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. Smoke was originally used as a _______ and now for ______
Entrapped air
Temperature; undesirable
Preservative; flavor
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

2. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
90
Soy sauce
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

3. In steam displacement can is immediately...
Seamed
Chemical preservative
1) exposure to food to hot air dryers 2) freeze drying
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

4. salts & sugars...
Reduce water activity and inhibit microorganisms growth
> 4.5
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Application; commercial sterility

5. Lactic acid fermentation produces ________ .
Food
Diacetyl
18; crystallization
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

6. The temperature for chilling preservation is...
1) salts & sugars 2) nitrates and nitrites
1 to 7
Water
Seaming; cooling

7. Propionic acid is used in...
Food
Bakery products
Radiation
1) benzoic acid 2) sorbic acid

8. 3 functions of a vacuum...
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
Thermal shock
PH
Heat; refrigerated - frozen - concentrated; dehydrated

9. Canned foods are divided into 2 groups based on pH...
1) food product 2) size of package 3) type of material used
Acid foods & low acid foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Bacterial; logarithmic

10. Thermal process is specific to (3)...
Dairy
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fruit juices; beer

11. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Acetic acid; ethyl acetate
Seamed
Bakery products

12. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Acidity; water activity; chilling
Temperature; undesirable
Yeast; barley; sugars; carbon dioxide

13. Antimicrobrials lower
PH
80; 90 C
More sever heat processing (116-121
E-beams & Cobalt 60

14. Low acid foods require...
Denaturation of proteins
> 4.5
Relatively mild
More sever heat processing (116-121

15. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Diacetyl
80; 90 C
Sublethal; mild
Chemical preservative

16. Freezing is similar to conventional...
Reduce water activity and inhibit microorganisms growth
Retard; hinder; mask
Diacetyl
Dehydration

17. What is an example of a fermentation reaction?
Ethanol
Alcohol - yogurts - spirits - etc.
Diacetyl
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

18. Low acid foods all have a pH...
> 4.5
Use of high temperature to destroy microorganisms
Penetrate; surface treatment
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

19. Shelf Life and safety is influenced by (5)...
Relatively mild
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
Bakery products
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

20. Benefits of optimal thermal process (2)...
Yeast; ethanol; acetic acid; oxygen
1) heating cost 2) product quality loss
Condenses
1) evaporation 2) freeze concentration

21. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Bacterial; logarithmic
Commercial sterility
Radiation; ions; radicals; microorganisms

22. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pathogenic microorganisms; enzyme inactivation
1) salts & sugars 2) nitrates and nitrites

23. Two sources of irradiation...
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
E-beams & Cobalt 60
Increases; ceases; injury; death
80; 90 C

24. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Clostridium botulinum
Boiling water; steam
Fruit juices; beer
1) benzoic acid 2) sorbic acid

25. Acid Foods have pH of...
< 4.5
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Increases; ceases; injury; death
Dehydration

26. In heat preservations microorganisms are controlled by either...
Ethanol
Commercial use
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
More sever heat processing (116-121

27. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Concentration and dehydration
Gas impermeable
Clostridium botulinum
Pathogenic microorganisms; enzyme inactivation

28. Major concern of modified atmosphere packaging...
Fall; increase
Biostatic effects of carbon dioxide are temperature dependent
Radiation
1) inorganic agents 2) organic agents

29. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
80; 90 C
Bakery products

30. Vegetables - meat - and fish are...
1) benzoic acid 2) sorbic acid
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

31. Freezing does (3)...
Seaming; cooling
Radiation
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) concentration & dehydration 2) treating bulk stored grapes

32. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Eggs
Seaming; cooling
Reduced; 20
Commercial sterility

33. FDA definition of chemical preservation...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Soy sauce
1) concentration & dehydration 2) treating bulk stored grapes
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

34. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
> 4.5
Temperature; undesirable
Denaturation of proteins

35. In acid foods bringing the slowest heating point in the can to...
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen
90
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

36. Unfilled volume of a hermetic food container is referred to as the __________ .
E-beams & Cobalt 60
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
Headspace
Acidity; water activity; chilling

37. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Carbohydrates (sugars); undesirable spoilage
Thermal shock
1) heating cost 2) product quality loss

38. Modified Atmosphere Packaging (MAP)...
80; 90 C
Chemical preservative
Sublethal; mild
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

39. no CAP packages are in...
Commercial use
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
Reduce water activity and inhibit microorganisms growth
Application; commercial sterility

40. In glass there is a risk of...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor
Thermal shock
Biostatic effects of carbon dioxide are temperature dependent

41. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Water
Food additives
80; 90 C
90% reduction

42. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Relatively mild
Gas impermeable
Seaming; cooling
Diacetyl

43. Two organic acids...
90
Carbon dioxide
Bacterial; logarithmic
1) benzoic acid 2) sorbic acid

44. To minimize problems with modified atmosphere packaging (MAP) (4)...
Bacterial; logarithmic
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
Lactic acid; hexoses
Food additives

45. The preservative effect of heat processing is due to the...
Condenses
Denaturation of proteins
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Entrapped air

46. The main premise in heat preservation...
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
Use of high temperature to destroy microorganisms
Eggs
Gas impermeable

47. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Acid foods
18; crystallization
Minimum; commercial sterility
Penetrate; surface treatment

48. Salmonella is destroyed in...
Yeast; barley; sugars; carbon dioxide
Eggs
Fermentation
Soy sauce

49. Irradiation doesn't _______ well in food and is best for ________ ________ .
Bacterial; logarithmic
Thermal shock
Clostridium botulinum
Penetrate; surface treatment

50. Sensitivity of microorganisms to ______ expressed as D value
Carbohydrates (sugars); undesirable spoilage
1) heating cost 2) product quality loss
Radiation
Denaturation of proteins

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Food Preservation And Processing

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests