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. EtO is used to _____ package materials for asceptic products
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Pickles - sauerkraut - and fermented milks
Acetic acid; ethyl acetate
Sterilize

2. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
1) benzoic acid 2) sorbic acid
Food additives
Diacetyl

3. Freezing is similar to conventional...
Application; commercial sterility
Carbohydrates (sugars); undesirable spoilage
Dehydration
1) evaporation 2) freeze concentration

4. Physical Preservation (4 techniques)
Fruit juices; beer
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Radiation
Acid foods

5. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Reduced; 20
Retard; hinder; mask
Fast; slow; heat; convection vs. conduction
Radiation; ions; radicals; microorganisms

6. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Biostatic effects of carbon dioxide are temperature dependent
Seamed
Seaming; cooling
Clostridium botulinum

7. Two sources of irradiation...
Denaturation of proteins
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
E-beams & Cobalt 60
Soy sauce

8. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Radiation
Sterilize
1) inorganic agents 2) organic agents
Sublethal; mild

9. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Gas impermeable
Yeast; barley; sugars; carbon dioxide
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Steam; headspace

10. You can calculate doses for irradiation based on (3)...
Temperature; undesirable
Food
1) food product 2) size of package 3) type of material used
Seaming; cooling

11. 3 methods for producing a vacuum...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seaming; canned

12. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Thermal shock
Fall; increase
Ethanol
Denaturation of proteins

13. Inactivating contaminating organisms is...
Gas impermeable
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial sterility
Yeast; barley; sugars; carbon dioxide

14. salts & sugars...
1) salts & sugars 2) nitrates and nitrites
Food
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121

15. Removal of _____ is important for preservation
Fall; increase
Water
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Increases; ceases; injury; death

16. _______ is injected into _____ to displace air in steam displacement.
Bakery products
Commercial sterility
More sever heat processing (116-121
Steam; headspace

17. Shelf Life and safety is influenced by (5)...
Seaming; cooling
Antimicrobial agents
Ethanol
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

18. What is an example of a fermentation reaction?
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
Clostridium botulinum
1) heating cost 2) product quality loss
Alcohol - yogurts - spirits - etc.

19. Sulfur dioxide used in (2)...
Radiation; ions; radicals; microorganisms
Retard; hinder; mask
1) concentration & dehydration 2) treating bulk stored grapes
Dehydration

20. FDA definition of chemical preservation...
Diacetyl
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
Dairy
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

21. Antimicrobrials lower
1) inorganic agents 2) organic agents
Increases; ceases; injury; death
Antimicrobial agents
PH

22. In heat preservations microorganisms are controlled by either...
Sterilize
Food additives
Fall; increase
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

23. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Fast; slow; heat; convection vs. conduction
Commercial use
Water

24. Two organic acids...
1) benzoic acid 2) sorbic acid
Fast; slow; heat; convection vs. conduction
1) salts & sugars 2) nitrates and nitrites
Relatively mild

25. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Acid foods & low acid foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Seamed

26. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
18; crystallization
Chemical preservative
Minimum; commercial sterility
Heat; refrigerated - frozen - concentrated; dehydrated

27. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fast; slow; heat; convection vs. conduction
Pathogenic microorganisms; enzyme inactivation

28. The preservative effect of heat processing is due to the...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Food additives
Denaturation of proteins
Lactic acid; hexoses

29. Propionic acid is used in...
90% reduction
Bakery products
Penetrate; surface treatment
Diacetyl

30. Methods used to dehydrate (2)
Retard; hinder; mask
Commercial sterility
1) exposure to food to hot air dryers 2) freeze drying
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

31. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Gas impermeable
Seaming; canned
Radiation; ions; radicals; microorganisms
Increases; ceases; injury; death

32. ________ spores may be assumed to have ________ order of death.
1) evaporation 2) freeze concentration
Pathogenic microorganisms; enzyme inactivation
Alcohol - yogurts - spirits - etc.
Bacterial; logarithmic

33. To minimize problems with modified atmosphere packaging (MAP) (4)...
Entrapped air
1 to 7
Dairy
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

34. Irradiated foods (6)
Commercial use
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Steam; headspace
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

35. 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
1) inorganic agents 2) organic agents
Acid foods & low acid foods
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

36. In steam displacement can is immediately...
Chemical preservative
1) salts & sugars 2) nitrates and nitrites
Steam; headspace
Seamed

37. processes used to remove the water are referred to as...
PH
90% reduction
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

38. Freezing does (3)...
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
90% reduction
Yeast; barley; sugars; carbon dioxide

39. Optimal thermal process is the _____ treatment that achieves ______ _______
1) benzoic acid 2) sorbic acid
Minimum; commercial sterility
1) food product 2) size of package 3) type of material used
1) exposure to food to hot air dryers 2) freeze drying

40. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
> 4.5
Acidity; water activity; chilling
Reduce water activity and inhibit microorganisms growth

41. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1 to 7
18; crystallization
Chemical preservative
Steam; headspace

42. Categories of chemical preservation (4)
Reduced; 20
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Denaturation of proteins

43. controlled atmosphere packaging (CAP) is...
Pickles - sauerkraut - and fermented milks
Commercial sterility
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

44. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Concentration and dehydration
E-beams & Cobalt 60
Radiation; ions; radicals; microorganisms
Alcohol - yogurts - spirits - etc.

45. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Retard; hinder; mask
Dehydration
Ethanol
Acetic acid; ethyl acetate

46. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) inorganic agents 2) organic agents
Water
Acidity; water activity; chilling
Fermentation

47. Factors needed to produce commercial sterility (5)...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
1 to 7
Dairy

48. M. tuberculosis is destroyed in...
Reduced; 20
Dairy
Radiation; ions; radicals; microorganisms
1) inorganic agents 2) organic agents

49. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Low acid foods
Sublethal; mild
Oxidizing; decomposes; oxygen

50. In steam displacement vacuum pulled as steam __________ .
Radiation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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