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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. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Seaming; cooling
Dehydration
Yeast; ethanol; acetic acid; oxygen
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

2. In heat preservations microorganisms are controlled by either...
Commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) salts & sugars 2) nitrates and nitrites
Condenses

3. Categories of chemical preservation (4)
Increases; ceases; injury; death
1) evaporation 2) freeze concentration
More sever heat processing (116-121
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

4. In glass there is a risk of...
Yeast; ethanol; acetic acid; oxygen
Sterilize
Thermal shock
Low acid foods

5. Propionic acid is used in...
Bakery products
Steam; headspace
> 4.5
Fruit juices; beer

6. _________ reactions preserve food products through the biology of the byproduct
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
Steam; headspace
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fermentation

7. controlled atmosphere packaging (CAP) is...
Bacterial; logarithmic
Thermal shock
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
Commercial use

8. M. tuberculosis is destroyed in...
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
Dairy
Bacterial; logarithmic
90

9. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Acetic acid; ethyl acetate
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Gas impermeable

10. Two groups of inorganic salts...
Denaturation of proteins
Low acid foods
1) salts & sugars 2) nitrates and nitrites
Antimicrobial agents

11. Chilling preservation is widely used as short term preservation because it slows (4)...
Entrapped air
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
PH
Radiation; ions; radicals; microorganisms

12. Major concern of modified atmosphere packaging...
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Biostatic effects of carbon dioxide are temperature dependent

13. Chemical Preservation (2 techniques)
Pathogenic microorganisms; enzyme inactivation
More sever heat processing (116-121
Denaturation of proteins
1) inorganic agents 2) organic agents

14. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Radiation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
80; 90 C
Acetic acid; ethyl acetate

15. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1 to 7
Carbohydrates (sugars); undesirable spoilage
Boiling water; steam
Radiation; ions; radicals; microorganisms

16. 4 factors affecting heat resistance in microorganisms
E-beams & Cobalt 60
90
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

17. Freezing does (3)...
1) exposure to food to hot air dryers 2) freeze drying
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Penetrate; surface treatment

18. Vegetables - meat - and fish are...
Bacterial; logarithmic
Diacetyl
Low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

19. In acid foods bringing the slowest heating point in the can to...
1) inorganic agents 2) organic agents
90
More sever heat processing (116-121
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

20. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
1) salts & sugars 2) nitrates and nitrites
Fall; increase
Oxidizing; decomposes; oxygen

21. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
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) 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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

22. ______ _____ and _____ are pasteurized after filling
90% reduction
< 4.5
Fruit juices; beer
Temperature; undesirable

23. What is an example of a fermentation reaction?
Seaming; cooling
Acetic acid; ethyl acetate
Condenses
Alcohol - yogurts - spirits - etc.

24. Factors needed to produce commercial sterility (5)...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) exposure to food to hot air dryers 2) freeze drying
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) 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

25. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
Thermal shock
Reduce water activity and inhibit microorganisms growth
Reduced; 20

26. In steam displacement can is immediately...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seamed
Diacetyl
Boiling water; steam

27. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
18; crystallization
Gas impermeable
1) exposure to food to hot air dryers 2) freeze drying

28. Low acid foods all have a pH...
Pathogenic microorganisms; enzyme inactivation
Denaturation of proteins
> 4.5
Seaming; canned

29. Fruits and some tomato products are...
1) concentration & dehydration 2) treating bulk stored grapes
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
Biostatic effects of carbon dioxide are temperature dependent
Acid foods

30. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Condenses
Reduce water activity and inhibit microorganisms growth
Sublethal; mild
Seaming; canned

31. Each food has a minimal ______ below which it cannot be held without some _______ change
Dehydration
Clostridium botulinum
Temperature; undesirable
Oxidizing; decomposes; oxygen

32. 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.
Temperature; undesirable
Relatively mild
Gas impermeable
Fall; increase

33. Thermal process is specific to (3)...
Yeast; barley; sugars; carbon dioxide
Carbon dioxide
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

34. Freezing is similar to conventional...
Acid foods
Seaming; cooling
Dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

35. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Acetic acid; ethyl acetate
Minimum; commercial sterility
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

36. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Fast; slow; heat; convection vs. conduction
Penetrate; surface treatment
90
Ethanol

37. Smoke was originally used as a _______ and now for ______
Commercial use
Reduced; 20
Sterilize
Preservative; flavor

38. Pasteurization is a ___________ _______ heat treatment.
Thermal shock
Fall; increase
Relatively mild
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

39. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
E-beams & Cobalt 60
Minimum; commercial sterility
1 to 7
Seaming; cooling

40. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Fermentation
Reduce water activity and inhibit microorganisms growth
1) benzoic acid 2) sorbic acid
Food

41. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Dehydration
Carbohydrates (sugars); undesirable spoilage
Fruit juices; beer

42. salts & sugars...
1) inorganic agents 2) organic agents
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
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121

43. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Radiation
Eggs
Seaming; cooling
Retard; hinder; mask

44. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Retard; hinder; mask
Chemical preservative
Commercial sterility
Radiation; ions; radicals; microorganisms

45. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Lactic acid; hexoses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Preservative; flavor
Increases; ceases; injury; death

46. In steam displacement vacuum pulled as steam __________ .
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) benzoic acid 2) sorbic acid
Condenses
Retard; hinder; mask

47. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Commercial use
1) heating cost 2) product quality loss
Relatively mild

48. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) benzoic acid 2) sorbic acid
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Chemical preservative
Oxidizing; decomposes; oxygen

49. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduce water activity and inhibit microorganisms growth
1) concentration & dehydration 2) treating bulk stored grapes
Application; commercial sterility

50. Irradiated foods (6)
18; crystallization
80; 90 C
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Gas impermeable