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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. acetic & lactic acids are used in...
Fermentation
Condenses
Pickles - sauerkraut - and fermented milks
1) heating cost 2) product quality loss

2. Propionic acid is used in...
Denaturation of proteins
Food additives
Use of high temperature to destroy microorganisms
Bakery products

3. Salmonella is destroyed in...
1) heating cost 2) product quality loss
> 4.5
Temperature; undesirable
Eggs

4. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Dairy
18; crystallization
Commercial use

5. Methods used to concentrate (2)
Denaturation of proteins
1) evaporation 2) freeze concentration
E-beams & Cobalt 60
Fermentation

6. Inactivating contaminating organisms is...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fast; slow; heat; convection vs. conduction
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Commercial sterility

7. To minimize problems with modified atmosphere packaging (MAP) (4)...
Carbon dioxide
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
Food additives
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

8. Ethylene and propolyne oxides are classified as
Chemical preservative
Antimicrobial agents
Fast; slow; heat; convection vs. conduction
Retard; hinder; mask

9. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Chemical preservative
Thermal shock
Headspace
Application; commercial sterility

10. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
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
Carbohydrates (sugars); undesirable spoilage
Acidity; water activity; chilling
Eggs

11. Two organic acids...
Acid foods & low acid foods
Seamed
1) benzoic acid 2) sorbic acid
Lactic acid; hexoses

12. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
90
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Antimicrobial agents
Retard; hinder; mask

13. Modified Atmosphere Packaging (MAP)...
Sublethal; mild
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
< 4.5
Preservative; flavor

14. Irradiated foods (6)
90
Dairy
Pickles - sauerkraut - and fermented milks
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

15. Categories of chemical preservation (4)
Clostridium botulinum
Alcohol - yogurts - spirits - etc.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Temperature; undesirable

16. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Pathogenic microorganisms; enzyme inactivation
Yeast; ethanol; acetic acid; oxygen
Increases; ceases; injury; death

17. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
More sever heat processing (116-121
Seamed
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

18. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
18; crystallization
Yeast; barley; sugars; carbon dioxide
Boiling water; steam

19. Freezing does (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Gas impermeable
Acid foods

20. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; cooling
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction

21. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Bakery products
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Lactic acid; hexoses

22. Smoke was originally used as a _______ and now for ______
> 4.5
Use of high temperature to destroy microorganisms
18; crystallization
Preservative; flavor

23. Methods used to dehydrate (2)
Preservative; flavor
Thermal shock
1) exposure to food to hot air dryers 2) freeze drying
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

24. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Commercial use
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; canned
Sterilize

25. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Commercial use
Reduced; 20
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Radiation

26. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Sterilize
Soy sauce
1) benzoic acid 2) sorbic acid
Fermentation

27. M. tuberculosis is destroyed in...
Low acid foods
PH
Lactic acid; hexoses
Dairy

28. Lactic acid fermentation produces ________ .
Seaming; canned
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Minimum; commercial sterility
Diacetyl

29. Low acid foods require...
More sever heat processing (116-121
PH
Application; commercial sterility
Lactic acid; hexoses

30. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Increases; ceases; injury; death
Condenses
Boiling water; steam

31. no CAP packages are in...
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
Commercial use
Gas impermeable
Oxidizing; decomposes; oxygen

32. Fruits and some tomato products are...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Acid foods
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
Heat; refrigerated - frozen - concentrated; dehydrated

33. 4 factors affecting heat resistance in microorganisms
> 4.5
1) food product 2) size of package 3) type of material used
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Thermal shock

34. ________ spores may be assumed to have ________ order of death.
1) evaporation 2) freeze concentration
Lactic acid; hexoses
Bacterial; logarithmic
Food additives

35. Vegetables - meat - and fish are...
Low acid foods
Sublethal; mild
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
Use of high temperature to destroy microorganisms

36. 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.
Temperature; undesirable
Seamed
Gas impermeable
1) heating cost 2) product quality loss

37. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1 to 7
Chemical preservative
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
Fast; slow; heat; convection vs. conduction

38. Optimal thermal process is the _____ treatment that achieves ______ _______
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Pathogenic microorganisms; enzyme inactivation
Minimum; commercial sterility
Reduced; 20

39. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Boiling water; steam
Ethanol
80; 90 C
1) evaporation 2) freeze concentration

40. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Preservative; flavor
Dehydration
Yeast; ethanol; acetic acid; oxygen
Denaturation of proteins

41. nitrates and nitrites target...
Yeast; ethanol; acetic acid; oxygen
Headspace
Clostridium botulinum
Sublethal; mild

42. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) exposure to food to hot air dryers 2) freeze drying
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Alcohol - yogurts - spirits - etc.

43. Sulfur dioxide used in (2)...
Heat; refrigerated - frozen - concentrated; dehydrated
Dehydration
1) concentration & dehydration 2) treating bulk stored grapes
Pickles - sauerkraut - and fermented milks

44. Pasteurization is a ___________ _______ heat treatment.
Fall; increase
Relatively mild
> 4.5
Carbon dioxide

45. Two sources of irradiation...
> 4.5
Concentration and dehydration
E-beams & Cobalt 60
Bacterial; logarithmic

46. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
90
Acetic acid; ethyl acetate
Clostridium botulinum

47. In steam displacement can is immediately...
Seamed
E-beams & Cobalt 60
Ethanol
80; 90 C

48. Lactic acid bacteria all produce ______ ______ from __________
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
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
Lactic acid; hexoses
Water

49. The preservative effect of heat processing is due to the...
Alcohol - yogurts - spirits - etc.
1) heating cost 2) product quality loss
Heat; refrigerated - frozen - concentrated; dehydrated
Denaturation of proteins

50. Antimicrobrials lower
Concentration and dehydration
PH
Retard; hinder; mask
E-beams & Cobalt 60