FDSC 200 Final Exam

two main reasons we preserve food

extend the shelf-life of foods, make food safe by preventing presence or growth of microbes that cause disease or illness

whole potatoes

a raw food that will stay fresh and safe to eat for the longest time when properly packaged and stored at 21 degrees C or 70 degrees F

Today is feburary 3. which of these products has NOT maintained its edible quality (assuming proper storage conditions)?
a. refrigerated milk in a plastic jug with a "sell by" date of Feb. 1
b. cookies in a plastic sleeve inside a box with a "best used by: date of Feb. 1
c. refrigerated ground turkey (not vacuum packaged) with a "use by" date of Feb. 1

C, refrigerated ground turkey with a "use by" date of Feb.1

molds

always requires oxygen to grow in foods

molds

these are often colorfully visible on foods due to their hair-like mycelial fibers

viruses

do not grow and reproduce in foods

bacteria

often exist in foods as both vegetative cells and spores

food intoxication

when toxic substances are produced by bacteria in a food prior to consumption and cause illness and disease when the food is eaten

41-135 degrees F

according to FATTOM, this is the temperature (known as the "danger zone") for the best growth of bacteria

red bean paste

according to FATTOM, this is a food that would easily support bacterial growth

4.6 to 9

according to FATTOM, bacteria grow best in food with this pH range

pathogen

a type of microorganism that causes illness or disease in humans

enzymatic browning caused by polyphenol oxidase is NOT desirable in which of these foods?
a: cocoa
B: apples
C: coffee
D: prunes

B. apples

maillard

the name of the desirable non-enzymatic browning reaction that occurs in cooked meats and breads

which one of these products benefits from and is not significantly damages by vacuum-packaging when stored at refrigerator temperatures?'
a. shredded lettuce
b. marshmallows
c. rasberries
d. sliced bread
e. pork chop

E. pork chop

blanching does NOT accomplish which of the three following?
a: facilitates peeling of tomatoes
b. softens green beans
c. destroys microorganisms inside potatoes
d. set the green color of broccoli
e. inactivates enzymes that cause browning in potatoes
f. changes the pH of corn
G. removes "raw" flavor from spinach
h. cooks and preserves green beans to make them shelf-stable

c, f, h

98.6 F/ 37 C

pathogens that cause food infections in humans grow at this temperature

212 F/ 100 C

pure water boils

-18 C/ 0 F

good frozen storage

32 F/ 0 C

pure water freezes

4 C/ 40 F

commercial and home refrigeration systems

28 F/ -2 C

most foods freeze at about this temp

21 C/ 70 F

room temperature storage

for which fruit or vegetable is controlled-atmosphere storage most often used in order to extend the storage shelf life up to 6 months or more beyond harvest?
A: apples
B: corn
C: asparagus
D: peas

A. apples

what gas can be added to storage of bananas to induce ripening?
A: ethane
B: acetylene
C: nitrogen
D: ethylene

D. ethylene

which one of these is NOT produced by the respiration of harvested fruits and vegetables?
A: water
B: oxygen
C: CO2
D: heat

B: oxygen

which one of these is NOT part of a simple refrigeration system?
A: blancher
B: condensor
C: compressor
D: evaporator

A: blancher

fruits and vegetables that continue to ripen after harvest are known as:
A: climactic
B: climacteric
C: non-climacteric
D: climactic

B: climacteric

psychotrophs

group of bacteria that would be found growing slowly on foods stored at refrigerator temperatures

bacteria

smallest in size

yeasts

medium in size; can see growth on foods

molds

largest in size. can easily see complex structures with hairlike mycelial fibers and fruiting bodies

mesophilic group

grow slowly at room temp. all microbes that affect food safety can grow in the temperature range. clostridum botulism

thermophilic group

spore forming. most are spoilage. spores will not germinate and grow below 122

\>0.85 aw

moisture conditions for bacterial growth

why do we need to reduce the temperature of most raw agricultural products after harvesting?

to slow down the products' metabolic processes (respiration)

refrigerating potatoes causes the starched to be broken down into:
A: proteins
B: lipids
C: ethylene
D: sugars

D: sugars

a common spoilage indicator from the breakdown of proteins in foods is:

bad, rotten or putrefactive odor

which of the following would NOT affect the adequate blanching of food?
A:size of food pieces
B: amount of time blanched
c: temperature of the water or steam
D: sodium content of food

