State test 4
The gentlest method of preservation is ____. A. flash freezing B. pressure canning C. refrigeration D. retorts
C. refrigeration
Irradiation can be used to destroy ____. A. all microbes B. molds only C. salmonellae and E. coli D. None of the above.
C. salmonellae and E. coli
Which type of packaging is called active packaging? A. CAP. B. MAP. C. Plastic. D. All of the above.
A. CAP.
Which type of packaging is most likely to be used for fresh fruits and vegetables? A. CAP. B. Dessicants. C. MAP. D. All of the above.
A. CAP.
Which separation method works based on combining force and density? A. Centrifuging. B. Creaming. C. Precipitation. D. Sedimentation.
A. Centrifuging.
If a can is heated by conduction and convection, the cold point is ____ of the can. A. at the center B. slightly above the center C. slightly below the center D. toward the bottom
C. slightly below the center
Cold processing methods preserve foods by ____. A. destroying pathogens B. inactivating enzymes C. slowing chemical reaction rates D. All of the above.
C. slowing chemical reaction rates
Genetically engineered foods are labeled when the ____. A. new gene may cause allergic reactions B. result is a new food product C. nutritional value is not altered D. All of the above.
A. new gene may cause allergic reactions
Mayonnaise is an example of a(n) ____ emulsion. A. oil-in-water B. water-in-oil C. gas-in-liquid D. liquid-in-liquid
A. oil-in-water
The best way to control humidity levels in refrigeration is ____. A. packaging B. placement C. thermostatic controls D. ventilation
A. packaging
Changing the gas atmosphere of a refrigeration space increases shelf life by ____. A. absorbing oxygen B. preventing temperature fluctuations C. slowing respiration D. All of the above.
C. slowing respiration
Which is a disadvantage of heat preservation methods? A. Changes in texture, color, and nutritive value. B. High cost compared to other methods. C. The inability to destroy all pathogens. D. All of the above.
A. Changes in texture, color, and nutritive value.
Which category of foods has the highest moisture levels? A. Concentrated. B. Dehydrated. C. Freeze-dried. D. Intermediate-moisture.
A. Concentrated.
The goal of analytical research is to ____. A. determine opinion B. identify trends C. test hypotheses D. write journal articles
C. test hypotheses
Foodborne illness is caused by ____. A. eating contaminated food B. physical contaminants C. colds and flu D. All of the above.
A. eating contaminated food
An ingredient that may shield microbes and therefore increase processing time and/or temperature is ____. A. fat B. fruit juice C. salt D. water
A. fat
Steel packaging material is ____. A. inexpensive B. rigid C. stable against corrosion D. All of the above.
A. inexpensive
The canning process was developed by ____. A. Napoleon Bonaparte B. Nicholas Appert C. Harvey Wiley D. Louis Pasteur
B. Nicholas Appert
One kilogray of irradiation equals ____. A. 1,000 grays B. 1,000 rads C. the energy absorbed per gram of material D. All of the above.
A. 1,000 grays
____ is the bonding together of nutrients to make new compounds. A. Anabolism B. Catabolism C. Digestion D. Metabolism
A. Anabolism
What is the easiest method for detecting mold spoilage? A. Appearance. B. Smell. C. Taste. D. Touch.
A. Appearance.
Which is an example of a water-in-oil emulsion? A. Butter. B. Mayonnaise. C. Ice cream. D. Cake batters.
A. Butter.
What effect will a solute have on the freezing point of the solution? A. Decrease the freezing point in comparison to water. B. Increase the freezing point in comparison to water. C. Have no effect on the freezing point. D. Varies with the type of solute.
A. Decrease the freezing point in comparison to water.
Which is not a method used to concentrate foods? A. Drum drying. B. Filtration. C. Heat evaporation. D. Vacuum evaporation.
A. Drum drying.
Which food is most likely to contain Salmonella? A. Eggs. B. Milk. C. Vegetables. D. Roast turkey with dressing.
