible coating?

A

increase shelf life
impart improved handling characteristics
improve appearance
serve as a vehicle for added ingredients

31
Q

True or False. Americans have decreased their fruit and vegetable eating occasions by nearly 10% since 2004.

A

True

32
Q

The main food safety aim of post- harvest handling is the prevention of increasing __________.

A

risk

33
Q

Current technologies or practices ____________ any hazard acquired during post- harvest processing or packaging.

A

do not effectively eliminate

34
Q

What has the potential for cross contamination?

A

size reduction

35
Q

What removed soil, other gross debris, and plant tissue exudates that occur during cutting?

A

Washing

36
Q

What is treating water with an agent that is designed to prevent cross-contamination during washing?

A

Sanitizing

37
Q

What is the most common sanitizing agent?

A

chlorine based

38
Q

What will reduce the amount of free water and may reduce microbial growth?

A

drying

39
Q

__________under hygienically controlled conditions immediately after drying has a role of protection in both whole and fresh-cut produce.

A

Packing

40
Q

____________will not eliminate contamination that occurred previously. However, the growth of bacteria may be slower under refrigerated conditions.

A

Refrigeration

41
Q

A food preservation process in which foods are treated with low doses of gamma rays, X-rays, or electrons.

A

food irradiation

42
Q

Food irradiation employs controlled amounts of _______________ to destroy bacteria, pathogens, and pests in food and agricultural products, greatly reducing the threat of foodborne disease.

A

ionizing radiation

43
Q

What is ionizing?

A

having sufficient energy to create positive and negative charges

44
Q

_____ requires that foods that have been irradiated bear the “radura” logo along with the statement “Treated with radiation” or “Treated by irradiation.”

A

FDA

45
Q

1 gray equal to

A

1 Joule/kg

46
Q

How are the types of radiation chosen?

A

They do not induce radioactivity

47
Q

Inactivates microorganisms by damaging a critical element in the cell, most often the

A

genetic material

48
Q

What is the mechanisms of inactviation?

A

Damage to the genetic material by direct or indirect “hits.”

49
Q

Direct collision

A

between the radiation energy and the genetic material

50
Q

Indirect collision

A

the radiation ionizes an adjacent molecule, which in turn reacts with the genetic material.

51
Q

In most cells, the adjacent molecule is usually

A

water

52
Q

What are the benefits of irradiation?

A

improve food safety
provide economic savings
extend shelf life
provide alternative to chemical treatments

53
Q

What is an advantage of irradiation?

A

Radiation treatment causes practically no temperature rise in the product.

54
Q

What is a disadvantage of irradiation?

A

Accelerated electrons have low penetrability thus the practically usable penetration depth- limit for 10 MeV (mega-electronvolt) electrons in high moisture food is 3.9 cm.

55
Q

What are issues confronting use of irradiation?

A

Radiolytic products
Vitamin and nutrient losses
Sensory changes

56
Q

What are examples of a radiolytic products?

A

Benzene and 2-ACBs

57
Q

What are 2-ACBs?

A

A special class of cyclic compounds being formed on irradiation of fat- containing foods

58
Q

What vitamin is the most vulnerable to radiation?

A

thiamine

59
Q

What foods are not likely candidates for irradiation?

A

Milk, certain cheeses, eggs, and some fruits and vegetables

60
Q

What is a disadvantage of irradiation compared to thermal processing?

A

the lack of enzyme inhibition in foods

61
Q

True or False. Food irradiation would be misused as an alternative to proper food- processing plant sanitation and cleanliness practices.

A

True

62
Q

True or False. FDA evaluates irradiation as a food additive on the logic that it affects the characteristics of the food or becomes a component in the food; however nothing is physically added to the food.

A

True

63
Q

Bulk foods, such as fruits and vegetables, are _________ to be individually labeled or to have a label next to the sale container.

A

required

64
Q
A

Food Safety and Quality (8 decks)

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