FSHN 101 Exam 5 (final) Questions and Answers

FSHN 101 Exam 5 (final) Questions and Answers Identify the objective that is accomplished only when foods are canned (not pasteurized or blanched) - Ans:-kills all pathogenic, toxic-forming and spoilage bacteria objective of food preservation - Ans:--slow down or kill bacteria -minimize chemical and physical degradation -improve palatability -provide foods that are safe, nutritious, and good sensory quality Heat preservation - Ans:-eliminate pathogens (disease), reduce/eliminate spoilage microorganisms, extend shelf life, improve palatability heat treatment methods - Ans:-mild: pasteurization, blanching severe: canning, bottling pasteurization - Ans:--destroy pathogens -reduce bacterial count -inactivate enzymes ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 2/20 -extend shelf life -does not produce a sterile product -milk, egg, fruit juice, beer blanching - Ans:-inactivate enzymes that would cause deterioration during freezing, kill some bacteria refrigeration - Ans:-temperatures below 45, slow bacterial growth, short term storage freezing - Ans:-long term storage, bacteria is dormant when frozen, changes texture and flavor dehydration - Ans:-preserve foods by removal of water, quality changes, sun-drying, freeze drying etc. concentration - Ans:-remove water to reduce weight and bulk, economical, not a method of preservation, some water remains, additional methods of preservation are needed to prevent spoilage, flavor and nutrient changes during heat treatment irradiation - Ans:-food treated with gamma rays, food sterilized, does not add heat to food, approved by FDA ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 3/20 High Hydrostatic Pressure - Ans:-non-thermal pasteurization method for food processing, significant decrease in microorganisms, extend shelf life, minimal effect on sensory properties T/F: refrigeration and freezing results in a commercially sterile product because bacteria are unable to survive temperatures below 45F. - Ans:-false Due to higher ___ content of concentrated foods in comparison to dehydrated foods, microorganisms are able to grow and cause spoilage. - Ans:-water The primary objective of food preservation is to ___. - Ans:-slow down or stop bacterial spoilage activity identify the food preservation method that is most effective in killing all microorganisms that could cause disease or spoilage (commercial sterility) - Ans:-canning T/F: the formation of ice crystals in frozen foods during extended storage can result in losses in the texture and flavor of the food. - Ans:-true ____ preserves food by reducing the water content of a food so that bacteria, molds and yeasts are unable to grow. - Ans:-dehydration Food additive - Ans:-substance added to a food which becomes a component of the food or affects the characteristics of the food -direct-intentionally added ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 4/20 -indirect-incidentally added in very small amounts during processing Role of Additives - Ans:--increase shelf life by controlling decomposition and deterioration, nutritional losses, loss of functional properties, loss of sensory quality -to maintain or improve nutritional value -improve sensory quality -cannot be used to disguise poor quality Acceptable reasons to use a food additive: - Ans:-kill bacteria that could cause a food borne illness in hot dogs, to give the hard candy a bright green color, to increase the content of Vitamin D in milk. GRAS - Ans:-generally recognized as safe substances in use, not shown to be unsafe, do not require pre-market revie