Thermal Preservation of Food

What does thermal preservation of food involve?

• Adding preservatives to food

• Changing its temperature

• Freezing food to absolute zero

• Dehydrating food

What is the purpose of heat processing in thermal preservation?

• To add flavor to the food

• To freeze the food

• To transfer heat energy into food and destroy enzymes and bacteria that cause spoilage

• To remove all moisture from the food

What is the effect of cold processing on food?

• It adds essential nutrients to the food

• It pulls heat energy from food to accelerate molecular movement

• It pulls heat energy from food to slow molecular movement, thus slowing spoilage

• It increases the temperature of the food to prevent spoilage

What is the goal of food preservation?

• To enhance the flavor of food

• To increase the nutritional value of food

• To increase the shelf life of a food

• To make food easier to transport

What does heat do to enzymes and microorganisms in food?

• It activates enzymes and promotes the growth of microorganisms

• It denatures enzymes and destroys microorganisms

• It has no effect on enzymes or microorganisms

• It freezes enzymes and microorganisms

How can the extended shelf life of cooked food be maintained?

• By adding preservatives

• By keeping it at room temperature

• By packaging it to prevent recontamination

• By refrigerating it immediately after cooking

What is the purpose of blanching food in boiling water or steam?

• To cook food completely

• To denature enzymes

• To freeze the food

• To season the food

Blanching is most often used to prepare which types of food?

• Meats and poultry

• Fruits and vegetables

• Dairy products

• Grains and cereals

What is pasteurization?

• A high-heat treatment that preserves pathogenic microorganisms and enzyme activity

• A low-heat treatment that destroys pathogenic microorganisms and stops enzyme activity

• A freezing process that kills all bacteria in food

• A chemical process that enhances enzyme activity in food

Which of the following products are commonly pasteurized?

• Raw meats and vegetables

• Canned soups and dry goods

• Beer, wine, fruit juice, milk, oysters, and eggs

• Carbonated beverages and chocolates