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. 3 methods for producing a vacuum...
Antimicrobial agents
Dairy
Low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

2. ______ _____ and _____ are pasteurized after filling
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
Carbon dioxide
Fruit juices; beer
Headspace

3. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Reduce water activity and inhibit microorganisms growth
Retard; hinder; mask
> 4.5
Carbon dioxide

4. _______ is injected into _____ to displace air in steam displacement.
Reduced; 20
Steam; headspace
Penetrate; surface treatment
1 to 7

5. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Seamed
80; 90 C
Seaming; cooling
Preservative; flavor

6. Irradiated foods (6)
1 to 7
Reduced; 20
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

7. ________ spores may be assumed to have ________ order of death.
Water
Thermal shock
Bacterial; logarithmic
E-beams & Cobalt 60

8. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Reduced; 20
Bakery products
Boiling water; steam
Seamed

9. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) food product 2) size of package 3) type of material used
Bacterial; logarithmic
Dehydration
Increases; ceases; injury; death

10. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Yeast; ethanol; acetic acid; oxygen
Ethanol
Fall; increase
80; 90 C

11. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Seaming; cooling
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
Headspace

12. Chilling preservation is widely used as short term preservation because it slows (4)...
Acid foods & low acid foods
Acetic acid; ethyl acetate
Heat; refrigerated - frozen - concentrated; dehydrated
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

13. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
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
90% reduction
Retard; hinder; mask

14. Each food has a minimal ______ below which it cannot be held without some _______ change
Low acid foods
Boiling water; steam
Carbohydrates (sugars); undesirable spoilage
Temperature; undesirable

15. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Penetrate; surface treatment
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
90

16. Steam displacement is limited to products without large amounts of __________ _____ .
Carbon dioxide
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
Entrapped air

17. Benefits of optimal thermal process (2)...
> 4.5
1) heating cost 2) product quality loss
Commercial use
Fast; slow; heat; convection vs. conduction

18. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Radiation; ions; radicals; microorganisms
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

19. Fruits and some tomato products are...
Increases; ceases; injury; death
90
Acid foods
Acid foods & low acid foods

20. Acid Foods have pH of...
Temperature; undesirable
Commercial sterility
Radiation
< 4.5

21. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Gas impermeable
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Carbohydrates (sugars); undesirable spoilage
Radiation; ions; radicals; microorganisms

22. In glass there is a risk of...
Thermal shock
Water
90% reduction
80; 90 C

23. 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.
Fast; slow; heat; convection vs. conduction
Food
Acid foods & low acid foods
Gas impermeable

24. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Soy sauce
Boiling water; steam
Seaming; cooling
Eggs

25. The main premise in heat preservation...
Concentration and dehydration
Yeast; ethanol; acetic acid; oxygen
Water
Use of high temperature to destroy microorganisms

26. Antimicrobrials lower
PH
E-beams & Cobalt 60
90
Seamed

27. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Chemical preservative
Radiation; ions; radicals; microorganisms
1) exposure to food to hot air dryers 2) freeze drying
Denaturation of proteins

28. FDA definition of chemical preservation...
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
Soy sauce
Acid foods
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

29. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Eggs
Preservative; flavor
Retard; hinder; mask

30. Pasteurization is a ___________ _______ heat treatment.
Acid foods
Fall; increase
Relatively mild
Food

31. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Use of high temperature to destroy microorganisms
Chemical preservative
Water

32. Antibiotics are not universally permitted as...
Reduce water activity and inhibit microorganisms growth
18; crystallization
Use of high temperature to destroy microorganisms
Food additives

33. Categories of chemical preservation (4)
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Use of high temperature to destroy microorganisms
Seaming; canned

34. In acid foods bringing the slowest heating point in the can to...
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
90
Temperature; undesirable
Water

35. nitrates and nitrites target...
Soy sauce
Fermentation
Clostridium botulinum
Acidity; water activity; chilling

36. Propionic acid is used 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
Bakery products
1) evaporation 2) freeze concentration
Seamed

37. Freezing does (3)...
1) evaporation 2) freeze concentration
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Carbon dioxide

38. Inactivating contaminating organisms is...
Acetic acid; ethyl acetate
1) inorganic agents 2) organic agents
1) evaporation 2) freeze concentration
Commercial sterility

39. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
80; 90 C
Condenses
Fermentation
Acidity; water activity; chilling

40. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
PH
18; crystallization
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fast; slow; heat; convection vs. conduction

41. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Heat; refrigerated - frozen - concentrated; dehydrated
Dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

42. Physical Preservation (4 techniques)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Fermentation

43. 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) 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
1) salts & sugars 2) nitrates and nitrites
Commercial use

44. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
1) heating cost 2) product quality loss
Eggs

45. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Yeast; barley; sugars; carbon dioxide
Oxidizing; decomposes; oxygen
Heat; refrigerated - frozen - concentrated; dehydrated

46. 4 factors affecting heat resistance in microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
18; crystallization

47. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) exposure to food to hot air dryers 2) freeze drying
Acetic acid; ethyl acetate
Pickles - sauerkraut - and fermented milks
Diacetyl

48. Low acid foods all have a pH...
Acetic acid; ethyl acetate
> 4.5
Chemical preservative
1 to 7

49. Vegetables - meat - and fish are...
Oxidizing; decomposes; oxygen
Low acid foods
Carbohydrates (sugars); undesirable spoilage
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

50. In steam displacement vacuum pulled as steam __________ .
Seaming; cooling
1) salts & sugars 2) nitrates and nitrites
Condenses
Use of high temperature to destroy microorganisms