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. ______ _____ and _____ are pasteurized after filling
Low acid foods
Pathogenic microorganisms; enzyme inactivation
Fruit juices; beer
1) salts & sugars 2) nitrates and nitrites

2. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Steam; headspace
Fall; increase
Reduced; 20
Boiling water; steam

3. 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
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
Relatively mild

4. Vegetables - meat - and fish are...
Low acid foods
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Heat; refrigerated - frozen - concentrated; dehydrated

5. _________ reactions preserve food products through the biology of the byproduct
1) salts & sugars 2) nitrates and nitrites
1) exposure to food to hot air dryers 2) freeze drying
Ethanol
Fermentation

6. Salmonella is destroyed in...
Heat; refrigerated - frozen - concentrated; dehydrated
Eggs
Low acid foods
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

7. Acid Foods have pH of...
Thermal shock
Fermentation
< 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

8. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Boiling water; steam
Chemical preservative
Fall; increase

9. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Preservative; flavor
Entrapped air
Reduce water activity and inhibit microorganisms growth

10. Smoke was originally used as a _______ and now for ______
Eggs
Soy sauce
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

11. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Retard; hinder; mask
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

12. Ethylene and propolyne oxides are classified as
Fall; increase
Clostridium botulinum
Antimicrobial agents
1) heating cost 2) product quality loss

13. What is an example of a fermentation reaction?
Steam; headspace
Penetrate; surface treatment
Alcohol - yogurts - spirits - etc.
Sublethal; mild

14. Fruits and some tomato products are...
Acid foods
PH
Denaturation of proteins
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

15. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Minimum; commercial sterility
Condenses
Heat; refrigerated - frozen - concentrated; dehydrated
Food additives

16. Modified Atmosphere Packaging (MAP)...
90
Fall; increase
Seaming; cooling
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

17. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Steam; headspace
PH
Sublethal; mild
Retard; hinder; mask

18. FDA definition of chemical preservation...
Soy sauce
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
Pickles - sauerkraut - and fermented milks
Ethanol

19. Lactic acid fermentation produces ________ .
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
Diacetyl
Increases; ceases; injury; death
Relatively mild

20. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Application; commercial sterility
Bacterial; logarithmic
Seaming; canned
Pickles - sauerkraut - and fermented milks

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

22. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Water
> 4.5
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
Fast; slow; heat; convection vs. conduction

23. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Sterilize
Acid foods & low acid foods
Soy sauce
Yeast; barley; sugars; carbon dioxide

24. The temperature for chilling preservation is...
1 to 7
< 4.5
1) inorganic agents 2) organic agents
Yeast; ethanol; acetic acid; oxygen

25. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Radiation; ions; radicals; microorganisms
Ethanol
Carbohydrates (sugars); undesirable spoilage
Yeast; barley; sugars; carbon dioxide

26. Pasteurization is a ___________ _______ heat treatment.
Seaming; cooling
Yeast; ethanol; acetic acid; oxygen
Retard; hinder; mask
Relatively mild

27. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Carbon dioxide
Oxidizing; decomposes; oxygen
Biostatic effects of carbon dioxide are temperature dependent
90% reduction

28. Preservative effect of ______ _____ is only effective on microorganisms.
Minimum; commercial sterility
Gas impermeable
Carbon dioxide
PH

29. You can calculate doses for irradiation based on (3)...
PH
Headspace
Gas impermeable
1) food product 2) size of package 3) type of material used

30. Inactivating contaminating organisms is...
Commercial sterility
Chemical preservative
1) evaporation 2) freeze concentration
Gas impermeable

31. Antimicrobrials lower
Pathogenic microorganisms; enzyme inactivation
PH
Acetic acid; ethyl acetate
Radiation; ions; radicals; microorganisms

32. EtO is used to _____ package materials for asceptic products
Seaming; cooling
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
90
Sterilize

33. In steam displacement vacuum pulled as steam __________ .
Condenses
Lactic acid; hexoses
Headspace
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

34. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Lactic acid; hexoses
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) evaporation 2) freeze concentration
Acetic acid; ethyl acetate

35. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Pickles - sauerkraut - and fermented milks
Acidity; water activity; chilling

36. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Food additives
Radiation; ions; radicals; microorganisms
Entrapped air

37. no CAP packages are in...
Ethanol
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Commercial use
1) food product 2) size of package 3) type of material used

38. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Bacterial; logarithmic
Chemical preservative
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Soy sauce

39. processes used to remove the water are referred to as...
Acid foods
Concentration and dehydration
PH
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

40. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Reduced; 20
Low acid foods
Sterilize

41. 3 methods for producing a vacuum...
Fruit juices; beer
Reduced; 20
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) food product 2) size of package 3) type of material used

42. Categories of chemical preservation (4)
Food
Oxidizing; decomposes; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Increases; ceases; injury; death

43. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
1) inorganic agents 2) organic agents
Lactic acid; hexoses
1) food product 2) size of package 3) type of material used

44. Removal of _____ is important for preservation
Application; commercial sterility
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
Reduce water activity and inhibit microorganisms growth
Water

45. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
Chemical preservative
Acid foods & low acid foods

46. 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
Seaming; cooling
PH
< 4.5

47. The preservative effect of heat processing is due to the...
Denaturation of proteins
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
Pathogenic microorganisms; enzyme inactivation

48. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1 to 7
Diacetyl
Seaming; canned

49. Factors needed to produce commercial sterility (5)...
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) exposure to food to hot air dryers 2) freeze drying
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

50. Chilling preservation is widely used as short term preservation because it slows (4)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Commercial sterility
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss