The Science in Food Preservation

Food

100

A(n) __________ contains a heating element and fan located at the base.

• 
  

Vertical air flow dehydrator

200

When boiling water canning, an individual should let the cans cool for __________ hours.

12 to 14

300

Acidic foods have a pH of __________ or lower.

• 4.4
• 4.0
• 4.6
• 4.2

4.6

400

Canned food should be stored in which of the following locations?

• A cool, dark, dry place
• The refrigerator
• A well heated area
• A warm, well-lit area

A cool, dark, dry place

500

Freezing is the process of preparing, packaging and freezing foods.

• True
• False

True

Canning

100

The canning process is determined by which of the following?

Type of food

200

Which of the following is NOT a method of dehydration?

• Air flow dehydrator
• Cold drying
• Sun drying
• Oven drying

Cold drying

300

involves treating with fumes from burning sulfur or gaseous sulfur dioxide

Sulfuring

400

slows enzymatic browning, such as the browning of cut apples and oxidation

Sulfating

500

contains an electric element for heat and a fan and vents for circulation

Food Dehydrator

Temperature

100

Dehydration pretreatments do not have an effect on enzymes.

• True
• False

False

200

The preservation method known as __________ ensures milk is free from harmful bacteria and living microorganisms.

Pasteurization

300

Home canning is safer than commercial canning.

• True
• False

False

400

Which of the following items has NOT been preserved?

• Milk from the grocery store
• Frozen waffle
• Beef jerky
• Fresh tangerine

Fresh tangerine

500

reduces the moisture in foods to levels which inhibits the microbial growth

Dehydration

Vocab

100

Select all of the following which are caused by food preservation.

• Access to seasonal food only when in season
• Increase in shelf life
• Increase preparation time
• Less waste from food spoilage
• Increase in food prices

Increase in shelf life

Less waste from food spoilage

200

used for acid foods

Boiling Water canning

300

method of preserving food in which the food is processed and sealed

Canning

400

used for low acid foods and mixtures of acid and low acid foods

Pressure Canning

500

area in the jar between the inside of the lid and the top of the food or its liquid

Headspace

Fill in the Blank

100

Food spoilage is when food becomes undesirable or unsafe for consumption.

• True
• False

True

200

  Blank is an important way to reduce foodborne illness.

• 
  

Food sanitation

300

Select all of the following which are examples of food spoilage properties in dairy products.

• Bacteria puncture container
• Compromised packaging
• Temperature abuse
• Nonpathogenic bacteria

• Compromised packaging
• Temperature abuse
• Nonpathogenic bacteria

400

of individuals become ill each year due to food safety issues.

• Thousands
• Hundreds
• Billions
• Millions

Millions

500

Select all of the following types of energy which can produce irradiation.

• Electron beams
• X-rays
• UV black light
• Gamma rays

Electron beams

X-rays

Gamma Rays