SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Preservation And Processing
Start Test
Study First
Subjects
:
industries
,
engineering
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. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
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
> 4.5
Seaming; canned
Headspace
2. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Reduced; 20
Retard; hinder; mask
Bacterial; logarithmic
3. Freezing does (3)...
80; 90 C
Reduced; 20
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
E-beams & Cobalt 60
4. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Retard; hinder; mask
90% reduction
5. ________ spores may be assumed to have ________ order of death.
Condenses
Fermentation
Antimicrobial agents
Bacterial; logarithmic
6. Methods used to concentrate (2)
Food
1) evaporation 2) freeze concentration
Carbohydrates (sugars); undesirable spoilage
Concentration and dehydration
7. salts & sugars...
Acid foods & low acid foods
Reduce water activity and inhibit microorganisms growth
Radiation; ions; radicals; microorganisms
1 to 7
8. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Radiation; ions; radicals; microorganisms
Ethanol
Carbon dioxide
Food
9. processes used to remove the water are referred to as...
PH
Retard; hinder; mask
Concentration and dehydration
90
10. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Use of high temperature to destroy microorganisms
Radiation
11. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Thermal shock
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acetic acid; ethyl acetate
Acid foods
12. The temperature for chilling preservation is...
1 to 7
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Condenses
13. 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.
Chemical preservative
Gas impermeable
18; crystallization
Yeast; ethanol; acetic acid; oxygen
14. The main premise in heat preservation...
Dehydration
Temperature; undesirable
Use of high temperature to destroy microorganisms
Reduced; 20
15. Acid Foods have pH of...
< 4.5
Steam; headspace
Soy sauce
Reduced; 20
16. Salmonella is destroyed in...
Eggs
Radiation; ions; radicals; microorganisms
PH
Food additives
17. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Ethanol
Dairy
Seaming; cooling
Minimum; commercial sterility
18. Categories of chemical preservation (4)
Fruit juices; beer
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acetic acid; ethyl acetate
19. Smoke was originally used as a _______ and now for ______
Preservative; flavor
Bacterial; logarithmic
PH
90% reduction
20. controlled atmosphere packaging (CAP) is...
Bakery products
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
> 4.5
21. Freezing is similar to conventional...
Acidity; water activity; chilling
Oxidizing; decomposes; oxygen
Sublethal; mild
Dehydration
22. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Yeast; barley; sugars; carbon dioxide
Boiling water; steam
Entrapped air
23. ______ _____ and _____ are pasteurized after filling
1) evaporation 2) freeze concentration
Ethanol
Fruit juices; beer
Acid foods & low acid foods
24. Antimicrobrials lower
PH
Dairy
Fast; slow; heat; convection vs. conduction
Sublethal; mild
25. Low acid foods require...
90% reduction
18; crystallization
More sever heat processing (116-121
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
26. 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)
Acid foods
Low acid foods
Eggs
27. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Clostridium botulinum
Reduced; 20
1) food product 2) size of package 3) type of material used
Boiling water; steam
28. Canned foods are divided into 2 groups based on 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
Acid foods & low acid foods
Alcohol - yogurts - spirits - etc.
Oxidizing; decomposes; oxygen
29. Antibiotics are not universally permitted as...
Acid foods & low acid foods
Pickles - sauerkraut - and fermented milks
Dairy
Food additives
30. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Fruit juices; beer
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
31. Unfilled volume of a hermetic food container is referred to as the __________ .
Biostatic effects of carbon dioxide are temperature dependent
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
Headspace
Water
32. FDA definition of chemical preservation...
Food
90
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) evaporation 2) freeze concentration
33. Chemical Preservation (2 techniques)
Boiling water; steam
1) inorganic agents 2) organic agents
< 4.5
1) salts & sugars 2) nitrates and nitrites
34. Optimal thermal process is the _____ treatment that achieves ______ _______
Diacetyl
Oxidizing; decomposes; oxygen
< 4.5
Minimum; commercial sterility
35. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
1) evaporation 2) freeze concentration
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
Commercial sterility
36. Methods used to dehydrate (2)
90% reduction
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) exposure to food to hot air dryers 2) freeze drying
Seaming; canned
37. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Ethanol
Seamed
Retard; hinder; mask
38. _________ reactions preserve food products through the biology of the byproduct
Entrapped air
Condenses
Concentration and dehydration
Fermentation
39. Each food has a minimal ______ below which it cannot be held without some _______ change
Commercial use
Temperature; undesirable
18; crystallization
Seaming; cooling
40. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Steam; headspace
18; crystallization
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
Pathogenic microorganisms; enzyme inactivation
41. Shelf Life and safety is influenced by (5)...
Steam; headspace
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; cooling
Yeast; ethanol; acetic acid; oxygen
42. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Radiation
Carbohydrates (sugars); undesirable spoilage
Gas impermeable
Chemical preservative
43. Physical Preservation (4 techniques)
PH
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial sterility
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
44. Low acid foods all have a pH...
Low acid foods
Denaturation of proteins
18; crystallization
> 4.5
45. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Water
Antimicrobial agents
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
46. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
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
Acidity; water activity; chilling
Steam; headspace
47. Thermal process is specific to (3)...
Seamed
1) salts & sugars 2) nitrates and nitrites
1) concentration & dehydration 2) treating bulk stored grapes
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
48. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
90
Bakery products
Radiation
49. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Headspace
Retard; hinder; mask
Ethanol
Antimicrobial agents
50. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Temperature; undesirable
Oxidizing; decomposes; oxygen
Penetrate; surface treatment
Seamed