FSHN Exam 5 – Food Preservation – Food Science and Human Nutrition – Review Notes and
Exam Material
Identify the objective that is accomplished only when foods are canned (not pasteurized or
blanched)
a. inactive enzymes
b. kills all pathogenic, toxin-forming and spoilage bacteria
c. kills pathogens
d. improves palatability - correct answer ✔✔b
Refrigeration and freezing results in a commercially sterile product because bacteria are unable
to survive temperatures below 45F
true
false - correct answer ✔✔false
Due to the higher __ content of concentrated foods in comparison to dehydrated foods,
microorganisms are unable to grow and cause spoilage.
a. protein
b. carbohydrate
c. fat
d. water - correct answer ✔✔d
The primary objective of food preservation is to ___.
Exam Material
Identify the objective that is accomplished only when foods are canned (not pasteurized or
blanched)
a. inactive enzymes
b. kills all pathogenic, toxin-forming and spoilage bacteria
c. kills pathogens
d. improves palatability - correct answer ✔✔b
Refrigeration and freezing results in a commercially sterile product because bacteria are unable
to survive temperatures below 45F
true
false - correct answer ✔✔false
Due to the higher __ content of concentrated foods in comparison to dehydrated foods,
microorganisms are unable to grow and cause spoilage.
a. protein
b. carbohydrate
c. fat
d. water - correct answer ✔✔d
The primary objective of food preservation is to ___.
