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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 thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Retard; hinder; mask
Increases; ceases; injury; death
Sterilize
18; crystallization

2. salts & sugars...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Dehydration
Reduce water activity and inhibit microorganisms growth
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

3. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Low acid foods
PH
Bakery products
90% reduction

4. Benefits of optimal thermal process (2)...
Sterilize
1) heating cost 2) product quality loss
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Food

5. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Commercial use
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Reduce water activity and inhibit microorganisms growth

6. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize
Minimum; commercial sterility

7. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
More sever heat processing (116-121
Seaming; cooling
Soy sauce
Temperature; undesirable

8. Antibiotics are not universally permitted as...
Use of high temperature to destroy microorganisms
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Reduced; 20
Food additives

9. Categories of chemical preservation (4)
Sterilize
1) salts & sugars 2) nitrates and nitrites
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

10. In steam displacement can is immediately...
Application; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seamed
Acidity; water activity; chilling

11. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
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
Condenses
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

12. Preservative effect of ______ _____ is only effective on microorganisms.
Fermentation
Carbon dioxide
Relatively mild
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

13. Chemical Preservation (2 techniques)
Acetic acid; ethyl acetate
90% reduction
Food additives
1) inorganic agents 2) organic agents

14. ________ spores may be assumed to have ________ order of death.
Headspace
Bacterial; logarithmic
Entrapped air
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

15. 3 functions of a vacuum...
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
Clostridium botulinum
PH
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

16. ______ _____ and _____ are pasteurized after filling
Dehydration
Boiling water; steam
Fruit juices; beer
Yeast; barley; sugars; carbon dioxide

17. nitrates and nitrites target...
Retard; hinder; mask
Clostridium botulinum
Seamed
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

18. You can calculate doses for irradiation based on (3)...
Fast; slow; heat; convection vs. conduction
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) food product 2) size of package 3) type of material used
Steam; headspace

19. The main premise in heat preservation...
Boiling water; steam
Use of high temperature to destroy microorganisms
Biostatic effects of carbon dioxide are temperature dependent
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

20. The temperature for chilling preservation is...
1) benzoic acid 2) sorbic acid
1 to 7
Diacetyl
Dairy

21. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
90% reduction
Fruit juices; beer
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

22. Vegetables - meat - and fish are...
90% reduction
Headspace
Low acid foods
Eggs

23. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
PH
Fall; increase
Alcohol - yogurts - spirits - etc.

24. Removal of _____ is important for preservation
Boiling water; steam
Seaming; cooling
Water
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

25. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Preservative; flavor
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
Acid foods & low acid foods
Yeast; barley; sugars; carbon dioxide

26. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
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
Food

27. _______ is injected into _____ to displace air in steam displacement.
Preservative; flavor
Steam; headspace
1) evaporation 2) freeze concentration
Fruit juices; beer

28. Chilling preservation is widely used as short term preservation because it slows (4)...
Eggs
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Denaturation of proteins
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

29. In glass there is a risk of...
Temperature; undesirable
Seaming; canned
Thermal shock
1) benzoic acid 2) sorbic acid

30. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Fermentation
Reduced; 20
18; crystallization
1) benzoic acid 2) sorbic acid

31. To minimize problems with modified atmosphere packaging (MAP) (4)...
Boiling water; steam
18; crystallization
Food additives
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

32. Modified Atmosphere Packaging (MAP)...
90
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Yeast; ethanol; acetic acid; oxygen
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

33. FDA definition of chemical preservation...
Dairy
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
Soy sauce
1) heating cost 2) product quality loss

34. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Concentration and dehydration
Oxidizing; decomposes; oxygen
Eggs
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

35. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Acid foods & low acid foods
90
Carbohydrates (sugars); undesirable spoilage
Acetic acid; ethyl acetate

36. Acid Foods have pH of...
Fruit juices; beer
Application; commercial sterility
< 4.5
Eggs

37. M. tuberculosis is destroyed in...
Preservative; flavor
Dairy
Retard; hinder; mask
Penetrate; surface treatment

38. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Diacetyl
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
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

39. Fruits and some tomato products are...
Commercial use
Acid foods
Radiation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

40. _________ reactions preserve food products through the biology of the byproduct
Fermentation
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acid foods
Acidity; water activity; chilling

41. Major concern of modified atmosphere packaging...
Relatively mild
1) heating cost 2) product quality loss
Diacetyl
Biostatic effects of carbon dioxide are temperature dependent

42. controlled atmosphere packaging (CAP) is...
Minimum; commercial sterility
Temperature; undesirable
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
PH

43. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Food additives
Yeast; barley; sugars; carbon dioxide
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
Boiling water; steam

44. Canned foods are divided into 2 groups based on pH...
Oxidizing; decomposes; oxygen
PH
Seaming; canned
Acid foods & low acid foods

45. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Reduce water activity and inhibit microorganisms growth
Increases; ceases; injury; death
Fast; slow; heat; convection vs. conduction
Sterilize

46. Antimicrobrials lower
PH
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Application; commercial sterility
1) benzoic acid 2) sorbic acid

47. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Boiling water; steam
Increases; ceases; injury; death
Retard; hinder; mask
< 4.5

48. EtO is used to _____ package materials for asceptic products
Sterilize
Chemical preservative
Increases; ceases; injury; death
Denaturation of proteins

49. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Heat; refrigerated - frozen - concentrated; dehydrated
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Antimicrobial agents

50. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Relatively mild
Lactic acid; hexoses
Fast; slow; heat; convection vs. conduction