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. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Pickles - sauerkraut - and fermented milks
Reduce water activity and inhibit microorganisms growth
Chemical preservative
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

2. 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)
Concentration and dehydration
Relatively mild
Acetic acid; ethyl acetate

3. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
1) exposure to food to hot air dryers 2) freeze drying
Bakery products
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

4. 3 functions of a vacuum...
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
90% reduction
Eggs
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

5. To minimize problems with modified atmosphere packaging (MAP) (4)...
Acidity; water activity; chilling
Seaming; cooling
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
Commercial sterility

6. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Diacetyl
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Bacterial; logarithmic

7. In steam displacement can is immediately...
Seamed
Seaming; cooling
Clostridium botulinum
1) exposure to food to hot air dryers 2) freeze drying

8. Lactic acid bacteria all produce ______ ______ from __________
Penetrate; surface treatment
Lactic acid; hexoses
Low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

9. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Acid foods
Pathogenic microorganisms; enzyme inactivation
Food

10. EtO is used to _____ package materials for asceptic products
Application; commercial sterility
Sterilize
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) exposure to food to hot air dryers 2) freeze drying

11. Steam displacement is limited to products without large amounts of __________ _____ .
Alcohol - yogurts - spirits - etc.
Yeast; barley; sugars; carbon dioxide
Entrapped air
1) benzoic acid 2) sorbic acid

12. Sensitivity of microorganisms to ______ expressed as D value
1) concentration & dehydration 2) treating bulk stored grapes
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Radiation
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

13. 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.
< 4.5
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Antimicrobial agents
Gas impermeable

14. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Minimum; commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Acetic acid; ethyl acetate
Increases; ceases; injury; death

15. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Pickles - sauerkraut - and fermented milks
> 4.5
Seaming; cooling
Carbohydrates (sugars); undesirable spoilage

16. Inactivating contaminating organisms is...
Lactic acid; hexoses
Preservative; flavor
Commercial sterility
Fall; increase

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

18. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Retard; hinder; mask
Reduced; 20
80; 90 C
Preservative; flavor

19. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
1 to 7
Seaming; canned
1) salts & sugars 2) nitrates and nitrites

20. Chemical Preservation (2 techniques)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Retard; hinder; mask
1) inorganic agents 2) organic agents
18; crystallization

21. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Alcohol - yogurts - spirits - etc.
Seaming; canned
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fast; slow; heat; convection vs. conduction

22. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Retard; hinder; mask
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Increases; ceases; injury; death
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

23. Ethylene and propolyne oxides are classified as
Water
Dehydration
Antimicrobial agents
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

24. The main premise in heat preservation...
Boiling water; steam
Use of high temperature to destroy microorganisms
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
Clostridium botulinum

25. Antibiotics are not universally permitted as...
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
Fast; slow; heat; convection vs. conduction
Dairy
Food additives

26. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Lactic acid; hexoses
Radiation; ions; radicals; microorganisms
Antimicrobial agents

27. In glass there is a risk of...
Seaming; cooling
Dehydration
Thermal shock
Condenses

28. _________ reactions preserve food products through the biology of the byproduct
Preservative; flavor
Fermentation
Food additives
Chemical preservative

29. nitrates and nitrites target...
Clostridium botulinum
Use of high temperature to destroy microorganisms
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) food product 2) size of package 3) type of material used

30. Propionic acid is used in...
E-beams & Cobalt 60
Bakery products
Food
Headspace

31. In acid foods bringing the slowest heating point in the can to...
Dairy
Application; commercial sterility
90
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

32. Freezing is similar to conventional...
Acetic acid; ethyl acetate
Water
Ethanol
Dehydration

33. Methods used to concentrate (2)
Acid foods & low acid foods
Retard; hinder; mask
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) evaporation 2) freeze concentration

34. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Steam; headspace
18; crystallization
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

35. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Water
Condenses
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

36. You can calculate doses for irradiation based on (3)...
Application; commercial sterility
Sublethal; mild
Oxidizing; decomposes; oxygen
1) food product 2) size of package 3) type of material used

37. The temperature for chilling preservation is...
1 to 7
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
Fruit juices; beer
Soy sauce

38. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
E-beams & Cobalt 60
Acidity; water activity; chilling
Biostatic effects of carbon dioxide are temperature dependent
Carbohydrates (sugars); undesirable spoilage

39. no CAP packages are in...
Diacetyl
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial use

40. FDA definition of chemical preservation...
Commercial use
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) concentration & dehydration 2) treating bulk stored grapes
E-beams & Cobalt 60

41. Unfilled volume of a hermetic food container is referred to as the __________ .
Sublethal; mild
Yeast; barley; sugars; carbon dioxide
Seaming; canned
Headspace

42. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
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
Ethanol
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

43. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Food
Heat; refrigerated - frozen - concentrated; dehydrated
Reduced; 20
Bakery products

44. salts & sugars...
Fast; slow; heat; convection vs. conduction
1) evaporation 2) freeze concentration
Condenses
Reduce water activity and inhibit microorganisms growth

45. Removal of _____ is important for preservation
1) heating cost 2) product quality loss
Carbohydrates (sugars); undesirable spoilage
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

46. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
80; 90 C

47. Freezing does (3)...
E-beams & Cobalt 60
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Concentration and dehydration
Carbon dioxide

48. ______ _____ and _____ are pasteurized after filling
1) evaporation 2) freeze concentration
Fruit juices; beer
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acetic acid; ethyl acetate

49. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Yeast; ethanol; acetic acid; oxygen
Food
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
Concentration and dehydration

50. Two sources of irradiation...
1) benzoic acid 2) sorbic acid
Ethanol
E-beams & Cobalt 60
Sterilize