post-test

the basics

100

how much food does the USDA estimate is lost to spoilage? (%)

20%

200

how much of food purchased is estimated to be discarded by US families?

25%

300

what are the categories of changes that lead to spoilage? (3)

physical, chemical, biological

types of changes

100

what type of change is caused by microorganisms such as yeasts, bacteria, and molds?

biological

200

what type of change is caused by evaporation, drip loss, and separation?

physical

300

what type of change is caused by enzymes, proteases, lipases, and carbohydrates?

chemical

preservation methods

100

what type of protection prevents changes from exposure to gases, moisture, or light?

chemical

200

what type of prevention prevents contact with microorganisms, rodents, insects, or other animals?

biological

300

what type of prevention prevents mechanical damage?

physical

misc.

100

name a modern method of preserving food.

canning, refrigeration, freezing, sealing, pasteurization

200

name a traditional method of preserving food.

drying, fermentation, sugaring, salting, alcohol or vinegar

300

what is another name for irradiation?

cold pasteurization