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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
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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. Two sources of irradiation...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
18; crystallization
E-beams & Cobalt 60
1) food product 2) size of package 3) type of material used

2. Salmonella is destroyed in...
Eggs
Oxidizing; decomposes; oxygen
80; 90 C
Ethanol

3. 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)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seamed
Acid foods

4. Fruits and some tomato products are...
Acid foods
PH
1) food product 2) size of package 3) type of material used
Eggs

5. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Clostridium botulinum
Carbon dioxide
Dehydration

6. Low acid foods require...
Reduced; 20
Carbon dioxide
More sever heat processing (116-121
Pickles - sauerkraut - and fermented milks

7. Lactic acid bacteria all produce ______ ______ from __________
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) benzoic acid 2) sorbic acid
Lactic acid; hexoses
Use of high temperature to destroy microorganisms

8. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
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
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
Sterilize

9. acetic & lactic acids are used in...
Fruit juices; beer
Heat; refrigerated - frozen - concentrated; dehydrated
Pickles - sauerkraut - and fermented milks
Dairy

10. 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
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
Carbohydrates (sugars); undesirable spoilage
1) salts & sugars 2) nitrates and nitrites

11. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Dairy
Eggs
Preservative; flavor

12. Preservative effect of ______ _____ is only effective on microorganisms.
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
Carbon dioxide
Boiling water; steam
Radiation

13. FDA definition of chemical preservation...
Boiling water; steam
Alcohol - yogurts - spirits - etc.
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) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

14. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death
90% reduction
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

15. 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
1) exposure to food to hot air dryers 2) freeze drying
Increases; ceases; injury; death

16. Ethylene and propolyne oxides are classified as
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Oxidizing; decomposes; oxygen
Antimicrobial agents
Denaturation of proteins

17. Methods used to concentrate (2)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Relatively mild
1) evaporation 2) freeze concentration
1) inorganic agents 2) organic agents

18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Acid foods
Use of high temperature to destroy microorganisms
Oxidizing; decomposes; oxygen
18; crystallization

19. Removal of _____ is important for preservation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Water
1) evaporation 2) freeze concentration
Acid foods

20. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Oxidizing; decomposes; oxygen
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent

21. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Alcohol - yogurts - spirits - etc.
Use of high temperature to destroy microorganisms
Lactic acid; hexoses

22. ______ _____ and _____ are pasteurized after filling
Application; commercial sterility
Relatively mild
Fruit juices; beer
1) inorganic agents 2) organic agents

23. _______ is injected into _____ to displace air in steam displacement.
Diacetyl
Steam; headspace
Sublethal; mild
Chemical preservative

24. Antibiotics are not universally permitted as...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Antimicrobial agents
Seamed
Food additives

25. Each food has a minimal ______ below which it cannot be held without some _______ change
> 4.5
Temperature; undesirable
Water
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

26. M. tuberculosis is destroyed in...
Headspace
Steam; headspace
Dairy
Reduced; 20

27. Steam displacement is limited to products without large amounts of __________ _____ .
Food additives
Entrapped air
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
Alcohol - yogurts - spirits - etc.

28. Shelf Life and safety is influenced by (5)...
Acidity; water activity; chilling
Sterilize
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Chemical preservative

29. Low acid foods all have a pH...
Pathogenic microorganisms; enzyme inactivation
Food
> 4.5
Yeast; ethanol; acetic acid; oxygen

30. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Gas impermeable
Seamed
Carbon dioxide

31. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
1 to 7
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Reduce water activity and inhibit microorganisms growth

32. Smoke was originally used as a _______ and now for ______
Reduce water activity and inhibit microorganisms growth
Entrapped air
Antimicrobial agents
Preservative; flavor

33. In glass there is a risk of...
Dairy
Retard; hinder; mask
Thermal shock
90% reduction

34. 3 methods for producing a vacuum...
Ethanol
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Condenses
Temperature; undesirable

35. Freezing is similar to conventional...
Dehydration
Gas impermeable
Soy sauce
Minimum; commercial sterility

36. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fast; slow; heat; convection vs. conduction
Pickles - sauerkraut - and fermented milks
Soy sauce

37. no CAP packages are in...
Commercial use
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
> 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

38. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Fall; increase
Headspace
1) heating cost 2) product quality loss

39. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Increases; ceases; injury; death
1) concentration & dehydration 2) treating bulk stored grapes
Acetic acid; ethyl acetate
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

40. Vegetables - meat - and fish are...
Acid foods & low acid foods
Low acid foods
Yeast; barley; sugars; carbon dioxide
1) food product 2) size of package 3) type of material used

41. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Use of high temperature to destroy microorganisms
90% reduction
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. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
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
Acid foods
1) heating cost 2) product quality loss

43. The main premise in heat preservation...
Food additives
Oxidizing; decomposes; oxygen
Boiling water; steam
Use of high temperature to destroy microorganisms

44. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Minimum; commercial sterility
Reduce water activity and inhibit microorganisms growth
Ethanol
Sterilize

45. controlled atmosphere packaging (CAP) is...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Condenses

46. Physical Preservation (4 techniques)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acetic acid; ethyl acetate
E-beams & Cobalt 60
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

47. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
E-beams & Cobalt 60
Headspace
Dehydration

48. Acid Foods have pH of...
< 4.5
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
Sublethal; mild
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

49. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
PH
Pathogenic microorganisms; enzyme inactivation
Alcohol - yogurts - spirits - etc.
18; crystallization

50. The temperature for chilling preservation is...
Increases; ceases; injury; death
Bakery products
Soy sauce
1 to 7

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Food Preservation And Processing

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