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

2. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
1) food product 2) size of package 3) type of material used
Gas impermeable
Preservative; flavor

3. no CAP packages are in...
1) concentration & dehydration 2) treating bulk stored grapes
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Chemical preservative
Commercial use

4. controlled atmosphere packaging (CAP) is...
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
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
90% reduction
Eggs

5. Pasteurization is a ___________ _______ heat treatment.
E-beams & Cobalt 60
Relatively mild
Denaturation of proteins
Steam; headspace

6. Modified Atmosphere Packaging (MAP)...
Acid foods
Pathogenic microorganisms; enzyme inactivation
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
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

7. Acid Foods have pH of...
Retard; hinder; mask
Use of high temperature to destroy microorganisms
< 4.5
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

8. Two organic acids...
< 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) benzoic acid 2) sorbic acid
Acidity; water activity; chilling

9. Methods used to dehydrate (2)
Acid foods
90
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

10. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Boiling water; steam
90
Chemical preservative
Fast; slow; heat; convection vs. conduction

11. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Seaming; cooling
Entrapped air
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

12. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Food additives
Denaturation of proteins
Food
Reduced; 20

13. 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.
Seamed
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Gas impermeable
Diacetyl

14. In steam displacement can is immediately...
Carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seamed
Thermal shock

15. Vegetables - meat - and fish are...
Water
Low acid foods
Pickles - sauerkraut - and fermented milks
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

16. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Clostridium botulinum
Soy sauce
18; crystallization

17. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Lactic acid; hexoses
Sterilize
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acidity; water activity; chilling

18. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Eggs
Relatively mild
Sublethal; mild
Dehydration

19. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Low acid foods
Commercial use
Chemical preservative
Water

20. Inactivating contaminating organisms is...
1) concentration & dehydration 2) treating bulk stored grapes
Eggs
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
Commercial sterility

21. In glass there is a risk of...
1) benzoic acid 2) sorbic acid
Thermal shock
Food
1) heating cost 2) product quality loss

22. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Bacterial; logarithmic
Heat; refrigerated - frozen - concentrated; dehydrated
Pickles - sauerkraut - and fermented milks
Acid foods

23. To minimize problems with modified atmosphere packaging (MAP) (4)...
Ethanol
90% reduction
18; crystallization
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

24. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Headspace
Seaming; cooling
Retard; hinder; mask

25. In steam displacement vacuum pulled as steam __________ .
Clostridium botulinum
Alcohol - yogurts - spirits - etc.
Condenses
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

26. Preservative effect of ______ _____ is only effective on microorganisms.
Antimicrobial agents
Carbon dioxide
Water
Clostridium botulinum

27. 3 methods for producing a vacuum...
Soy sauce
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) benzoic acid 2) sorbic acid
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

28. Shelf Life and safety is influenced by (5)...
Fruit juices; beer
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

29. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
90% reduction
Concentration and dehydration
Acid foods

30. Fruits and some tomato products are...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Gas impermeable
1) benzoic acid 2) sorbic acid
Acid foods

31. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Dairy
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
Alcohol - yogurts - spirits - etc.

32. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Penetrate; surface treatment
Sterilize
Increases; ceases; injury; death

33. Sulfur dioxide used in (2)...
18; crystallization
Dairy
Thermal shock
1) concentration & dehydration 2) treating bulk stored grapes

34. Major concern of modified atmosphere packaging...
Bakery products
Biostatic effects of carbon dioxide are temperature dependent
< 4.5
Steam; headspace

35. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Oxidizing; decomposes; oxygen
Biostatic effects of carbon dioxide are temperature dependent
1) heating cost 2) product quality loss

36. Low acid foods require...
Thermal shock
Denaturation of proteins
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

37. Two sources of irradiation...
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
Bakery products
E-beams & Cobalt 60
Reduced; 20

38. ______ _____ and _____ are pasteurized after filling
Food additives
Fruit juices; beer
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) food product 2) size of package 3) type of material used

39. Chilling preservation is widely used as short term preservation because it slows (4)...
Application; commercial sterility
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Yeast; barley; sugars; carbon dioxide

40. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) heating cost 2) product quality loss
Oxidizing; decomposes; oxygen
Soy sauce
Carbohydrates (sugars); undesirable spoilage

41. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Headspace
1) benzoic acid 2) sorbic acid
Fast; slow; heat; convection vs. conduction
Food

42. M. tuberculosis is destroyed in...
Radiation
1) inorganic agents 2) organic agents
Dairy
Carbon dioxide

43. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Eggs
Ethanol
Entrapped air

44. Removal of _____ is important for preservation
18; crystallization
Water
> 4.5
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. In acid foods bringing the slowest heating point in the can to...
Radiation
Application; commercial sterility
Seaming; canned
90

46. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
E-beams & Cobalt 60
80; 90 C
Minimum; commercial sterility
Oxidizing; decomposes; oxygen

47. In heat preservations microorganisms are controlled by either...
90
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acidity; water activity; chilling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

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

49. Smoke was originally used as a _______ and now for ______
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Preservative; flavor
Boiling water; steam
Diacetyl

50. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Seaming; cooling
Retard; hinder; mask
Acetic acid; ethyl acetate
Gas impermeable