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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. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
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
Dehydration
Acetic acid; ethyl acetate

2. Chemical Preservation (2 techniques)
Alcohol - yogurts - spirits - etc.
Chemical preservative
1) inorganic agents 2) organic agents
Use of high temperature to destroy microorganisms

3. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Radiation
E-beams & Cobalt 60
Penetrate; surface treatment

4. 3 functions of a vacuum...
PH
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
Commercial sterility
Headspace

5. Ethylene and propolyne oxides are classified as
Clostridium botulinum
Antimicrobial agents
Concentration and dehydration
Commercial use

6. Propionic acid is used in...
Bakery products
Soy sauce
Bacterial; logarithmic
Entrapped air

7. Optimal thermal process is the _____ treatment that achieves ______ _______
Low acid foods
Minimum; commercial sterility
Seaming; canned
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

8. Steam displacement is limited to products without large amounts of __________ _____ .
80; 90 C
Thermal shock
Entrapped air
1 to 7

9. 3 methods for producing a vacuum...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Retard; hinder; mask
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Bacterial; logarithmic

10. Antimicrobrials lower
Gas impermeable
Fast; slow; heat; convection vs. conduction
PH
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

11. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
1 to 7
Soy sauce
Denaturation of proteins

12. Two organic acids...
1) benzoic acid 2) sorbic acid
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)
Minimum; commercial sterility

13. Shelf Life and safety is influenced by (5)...
1) food product 2) size of package 3) type of material used
Thermal shock
Commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

14. In steam displacement can is immediately...
Chemical preservative
1) concentration & dehydration 2) treating bulk stored grapes
Dehydration
Seamed

15. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
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
Alcohol - yogurts - spirits - etc.
Oxidizing; decomposes; oxygen
Heat; refrigerated - frozen - concentrated; dehydrated

16. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Retard; hinder; mask
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Soy sauce
E-beams & Cobalt 60

17. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Chemical preservative
Oxidizing; decomposes; oxygen
Ethanol

18. Acid Foods have pH of...
Steam; headspace
Increases; ceases; injury; death
E-beams & Cobalt 60
< 4.5

19. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; ethanol; acetic acid; oxygen
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) inorganic agents 2) organic agents

20. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Antimicrobial agents
Sublethal; mild
Food
Soy sauce

21. Fruits and some tomato products are...
1) salts & sugars 2) nitrates and nitrites
Temperature; undesirable
Acid foods
Carbon dioxide

22. The main premise in heat 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
Use of high temperature to destroy microorganisms
E-beams & Cobalt 60
1) salts & sugars 2) nitrates and nitrites

23. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Concentration and dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

24. Canned foods are divided into 2 groups based on pH...
Carbohydrates (sugars); undesirable spoilage
Pathogenic microorganisms; enzyme inactivation
Acid foods & low acid foods
Food additives

25. Methods used to dehydrate (2)
< 4.5
1) inorganic agents 2) organic agents
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) exposure to food to hot air dryers 2) freeze drying

26. 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.
Ethanol
Gas impermeable
1 to 7
Radiation

27. no CAP packages are in...
Commercial use
Chemical preservative
Clostridium botulinum
Commercial sterility

28. Lactic acid bacteria all produce ______ ______ from __________
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Lactic acid; hexoses
Bakery products
Clostridium botulinum

29. What is an example of a fermentation reaction?
Dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Alcohol - yogurts - spirits - etc.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

30. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1) inorganic agents 2) organic agents
Use of high temperature to destroy microorganisms
Low acid foods

31. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Reduced; 20
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Yeast; ethanol; acetic acid; oxygen
80; 90 C

32. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Temperature; undesirable

33. To minimize problems with modified atmosphere packaging (MAP) (4)...
Seaming; cooling
Seaming; canned
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

34. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Penetrate; surface treatment
Pathogenic microorganisms; enzyme inactivation
Increases; ceases; injury; death
Use of high temperature to destroy microorganisms

35. Freezing does (3)...
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
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
Acetic acid; ethyl acetate

36. FDA definition of chemical preservation...
Seamed
Increases; ceases; injury; death
Eggs
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

37. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Headspace
Sterilize
Yeast; ethanol; acetic acid; oxygen

38. 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) 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
Condenses
Biostatic effects of carbon dioxide are temperature dependent

39. Low acid foods require...
More sever heat processing (116-121
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) concentration & dehydration 2) treating bulk stored grapes
Fall; increase

40. acetic & lactic acids are used in...
1) evaporation 2) freeze concentration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pickles - sauerkraut - and fermented milks
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

41. Low acid foods all have a pH...
Food
Steam; headspace
Increases; ceases; injury; death
> 4.5

42. The preservative effect of heat processing is due to the...
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
Commercial sterility
90
Denaturation of proteins

43. Freezing is similar to conventional...
Dehydration
Commercial use
Increases; ceases; injury; death
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

44. Removal of _____ is important for preservation
Seaming; canned
1) concentration & dehydration 2) treating bulk stored grapes
Acid foods & low acid foods
Water

45. Lactic acid fermentation produces ________ .
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Soy sauce
Commercial sterility
Diacetyl

46. EtO is used to _____ package materials for asceptic products
Sterilize
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Biostatic effects of carbon dioxide are temperature dependent
1) exposure to food to hot air dryers 2) freeze drying

47. nitrates and nitrites target...
Fast; slow; heat; convection vs. conduction
Clostridium botulinum
Increases; ceases; injury; death
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

48. processes used to remove the water are referred to as...
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
Food
80; 90 C

49. Unfilled volume of a hermetic food container is referred to as the __________ .
Radiation; ions; radicals; microorganisms
Food additives
Headspace
Penetrate; surface treatment

50. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
PH
Reduce water activity and inhibit microorganisms growth
> 4.5