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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. _____ or _____ exposures to high temperatures induces stress Which may cause injury
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
Application; commercial sterility
Soy sauce
Sublethal; mild

2. 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
Retard; hinder; mask
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

3. Lactic acid fermentation produces ________ .
Sterilize
Boiling water; steam
Carbohydrates (sugars); undesirable spoilage
Diacetyl

4. The temperature for chilling preservation is...
Boiling water; steam
1 to 7
Commercial use
Lactic acid; hexoses

5. Smoke was originally used as a _______ and now for ______
18; crystallization
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Entrapped air
Preservative; flavor

6. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
Soy sauce
Acidity; water activity; chilling
Oxidizing; decomposes; oxygen

7. Salmonella is destroyed in...
1) inorganic agents 2) organic agents
Eggs
Alcohol - yogurts - spirits - etc.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

8. 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
Increases; ceases; injury; death
Yeast; ethanol; acetic acid; oxygen
80; 90 C

9. controlled atmosphere packaging (CAP) is...
Preservative; flavor
Biostatic effects of carbon dioxide are temperature dependent
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
Acetic acid; ethyl acetate

10. Unfilled volume of a hermetic food container is referred to as the __________ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Radiation; ions; radicals; microorganisms
Headspace
Increases; ceases; injury; death

11. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Steam; headspace
1) exposure to food to hot air dryers 2) freeze drying
Soy sauce

12. Two groups of inorganic salts...
Penetrate; surface treatment
1) salts & sugars 2) nitrates and nitrites
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Retard; hinder; mask

13. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) concentration & dehydration 2) treating bulk stored grapes
Headspace
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

14. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
90
1) exposure to food to hot air dryers 2) freeze drying
E-beams & Cobalt 60

15. Ethylene and propolyne oxides are classified as
Gas impermeable
Clostridium botulinum
Antimicrobial agents
1) inorganic agents 2) organic agents

16. Thermal process is specific to (3)...
Reduced; 20
Preservative; flavor
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Antimicrobial agents

17. Categories of chemical preservation (4)
Seaming; cooling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduced; 20
Diacetyl

18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; cooling
Entrapped air
Oxidizing; decomposes; oxygen

19. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) evaporation 2) freeze concentration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
< 4.5
Application; commercial sterility

20. M. tuberculosis is destroyed in...
Steam; headspace
Dairy
Commercial sterility
Yeast; ethanol; acetic acid; oxygen

21. nitrates and nitrites target...
Retard; hinder; mask
Thermal shock
Clostridium botulinum
Fruit juices; beer

22. Inactivating contaminating organisms is...
Application; commercial sterility
Yeast; ethanol; acetic acid; oxygen
Boiling water; steam
Commercial sterility

23. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Alcohol - yogurts - spirits - etc.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death

24. Methods used to concentrate (2)
Boiling water; steam
1) evaporation 2) freeze concentration
Antimicrobial agents
1) heating cost 2) product quality loss

25. FDA definition of chemical preservation...
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
Yeast; ethanol; acetic acid; oxygen
Reduce water activity and inhibit microorganisms growth
Acid foods

26. Acid Foods have pH of...
Oxidizing; decomposes; oxygen
Commercial use
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
< 4.5

27. Modified Atmosphere Packaging (MAP)...
Chemical preservative
Carbohydrates (sugars); undesirable spoilage
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
Increases; ceases; injury; death

28. Low acid foods all have a pH...
Carbon dioxide
Antimicrobial agents
Fruit juices; beer
> 4.5

29. In glass there is a risk of...
Alcohol - yogurts - spirits - etc.
Clostridium botulinum
Commercial use
Thermal shock

30. Antibiotics are not universally permitted as...
Food additives
1) benzoic acid 2) sorbic acid
Antimicrobial agents
Low acid foods

31. processes used to remove the water are referred to as...
Acid foods
Dehydration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Concentration and dehydration

32. Chilling preservation is widely used as short term preservation because it slows (4)...
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Soy sauce
Yeast; barley; sugars; carbon dioxide

33. Irradiated foods (6)
Penetrate; surface treatment
1) evaporation 2) freeze concentration
90
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

34. no CAP packages are in...
Carbohydrates (sugars); undesirable spoilage
Commercial use
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

35. Optimal thermal process is the _____ treatment that achieves ______ _______
Temperature; undesirable
Minimum; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Dairy

36. _______ is injected into _____ to displace air in steam displacement.
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
Radiation; ions; radicals; microorganisms
E-beams & Cobalt 60
Steam; headspace

37. 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
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
1 to 7
Radiation

38. The preservative effect of heat processing is due to the...
Commercial use
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Heat; refrigerated - frozen - concentrated; dehydrated
Denaturation of proteins

39. 4 factors affecting heat resistance in 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
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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 (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

40. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Yeast; ethanol; acetic acid; oxygen
Commercial use
Low acid foods

41. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Reduce water activity and inhibit microorganisms growth
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) food product 2) size of package 3) type of material used
Seaming; canned

42. Removal of _____ is important for preservation
Retard; hinder; mask
Water
Reduce water activity and inhibit microorganisms growth
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

43. 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.
Use of high temperature to destroy microorganisms
Gas impermeable
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

44. Preservative effect of ______ _____ is only effective on microorganisms.
Low 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
Radiation
Carbon dioxide

45. In acid foods bringing the slowest heating point in the can to...
1) exposure to food to hot air dryers 2) freeze drying
Bacterial; logarithmic
90
Dairy

46. Factors needed to produce commercial sterility (5)...
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) benzoic acid 2) sorbic acid
Steam; headspace
Water

47. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Fall; increase
Pickles - sauerkraut - and fermented milks
Pathogenic microorganisms; enzyme inactivation

48. Each food has a minimal ______ below which it cannot be held without some _______ change
Seaming; canned
Alcohol - yogurts - spirits - etc.
Fall; increase
Temperature; undesirable

49. Freezing is similar to conventional...
Dehydration
Pickles - sauerkraut - and fermented milks
Application; commercial sterility
More sever heat processing (116-121

50. Benefits of optimal thermal process (2)...
< 4.5
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) heating cost 2) product quality loss
Application; commercial sterility