SOLUTIONS TO EXERCISES, LESSON 1
Food deterioration. A series of continuous degradative changes occurring in a
1.
food item which may affect the products' wholesomeness, result in a reduction of
its quality, and/or its serviceability. (para 1-2a)
2.
Food spoilage. An arbitrary end-point of the deterioration process which denotes
that a food item is unwholesome and therefore is no longer suitable for human
consumption. (para 1-2e)
3.
Abnormal. A sensory evaluation term that refers to those characteristics exhibited
by a food item which is judged to differ from the normal characteristics. It does
not lie within the permissible variations possessed by high-quality like items.
(para 1-2f)
Quality. A term that refers to the degree of excellence or grade of a product.
4.
(para 1-2c)
5.
Wholesomeness. A term that refers to freedom from pathogenic or otherwise
harmful microorganisms. (para 1-2b)
6.
Serviceability. A term that refers to the usefulness of a food item.
(para 1-2d)
7.
Adulteration. An act or process, either intentional or unintentional, of making a
food impure. (para 1-2g)
8.
Color.
Odor.
Texture.
Taste (flavor).
(para 1-3b)
Closed-package inspection. An inspection of the product's packaging and packing
9.
materials for evidence of a deterioration condition. (para 1-4a)
Open-package inspection. An evaluation of a food component for evidence of a
10.
deteriorative condition. (para 1-4b)
11.
Microorganisms.
Action of enzymes.
Chemical reactions.
Physical changes.
Time.
Insects and/or rodents.
(para 1-5)
12.
Chlorophyll, solanine.
(para 1-9f(3))
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