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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. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Yeast; ethanol; acetic acid; oxygen
Ethanol
Commercial use

2. Antibiotics are not universally permitted as...
Preservative; flavor
Bakery products
Fast; slow; heat; convection vs. conduction
Food additives

3. Pasteurization is a ___________ _______ heat treatment.
Condenses
Retard; hinder; mask
Increases; ceases; injury; death
Relatively mild

4. Propionic acid is used in...
1) inorganic agents 2) organic agents
Sterilize
Bakery products
Seaming; canned

5. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Chemical preservative
Preservative; flavor
Radiation

6. Benefits of optimal thermal process (2)...
< 4.5
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) heating cost 2) product quality loss

7. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
80; 90 C
18; crystallization
Relatively mild
Fall; increase

8. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Boiling water; steam
Concentration and dehydration
90

9. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Sterilize
Heat; refrigerated - frozen - concentrated; dehydrated
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Reduced; 20

10. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Penetrate; surface treatment
Boiling water; steam
Radiation
Ethanol

11. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Thermal shock
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
Dehydration

12. Major concern of modified atmosphere packaging...
1 to 7
Acid foods & low acid foods
Biostatic effects of carbon dioxide are temperature dependent
Bakery products

13. FDA definition of chemical preservation...
Acid foods & low acid foods
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) heating cost 2) product quality loss

14. Categories of chemical preservation (4)
Water
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Application; commercial sterility
E-beams & Cobalt 60

15. Steam displacement is limited to products without large amounts of __________ _____ .
Sublethal; mild
Entrapped air
Yeast; barley; sugars; carbon dioxide
Diacetyl

16. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Soy sauce

17. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Thermal shock
Seaming; cooling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

18. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Pickles - sauerkraut - and fermented milks
Heat; refrigerated - frozen - concentrated; dehydrated
Retard; hinder; mask
> 4.5

19. M. tuberculosis is destroyed in...
Application; commercial sterility
Dairy
Dehydration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

20. Freezing does (3)...
Ethanol
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Pathogenic microorganisms; enzyme inactivation
< 4.5

21. 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.
Gas impermeable
Radiation; ions; radicals; microorganisms
Alcohol - yogurts - spirits - etc.
Denaturation of proteins

22. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling
1) benzoic acid 2) sorbic acid
18; crystallization

23. Lactic acid fermentation produces ________ .
Seaming; canned
1) benzoic acid 2) sorbic acid
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Diacetyl

24. Low acid foods all have a pH...
> 4.5
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Soy sauce
Lactic acid; hexoses

25. Ethylene and propolyne oxides are classified as
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Antimicrobial agents
Entrapped air
Pathogenic microorganisms; enzyme inactivation

26. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Application; commercial sterility
Minimum; commercial sterility
Fast; slow; heat; convection vs. conduction
Reduce water activity and inhibit microorganisms growth

27. Smoke was originally used as a _______ and now for ______
Fast; slow; heat; convection vs. conduction
Preservative; flavor
Condenses
Soy sauce

28. To minimize problems with modified atmosphere packaging (MAP) (4)...
Concentration and dehydration
Condenses
Radiation; ions; radicals; 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

29. Modified Atmosphere Packaging (MAP)...
Temperature; undesirable
Reduced; 20
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
Antimicrobial agents

30. Shelf Life and safety is influenced by (5)...
Chemical preservative
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Entrapped air
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

31. 4 factors affecting heat resistance in microorganisms
Reduce water activity and inhibit microorganisms growth
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Bakery products
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

32. Factors needed to produce commercial sterility (5)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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
Preservative; flavor
Commercial use

33. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fermentation
Entrapped air
More sever heat processing (116-121
Reduced; 20

34. Lactic acid bacteria all produce ______ ______ from __________
Oxidizing; decomposes; oxygen
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Lactic acid; hexoses
Chemical preservative

35. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Radiation
Retard; hinder; mask
Bakery products

36. In heat preservations microorganisms are controlled by either...
Application; commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Carbon dioxide
Seaming; canned

37. salts & sugars...
80; 90 C
Reduce water activity and inhibit microorganisms growth
Boiling water; steam
1) benzoic acid 2) sorbic acid

38. Two sources of irradiation...
E-beams & Cobalt 60
Condenses
Pathogenic microorganisms; enzyme inactivation
Commercial use

39. Irradiated foods (6)
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Pickles - sauerkraut - and fermented milks
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

40. Two organic acids...
1) evaporation 2) freeze concentration
Seaming; cooling
Heat; refrigerated - frozen - concentrated; dehydrated
1) benzoic acid 2) sorbic acid

41. Sensitivity of microorganisms to ______ expressed as D value
Sublethal; mild
Steam; headspace
Radiation
Acetic acid; ethyl acetate

42. Fruits and some tomato products are...
1) concentration & dehydration 2) treating bulk stored grapes
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Acid foods
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

43. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) heating cost 2) product quality loss
Application; commercial sterility
Commercial sterility
Acid foods

44. In steam displacement can is immediately...
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
Seamed
Seaming; cooling
Soy sauce

45. In acid foods bringing the slowest heating point in the can to...
1) inorganic agents 2) organic agents
Water
90
Diacetyl

46. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Minimum; commercial sterility
Food
Acid foods

47. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Preservative; flavor
1 to 7
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Ethanol

48. Freezing is similar to conventional...
Alcohol - yogurts - spirits - etc.
Carbohydrates (sugars); undesirable spoilage
Fruit juices; beer
Dehydration

49. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Acetic acid; ethyl acetate
Carbohydrates (sugars); undesirable spoilage
Water
Bakery products

50. Salmonella is destroyed in...
Radiation; ions; radicals; microorganisms
Eggs
Acidity; water activity; chilling
Seaming; canned