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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
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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 chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Dairy
Clostridium botulinum
Retard; hinder; mask
Increases; ceases; injury; death

2. To minimize problems with modified atmosphere packaging (MAP) (4)...
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 to 7
Thermal shock
Radiation; ions; radicals; microorganisms

3. Optimal thermal process is the _____ treatment that achieves ______ _______
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
Sterilize
Acetic acid; ethyl acetate
Minimum; commercial sterility

4. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
< 4.5
Increases; ceases; injury; death
Fermentation
Reduced; 20

5. ________ spores may be assumed to have ________ order of death.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Alcohol - yogurts - spirits - etc.
Bacterial; logarithmic
80; 90 C

6. In steam displacement vacuum pulled as steam __________ .
1) concentration & dehydration 2) treating bulk stored grapes
Heat; refrigerated - frozen - concentrated; dehydrated
Condenses
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

7. Two sources of irradiation...
18; crystallization
E-beams & Cobalt 60
Reduced; 20
1) inorganic agents 2) organic agents

8. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Soy sauce
Food
90% reduction
Acid foods & low acid foods

9. Vegetables - meat - and fish are...
Low acid foods
1) heating cost 2) product quality loss
Acid foods & low acid foods
Commercial sterility

10. Thermal process is specific to (3)...
Thermal shock
Bacterial; logarithmic
Eggs
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

11. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Yeast; barley; sugars; carbon dioxide
Sublethal; mild
Seaming; cooling
90% reduction

12. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
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
Steam; headspace
Pathogenic microorganisms; enzyme inactivation
Yeast; barley; sugars; carbon dioxide

13. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Steam; headspace
Radiation
Denaturation of proteins

14. The temperature for chilling preservation is...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1 to 7
> 4.5
Application; commercial sterility

15. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Alcohol - yogurts - spirits - etc.
More sever heat processing (116-121

16. Each food has a minimal ______ below which it cannot be held without some _______ change
Steam; headspace
< 4.5
Gas impermeable
Temperature; undesirable

17. Antimicrobrials lower
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
PH
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
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

18. nitrates and nitrites target...
Clostridium botulinum
1) food product 2) size of package 3) type of material used
Dairy
Gas impermeable

19. Smoke was originally used as a _______ and now for ______
Radiation
Preservative; flavor
Fast; slow; heat; convection vs. conduction
Boiling water; steam

20. In heat preservations microorganisms are controlled by either...
Boiling water; steam
Gas impermeable
Entrapped air
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

21. Sulfur dioxide used in (2)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Entrapped air
1) concentration & dehydration 2) treating bulk stored grapes
Fall; increase

22. Steam displacement is limited to products without large amounts of __________ _____ .
1) inorganic agents 2) organic agents
90
Entrapped air
Thermal shock

23. The preservative effect of heat processing is due to the...
Seaming; canned
Radiation; ions; radicals; microorganisms
1) food product 2) size of package 3) type of material used
Denaturation of proteins

24. processes used to remove the water are referred to as...
Concentration and dehydration
Dairy
Commercial sterility
Radiation

25. salts & sugars...
Radiation
1 to 7
Reduce water activity and inhibit microorganisms growth
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

26. Inactivating contaminating organisms is...
Commercial sterility
1) benzoic acid 2) sorbic acid
1) salts & sugars 2) nitrates and nitrites
1) inorganic agents 2) organic agents

27. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Heat; refrigerated - frozen - concentrated; dehydrated
< 4.5
80; 90 C

28. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
Acid foods
Entrapped air

29. 3 functions of a vacuum...
Sublethal; mild
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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
Headspace

30. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Diacetyl
1) benzoic acid 2) sorbic acid
Oxidizing; decomposes; oxygen
Biostatic effects of carbon dioxide are temperature dependent

31. Two groups of inorganic salts...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Bakery products
90% reduction
1) salts & sugars 2) nitrates and nitrites

32. In acid foods bringing the slowest heating point in the can to...
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
Sublethal; mild
Entrapped air
90

33. Physical Preservation (4 techniques)
Boiling water; steam
More sever heat processing (116-121
Diacetyl
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

34. Irradiated foods (6)
Pathogenic microorganisms; enzyme inactivation
1) concentration & dehydration 2) treating bulk stored grapes
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
90% reduction

35. Major concern of modified atmosphere packaging...
Acetic acid; ethyl acetate
1) concentration & dehydration 2) treating bulk stored grapes
Biostatic effects of carbon dioxide are temperature dependent
1 to 7

36. Benefits of optimal thermal process (2)...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) heating cost 2) product quality loss
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
Pathogenic microorganisms; enzyme inactivation

37. Acid Foods have pH of...
Low acid foods
< 4.5
Carbohydrates (sugars); undesirable spoilage
Application; commercial sterility

38. In steam displacement can is immediately...
Sublethal; mild
Dehydration
Reduced; 20
Seamed

39. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Clostridium botulinum
Eggs
Fall; increase
1 to 7

40. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Seamed
Ethanol
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

41. Two organic acids...
1) benzoic acid 2) sorbic acid
Soy sauce
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

42. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Steam; headspace
Seaming; canned
Gas impermeable
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

43. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
PH
Yeast; ethanol; acetic acid; oxygen
Sublethal; mild
Carbohydrates (sugars); undesirable spoilage

44. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) benzoic acid 2) sorbic acid
Yeast; barley; sugars; carbon dioxide
More sever heat processing (116-121
Penetrate; surface treatment

45. Modified Atmosphere Packaging (MAP)...
Eggs
1) exposure to food to hot air dryers 2) freeze drying
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
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

46. Irradiation doesn't _______ well in food and is best for ________ ________ .
Food
Thermal shock
Ethanol
Penetrate; surface treatment

47. 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)
Concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Application; commercial sterility

48. 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
Low acid foods
Retard; hinder; mask
Increases; ceases; injury; death

49. Preservative effect of ______ _____ is only effective on microorganisms.
Acid foods & low acid foods
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
80; 90 C
Carbon dioxide

50. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Diacetyl
1) concentration & dehydration 2) treating bulk stored grapes
Application; commercial sterility
Boiling water; steam