Food Processing - 3rd 6wks Test

A potentially hazardous food is --

• any food that could be considered perishable.

• any food the will not perish.

• only of meat origin.

• only of plant origin.

Value-added products are:

• more difficult than selling the base product due to processing and marketing

• require proper labeling to be sold

• changing the original food item to something new

• all of the above

True or False: Apple Cider Vinegar cannot be processed from all parts of the apple.

• True

• False

To best dehydrate foods, you should keep slices of the items between ___ to ___ inch thick.

• 3/4 to 1

• 1/4 to 1/2

• 1/8 to 1/4

• 1 to 2

What can you add to fruits to help prevent enzymatic browning?

• milk

• sugar

• lemon juice

• water

Water freezes at _____ degrees Fahrenheit while water boils at ______ degrees Fahrenheit.

True or False: You should NEVER pre-prep foods because you could introduce food-borne pathogens.

• True

• False

The storage life of any food can be extended by:

• vacuum sealing.

• boiling.

• cooking.

• blanching.

Palatability is defined as--

• the quality of being acceptable or agreeable to touch.

• the quality of being acceptable or agreeable to hear.

• the quality of being acceptable or agreeable to the taste.

• the quality of being acceptable or agreeable to smell.

Poor sanitation can cause _________, which is a common problem that can lead to _________.

• food weight to increase, more expensive products

• food spoilage, off-odors and flavors

• employee termination, labor shortages

• none of the choices properly complete the sentence