FSHN 101 Exam 5 (final) Questions and Answers
Identify the objective that is accomplished only when foods are canned (not pasteurized or blanched) -
Ans:-kills all pathogenic, toxic-forming and spoilage bacteria
objective of food preservation - Ans:--slow down or kill bacteria
-minimize chemica...
High Hydrostatic Pressure - 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. - Ans:✔✔-false
Due to higher ___ content of concentrated foods in comparison to dehydrated foods, microorganisms
are able to grow and cause spoilage. - Ans:✔✔-water
The primary objective of food preservation is to ___. - 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) - 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. - Ans:✔✔-true
____ preserves food by reducing the water content of a food so that bacteria, molds and yeasts are
unable to grow. - Ans:✔✔-dehydration
Food additive - Ans:✔✔-substance added to a food which becomes a component of the food or affects
the characteristics of the food
-direct-intentionally added
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