2 Answer:
Refrigeration is the most effective means of preserving a food
product.
a. true
b. false
3 Answer:
Chemical drying uses a chemical substance to remove moisture from
the surface of a food.
a. true
b. false
4 Answer:
Food preservation is a condition in which food becomes unsafe to
eat.
a. true
b. false
5 Answer:
The palatability of a food is important because it has a strong
effect on the food's nutritional value.
a. true
b. false
6 Answer:
Another name for using ionizing radiation to process food
is _____.
a. osmosis c. cold sterilization
b. gamma radiating d. heat processing
7 Answer:
Liquid added to a can or jar before canning a fruit or vegetable is
called canner's _____.
a. retort c. brine
b. hot fill d. fluid
8 Answer:
_____ is fluid that accumulates on the outside of a frozen food
product when it is thawed.
a. Drip c. Osmosis
b. Freezer burn d. Aseptic liquid
9 Answer:
_____ is a heat treatment that destroys all pathogenic
microorganisms in a food, but does not destroy all spoilage
microorganisms.
a. Homogenization
b. Ultrahigh-temperature pasteurization
c. Blanching
d. Pasteurization
10 Answer:
Which of the following is NOT a method of food preservation?
a. canning c. freezing
b. storing d. irradiating
11 Answer:
Graphs that plot microbes killed against time at a particular
temperature are called _____.
12 Answer:
Because foods that undergo _____, the complete destruction of all
microorganisms, also undergo significant physical changes, most are
treated only to the point of commerical sterilization, which leaves
some bacterial spores.
13 Answer:
_____ is the process that creates pickles from cucumbers,
sauerkraut from cabbage, and wine from grape juice.