CHAPTER 2 FOOD PRESERVATION 343

How does chilling foods affect bacterial growth?

• Kills bacteria

• Allows bacteria to grow rapidly

• Slows down bacteria

This is a method of preserving food by lowering the temperature to inhibit microorganism growth.

• Salting

• Sugaring

• Heating

• Freezing

What is the temperature range for freezing/frozen storage?

• -2°C to 4°C

• −18°C to −35°C

• 0°C to 10°C

• 15°C to 20°C

What is the main purpose of freezing food?

• To increase water activity

• To reduce biochemical activity

• To decrease ice recrystallization

• To enhance microbial growth

What is the primary purpose of cold preservation?

• To eliminate microorganisms

• To delay enzymatic and chemical reactions

• To improve the taste of food

• To increase the moisture content of food

Which of the following foods is typically stored at -1°C to +1°C?

• Butter and margarine

• Fresh fish and meats

• Pasteurized canned meat

• Cooked cured meats

What is a disadvantage of slow freezing?

• Small ice crystal formation

• Reduced drip loss

• Large ice crystal formation leading to texture degradation

• Increased shelf life

Quick freezing is preferred over slow freezing because:

• It allows more water loss

• It results in larger ice crystals

• It minimizes damage to cellular structures

• It reduces storage time

Freezer burn occurs due to:

• Excess moisture in food

• Improper packaging and temperature fluctuations

• Exposure to high humidity

• Quick freezing

What is a major quality loss that occurs during freezing?

• Increased protein solubility

• Oxidation of lipids

• Strengthening of cellular walls

• Enhanced vitamin retention