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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. In steam displacement can is immediately...
Commercial use
Seamed
E-beams & Cobalt 60
Yeast; barley; sugars; carbon dioxide

2. EtO is used to _____ package materials for asceptic products
Use of high temperature to destroy microorganisms
Sterilize
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated

3. In acid foods bringing the slowest heating point in the can to...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
90
Application; commercial sterility
Steam; headspace

4. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Diacetyl
1) heating cost 2) product quality loss
Radiation

5. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
< 4.5
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

6. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Soy sauce
Preservative; flavor
Radiation; ions; radicals; 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

7. The main premise in heat preservation...
Denaturation of proteins
Antimicrobial agents
1) benzoic acid 2) sorbic acid
Use of high temperature to destroy microorganisms

8. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Retard; hinder; mask
90% reduction
Seaming; canned
Acidity; water activity; chilling

9. Propionic acid is used in...
Bakery products
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) concentration & dehydration 2) treating bulk stored grapes
Water

10. Removal of _____ is important for preservation
Boiling water; steam
Food
1) inorganic agents 2) organic agents
Water

11. Lactic acid fermentation produces ________ .
Denaturation of proteins
Steam; headspace
Diacetyl
Carbon dioxide

12. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
90% reduction
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
Heat; refrigerated - frozen - concentrated; dehydrated
Boiling water; steam

13. In steam displacement vacuum pulled as steam __________ .
Acid foods
Commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses

14. Physical Preservation (4 techniques)
Headspace
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
Thermal shock

15. Categories of chemical preservation (4)
Biostatic effects of carbon dioxide are temperature dependent
Alcohol - yogurts - spirits - etc.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Denaturation of proteins

16. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Alcohol - yogurts - spirits - etc.
Relatively mild
Seaming; cooling
Ethanol

17. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
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
Denaturation of proteins
Yeast; barley; sugars; carbon dioxide

18. Thermal process is specific to (3)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
90
Alcohol - yogurts - spirits - etc.

19. ________ spores may be assumed to have ________ order of death.
Antimicrobial agents
Retard; hinder; mask
Increases; ceases; injury; death
Bacterial; logarithmic

20. Salmonella is destroyed in...
Eggs
Concentration and dehydration
Fall; increase
1) evaporation 2) freeze concentration

21. Modified Atmosphere Packaging (MAP)...
1) salts & sugars 2) nitrates and nitrites
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Commercial sterility

22. Methods used to dehydrate (2)
Fermentation
1) benzoic acid 2) sorbic acid
1) salts & sugars 2) nitrates and nitrites
1) exposure to food to hot air dryers 2) freeze drying

23. ______ _____ and _____ are pasteurized after filling
Seamed
Fruit juices; beer
Eggs
> 4.5

24. The temperature for chilling preservation is...
Bacterial; logarithmic
1 to 7
Bakery products
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

25. Optimal thermal process is the _____ treatment that achieves ______ _______
Bakery products
Minimum; commercial sterility
Soy sauce
1) inorganic agents 2) organic agents

26. Sulfur dioxide used in (2)...
Commercial use
1) concentration & dehydration 2) treating bulk stored grapes
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acetic acid; ethyl acetate

27. nitrates and nitrites target...
1) evaporation 2) freeze concentration
Headspace
Clostridium botulinum
Bacterial; logarithmic

28. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fall; increase
Condenses

29. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Dehydration
Acid foods & low acid foods
Seamed

30. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Penetrate; surface treatment
Retard; hinder; mask
Reduced; 20

31. Fruits and some tomato products are...
Acid foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Food additives
Relatively mild

32. Methods used to concentrate (2)
Bakery products
Seaming; cooling
1) exposure to food to hot air dryers 2) freeze drying
1) evaporation 2) freeze concentration

33. M. tuberculosis is destroyed in...
Oxidizing; decomposes; oxygen
Dairy
Headspace
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

34. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Fermentation
E-beams & Cobalt 60
Food
Condenses

35. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Sterilize
Biostatic effects of carbon dioxide are temperature dependent
Retard; hinder; mask
Oxidizing; decomposes; oxygen

36. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fast; slow; heat; convection vs. conduction

37. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Yeast; barley; sugars; carbon dioxide
Chemical preservative
More sever heat processing (116-121
Pathogenic microorganisms; enzyme inactivation

38. 3 functions of a vacuum...
Relatively mild
Application; commercial sterility
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

39. Low acid foods require...
More sever heat processing (116-121
Denaturation of proteins
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) benzoic acid 2) sorbic acid

40. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) concentration & dehydration 2) treating bulk stored grapes
1) evaporation 2) freeze concentration
Sublethal; mild
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

41. Two sources of irradiation...
Reduced; 20
E-beams & Cobalt 60
Food additives
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

42. Canned foods are divided into 2 groups based on pH...
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)
Seaming; canned
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

43. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Boiling water; steam
Biostatic effects of carbon dioxide are temperature dependent
Application; commercial sterility
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. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Eggs
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Alcohol - yogurts - spirits - etc.

45. Preservative effect of ______ _____ is only effective on microorganisms.
Pickles - sauerkraut - and fermented milks
Fermentation
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
Carbon dioxide

46. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) heating cost 2) product quality loss
Biostatic effects of carbon dioxide are temperature dependent
Reduced; 20
Antimicrobial agents

47. 4 factors affecting heat resistance in microorganisms
Yeast; ethanol; acetic acid; oxygen
Penetrate; surface treatment
80; 90 C
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

48. _______ 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
Alcohol - yogurts - spirits - etc.
Oxidizing; decomposes; oxygen
Yeast; ethanol; acetic acid; oxygen

49. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Acetic acid; ethyl acetate
18; crystallization
Thermal shock
Dehydration

50. Acid Foods have pH of...
< 4.5
1) food product 2) size of package 3) type of material used
Alcohol - yogurts - spirits - etc.
Biostatic effects of carbon dioxide are temperature dependent