Food Preservation

Question 1

most perishables are foods with large concentrations of ____ and ____

Answer 1

protein and water

Question 2

semi-perishables contain remain edible for several ____ if stores properly

Answer 2

months

Question 3

nonperishable items contain. very little ____ and _____ and keep for months with minimal loss to quality

Answer 3

protein and water

Question 4

examples of semi perishable foods

Answer 4

potatoes
carrots
onions
apples

Question 5

examples of nonperishables

Answer 5

nuts
cereals
pasta
beans

Question 6

________ are responsible for some of biological reactions in foods that contribute to their deterioration

Answer 6

microorganisms

Question 7

meat, eggs, milk, and opened canned goods are spoiled mostly by ______

Answer 7

bacteria

Question 8

high sugar food are mostly spoiled by _______

Answer 8

yeast
molds

Question 9

high sugar foods and cheese and bread are mostly spoiled by______

Answer 9

molds

Question 10

chemical reactions that contribute to spoilage often involve __________.

______ may also contribute to the chemical deterioration of food

Answer 10

enzymes
hydrolysis

Question 11

examples of physical changes in food

Answer 11

evaporation
drip loss (jello)
separation (water and oil)

Question 12

list some food preservation methods

Answer 12

drying
curing
fermenting
pickling
canning

Question 13

the removal of the food’s water which effectively inhibits the growth of microorganisms and simultaneously makes the food lighter to transoirt

Answer 13

drying

Question 14

when high concentrations of salt bind to the water in the food making it unavailable to microorganisms

Answer 14

curing

Question 15

conversion of CHO to carbon dioxide and alcohol by yeast or bacteria

Answer 15

fermentation

Question 16

chemical and biochemical changes in fermentation depend on …?

Answer 16

raw material
selected microorganisms
various processing steps

Question 17

______ bacteria are some of the most common bacteria used in fermentation

Answer 17

lactic acid

Question 18

milk can be fermented into

Answer 18

cheese
yogurt
buttermilk
sour cream

Question 19

meats can be fermented into

Answer 19

sausages
fish

Question 20

grains can be fermented into

Answer 20

yeast breads
beer
whiskey

Question 21

grains can be fermented into

Answer 21

yeast breads
beer
whiskey

Question 22

veggies can be fermented to make

1. cucumbers
2. olives
3. cabbage
4. Chinese cabbage
5. soybeans

Answer 22

1. pickles
2. green olives
3. sauerkraut
4. Kimchi
5. Miso, soy sauce, tempeh

Question 23

fruit (grapes) can be fermented to make _______

Answer 23

wine

Question 24

pickling preserves food by _________
______ and _____ are often used

Answer 24

acidification
vinegar and salt

Question 25

__________ is one important contaminant that is inhibited if pickled correctly so check the pH

Answer 25

clostridium botulinum

Question 26

canning is a _____ step process 1. ______ 2. ______

Answer 26

two 1. food is prepared by being packed into sealed containers 2. containers canned or heated

Question 27

two major techniques used for canning either is ________ or _______

Answer 27

boiling water pressure canning

Question 28

most food poisoning cases of C. botulinum are linked to ________

Answer 28

home canning (4.4 pH or lower to be safe)

Question 29

what is edible coatings

Answer 29

a think layer of edible material that serves as a barrier to gas and moisture

Question 30

heat preservation methods

Answer 30

boiling pasteurization ohmic heating

Question 31

boiling preservation

Answer 31

10 minutes

Question 32

pasteurization

Answer 32

liquids heated to a temp for a certain amount of time

Question 33

ohmic heating is when a ________ goes through the food and generated enough heat to Destry the microorganisms

Answer 33

electrical current

Question 34

___% of all food consumed in the US are refrigerated or frozen

Answer 34

50%

Question 35

freezer temp should be at _____ or below to help maintain food

Answer 35

0 degrees F

Question 36

irradiation includes the food being passed through an enclosed chamber where it is exposed to an _______ which renders it less susceptible to deterioration and destroys many. microorganisms

Answer 36

ionizing energy source

Question 37

cons of irradiation

Answer 37

possible nutrient loss environmental hazards

Question 38

if it is irradiate it has to be ______

Answer 38

on the package or the symbol on the package

Question 39

some examples of food that can be irradiated

Answer 39

beef and pool lettuce and spinach shell fish spices and seasoning

Question 40

this technique uses the visible spectrum of radiation and exposes food to brief flashes of light which disrupts the cell membranes in bacterial cells.

Answer 40

pulse light

Question 41

ozonation is effective disinfectant and sanitizer and disrupts the ______

Answer 41

cell walls of bacteria and viruses

Question 42

preservatives can be divided into two categories according to function 1. _________ 2. __________

Answer 42

those which act to control or prevent growth of microbes the ones used to control deteriorative chemical runs such as rancidity

Question 43

macronutrients, fat soluble vitamins and minerals are relatively unaffected by ________ but are from ______

Answer 43

processing overcooking

Question 44

most susceptible to loss in sense of nutrients is ______

Answer 44

water soluble vitamins

Question 45

gold standard of nutrient retention data is the ___________

Answer 45

USDA Table of Nutrient Retention Factors

Question 46

the USDA Table of Nutrient Retention Factors includes ____ does not include __________

Answer 46

only includes food prepared with a few standard techniques does not include data for any preservation process