Which of the following statements is false?
a. Freezing makes water available to microorganisms.
b. The faster the food freezes, the less damage will occur to the food.
c. The plant tissues of unblanched fruits and vegetables are irreversibly damaged during freezing.
d. The higher a food's fat content, the shorter its life span in the freezer.
e. all of the above statements are true
Q. 2In order to prevent growth of Clostridium botulinum, meats, poultry, fish, and vegetables with a pH higher than _____ must be canned under pressure.
a. 1.0
b. 2.8
c. 3.5
d. 4.6
e. none of the above answers is correct
Q. 3Hot-packed canned foods are heated to at least _____ degrees F In syrup, juice, or water prior to being poured into sterilized jars.
a. 150
b. 170
c. 185
d. 212
Q. 4Canning is a _____-step process.
a. one
b. two
c. three
d. four
Q. 5Which of the following is not a purpose of edible coatings on foods?
a. to increase shelf life
b. to impart improved handling characteristics
c. to improve appearance
d. to serve as a vehicle for added ingredients
e. to eliminate all pathogenic microorganisms
Q. 6Which of the following foods is not preserved by fermentation?
a. cucumbers
b. olives
c. cabbage
d. bacon
e. all of the above are fermented
Q. 7Potatoes and carrots are often blanched prior to drying to prevent
a. enzymatic browning.
b. the Maillard reaction.
c. caramelization.
d. hydrolytic and oxidative rancidity.
Quick Reply
