Food Processing Basics Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the primary purpose of the cookery process in food processing?

To only kill microorganisms present in raw food

To enhance the aesthetic appeal of food only

To eliminate all forms of nutrients in the food

To improve flavor and digestibility while preserving the product (correct)

Which of the following is not considered a preliminary process in food processing?

Boiling the food for consumption (correct)

Cleaning and sanitizing the food

Sorting to remove damaged portions

Disintegrating the food physically

What do fruits and vegetables do after harvest that indicates they are still alive?

They respire and continue to 'breathe'. (correct)

They stop all biological functions.

They undergo photosynthesis continuously.

They start decaying immediately.

Which cooking method is aimed primarily at preserving flavor and improving texture through direct heat?

Baking and roasting Signup and view all the answers

Which of the following best describes the main objective of post-harvesting operations?

To maintain the quality of fresh produce Signup and view all the answers

What process do fresh produce undergo that involves water loss after harvest?

Transpiration Signup and view all the answers

Which of the following factors is NOT part of the Triangle of Postharvest interaction?

Frequency of watering Signup and view all the answers

What is the most critical factor in maintaining the shelf-life of fresh produce?

Temperature Signup and view all the answers

Which environmental condition is most favorable for storing fresh produce?

80-95% Relative Humidity Signup and view all the answers

What irreversible change in fresh produce occurs during the process known as senescence?

Ripening Signup and view all the answers

What can excessive CO2 levels in the storage atmosphere lead to?

Abnormal ripening Signup and view all the answers

Which pathogen is NOT commonly associated with fresh produce and food-borne illnesses?

Escherichia coli Signup and view all the answers

What is the impact of ethylene in the ripening process of fresh produce?

It is produced by ripe fruits and accelerates ripening Signup and view all the answers

What is the typical temperature range for refrigerated storage of food?

1º - 10ºC Signup and view all the answers

Which of the following is NOT a natural preservative?

Sodium benzoate Signup and view all the answers

Which type of food poisoning is caused specifically by bacteria?

Botulism Signup and view all the answers

What is one of the main contributions of food processing methods to nutrition security?

Improves sensory characteristics and functional properties Signup and view all the answers

Which food system is characterized by basic processing and limited packaging?

Traditional food systems Signup and view all the answers

What is the primary health risk associated with bacteria in ready-to-eat vegetables?

They can lead to foodborne illnesses. Signup and view all the answers

Which toxin is associated with the greening of potatoes?

Solanin Signup and view all the answers

How much vitamin C can be lost from leafy vegetables due to wind exposure of about 16 km/hr?

10% Signup and view all the answers

Which storage condition is likely to reduce lycopene content in tomatoes?

Storing above 25ºC Signup and view all the answers

What does the process of food preservation aim to achieve?

Convert perishable food into stable forms Signup and view all the answers

What is a method of thermal processing used in food preservation?

Canning Signup and view all the answers

Which drying method relies on natural environmental conditions?

Natural drying Signup and view all the answers

What percentage of protein in Chinese cabbage can be lost after 9 hours at ambient conditions?

21-27% Signup and view all the answers

Study Notes

Food Processing Overview

Food processing involves physical, chemical, or biological treatments applied from the origin to consumption.
Aims to enhance safety, increase digestibility, improve flavor, and extend shelf life.

Preliminary Processes

Involves cleaning, sanitizing, sorting to remove extraneous or damaged parts, and disintegration or other physical processes.

Cookery Process

Heating food to enhance digestibility, flavor, color, aroma, texture, and kill microorganisms.
Cookery methods include boiling, braising, deep fat frying, sautéing, steaming, pressure cooking, baking, and broiling.

Post-Harvesting Operations

Encompasses primary processing from harvest to before secondary processing or consumption.
Aims to maintain the quality of fresh produce through careful handling.

Fresh Produce Characteristics

Remains biologically active after harvest; undergoes respiration, transpiration, senescence, and deterioration.
High moisture content requires energy for maintenance.
Quality attributes like flavor, aroma, and texture change irreversibly post-harvest.

Triangle of Postharvest Interaction

Three key factors: Variety, Maturity, Quality (VMQ).
Environmental influences such as Temperature, Relative Humidity, and Atmosphere (TRA) affect produce quality.

Environmental Controls

Temperature is critical; tropical commodities should not be stored below 12.5°C to prevent chilling injury.
Relative humidity of 80-95% is ideal for fresh produce.

Modified Atmosphere Packaging (MAP)

Involves enclosing produce in plastic to control oxygen and carbon dioxide levels, extending shelf life.

Food Safety in Fresh Produce

Potential for harboring foodborne illness organisms like Salmonella and Listeria.
Some crops produce toxic substances in response to improper handling, e.g., solanin in green potatoes.

Impact of Handling on Nutritional Value

Significant losses in protein and vitamins occur due to improper storage and handling.
Example: 21-27% protein loss in Chinese cabbage after 9 hours at ambient temperature.

Food Preservation Techniques

Thermal processing, drying and dehydration, low temperature preservation, and chemical preservation are essential methods.

Sources of Food Poisoning

Caused by microbiological toxins, biological toxins (from animals/plants), and chemical poisoning (e.g., mercury).

Contributions of Food Processing

Ensures food safety, prevents quality loss, extends shelf life, improves nutrient bioavailability, and enhances sensory characteristics.

Food Systems Overview

Traditional food systems involve basic processing and limited packaging.
Mixed food systems see the rise of processed, packaged foods, improving shelf life.
Modern food systems feature a wide availability of processed foods, often convenient yet potentially unhealthy.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge on the essential processes involved in food processing. From the purpose of cooking to post-harvesting operations, this quiz covers key concepts that are crucial in the culinary field. Challenge yourself and see how much you know about food preparation and preservation techniques!