7 Food Processing and Quality Online Quiz Questions

True

False

Frying transfers heat rapidly and creates crispness and browned flavors, while oil uptake can increase fat content.

Frying drives oil out of food, so it reliably lowers fat content.

Frying prevents browning and keeps the food’s surface soft.

Frying preserves all heat-sensitive vitamins because it is rapid.

True

False

The proteins dissolve completely and are removed from the egg white.

The proteins denature, changing the egg white’s structure and firmness.

The egg white sets because its minerals are destroyed by heat.

The egg white sets because water activity increases during cooking.

Pasteurization uses more intense heat than commercial sterilization and makes every product shelf-stable.

The two processes differ only in whether the food is packaged before heating.

Commercial sterilization uses a more intense, controlled heat treatment to make products shelf-stable when sealed.

Commercial sterilization relies on cooling rather than heat to destroy microorganisms.

True

False

Minerals are generally not destroyed by heat, but may be lost when dissolved in cooking water.

All vitamins respond identically to heat, oxygen, and water.

Vitamin retention depends partly on the particular vitamin’s sensitivity to heat, oxygen, and water.

Minerals are routinely destroyed by heat, while vitamins are unaffected.

HPP can inactivate many microorganisms in suitable foods, often with less heating than conventional thermal processing.

HPP works identically in every food and process, so product characteristics do not matter.

In some moist foods, HPP can preserve fresh-like flavor, color, and texture.

HPP replaces hygienic handling and all other required controls.

Freezing reliably destroys pathogens, so the food remains safe after thawing regardless of handling.

Freezing restricts microbial growth, but pathogens may become active again after thawing.

Freezing increases microbial growth, but thawing stops it.

Freezing removes all water from the food, preventing any microbial activity.

It sterilizes the vegetables so they can be stored at room temperature.

It removes all water-soluble nutrients before freezing.

It slows enzyme-driven quality loss during frozen storage.

It prevents ice crystals from forming in the vegetables.

Drying always destroys pathogens, so no additional safety controls are needed.

Drying increases water activity, which prevents pathogens from surviving.

Drying makes food safe only when it also removes all nutrients.

Drying lowers water activity, but a validated pathogen-control step may still be needed.

Some minerals may dissolve into the cooking water and be lost when it is discarded.

Heat destroys minerals in the vegetables, regardless of how they are cooked.

Minerals evaporate from vegetables during boiling.

Minerals are converted into vitamins during cooking.

A sealed package guarantees safety even if the heating process was inadequate.

The processor must use and monitor an adequate process, such as a validated heating time and temperature.

Appearance and taste are sufficient to establish whether the product is safe.

The processor can omit cleanliness controls if the package is sealed.