FSHN 101 Exam 5 (final) questions
well answered 2025/2026
Identify the objective that is accomplished only when foods are canned (not pasteurized or
blanched) - correct answer ✔✔kills all pathogenic, toxic-forming and spoilage bacteria
objective of food preservation - correct answer ✔✔-slow down or kill bacteria
-minimize chemical and physical degradation
-improve palatability
-provide foods that are safe, nutritious, and good sensory quality
Heat preservation - correct answer ✔✔eliminate pathogens (disease), reduce/eliminate
spoilage microorganisms, extend shelf life, improve palatability
heat treatment methods - correct answer ✔✔mild: pasteurization, blanching
severe: canning, bottling
pasteurization - correct answer ✔✔-destroy pathogens
-reduce bacterial count
-inactivate enzymes
-extend shelf life
-does not produce a sterile product
-milk, egg, fruit juice, beer
,blanching - correct answer ✔✔inactivate enzymes that would cause deterioration during
freezing, kill some bacteria
refrigeration - correct answer ✔✔temperatures below 45, slow bacterial growth, short term
storage
freezing - correct answer ✔✔long term storage, bacteria is dormant when frozen, changes
texture and flavor
dehydration - correct answer ✔✔preserve foods by removal of water, quality changes, sun-
drying, freeze drying etc.
concentration - correct answer ✔✔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 - correct answer ✔✔food treated with gamma rays, food sterilized, does not add
heat to food, approved by FDA
High Hydrostatic Pressure - correct answer ✔✔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. - correct answer ✔✔false
Due to higher ___ content of concentrated foods in comparison to dehydrated foods,
microorganisms are able to grow and cause spoilage. - correct answer ✔✔water
, The primary objective of food preservation is to ___. - correct answer ✔✔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) - correct answer ✔✔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. - correct answer ✔✔true
____ preserves food by reducing the water content of a food so that bacteria, molds and yeasts
are unable to grow. - correct answer ✔✔dehydration
Food additive - correct answer ✔✔substance added to a food which becomes a component of
the food or affects the characteristics of the food
-direct-intentionally added
-indirect-incidentally added in very small amounts during processing
Role of Additives - correct answer ✔✔-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: - correct answer ✔✔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 - correct answer ✔✔generally recognized as safe
substances in use, not shown to be unsafe, do not require pre-market review in foods
well answered 2025/2026
Identify the objective that is accomplished only when foods are canned (not pasteurized or
blanched) - correct answer ✔✔kills all pathogenic, toxic-forming and spoilage bacteria
objective of food preservation - correct answer ✔✔-slow down or kill bacteria
-minimize chemical and physical degradation
-improve palatability
-provide foods that are safe, nutritious, and good sensory quality
Heat preservation - correct answer ✔✔eliminate pathogens (disease), reduce/eliminate
spoilage microorganisms, extend shelf life, improve palatability
heat treatment methods - correct answer ✔✔mild: pasteurization, blanching
severe: canning, bottling
pasteurization - correct answer ✔✔-destroy pathogens
-reduce bacterial count
-inactivate enzymes
-extend shelf life
-does not produce a sterile product
-milk, egg, fruit juice, beer
,blanching - correct answer ✔✔inactivate enzymes that would cause deterioration during
freezing, kill some bacteria
refrigeration - correct answer ✔✔temperatures below 45, slow bacterial growth, short term
storage
freezing - correct answer ✔✔long term storage, bacteria is dormant when frozen, changes
texture and flavor
dehydration - correct answer ✔✔preserve foods by removal of water, quality changes, sun-
drying, freeze drying etc.
concentration - correct answer ✔✔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 - correct answer ✔✔food treated with gamma rays, food sterilized, does not add
heat to food, approved by FDA
High Hydrostatic Pressure - correct answer ✔✔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. - correct answer ✔✔false
Due to higher ___ content of concentrated foods in comparison to dehydrated foods,
microorganisms are able to grow and cause spoilage. - correct answer ✔✔water
, The primary objective of food preservation is to ___. - correct answer ✔✔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) - correct answer ✔✔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. - correct answer ✔✔true
____ preserves food by reducing the water content of a food so that bacteria, molds and yeasts
are unable to grow. - correct answer ✔✔dehydration
Food additive - correct answer ✔✔substance added to a food which becomes a component of
the food or affects the characteristics of the food
-direct-intentionally added
-indirect-incidentally added in very small amounts during processing
Role of Additives - correct answer ✔✔-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: - correct answer ✔✔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 - correct answer ✔✔generally recognized as safe
substances in use, not shown to be unsafe, do not require pre-market review in foods
