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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. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Entrapped air
Penetrate; surface treatment
Sublethal; mild
Low acid foods

2. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) inorganic agents 2) organic agents
Yeast; ethanol; acetic acid; oxygen
Oxidizing; decomposes; oxygen
Entrapped air

3. Factors needed to produce commercial sterility (5)...
Sublethal; mild
Clostridium botulinum
Pathogenic microorganisms; enzyme inactivation
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

4. ________ spores may be assumed to have ________ order of death.
Relatively mild
Bacterial; logarithmic
1) concentration & dehydration 2) treating bulk stored grapes
Thermal shock

5. Removal of _____ is important for preservation
Water
Radiation
Clostridium botulinum
Commercial use

6. In glass there is a risk of...
Thermal shock
Antimicrobial agents
Yeast; ethanol; acetic acid; oxygen
90

7. The main premise in heat preservation...
18; crystallization
Water
Acid foods & low acid foods
Use of high temperature to destroy microorganisms

8. Two groups of inorganic salts...
Temperature; undesirable
1) inorganic agents 2) organic agents
PH
1) salts & sugars 2) nitrates and nitrites

9. Two organic acids...
Yeast; barley; sugars; carbon dioxide
1) benzoic acid 2) sorbic acid
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Pickles - sauerkraut - and fermented milks

10. In steam displacement can is immediately...
Reduced; 20
Retard; hinder; mask
Seamed
1) salts & sugars 2) nitrates and nitrites

11. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Alcohol - yogurts - spirits - etc.
Fast; slow; heat; convection vs. conduction
Pickles - sauerkraut - and fermented milks

12. Irradiation doesn't _______ well in food and is best for ________ ________ .
Carbohydrates (sugars); undesirable spoilage
Pickles - sauerkraut - and fermented milks
Application; commercial sterility
Penetrate; surface treatment

13. acetic & lactic acids are used in...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sterilize
Pickles - sauerkraut - and fermented milks

14. EtO is used to _____ package materials for asceptic products
Penetrate; surface treatment
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Sterilize
< 4.5

15. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
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
18; crystallization
Headspace

16. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
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
More sever heat processing (116-121
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
Seaming; cooling

17. What is an example of a fermentation reaction?
Preservative; flavor
1) salts & sugars 2) nitrates and nitrites
Acid foods & low acid foods
Alcohol - yogurts - spirits - etc.

18. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Alcohol - yogurts - spirits - etc.
1) food product 2) size of package 3) type of material used
Commercial sterility

19. Unfilled volume of a hermetic food container is referred to as the __________ .
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Ethanol
Headspace
Pickles - sauerkraut - and fermented milks

20. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Pathogenic microorganisms; enzyme inactivation
Food additives
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

21. Two sources of irradiation...
Water
Yeast; ethanol; acetic acid; oxygen
E-beams & Cobalt 60
Fall; increase

22. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
90
Acidity; water activity; chilling
1 to 7

23. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
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
Food
Radiation
Carbon dioxide

24. The preservative effect of heat processing is due to the...
1 to 7
Application; commercial sterility
Denaturation of proteins
Increases; ceases; injury; death

25. 3 functions of a vacuum...
Yeast; ethanol; acetic acid; oxygen
Preservative; flavor
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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

26. controlled atmosphere packaging (CAP) is...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Radiation
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
Heat; refrigerated - frozen - concentrated; dehydrated

27. processes used to remove the water are referred to as...
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
18; crystallization
80; 90 C
Concentration and dehydration

28. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Seaming; cooling
Yeast; ethanol; acetic acid; oxygen
Clostridium botulinum

29. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fall; increase
Reduced; 20
Use of high temperature to destroy microorganisms
Gas impermeable

30. In steam displacement vacuum pulled as steam __________ .
Reduced; 20
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
Low acid foods
Condenses

31. Freezing is similar to conventional...
Food additives
Heat; refrigerated - frozen - concentrated; dehydrated
Dehydration
Carbohydrates (sugars); undesirable spoilage

32. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Temperature; undesirable
Application; commercial sterility
Food
Commercial sterility

33. Propionic acid is used in...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Bakery products
Water
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

34. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Headspace
1) salts & sugars 2) nitrates and nitrites
Yeast; ethanol; acetic acid; oxygen

35. Sensitivity of microorganisms to ______ expressed as D value
Low acid foods
Radiation
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

36. Antimicrobrials lower
Headspace
Yeast; barley; sugars; carbon dioxide
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
PH

37. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
E-beams & Cobalt 60
Yeast; ethanol; acetic acid; oxygen
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

38. In heat preservations microorganisms are controlled by either...
1) salts & sugars 2) nitrates and nitrites
Radiation; ions; radicals; microorganisms
Alcohol - yogurts - spirits - etc.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

39. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Acid foods & low acid foods
Relatively mild
Retard; hinder; mask
1) concentration & dehydration 2) treating bulk stored grapes

40. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acetic acid; ethyl acetate
Seamed
Concentration and dehydration

41. Physical Preservation (4 techniques)
Minimum; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fast; slow; heat; convection vs. conduction
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

42. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
90
1) heating cost 2) product quality loss
Fruit juices; beer

43. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Radiation
Yeast; barley; sugars; carbon dioxide
90

44. Vegetables - meat - and fish are...
Minimum; commercial sterility
Commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
Low acid foods

45. Salmonella is destroyed in...
1) concentration & dehydration 2) treating bulk stored grapes
Eggs
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used

46. _________ reactions preserve food products through the biology of the byproduct
Bacterial; logarithmic
Headspace
Fall; increase
Fermentation

47. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Soy sauce
90% reduction
Acetic acid; ethyl acetate
18; crystallization

48. Low acid foods all have a pH...
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
Alcohol - yogurts - spirits - etc.
Dairy
> 4.5

49. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Seamed
Ethanol
Concentration and dehydration
Boiling water; steam

50. Smoke was originally used as a _______ and now for ______
Sterilize
1) concentration & dehydration 2) treating bulk stored grapes
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Preservative; flavor