Food Science Quiz Review

Heat Processing is

• Destroys Enzymes

• Requires packaging

• All of the Above

• Transfers energy

What is a disadvantage of heat preservation?

• All of the above

• Changes in texture

• High cost

• Inability to destroy all pathogens

Cold processing methods preserve food by

• Destroying pathogens

• Inactivating enzymes

• All of the above

• Slowing chemical reaction rates

Refrigeration is used to

• Increase shelf life

• All of the above

• Age foods

• Improve flavors

Immersion freezing involves

• Use of cryogenic liquids

• Packaging food before freezing

• A 3 step process

• The use of toxic refrigerants

The slower the freezing process,

• The better the food quality

• Too low of temp

• The formation of ice crystals

• Release of oxygen

Which foods should be blanched prior to freezing?

• Meats

• Fruits

• Dairy

• Vegetables

shelf life is the amount of time

• A food can be stored and still be safe to eat

• A food should be cooled after heating

• Cooked food can be refrigerated as leftovers

• A food has been sitting on the shelf at a grocery store

Maximum recommended storage times in home freezers as compared to commercial freezers are

• Longer
• The same

• Dependent on food

• Shorter

Which commercial canning method agitates containers to stir contents?

• Aseptic

• Cold-pack

• retort canning method
• Pouch