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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. no CAP packages are in...
Commercial use
Soy sauce
Boiling water; steam
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

2. Lactic acid bacteria all produce ______ ______ from __________
Clostridium botulinum
PH
Lactic acid; hexoses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

3. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
Acidity; water activity; chilling
Radiation; ions; radicals; microorganisms

4. nitrates and nitrites target...
Pathogenic microorganisms; enzyme inactivation
Clostridium botulinum
1 to 7
Radiation

5. Unfilled volume of a hermetic food container is referred to as the __________ .
Concentration and dehydration
Headspace
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; cooling

6. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Food additives
Yeast; ethanol; acetic acid; oxygen
90
Retard; hinder; mask

7. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
1) benzoic acid 2) sorbic acid
Commercial use
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

8. Chemical Preservation (2 techniques)
Steam; headspace
Fall; increase
Penetrate; surface treatment
1) inorganic agents 2) organic agents

9. 3 methods for producing a vacuum...
Acid foods & low acid foods
Radiation
Alcohol - yogurts - spirits - etc.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

10. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Pickles - sauerkraut - and fermented milks
Acid foods
Food
Clostridium botulinum

11. Methods used to dehydrate (2)
Denaturation of proteins
Increases; ceases; injury; death
Thermal shock
1) exposure to food to hot air dryers 2) freeze drying

12. In glass there is a risk of...
Thermal shock
Bakery products
Food additives
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

13. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
> 4.5
18; crystallization
Chemical preservative
Radiation; ions; radicals; microorganisms

14. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Application; commercial sterility
Antimicrobial agents
Heat; refrigerated - frozen - concentrated; dehydrated
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

15. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
90
Acid foods
80; 90 C
Alcohol - yogurts - spirits - etc.

16. The main premise in heat preservation...
Boiling water; steam
Fast; slow; heat; convection vs. conduction
Use of high temperature to destroy 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

17. controlled atmosphere packaging (CAP) is...
Condenses
Oxidizing; decomposes; oxygen
Fall; increase
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

18. Salmonella is destroyed in...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Eggs
80; 90 C

19. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; cooling
More sever heat processing (116-121
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

20. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Bakery products
Water
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

21. Physical Preservation (4 techniques)
Yeast; barley; sugars; carbon dioxide
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Carbon dioxide
1) benzoic acid 2) sorbic acid

22. processes used to remove the water are referred to as...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Radiation
Increases; ceases; injury; death
Concentration and dehydration

23. Benefits of optimal thermal process (2)...
1) exposure to food to hot air dryers 2) freeze drying
1) heating cost 2) product quality loss
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; cooling

24. Two organic acids...
Preservative; flavor
Biostatic effects of carbon dioxide are temperature dependent
Relatively mild
1) benzoic acid 2) sorbic acid

25. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Pathogenic microorganisms; enzyme inactivation
18; crystallization
Steam; headspace

26. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Antimicrobial agents
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Boiling water; steam

27. Smoke was originally used as a _______ and now for ______
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Minimum; commercial sterility
More sever heat processing (116-121
Preservative; flavor

28. Removal of _____ is important for preservation
Water
More sever heat processing (116-121
Penetrate; surface treatment
Eggs

29. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Reduce water activity and inhibit microorganisms growth
Biostatic effects of carbon dioxide are temperature dependent
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

30. Fruits and some tomato products are...
Acid foods
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask
Pathogenic microorganisms; enzyme inactivation

31. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
PH
Acidity; water activity; chilling
Sublethal; mild
Gas impermeable

32. Categories of chemical preservation (4)
Minimum; commercial sterility
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) exposure to food to hot air dryers 2) freeze drying
Ethanol

33. 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.
Fermentation
Gas impermeable
> 4.5
1) exposure to food to hot air dryers 2) freeze drying

34. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Reduced; 20
18; crystallization
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

35. Canned foods are divided into 2 groups based on pH...
90% reduction
Minimum; commercial sterility
Sublethal; mild
Acid foods & low acid foods

36. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Antimicrobial agents
Food additives
90% reduction
Yeast; barley; sugars; carbon dioxide

37. Steam displacement is limited to products without large amounts of __________ _____ .
Pathogenic microorganisms; enzyme inactivation
Entrapped air
Thermal shock
Condenses

38. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Reduced; 20
Pathogenic microorganisms; enzyme inactivation
Dehydration

39. _______ is injected into _____ to displace air in steam displacement.
Application; commercial sterility
Alcohol - yogurts - spirits - etc.
Steam; headspace
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

40. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Low acid 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
Application; commercial sterility
Fast; slow; heat; convection vs. conduction

41. In steam displacement can is immediately...
Seamed
1) inorganic agents 2) organic agents
Sublethal; mild
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

42. Irradiated foods (6)
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) evaporation 2) freeze concentration
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

43. The preservative effect of heat processing is due to the...
Antimicrobial agents
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
Denaturation of proteins
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

44. 3 functions of a vacuum...
Carbon dioxide
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Penetrate; surface treatment

45. Irradiation doesn't _______ well in food and is best for ________ ________ .
Entrapped air
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
Penetrate; surface treatment
Low acid foods

46. Inactivating contaminating organisms is...
Commercial sterility
Temperature; undesirable
Boiling water; steam
Entrapped air

47. Freezing does (3)...
< 4.5
Application; commercial sterility
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Dehydration

48. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
18; crystallization
Low acid foods
PH
Retard; hinder; mask

49. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Use of high temperature to destroy microorganisms
Fermentation
Sublethal; mild

50. Lactic acid fermentation produces ________ .
Antimicrobial agents
Entrapped air
Diacetyl
Denaturation of proteins