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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. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Concentration and dehydration
Oxidizing; decomposes; oxygen
Entrapped air
Boiling water; steam

2. The main premise in heat preservation...
Pathogenic microorganisms; enzyme inactivation
Use of high temperature to destroy microorganisms
Carbon dioxide
1) heating cost 2) product quality loss

3. Vegetables - meat - and fish are...
Acid foods & low acid foods
Low acid foods
Seaming; canned
Antimicrobial agents

4. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Pickles - sauerkraut - and fermented milks
Seaming; canned
< 4.5
Dehydration

5. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Dairy
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

6. In steam displacement can is immediately...
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
Biostatic effects of carbon dioxide are temperature dependent
Seamed
Seaming; canned

7. 3 functions of a vacuum...
Relatively mild
Headspace
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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

8. M. tuberculosis is destroyed in...
Use of high temperature to destroy microorganisms
Antimicrobial agents
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Dairy

9. Ethylene and propolyne oxides are classified as
Antimicrobial agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Pickles - sauerkraut - and fermented milks
Headspace

10. Inactivating contaminating organisms is...
1) benzoic acid 2) sorbic acid
18; crystallization
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
Commercial sterility

11. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Fruit juices; beer
Radiation; ions; radicals; microorganisms
Acid foods & low acid foods

12. processes used to remove the water are referred to as...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Concentration and dehydration
> 4.5
Condenses

13. Chilling preservation is widely used as short term preservation because it slows (4)...
Alcohol - yogurts - spirits - etc.
1) benzoic acid 2) sorbic acid
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
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

14. What is an example of a fermentation reaction?
Commercial use
Seamed
Fermentation
Alcohol - yogurts - spirits - etc.

15. Methods used to dehydrate (2)
Retard; hinder; mask
1) exposure to food to hot air dryers 2) freeze drying
Pickles - sauerkraut - and fermented milks
1) food product 2) size of package 3) type of material used

16. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
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
Use of high temperature to destroy microorganisms
Thermal shock
Food

17. In glass there is a risk of...
Thermal shock
Condenses
> 4.5
18; crystallization

18. Smoke was originally used as a _______ and now for ______
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Dehydration
Preservative; flavor

19. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Yeast; ethanol; acetic acid; oxygen
Seamed
Acetic acid; ethyl acetate
Gas impermeable

20. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
1) food product 2) size of package 3) type of material used
Ethanol
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

21. Pasteurization is a ___________ _______ heat treatment.
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
Relatively mild
Dairy
Food additives

22. In heat preservations microorganisms are controlled by either...
Acid foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Reduce water activity and inhibit microorganisms growth
Thermal shock

23. In acid foods bringing the slowest heating point in the can to...
1) evaporation 2) freeze concentration
90
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Heat; refrigerated - frozen - concentrated; dehydrated

24. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) benzoic acid 2) sorbic acid
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

25. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Low acid foods
1) food product 2) size of package 3) type of material used
E-beams & Cobalt 60

26. salts & sugars...
Boiling water; steam
Biostatic effects of carbon dioxide are temperature dependent
Sterilize
Reduce water activity and inhibit microorganisms growth

27. _________ reactions preserve food products through the biology of the byproduct
Biostatic effects of carbon dioxide are temperature dependent
Fermentation
Minimum; commercial sterility
Penetrate; surface treatment

28. Freezing does (3)...
Headspace
Heat; refrigerated - frozen - concentrated; dehydrated
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1 to 7

29. Lactic acid fermentation produces ________ .
Entrapped air
Alcohol - yogurts - spirits - etc.
> 4.5
Diacetyl

30. Benefits of optimal thermal process (2)...
Ethanol
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) heating cost 2) product quality loss
Relatively mild

31. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Heat; refrigerated - frozen - concentrated; dehydrated
Yeast; ethanol; acetic acid; oxygen
Bakery products

32. 4 factors affecting heat resistance in microorganisms
18; crystallization
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90% reduction
Food additives

33. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Bacterial; logarithmic
1) heating cost 2) product quality loss

34. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) food product 2) size of package 3) type of material used
Application; commercial sterility
Dehydration

35. Each food has a minimal ______ below which it cannot be held without some _______ change
Minimum; commercial sterility
Seaming; cooling
Temperature; undesirable
Lactic acid; hexoses

36. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Dairy
Reduced; 20
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

37. FDA definition of chemical preservation...
Increases; ceases; injury; death
Fruit juices; beer
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
Dehydration

38. Acid Foods have pH of...
Clostridium botulinum
< 4.5
Seaming; canned
Denaturation of proteins

39. Two sources of irradiation...
PH
E-beams & Cobalt 60
Soy sauce
1) concentration & dehydration 2) treating bulk stored grapes

40. The preservative effect of heat processing is due to the...
18; crystallization
Denaturation of proteins
Commercial sterility
90% reduction

41. Factors needed to produce commercial sterility (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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
Radiation
Food additives

42. Steam displacement is limited to products without large amounts of __________ _____ .
Ethanol
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
1) concentration & dehydration 2) treating bulk stored grapes
Entrapped air

43. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Food
Oxidizing; decomposes; oxygen
90% reduction
Gas impermeable

44. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Acid foods & low acid foods
Dairy
Gas impermeable
Sublethal; mild

45. The temperature for chilling preservation is...
Lactic acid; hexoses
Water
Acidity; water activity; chilling
1 to 7

46. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
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
Biostatic effects of carbon dioxide are temperature dependent
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

47. no CAP packages are in...
Commercial use
Dehydration
Food
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

48. Low acid foods all have a pH...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5
Reduce water activity and inhibit microorganisms growth
Antimicrobial agents

49. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Yeast; barley; sugars; carbon dioxide
Relatively mild
1) food product 2) size of package 3) type of material used
Ethanol

50. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Food additives
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
< 4.5