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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. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Fermentation
Chemical preservative
80; 90 C
Diacetyl

2. Low acid foods require...
1) benzoic acid 2) sorbic acid
Bacterial; logarithmic
More sever heat processing (116-121
Relatively mild

3. nitrates and nitrites target...
Food
Chemical preservative
Entrapped air
Clostridium botulinum

4. processes used to remove the water are referred to as...
Concentration and dehydration
Commercial use
Sublethal; mild
1) inorganic agents 2) organic agents

5. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1) salts & sugars 2) nitrates and nitrites
Biostatic effects of carbon dioxide are temperature dependent
More sever heat processing (116-121

6. Thermal process is specific to (3)...
Preservative; flavor
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
Concentration and dehydration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

7. FDA definition of chemical preservation...
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
Radiation; ions; radicals; microorganisms
More sever heat processing (116-121
1) salts & sugars 2) nitrates and nitrites

8. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Acetic acid; ethyl acetate
Lactic acid; hexoses
Seaming; canned

9. Salmonella is destroyed in...
1) exposure to food to hot air dryers 2) freeze drying
Seaming; cooling
Eggs
Headspace

10. In heat preservations microorganisms are controlled by either...
Dairy
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Water
Acid foods & low acid foods

11. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1 to 7
Ethanol
Carbon dioxide
1) salts & sugars 2) nitrates and nitrites

12. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Temperature; undesirable
Retard; hinder; mask
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Yeast; ethanol; acetic acid; oxygen

13. Antimicrobrials lower
Gas impermeable
PH
Antimicrobial agents
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. Removal of _____ is important for preservation
Water
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Commercial sterility
90

15. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Reduce water activity and inhibit microorganisms growth
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Lactic acid; hexoses

16. Irradiation doesn't _______ well in food and is best for ________ ________ .
Gas impermeable
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Penetrate; surface treatment

17. 4 factors affecting heat resistance in microorganisms
Carbohydrates (sugars); undesirable spoilage
Concentration and dehydration
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Food additives

18. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Steam; headspace
Dehydration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

19. _________ reactions preserve food products through the biology of the byproduct
Temperature; undesirable
E-beams & Cobalt 60
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
Fermentation

20. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Pickles - sauerkraut - and fermented milks
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
80; 90 C

21. Two organic acids...
Food additives
> 4.5
1) benzoic acid 2) sorbic acid
Commercial sterility

22. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Bacterial; logarithmic
Sublethal; mild
Food

23. In glass there is a risk of...
Boiling water; steam
Thermal shock
Soy sauce
Preservative; flavor

24. 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.
Yeast; barley; sugars; carbon dioxide
90
1) inorganic agents 2) organic agents
Gas impermeable

25. Categories of chemical preservation (4)
Soy sauce
Use of high temperature to destroy microorganisms
Oxidizing; decomposes; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

26. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Use of high temperature to destroy microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
< 4.5
Oxidizing; decomposes; oxygen

27. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Fermentation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) food product 2) size of package 3) type of material used

28. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Water
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Acidity; water activity; chilling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

29. In steam displacement vacuum pulled as steam __________ .
Condenses
Acidity; water activity; chilling
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

30. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Increases; ceases; injury; death
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90% reduction
Radiation

31. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Commercial sterility
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
Biostatic effects of carbon dioxide are temperature dependent

32. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
18; crystallization
Bacterial; logarithmic
Soy sauce
Minimum; commercial sterility

33. Propionic acid is used in...
Bakery products
Food
Low acid foods
Acidity; water activity; chilling

34. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
E-beams & Cobalt 60
Pathogenic microorganisms; enzyme inactivation
Acid foods & low acid foods
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

35. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Bakery products
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
18; crystallization

36. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Dairy
Increases; ceases; injury; death
Pathogenic microorganisms; enzyme inactivation

37. Unfilled volume of a hermetic food container is referred to as the __________ .
< 4.5
Denaturation of proteins
1) benzoic acid 2) sorbic acid
Headspace

38. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Headspace
Carbohydrates (sugars); undesirable spoilage
80; 90 C

39. Two sources of irradiation...
Fall; increase
Steam; headspace
E-beams & Cobalt 60
Yeast; barley; sugars; carbon dioxide

40. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Gas impermeable
Retard; hinder; mask
Seaming; cooling

41. Sulfur dioxide used in (2)...
Seaming; cooling
1) concentration & dehydration 2) treating bulk stored grapes
Carbohydrates (sugars); undesirable spoilage
Lactic acid; hexoses

42. Irradiated foods (6)
Condenses
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Concentration and dehydration
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

43. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Seaming; cooling
Heat; refrigerated - frozen - concentrated; dehydrated
Preservative; flavor
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

44. Physical Preservation (4 techniques)
Low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Lactic acid; hexoses
< 4.5

45. _______ is injected into _____ to displace air in steam displacement.
1) heating cost 2) product quality loss
Fast; slow; heat; convection vs. conduction
Acid foods
Steam; headspace

46. Methods used to concentrate (2)
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
1) evaporation 2) freeze concentration
Acidity; water activity; chilling
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

47. EtO is used to _____ package materials for asceptic products
Alcohol - yogurts - spirits - etc.
Sterilize
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
Acetic acid; ethyl acetate

48. ______ _____ and _____ are pasteurized after filling
Reduced; 20
Fruit juices; beer
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Denaturation of proteins

49. Smoke was originally used as a _______ and now for ______
Concentration and dehydration
Preservative; flavor
Pickles - sauerkraut - and fermented milks
Minimum; commercial sterility

50. Optimal thermal process is the _____ treatment that achieves ______ _______
E-beams & Cobalt 60
1) salts & sugars 2) nitrates and nitrites
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
Minimum; commercial sterility