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Nutrition Application > Food Preservation > Flashcards

Food Preservation Flashcards

1
Q

most perishables are foods with large concentrations of ____ and ____

A

protein and water

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2
Q

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

A

months

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3
Q

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

A

protein and water

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4
Q

examples of semi perishable foods

A

potatoes
carrots
onions
apples

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5
Q

examples of nonperishables

A

nuts
cereals
pasta
beans

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6
Q

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

A

microorganisms

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7
Q

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

A

bacteria

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8
Q

high sugar food are mostly spoiled by _______

A

yeast
molds

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9
Q

high sugar foods and cheese and bread are mostly spoiled by______

A

molds

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10
Q

chemical reactions that contribute to spoilage often involve __________.

______ may also contribute to the chemical deterioration of food

A

enzymes
hydrolysis

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11
Q

examples of physical changes in food

A

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

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12
Q

list some food preservation methods

A

drying
curing
fermenting
pickling
canning

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13
Q

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

A

drying

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14
Q

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

A

curing

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15
Q

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

A

fermentation

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16
Q

chemical and biochemical changes in fermentation depend on …?

A

raw material
selected microorganisms
various processing steps

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17
Q

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

A

lactic acid

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18
Q

milk can be fermented into

A

cheese
yogurt
buttermilk
sour cream

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19
Q

meats can be fermented into

A

sausages
fish

20
Q

grains can be fermented into

A

yeast breads
beer
whiskey

21
Q

grains can be fermented into

A

yeast breads
beer
whiskey

22
Q

veggies can be fermented to make

  1. cucumbers
  2. olives
  3. cabbage
  4. Chinese cabbage
  5. soybeans
A
  1. pickles
  2. green olives
  3. sauerkraut
  4. Kimchi
  5. Miso, soy sauce, tempeh
23
Q

fruit (grapes) can be fermented to make _______

A

wine

24
Q

pickling preserves food by _________
______ and _____ are often used

A

acidification
vinegar and salt

25
Q

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

A

clostridium botulinum

26
Q

canning is a _____ step process

  1. ______
  2. ______
A

two

  1. food is prepared by being packed into sealed containers
  2. containers canned or heated
27
Q

two major techniques used for canning either is ________ or _______

A

boiling water
pressure canning

28
Q

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

A

home canning (4.4 pH or lower to be safe)

29
Q

what is edible coatings

A

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

30
Q

heat preservation methods

A

boiling
pasteurization
ohmic heating

31
Q

boiling preservation

A

10 minutes

32
Q

pasteurization

A

liquids heated to a temp for a certain amount of time

33
Q

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

A

electrical current

34
Q

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

A

50%

35
Q

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

A

0 degrees F

36
Q

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

A

ionizing energy source

37
Q

cons of irradiation

A

possible nutrient loss
environmental hazards

38
Q

if it is irradiate it has to be ______

A

on the package or the symbol on the package

39
Q

some examples of food that can be irradiated

A

beef and pool
lettuce and spinach
shell fish
spices and seasoning

40
Q

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

A

pulse light

41
Q

ozonation is effective disinfectant and sanitizer and disrupts the ______

A

cell walls of bacteria and viruses

42
Q

preservatives can be divided into two categories according to function

  1. _________
  2. __________
A

those which act to control or prevent growth of microbes

the ones used to control deteriorative chemical runs such as rancidity

43
Q

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

A

processing

overcooking

44
Q

most susceptible to loss in sense of nutrients is ______

A

water soluble vitamins

45
Q

gold standard of nutrient retention data is the ___________

A

USDA Table of Nutrient Retention Factors

46
Q

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

A

only includes food prepared with a few standard techniques

does not include data for any preservation process

Nutrition Application (15 decks)

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