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FSHN 101 Exam 5 (final) Questions And Answers
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FSHN 101 Exam 5 (final) Questions AndAnswers
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
,FSHN 101 Exam 5 (final) Questions And
Answers
-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
, FSHN 101 Exam 5 (final) Questions And
Answers
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
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