D: sodium content of food

blanching

mild heat treatment that inactivates enzymes prior to canning or freezing.
Reduces microbial populations
clean or reduce dirt on product
expel respiratory gases and shrink or soften product
set or fix color of green vegetables
inactivates "raw flavor" of green vegetables before freezing

which of these is NOT a reason to trap insects and rodents in food processing areas?
A: the FDA does not allow them to be killed
B: they droppings carry disease causing bacteria
C: they reproduce rapidly
D: they damage or consume the food

A: the FDA does NOT allow them to be killed

which are needed for appropriate refrigeration of foods?

controlled humidity, circulation of air, controlled low temperatures

refrigerator system

evaporator, compressor, condensor, and expansion valve

separating or sorting oranges into uniform sizes at the processing plant is an example of:
A: unit procedure
B:unit analysis
C: unit operation
D: unit conversion

C: unit operation

in a refrigeration or cooling system, what problem can occur with fresh unpackages foods if the humidity is too high?

products can grow mold

rancidity occurs as a result of the breakdown and oxidation of which of these food components?
A: carbs
B: proteins
C: lipids
D: vitamins
E: minerals

C: lipids

the peels of yellow bananas stored below their optimum storage temperature of 55 F for a period of time develop a dull grayish-brown color. What is this problem called?
A: chill proofing
B: chill damage
C: chill destruction
D: chill injury

D: chill injury

other than raw oranges the only orange juice product we sampled that was NOT pasteurized or processed with heat was the

frozen concentrate

vinegar was added to produce a "pickling" effect in the spicy green bean pickles that we tasted in lab. which of the following is also known as vinegar?

acetic acid

placing an "oxygen scavenger" in a bag of beef jerky is an example of

modified atmosphere

why did the vacuum-packaged ear of fresh corn bloat or expand upon storage?

natural product respiration/fermentation caused CO2 to be released

types of bacteria that we use to produce food products such as cheese, yogurt, and sauerkraut are known as

fermentative bacteria

the genus of bacteria that produce a food infection commonly associated with improperly cooked poultry and eggs is

salmonella

the genus of bacteria that produce a food intoxication known as botulism that is commonly associated with improperly canned food is

clostridium

which of the following are the most heat resistance and have been found to survive in boiling water for more than 16 hours

bacterial spores

for which fruit or vegetable is controlled atmosphere storage most often used in order to extend the storage life up to 6 months or more beyond harvest?
A: asparagus
B: corn
C: apples
D: peas

C: apples

what gas can be added to storage rooms of bananas to induce ripening?

ethylene

in a refrigeration system or cooling system, what problem can occur with fresh unpackages foods if that humidity is too low

products dry out

rancidity occurs as a result of the break down and oxidation of which food component

lipids

the banana in the refrigerated impulse-selaed bag turned a dull browning gray color but maintained a firm texture because

chill injury occured, the banana was stored below 55 F, the banana was not vacuum sealed

the bags of some of the fresh products that we observed in lab were bloated due to

continued respiration of the products

the term "orange juice concentrate" many indicate that

water has been removed from the orange juice, this could be a frozen OJ product, this could be a pasteurized OJ product

"extra green" canned green beans from kroger have which ingredient added to help maintain their bright green color?

zinc chloride

IQF meaning

individually quick frozen

the MOVEMENT of hot air over tomato slices in a dehydrator is an example of which basic type of heat transfer?
A: radiation
B: conduction
C: convection

C: convection

a drum dryer utilizes DIRECT CONTACT heating to produce instant mashed potato flakes which is an example of which basic type of heat transfer?
A: radiation
B: conduction
C: convection

B: conduction

ice creams in order from least (1) to greatest(3) amount of expected overrun
vanilla ice cream made in the cuisinart bench top ice cream freezer (like we used in lab), commercially produced vanilla ice cream (like mayfield or breyers), vanilla ice-cream-in-a-bag (like we made in lab)

1\= vanilla ice cream in a bag
2\= vanilla ice cream made in the cuisinart bench top ice cream freezer
3\= commercially produced vanilla ice cream

which of these foods can be frozen for the longest time while maintaining quality, raw fish filets or IQF green beans?

