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

2. ________ spores may be assumed to have ________ order of death.
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
18; crystallization
Acetic acid; ethyl acetate
Bacterial; logarithmic

3. Vegetables - meat - and fish are...
E-beams & Cobalt 60
Low acid foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Sublethal; mild

4. 3 functions of a vacuum...
Concentration and dehydration
Food
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
Fruit juices; beer

5. Shelf Life and safety is influenced by (5)...
< 4.5
Carbohydrates (sugars); undesirable spoilage
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

6. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Water
Ethanol
Increases; ceases; injury; death
Yeast; barley; sugars; carbon dioxide

7. Benefits of optimal thermal process (2)...
Water
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) heating cost 2) product quality loss
Seaming; cooling

8. Antibiotics are not universally permitted as...
Food additives
Acidity; water activity; chilling
Acid foods
Seamed

9. salts & sugars...
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
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
Biostatic effects of carbon dioxide are temperature dependent
Reduce water activity and inhibit microorganisms growth

10. The temperature for chilling preservation is...
Thermal shock
Dehydration
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

11. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Gas impermeable
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Pickles - sauerkraut - and fermented milks

12. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Pickles - sauerkraut - and fermented milks
Acid foods & low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

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.
Gas impermeable
1) benzoic acid 2) sorbic acid
Biostatic effects of carbon dioxide are temperature dependent
Acid foods & low acid foods

14. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Boiling water; steam
Minimum; commercial sterility
Fall; increase
Radiation; ions; radicals; microorganisms

15. Lactic acid fermentation produces ________ .
Reduced; 20
Antimicrobial agents
Diacetyl
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

16. In acid foods bringing the slowest heating point in the can to...
Yeast; ethanol; acetic acid; oxygen
PH
Minimum; commercial sterility
90

17. Freezing does (3)...
More sever heat processing (116-121
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Lactic acid; hexoses
Condenses

18. Ethylene and propolyne oxides are classified as
Preservative; flavor
Steam; headspace
Fall; increase
Antimicrobial agents

19. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Sublethal; mild
Preservative; flavor
Water

20. Factors needed to produce commercial sterility (5)...
Water
Retard; hinder; mask
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
80; 90 C

21. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) salts & sugars 2) nitrates and nitrites
Antimicrobial agents
Alcohol - yogurts - spirits - etc.

22. EtO is used to _____ package materials for asceptic products
Diacetyl
Sterilize
Lactic acid; hexoses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

23. Unfilled volume of a hermetic food container is referred to as the __________ .
Fast; slow; heat; convection vs. conduction
1) heating cost 2) product quality loss
Headspace
Acidity; water activity; chilling

24. You can calculate doses for irradiation based on (3)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor
1) food product 2) size of package 3) type of material used
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

25. Inactivating contaminating organisms is...
18; crystallization
Biostatic effects of carbon dioxide are temperature dependent
Commercial sterility
Soy sauce

26. no CAP packages are in...
< 4.5
90% reduction
Commercial use
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

27. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Radiation; ions; radicals; microorganisms
Water
Soy sauce
Commercial sterility

28. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Seamed
Acidity; water activity; chilling
Diacetyl
Steam; headspace

29. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Seamed
Yeast; barley; sugars; carbon dioxide
Dehydration
Radiation

30. Low acid foods require...
Radiation
More sever heat processing (116-121
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
< 4.5

31. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1 to 7
Sublethal; mild
Retard; hinder; mask
Radiation

32. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
< 4.5
1) food product 2) size of package 3) type of material used
Carbohydrates (sugars); undesirable spoilage
Commercial sterility

33. Pasteurization is a ___________ _______ heat treatment.
Carbohydrates (sugars); undesirable spoilage
Steam; headspace
Relatively mild
Fruit juices; beer

34. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Food
Application; commercial sterility
Chemical preservative
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

35. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
> 4.5
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
Reduced; 20
Acid foods

36. Optimal thermal process is the _____ treatment that achieves ______ _______
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Minimum; commercial sterility
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

37. Acid Foods have pH of...
< 4.5
Application; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
Water

38. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Seamed
Penetrate; surface treatment
1) benzoic acid 2) sorbic acid

39. _______ is injected into _____ to displace air in steam displacement.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Clostridium botulinum
Steam; headspace
Acetic acid; ethyl acetate

40. Two sources of irradiation...
Temperature; undesirable
Biostatic effects of carbon dioxide are temperature dependent
E-beams & Cobalt 60
18; crystallization

41. Chemical Preservation (2 techniques)
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
PH
1) inorganic agents 2) organic agents
Fast; slow; heat; convection vs. conduction

42. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Entrapped air
Yeast; ethanol; acetic acid; oxygen
Commercial use

43. processes used to remove the water are referred to as...
Dairy
More sever heat processing (116-121
Concentration and dehydration
Seaming; canned

44. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Radiation; ions; radicals; microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
Steam; headspace

45. In steam displacement vacuum pulled as steam __________ .
Steam; headspace
< 4.5
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Condenses

46. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
PH
Seaming; cooling
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Sterilize

47. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Minimum; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes
1) exposure to food to hot air dryers 2) freeze drying

48. 3 methods for producing a vacuum...
90% reduction
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Eggs
80; 90 C

49. Low acid foods all have a pH...
Food
Lactic acid; hexoses
Thermal shock
> 4.5

50. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Commercial sterility
Acid foods & low acid foods
18; crystallization
Fruit juices; beer