Test your basic knowledge |

Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Retard; hinder; mask
Acid foods
Oxidizing; decomposes; oxygen
Carbohydrates (sugars); undesirable spoilage

2. FDA definition of chemical preservation...
Food additives
Acetic acid; ethyl acetate
Any chemical that when added to food tends to prevent or retard deterioration - but does not include common salt - sugar - vinegars - spices - or oils extracted from spices - substances added to food by direct exposure thereof to wood smoke - or chem
Gas impermeable

3. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Fast; slow; heat; convection vs. conduction
Pathogenic microorganisms; enzyme inactivation
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Diacetyl

4. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Use of high temperature to destroy microorganisms
Commercial use
Seaming; cooling

5. acetic & lactic acids are used in...
Seaming; canned
Carbohydrates (sugars); undesirable spoilage
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pickles - sauerkraut - and fermented milks

6. Vegetables - meat - and fish are...
Commercial use
Low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
Gas impermeable

7. Salmonella is destroyed in...
Eggs
Radiation
1) concentration & dehydration 2) treating bulk stored grapes
Fast; slow; heat; convection vs. conduction

8. Benefits of optimal thermal process (2)...
Reduced; 20
1) heating cost 2) product quality loss
Chemical preservative
Commercial sterility

9. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Acid foods & low acid foods
90% reduction
Fast; slow; heat; convection vs. conduction
Commercial use

10. You can calculate doses for irradiation based on (3)...
Sterilize
Concentration and dehydration
Fermentation
1) food product 2) size of package 3) type of material used

11. EtO is used to _____ package materials for asceptic products
Gas impermeable
Fruit juices; beer
Acid foods
Sterilize

12. Chilling preservation is widely used as short term preservation because it slows (4)...
1) maintains the can ends in a concave position 2) reduces the quantity of oxygen in container 3) prevents permanent distortion of can ends and reduces strain on can during retorting
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Antimicrobial agents

13. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Acid foods
Headspace
Any chemical that when added to food tends to prevent or retard deterioration - but does not include common salt - sugar - vinegars - spices - or oils extracted from spices - substances added to food by direct exposure thereof to wood smoke - or chem
Food

14. Steam displacement is limited to products without large amounts of __________ _____ .
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Entrapped air
Reduced; 20
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

15. Thermal process is specific to (3)...
Bakery products
Gas impermeable
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Entrapped air

16. Two groups of inorganic salts...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) nature of the food (pH & Aw) 2) storage conditions of the food following thermal processing 3) heat resistance of the microorganisms 4) heat transfer characteristics of the food - container - heating medium 5) initial load of microorganisms
Diacetyl
1) salts & sugars 2) nitrates and nitrites

17. In steam displacement can is immediately...
Seamed
1 to 7
90
Sublethal; mild

18. Freezing is similar to conventional...
Acid foods
Dehydration
Fall; increase
Radiation; ions; radicals; microorganisms

19. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Acid foods & low acid foods
1) food product 2) size of package 3) type of material used
90% reduction

20. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) benzoic acid 2) sorbic acid
Reduced; 20
Temperature; undesirable
1) exposure to food to hot air dryers 2) freeze drying

21. What is an example of a fermentation reaction?
Seaming; canned
Lactic acid; hexoses
Alcohol - yogurts - spirits - etc.
PH

22. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Reduced; 20
More sever heat processing (116-121
Radiation

23. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) food product 2) size of package 3) type of material used
Pickles - sauerkraut - and fermented milks
1) salts & sugars 2) nitrates and nitrites
Boiling water; steam

24. Chemical Preservation (2 techniques)
Biostatic effects of carbon dioxide are temperature dependent
1) inorganic agents 2) organic agents
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

25. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Steam; headspace
Headspace
Concentration and dehydration

26. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Radiation; ions; radicals; microorganisms
Temperature; undesirable

27. Freezing does (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Increases; ceases; injury; death
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Relatively mild

28. Two organic acids...
Carbohydrates (sugars); undesirable spoilage
1) benzoic acid 2) sorbic acid
Clostridium botulinum
Fall; increase

29. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Gas impermeable
Increases; ceases; injury; death
Acidity; water activity; chilling

30. Optimal thermal process is the _____ treatment that achieves ______ _______
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Minimum; commercial sterility
Food
Boiling water; steam

31. Sensitivity of microorganisms to ______ expressed as D value
Radiation
1) concentration & dehydration 2) treating bulk stored grapes
Low acid foods
1 to 7

32. Two sources of irradiation...
E-beams & Cobalt 60
1) exposure to food to hot air dryers 2) freeze drying
Yeast; ethanol; acetic acid; oxygen
Seaming; canned

33. Unfilled volume of a hermetic food container is referred to as the __________ .
Acetic acid; ethyl acetate
Commercial use
Penetrate; surface treatment
Headspace

34. Irradiated foods (6)
Fall; increase
1) salts & sugars 2) nitrates and nitrites
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) concentration & dehydration 2) treating bulk stored grapes

35. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Reduce water activity and inhibit microorganisms growth
Radiation; ions; radicals; microorganisms
1) evaporation 2) freeze concentration

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Yeast; ethanol; acetic acid; oxygen
Radiation; ions; radicals; microorganisms
Fruit juices; beer
80; 90 C

37. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
1) benzoic acid 2) sorbic acid
Acetic acid; ethyl acetate
1) salts & sugars 2) nitrates and nitrites

38. Lactic acid fermentation produces ________ .
Yeast; barley; sugars; carbon dioxide
Water
1) nature of the food (pH & Aw) 2) storage conditions of the food following thermal processing 3) heat resistance of the microorganisms 4) heat transfer characteristics of the food - container - heating medium 5) initial load of microorganisms
Diacetyl

39. Antimicrobrials lower
Temperature; undesirable
Sterilize
Enclosure of food in a pkg in which the atmosphere inside the pkg is modified so that its composition is other than that of air
PH

40. no CAP packages are in...
1) concentration & dehydration 2) treating bulk stored grapes
Dehydration
Commercial use
Steam; headspace

41. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Ethanol
Chemical preservative
Commercial use

42. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
More sever heat processing (116-121
Gas impermeable
Seaming; cooling
Minimum; commercial sterility

43. ______ _____ and _____ are pasteurized after filling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fruit juices; beer
E-beams & Cobalt 60
Reduced; 20

44. Categories of chemical preservation (4)
Steam; headspace
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Dehydration
Bacterial; logarithmic

45. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
90
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Temperature; undesirable
Acetic acid; ethyl acetate

46. controlled atmosphere packaging (CAP) is...
Enclosure of food in a gas impermeable package inside which the gaseous environment with respect to CO2 - O2 - N2 - water vapor and trace gases has been changed and is selectively controlled to increase shelf life
1) inorganic agents 2) organic agents
Carbohydrates (sugars); undesirable spoilage
Preservative; flavor

47. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) evaporation 2) freeze concentration
Acidity; water activity; chilling
Commercial use
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

48. Ethylene and propolyne oxides are classified as
1) heating cost 2) product quality loss
Dehydration
Pathogenic microorganisms; enzyme inactivation
Antimicrobial agents

49. Preservative effect of ______ _____ is only effective on microorganisms.
1) exposure to food to hot air dryers 2) freeze drying
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
More sever heat processing (116-121
Carbon dioxide

50. In steam displacement vacuum pulled as steam __________ .
Fermentation
Heat; refrigerated - frozen - concentrated; dehydrated
Condenses
1) food should be of high quality 2) should processed & packaged under high standards 3) temperature should be reduced rapidly 4) temperature during distribution should be rigidly maintained as low as required