Term
The reasons for the United States having most possibly the safest food supply in the world include
a. stringent federal and state legislation.
b. inspection at all levels of food production and distribution.
c. tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention.
d. the fact that food manufacturers are motivated to avoid negligence lawsuits.
e. all of the above |
|
Definition
|
|
Term
Foodborne illnesses from biological hazards include all of the following EXCEPT
a. bacteria.
b. molds.
c. viruses.
d. parasites.
e. prions.
f. pesticides. |
|
Definition
|
|
Term
Foodborne illnesses from chemical hazards include all of the following EXCEPT
a. agricultural chemicals.
b. industrial manufacturing waste.
c. pesticides.
d. prions.
e. herbicides. |
|
Definition
|
|
Term
Foodborne illnesses from physical hazards include all of the following EXCEPT
a. glass, bones, and metals.
b. incidental physical particles from the manufacturing process.
c. plastics.
d. residues from the manufacturing process. |
|
Definition
| D. residues from the manufacturing process |
|
|
Term
Salmonella infection is one of the most common foodborne illnesses and _____ are particularly vulnerable to it.
a. fish
b. vegetable casseroles
c. poultry and eggs
d. fruit drinks
e. milk and dairy products |
|
Definition
|
|
Term
Which of the following bacteria is facultative and can thrive at refrigerator temperatures?
a. Salmonella
b. Listeria monocytogenes
c. Yersinia enterocolitica
d. Shigella |
|
Definition
| B. listeria monocytogenes |
|
|
Term
Poor personal hygiene by food handlers is the number-one cause of _____.
a. Salmonella
b. Listeria monocytogenes
c. Yersinia enterocolitica
d. Shigella |
|
Definition
|
|
Term
The most common cause of botulism is
a. tomato sauce.
b. improperly home-canned food.
c. commercially prepared foods that are time-temperature abused.
d. poor personal hygiene by food handlers. |
|
Definition
| B. improperly home-canned food |
|
|
Term
Which practice can help prevent intoxication from Staphylococcus aureus?
a. cooking chicken to a minimum internal temperature of 165 degrees F
b. only purchasing seafood from a reliable fish market that is in compliance with local, state and federal law
c. proper hand washing after coughing or sneezing
d. discarding any cans that are dented, have leaky seals or bulge |
|
Definition
| c. proper hand washing after coughing or sneezing |
|
|
Term
Sources for _____ outbreaks include unpasteurized dairy products and apple juice, fresh produce, and water.
a. Shigella
b. E. coli 0157:H7
c. Yersinia enterocolitica
d. Listeria monocytogenes |
|
Definition
|
|
Term
Foods most likely to be affected by aflatoxin are
a. breads.
b. jams and jellies.
c. peanuts and grains.
d. ham, bacon and salami. |
|
Definition
|
|
Term
Unlike bacteria, _____ exhibit “bloom” on foods.
a. molds
b. yeasts
c. viruses
d. all of the above answers are correct |
|
Definition
|
|
Term
Which of the following needs a living cell in order to multiply?
a. mold
b. yeast
c. virus
d. none of the above answers is correct |
|
Definition
|
|
Term
Which of the following cheeses have to be discarded if mold is discovered on them?
a. parmesan and Romano cheese
b. cheddar and Swiss cheese
c. cottage and cream cheese
d. all of the above cheeses should be discarded |
|
Definition
| C. cottage and cream cheese |
|
|
Term
Shellfish is a carrier of
a. Vibrio.
b. hepatitis A.
c. the Norwalk virus.
d. all of the answers are correct |
|
Definition
| d. all of the above answers are correct |
|
|
Term
Which of the following infections can result from eating undercooked pork?
a. Trichinella spiralis
b. Anisakis simplex
c. Pseudoterranova dicipiens
d. Giardia lamblia |
|
Definition
|
|
Term
Cross-contamination refers to
a. the transfer of bacteria or other microorganisms from one food to another.
b. the transfer of microorganisms from animals to humans only.
c. the prohibition of microorganism movement.
