FDSC 105 FINAL EXAM QUESTIONS COMPLETE WITH 100% VERIFIED ANSWERS

FDSC 105 FINAL EXAM QUESTIONS COMPLETE WITH 100% VERIFIED ANSWERS .Reasons for Food Waste - ANSWERS-At Production At Retail - Spoiled/Damaged - Uneaten/Unsold At home - Plant waste/Spoiled .How food Spoilage occurs - ANSWERS-Breakdown of animal/plant tissues Growth of Microbes Environmental causes .Fermented Foods Definition - ANSWERS-Foods produced by the growth of Micro Organisms .Microorganisms in Fermetation - ANSWERS-Yeasts Bacteria Molds .Fermentation Transformation through... - ANSWERS-Acid production Ethanol production Protein Breakdown .Often Paired with Fermentation - ANSWERS-Pickling Brining Dry-aging Smoking .Types of Fermented Foods - ANSWERS-Alcohol Lactic Acids (Yogurt, cheese, anything sour) .Fermentation Process - ANSWERS-Curing/aging - Enzymes Breakdown proteins, fats Chemical reactions Complex flavors form .Fermentation Benefits - ANSWERS-Extent shelf life Flavor is altered Easier to digest Improve Nutrition .Types of Physical Food Preservation - ANSWERS-Water removal Filtration Temperature Manipulation of atmosphere High pressure Irradiation .Types of Temperature Preservation - ANSWERS-Pasteurization Sterilization Refrigeration/Freezing .Preservation Packaging - ANSWERS-Modified atmosphere packaging (MAP) High-pressure processing (HPP) .Irradiation - ANSWERS-Exposure of food to radiant energy at a dose sufficient to kill organisms or delay ripening .Foods that can be Irradiated - ANSWERS-Beef, Pork, Poultry Mollusks Shell Eggs Fresh Fruits, Vegetables Spices Seeds .Amount of waste in US - ANSWERS-- 100 Billion lbs / 360 Billion lbs. of food produced - $400 per year per person - Most wasted in the home