IQF green beans

foods with (high or low) sugar content bind moisture to make the dried product softer?

high

A slow rate of freezing will produce (larger or smaller) ice crystals in a food product?

larger

powdered agglomerated dried foods, like instant coffee, that are easy to rehydrate due to their attraction to water are known as:
A: hydroscopic
B: hygroscopic
C: orthoscopic
D: hydrophobic

hygroscopic

which food freezes at a higher temperature, kale or chicken?

kale

which one of these things does not prevent enzymatic browning of potatoes before dehydration?
A: addition of salt
B: steam blanching
C: water blanching
D: addition of sulfites

A: addition of salt

which of the following is not a reason why it is less costly to transport/distribute dehydrated foods than fresh foods?
A: they weigh less per unit volume
B: they take up less space due to decrease in volume
C:they dont require temperature control during transport
D: they are taxed at a lower rate because water was removed from the products

D:they are taxed at a lower rate because water was removed from the products

what type of microorganism is most likely to grow on dehydrated food products?
A: bacteria
B: yeast
C: molds
D: psychotrophs
E: viruses

C: molds

the defect that occurs in a DEHYDRATED food due to the formation of a shell of dried material that will not allow moisture to completely escape the center of the product is called

case hardening

the defect that occurs in a FROZEN food due to the desiccation and/or oxidation of the surface due to air movement is called

freezer burn

as the ice cream we made in lab was freezing, the temperature fell below the freezing point before it rose slightly and began to fall again. what happened to cause this phenomenon?
A: more ice and salt were added to the system
B: as ice crystals began to form in the mix, heat was released due to crystallization
C: we didnt read the thermometers correctly
D: the ice cream mix absorbed heat from the room

B: as ice crystals began to form in the mix, heat was released due to crystallization

clarence birdseye used this type of freezing system with the rectangular boxes of food he froze

plate type

a continuous freezing system that might be used to maximize freezing space in a food processing facility due to the shape of the freezer is a :

spiral freezer

which type of freezer is used to produce "dippin dots" ice cream treats?

cryogenic

which type of freezing system provides the slowest rate of freezing and is often used for storage only?

still air

which type of freezing system uses a high velocity of cooled air to suspend and propel the product through the freezer as it is being frozen?

fluidized bed

which type of freezing system was used in our lab to produce ice cream?

scraped-surface

which type of freezing system would be best to use to freeze popsicles in their molds?

immersion

which type of dehydrator is used to produce foods for NASA space flights?

freeze dryer

which type of dehydrator was used in lab to dry our fruits and vegetables?

cabinet dryer

which type of dehydrator provides the most rapid, almost instantaneous, drying and would be used to dehydrate liquids, like powdered milk, that might be damaged by lengthy exposure to heat?

spray dryer

which type of dehydrator makes the most efficient use of upward air flow to suspend the food and parallel airflow to convey and dehydrate the food simultaneously?

fluidized bed dryer

which type of dehydrator is used for dehydrating food products to best maintain their color and shape?

freeze dryer

which type of dehydration processes uses a salt or sugar solution to remove moisture from product often prior to use of another type of dehydration system?

osmotic dehydration

which two types of dryers are most often used with liquids or viscous liquid slurries?

spray dryer and roller/drum dryer

which type of dryer only works well with small uniform individual pieces of food to be dehydrated?

fluidized bed dryer

a dehydrated food product that must be rehydrated before being consumed

powdered milk

a dehydrated food product that is consumed in its dried form

beef jerkey

packaging for dried foods is designed to keep the moisture (inside or outside) of the product?

outside

which are less costly to transport, frozen fruits, dehydrated fruits, or fresh raw fruits

dehydrated fruits

which of these parameters would be important to consider in the drying of fruits and vegetables?
A: drying temperature of dehydrator
B: moisture content of food
C: relative humidity of air
D: size and shape of product pieces
E: all of these
F: none of these

E: all of these

why did the unblanched potatoes we dried in lab turn gray?
A:they were unwashed
B: they were unpeeled
C: enzymes were still active
D: they were burned from the high temps
E: All of these
F: none of these

C: enzymes were still active

on what food product did clarence birdseye first conduct freezing experiments even though his company is best known today for vegetables?

fish