d. the intentional movement of a microorganism to a person. |
|
Definition
| a. the transfer of bacteria or other microorganisms from one food to another. |
|
|
Term
The one area that does not involve some aspect of temperature control during food preparation and is a key critical control point in preparation is
a. thawing.
b. cross-contamination.
c. cooking (not heating).
d. holding.
e. cooling and reheating. |
|
Definition
|
|
Term
The temperature of a beef chili is taken while it is sitting in a baine marie in the steam table. This is an example of
a. critical limits.
b. monitoring.
c. a corrective action.
d. verification.
e. record keeping and documentation. |
|
Definition
|
|
Term
The chef takes the temperature of a turkey roasting in the oven and its temperature is 155 degrees F. The chef returns the turkey to the oven to continue cooking and records this action. Returning the turkey to the oven to continue cooking is an example of
a. critical limits.
b. monitoring.
c. a corrective action.
d. verification.
e. record keeping and documentation. |
|
Definition
|
|
Term
| Foodborne viruses are not transmitted via the oral-fecal route. (t/f) |
|
Definition
|
|
Term
| HACCP stands for Hazard Analysis Critical Control Point. (t/f) |
|
Definition
|
|
Term
| In the HACCP system there is no time limit set for the proper storage of foods. t/f |
|
Definition
|
|
Term
| The temperature needed for the destruction of microorganisms is the same regardless of the type of food. t/f |
|
Definition
|
|
Term
| A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant. t/f |
|
Definition
|
|
Term
In baked goods, sugar
a. produces a finer texture.
b. generates the browning of crust.
c. promotes fermentation of yeast breads.
d. extends shelf by virtue of its ability to retain moisture.
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
The major sources of sweeteners in the United States include
a. sugar cane.
b. sugar beets.
c. maple trees and their sap.
d. corn.
e. all of the above. |
|
Definition
|
|
Term
The basic building block of most carbohydrates is
a. galactose.
b. fructose.
c. sucrose.
d. maltose.
e. glucose.
f. lactose. |
|
Definition
|
|
Term
The baking industry relies on _____ to enhance crust color, texture and crumb, and to temper the sweetness of sucrose.
a. glucose
b. fructose
c. maltose
d. sugar alcohol |
|
Definition
|
|
Term
Glucose is
a. also known as levulose.
b. half as sweet as sucrose.
c. half as sweet as maltose.
d. equally as sweet as sucrose. |
|
Definition
| b. half as sweet as sucrose |
|
|
Term
In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?
a. dextrose
b. fructose
c. galactose
d. sucrose
e. maltose
f. lactose |
|
Definition
|
|
Term
High fructose corn syrup is _____ percent fructose.
a. 25 to 41
b. 42 to 55
c. 56 to 65
d. 66 to 85
e. 86 to 100 |
|
Definition
|
|
Term
One teaspoon of white granulated sugar
a. is 99.9 percent pure carbohydrate.
b. yields 16 calories.
c. is higher in calories as compared to 1 teaspoon of maple syrup.
d. is lower in calories than an equal amount of corn syrup.
e. only answers “a” and “b” are correct
f. only answers “c” and “d” are correct
g. all of the above answers are correct |
|
Definition
| g. all of the above answers are correct |
|
|
Term
The only animal source sugar is
a. sucrose.
b. maltose.
c. fructose.
d. lactose.
e. levulose. |
|
Definition
|
|
Term
Which of the following sugars is used primarily as a flavoring and coloring agent in the manufacture of beer?
a. glucose
b. fructose
c. galactose
d. sucrose
e. maltose
f. lactose |
|
Definition
|
|
Term
Which of the following is not a syrup?
a. honey
b. molasses
c. invert sugar
d. all of the above answers are syrups
e. none of the above answers is a syrup |
|
Definition
| d. all of the above answers are syrups |
|
|
Term
Maple-flavored syrups are primarily
a. a blend of maple syrup and invert sugar.
b. high-fructose corn syrup and maple syrup.
c. corn syrup and invert sugar.
d. a blend of corn syrup, cane sugar syrup and honey. |
|
Definition
| d. a blend of corn syrup, cane sugar syrup and honey |
|
|
Term
High-fructose corn syrup
a. is made by treating cornstarch with a glucose isomerase enzyme.
