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. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Antimicrobial agents
Soy sauce
Application; commercial sterility
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

2. EtO is used to _____ package materials for asceptic products
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent
Sterilize
Steam; headspace

3. 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
E-beams & Cobalt 60
Steam; headspace
Food

4. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Seaming; canned
Chemical preservative
Carbohydrates (sugars); undesirable spoilage
Eggs

5. ______ _____ and _____ are pasteurized after filling
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; barley; sugars; carbon dioxide
Fruit juices; beer
Condenses

6. In glass there is a risk of...
Thermal shock
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
Concentration and dehydration
1) salts & sugars 2) nitrates and nitrites

7. In acid foods bringing the slowest heating point in the can to...
90
18; crystallization
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Biostatic effects of carbon dioxide are temperature dependent

8. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) benzoic acid 2) sorbic acid
Water
Headspace
Radiation; ions; radicals; microorganisms

9. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Eggs
Chemical preservative
1) evaporation 2) freeze concentration

10. 3 methods for producing a vacuum...
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
Diacetyl
1) evaporation 2) freeze concentration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

11. salts & sugars...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Radiation
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

12. Low acid foods require...
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
Boiling water; steam
Commercial use
More sever heat processing (116-121

13. FDA definition of chemical preservation...
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
Gas impermeable
1) benzoic acid 2) sorbic acid
Fast; slow; heat; convection vs. conduction

14. Vegetables - meat - and fish are...
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
More sever heat processing (116-121
Soy sauce
Low acid foods

15. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Condenses
PH

16. Low acid foods all have a pH...
> 4.5
Radiation; ions; radicals; microorganisms
Sublethal; mild
1) inorganic agents 2) organic agents

17. M. tuberculosis is destroyed in...
Dairy
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Diacetyl

18. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Radiation; ions; radicals; microorganisms
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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

19. Each food has a minimal ______ below which it cannot be held without some _______ change
1) evaporation 2) freeze concentration
80; 90 C
Temperature; undesirable
Preservative; flavor

20. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Entrapped air
PH
Sublethal; mild
Temperature; undesirable

21. In steam displacement can is immediately...
Temperature; undesirable
< 4.5
Food additives
Seamed

22. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Penetrate; surface treatment
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
Dehydration
Fast; slow; heat; convection vs. conduction

23. Pasteurization is a ___________ _______ heat treatment.
Sterilize
1) heating cost 2) product quality loss
Fruit juices; beer
Relatively mild

24. Shelf Life and safety is influenced by (5)...
Concentration and dehydration
90% reduction
Gas impermeable
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

25. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Bacterial; logarithmic
Fast; slow; heat; convection vs. conduction
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
Reduced; 20

26. To minimize problems with modified atmosphere packaging (MAP) (4)...
90% reduction
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) concentration & dehydration 2) treating bulk stored grapes
1) food product 2) size of package 3) type of material used

27. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
1) exposure to food to hot air dryers 2) freeze drying
Lactic acid; hexoses
Clostridium botulinum

28. Inactivating contaminating organisms is...
Application; commercial sterility
Chemical preservative
Low acid foods
Commercial sterility

29. Categories of chemical preservation (4)
18; crystallization
Fall; increase
Reduced; 20
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

30. The main premise in heat preservation...
Chemical preservative
Use of high temperature to destroy microorganisms
Water
Eggs

31. Irradiated foods (6)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acetic acid; ethyl acetate
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fast; slow; heat; convection vs. conduction

32. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Ethanol
Headspace
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

33. 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
Radiation
Commercial use
Acetic acid; ethyl acetate

34. Antibiotics are not universally permitted as...
Acidity; water activity; chilling
Food additives
Seamed
Condenses

35. ________ spores may be assumed to have ________ order of death.
Lactic acid; hexoses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Bacterial; logarithmic
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

36. In heat preservations microorganisms are controlled by either...
Entrapped air
Concentration and dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
> 4.5

37. The temperature for chilling preservation is...
Steam; headspace
1 to 7
> 4.5
Seaming; canned

38. Modified Atmosphere Packaging (MAP)...
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
80; 90 C
18; crystallization
1) inorganic agents 2) organic agents

39. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
90% reduction
> 4.5
Sublethal; mild
Pathogenic microorganisms; enzyme inactivation

40. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Radiation; ions; radicals; microorganisms
Chemical preservative
80; 90 C
Yeast; ethanol; acetic acid; oxygen

41. controlled atmosphere packaging (CAP) is...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Boiling water; steam
Lactic acid; hexoses
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

42. The preservative effect of heat processing is due to the...
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
Denaturation of proteins
Low acid foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

43. Lactic acid bacteria all produce ______ ______ from __________
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
80; 90 C
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

44. In steam displacement vacuum pulled as steam __________ .
Lactic acid; hexoses
Pickles - sauerkraut - and fermented milks
Fermentation
Condenses

45. Steam displacement is limited to products without large amounts of __________ _____ .
Antimicrobial agents
Minimum; commercial sterility
Acid foods
Entrapped air

46. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Fermentation
Reduced; 20
Steam; headspace

47. Sulfur dioxide used in (2)...
Yeast; barley; sugars; carbon dioxide
18; crystallization
Eggs
1) concentration & dehydration 2) treating bulk stored grapes

48. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
> 4.5
Increases; ceases; injury; death
Application; commercial sterility
Clostridium botulinum

49. Fruits and some tomato products are...
Acid foods
1) food product 2) size of package 3) type of material used
Fast; slow; heat; convection vs. conduction
Penetrate; surface treatment

50. processes used to remove the water are referred to as...
Concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent
Acid foods & low acid foods
Denaturation of proteins