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. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Sublethal; mild
1) inorganic agents 2) organic agents
Diacetyl

2. Categories of chemical preservation (4)
Radiation
Heat; refrigerated - frozen - concentrated; dehydrated
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Oxidizing; decomposes; oxygen

3. Low acid foods require...
1) food product 2) size of package 3) type of material used
Commercial use
More sever heat processing (116-121
Clostridium botulinum

4. EtO is used to _____ package materials for asceptic products
Bakery products
Alcohol - yogurts - spirits - etc.
Sterilize
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

5. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Pickles - sauerkraut - and fermented milks
PH
18; crystallization
Sublethal; mild

6. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Sublethal; mild
Pathogenic microorganisms; enzyme inactivation
> 4.5
Preservative; flavor

7. no CAP packages are in...
Seaming; canned
Radiation; ions; radicals; microorganisms
Relatively mild
Commercial use

8. Vegetables - meat - and fish are...
Bacterial; logarithmic
Increases; ceases; injury; death
Low acid foods
Carbohydrates (sugars); undesirable spoilage

9. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Gas impermeable
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; cooling
Food

10. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Fast; slow; heat; convection vs. conduction
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
< 4.5

11. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Penetrate; surface treatment
Carbohydrates (sugars); undesirable spoilage
Yeast; ethanol; acetic acid; oxygen
80; 90 C

12. Lactic acid bacteria all produce ______ ______ from __________
Carbon dioxide
Fast; slow; heat; convection vs. conduction
Lactic acid; hexoses
Yeast; barley; sugars; carbon dioxide

13. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Radiation
1) inorganic agents 2) organic agents
1) exposure to food to hot air dryers 2) freeze drying

14. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Denaturation of proteins
90% reduction
1) exposure to food to hot air dryers 2) freeze drying

15. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Reduce water activity and inhibit microorganisms growth
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
Yeast; barley; sugars; carbon dioxide
Chemical preservative

16. ________ spores may be assumed to have ________ order of death.
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling
Sterilize
Bacterial; logarithmic

17. Antibiotics are not universally permitted as...
< 4.5
Food additives
Seaming; cooling
Sublethal; mild

18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fast; slow; heat; convection vs. conduction
Food additives

19. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
1) food product 2) size of package 3) type of material used
Bacterial; logarithmic
Commercial sterility
Fall; increase

20. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Increases; ceases; injury; death
Fast; slow; heat; convection vs. conduction
Dehydration
Commercial use

21. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Seaming; canned
90
Relatively mild

22. Freezing is similar to conventional...
1) exposure to food to hot air dryers 2) freeze drying
Dehydration
More sever heat processing (116-121
Yeast; ethanol; acetic acid; oxygen

23. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Acidity; water activity; chilling
Radiation; ions; radicals; microorganisms
Entrapped air
Boiling water; steam

24. Lactic acid fermentation produces ________ .
Commercial use
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Diacetyl

25. salts & sugars...
Oxidizing; decomposes; oxygen
Reduce water activity and inhibit microorganisms growth
1) salts & sugars 2) nitrates and nitrites
1) concentration & dehydration 2) treating bulk stored grapes

26. 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.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Gas impermeable
Condenses
1) heating cost 2) product quality loss

27. Sensitivity of microorganisms to ______ expressed as D value
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
Radiation
Reduced; 20
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

28. Two sources of irradiation...
Seaming; canned
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
E-beams & Cobalt 60
Fermentation

29. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Minimum; commercial sterility
Thermal shock
Acid foods

30. Ethylene and propolyne oxides are classified as
Acid foods
Antimicrobial agents
1) inorganic agents 2) organic agents
Gas impermeable

31. Inactivating contaminating organisms is...
Thermal shock
Concentration and dehydration
Acidity; water activity; chilling
Commercial sterility

32. The main premise in heat preservation...
Seaming; canned
Yeast; barley; sugars; carbon dioxide
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
Use of high temperature to destroy microorganisms

33. 3 functions of a vacuum...
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
Penetrate; surface treatment
Yeast; barley; sugars; carbon dioxide
Lactic acid; hexoses

34. Antimicrobrials lower
Clostridium botulinum
PH
1) benzoic acid 2) sorbic acid
1) heating cost 2) product quality loss

35. ______ _____ and _____ are pasteurized after filling
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial sterility
Reduced; 20
Fruit juices; beer

36. Methods used to concentrate (2)
Seaming; cooling
1) inorganic agents 2) organic agents
1) evaporation 2) freeze concentration
Reduce water activity and inhibit microorganisms growth

37. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fast; slow; heat; convection vs. conduction
18; crystallization
Headspace

38. Propionic acid is used in...
Thermal shock
Bakery products
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

39. 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
Steam; headspace
Oxidizing; decomposes; oxygen
1) food product 2) size of package 3) type of material used

40. Preservative effect of ______ _____ is only effective on microorganisms.
1 to 7
Concentration and dehydration
Carbon dioxide
Radiation; ions; radicals; microorganisms

41. You can calculate doses for irradiation based on (3)...
Relatively mild
1) food product 2) size of package 3) type of material used
Acid foods & low acid foods
Minimum; commercial sterility

42. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
PH
Ethanol
Acidity; water activity; chilling

43. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
90% reduction
Carbohydrates (sugars); undesirable spoilage
Dairy
Soy sauce

44. _______ is injected into _____ to displace air in steam displacement.
Eggs
Steam; headspace
Condenses
Heat; refrigerated - frozen - concentrated; dehydrated

45. In heat preservations microorganisms are controlled by either...
Fall; increase
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Boiling water; steam
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

46. Shelf Life and safety is influenced by (5)...
Antimicrobial agents
Biostatic effects of carbon dioxide are temperature dependent
Pathogenic microorganisms; enzyme inactivation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

47. The preservative effect of heat processing is due to the...
Food additives
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Diacetyl
Denaturation of proteins

48. Chemical Preservation (2 techniques)
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
1) inorganic agents 2) organic agents
Chemical preservative

49. acetic & lactic acids are used in...
Acidity; water activity; chilling
Pickles - sauerkraut - and fermented milks
Carbon dioxide
Acetic acid; ethyl acetate

50. In acid foods bringing the slowest heating point in the can to...
Food additives
PH
Acid foods & low acid foods
90