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. Lactic acid bacteria all produce ______ ______ from __________
Water
Yeast; ethanol; acetic acid; oxygen
Lactic acid; hexoses
E-beams & Cobalt 60

2. Irradiated foods (6)
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
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

3. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Temperature; undesirable
Minimum; commercial sterility
Use of high temperature to destroy microorganisms

4. Ethylene and propolyne oxides are classified as
Bakery products
Reduced; 20
Antimicrobial agents
Acid foods

5. Two sources of irradiation...
E-beams & Cobalt 60
Oxidizing; decomposes; oxygen
Alcohol - yogurts - spirits - etc.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

6. You can calculate doses for irradiation based on (3)...
Antimicrobial agents
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seamed
1) food product 2) size of package 3) type of material used

7. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Penetrate; surface treatment
Relatively mild
Seaming; canned
Radiation

8. Salmonella is destroyed in...
Denaturation of proteins
Eggs
Antimicrobial agents
1) food product 2) size of package 3) type of material used

9. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Increases; ceases; injury; death
Pickles - sauerkraut - and fermented milks
Reduced; 20

10. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Relatively mild
Commercial use
Thermal shock

11. Antimicrobrials lower
Water
PH
More sever heat processing (116-121
< 4.5

12. Low acid foods all have a pH...
Condenses
Sublethal; mild
> 4.5
Lactic acid; hexoses

13. Physical Preservation (4 techniques)
Bacterial; logarithmic
Seaming; canned
Pathogenic microorganisms; enzyme inactivation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

14. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; barley; sugars; carbon dioxide
Fall; increase
Bacterial; logarithmic

15. 3 methods for producing a vacuum...
Carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Chemical preservative
E-beams & Cobalt 60

16. 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
Heat; refrigerated - frozen - concentrated; dehydrated
Fermentation
Chemical preservative

17. Chilling preservation is widely used as short term preservation because it slows (4)...
1) evaporation 2) freeze concentration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) concentration & dehydration 2) treating bulk stored grapes
Temperature; undesirable

18. EtO is used to _____ package materials for asceptic products
Sterilize
Radiation; ions; radicals; microorganisms
Steam; headspace
Concentration and dehydration

19. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Thermal shock
Sublethal; mild
Gas impermeable
Seaming; cooling

20. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
< 4.5
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
Carbohydrates (sugars); undesirable spoilage
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

21. Lactic acid fermentation produces ________ .
E-beams & Cobalt 60
Diacetyl
Penetrate; surface treatment
Heat; refrigerated - frozen - concentrated; dehydrated

22. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Headspace
Relatively mild
Diacetyl
Acidity; water activity; chilling

23. M. tuberculosis is destroyed in...
Temperature; undesirable
Dairy
Ethanol
Increases; ceases; injury; death

24. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
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
Seamed
Acid foods & low acid foods

25. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Fast; slow; heat; convection vs. conduction
Eggs
Acidity; water activity; chilling

26. no CAP packages are in...
Commercial use
Bacterial; logarithmic
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

27. ________ spores may be assumed to have ________ order of death.
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
PH
Bacterial; logarithmic

28. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Acid foods & low acid foods
Preservative; flavor
Headspace

29. FDA definition of chemical preservation...
90% reduction
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
Entrapped air

30. In steam displacement vacuum pulled as steam __________ .
Condenses
Steam; headspace
Fermentation
Fruit juices; beer

31. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
< 4.5
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Food

32. Freezing does (3)...
Application; commercial sterility
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
More sever heat processing (116-121
Gas impermeable

33. Freezing is similar to conventional...
E-beams & Cobalt 60
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Water
Dehydration

34. Smoke was originally used as a _______ and now for ______
Minimum; commercial sterility
Preservative; flavor
Gas impermeable
< 4.5

35. Methods used to dehydrate (2)
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
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) exposure to food to hot air dryers 2) freeze drying
Fall; increase

36. To minimize problems with modified atmosphere packaging (MAP) (4)...
Fruit juices; beer
Heat; refrigerated - frozen - concentrated; dehydrated
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
Temperature; undesirable

37. In glass there is a risk of...
Acid foods & low acid foods
Sublethal; mild
Boiling water; steam
Thermal shock

38. Low acid foods require...
Preservative; flavor
Fruit juices; beer
More sever heat processing (116-121
Reduce water activity and inhibit microorganisms growth

39. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Penetrate; surface treatment
Food
> 4.5

40. The temperature for chilling preservation is...
Boiling water; steam
< 4.5
1 to 7
Low acid foods

41. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Food
Alcohol - yogurts - spirits - etc.

42. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Radiation
Application; commercial sterility
Sublethal; mild
Commercial sterility

43. Shelf Life and safety is influenced by (5)...
1) exposure to food to hot air dryers 2) freeze drying
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Biostatic effects of carbon dioxide are temperature dependent
Application; commercial sterility

44. Fruits and some tomato products are...
1) salts & sugars 2) nitrates and nitrites
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acid foods
Commercial sterility

45. _________ reactions preserve food products through the biology of the byproduct
Fermentation
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
90
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

46. Factors needed to produce commercial sterility (5)...
Ethanol
Concentration and dehydration
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
Carbon dioxide

47. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Headspace
Minimum; commercial sterility
Retard; hinder; mask
Heat; refrigerated - frozen - concentrated; dehydrated

48. processes used to remove the water are referred to as...
Concentration and dehydration
Temperature; undesirable
< 4.5
Condenses

49. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Radiation; ions; radicals; microorganisms
Application; commercial sterility
Penetrate; surface treatment
< 4.5

50. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
< 4.5
18; crystallization
Water
Penetrate; surface treatment