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. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) food product 2) size of package 3) type of material used
Increases; ceases; injury; death
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

2. Chilling preservation is widely used as short term preservation because it slows (4)...
Denaturation of proteins
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Water

3. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Acidity; water activity; chilling
Fall; increase
Antimicrobial agents
Clostridium botulinum

4. salts & sugars...
Minimum; commercial sterility
Soy sauce
1) evaporation 2) freeze concentration
Reduce water activity and inhibit microorganisms growth

5. The preservative effect of heat processing is due to the...
Carbon dioxide
Seaming; cooling
Denaturation of proteins
Application; commercial sterility

6. 3 functions of a vacuum...
Use of high temperature to destroy microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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

7. EtO is used to _____ package materials for asceptic products
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Seamed
Use of high temperature to destroy microorganisms
Sterilize

8. 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
Acetic acid; ethyl acetate
1) heating cost 2) product quality loss
Oxidizing; decomposes; oxygen

9. Antimicrobrials lower
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
PH
Use of high temperature to destroy microorganisms

10. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Pickles - sauerkraut - and fermented milks
Commercial use
Yeast; ethanol; acetic acid; oxygen

11. Benefits of optimal thermal process (2)...
Acid foods & low acid foods
Application; commercial sterility
1) heating cost 2) product quality loss
90

12. The temperature for chilling preservation is...
Carbon dioxide
1 to 7
Seamed
Reduce water activity and inhibit microorganisms growth

13. processes used to remove the water are referred to as...
Low acid foods
1) salts & sugars 2) nitrates and nitrites
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

14. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Minimum; commercial sterility
Application; commercial sterility
Temperature; undesirable
Fermentation

15. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; ethanol; acetic acid; oxygen
More sever heat processing (116-121
Acid foods & low acid foods

16. Low acid foods require...
More sever heat processing (116-121
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Low acid foods

17. In heat preservations microorganisms are controlled by either...
Pickles - sauerkraut - and fermented milks
80; 90 C
Penetrate; surface treatment
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

18. In steam displacement vacuum pulled as steam __________ .
Condenses
90
Yeast; ethanol; acetic acid; oxygen
Alcohol - yogurts - spirits - etc.

19. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Radiation
90% reduction
Seaming; cooling
Pathogenic microorganisms; enzyme inactivation

20. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Pickles - sauerkraut - and fermented milks
Reduced; 20
Condenses
1 to 7

21. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Alcohol - yogurts - spirits - etc.
> 4.5
Increases; ceases; injury; death

22. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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
1) exposure to food to hot air dryers 2) freeze drying
Gas impermeable
Retard; hinder; mask

23. What is an example of a fermentation reaction?
Boiling water; steam
Fall; increase
Application; commercial sterility
Alcohol - yogurts - spirits - etc.

24. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Heat; refrigerated - frozen - concentrated; dehydrated
Pickles - sauerkraut - and fermented milks
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

25. Physical Preservation (4 techniques)
Temperature; undesirable
Seamed
Fall; increase
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

26. Salmonella is destroyed in...
Soy sauce
Eggs
Fruit juices; beer
Yeast; barley; sugars; carbon dioxide

27. _________ reactions preserve food products through the biology of the byproduct
Water
Fermentation
Eggs
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

28. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Oxidizing; decomposes; oxygen
Radiation
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

29. You can calculate doses for irradiation based on (3)...
Ethanol
Fast; slow; heat; convection vs. conduction
1) food product 2) size of package 3) type of material used
Pickles - sauerkraut - and fermented milks

30. Freezing is similar to conventional...
Radiation
Bacterial; logarithmic
Acetic acid; ethyl acetate
Dehydration

31. nitrates and nitrites target...
90% reduction
Oxidizing; decomposes; oxygen
Clostridium botulinum
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

32. controlled atmosphere packaging (CAP) is...
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
Use of high temperature to destroy microorganisms
Eggs
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

33. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Carbohydrates (sugars); undesirable spoilage
Increases; ceases; injury; death
Pickles - sauerkraut - and fermented milks
Acidity; water activity; chilling

34. 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
Food additives
1) inorganic agents 2) organic agents
Relatively mild

35. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Fall; increase
Food
Use of high temperature to destroy microorganisms
> 4.5

36. In acid foods bringing the slowest heating point in the can to...
Soy sauce
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90
Reduced; 20

37. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
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
Dairy
80; 90 C
1) inorganic agents 2) organic agents

38. 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
Preservative; flavor
Sterilize

39. Acid Foods have pH of...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Soy sauce
< 4.5
1) benzoic acid 2) sorbic acid

40. Ethylene and propolyne oxides are classified as
Acid foods
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
Bakery products

41. Canned foods are divided into 2 groups based on pH...
Fruit juices; beer
Food additives
Acid foods & low acid foods
Penetrate; surface treatment

42. Removal of _____ is important for preservation
Antimicrobial agents
E-beams & Cobalt 60
1) benzoic acid 2) sorbic acid
Water

43. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Ethanol
Commercial sterility
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

44. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
PH
Headspace
Carbon dioxide

45. In glass there is a risk of...
Thermal shock
Application; commercial sterility
Steam; headspace
Gas impermeable

46. Irradiation doesn't _______ well in food and is best for ________ ________ .
Water
Penetrate; surface treatment
Entrapped air
Seaming; canned

47. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Oxidizing; decomposes; oxygen
Low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Yeast; barley; sugars; carbon dioxide

48. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Entrapped air
1) concentration & dehydration 2) treating bulk stored grapes
1) evaporation 2) freeze concentration

49. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
90
Radiation
Water

50. Irradiated foods (6)
Acid foods
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.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods