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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. salts & sugars...
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; ethanol; acetic acid; oxygen
Eggs
Reduce water activity and inhibit microorganisms growth

2. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seaming; cooling
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
Carbohydrates (sugars); undesirable spoilage

3. Sensitivity of microorganisms to ______ expressed as D value
Dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Bakery products
Radiation

4. Acid Foods have pH of...
1) concentration & dehydration 2) treating bulk stored grapes
Pathogenic microorganisms; enzyme inactivation
< 4.5
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

5. Vegetables - meat - and fish are...
Condenses
Water
Preservative; flavor
Low acid foods

6. Chemical Preservation (2 techniques)
Concentration and dehydration
1) inorganic agents 2) organic agents
Ethanol
Reduce water activity and inhibit microorganisms growth

7. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Increases; ceases; injury; death
80; 90 C
Denaturation of proteins

8. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Fast; slow; heat; convection vs. conduction
1) heating cost 2) product quality loss
Carbon dioxide

9. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Seamed
Pathogenic microorganisms; enzyme inactivation
Radiation; ions; radicals; microorganisms
Acidity; water activity; chilling

10. Factors needed to produce commercial sterility (5)...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Thermal shock
Carbohydrates (sugars); undesirable spoilage
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

11. Irradiated foods (6)
Reduced; 20
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
18; crystallization
Acidity; water activity; chilling

12. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Fruit juices; beer
1) benzoic acid 2) sorbic acid
Chemical preservative
Relatively mild

13. Removal of _____ is important for preservation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Yeast; barley; sugars; carbon dioxide
Water
1) heating cost 2) product quality loss

14. no CAP packages are in...
Seamed
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Commercial use

15. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Yeast; barley; sugars; carbon dioxide
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling

16. _________ reactions preserve food products through the biology of the byproduct
Heat; refrigerated - frozen - concentrated; dehydrated
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) salts & sugars 2) nitrates and nitrites
Fermentation

17. Methods used to dehydrate (2)
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Carbohydrates (sugars); undesirable spoilage
1 to 7
1) exposure to food to hot air dryers 2) freeze drying

18. Chilling preservation is widely used as short term preservation because it slows (4)...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) inorganic agents 2) organic agents
Bakery products
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

19. Two sources of irradiation...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Diacetyl
E-beams & Cobalt 60
1) exposure to food to hot air dryers 2) freeze drying

20. Salmonella is destroyed in...
Eggs
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Application; commercial sterility
1 to 7

21. processes used to remove the water are referred to as...
Dehydration
Pickles - sauerkraut - and fermented milks
Concentration and dehydration
Food additives

22. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Commercial use
Sublethal; mild
Antimicrobial agents
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

23. Lactic acid fermentation produces ________ .
Reduce water activity and inhibit microorganisms growth
Diacetyl
Alcohol - yogurts - spirits - etc.
Increases; ceases; injury; death

24. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Seamed
Heat; refrigerated - frozen - concentrated; dehydrated
Oxidizing; decomposes; oxygen
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

25. Pasteurization is a ___________ _______ heat treatment.
Penetrate; surface treatment
Relatively mild
1 to 7
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

26. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Pathogenic microorganisms; enzyme inactivation
Increases; ceases; injury; death
E-beams & Cobalt 60

27. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation
Radiation; ions; radicals; microorganisms
< 4.5
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

28. acetic & lactic acids are used in...
Acetic acid; ethyl acetate
Reduce water activity and inhibit microorganisms growth
Pickles - sauerkraut - and fermented milks
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

29. Physical Preservation (4 techniques)
More sever heat processing (116-121
1) concentration & dehydration 2) treating bulk stored grapes
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Bacterial; logarithmic

30. Low acid foods require...
More sever heat processing (116-121
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Relatively mild
Seamed

31. EtO is used to _____ package materials for asceptic products
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
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
Sterilize
Radiation

32. Ethylene and propolyne oxides are classified as
Reduce water activity and inhibit microorganisms growth
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acidity; water activity; chilling
Antimicrobial agents

33. M. tuberculosis is destroyed in...
90
Acid foods
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
Dairy

34. Lactic acid bacteria all produce ______ ______ from __________
Clostridium botulinum
Lactic acid; hexoses
Boiling water; steam
Penetrate; surface treatment

35. Two groups of inorganic salts...
Pathogenic microorganisms; enzyme inactivation
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) salts & sugars 2) nitrates and nitrites
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

36. Each food has a minimal ______ below which it cannot be held without some _______ change
Steam; headspace
Temperature; undesirable
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
Food

37. nitrates and nitrites target...
Food additives
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
PH
Clostridium botulinum

38. Unfilled volume of a hermetic food container is referred to as the __________ .
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Headspace
Carbon dioxide
Water

39. You can calculate doses for irradiation based on (3)...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Pathogenic microorganisms; enzyme inactivation
Acetic acid; ethyl acetate
1) food product 2) size of package 3) type of material used

40. Sulfur dioxide used in (2)...
Denaturation of proteins
Use of high temperature to destroy microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
Seaming; cooling

41. What is an example of a fermentation reaction?
Steam; headspace
Alcohol - yogurts - spirits - etc.
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
Fast; slow; heat; convection vs. conduction

42. Preservative effect of ______ _____ is only effective on 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) food product 2) size of package 3) type of material used
> 4.5
Carbon dioxide

43. Low acid foods all have a pH...
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
> 4.5
Preservative; flavor
Commercial sterility

44. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) benzoic acid 2) sorbic acid
Reduced; 20
Acid foods & low acid foods
1 to 7

45. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Increases; ceases; injury; death
Pathogenic microorganisms; enzyme inactivation
Water
Bakery products

46. Fruits and some tomato products are...
Reduced; 20
Chemical preservative
Fall; increase
Acid foods

47. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Low acid foods
Yeast; ethanol; acetic acid; oxygen
Antimicrobial agents
Food additives

48. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Yeast; ethanol; acetic acid; oxygen
Food
Acid foods & low acid foods
Pickles - sauerkraut - and fermented milks

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
Bacterial; logarithmic
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
E-beams & Cobalt 60

50. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
PH
Application; commercial sterility
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