b. is approximately 75 percent fructose and 25 percent glucose.
c. costs more than sugar.
d. cannot be used where clarity and colorlessness is desired. |
|
Definition
| a. is made by treating cornstarch with a glucose isomerase enzyme. |
|
|
Term
The primary adjustment in a recipe when honey is substituted is to:
a. lower the flour to fat ratio.
b. lower the amount of liquid.
c. increase the amount of baking powder.
d. change the type of liquid.
e. alter the mixing method. |
|
Definition
| b. lower the amount of liquid |
|
|
Term
After honey is extracted from the comb, it is heated to 140 degrees F for 30 minutes to
a. destroy most microorganisms.
b. increase viscosity and flavor intensity.
c. increase the pH.
d. prevent cloudiness in sugar and prevent the sugar from precipitating into crystals after storing for long periods of time. |
|
Definition
| a. destroy most microorganisms |
|
|
Term
The thick gumminess of molasses is due to
a. hemicellulose and pectin.
b. waxes.
c. proteins
d. dextran.
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
Invert sugar for food and food products is primarily used in
a. ice cream.
b. commercial cake mixes.
c. confections.
d. carbonated beverages.
e. juices. |
|
Definition
|
|
Term
_____ appears to be the closest equivalent to sucrose in solubility and functionality.
a. Erythritol
b. Isomalt
c. Lactitol
d. Maltitol
e. Mannitol |
|
Definition
|
|
Term
The sugar alcohols are particularly useful in gums, lozenges, and breath mints because they are
a. non-caloric.
b. mouth cooling, low in calories and cariostatic.
c. not absorbed in the intestines.
d. absorbed in the large bowel only. |
|
Definition
| b. mouth cooling, low in calories and cariostatic. |
|
|
Term
There are many problems associated with the substitution of nonnutritive sweeteners for sugar but the most problematic is
a. the difference in calories.
b. the difference in absorptive qualities.
c. the lack of hygroscopicity of the sugar alcohols.
d. that the nonnutritive sweeteners do not provide the same functional properties that sugars do. |
|
Definition
| d. that the nonnutritive sweeteners do not provide the same functional properties that sugars do. |
|
|
Term
_____ was discovered as a sweetener in 1879, is about 500 times sweeter than sucrose, contains no calories and can be used in both baked and processed foods.
a. Acesulfame-K
b. Aspartame
c. Neotame
d. Saccharin
e. Sucralose |
|
Definition
|
|
Term
_____ is _____ times sweeter than sucrose and stable at high temperatures, making it suitable for use in baked products.
a. Aspartame; 180
b. Acesulfame-K; 130
c. Sucralose; 600
d. Neotame; 8,000 |
|
Definition
|
|
Term
The degree to which a sugar dissolves in water varies from sugar to sugar. Which of the following answers ranks the following sugars from sweetest to least sweet?
a. dextrose, lactose, maltose and sucrose
b. sucrose, glucose, maltose and lactose
c. dextrose, sucrose, maltose and lactose
d. glucose, lactose, sucrose and maltose |
|
Definition
| b. sucrose, glucose, maltose and lactose |
|
|
Term
Which of the following sugars will result in the moistest cake?
a. confectioner’s sugar
b. granular sugar
c. brown sugar (made by adding molasses to white sugar)
d. sanding sugar |
|
Definition
|
|
Term
What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to a liquid?
