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Questions and Answers
What is the primary purpose of the cookery process in food processing?
Which of the following is not considered a preliminary process in food processing?
What do fruits and vegetables do after harvest that indicates they are still alive?
Which cooking method is aimed primarily at preserving flavor and improving texture through direct heat?
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Which of the following best describes the main objective of post-harvesting operations?
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What process do fresh produce undergo that involves water loss after harvest?
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Which of the following factors is NOT part of the Triangle of Postharvest interaction?
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What is the most critical factor in maintaining the shelf-life of fresh produce?
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Which environmental condition is most favorable for storing fresh produce?
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What irreversible change in fresh produce occurs during the process known as senescence?
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What can excessive CO2 levels in the storage atmosphere lead to?
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Which pathogen is NOT commonly associated with fresh produce and food-borne illnesses?
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What is the impact of ethylene in the ripening process of fresh produce?
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What is the typical temperature range for refrigerated storage of food?
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Which of the following is NOT a natural preservative?
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Which type of food poisoning is caused specifically by bacteria?
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What is one of the main contributions of food processing methods to nutrition security?
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Which food system is characterized by basic processing and limited packaging?
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What is the primary health risk associated with bacteria in ready-to-eat vegetables?
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Which toxin is associated with the greening of potatoes?
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How much vitamin C can be lost from leafy vegetables due to wind exposure of about 16 km/hr?
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Which storage condition is likely to reduce lycopene content in tomatoes?
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What does the process of food preservation aim to achieve?
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What is a method of thermal processing used in food preservation?
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Which drying method relies on natural environmental conditions?
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What percentage of protein in Chinese cabbage can be lost after 9 hours at ambient conditions?
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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.
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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!