A. Eggs.
Which of the following is an example of a food that is sorted? A. Eggs. B. Cream. C. Cotton candy. D. All of the above.
A. Eggs.
Which of the following is an example of a nanotechnology application? A. Encapsulation of compounds to increase nutrition without flavor changes. B. Genetic modification of a food to delay spoiling. C. A material carries electricity with no loss of energy. D. Temperature-sensitive strips that change colors.
A. Encapsulation of compounds to increase nutrition without flavor changes.
Which is not an advantage of freeze-drying? A. It can be done at home. B. Foods have more original color. C. Foods have a low weight. D. Foods retain fresher flavor.
A. It can be done at home.
Which of the following is not a benefit of using rapid freezing instead of sharp freezing? A. Larger ice crystal formation. B. Lower energy costs. C. Rapid slowdown of microbe growth. D. Lower labor costs.
A. Larger ice crystal formation.
Which is true of research? A. Research is an organized method of examining a question, issue, or theory. B. Research can be done quickly with some attention to detail. C. Researchers should work on projects to which they have emotional ties. D. All of the above are true.
A. Research is an organized method of examining a question, issue, or theory
Which of the following is not true of advertising? A. The campaign usually starts about six months after the product is placed in stores. B. The campaign is developed at the same time the company is preparing to manufacture the product. C. Advertising highlights unique features of the product. D. Good advertising involves knowing the preparation requirements and storage needs of the product.
A. The campaign usually starts about six months after the product is placed in stores.
Which behavior increases the risk of foodborne illness? A. Touching the face while handling food. B. Using different cutting boards for vegetables and meats. C. Washing hands after using the bathroom. D. All of the above.
A. Touching the face while handling food.
The space around dehydrated foods should ____. A. allow for air circulation B. be limited to avoid microbial contamination C. increase the temperature D. increase the humidity
A. allow for air circulation
In the United States, irradiation is treated as ____. A. an additive B. a GRAS list item C. an unsafe procedure D. a new preservation method with little testing
A. an additive
Food intoxication can be caused by ____. A. bacterial toxins B. animal parasites C. Salmonella D. All of the above.
A. bacterial toxins
The food most likely to be rendered is ____. A. beef B. eggs C. fruit juice D. milk
A. beef
The gas solute in soft drinks is ____. A. carbon dioxide B. nitrogen C. oxygen D. All of the above.
A. carbon dioxide
Sharp freezing uses ____. A. contact with cold, still air B. immersion in a cooling medium C. indirect contact with a cooling medium D. All of the above.
A. contact with cold, still air
The medium in which particles are distributed is called the ____. A. continuous phase B. dispersed phase C. emulsion D. colloid
A. continuous phase
Stating the problem ____. A. prompts people to consider what could be changed B. is done after research has been gathered C. is the third step in a food science experiment D. All of the above.
A. prompts people to consider what could be changed
The thermal death curve ____. A. shows ideal processing times related to temperatures B. identifies processing temperature C. is used for high-acid foods D. shows growth and death of microbes
A. shows ideal processing times related to temperatures
Part of gathering information is ____. A. studying the food components B. conducting experiments C. examining collected data D. All of the above.
A. studying the food components
Dehydration of food is ____. A. the lowering of water content B. the replacement of water C. sterilization D. a recently discovered process
A. the lowering of water content
To decide what data should be collected, a researcher must ____. A. write the questions expected to be answered in the experiment B. think about past experience C. consider the tools being used in the experiment D. use two controls
A. write the questions expected to be answered in the experiment
Which bacteria is the most heat resistant? A. Acetic acid bacteria. B. Clostridium botulinum. C. Halophilic bacteria. D. Staphylococcus aureus.
B. Clostridium botulinum.
____ is the measure of parts of solute to the known volume of solvent. A. Aggregate B. Concentration C. Mass D. Saturation
B. Concentration
Which process separates a solute from a supersaturated solution? A. Creaming. B. Crystallization. C. Deposition. D. Precipitation.
