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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. Lactic acid fermentation produces ________ .
Carbon dioxide
1) inorganic agents 2) organic 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
Diacetyl

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

3. Unfilled volume of a hermetic food container is referred to as the __________ .
Radiation
Alcohol - yogurts - spirits - etc.
Soy sauce
Headspace

4. Methods used to dehydrate (2)
> 4.5
1) inorganic agents 2) organic agents
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) exposure to food to hot air dryers 2) freeze drying

5. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Biostatic effects of carbon dioxide are temperature dependent
Sterilize
Seaming; canned

6. Optimal thermal process is the _____ treatment that achieves ______ _______
Lactic acid; hexoses
Yeast; ethanol; acetic acid; oxygen
Minimum; commercial sterility
Entrapped air

7. Steam displacement is limited to products without large amounts of __________ _____ .
Ethanol
1) evaporation 2) freeze concentration
1 to 7
Entrapped air

8. Thermal process is specific to (3)...
Gas impermeable
Relatively mild
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

9. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Antimicrobial agents
Seaming; canned
Heat; refrigerated - frozen - concentrated; dehydrated
Preservative; flavor

10. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Minimum; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Reduced; 20
Ethanol

11. In heat preservations microorganisms are controlled by either...
Bakery products
1) concentration & dehydration 2) treating bulk stored grapes
Biostatic effects of carbon dioxide are temperature dependent
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

12. Sensitivity of microorganisms to ______ expressed as D value
Pickles - sauerkraut - and fermented milks
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Yeast; ethanol; acetic acid; oxygen
Radiation

13. Each food has a minimal ______ below which it cannot be held without some _______ change
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
Temperature; undesirable
Food additives

14. Factors needed to produce commercial sterility (5)...
Antimicrobial agents
Dairy
Sublethal; mild
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

15. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Entrapped air
Yeast; ethanol; acetic acid; oxygen
Ethanol
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

16. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Food
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Use of high temperature to destroy microorganisms

17. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Gas impermeable
Acetic acid; ethyl acetate
Clostridium botulinum

18. Methods used to concentrate (2)
1) salts & sugars 2) nitrates and nitrites
Sterilize
18; crystallization
1) evaporation 2) freeze concentration

19. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Biostatic effects of carbon dioxide are temperature dependent
Retard; hinder; mask
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

20. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
1) exposure to food to hot air dryers 2) freeze drying
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
Chemical preservative

21. acetic & lactic acids are used in...
1) evaporation 2) freeze concentration
Acidity; water activity; chilling
Bakery products
Pickles - sauerkraut - and fermented milks

22. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Penetrate; surface treatment
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
Antimicrobial agents

23. salts & sugars...
Biostatic effects of carbon dioxide are temperature dependent
Reduce water activity and inhibit microorganisms growth
Gas impermeable
Acetic acid; ethyl acetate

24. Preservative effect of ______ _____ is only effective on microorganisms.
Carbohydrates (sugars); undesirable spoilage
Chemical preservative
1) salts & sugars 2) nitrates and nitrites
Carbon dioxide

25. Freezing is similar to conventional...
Acidity; water activity; chilling
Dehydration
Eggs
Boiling water; steam

26. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
PH
Fall; increase
Yeast; barley; sugars; carbon dioxide
Entrapped air

27. 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)
Sublethal; mild
Antimicrobial agents
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

28. nitrates and nitrites target...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
PH
Steam; headspace
Clostridium botulinum

29. Acid Foods have pH of...
Fast; slow; heat; convection vs. conduction
< 4.5
Oxidizing; decomposes; oxygen
Heat; refrigerated - frozen - concentrated; dehydrated

30. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Heat; refrigerated - frozen - concentrated; dehydrated
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

31. In steam displacement can is immediately...
Seamed
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Preservative; flavor
18; crystallization

32. FDA definition of chemical preservation...
Low acid foods
Seaming; canned
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement

33. The main premise in heat preservation...
Diacetyl
Water
Use of high temperature to destroy microorganisms
Commercial sterility

34. no CAP packages are in...
Commercial use
Bacterial; logarithmic
Yeast; ethanol; acetic acid; oxygen
Seamed

35. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Acid foods
18; crystallization
Preservative; flavor

36. Low acid foods require...
Retard; hinder; mask
More sever heat processing (116-121
Condenses
Eggs

37. Vegetables - meat - and fish are...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acid foods & low acid foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Low acid foods

38. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Yeast; barley; sugars; carbon dioxide
PH
Fast; slow; heat; convection vs. conduction

39. In steam displacement vacuum pulled as steam __________ .
Thermal shock
Condenses
Temperature; undesirable
Boiling water; steam

40. M. tuberculosis is destroyed in...
Reduced; 20
Application; commercial sterility
Dairy
1) heating cost 2) product quality loss

41. Irradiated foods (6)
Fruit juices; beer
18; crystallization
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Chemical preservative

42. Pasteurization is a ___________ _______ heat treatment.
1) inorganic agents 2) organic agents
Application; commercial sterility
Relatively mild
Pickles - sauerkraut - and fermented milks

43. Lactic acid bacteria all produce ______ ______ from __________
Acid foods
Lactic acid; hexoses
PH
Use of high temperature to destroy microorganisms

44. 3 functions of a vacuum...
Boiling water; steam
Concentration and dehydration
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

45. _______ is injected into _____ to displace air in steam displacement.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Boiling water; steam
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
Steam; headspace

46. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Dehydration
Fruit juices; beer
Fast; slow; heat; convection vs. conduction
1) exposure to food to hot air dryers 2) freeze drying

47. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
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
Fermentation
Application; commercial sterility
1) exposure to food to hot air dryers 2) freeze drying

48. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
E-beams & Cobalt 60
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Lactic acid; hexoses

49. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
90
1) benzoic acid 2) sorbic acid
80; 90 C
< 4.5

50. Smoke was originally used as a _______ and now for ______
Acid foods & low acid foods
Preservative; flavor
Relatively mild
Clostridium botulinum