Test your basic knowledge |

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. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Fruit juices; beer
1) heating cost 2) product quality loss
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated

2. Sulfur dioxide used in (2)...
E-beams & Cobalt 60
1) concentration & dehydration 2) treating bulk stored grapes
Concentration and dehydration
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

3. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
< 4.5
Radiation; ions; radicals; microorganisms
Seaming; cooling
Penetrate; surface treatment

4. Chemical Preservation (2 techniques)
Low acid foods
1) salts & sugars 2) nitrates and nitrites
Seamed
1) inorganic agents 2) organic agents

5. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Carbon dioxide
Radiation; ions; radicals; microorganisms
Soy sauce
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

6. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
1) evaporation 2) freeze concentration
> 4.5
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

7. 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
1 to 7
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
Food

8. What is an example of a fermentation reaction?
Denaturation of proteins
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acidity; water activity; chilling
Alcohol - yogurts - spirits - etc.

9. Antimicrobrials lower
1) benzoic acid 2) sorbic acid
Bakery products
PH
Yeast; ethanol; acetic acid; oxygen

10. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) exposure to food to hot air dryers 2) freeze drying

11. Two sources of irradiation...
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
E-beams & Cobalt 60
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) salts & sugars 2) nitrates and nitrites

12. FDA definition of chemical preservation...
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
< 4.5
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
Increases; ceases; injury; death

13. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Soy sauce
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Sublethal; mild
Carbohydrates (sugars); undesirable spoilage

14. Unfilled volume of a hermetic food container is referred to as the __________ .
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Headspace
Alcohol - yogurts - spirits - etc.
Fruit juices; beer

15. Lactic acid fermentation produces ________ .
PH
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Diacetyl
Acetic acid; ethyl acetate

16. In steam displacement can is immediately...
Thermal shock
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Heat; refrigerated - frozen - concentrated; dehydrated
Seamed

17. Canned foods are divided into 2 groups based on pH...
Lactic acid; hexoses
Dehydration
Acid foods & low acid foods
90

18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Lactic acid; hexoses
1) salts & sugars 2) nitrates and nitrites
Commercial use
Oxidizing; decomposes; oxygen

19. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Condenses
Bacterial; logarithmic
PH

20. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
More sever heat processing (116-121
Food additives
Carbohydrates (sugars); undesirable spoilage
Sterilize

21. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Heat; refrigerated - frozen - concentrated; dehydrated
Chemical preservative
Antimicrobial agents

22. Low acid foods require...
Acid foods
1) salts & sugars 2) nitrates and nitrites
Temperature; undesirable
More sever heat processing (116-121

23. nitrates and nitrites target...
Bakery products
1 to 7
Clostridium botulinum
Water

24. The main premise in heat preservation...
Acetic acid; ethyl acetate
Use of high temperature to destroy microorganisms
Biostatic effects of carbon dioxide are temperature dependent
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

25. Methods used to concentrate (2)
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
Pickles - sauerkraut - and fermented milks
1) evaporation 2) freeze concentration
Bakery products

26. 3 functions of a vacuum...
Pathogenic microorganisms; enzyme inactivation
18; crystallization
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

27. Two organic acids...
90% reduction
Food additives
1) benzoic acid 2) sorbic acid
Acidity; water activity; chilling

28. Freezing is similar to conventional...
Boiling water; steam
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Dehydration
Eggs

29. controlled atmosphere packaging (CAP) is...
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 to 7
Acetic acid; ethyl acetate
1) heating cost 2) product quality loss

30. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
1) heating cost 2) product quality loss
Reduced; 20
Temperature; undesirable

31. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Heat; refrigerated - frozen - concentrated; dehydrated
Penetrate; surface treatment
Seaming; canned
Ethanol

32. Major concern of modified atmosphere packaging...
Clostridium botulinum
Reduce water activity and inhibit microorganisms growth
Pickles - sauerkraut - and fermented milks
Biostatic effects of carbon dioxide are temperature dependent

33. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Seaming; canned
1) inorganic agents 2) organic agents
Acidity; water activity; chilling

34. Ethylene and propolyne oxides are classified as
90% reduction
Seamed
Antimicrobial agents
Fruit juices; beer

35. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduced; 20
Ethanol
Commercial use

36. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Commercial use
Retard; hinder; mask
Application; commercial sterility
1) inorganic agents 2) organic agents

37. The temperature for chilling preservation is...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1 to 7
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
Oxidizing; decomposes; oxygen

38. Steam displacement is limited to products without large amounts of __________ _____ .
Food additives
Entrapped air
Antimicrobial agents
Low acid foods

39. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Minimum; commercial sterility
Seamed
Boiling water; steam
PH

40. acetic & lactic acids are used in...
Heat; refrigerated - frozen - concentrated; dehydrated
Pickles - sauerkraut - and fermented milks
Pathogenic microorganisms; enzyme inactivation
Increases; ceases; injury; death

41. M. tuberculosis is destroyed in...
Pickles - sauerkraut - and fermented milks
Dairy
Acetic acid; ethyl acetate
Sublethal; mild

42. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Thermal shock
More sever heat processing (116-121
Denaturation of proteins
Pathogenic microorganisms; enzyme inactivation

43. Shelf Life and safety is influenced by (5)...
Dairy
Retard; hinder; mask
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Diacetyl

44. Propionic acid is used in...
Bakery products
Dehydration
Soy sauce
Commercial sterility

45. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Thermal shock
Increases; ceases; injury; death
Carbohydrates (sugars); undesirable spoilage
Chemical preservative

46. Thermal process is specific to (3)...
Entrapped air
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Pathogenic microorganisms; enzyme inactivation
1) heating cost 2) product quality loss

47. salts & sugars...
1) evaporation 2) freeze concentration
Reduce water activity and inhibit microorganisms growth
Seaming; canned
1) benzoic acid 2) sorbic acid

48. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
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
Penetrate; surface treatment

49. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Dehydration
Eggs
1) benzoic acid 2) sorbic acid

50. In glass there is a risk of...
Food
Thermal shock
Seaming; cooling
1) food product 2) size of package 3) type of material used