B. Crystallization.
Which is not true about dehydration? A. Dehydration increases a food's shelf life. B. Dehydration increases the weight and bulk of foods. C. Dehydrated food products are convenient and time-saving. D. Dehydration occurs more rapidly with small pieces of food.
B. Dehydration increases the weight and bulk of foods.
In development of a new product, which is done first? A. Hundreds of mixtures are prepared. B. Descriptive research reveals trends. C. Taste tests are held to check consumer approval. D. Analytical research is used to develop the new product.
B. Descriptive research reveals trends.
Which source of foodborne illness commonly lives in the colon of mammals? A. Clostridium perfringens. B. Escherichia coli. C. Lactobacillus acidophilus. D. Staphylococcus aureus.
B. Escherichia coli.
What did researchers discover about the effect of ethylene on plants? A. Ethylene kills all plant life. B. Ethylene speeds the maturation process. C. Ethylene prevents plants from maturing. D. Ethylene has no effect on plant life.
B. Ethylene speeds the maturation process.
Which ingredient in food will slow the rate of freezing the most? A. Poultry. B. Fat. C. Salt. D. Water.
B. Fat.
Which is not a function of packaging? A. Dispenser. B. Flavor enhancer. C. Protection from damage. D. Protection from contamination.
B. Flavor enhancer.
Which irradiated food product must be labeled with the radura symbol? A. Herbs. B. Fresh meat. C. Processed foods. D. All of the above.
B. Fresh meat.
Which packaging material is chemically inert? A. Aluminum. B. Glass. C. Paper. D. Steel.
B. Glass.
Which type of illness is caused by a virus? A. Botulism. B. Hepatitis. C. Salmonellosis. D. Trichinosis.
B. Hepatitis.
Which is true of home-dried foods? A. Fruits and vegetables with blemishes should be saved for drying. B. Herbs should be dried as soon as possible after harvest. C. Fruits and vegetables should be dried about two weeks after harvest. D. All of the above.
B. Herbs should be dried as soon as possible after harvest.
____ packaging signals tampering or excessive exposure to the temperature danger zone. A. Controlled atmosphere B. Intelligent C. Modified atmosphere D. Reduced oxygen
B. Intelligent
Which is not a function of ROP packaging? A. Delay maturation. B. Kill microbes. C. Prevent tissue damage that results from chilling. D. Slow the ripening process.
B. Kill microbes.
Which requires the least irradiation? A. Killing mold on spices. B. Killing humans. C. Preventing potatoes from sprouting. D. Destroying insects in grain crops.
B. Killing humans.
Which bacteria multiplies at refrigerator temperatures in an atmosphere of reduced oxygen and increased carbon dioxide? A. Clostridium botulinum. B. Listeria monocytogenes. C. Escherichia coli. D. Staphlycoccus aureus.
B. Listeria monocytogenes.
Which of the following is an advantage of concentrated foods? A. No flavor changes. B. Lower weight for shipping. C. No additional preservation is needed. D. Water does not have to be added later.
B. Lower weight for shipping.
Which type of contaminant is most likely to cause foodborne illness? A. Chemical. B. Microbial. C. Physical. D. All of the above.
B. Microbial.
Which canned food relies entirely on conduction for heat transfer? A. Canned tomatoes. B. Pumpkin pie filling. C. Jelly. D. Vegetable soup.
B. Pumpkin pie filling.
Which processing method is often used in the fields during harvest? A. Water-bath. B. Refrigeration. C. Blanching. D. None of the above.
B. Refrigeration.
Which food product uses osmosis in its development? A. Instant coffee. B. Sauerkraut. C. Sugar. D. Tea.
B. Sauerkraut.
Which of the following is a good way to research preschoolers' opinions? A. Observe the preschoolers' facial expressions. B. Survey them by using pictures that illustrate responses. C. Survey them using a written survey. D. All of the above.
