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Food Engineering Practice Test: Principles of Chemical Preservation of Food
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Avg score: 69% • Most missed: “_____ salts are used in many fruit processing operations in concentrations below…”
Chemical food preservation uses chemicals to inhibit or kill microorganisms that cause food to spoil. Chemicals used for food preservation include: Salt: Draws moisture from meat and fish, which inhibits bacterial growth. Sugar: Creates a high concentration of sugar that prevents the growth of microorganisms in fruits and vegetables. Sodium benzoate: A chemical compound that enters each cell and balances the pH of the food, increasing the acidity of the food and assisting in food preservation.  Other chemicals used for food preservation include: Sorbic acid, Propionic acid,... Show more
Food Engineering Practice Test: Principles of Chemical Preservation of Food
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20 Questions

1. Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents.

Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.
2. Which of the following defines a food additive?
3. Which of the following is true about mold inhibition?
4. Which of the following is the use of waxing in plant tissues?
5. Which of the following undesirable quality pertains to the undesirable use of additives?
6. When the coloring is truly artificial, the food statement “food color added” needs to be added.
7. When the coloring is truly artificial, the food statement “food color added” needs to be added.
8. Which of the following chemical additive is banned in the United States and in most of the other countries?
9. Statement 1: None of the naturally occurring antioxidant phenols are permitted as food additives.

Statement 2: Benzoic acid has certain antioxidant properties.
10. Which of the following terms/ food items are NOT included in the definition of a food additive?
11. Which of the following terms/ food items are NOT included in the definition of a food additive?
12. Which of the following is a function of a chemical additive?
13. Which of the following is true about synergism?
14. Which of the following is valid when it comes to the future of antibiotics in food?
15. Which of the following is a use of food additive?
16. Which of the following is a naturally occurring antioxidant?
17. Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?
18. Which of the following is the use of waxing in plant tissues?
19. Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?
20. _____ salts are used in many fruit processing operations in concentrations below 0.1%.

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