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Chapter 20: PRESERVING OUR FOOD SUPPLY
Answers to Review Questions
TRUE/FALSE
1. Almost all of the food we eat is sold fresh.
2. People visit the grocery store less often than in the past.
3. The first method of preserving food was probably drying.
4. Dried foods are no longer available.
5. The use of pickling as a method of preserving food is only about 20 years old.
6. Salt-cured hams are popular today.
7. Refrigeration kills all of the bacteria in food.
8. Americans have the safest, most wholesome food supply in history.
9. Rare hamburgers are tastier than well–cooked hamburgers and should be eaten
often.
10. A can of food with a domed top is a sign of food spoilage and should not be
opened.
MULTIPLE CHOICE
1. A dried meat product is known as
2. A common substance used in pickling food is
3. A device used to put cans of food under high pressure and heat is called a
4. Blanching is a process that kills
5. An advantage of freeze-dried foods is that they are
6. Mad cow disease is caused by a
7. E. coli bacteria is a big problem with
8. Poultry should be cooked to a temperature of at least
9. The expiration date on milk means
10. Spoiled food can be detected by
DISCUSSION
1. What causes food to spoil?
2. Why do people visit the grocery store less often than in the past?
3. What problems did the invention of food preservation solve?
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4. List some modern foods that are preserved by drying.
5. Explain why the invention of refrigeration was so important to the food industry.
6. Why is it important to put frozen food under a vacuum in the freeze-drying
process?
7. List three ways food can become contaminated.
9. Where does E. coli bacteria come from?
10. What causes a can of food to have a domed top?