B. Survey them by using pictures that illustrate responses.
Shelf life is the amount of time ____. A. a food has been sitting on the shelf at the grocery store B. a food can be stored and still be safe to eat C. cooked food can be refrigerated as leftovers D. a food should be cooled after heat processing
B. a food can be stored and still be safe to eat
Radiolytic compounds are ____. A. a result of any food processing B. a result of irradiation C. new compounds that need study D. unstable compounds
B. a result of irradiation
In the food industry, semipermeable membranes ____. A. only allow liquids through B. are designed for the specific solute to be collected C. are made of paper D. All of the above.
B. are designed for the specific solute to be collected
Unethical behavior includes ____. A. researching others' experiment results B. concealing relevant data that contradicts a hypothesis C. informing human subjects of the risks of test products D. All of the above.
B. concealing relevant data that contradicts a hypothesis
Descriptive research helps food scientists ____. A. prove new theories B. examine consumer trends C. take accurate measurements D. All of the above.
B. examine consumer trends
A disadvantage of sulfiting is ____. A. the added bitter taste B. extended drying time C. increased enzymatic browning D. increased calories
B. extended drying time
The most common cause of foodborne illness is ____. A. cross-contamination B. failure to properly cool food C. poor storage facilities D. processing errors
B. failure to properly cool food
Sulfuring and sulfating cannot be used on ____. A. foods high in fat B. foods high in thiamin C. fruits and vegetables D. All of the above.
B. foods high in thiamin
Brainstorming sessions are often used while ____. A. collecting data B. forming a hypothesis C. gathering data D. stating the problem
B. forming a hypothesis
The source of the irradiation given off by radioactive elements is ____. A. electron beams B. gamma rays C. ultraviolet light D. X-rays
B. gamma rays
A foam is a ____ dispersion. A. liquid-in-liquid B. gas-in-liquid C. liquid-in-gas D. None of the above.
B. gas-in-liquid
Raisins are brown because ____. A. grapes are exposed to high heat B. grapes have a high polyphenol content C. they are pretreated to stop enzyme action D. All of the above.
B. grapes have a high polyphenol content
Foods that need a controlled environment use ____. A. controlled atmosphere packaging B. hermetic closure C. laminates D. permeable packaging material
B. hermetic closure
A high-risk source of botulism for infants is ____. A. canned baby food B. honey C. fresh fruit D. meats
B. honey
When combined, ____ separate. A. foams B. immiscible liquids C. oil-in-water emulsions D. water-in-oil emulsions
B. immiscible liquids
When temperature increases, the solubility of most solids ____. A. decrease B. increases C. stays the same D. Solids are not soluble.
B. increases
Distillation is used in the production of ____. A. fruit juice B. instant tea C. spring water D. wine
B. instant tea
In laminates, aluminum foil is used to ____. A. print labels on B. provide a gas barrier C. seal the package D. stiffen the package
B. provide a gas barrier
The first step in developing a HACCP system for a restaurant would be to ____. A. inspect storage areas for shipments B. review menus for potentially hazardous foods C. interview your staff D. monitor staff handling practices
B. review menus for potentially hazardous foods
Maximum recommended storage times in home freezers as compared to commercial freezers are ____. A. the same B. shorter C. longer D. dependent on the food
B. shorter
Herbs are often dried at home by the ____ method. A. drum drying B. sun drying C. tray drying D. vacuum drying
B. sun drying
The most unreliable method of dehydration is ____. A. oven drying B. sun drying C. tray drying D. All are equally reliable.
B. sun drying
One of the advantages of vacuum drying is ____. A. food is frozen first B. the boiling point is lowered C. food does not come in direct contact with heat D. costs are low
B. the boiling point is lowered
The slower the freezing process, ____. A. the better the food quality B. the larger the ice crystals that form C. the smaller the ice crystals that form D. the longer the shelf life
B. the larger the ice crystals that form
Preservation of high-acid foods requires temperatures of ____°C. A. 65 B. 90 C. 100 D. 121
C. 100
Foods should not be in the temperature danger zone for more than ____. A. 30 minutes B. 1 hour C. 2 hours D. 4 hours
C. 2 hours
The mass percent of salt in a solution of 15 g salt and 35 g water is ____. A. 15% B. 20% C. 30% D. 50%
C. 30%
C. botulinum need a pH of ____ to multiply. A. 1.0-3.0 B. 3.5-4.5 C. 4.6 and higher D. 7.0-11.0
C. 4.6 and higher
The temperature danger zone is ____. A. 40-60°F B. 0-100°F C. 5-57°C D. 41-135°C
C. 5-57°C
The first genetically engineered food to receive FDA approval was ____. A. brocoflower B. corn for animal feed C. Flavr Svr Tomato D. insect-resistant soybeans
C. Flavr Svr Tomato
Which food is destroyed by freezing? A. Beef. B. Berries. C. Green onions. D. Peppers.
C. Green onions.
In new product development, which of the following would occur first? A. Develop trial batches of the product. B. Pilot manufacture the product. C. Identify the target audience. D. Study chemical properties of ingredients.
C. Identify the target audience.
Which of the following forces is used to separate nuts from shells? A. Centrifugal. B. Grinding. C. Magnetic. D. Pressing.
C. Magnetic.
Which food product is the result of presses? A. Ice cream. B. Dried herbs and seasonings. C. Molasses. D. All of the above.
C. Molasses.
____ are chemical contaminants. A. Insect fragments B. Microbes C. Pesticides D. Mold
C. Pesticides
What type of contaminant is a prion? A. Bacteria. B. Chemical. C. Protein. D. Virus.
C. Protein.
Which team member would be most likely to analyze food components, develop an ingredient list, and monitor nutritional value of the food? A. Librarian. B. Technician. C. Registered dietician. D. Engineer.
C. Registered dietician.
Which of the following preparation steps is a critical point to monitor in a HACCP program? A. Peeling bananas. B. Kneading bread dough. C. Roasting chicken to the proper temperature. D. Straining juice from canned mushrooms.
C. Roasting chicken to the proper temperature.
Which type of container does not come in direct contact with food? A. Plastics. B. Primary containers. C. Secondary containers. D. All of the above.
C. Secondary containers.
Which physical separation method is based on density? A. Evaporation. B. Grading. C. Sedimentation. D. Sorting.
C. Sedimentation.
Which dehydration method is the fastest? A. Belt drying. B. Drum drying. C. Spray drying. D. Tray drying.
C. Spray drying.
Which of the following is a potentially hazardous food? A. Fruit salad with vinaigrette. B. Pickle relish. C. Stuffed turkey breast. D. Whole wheat flour.
C. Stuffed turkey breast.
Which method should not be used to test the safety of a food product? A. Appearance. B. Smell. C. Taste. D. Touch.
C. Taste.
In which method is food placed on platens, which transfer heat to the food through conduction? A. Drum drying. B. Belt drying. C. Vacuum drying. D. Spray drying.
C. Vacuum drying.
Unwanted rehydration is most likely to occur ____. A. in plastic bags B. with fruits C. among foods in mixtures D. at the end of the dehydration process
C. among foods in mixtures
Reverse osmosis ____. A. adds solutes to a solution B. moves water into the food mixture C. applies pressure to increase concentration of solutes D. is too expensive for widespread use in the food industry
C. applies pressure to increase concentration of solutes
Viruses ____. A. multiply in food B. cannot survive for more than a week C. can be transmitted in food D. die when refrigerated
C. can be transmitted in food
Milk is a(n) ____. A. concentration B. gas C. complex mixture D. element
C. complex mixture
Free radicals are ____. A. radiolytic compounds B. stable compounds C. compounds that have lost one or more electrons D. All of the above.
