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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. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Antimicrobial agents
Condenses
Fermentation
Food

2. Unfilled volume of a hermetic food container is referred to as the __________ .
Commercial use
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fast; slow; heat; convection vs. conduction
Headspace

3. Steam displacement is limited to products without large amounts of __________ _____ .
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) heating cost 2) product quality loss
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Entrapped air

4. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Boiling water; steam
Seamed
Headspace

5. Chemical Preservation (2 techniques)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) inorganic agents 2) organic agents
1 to 7
Fermentation

6. 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
90
Radiation
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

7. Smoke was originally used as a _______ and now for ______
Low acid foods
Preservative; flavor
1) salts & sugars 2) nitrates and nitrites
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

8. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Alcohol - yogurts - spirits - etc.
Carbohydrates (sugars); undesirable spoilage
1) evaporation 2) freeze concentration
Steam; headspace

9. Pasteurization is a ___________ _______ heat treatment.
Concentration and dehydration
Food
Thermal shock
Relatively mild

10. acetic & lactic acids are used in...
Seaming; cooling
Boiling water; steam
Pickles - sauerkraut - and fermented milks
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

11. no CAP packages are in...
Concentration and dehydration
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) food product 2) size of package 3) type of material used
Commercial use

12. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Ethanol
Sublethal; mild
Commercial sterility

13. Sulfur dioxide used in (2)...
1) food product 2) size of package 3) type of material used
Carbohydrates (sugars); undesirable spoilage
Lactic acid; hexoses
1) concentration & dehydration 2) treating bulk stored grapes

14. Fruits and some tomato products are...
Denaturation of proteins
Increases; ceases; injury; death
Pathogenic microorganisms; enzyme inactivation
Acid foods

15. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
More sever heat processing (116-121
> 4.5

16. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
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
Application; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

17. processes used to remove the water are referred to as...
Concentration and dehydration
Soy sauce
Commercial use
Diacetyl

18. In heat preservations microorganisms are controlled by either...
1) exposure to food to hot air dryers 2) freeze drying
Yeast; ethanol; acetic acid; oxygen
Acetic acid; ethyl acetate
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

19. Modified Atmosphere Packaging (MAP)...
Antimicrobial agents
Penetrate; surface treatment
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
Food additives

20. Thermal process is specific to (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) evaporation 2) freeze concentration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Radiation; ions; radicals; microorganisms

21. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Clostridium botulinum
Penetrate; surface treatment
> 4.5

22. Lactic acid fermentation produces ________ .
Diacetyl
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; cooling
Concentration and dehydration

23. Methods used to dehydrate (2)
Relatively mild
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1 to 7
1) exposure to food to hot air dryers 2) freeze drying

24. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Diacetyl
Seaming; cooling
Minimum; commercial sterility

25. Lactic acid bacteria all produce ______ ______ from __________
Bacterial; logarithmic
Commercial sterility
Reduce water activity and inhibit microorganisms growth
Lactic acid; hexoses

26. salts & sugars...
Reduce water activity and inhibit microorganisms growth
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
Soy sauce

27. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
90
Application; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Oxidizing; decomposes; oxygen

28. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Steam; headspace
Acid foods & low acid foods

29. Methods used to concentrate (2)
Eggs
Entrapped air
1) evaporation 2) freeze concentration
> 4.5

30. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
90
Diacetyl
Ethanol
Lactic acid; hexoses

31. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Pickles - sauerkraut - and fermented milks
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
Temperature; undesirable

32. Acid Foods have pH of...
18; crystallization
< 4.5
90
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

33. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Relatively mild
Commercial use
Water

34. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Seaming; cooling
Soy sauce
Bakery products
1) benzoic acid 2) sorbic acid

35. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
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
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
Yeast; ethanol; acetic acid; oxygen

36. Sensitivity of microorganisms to ______ expressed as D value
Seamed
1) food product 2) size of package 3) type of material used
Radiation
Commercial use

37. FDA definition of chemical preservation...
Ethanol
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
Entrapped air
90% reduction

38. In glass there is a risk of...
Increases; ceases; injury; death
Denaturation of proteins
Thermal shock
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

39. controlled atmosphere packaging (CAP) is...
1) heating cost 2) product quality loss
Use of high temperature to destroy microorganisms
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

40. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Radiation; ions; radicals; microorganisms
Retard; hinder; mask
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) benzoic acid 2) sorbic acid

41. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
Entrapped air
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
Boiling water; steam

42. Vegetables - meat - and fish are...
80; 90 C
Fermentation
Low acid foods
1) salts & sugars 2) nitrates and nitrites

43. The main premise in heat preservation...
18; crystallization
Heat; refrigerated - frozen - concentrated; dehydrated
Use of high temperature to destroy microorganisms
Pickles - sauerkraut - and fermented milks

44. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Penetrate; surface treatment
Dehydration
Yeast; barley; sugars; carbon dioxide
Sublethal; mild

45. To minimize problems with modified atmosphere packaging (MAP) (4)...
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) exposure to food to hot air dryers 2) freeze drying
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
Increases; ceases; injury; death

46. Salmonella is destroyed in...
1) salts & sugars 2) nitrates and nitrites
Eggs
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
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

47. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Food additives
PH
Radiation; ions; radicals; microorganisms

48. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
1) food product 2) size of package 3) type of material used
Yeast; barley; sugars; carbon dioxide
Acid foods & low acid foods

49. What is an example of a fermentation reaction?
Pathogenic microorganisms; enzyme inactivation
Alcohol - yogurts - spirits - etc.
Yeast; ethanol; acetic acid; oxygen
Antimicrobial agents

50. 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
80; 90 C
Fast; slow; heat; convection vs. conduction
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods