Based on research, which fresh-cut fruit has the greatest vitamin C loss after six days?
a. kiwi
b. pineapple
c. cantaloupe
d. watermelon
Q. 2Which of the following is not a potential disadvantage of freezing food?
a. cell rupturing
b. fine crystallization
c. freezer burn
d. fluid loss
Q. 3Modified-atmosphere packaging (MAP) usually changes the air around the food by reducing oxygen and increasing _____ to extend the shelf life of the food.
a. carbon monoxide
b. oxygen
c. carbon dioxide
d. ethylene gas
Q. 4Aseptically packaging food is
a. a process in which sterilized foods go into sterilized packaging under sterile conditions.
b. a process in which the food is sterilized in the package.
c. a process in which the foods are handled in sterilized plants.
d. a process which creates space food.
Q. 5The major concern about radiation among consumers is
a. nutrient loss.
b. environmental hazards.
c. clear labeling identifying irradiated foods.
d. the expense passed on to consumer.
Q. 6Irradiation extends the shelf life of certain fruits, allowing them to retain desirable qualities for up to _____ days.
a. 3
b. 8
c. 12
d. 16
e. 25
Q. 7Proponents of irradiation state that irradiation
a. eliminates the need for some chemical fumigants and preservatives.
b. decreases spoilage losses.
c. increases food safety by destroying Escherichia coli and Salmonella.
d. all of the above answers are correct
e. none of the above answers is correct
Q. 8Irradiation of ground beef changes the meat's
a. aroma.
b. taste.
c. texture.
d. all of the above answers are correct
e. none of the above answers is correct
Q. 9Which of the following foods is not approved for irradiation in the United States?
a. wheat flour
b. white potatoes
c. herbs and spices
d. shellfish
e. all of the above are approved for irradiation
Q. 10The process of pasteurization destroys
a. the cell walls of the microorganisms.
b. all the microorganisms, pathogenic and otherwise.
c. non-spore-forming pathogenic microorganisms.
d. microorganisms and prions, pathogenic or not.
e. only certain spore-forming microorganisms.
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