a. inulin
b. invert sugar
c. sucrose
d. honey |
|
Definition
|
|
Term
| The most widely used sweetener in the food supply is sugar. t/f |
|
Definition
|
|
Term
| Fructose is a low-calorie sweetener. t/f |
|
Definition
|
|
Term
| Commercial bread bakers favor using lactose in the preparation of yeast products. t/f |
|
Definition
|
|
Term
| Sugar and lipids both contain four calories per gram. t/f |
|
Definition
|
|
Term
| It is possible to substitute honey for granular sugar in a recipe if you make reasonable modifications for the amounts of sugar. t/f |
|
Definition
|
|
Term
| Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods. t/f |
|
Definition
|
|
Term
| The sugars vary with respect to sweetness based on their type and concentration. t/f |
|
Definition
|
|
Term
| Hot foods and drinks usually taste sweeter than their cold counterparts. t/f |
|
Definition
|
|
Term
| The solubility of sugar increases as the temperature increases. t/f |
|
Definition
|
|
Term
| The Maillard reaction is a browning reaction involving sugars and complex carbohydrates. t/f |
|
Definition
|
|
Term
| Any sugar except lactose can be fermented to carbon dioxide and alcohol by yeast organisms. t/f |
|
Definition
|
|
Term
| The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms’ cell structure. t/f |
|
Definition
|
|
Term
| Adding sucrose to a solution decreases its boiling temperature. t/f |
|
Definition
|
|
Term
| an equal mixture of glucose and fructose, created by hydrolysis |
|
Definition
|
|
Term
| an alternative sweetening agent providing zero to minimal calories |
|
Definition
|
|
Term
| sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor, and price |
|
Definition
|
|
Term
| a process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts and the turns into a smooth brown mixture |
|
Definition
|
|
Term
| the ability to develop or foster the formation of crystals |
|
Definition
|
|
Term
Food fats and oils are abundant in
a. animal foods such as red meats, poultry, and dairy products.
b. plant foods such as nuts, seeds, avocados, olives, and coconuts.
c. fats incorporated into processed foods such as cakes, dairy foods, and snack foods.
d. fat extracted or added during the preparation of foods.
e. all of the above contribute fats to food |
|
Definition
| e. all of the above contribute fats to food |
|
|
Term
The correct order for the four stages of cooking that occur in deep-fat frying is
a. crust formation, fat transfer, interior cooking and moisture transfer.
b. moisture transfer, fat transfer, crust formation and interior cooking.
c. fat transfer, moisture transfer, interior cooking and crust formation.
d. crust formation, interior cooking, fat transfer and moisture transfer. |
|
Definition
| b. moisture transfer, fat transfer, crust formation and interior cooking |
|
|
Term
In fried foods
a. oil is absorbed and water leaves as steam, contributing to a crisp, moist surface.
b. the crust browns because of caramelization.
c. the inner core of the food cooks by direct contact with the heated fat.
d. all of the above answers are correct
e. none of the above answers are correct |
|
Definition
| a. oil is absorbed and water leaves as steam, contributing to a crisp, moist surface. |
|
|
Term
The shortening power is greater in a fat that contains
a. fewer highly saturated fats.
b. more highly saturated fats.
c. more highly unsaturated fats.
d. No differences in composition result in a change of shortening power. |
|
Definition
| b. more highly saturated fats |
|
|
Term
When fat is mixed into a flour mixture,
a. fat separates the flour’s starch and protein.
b. fat melts into the dough when heated.
c. fat creates air spaces in the finished product.
d. fat defines the baked product’s characteristic texture.
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
Examples of water-in-oil emulsions include
a. mayonnaise and salad dressings.
b. cheese sauces and creams soups.
c. butter and margarine.
d. egg yolk, milk and cream.
e. all of the above answers are correct |
|
Definition
|
|
Term
Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture and tolerance of ingredients to processing?
a. phospholipids
b. vegetable gums
c. mono- and diglycerides
d. polysorbate 60 and propylene glycol monoesters
e. ground paprika, dried mustard and other finely ground herbs or spices
f. all of the above answers are correct |
|
Definition
| c. mono- and diglycerides |
|
|
Term
Many ingredients may serve as emulsifiers, and these include
a. mono- and diglycerides.
b. trigylcerides.
c. salt.
d. starch. |
|
Definition
| a. mono- and diglycerides |
|
|
Term
The reason why some emulsifiers are able to mix in both lipid- and water-based ingredients is because
a. the glycerol molecules and hydroxyl groups are drawn to the aqueous phase.
b. one monoglyceride or two diglyceride fatty acids are drawn toward the lipid phase.
c. of the same principle that works in a micelle.
d. of the unique configuration of their molecules.
