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. no CAP packages are in...
Headspace
Gas impermeable
Commercial use
Fermentation

2. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
More sever heat processing (116-121
Yeast; barley; sugars; carbon dioxide
90% reduction
Sterilize

3. The temperature for chilling preservation is...
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
Concentration and dehydration
1 to 7
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

4. Pasteurization is a ___________ _______ heat treatment.
Retard; hinder; mask
1) inorganic agents 2) organic agents
Yeast; barley; sugars; carbon dioxide
Relatively mild

5. _______ is injected into _____ to displace air in steam displacement.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Steam; headspace
Acid foods & low acid foods
Commercial sterility

6. salts & sugars...
Heat; refrigerated - frozen - concentrated; dehydrated
Reduce water activity and inhibit microorganisms growth
Antimicrobial agents
Fermentation

7. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Penetrate; surface treatment
Radiation; ions; radicals; microorganisms
Increases; ceases; injury; death
Use of high temperature to destroy microorganisms

8. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Radiation
Water
Application; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent

9. Preservative effect of ______ _____ is only effective on microorganisms.
Penetrate; surface treatment
80; 90 C
Carbon dioxide
More sever heat processing (116-121

10. Chilling preservation is widely used as short term preservation because it slows (4)...
Pickles - sauerkraut - and fermented milks
Thermal shock
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) heating cost 2) product quality loss

11. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Sterilize
18; crystallization
1 to 7
Seaming; cooling

12. acetic & lactic acids are used in...
Reduced; 20
Acidity; water activity; chilling
Pathogenic microorganisms; enzyme inactivation
Pickles - sauerkraut - and fermented milks

13. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) exposure to food to hot air dryers 2) freeze drying
1) evaporation 2) freeze concentration
Sublethal; mild
Low acid foods

14. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Entrapped air
Carbon dioxide

15. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
> 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Yeast; barley; sugars; carbon dioxide

16. Acid Foods have pH of...
Reduce water activity and inhibit microorganisms growth
Soy sauce
Concentration and dehydration
< 4.5

17. Irradiation doesn't _______ well in food and is best for ________ ________ .
Lactic acid; hexoses
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; cooling
Penetrate; surface treatment

18. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) evaporation 2) freeze concentration
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
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction

19. What is an example of a fermentation reaction?
Reduced; 20
Alcohol - yogurts - spirits - etc.
Carbohydrates (sugars); undesirable spoilage
Bacterial; logarithmic

20. Salmonella is destroyed in...
Denaturation of proteins
18; crystallization
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Eggs

21. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Pickles - sauerkraut - and fermented milks
Diacetyl
Radiation; ions; radicals; microorganisms

22. You can calculate doses for irradiation based on (3)...
Fermentation
Acid foods & low acid foods
Headspace
1) food product 2) size of package 3) type of material used

23. processes used to remove the water are referred to as...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Concentration and dehydration
Fermentation
Commercial sterility

24. 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.
Acid foods & low acid foods
1 to 7
90
Gas impermeable

25. Low acid foods require...
1) benzoic acid 2) sorbic acid
More sever heat processing (116-121
Alcohol - yogurts - spirits - etc.
1 to 7

26. Two groups of inorganic salts...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Dairy
1) salts & sugars 2) nitrates and nitrites
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

27. The main premise in heat preservation...
Penetrate; surface treatment
Use of high temperature to destroy microorganisms
Preservative; flavor
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

28. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Ethanol
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Soy sauce

29. Removal of _____ is important for preservation
> 4.5
Water
Boiling water; steam
Biostatic effects of carbon dioxide are temperature dependent

30. Lactic acid fermentation produces ________ .
More sever heat processing (116-121
Diacetyl
1 to 7
Entrapped air

31. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Relatively mild
Ethanol
Low acid foods
Fall; increase

32. Sulfur dioxide used in (2)...
Water
1) concentration & dehydration 2) treating bulk stored grapes
Soy sauce
Preservative; flavor

33. 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
Yeast; barley; sugars; carbon dioxide
Preservative; flavor
Commercial sterility

34. Unfilled volume of a hermetic food container is referred to as the __________ .
Use of high temperature to destroy microorganisms
Headspace
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

35. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
18; crystallization
Relatively mild
Chemical preservative
Bakery products

36. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) heating cost 2) product quality loss
Boiling water; steam
Food additives
1) concentration & dehydration 2) treating bulk stored grapes

37. In steam displacement can is immediately...
Seamed
Clostridium botulinum
Heat; refrigerated - frozen - concentrated; dehydrated
Soy sauce

38. 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
Sterilize
Steam; headspace
1) concentration & dehydration 2) treating bulk stored grapes

39. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) exposure to food to hot air dryers 2) freeze drying
Yeast; ethanol; acetic acid; 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
< 4.5

40. Canned foods are divided into 2 groups based on pH...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Gas impermeable
Headspace
Acid foods & low acid foods

41. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Retard; hinder; mask
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Reduced; 20

42. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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
Reduce water activity and inhibit microorganisms growth
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

43. Two organic acids...
Application; commercial sterility
Pathogenic microorganisms; enzyme inactivation
1) benzoic acid 2) sorbic acid
1) exposure to food to hot air dryers 2) freeze drying

44. The preservative effect of heat processing is due to the...
Clostridium botulinum
Denaturation of proteins
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fermentation

45. ______ _____ and _____ are pasteurized after filling
Acetic acid; ethyl acetate
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fruit juices; beer
Fermentation

46. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Preservative; flavor
Food
Antimicrobial agents
Alcohol - yogurts - spirits - etc.

47. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Boiling water; steam
Seaming; cooling
Steam; headspace

48. Low acid foods all have a pH...
> 4.5
Headspace
Pathogenic microorganisms; enzyme inactivation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

49. In glass there is a risk of...
Thermal shock
Acetic acid; ethyl acetate
Reduced; 20
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

50. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial sterility
1) evaporation 2) freeze concentration
Yeast; ethanol; acetic acid; oxygen