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. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Use of high temperature to destroy microorganisms
Radiation; ions; radicals; microorganisms
Acidity; water activity; chilling
Relatively mild

2. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Soy sauce
80; 90 C
Clostridium botulinum

3. Two sources of irradiation...
Use of high temperature to destroy microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
E-beams & Cobalt 60
Gas impermeable

4. Acid Foods have pH of...
90
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduced; 20
< 4.5

5. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Clostridium botulinum
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
Chemical preservative

6. Shelf Life and safety is influenced by (5)...
Concentration and dehydration
1) food product 2) size of package 3) type of material used
Seaming; cooling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

7. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Reduced; 20
90% reduction
Seamed

8. In heat preservations microorganisms are controlled by either...
Dairy
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

9. Vegetables - meat - and fish are...
Diacetyl
Low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
Application; commercial sterility

10. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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
Ethanol
Retard; hinder; mask
Seaming; cooling

11. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Pickles - sauerkraut - and fermented milks
Biostatic effects of carbon dioxide are temperature dependent
1) salts & sugars 2) nitrates and nitrites

12. The main premise in heat preservation...
Fast; slow; heat; convection vs. conduction
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) salts & sugars 2) nitrates and nitrites
Use of high temperature to destroy microorganisms

13. acetic & lactic acids are used in...
18; crystallization
Yeast; barley; sugars; carbon dioxide
Antimicrobial agents
Pickles - sauerkraut - and fermented milks

14. Freezing does (3)...
Soy sauce
80; 90 C
Fruit juices; beer
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

15. The preservative effect of heat processing is due to the...
Denaturation of proteins
Fast; slow; heat; convection vs. conduction
Pickles - sauerkraut - and fermented milks
Penetrate; surface treatment

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

17. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Application; commercial sterility
Thermal shock
80; 90 C

18. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Boiling water; steam
Yeast; ethanol; acetic acid; oxygen
Eggs
Biostatic effects of carbon dioxide are temperature dependent

19. Smoke was originally used as a _______ and now for ______
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
Bacterial; logarithmic
Antimicrobial agents

20. 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.
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
Condenses
Gas impermeable
Seaming; cooling

21. processes used to remove the water are referred to as...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Concentration and dehydration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Low acid foods

22. M. tuberculosis is destroyed in...
Dairy
Chemical preservative
< 4.5
Pickles - sauerkraut - and fermented milks

23. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
90
Pickles - sauerkraut - and fermented milks
Chemical preservative

24. Methods used to dehydrate (2)
1 to 7
Fall; increase
1) exposure to food to hot air dryers 2) freeze drying
Clostridium botulinum

25. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Chemical preservative
More sever heat processing (116-121
Sublethal; mild

26. Low acid foods require...
80; 90 C
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121
1) heating cost 2) product quality loss

27. 3 functions of a vacuum...
Lactic acid; hexoses
Preservative; flavor
Fall; increase
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

28. Lactic acid fermentation produces ________ .
Diacetyl
Bacterial; logarithmic
Radiation; ions; radicals; microorganisms
Pathogenic microorganisms; enzyme inactivation

29. 3 methods for producing a vacuum...
Pathogenic microorganisms; enzyme inactivation
Yeast; ethanol; acetic acid; oxygen
Condenses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

30. Two organic acids...
Pickles - sauerkraut - and fermented milks
1) benzoic acid 2) sorbic acid
Eggs
Pathogenic microorganisms; enzyme inactivation

31. Antibiotics are not universally permitted as...
Acidity; water activity; chilling
1) food product 2) size of package 3) type of material used
Temperature; undesirable
Food additives

32. Inactivating contaminating organisms is...
Commercial sterility
Reduced; 20
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Biostatic effects of carbon dioxide are temperature dependent
1) inorganic agents 2) organic agents
< 4.5

34. Chemical Preservation (2 techniques)
Acidity; water activity; chilling
Dairy
1) inorganic agents 2) organic agents
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

35. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Minimum; commercial sterility
Boiling water; steam
Concentration and dehydration
Bacterial; logarithmic

36. Physical Preservation (4 techniques)
Radiation
Ethanol
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1 to 7

37. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Alcohol - yogurts - spirits - etc.
Antimicrobial agents
Reduce water activity and inhibit microorganisms growth
Fall; increase

38. You can calculate doses for irradiation based on (3)...
90% reduction
1) food product 2) size of package 3) type of material used
Radiation
Bacterial; logarithmic

39. Major concern of modified atmosphere packaging...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Water
PH
Biostatic effects of carbon dioxide are temperature dependent

40. Sensitivity of microorganisms to ______ expressed as D value
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
Diacetyl
Radiation
Preservative; flavor

41. In glass there is a risk of...
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
Alcohol - yogurts - spirits - etc.
Thermal shock
Retard; hinder; mask

42. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Minimum; commercial sterility
90% reduction
Sublethal; mild

43. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Relatively mild
Carbon dioxide
Fast; slow; heat; convection vs. conduction
Commercial use

44. 4 factors affecting heat resistance in microorganisms
Increases; ceases; injury; death
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fruit juices; beer
Use of high temperature to destroy microorganisms

45. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
E-beams & Cobalt 60
Relatively mild
Acetic acid; ethyl acetate

46. Low acid foods all have a pH...
90% reduction
Fall; increase
> 4.5
Seaming; cooling

47. Lactic acid bacteria all produce ______ ______ from __________
Dairy
Lactic acid; hexoses
Antimicrobial agents
90% reduction

48. Propionic acid is used in...
Bacterial; logarithmic
Bakery products
Sublethal; mild
Denaturation of proteins

49. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Relatively mild
Dehydration
Condenses
Acetic acid; ethyl acetate

50. To minimize problems with modified atmosphere packaging (MAP) (4)...
Dairy
Denaturation of proteins
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
Lactic acid; hexoses