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
Which of the following can reform a temporary emulsion that has separated?
a. agitation
b. short storage times
c. extreme temperatures
d. surface drying
e. added salt
f. none of the above answers is correct |
|
Definition
|
|
Term
How would you classify oil-and-vinegar and commercial French salad dressings, respectively?
a. temporary and semi-permanent emulsions
b. semi-permanent and permanent emulsions
c. temporary and permanent emulsions
d. none of the above answers is correct |
|
Definition
| a. temporary and semi-permanent emulsions |
|
|
Term
The melting point of a fat is dependent on
a. degree of saturation of the fatty acids.
b. length of the fatty acids.
c. cis-trans configuration.
d. crystalline structure.
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
Which of the following statements is incorrect about cis-trans configurations?
a. Melting point is affected by the number of cis and trans double bonds.
b. A fatty acid with a trans configuration has a higher melting point than an identical fatty acid with a cis form at the double bond.
c. Hydrogenation changes the trans form to the cis form.
d. all of the above answers are correct
e. none of the above answers is correct |
|
Definition
| c. hydrogenation changes the trans form to the cis form |
|
|
Term
_____ is an example of a plastic fat. The more _____ a fat is, the more plastic it will be.
a. Hydrogenated vegetable oil, saturated
b. Chilled butter, unsaturated
c. Chilled lard, saturated
d. Hydrogenated vegetable oil, unsaturated |
|
Definition
| d. hydrogenated vegetable oil, unsaturated |
|
|
Term
Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water.
a. 4, 20
b. 8, 30
c. 12, 40
d. 16, 50
e. Does not matter; depends on individual brands |
|
Definition
|
|
Term
One tablespoon of oil averages about _____ while the same amount of butter contains about _____.
a. 7 grams of fat and 120 calories, 4 grams of fat and 95 calories
b. 14 grams of fat and 126 calories, 11 grams of fat and 100 calories
c. 21 grams of fat and 132 calories, 18 grams of fat and 105 calories
d. 28 grams of fat and 138 calories, 25 grams of fat and 110 calories
e. They both contain about the same amount of fat grams and calories because they are both just fat, which contains 9 calories per gram. |
|
Definition
| b. 14 grams of fat and 126 calories, 11 grams of fat and 100 calories |
|
|
Term
Trans fatty acids are found in
a. beef and butter.
b. vegetable shortenings and frying oils.
c. partially hydrogenated fats.
d. all of the above |
|
Definition
|
|
Term
Fats are high in satiety because
a. they are digested more quickly than carbohydrates and proteins.
b. they speed up the emptying of the stomach.
c. they slow (delay) the emptying of the stomach.
d. they are less complex molecules than carbohydrates and proteins. |
|
Definition
| c. they slow (delay) the emptying of the stomach |
|
|
Term
Superglycerinated shortenings are ideal for:
a. flaky pastries.
b. cakes containing more sugar than flour.
c. baking applications where solid fat is needed.
d. all of the above answers are correct
e. none of the above answers is correct |
|
Definition
| d. all of the above answers are correct |
|
|
Term
The purpose of hydrogenation of plant oils is to
a. make them more solid, and increase smoke point and shelf life.
b. increase the trans fatty acids in plant oils.
c. decrease the satiety of the lipid.
d. make the oil less saturated, thus healthier. |
|
Definition
| a. make them more solid, and increase smoke point and shelf life |
|
|
Term
The health issue related to cis- and trans-fatty acids is
a. cis-fatty acids increase the risk of heart disease.
b. trans-fatty acids reduce the risk of heart disease.
c. cis-fatty acids reduce the risk of heart disease.
d. trans-fatty acids increase the risk of heart disease. |
|
Definition
| d. trans-fatty acids increase the risk of heart disease |
|
|
Term
Which of the following types of fat replacers has the characteristics of fat, but with less calories due to altered digestibility?
a. substitutes
b. mimetics
c. analogs
d. extenders |
|
Definition
|
|
Term
Fat replacers are grouped by:
a. the reduction in number of calories in the product.
b. their functionality in the foods where they are used.
c. the reduction in percentage of calories in the food.
d. whether their chemical structure is carbohydrate, protein or lipid based. |
|
Definition
| d. whether their chemical structure is carboyhydrate, protein or lipid based |
|
|
Term
One positive aspect of Olestra is that it
a. reduces the absorption of vitamins A and E.
