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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. Each food has a minimal ______ below which it cannot be held without some _______ change
Heat; refrigerated - frozen - concentrated; dehydrated
Carbohydrates (sugars); undesirable spoilage
Temperature; undesirable
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

2. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Reduced; 20
Headspace

3. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Entrapped air
Fast; slow; heat; convection vs. conduction
Increases; ceases; injury; death
Reduce water activity and inhibit microorganisms growth

4. 3 methods for producing a vacuum...
18; crystallization
Retard; hinder; mask
Increases; ceases; injury; death
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

5. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Acid foods & low acid foods
1) exposure to food to hot air dryers 2) freeze drying
Food

6. Low acid foods all have a pH...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
> 4.5
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Water

7. _________ reactions preserve food products through the biology of the byproduct
1) benzoic acid 2) sorbic acid
Fermentation
Steam; headspace
Bakery products

8. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses
Oxidizing; decomposes; oxygen
Soy sauce

9. Ethylene and propolyne oxides are classified as
1) exposure to food to hot air dryers 2) freeze drying
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Antimicrobial agents
Steam; headspace

10. acetic & lactic acids are used in...
Application; commercial sterility
1) heating cost 2) product quality loss
> 4.5
Pickles - sauerkraut - and fermented milks

11. Physical Preservation (4 techniques)
Sterilize
Food additives
Minimum; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

12. The temperature for chilling preservation is...
1 to 7
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Commercial use
Gas impermeable

13. Thermal process is specific to (3)...
90% reduction
1) benzoic acid 2) sorbic acid
Antimicrobial agents
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

14. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Commercial sterility
Denaturation of proteins
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

15. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Seaming; cooling
Reduce water activity and inhibit microorganisms growth
Preservative; flavor

16. 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
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
Fermentation
Yeast; ethanol; acetic acid; oxygen

17. Antibiotics are not universally permitted as...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Oxidizing; decomposes; oxygen
Food additives
Fall; increase

18. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Application; commercial sterility
1) inorganic agents 2) organic agents
Fast; slow; heat; convection vs. conduction
Commercial use

19. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Yeast; barley; sugars; carbon dioxide
Sterilize
Boiling water; steam
Acetic acid; ethyl acetate

20. no CAP packages are in...
1 to 7
Commercial use
Reduce water activity and inhibit microorganisms growth
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

21. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Fruit juices; beer
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Clostridium botulinum
Seaming; canned

22. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Heat; refrigerated - frozen - concentrated; dehydrated
1) evaporation 2) freeze concentration
Fall; increase

23. Lactic acid fermentation produces ________ .
1) food product 2) size of package 3) type of material used
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death
Diacetyl

24. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) concentration & dehydration 2) treating bulk stored grapes
Fermentation
Seaming; cooling

25. Canned foods are divided into 2 groups based on pH...
Bacterial; logarithmic
Acid foods & low acid foods
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Seaming; canned

26. Two organic acids...
1) benzoic acid 2) sorbic acid
Use of high temperature to destroy microorganisms
1) inorganic agents 2) organic agents
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

27. Chemical Preservation (2 techniques)
Dehydration
1) inorganic agents 2) organic agents
Sublethal; mild
Water

28. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Water
80; 90 C
Acidity; water activity; chilling
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

29. Fruits and some tomato products are...
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
Acid foods
Seaming; cooling

30. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Temperature; undesirable
Fruit juices; beer
Food
Boiling water; steam

31. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Food additives
90% reduction
Food
Acidity; water activity; chilling

32. _______ is injected into _____ to displace air in steam displacement.
Food
Seaming; cooling
90
Steam; headspace

33. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Retard; hinder; mask
Food additives
Heat; refrigerated - frozen - concentrated; dehydrated
Acid foods & low acid foods

34. Freezing does (3)...
Commercial sterility
Yeast; ethanol; acetic acid; oxygen
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

35. Sulfur dioxide used in (2)...
Eggs
Reduce water activity and inhibit microorganisms growth
1) concentration & dehydration 2) treating bulk stored grapes
Fast; slow; heat; convection vs. conduction

36. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Minimum; commercial sterility
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; cooling

37. 4 factors affecting heat resistance in microorganisms
Acid foods
Oxidizing; decomposes; oxygen
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
> 4.5

38. Vegetables - meat - and fish are...
Low acid foods
Ethanol
Commercial sterility
1) evaporation 2) freeze concentration

39. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Gas impermeable
Entrapped air
Application; commercial sterility
Yeast; ethanol; acetic acid; oxygen

40. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduced; 20
Carbohydrates (sugars); undesirable spoilage
Penetrate; surface treatment

41. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Concentration and dehydration
Oxidizing; decomposes; oxygen
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

42. What is an example of a fermentation reaction?
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seaming; canned
Water
Alcohol - yogurts - spirits - etc.

43. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Reduced; 20
Reduce water activity and inhibit microorganisms growth
Chemical preservative

44. In glass there is a risk of...
Relatively mild
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
Concentration and dehydration

45. nitrates and nitrites target...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Sublethal; mild
Clostridium botulinum
Antimicrobial agents

46. Chilling preservation is widely used as short term preservation because it slows (4)...
Yeast; barley; sugars; carbon dioxide
1) inorganic agents 2) organic agents
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
> 4.5

47. To minimize problems with modified atmosphere packaging (MAP) (4)...
Chemical preservative
Dehydration
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) food product 2) size of package 3) type of material used

48. Removal of _____ is important for preservation
> 4.5
Water
Concentration and dehydration
Pathogenic microorganisms; enzyme inactivation

49. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Relatively mild
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Reduce water activity and inhibit microorganisms growth

50. Methods used to concentrate (2)
Reduce water activity and inhibit microorganisms growth
1) evaporation 2) freeze concentration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
18; crystallization