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. Removal of _____ is important for preservation
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Water
Seaming; canned
Concentration and dehydration

2. Propionic acid is used in...
Bakery products
1) exposure to food to hot air dryers 2) freeze drying
Heat; refrigerated - frozen - concentrated; dehydrated
18; crystallization

3. You can calculate doses for irradiation based on (3)...
Oxidizing; decomposes; oxygen
Radiation; ions; radicals; microorganisms
1) food product 2) size of package 3) type of material used
Preservative; flavor

4. Antimicrobrials lower
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
PH
Soy sauce
1) exposure to food to hot air dryers 2) freeze drying

5. Two sources of irradiation...
Radiation
Chemical preservative
E-beams & Cobalt 60
Condenses

6. FDA definition of chemical preservation...
Acidity; water activity; chilling
Relatively mild
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
1) benzoic acid 2) sorbic acid

7. In heat preservations microorganisms are controlled by either...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Clostridium botulinum
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

8. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Lactic acid; hexoses
Oxidizing; decomposes; oxygen
Boiling water; steam
Water

9. Acid Foods have pH of...
< 4.5
Clostridium botulinum
Reduced; 20
90% reduction

10. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
> 4.5
Fruit juices; beer
Radiation; ions; radicals; microorganisms

11. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) food product 2) size of package 3) type of material used
Carbohydrates (sugars); undesirable spoilage
1 to 7
< 4.5

12. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Minimum; commercial sterility
Relatively mild
Reduced; 20

13. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Yeast; barley; sugars; carbon dioxide
18; crystallization
Fermentation
Application; commercial sterility

14. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Preservative; flavor
80; 90 C
Water

15. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Fast; slow; heat; convection vs. conduction
Ethanol
Dehydration

16. Fruits and some tomato products are...
1) evaporation 2) freeze concentration
Acid foods
Eggs
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

17. controlled atmosphere packaging (CAP) is...
Gas impermeable
Relatively mild
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

18. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation
Fall; increase
Radiation; ions; radicals; microorganisms
Carbon dioxide

19. Optimal thermal process is the _____ treatment that achieves ______ _______
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Minimum; commercial sterility
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

20. To minimize problems with modified atmosphere packaging (MAP) (4)...
Fast; slow; heat; convection vs. conduction
Relatively mild
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
Seamed

21. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
Chemical preservative
Acidity; water activity; chilling

22. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sublethal; mild
Alcohol - yogurts - spirits - etc.
E-beams & Cobalt 60

23. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former 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
90
Fall; increase
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

24. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Clostridium botulinum
Ethanol
Sterilize
Fruit juices; beer

25. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Boiling water; steam
Food additives
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

26. Freezing is similar to conventional...
Boiling water; steam
90
Concentration and dehydration
Dehydration

27. The main premise in heat preservation...
Boiling water; steam
Relatively mild
1) salts & sugars 2) nitrates and nitrites
Use of high temperature to destroy microorganisms

28. nitrates and nitrites target...
1) inorganic agents 2) organic agents
Clostridium botulinum
Headspace
Dehydration

29. ______ _____ and _____ are pasteurized after filling
< 4.5
PH
Sterilize
Fruit juices; beer

30. Sulfur dioxide used in (2)...
Low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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

31. Major concern of modified atmosphere packaging...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Biostatic effects of carbon dioxide are temperature dependent
Heat; refrigerated - frozen - concentrated; dehydrated
Ethanol

32. processes used to remove the water are referred to as...
Retard; hinder; mask
Concentration and dehydration
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
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

33. Shelf Life and safety is influenced by (5)...
Soy sauce
Diacetyl
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Retard; hinder; mask

34. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) salts & sugars 2) nitrates and nitrites
More sever heat processing (116-121
Acetic acid; ethyl acetate
Sublethal; mild

35. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
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
Seaming; cooling
Heat; refrigerated - frozen - concentrated; dehydrated
Reduced; 20

36. Unfilled volume of a hermetic food container is referred to as the __________ .
Reduced; 20
Use of high temperature to destroy microorganisms
Headspace
Pickles - sauerkraut - and fermented milks

37. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Commercial sterility
Retard; hinder; mask
Commercial use
Reduced; 20

38. Irradiation doesn't _______ well in food and is best for ________ ________ .
Eggs
Penetrate; surface treatment
1 to 7
1) concentration & dehydration 2) treating bulk stored grapes

39. salts & sugars...
PH
Increases; ceases; injury; death
Seamed
Reduce water activity and inhibit microorganisms growth

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

41. acetic & lactic acids are used in...
1) heating cost 2) product quality loss
Pickles - sauerkraut - and fermented milks
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent

42. _________ reactions preserve food products through the biology of the byproduct
Pathogenic microorganisms; enzyme inactivation
Minimum; commercial sterility
Eggs
Fermentation

43. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Dehydration
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) 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

44. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Fast; slow; heat; convection vs. conduction
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
18; crystallization

45. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Eggs
Reduce water activity and inhibit microorganisms growth
Chemical preservative

46. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Water
Sterilize
Radiation; ions; radicals; microorganisms

47. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Dairy
Food additives

48. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
< 4.5
Increases; ceases; injury; death
Low acid foods
18; crystallization

49. Modified Atmosphere Packaging (MAP)...
Condenses
Radiation; ions; radicals; microorganisms
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

50. Low acid foods require...
Headspace
More sever heat processing (116-121
Fermentation
Low acid foods