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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. Fruits and some tomato products are...
Low acid foods
Seamed
Application; commercial sterility
Acid foods

2. processes used to remove the water are referred to as...
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
Concentration and dehydration
More sever heat processing (116-121
Ethanol

3. no CAP packages are in...
Commercial use
1) evaporation 2) freeze concentration
1) food product 2) size of package 3) type of material used
Alcohol - yogurts - spirits - etc.

4. ______ _____ and _____ are pasteurized after filling
Oxidizing; decomposes; oxygen
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
Fruit juices; beer

5. Two organic acids...
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) benzoic acid 2) sorbic acid
Fermentation
1) heating cost 2) product quality loss

6. Chilling preservation is widely used as short term preservation because it slows (4)...
1) food product 2) size of package 3) type of material used
Fast; slow; heat; convection vs. conduction
PH
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

7. Optimal thermal process is the _____ treatment that achieves ______ _______
Commercial use
Minimum; commercial sterility
Penetrate; surface treatment
Clostridium botulinum

8. Factors needed to produce commercial sterility (5)...
Acid foods & low acid foods
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 to 7
Headspace

9. Low acid foods require...
90% reduction
< 4.5
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
More sever heat processing (116-121

10. Inactivating contaminating organisms is...
Antimicrobial agents
Commercial sterility
Boiling water; steam
Use of high temperature to destroy microorganisms

11. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Use of high temperature to destroy microorganisms
Carbon dioxide
Yeast; barley; sugars; carbon dioxide
Acidity; water activity; chilling

12. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Headspace
Alcohol - yogurts - spirits - etc.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

13. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Temperature; undesirable
18; crystallization
Soy sauce
Retard; hinder; mask

14. _____ or _____ exposures to high temperatures induces stress Which may cause injury
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
Temperature; undesirable
> 4.5
Sublethal; mild

15. Smoke was originally used as a _______ and now for ______
Preservative; flavor
80; 90 C
Commercial use
Soy sauce

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

17. Acid Foods have pH of...
< 4.5
Gas impermeable
Food additives
E-beams & Cobalt 60

18. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Carbohydrates (sugars); undesirable spoilage
Eggs
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

19. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) concentration & dehydration 2) treating bulk stored grapes
90% reduction
Seaming; canned
Bakery products

20. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Entrapped air
Heat; refrigerated - frozen - concentrated; dehydrated
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
< 4.5

21. Shelf Life and safety is influenced by (5)...
Lactic acid; hexoses
Condenses
PH
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

22. Sulfur dioxide used in (2)...
Acid foods & low acid foods
Concentration and dehydration
1) concentration & dehydration 2) treating bulk stored grapes
Bakery products

23. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Seaming; cooling
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Steam; headspace

24. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Food
1) benzoic acid 2) sorbic acid
1 to 7

25. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Heat; refrigerated - frozen - concentrated; dehydrated
Pathogenic microorganisms; enzyme inactivation
PH
Low acid foods

26. In acid foods bringing the slowest heating point in the can to...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90
Yeast; barley; sugars; carbon dioxide
Clostridium botulinum

27. M. tuberculosis is destroyed in...
Application; commercial sterility
Dairy
Commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

28. Antibiotics are not universally permitted as...
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
Lactic acid; hexoses
Eggs
Food additives

29. Canned foods are divided into 2 groups based on pH...
90% reduction
Yeast; barley; sugars; carbon dioxide
Fermentation
Acid foods & low acid foods

30. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
PH
Radiation; ions; radicals; microorganisms
Preservative; flavor
90

31. Unfilled volume of a hermetic food container is referred to as the __________ .
Food
Headspace
Commercial sterility
18; crystallization

32. EtO is used to _____ package materials for asceptic products
Temperature; undesirable
18; crystallization
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
Sterilize

33. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Pathogenic microorganisms; enzyme inactivation
Increases; ceases; injury; death
Commercial sterility
Steam; headspace

34. In steam displacement vacuum pulled as steam __________ .
Condenses
Dehydration
Fast; slow; heat; convection vs. conduction
Headspace

35. Modified Atmosphere Packaging (MAP)...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acetic acid; ethyl acetate
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
Sublethal; mild

36. Chemical Preservation (2 techniques)
Low acid foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) inorganic agents 2) organic agents
Heat; refrigerated - frozen - concentrated; dehydrated

37. Propionic acid is used in...
Fall; increase
Denaturation of proteins
Bakery products
Concentration and dehydration

38. Irradiated foods (6)
Ethanol
80; 90 C
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Penetrate; surface treatment
Concentration and dehydration
Fall; increase

40. Pasteurization is a ___________ _______ heat treatment.
Food additives
Increases; ceases; injury; death
Relatively mild
Radiation

41. 3 methods for producing a vacuum...
Acid foods & low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fermentation
Denaturation of proteins

42. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
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
Application; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

43. nitrates and nitrites target...
Clostridium botulinum
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
Fast; slow; heat; convection vs. conduction
Fruit juices; beer

44. The temperature for chilling preservation is...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Entrapped air
Eggs
1 to 7

45. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) food product 2) size of package 3) type of material used
90% reduction
Acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

46. _______ is injected into _____ to displace air in steam displacement.
Increases; ceases; injury; death
Steam; headspace
Chemical preservative
Boiling water; steam

47. Methods used to dehydrate (2)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Carbon dioxide
Acid foods & low acid foods
1) exposure to food to hot air dryers 2) freeze drying

48. Vegetables - meat - and fish are...
1 to 7
Low acid foods
Fruit juices; beer
Boiling water; steam

49. FDA definition of chemical preservation...
Reduced; 20
Preservative; flavor
Lactic acid; hexoses
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

50. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Sublethal; mild
Low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
Fall; increase