b. is made from protein and vegetable oil.
c. is heat stable and can withstand high temperatures.
d. all of the above answers are correct
e. none of the above answers are correct |
|
Definition
| c. is heat stable and can withstand high temperatures |
|
|
Term
The preferred metal for deep fat frying equipment is:
a. cast iron.
b. copper.
c. glass.
d. aluminum.
e. stainless steel. |
|
Definition
|
|
Term
| Emulsions are classified on the basis of their tendency to separate on standing and their viscosity. t/f |
|
Definition
|
|
Term
| Fats do not have a distinct flavor of their own to contribute to food; they only pick up food flavors in cooking. t/f |
|
Definition
|
|
Term
| The percentage of fat in butter is approximately 80%. t/f |
|
Definition
|
|
Term
| Oils are lipids that are liquids at room temperature. t/f |
|
Definition
|
|
Term
| The selection of the oil for any food use is based on the outcome desired. t/f |
|
Definition
|
|
Term
| The increase in the use of monounsaturated oils is related to their positive relationship with decreased risk of heart disease. t/f |
|
Definition
|
|
Term
| Cocoa butter is used in chocolate confections because it is perfect for the “melt in the mouth” characteristic desired in good chocolates. t/f |
|
Definition
|
|
Term
| One of the cardinal rules of deep fat drying is to maintain temperature of the oil as well as the food. t/f |
|
Definition
|
|
Term
| There are two types of rancidity, hydrolytic and oxidative. t/f |
|
Definition
|
|
Term
| a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew |
|
Definition
|
|
Term
| the ability of a fat to hold its shape or to be molded under light pressure |
|
Definition
|
|
Term
| surface active agent that reduces a liquid’s surface tension to increase its wetting and blending ability |
|
Definition
|
|
Term
| a liquid dispersed in another liquid with which it is usually immiscible |
|
Definition
|
|
Term
| a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated |
|
Definition
|
|
Term
Spoilage contributes to the average North American family discarding about _____ percent of the food they purchase.
a. 15
b. 20
c. 25
d. 30 |
|
Definition
|
|
Term
All of the following food items are highly perishable except
a. fresh fish.
b. shell eggs.
c. fresh milk.
d. watermelon.
e. none of the above answers is correct |
|
Definition
| e. none of the above answers is correct |
|
|
Term
The foods most susceptible to food spoilage are those that
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. |
|
Definition
| c. contain large concentrations of proteins and/or water |
|
|
Term
The prime biological factors involved in food spoilage are
a. prions.
b. microorganisms.
c. parasites.
d. rodents.
e. enzymes. |
|
Definition
|
|
Term
Most of the food preservation methods involving microorganisms ultimately depend upon the method’s ability to
a. control reproduction rates.
b. destroy them or inhibit their growth.
c. slow chemical changes resulting from the process.
d. be carried out inexpensively. |
|
Definition
| b. destroy them or inhibit their growth |
|
|
Term
In which of the following foods is fermentation least likely to occur?
a. jams and jellies
b. parmesan cheese
c. fruit juice
d. fresh grapes |
|
Definition
|
|
Term
Which of the following enzymes is/are involved in enzymatic browning?
a. peroxidase
b. lipase and sucrase
c. ascorbic acid oxidase
d. tyrosinase and polyphenolase |
|
Definition
| d. tyrosinase and polyphenolase |
|
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Term
In which of the following drying methods does sublimation take place?
a. sun drying
b. conventional drying
c. osmotic drying
d. freeze-drying |
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Definition
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Term
Potatoes and carrots are often blanched prior to drying to prevent
a. enzymatic browning.
b. the Maillard reaction.
c. caramelization.
d. hydrolytic and oxidative rancidity. |
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Definition
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Term
In order to prevent Clostridium botulinum, meats, poultry, fish and vegetables with a pH higher than _____ must be canned under pressure.
a. 1.0
b. 2.8
c. 3.5
d. 4.6
e. none of the above answers is correct |
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Definition
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Term
Foods preserved using which one of the preservation methods listed below has the longest shelf life?
