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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
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) inorganic agents 2) organic agents
Seaming; canned

2. Salmonella is destroyed in...
Eggs
Carbohydrates (sugars); undesirable spoilage
Condenses
Acid foods & low acid foods

3. ________ spores may be assumed to have ________ order of death.
90% reduction
Bacterial; logarithmic
Antimicrobial agents
Retard; hinder; mask

4. Methods used to concentrate (2)
Oxidizing; decomposes; oxygen
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) evaporation 2) freeze concentration

5. Low acid foods all have a pH...
Sterilize
Seaming; canned
> 4.5
1) inorganic agents 2) organic agents

6. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) salts & sugars 2) nitrates and nitrites
1) concentration & dehydration 2) treating bulk stored grapes
Pickles - sauerkraut - and fermented milks
Seaming; cooling

7. In acid foods bringing the slowest heating point in the can to...
Fermentation
90
Pathogenic microorganisms; enzyme inactivation
Penetrate; surface treatment

8. 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.
Reduced; 20
1) benzoic acid 2) sorbic acid
Gas impermeable
Fast; slow; heat; convection vs. conduction

9. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
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
90% reduction

10. FDA definition of chemical preservation...
Application; commercial sterility
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
Penetrate; surface treatment

11. Each food has a minimal ______ below which it cannot be held without some _______ change
< 4.5
Temperature; undesirable
1) benzoic acid 2) sorbic acid
Commercial use

12. Steam displacement is limited to products without large amounts of __________ _____ .
1) benzoic acid 2) sorbic acid
Diacetyl
1) heating cost 2) product quality loss
Entrapped air

13. Inactivating contaminating organisms is...
Commercial sterility
Chemical preservative
Relatively mild
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

14. Physical Preservation (4 techniques)
Minimum; commercial sterility
Ethanol
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) evaporation 2) freeze concentration

15. salts & sugars...
Pickles - sauerkraut - and fermented milks
1) food product 2) size of package 3) type of material used
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduce water activity and inhibit microorganisms growth

16. Chemical Preservation (2 techniques)
Commercial sterility
Penetrate; surface treatment
Ethanol
1) inorganic agents 2) organic agents

17. Propionic acid is used in...
Low acid foods
Antimicrobial agents
Bakery products
Bacterial; logarithmic

18. Preservative effect of ______ _____ is only effective on microorganisms.
Seaming; cooling
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Preservative; flavor
Carbon dioxide

19. Freezing is similar to conventional...
Dehydration
Gas impermeable
1) food product 2) size of package 3) type of material used
Minimum; commercial sterility

20. In glass there is a risk of...
Carbohydrates (sugars); undesirable spoilage
Application; commercial sterility
Seaming; cooling
Thermal shock

21. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Acetic acid; ethyl acetate
Boiling water; steam
Food
Pathogenic microorganisms; enzyme inactivation

22. The main premise in heat preservation...
More sever heat processing (116-121
Use of high temperature to destroy microorganisms
Gas impermeable
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

23. no CAP packages are in...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Commercial use
More sever heat processing (116-121
Low acid foods

24. controlled atmosphere packaging (CAP) is...
Condenses
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
Ethanol
Denaturation of proteins

25. 3 functions of a vacuum...
Radiation; ions; radicals; microorganisms
Thermal shock
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
Increases; ceases; injury; death

26. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
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
1) inorganic agents 2) organic agents
Carbon dioxide

27. Methods used to dehydrate (2)
Alcohol - yogurts - spirits - etc.
Concentration and dehydration
80; 90 C
1) exposure to food to hot air dryers 2) freeze drying

28. Optimal thermal process is the _____ treatment that achieves ______ _______
Water
Fast; slow; heat; convection vs. conduction
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Minimum; commercial sterility

29. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
> 4.5
Acidity; water activity; chilling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fall; increase

30. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Carbohydrates (sugars); undesirable spoilage
90
Yeast; barley; sugars; carbon dioxide
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

31. 4 factors affecting heat resistance in microorganisms
1) benzoic acid 2) sorbic acid
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) inorganic agents 2) organic agents

32. Removal of _____ is important for preservation
Water
Acidity; water activity; chilling
Reduced; 20
Radiation; ions; radicals; microorganisms

33. Lactic acid fermentation produces ________ .
Preservative; flavor
Use of high temperature to destroy microorganisms
Acetic acid; ethyl acetate
Diacetyl

34. _______ is injected into _____ to displace air in steam displacement.
Food additives
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Steam; headspace
1) benzoic acid 2) sorbic acid

35. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Pathogenic microorganisms; enzyme inactivation
Concentration and dehydration
Acetic acid; ethyl acetate

36. nitrates and nitrites target...
Lactic acid; hexoses
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acidity; water activity; chilling
Clostridium botulinum

37. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Pathogenic microorganisms; enzyme inactivation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Retard; hinder; mask

38. Antimicrobrials lower
Yeast; ethanol; acetic acid; oxygen
PH
1) food product 2) size of package 3) type of material used
Retard; hinder; mask

39. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Entrapped air
Clostridium botulinum
Fall; increase
Boiling water; steam

40. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged 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
Chemical preservative
Preservative; flavor
Fruit juices; beer

41. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent
Steam; headspace

42. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Sterilize
Minimum; commercial sterility
Steam; headspace

43. processes used to remove the water are referred to as...
Seaming; canned
Concentration and dehydration
1) evaporation 2) freeze concentration
Clostridium botulinum

44. Irradiated foods (6)
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
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
E-beams & Cobalt 60
Chemical preservative

45. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Fall; increase
Soy sauce
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction

46. Lactic acid bacteria all produce ______ ______ from __________
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Low acid foods
Thermal shock
Lactic acid; hexoses

47. Two organic acids...
1) benzoic acid 2) sorbic acid
Entrapped air
Commercial use
Eggs

48. Ethylene and propolyne oxides are classified as
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
Seaming; cooling
Antimicrobial agents
Minimum; commercial sterility

49. What is an example of a fermentation reaction?
1) exposure to food to hot air dryers 2) freeze drying
Use of high temperature to destroy microorganisms
Dairy
Alcohol - yogurts - spirits - etc.

50. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Commercial sterility
Entrapped air
Lactic acid; hexoses