Food Preservation Unit Test

16 Questions

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Food Preservation Unit Test

This test will cover food irradiation, dehydration and canning.


Questions and Answers
  • 1. 
    What is the area in the jar between the inside of the lid and top of the food or liquid? 
    • A. 

      Jar space

    • B. 

      Headspace

    • C. 

      Head gap

    • D. 

      Jar gap

  • 2. 
    An electron accelerator produces electron beams.
    • A. 

      True

    • B. 

      False

  • 3. 
    Which of the following can be used in food irradiation? 
    • A. 

      Electron beams

    • B. 

      X-rays

    • C. 

      Gamma rays

    • D. 

      All of the above

  • 4. 
    What is the optimum temperature to dehydrate food? (enter a number only, ex: 345)
  • 5. 
    The method that involves briefly placing food in boiling water is steam blanching.
    • A. 

      True

    • B. 

      False

  • 6. 
    Canning removes oxygen from the container. 
    • A. 

      True

    • B. 

      False

  • 7. 
    What dehydration method involves treating the food with sulfate or sulfuric acid.
    • A. 

      Sulfating

    • B. 

      Sulfering

    • C. 

      Water blanching

    • D. 

      Microwave blanching

  • 8. 
    What is the process of exposing foods, either prepackaged or in bulk, to very high-energy, invisible light waves? (spelling counts)
  • 9. 
    What is any illness which results from the consumption of food or beverages contaminated with disease-causing microorganisms, chemicals or other harmful substances.
    • A. 

      Food-caused disease

    • B. 

      Pathogen

    • C. 

      Foodborne illness

    • D. 

      Chemical burn

  • 10. 
    Which of the following is a use of food irradiation? 
    • A. 

      Preservation

    • B. 

      Sterilization

    • C. 

      Control of sprouting

    • D. 

      Control of foodborne illness

    • E. 

      All of the above

  • 11. 
    Irradiated foods are labeled with a red radura symbol. 
    • A. 

      True

    • B. 

      False

  • 12. 
    The canning process is determined by which of the following? 
    • A. 

      Type of food

    • B. 

      Temperature of food

    • C. 

      Size of jar

    • D. 

      Both A and C

    • E. 

      All of the above

  • 13. 
    Canned food should be stored in:
    • A. 

      A well heated area

    • B. 

      The refrigerator

    • C. 

      A warm, well-lit area

    • D. 

      A cool, dark, dry place

  • 14. 
    A(n) __________ contains a heating element and fan located at the base
    • A. 

      Horizontal air flow dehydrator

    • B. 

      Vertical air flow dehydrator

    • C. 

      Oven

    • D. 

      Broiler

  • 15. 
    Acidic foods have a pH of 6.2 or lower
    • A. 

      True

    • B. 

      False

  • 16. 
    What is your name?