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. 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
Carbon dioxide
1 to 7
Boiling water; steam

2. Sulfur dioxide used in (2)...
Penetrate; surface treatment
1) exposure to food to hot air dryers 2) freeze drying
1) concentration & dehydration 2) treating bulk stored grapes
1) heating cost 2) product quality loss

3. In steam displacement can is immediately...
Denaturation of proteins
Seamed
Food additives
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

4. Each food has a minimal ______ below which it cannot be held without some _______ change
Fast; slow; heat; convection vs. conduction
1) concentration & dehydration 2) treating bulk stored grapes
Temperature; undesirable
Penetrate; surface treatment

5. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Reduced; 20
Yeast; barley; sugars; carbon dioxide
Sublethal; mild
Acidity; water activity; chilling

6. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Food
Seaming; canned
Commercial use

7. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Bacterial; logarithmic
Carbohydrates (sugars); undesirable spoilage
1) inorganic agents 2) organic agents
Seamed

8. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Steam; headspace
1) heating cost 2) product quality loss
Thermal shock
Sublethal; mild

9. FDA definition of chemical preservation...
Water
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
Thermal shock
Carbohydrates (sugars); undesirable spoilage

10. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Penetrate; surface treatment
Relatively mild
Entrapped air

11. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Alcohol - yogurts - spirits - etc.
Bakery products
Seaming; cooling
Carbon dioxide

12. processes used to remove the water are referred to as...
Concentration and dehydration
Use of high temperature to destroy microorganisms
Seaming; canned
Gas impermeable

13. Chemical Preservation (2 techniques)
Eggs
1) inorganic agents 2) organic agents
< 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

14. Lactic acid bacteria all produce ______ ______ from __________
Sterilize
Lactic acid; hexoses
Acid foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

15. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Acid foods & low acid foods
18; crystallization
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

16. Factors needed to produce commercial sterility (5)...
Concentration and dehydration
90
Reduced; 20
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

17. Antimicrobrials lower
Antimicrobial agents
Alcohol - yogurts - spirits - etc.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
PH

18. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Commercial sterility
Lactic acid; hexoses
90% reduction

19. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Dehydration
Water
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

20. The preservative effect of heat processing is due to the...
Acidity; water activity; chilling
Denaturation of proteins
Carbohydrates (sugars); undesirable spoilage
Seamed

21. Propionic acid is used in...
80; 90 C
Bakery products
90
Eggs

22. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Chemical preservative
Seaming; canned
Alcohol - yogurts - spirits - etc.
Yeast; barley; sugars; carbon dioxide

23. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Seamed
Acetic acid; ethyl acetate
Acid foods & low acid foods
90

24. Irradiated foods (6)
Heat; refrigerated - frozen - concentrated; dehydrated
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Boiling water; steam
Retard; hinder; mask

25. Ethylene and propolyne oxides are classified as
Gas impermeable
Antimicrobial agents
1) benzoic acid 2) sorbic acid
Concentration and dehydration

26. Methods used to concentrate (2)
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) benzoic acid 2) sorbic acid
Concentration and dehydration
1) evaporation 2) freeze concentration

27. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduced; 20
Fast; slow; heat; convection vs. conduction
Retard; hinder; mask

28. M. tuberculosis is destroyed in...
Dairy
Food
Chemical preservative
Yeast; ethanol; acetic acid; oxygen

29. 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.
Gas impermeable
Bacterial; logarithmic
Use of high temperature to destroy microorganisms
> 4.5

30. In acid foods bringing the slowest heating point in the can to...
Commercial use
90
Radiation
Eggs

31. Lactic acid fermentation produces ________ .
Diacetyl
Seaming; cooling
Concentration and dehydration
Water

32. Freezing is similar to conventional...
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
Dehydration
Lactic acid; hexoses
1) inorganic agents 2) organic agents

33. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Acidity; water activity; chilling
Condenses
18; crystallization
Food

34. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) inorganic agents 2) organic agents
Fruit juices; beer
Food
Diacetyl

35. You can calculate doses for irradiation based on (3)...
Retard; hinder; mask
Biostatic effects of carbon dioxide are temperature dependent
1) food product 2) size of package 3) type of material used
Water

36. In heat preservations microorganisms are controlled by either...
Radiation; ions; radicals; microorganisms
Clostridium botulinum
90% reduction
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

37. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Reduce water activity and inhibit microorganisms growth
Condenses
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
90% reduction

38. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Relatively mild
Ethanol
Soy sauce
Heat; refrigerated - frozen - concentrated; dehydrated

39. Inactivating contaminating organisms is...
18; crystallization
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Steam; headspace
Commercial sterility

40. In glass there is a risk of...
Minimum; commercial sterility
Thermal shock
Food
Retard; hinder; mask

41. ______ _____ and _____ are pasteurized after filling
Pathogenic microorganisms; enzyme inactivation
Ethanol
Fruit juices; beer
Chemical preservative

42. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Alcohol - yogurts - spirits - etc.
Increases; ceases; injury; death
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
18; crystallization

43. Preservative effect of ______ _____ is only effective on microorganisms.
1) benzoic acid 2) sorbic acid
Acid foods
Carbon dioxide
Concentration and dehydration

44. EtO is used to _____ package materials for asceptic products
Concentration and dehydration
Boiling water; steam
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize

45. 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
Application; commercial sterility
More sever heat processing (116-121

46. Methods used to dehydrate (2)
Steam; headspace
Sublethal; mild
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) exposure to food to hot air dryers 2) freeze drying

47. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Food additives
PH
Reduce water activity and inhibit microorganisms growth
Seaming; canned

48. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Minimum; commercial sterility
Commercial sterility
Oxidizing; decomposes; oxygen
1) inorganic agents 2) organic agents

49. Acid Foods have pH of...
< 4.5
1 to 7
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Boiling water; steam

50. _________ reactions preserve food products through the biology of the byproduct
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
E-beams & Cobalt 60
Fermentation
1) benzoic acid 2) sorbic acid