Food Science CDE Practice Chapter 28

Freezing preserves foods by slowing the action of _______ rather than destroying them.

• bacteria

• food borne illness

• enzymes

When a package is not properly packed for freezing, freezer _____ can occur.

Oldest and still most common method of freezing food

• indirect contact freezing

• immersion freezing

• freezing in air

• home freezing

Food is submerged directly in a nontoxic refrigerant to cause quick freezing.

• indirect freezing

• immersion freezing

• freezing in air

• home freezing

Food is placed on belts or trays and the refrigerant circulates through a wall beside the food

• indirect freezing

• immersion freezing

• freezing in air

• home freezing

Typically, frozen foods last ________ months in the freezer.

• 1-3

• 6-12

• 16-24

• 24-48

When a food is frozen, then it is treated to remove the solvent from dispersed or dissolved solids (removing water) it is called ____________.

• sublimation

• lyophilization

• blanching

• deydrating

When you freeze something really fast it is called _______ frozen.

In sublimation, a change from the solid phase directly into the _________ phase happens.

• liquid

• gas

Even though we have modern preservation methods today, still _________ of the world's total food supply is still degraded or destroyed by pests, bacteria, and results in spoilage.

• between 1/4 and 1/3

• between 1/2 and 3/4

• between 3/4 and 1