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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. Salmonella is destroyed in...
Denaturation of proteins
Eggs
Radiation; ions; radicals; microorganisms
Thermal shock

2. Removal of _____ is important for preservation
Steam; headspace
Seaming; cooling
Water
Entrapped air

3. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
90
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

4. Vegetables - meat - and fish are...
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
Dehydration
Low acid foods
Commercial sterility

5. Inactivating contaminating organisms is...
Commercial sterility
Seaming; canned
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Food additives

6. 4 factors affecting heat resistance in microorganisms
Temperature; undesirable
E-beams & Cobalt 60
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

7. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) evaporation 2) freeze concentration
1) exposure to food to hot air dryers 2) freeze drying
Oxidizing; decomposes; oxygen
Retard; hinder; mask

8. Factors needed to produce commercial sterility (5)...
Fast; slow; heat; convection vs. conduction
Food
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
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

9. In steam displacement can is immediately...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Thermal shock
Seamed
E-beams & Cobalt 60

10. The main premise in heat preservation...
Carbon dioxide
Use of high temperature to destroy microorganisms
Alcohol - yogurts - spirits - etc.
Antimicrobial agents

11. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ 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
Acid foods & low acid foods
E-beams & Cobalt 60
Seaming; canned

12. Two sources of irradiation...
E-beams & Cobalt 60
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Pathogenic microorganisms; enzyme inactivation
Eggs

13. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
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
Alcohol - yogurts - spirits - etc.
Gas impermeable
Yeast; ethanol; acetic acid; oxygen

14. Ethylene and propolyne oxides are classified as
Water
Seaming; canned
Antimicrobial agents
1) exposure to food to hot air dryers 2) freeze drying

15. Canned foods are divided into 2 groups based on pH...
Acidity; water activity; chilling
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
Acid foods & low acid foods
1) evaporation 2) freeze concentration

16. Acid Foods have pH of...
Boiling water; steam
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
1) evaporation 2) freeze concentration
< 4.5

17. Freezing does (3)...
Acidity; water activity; chilling
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Pathogenic microorganisms; enzyme inactivation
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

18. Physical Preservation (4 techniques)
Carbon dioxide
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Carbohydrates (sugars); undesirable spoilage
18; crystallization

19. Thermal process is specific to (3)...
Seamed
1) heating cost 2) product quality loss
Diacetyl
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

20. Lactic acid fermentation produces ________ .
Diacetyl
1) food product 2) size of package 3) type of material used
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; canned

21. Freezing is similar to conventional...
1) evaporation 2) freeze concentration
Dehydration
Sterilize
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

22. Chilling preservation is widely used as short term preservation because it slows (4)...
Biostatic effects of carbon dioxide are temperature dependent
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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

23. Optimal thermal process is the _____ treatment that achieves ______ _______
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Minimum; commercial sterility
Heat; refrigerated - frozen - concentrated; dehydrated
E-beams & Cobalt 60

24. Fruits and some tomato products are...
Acid foods
Entrapped air
Pathogenic microorganisms; enzyme inactivation
90% reduction

25. The temperature for chilling preservation is...
1 to 7
Dehydration
Yeast; ethanol; acetic acid; oxygen
Relatively mild

26. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Water
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1 to 7

27. Unfilled volume of a hermetic food container is referred to as the __________ .
> 4.5
Fast; slow; heat; convection vs. conduction
Headspace
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

28. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Dairy
Eggs
Sublethal; mild
Ethanol

29. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) salts & sugars 2) nitrates and nitrites
1) heating cost 2) product quality loss
Water
18; crystallization

30. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Seamed
Reduced; 20
Headspace
Retard; hinder; mask

31. In glass there is a risk of...
Thermal shock
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Alcohol - yogurts - spirits - etc.
Denaturation of proteins

32. Antimicrobrials lower
Biostatic effects of carbon dioxide are temperature dependent
Soy sauce
PH
Reduced; 20

33. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Carbon dioxide
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
Dehydration

34. Propionic acid is used in...
Dehydration
Radiation; ions; radicals; microorganisms
Acidity; water activity; chilling
Bakery products

35. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Bakery products
Boiling water; steam
Heat; refrigerated - frozen - concentrated; dehydrated
1) inorganic agents 2) organic agents

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Clostridium botulinum
Carbohydrates (sugars); undesirable spoilage
1) exposure to food to hot air dryers 2) freeze drying

37. A difference in temperature is necessary for a ____ ________ in thermal destruction.
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
More sever heat processing (116-121
90% reduction
Dairy

38. What is an example of a fermentation reaction?
Heat; refrigerated - frozen - concentrated; dehydrated
Boiling water; steam
Ethanol
Alcohol - yogurts - spirits - etc.

39. 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
Carbon dioxide
Fruit juices; beer
Headspace

40. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Commercial sterility
Oxidizing; decomposes; oxygen
Carbon dioxide
Chemical preservative

41. 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.
Gas impermeable
1) concentration & dehydration 2) treating bulk stored grapes
1) benzoic acid 2) sorbic acid
Low acid foods

42. To minimize problems with modified atmosphere packaging (MAP) (4)...
PH
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
Biostatic effects of carbon dioxide are temperature dependent
Lactic acid; hexoses

43. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Heat; refrigerated - frozen - concentrated; dehydrated
Boiling water; steam
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Yeast; barley; sugars; carbon dioxide

44. Sulfur dioxide used in (2)...
Fast; slow; heat; convection vs. conduction
1) concentration & dehydration 2) treating bulk stored grapes
Temperature; undesirable
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

45. salts & sugars...
Increases; ceases; injury; death
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
Relatively mild
Reduce water activity and inhibit microorganisms growth

46. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
Carbon dioxide

47. no CAP packages are in...
Commercial use
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Reduced; 20
Seamed

48. Methods used to concentrate (2)
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
Antimicrobial agents
1) heating cost 2) product quality loss
1) evaporation 2) freeze concentration

49. _______ is injected into _____ to displace air in steam displacement.
Yeast; ethanol; acetic acid; oxygen
Steam; headspace
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
Oxidizing; decomposes; oxygen

50. Methods used to dehydrate (2)
More sever heat processing (116-121
Sublethal; mild
1) exposure to food to hot air dryers 2) freeze drying
Heat; refrigerated - frozen - concentrated; dehydrated