The Science of Food Storage

Lifestyle · 10 questions

A 10-question quiz on food preservation mechanisms and factors that affect food spoilage.

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1. How does refrigeration generally slow food spoilage?

   1. By removing all water from the food
   2. By raising the food's pH
   3. By eliminating all microorganisms
   4. By slowing microbial and chemical processes
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   D) By slowing microbial and chemical processes

2. What is the target for low-acid canned foods processed in a pressurized container?

   1. Refrigerated storage
   2. Commercial sterility
   3. Freeze-drying
   4. Oxygen enrichment
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   B) Commercial sterility

3. In vacuum packaging, what directly results from reducing the air inside the package?

   1. A lower food temperature
   2. Zero water activity in the food
   3. A higher food pH
   4. A lower amount of residual oxygen
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   D) A lower amount of residual oxygen

4. How does salt affect the water available to microorganisms in many foods?

   1. It heat-sterilizes the food
   2. It always raises pH
   3. It lowers water activity
   4. It raises water activity
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   C) It lowers water activity

5. What results when bacteria convert sugars during lactic acid fermentation?

   1. Heat sterilization of the food
   2. Acetic acid as the sole product
   3. Lactic acid formation
   4. Zero water activity
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   C) Lactic acid formation

6. How is microbial growth generally affected in frozen foods?

   1. It becomes faster than at room temperature
   2. It is greatly slowed
   3. It necessarily raises the food's pH
   4. It always stops completely
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   B) It is greatly slowed

7. In cold smoking, which mechanisms can aid preservation without heat-cooking the food?

   1. Deposition of smoke compounds and surface drying
   2. All oxygen disappearing from the package
   3. Water activity falling to zero
   4. The center reaching sterilization temperatures
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   A) Deposition of smoke compounds and surface drying

8. Which main component lowers pH in pickles made with vinegar?

   1. Acetic acid
   2. Carbonic acid
   3. Lactic acid
   4. Citric acid
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   A) Acetic acid

9. Which milk-package feature helps protect light-sensitive riboflavin?

   1. A wall that conducts heat
   2. Opacity that blocks light
   3. A surface that absorbs water
   4. Porosity that admits oxygen
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   B) Opacity that blocks light

10. For an oily, dry food, which package feature is a priority for reducing oxidation?

    1. Low oxygen permeability
    2. High water-vapor permeability
    3. High oxygen permeability
    4. High light permeability
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    A) Low oxygen permeability