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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.
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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. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) inorganic agents 2) organic agents
90% reduction
Low acid foods
Eggs

2. In acid foods bringing the slowest heating point in the can to...
90
Diacetyl
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Dairy

3. The temperature for chilling preservation is...
1 to 7
Denaturation of proteins
Seaming; canned
Alcohol - yogurts - spirits - etc.

4. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Yeast; barley; sugars; carbon dioxide
18; crystallization
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
E-beams & Cobalt 60

5. 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
Bacterial; logarithmic
Oxidizing; decomposes; oxygen
Bakery products

6. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Preservative; flavor
Condenses
Oxidizing; decomposes; oxygen
Biostatic effects of carbon dioxide are temperature dependent

7. Lactic acid bacteria all produce ______ ______ from __________
Diacetyl
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial sterility
Lactic acid; hexoses

8. Modified Atmosphere Packaging (MAP)...
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
Preservative; flavor
More sever heat processing (116-121
1) exposure to food to hot air dryers 2) freeze drying

9. Sensitivity of microorganisms to ______ expressed as D value
1) food product 2) size of package 3) type of material used
Preservative; flavor
Radiation
Fermentation

10. ________ spores may be assumed to have ________ order of death.
80; 90 C
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Food additives
Bacterial; logarithmic

11. Canned foods are divided into 2 groups based on pH...
Relatively mild
1) heating cost 2) product quality loss
Acid foods & low acid foods
Soy sauce

12. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Concentration and dehydration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Food

13. Smoke was originally used as a _______ and now for ______
Food additives
Preservative; flavor
Pathogenic microorganisms; enzyme inactivation
Sterilize

14. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Use of high temperature to destroy microorganisms
Steam; headspace
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

15. Chemical Preservation (2 techniques)
Fast; slow; heat; convection vs. conduction
1) inorganic agents 2) organic agents
Fermentation
Diacetyl

16. Sulfur dioxide used in (2)...
Heat; refrigerated - frozen - concentrated; dehydrated
Acidity; water activity; chilling
Chemical preservative
1) concentration & dehydration 2) treating bulk stored grapes

17. Antibiotics are not universally permitted as...
Thermal shock
Biostatic effects of carbon dioxide are temperature dependent
Food additives
Fermentation

18. 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.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Dehydration
Soy sauce
Gas impermeable

19. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Temperature; undesirable
Carbohydrates (sugars); undesirable spoilage

20. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Chemical preservative
Antimicrobial agents
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

21. Removal of _____ is important for preservation
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
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
Water
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

22. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pickles - sauerkraut - and fermented milks
Heat; refrigerated - frozen - concentrated; dehydrated
Entrapped air
Pathogenic microorganisms; enzyme inactivation

23. Low acid foods all have a 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
> 4.5
Pathogenic microorganisms; enzyme inactivation
Acetic acid; ethyl acetate

24. Freezing is similar to conventional...
Concentration and dehydration
Dehydration
More sever heat processing (116-121
Oxidizing; decomposes; oxygen

25. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Relatively mild
Ethanol
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; barley; sugars; carbon dioxide

26. Major concern of modified atmosphere packaging...
Gas impermeable
1) heating cost 2) product quality loss
Application; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent

27. Categories of chemical preservation (4)
Food additives
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

28. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Acid foods
Condenses
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

29. Vegetables - meat - and fish are...
Seaming; cooling
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
Fall; increase

30. M. tuberculosis is destroyed in...
Relatively mild
Dairy
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

31. Irradiation doesn't _______ well in food and is best for ________ ________ .
Increases; ceases; injury; death
Penetrate; surface treatment
Dehydration
1) benzoic acid 2) sorbic acid

32. What is an example of a fermentation reaction?
Carbohydrates (sugars); undesirable spoilage
Clostridium botulinum
Acidity; water activity; chilling
Alcohol - yogurts - spirits - etc.

33. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Chemical preservative
Acid foods
Seaming; cooling
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

34. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
E-beams & Cobalt 60
Food
Headspace

35. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Fruit juices; beer
Penetrate; surface treatment
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

36. Inactivating contaminating organisms is...
Commercial sterility
90
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
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

37. nitrates and nitrites target...
Heat; refrigerated - frozen - concentrated; dehydrated
Clostridium botulinum
Eggs
Pickles - sauerkraut - and fermented milks

38. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) concentration & dehydration 2) treating bulk stored grapes
Acetic acid; ethyl acetate
80; 90 C
Commercial use

39. Chilling preservation is widely used as short term preservation because it slows (4)...
Dehydration
Application; commercial sterility
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Commercial sterility

40. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Fermentation
> 4.5
Yeast; barley; sugars; carbon dioxide

41. _________ reactions preserve food products through the biology of the byproduct
Food
1 to 7
Fermentation
Reduced; 20

42. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Preservative; flavor
1) exposure to food to hot air dryers 2) freeze drying

43. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Antimicrobial agents
Bacterial; logarithmic
> 4.5

44. Freezing does (3)...
90% reduction
1 to 7
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

45. The main premise in heat preservation...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Use of high temperature to destroy microorganisms
Temperature; undesirable
Minimum; commercial sterility

46. Low acid foods require...
Retard; hinder; mask
1) salts & sugars 2) nitrates and nitrites
More sever heat processing (116-121
Reduced; 20

47. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Water
Seamed

48. Optimal thermal process is the _____ treatment that achieves ______ _______
Chemical preservative
Minimum; commercial sterility
Sterilize
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

49. Fruits and some tomato products are...
Bacterial; logarithmic
Acid foods
Condenses
Carbon dioxide

50. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Water
Thermal shock
Seamed

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Food Preservation And Processing

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