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FSHN 101 Exam 5 (final)- Questions and Answers
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FSHN 101 Exam 5 (final)- Questions and Answers
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FSHN 101 Exam 5 (final)- Questions and Answersconcentration Correct 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 Correct Ans-food treated with gamma rays, food sterilized, does not add heat
to food, approved by FDA
High Hydrostatic Pressure Correct 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. Correct Ans-false
Due to higher ___ content of concentrated foods in comparison to dehydrated foods,
microorganisms are able to grow and cause spoilage. Correct Ans-water
, FSHN 101 Exam 5 (final)- Questions and Answers
The primary objective of food preservation is to ___. Correct 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) Correct 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. Correct Ans-true
____ preserves food by reducing the water content of a food so that bacteria, molds and
yeasts are unable to grow. Correct Ans-dehydration
Food additive Correct Ans-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
, FSHN 101 Exam 5 (final)- Questions and Answers
Role of Additives Correct 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: Correct 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 Correct Ans-generally recognized as safe
substances in use, not shown to be unsafe, do not require pre-market review in foods
Delaney Clause Correct Ans-1960
no additive shown to cause cancer in man or lab animal may be used in foods
Nutrition Labeling Education Act Correct Ans-all food labels must list additives by the
common or usual name
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