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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. Methods used to dehydrate (2)
Seaming; cooling
1) exposure to food to hot air dryers 2) freeze drying
Fall; increase
Yeast; ethanol; acetic acid; oxygen

2. Inactivating contaminating organisms is...
Fruit juices; beer
Commercial sterility
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
Heat; refrigerated - frozen - concentrated; dehydrated

3. Sulfur dioxide used in (2)...
Chemical preservative
Preservative; flavor
Yeast; ethanol; acetic acid; oxygen
1) concentration & dehydration 2) treating bulk stored grapes

4. Sensitivity of microorganisms to ______ expressed as D value
1) food product 2) size of package 3) type of material used
Radiation
1 to 7
1) evaporation 2) freeze concentration

5. In glass there is a risk of...
Commercial use
Radiation; ions; radicals; microorganisms
Thermal shock
Diacetyl

6. Chemical Preservation (2 techniques)
Pickles - sauerkraut - and fermented milks
1) inorganic agents 2) organic agents
Seamed
Sterilize

7. In vacuum packaging food is placed in a _____ ______ package and air is removed to prevent grwoth or aerobic spoilage organism - shrinkage - oxidation - and color degredation.
Gas impermeable
Application; commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Temperature; undesirable

8. Two sources of irradiation...
1) inorganic agents 2) organic agents
E-beams & Cobalt 60
Acid foods
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

9. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Bakery products
Chemical preservative
Fermentation
Commercial sterility

10. In heat preservations microorganisms are controlled by either...
1) benzoic acid 2) sorbic acid
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
Heat; refrigerated - frozen - concentrated; dehydrated

11. Low acid foods require...
Increases; ceases; injury; death
More sever heat processing (116-121
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Commercial use

12. Categories of chemical preservation (4)
Bakery products
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) concentration & dehydration 2) treating bulk stored grapes

13. The preservative effect of heat processing is due to the...
Water
Gas impermeable
Denaturation of proteins
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

14. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Chemical preservative
Fall; increase
1) benzoic acid 2) sorbic acid
80; 90 C

15. Preservative effect of ______ _____ is only effective on microorganisms.
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
1) salts & sugars 2) nitrates and nitrites
Carbon dioxide
Lactic acid; hexoses

16. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
Lactic acid; hexoses
Carbohydrates (sugars); undesirable spoilage

17. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Radiation; ions; radicals; microorganisms
Acidity; water activity; chilling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Sterilize

18. The temperature for chilling preservation is...
1) concentration & dehydration 2) treating bulk stored grapes
Fast; slow; heat; convection vs. conduction
1 to 7
Fruit juices; beer

19. processes used to remove the water are referred to as...
Concentration and dehydration
Relatively mild
1 to 7
Soy sauce

20. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Fermentation
Minimum; commercial sterility
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

21. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Acid foods & low acid foods
Radiation; ions; radicals; microorganisms
Boiling water; steam
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

22. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Carbohydrates (sugars); undesirable spoilage
E-beams & Cobalt 60
Alcohol - yogurts - spirits - etc.

23. What is an example of a fermentation reaction?
Seaming; canned
Alcohol - yogurts - spirits - etc.
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
Bacterial; logarithmic

24. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Entrapped air
1) exposure to food to hot air dryers 2) freeze drying
Steam; headspace

25. Acid Foods have pH of...
1) benzoic acid 2) sorbic acid
Water
< 4.5
90

26. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Fast; slow; heat; convection vs. conduction
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Carbohydrates (sugars); undesirable spoilage

27. Modified Atmosphere Packaging (MAP)...
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
1) benzoic acid 2) sorbic acid
Antimicrobial agents
1) heating cost 2) product quality loss

28. Irradiation doesn't _______ well in food and is best for ________ ________ .
Seamed
Food
Thermal shock
Penetrate; surface treatment

29. M. tuberculosis is destroyed in...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Reduce water activity and inhibit microorganisms growth
Dairy
Application; commercial sterility

30. Thermal process is specific to (3)...
Sublethal; mild
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
90
Acidity; water activity; chilling

31. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
1) concentration & dehydration 2) treating bulk stored grapes
1) salts & sugars 2) nitrates and nitrites
Fast; slow; heat; convection vs. conduction

32. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes
18; crystallization
Acid foods & low acid foods

33. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Yeast; ethanol; acetic acid; oxygen
Use of high temperature to destroy microorganisms
Diacetyl

34. Low acid foods all have a pH...
> 4.5
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
Application; commercial sterility
Preservative; flavor

35. Lactic acid fermentation produces ________ .
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) heating cost 2) product quality loss
Diacetyl
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

36. Freezing is similar to conventional...
Food
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Increases; ceases; injury; death
Dehydration

37. In steam displacement can is immediately...
Water
Carbohydrates (sugars); undesirable spoilage
PH
Seamed

38. Canned foods are divided into 2 groups based on pH...
1) concentration & dehydration 2) treating bulk stored grapes
Acid foods & low acid foods
Biostatic effects of carbon dioxide are temperature dependent
Oxidizing; decomposes; oxygen

39. controlled atmosphere packaging (CAP) is...
Food
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) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Water

40. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Ethanol
Commercial use
Retard; hinder; mask

41. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Chemical preservative
Fall; increase
E-beams & Cobalt 60
More sever heat processing (116-121

42. Vegetables - meat - and fish are...
Low acid foods
Acetic acid; ethyl acetate
Dehydration
1) salts & sugars 2) nitrates and nitrites

43. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Seaming; cooling
Pickles - sauerkraut - and fermented milks
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

44. _________ reactions preserve food products through the biology of the byproduct
Bakery products
90
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fermentation

45. Salmonella is destroyed in...
Chemical preservative
Denaturation of proteins
Eggs
Concentration and dehydration

46. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
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
Oxidizing; decomposes; oxygen
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

47. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Reduced; 20
Heat; refrigerated - frozen - concentrated; dehydrated
Low acid foods

48. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
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
Heat; refrigerated - frozen - concentrated; dehydrated
Boiling water; steam
Pickles - sauerkraut - and fermented milks

49. Physical Preservation (4 techniques)
Minimum; commercial sterility
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
Yeast; barley; sugars; carbon dioxide
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

50. In acid foods bringing the slowest heating point in the can to...
90
Biostatic effects of carbon dioxide are temperature dependent
Reduced; 20
Minimum; commercial sterility