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. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
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
Acid foods

2. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Penetrate; surface treatment
Pathogenic microorganisms; enzyme inactivation
Retard; hinder; mask
Boiling water; steam

3. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Retard; hinder; mask
Sublethal; mild

4. Removal of _____ is important for preservation
Acidity; water activity; chilling
E-beams & Cobalt 60
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
Water

5. Two organic acids...
1) benzoic acid 2) sorbic acid
1) exposure to food to hot air dryers 2) freeze drying
Seaming; canned
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

6. You can calculate doses for irradiation based on (3)...
Gas impermeable
> 4.5
Relatively mild
1) food product 2) size of package 3) type of material used

7. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Seaming; cooling
Minimum; commercial sterility
Dehydration

8. 3 functions of a vacuum...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Bakery products
1) evaporation 2) freeze concentration
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

9. 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.
Food additives
Acetic acid; ethyl acetate
Gas impermeable
1) inorganic agents 2) organic agents

10. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) inorganic agents 2) organic agents
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
Seaming; canned

11. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
Denaturation of proteins
Fruit juices; beer
Biostatic effects of carbon dioxide are temperature dependent

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

13. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Lactic acid; hexoses
Sublethal; mild
Boiling water; steam

14. _________ reactions preserve food products through the biology of the byproduct
Thermal shock
Fermentation
1) heating cost 2) product quality loss
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

15. Methods used to dehydrate (2)
Sublethal; mild
1) exposure to food to hot air dryers 2) freeze drying
Reduce water activity and inhibit microorganisms growth
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

16. Antimicrobrials lower
Dairy
Preservative; flavor
PH
1) evaporation 2) freeze concentration

17. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Food additives
Oxidizing; decomposes; oxygen
Carbon dioxide
Increases; ceases; injury; death

18. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
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
Diacetyl
Water
80; 90 C

19. Each food has a minimal ______ below which it cannot be held without some _______ change
Dehydration
Temperature; undesirable
1) concentration & dehydration 2) treating bulk stored grapes
Fermentation

20. Lactic acid bacteria all produce ______ ______ from __________
1) exposure to food to hot air dryers 2) freeze drying
Yeast; ethanol; acetic acid; oxygen
Lactic acid; hexoses
Pathogenic microorganisms; enzyme inactivation

21. Thermal process is specific to (3)...
Gas impermeable
1 to 7
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acid foods & low acid foods

22. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Acidity; water activity; chilling
Dairy
Gas impermeable

23. Freezing is similar to conventional...
Dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
> 4.5
Water

24. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Acidity; water activity; chilling
Ethanol
Gas impermeable
1) concentration & dehydration 2) treating bulk stored grapes

25. processes used to remove the water are referred to as...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Retard; hinder; mask
Concentration and dehydration
90% reduction

26. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
90
Carbohydrates (sugars); undesirable spoilage
More sever heat processing (116-121
Entrapped air

27. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Food
Pickles - sauerkraut - and fermented milks
Fruit juices; beer

28. Sulfur dioxide used in (2)...
Food additives
Dairy
1) concentration & dehydration 2) treating bulk stored grapes
Headspace

29. Inactivating contaminating organisms is...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Commercial sterility
Chemical preservative
Use of high temperature to destroy microorganisms

30. no CAP packages are in...
Radiation
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
Commercial use
1) evaporation 2) freeze concentration

31. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Seaming; canned
Boiling water; steam
Sterilize

32. In steam displacement can is immediately...
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
Acetic acid; ethyl acetate
Seamed
Reduced; 20

33. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Steam; headspace
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
PH

34. Freezing does (3)...
1) heating cost 2) product quality loss
Ethanol
1) evaporation 2) freeze concentration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

35. 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
Temperature; undesirable
PH
1) exposure to food to hot air dryers 2) freeze drying

36. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Fall; increase
Radiation
Use of high temperature to destroy microorganisms

37. Chemical Preservation (2 techniques)
Seaming; cooling
1) inorganic agents 2) organic agents
1) food product 2) size of package 3) type of material used
Increases; ceases; injury; death

38. Low acid foods all have a pH...
> 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) exposure to food to hot air dryers 2) freeze drying

39. Factors needed to produce commercial sterility (5)...
1) food product 2) size of package 3) type of material used
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
Acid foods & low acid foods
Bakery products

40. Lactic acid fermentation produces ________ .
Commercial sterility
Dairy
Diacetyl
Fruit juices; beer

41. Vegetables - meat - and fish are...
Bacterial; logarithmic
Low acid foods
Seaming; canned
Concentration and dehydration

42. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Radiation; ions; radicals; microorganisms
Carbohydrates (sugars); undesirable spoilage
Yeast; ethanol; acetic acid; oxygen
1) benzoic acid 2) sorbic acid

43. M. tuberculosis is destroyed in...
Commercial use
Dairy
Dehydration
Lactic acid; hexoses

44. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Oxidizing; decomposes; oxygen
Gas impermeable
Yeast; barley; sugars; carbon dioxide
Reduced; 20

45. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Gas impermeable
Condenses
Alcohol - yogurts - spirits - etc.
Fall; increase

46. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Seaming; cooling
Sterilize
Acid foods & low acid foods

47. The temperature for chilling preservation is...
Acidity; water activity; chilling
Alcohol - yogurts - spirits - etc.
E-beams & Cobalt 60
1 to 7

48. EtO is used to _____ package materials for asceptic products
Oxidizing; decomposes; oxygen
Sterilize
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

49. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Bacterial; logarithmic
Ethanol
Gas impermeable
Pathogenic microorganisms; enzyme inactivation

50. Acid Foods have pH of...
< 4.5
Thermal shock
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Water