a. pickling
b. freezing
c. refrigeration
d. dehydration
e. canning |
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Definition
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Term
The process of pasteurization destroys
a. the cell walls of the microorganisms.
b. all the microorganisms, pathogenic and otherwise.
c. pathogenic microorganisms and many spoilage-causing microorganisms.
d. microorganisms and prions, pathogenic or not.
e. only certain spore-forming microorganisms. |
|
Definition
| c. pathogenic microorganisms and many spoilage-causing microorganisms |
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Term
The primary reason for the slowness of companies to embrace irradiation as a form of food preservation is
a. the consumers’ fears or lack of information.
b. the damage done to the food in the process.
c. the residual radiation and health concerns.
d. that it is too costly. |
|
Definition
| a. the consumers' fears or lack of information |
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Term
Regarding ground beef, irradiation changes the meat’s
a. aroma.
b. taste.
c. texture.
d. all of the above answers are correct
e. none of the above answers is correct |
|
Definition
| e. none of the above answers is correct |
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Term
Proponents of irradiation state that irradiation
a. eliminates the need for some chemical fumigants and preservatives.
b. decreases spoilage losses.
c. increases food safety by destroying E. coli and Salmonella.
d. all of the above answers are correct |
|
Definition
| d. all of the above answers are correct |
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|
Term
The major concern for consumers concerning irradiation is regarding
a. nutrient loss.
b. environmental hazards.
c. clear labeling identifying irradiated foods.
d. the expense passed on to consumer. |
|
Definition
| c. clear labeling identifying irradiated foods |
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Term
Aseptically packaging food is
a. a process in which sterilized foods go into sterilized packaging under sterile conditions.
b. a process in which the food is sterilized in the package.
c. a process in which the foods are handled in sterilized plants.
d. a process which creates space food. |
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Definition
| a. a process in which sterilized foods go into sterilized packaging under sterile conditions |
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Term
Modified-atmosphere packaging (MAP) usually changes the air around the food by reducing oxygen and increasing _____ to extend the shelf life of the food.
a. carbon monoxide
b. oxygen
c. carbon dioxide
d. ethylene gas |
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Definition
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Term
Which of the following is not a potential disadvantage of freezing food?
a. cell rupturing
b. crystallization
c. freezer burn
d. fluid loss |
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Definition
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Term
Canned foods are susceptible to which of the following nutrient losses?
a. Iron
b. Thiamin
c. Calcium
d. Potassium |
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Definition
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Term
| The World Health Organization estimates that 20% of all food is lost to food spoilage. t/f |
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Definition
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Term
| Food contamination is obvious and detectable while food spoilage is not. t/f |
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Definition
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|
Term
| Most of the physical changes that cause food spoilage are due to improper storage. t/f |
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Definition
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Term
| About one-half of the foods consumed in the United States are refrigerated or frozen. t/f |
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Definition
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Term
| Foods taped air-tight in vapor resistant materials usually will not freezer burn. t/f |
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Definition
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Term
| The higher a food’s fat content, the longer its shelf life in the freezer, because fat will not become rancid, even when frozen. t/f |
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Definition
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Term
| In general, foods can be kept frozen for 12 to 24 months. t/f |
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Definition
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Term
| 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. t/f |
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Definition
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Term
| The glass transition temperature states that the shelf life of frozen products is extended it their water movement is limited. t/f |
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Definition
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Term
| The older, lower-temperature methods of pasteurization are the ones that cause the least damage to products. t/f |
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Definition
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Term
| Another name for irradiation is cold pasteurization. t/f |
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Definition
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Term
| Pulsed light disrupts the cell walls of the microorganisms but does no thermal damage to the food. t/f |
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Definition
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|
Term
| One of the positive aspects of ozonation is the fact that the food is free of chemical residues. t/f |
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Definition
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Term
| thin material such as natural wax, oils, etc., that serves as a barrier to gas and moisture |
|
Definition
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Term
| the preservation of foods through the use of vinegar |
|
Definition
|
|
Term
| the elimination of all microorganisms through extended heating or chemical agents |
|
Definition
|
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Term
| to preserve food through the use of salt and drying |
|
Definition
|
|
Term
| the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria |
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Definition
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