14. (TCO 1-6) Please select the statement which CORRECTLY links a fo.pdf
- 1. 14. (TCO 1-6) Please select the statement which CORRECTLY links a food preservation method with the appropriate reason(s) (Points : 4) Both salt and sugar preserve food by drawing water out of the plant or animal cells by osmosis. Salting or sugaring essentially dehydrates the food, making it inhospitable to microbes, especially bacteria. Dehydration also dramatically slows the action of enzymes that would otherwise degrade the food. Drying food, whether in the sun, in ovens, or in modern freeze drying involving vacuums, removes water, making a food inhospitable to many microorganisms and slows its chemical deterioration. Cooling food whether historically in a cellar, cave, cold running stream, or “Ice-House”, or in modern day refrigerators and freezers slows (or virtually stops in the case of freezing) a bacterium’s metabolism, becoming less able to multiply or produce toxins. In industrial canning ,the food to be canned is sorted, and any spoiled food is removed; the food is washed; the food is parboiled or scalded to stop enzymatic processes and kill microorganisms on the food’s surface; cans are filled and heated, air is siphoned out, and they are sealed; the sealed cans are heated to a very high temperature by steam under pressure and then cooled in a water bath. In irradiation, foods are rid of most pathogenic microbes by gamma rays or other forms of radiation, while frozen foods remain frozen and raw foods stay raw through the process. All of the above correctly link a food preservation method with the appropriate reason(s). Solution All the above correctly link a food preservation method with the appropriate reasons. All the statements are true.