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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. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Temperature; undesirable
Yeast; ethanol; acetic acid; oxygen
1) heating cost 2) product quality loss
Fall; increase

2. Smoke was originally used as a _______ and now for ______
Seaming; canned
Fall; increase
Preservative; flavor
Acetic acid; ethyl acetate

3. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Food additives
Seaming; canned
1) salts & sugars 2) nitrates and nitrites
1) inorganic agents 2) organic agents

4. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
1 to 7
Low acid foods
Carbon dioxide

5. Lactic acid fermentation produces ________ .
Alcohol - yogurts - spirits - etc.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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
Diacetyl

6. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Denaturation of proteins
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
90% reduction
Alcohol - yogurts - spirits - etc.

7. Freezing does (3)...
Chemical preservative
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Clostridium botulinum
1 to 7

8. controlled atmosphere packaging (CAP) is...
Acidity; water activity; chilling
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
Soy sauce
Reduce water activity and inhibit microorganisms growth

9. M. tuberculosis is destroyed in...
Sterilize
80; 90 C
Dairy
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

10. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Heat; refrigerated - frozen - concentrated; dehydrated
Acid foods
Headspace
Acetic acid; ethyl acetate

11. nitrates and nitrites target...
Clostridium botulinum
Pathogenic microorganisms; enzyme inactivation
Commercial use
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

12. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Relatively mild
90
Biostatic effects of carbon dioxide are temperature dependent
Increases; ceases; injury; death

13. In steam displacement vacuum pulled as steam __________ .
Headspace
1) food product 2) size of package 3) type of material used
Clostridium botulinum
Condenses

14. Canned foods are divided into 2 groups based on pH...
Commercial use
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
Temperature; undesirable
Acid foods & low acid foods

15. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Pickles - sauerkraut - and fermented milks
80; 90 C
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Reduce water activity and inhibit microorganisms growth

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

17. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Minimum; commercial sterility
Retard; hinder; mask
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

18. Two groups of inorganic salts...
Heat; refrigerated - frozen - concentrated; dehydrated
1) food product 2) size of package 3) type of material used
Use of high temperature to destroy microorganisms
1) salts & sugars 2) nitrates and nitrites

19. Pasteurization is a ___________ _______ heat treatment.
Reduced; 20
Acidity; water activity; chilling
Relatively mild
< 4.5

20. In glass there is a risk of...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Minimum; commercial sterility
Thermal shock
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

21. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Oxidizing; decomposes; oxygen
Reduced; 20
Reduce water activity and inhibit microorganisms growth

22. Benefits of optimal thermal process (2)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Gas impermeable
1) heating cost 2) product quality loss
Increases; ceases; injury; death

23. Low acid foods require...
More sever heat processing (116-121
Fruit juices; beer
Thermal shock
Diacetyl

24. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Clostridium botulinum
Reduce water activity and inhibit microorganisms growth
1) evaporation 2) freeze concentration

25. Steam displacement is limited to products without large amounts of __________ _____ .
Concentration and dehydration
Entrapped air
Eggs
1 to 7

26. Ethylene and propolyne oxides are classified as
Acid foods & low acid foods
Use of high temperature to destroy microorganisms
Antimicrobial agents
Chemical preservative

27. Chilling preservation is widely used as short term preservation because it slows (4)...
Boiling water; steam
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Radiation; ions; radicals; microorganisms
Fruit juices; beer

28. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) exposure to food to hot air dryers 2) freeze drying
Bakery products
Oxidizing; decomposes; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

29. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Acidity; water activity; chilling
Pathogenic microorganisms; enzyme inactivation
Soy sauce
1 to 7

30. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Entrapped air
1) salts & sugars 2) nitrates and nitrites
Seaming; cooling
Dehydration

31. acetic & lactic acids are used in...
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Thermal shock
Pickles - sauerkraut - and fermented milks

32. _______ is injected into _____ to displace air in steam displacement.
Fall; increase
Commercial use
Steam; headspace
Fruit juices; beer

33. salts & sugars...
Preservative; flavor
Minimum; commercial sterility
Diacetyl
Reduce water activity and inhibit microorganisms growth

34. Antibiotics are not universally permitted as...
Food additives
Acidity; water activity; chilling
More sever heat processing (116-121
Acid foods

35. What is an example of a fermentation reaction?
1) concentration & dehydration 2) treating bulk stored grapes
Eggs
Commercial sterility
Alcohol - yogurts - spirits - etc.

36. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Oxidizing; decomposes; oxygen
1 to 7
18; crystallization
Yeast; barley; sugars; carbon dioxide

37. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Seaming; canned
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
> 4.5
Fall; increase

38. 3 functions of a vacuum...
1) concentration & dehydration 2) treating bulk stored grapes
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
Heat; refrigerated - frozen - concentrated; dehydrated
Acidity; water activity; chilling

39. Optimal thermal process is the _____ treatment that achieves ______ _______
1 to 7
Low acid foods
Minimum; commercial sterility
Reduced; 20

40. Removal of _____ is important for preservation
PH
1) food product 2) size of package 3) type of material used
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

41. Physical Preservation (4 techniques)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Lactic acid; hexoses
Sublethal; mild

42. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
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
Seamed
Headspace

43. In steam displacement can is immediately...
Radiation; ions; radicals; microorganisms
PH
Seamed
Reduced; 20

44. Lactic acid bacteria all produce ______ ______ from __________
Heat; refrigerated - frozen - concentrated; dehydrated
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121
Lactic acid; hexoses

45. Two sources of irradiation...
E-beams & Cobalt 60
90% reduction
1) evaporation 2) freeze concentration
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

46. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Low acid foods
Seamed
1) concentration & dehydration 2) treating bulk stored grapes

47. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Commercial sterility
Steam; headspace

48. 3 methods for producing a vacuum...
Oxidizing; decomposes; oxygen
Reduce water activity and inhibit microorganisms growth
Thermal shock
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

49. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Acid foods & low acid foods
Ethanol
Carbon dioxide
Reduced; 20

50. The temperature for chilling preservation is...
Sublethal; mild
1) salts & sugars 2) nitrates and nitrites
1 to 7
Acid foods