C. compounds that have lost one or more electrons
In food science, the solvent is usually ____. A. concentrated B. gas C. liquid D. solid
C. liquid
The dispersed phase in mayonnaise is ____. A. egg yolk B. mustard C. oil D. vinegar
C. oil
The radura symbol is required for ____. A. all genetically modified foods B. all packaging of irradiated foods C. only on packaging to the first purchaser D. only on products sold in Europe and Asia
C. only on packaging to the first purchaser
The main difference between colloids and solutes is the ____. A. clarity of the substances B. homogeneous nature C. particle size D. None of the above.
C. particle size
Microorganisms that cause illness are called ____. A. anaerobic bacteria B. halogens C. pathogens D. toxins
C. pathogens
Adding sulfur ____. A. improves nutritional value B. kills insects C. prevents enzymatic browning D. triggers dehydration
C. prevents enzymatic browning
The Tyndall effect refers to ____. A. dense clusters of ions B. John Tyndall, who discovered colloids C. the ability to see the path of light as it passes through a colloidal dispersion. D. a process that reduces the fat globules in milk
C. the ability to see the path of light as it passes through a colloidal dispersion.
A variable is ____. A. an ingredient in a formulation B. a statement of the problem C. the change to be tested D. All of the above.
C. the change to be tested
Most changes to frozen foods is usually caused by ____. A. additives in the food B. the release of oxygen C. the formation of ice crystals D. too low a temperature
C. the formation of ice crystals
Immersion freezing involves ____. A. a three-step process B. the use of toxic refrigerants C. the use of cryogenic liquids D. packaging food before freezing
C. the use of cryogenic liquids
The solvent in sugar syrup is ____. A. fruit pulp B. salt C. water D. sugar
C. water
When a dehydrated food is reconstituted, ____. A. it is eaten in the dehydrated state B. the moisture level is below 5% C. water is added back to it D. All of the above.
C. water is added back to it
To achieve sterilization, all parts of a food must reach a temperature of ____ for 15 minutes with wet or moist heat. A. 88°C (190°F) B. 100°C (212°F) C. 110°C (230°F) D. 121°C (250°F)
D. 121°C (250°F)
Which team member creates the product name and develops graphics for the label? A. Accountant. B. Manager. C. Packaging specialist. D. Advertising executive.
D. Advertising executive.
Chemical contaminants enter the food supply through ____. A. industrial waste B. spraying crops in the fields C. water supplies D. All of the above
D. All of the above
Osmosis ____. A. is movement at the molecular level B. separates food components by using a semipermeable membrane C. occurs when there is uneven pressure or concentration in two adjacent solutions D. All of the above
D. All of the above
An important part of the experimental procedure is ____. A. accurate measurements B. accurate record keeping C. an established control D. All of the above.
D. All of the above.
Biotechnology is used to ____. A. develop new products B. develop improved products C. slow deterioration D. All of the above.
D. All of the above.
Consumers constantly demand ____. A. more choices B. new taste experiences C. more healthful foods D. All of the above.
D. All of the above.
Cryogenic liquids are ____. A. liquefied gases that have very low boiling points B. used in immersion freezing C. sprayed onto foods to cool them rapidly through evaporation D. All of the above.
D. All of the above.
Dehydrofreezing involves ____. A. freezing temperatures B. sublimation C. vacuum pressure D. All of the above.
D. All of the above.
Designing an experiment involves ____. A. writing the procedure B. identifying variables C. selecting a control D. All of the above.
D. All of the above.
Electron beams are ____. A. beta particles B. not radioactive C. radiant energy D. All of the above.
D. All of the above.
Food irradiation involves exposure to ____. A. electromagnetic waves B. gamma rays C. ultraviolet light D. All of the above.
D. All of the above.
Heat processing ____. A. destroys enzymes and microbes B. requires packaging to prevent recontamination C. transfers energy into food D. All of the above.
D. All of the above.
Meat and dairy products are common causes of foodborne illness because they ____. A. are widely consumed in the U.S. diet B. are handled improperly by uninformed people C. provide a medium for microbe growth D. All of the above.
