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.
Bacterial; logarithmic
Diacetyl
Chemical preservative
1) inorganic agents 2) organic agents

2. Freezing does (3)...
Reduced; 20
1) evaporation 2) freeze concentration
1) exposure to food to hot air dryers 2) freeze drying
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

3. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
E-beams & Cobalt 60
Application; commercial sterility
Preservative; flavor
Eggs

4. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Denaturation of proteins
Acidity; water activity; chilling
Steam; headspace
Radiation; ions; radicals; microorganisms

5. Freezing is similar to conventional...
Dehydration
Radiation
Diacetyl
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

6. controlled atmosphere packaging (CAP) is...
Entrapped air
80; 90 C
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

7. In steam displacement vacuum pulled as steam __________ .
1) concentration & dehydration 2) treating bulk stored grapes
Condenses
Seamed
Reduced; 20

8. Preservative effect of ______ _____ is only effective on microorganisms.
Application; commercial sterility
Carbon dioxide
1) food product 2) size of package 3) type of material used
1) exposure to food to hot air dryers 2) freeze drying

9. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbohydrates (sugars); undesirable spoilage
Boiling water; steam
90% reduction

10. Ethylene and propolyne oxides are classified as
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
Steam; headspace
Antimicrobial agents
Bakery products

11. Two sources of irradiation...
E-beams & Cobalt 60
Retard; hinder; mask
Carbohydrates (sugars); undesirable spoilage
Commercial sterility

12. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Fruit juices; beer
18; crystallization
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; cooling

13. no CAP packages are in...
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Commercial sterility
Commercial use

14. Lactic acid fermentation produces ________ .
Diacetyl
1) salts & sugars 2) nitrates and nitrites
Dairy
Bacterial; logarithmic

15. In steam displacement can is immediately...
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
Seamed
Dehydration
Pickles - sauerkraut - and fermented milks

16. FDA definition of chemical preservation...
Use of high temperature to destroy microorganisms
Dehydration
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
Carbohydrates (sugars); undesirable spoilage

17. To minimize problems with modified atmosphere packaging (MAP) (4)...
Acid foods & low acid foods
1) food product 2) size of package 3) type of material used
Condenses
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

18. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Bacterial; logarithmic
> 4.5

19. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) exposure to food to hot air dryers 2) freeze drying
Concentration and dehydration
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
Retard; hinder; mask

20. Low acid foods require...
More sever heat processing (116-121
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Bacterial; logarithmic
Food

21. Lactic acid bacteria all produce ______ ______ from __________
Oxidizing; decomposes; oxygen
Fall; increase
Lactic acid; hexoses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

22. ________ spores may be assumed to have ________ order of death.
Steam; headspace
Bacterial; logarithmic
Pathogenic microorganisms; enzyme inactivation
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

23. Sensitivity of microorganisms to ______ expressed as D value
Application; commercial sterility
Radiation
Fast; slow; heat; convection vs. conduction
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

24. _______ is injected into _____ to displace air in steam displacement.
Seaming; cooling
1 to 7
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Steam; headspace

25. nitrates and nitrites target...
Seaming; cooling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Clostridium botulinum
1 to 7

26. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Acetic acid; ethyl acetate
Reduce water activity and inhibit microorganisms growth
Food

27. Optimal thermal process is the _____ treatment that achieves ______ _______
1) inorganic agents 2) organic agents
Relatively mild
Acetic acid; ethyl acetate
Minimum; commercial sterility

28. Antibiotics are not universally permitted as...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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
Food additives
Fall; increase

29. Smoke was originally used as a _______ and now for ______
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Steam; headspace
Boiling water; steam
Preservative; flavor

30. In acid foods bringing the slowest heating point in the can to...
90
Radiation
Carbon dioxide
Acid foods & low acid foods

31. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Dehydration
Sublethal; mild
Pickles - sauerkraut - and fermented milks
Relatively mild

32. Chilling preservation is widely used as short term preservation because it slows (4)...
Fall; increase
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
80; 90 C
Oxidizing; decomposes; oxygen

33. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Penetrate; surface treatment
Acid foods
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

34. Categories of chemical preservation (4)
Heat; refrigerated - frozen - concentrated; dehydrated
Reduced; 20
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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

35. Two groups of inorganic salts...
Clostridium botulinum
Pickles - sauerkraut - and fermented milks
1) salts & sugars 2) nitrates and nitrites
Carbon dioxide

36. Unfilled volume of a hermetic food container is referred to as the __________ .
Bacterial; logarithmic
Application; commercial sterility
Headspace
Yeast; ethanol; acetic acid; oxygen

37. Acid Foods have pH of...
Acetic acid; ethyl acetate
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) benzoic acid 2) sorbic acid
< 4.5

38. 3 methods for producing a vacuum...
Thermal shock
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Sublethal; mild

39. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Penetrate; surface treatment
PH
Sublethal; mild

40. Methods used to concentrate (2)
Carbohydrates (sugars); undesirable spoilage
1) evaporation 2) freeze concentration
Food additives
Radiation

41. processes used to remove the water are referred to as...
Use of high temperature to destroy microorganisms
Concentration and dehydration
Acidity; water activity; chilling
Seamed

42. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic 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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fast; slow; heat; convection vs. conduction
Carbohydrates (sugars); undesirable spoilage

43. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Heat; refrigerated - frozen - concentrated; dehydrated
Alcohol - yogurts - spirits - etc.
Acid foods
90% reduction

44. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
PH
Heat; refrigerated - frozen - concentrated; dehydrated
Antimicrobial agents
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

45. Salmonella is destroyed in...
Relatively mild
Penetrate; surface treatment
Eggs
Biostatic effects of carbon dioxide are temperature dependent

46. Inactivating contaminating organisms is...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Water
Acid foods & low acid foods
Commercial sterility

47. You can calculate doses for irradiation based on (3)...
1) heating cost 2) product quality loss
Preservative; flavor
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling

48. 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
Reduce water activity and inhibit microorganisms growth
Pathogenic microorganisms; enzyme inactivation
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

49. Low acid foods all have a pH...
Yeast; ethanol; acetic acid; oxygen
> 4.5
Fruit juices; beer
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

50. 3 functions of a vacuum...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Carbohydrates (sugars); undesirable spoilage
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