Answer nutrition questions in 3 hours
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modulesix.docxModule Study Guide
Concepts for further analysis:
1. Describe the three main categories of food spoilage.
2. Briefly explain why it is necessary to preserve food.
3. Why are enzymes of some concern when preserving foods? Explain.
4. Preserving food by drying is one of the oldest food preservation techniques. Describe different drying techniques.
5. a. Explain how salt is utilized in the curing process. b. How is this process used today?
6. Fermentation and Pickling are similar in nature. Describe the process, give examples of foods we consume that are preserved by this process.
7. a. Explain why canned foods are an important food preservation method. b. What are the concerns with canned foods?
8. Explain why a food’s water and protein content are important to food preservation.
9. The surface of your frozen chicken is discolored. Explain what has happened.
10. To prevent the spread of pathogenic organisms through raw milk, dairy products undergo what process? Explain this process.
11. Some of the products in your pantry utilized aseptic packaging. What is this process? Identify one food you use that is packaged in this manner.
12. How does the federal government play a role in the safety of our food? Briefly outline (figure 29-1) the areas of “food jurisdiction” of the different federal agencies.
13. When is the FDA or the USDA permitted to inspect a food facility?
14. Define the following: Standards of Identity Standards of Minimum Quality Standards of Fill
15. In terms of food safety, why is the country of origin labeling important?
16. What laws have been made to ensure the safety of our food supply? What about the safety on an international level?
17. What guidelines are in place to ensure food additives are used in an appropriate manner?
18. Which federal agency is responsible for grading? What food items are commonly graded?
Vocabulary for a better understanding:
Choose only 6 and write their definition with your own words.
Sublimation
Hermetically sealed
Canning
Desiccation
Ohmic heating
Food irradiation
Ozonation
Aseptic packaging
Fermentation
Freeze-dry
Cure
Freezer burn
Food, Drug, and Cosmetic Act
Standards of Identity
Standards of Minimum Quality
Delaney Clause
Food Code
GRAS