D. All of the above.
Paper used as packaging material is ____. A. lightweight and inexpensive B. sealable and flexible C. usually coated D. All of the above.
D. All of the above.
Refrigeration is used to ____. A. age foods B. improve flavors C. increase shelf life D. All of the above.
D. All of the above.
The development of a foam can be hindered by ____. A. changes in pH B. temperature C. addition of solutes D. All of the above.
D. All of the above.
When monitoring the time that food spends in the temperature danger zone, include ____. A. transportation time B. preparation time C. standing time during serving D. All of the above.
D. All of the above.
Which of the following is a common colloidal dispersion? A. Butter. B. Gelatin. C. Milk. D. All of the above.
D. All of the above.
Which is not a factor affecting solubility? A. Agitation. B. Vapor pressure. C. Temperature. D. Altitude.
D. Altitude.
Which of the following is true? A. Colloids affect boiling point at high altitudes. B. Colloids raise the boiling point. C. Colloids increase the boiling point only at low temperatures. D. Colloids do not affect boiling point.
D. Colloids do not affect boiling point.
Which is an example of analytical research? A. Conducting an interview. B. Surveying opinions. C. Observing human behavior. D. Measuring the mass of a solute.
D. Measuring the mass of a solute.
Which of the following is a chemical separation process? A. Creaming. B. Sorting. C. Milling. D. Precipitation.
D. Precipitation.
Which commercial canning method agitates containers to stir the contents? A. Aseptic. B. Cold-pack. C. Pouch. D. Retort.
D. Retort.
Which is a cause of food infection? A. Clostridium botulism. B. Clostridium perfringens. C. Staphylococcus aureus. D. Salmonella.
D. Salmonella.
Which food can be processed using the water-bath method? A. Corn. B. Peas. C. Pumpkin. D. Tomatoes.
D. Tomatoes.
Which illness is caused by a parasite? A. Botulism. B. Hepatitis. C. Salmonellosis. D. Trichinosis.
D. Trichinosis.
Which is not a home dehydration method? A. Microwave drying. B. Oven drying. C. Sun drying. D. Vacuum drying.
D. Vacuum drying.
Which of the following liquids requires pressing and then centrifuging? A. Fruit juice. B. Molasses. C. Wine. D. Vegetable oils.
D. Vegetable oils.
Which foods should be blanched prior to freezing? A. Dairy products. B. Fruits. C. Meats. D. Vegetables.
D. Vegetables.
Which of the following is an advantage of glass containers? A. Durability in assembly lines. B. Lightweight. C. Resistance to heat in processors. D. Visibility of product.
D. Visibility of product.
____ cannot be focused easily, so the technology for using them in irradiation is still being perfected. A. Electron beams B. Gamma rays C. Ultraviolet light D. X-rays
D. X-rays
Dehydrated foods are ____. A. more colorful B. soft and brown C. much less nutrient-dense D. chewy and leatherlike
D. chewy and leatherlike
Cold-pack methods are most likely to be used for ____. A. firm foods B. high-acid foods C. low-acid foods D. fragile foods
D. fragile foods
When no more solute will dissolve in the solvent, the substance is ____. A. aqueous B. diluted C. gaseous D. saturated
D. saturated
The osmotic flow of liquids in the body is controlled by ____. A. body temperature B. cytoplasm C. sodium and chloride D. sodium and potassium
D. sodium and potassium
An example of a freeze-dried food is ____. A. dates B. raisins C. nonfat dry milk D. steaks
D. steaks
HACCP is ____. A. Hazard Analysis and Crucial Control Points B. a safety system required by law C. the result of FDA research D. the food safety system used most often by U.S. food producers
D. the food safety system used most often by U.S. food producers
Nutrient damage from irradiation is most likely to affect ____. A. fats B. minerals C. proteins D. vitamins
D. vitamins
