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. EtO is used to _____ package materials for asceptic products
Fast; slow; heat; convection vs. conduction
Sterilize
Acid foods
Oxidizing; decomposes; oxygen

2. controlled atmosphere packaging (CAP) is...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Gas impermeable
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. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Preservative; flavor
Headspace
Fermentation

4. Lactic acid fermentation produces ________ .
Diacetyl
Seaming; canned
Oxidizing; decomposes; oxygen
Increases; ceases; injury; death

5. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
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
Sterilize
80; 90 C

6. Physical Preservation (4 techniques)
Reduced; 20
Concentration and dehydration
1) exposure to food to hot air dryers 2) freeze drying
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

7. Optimal thermal process is the _____ treatment that achieves ______ _______
Thermal shock
Oxidizing; decomposes; oxygen
Fruit juices; beer
Minimum; commercial sterility

8. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Increases; ceases; injury; death
> 4.5
Acetic acid; ethyl acetate
Commercial use

9. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Biostatic effects of carbon dioxide are temperature dependent
Minimum; commercial sterility
Carbohydrates (sugars); undesirable spoilage

10. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
80; 90 C
Steam; headspace
Application; commercial sterility
Yeast; barley; sugars; carbon dioxide

11. Unfilled volume of a hermetic food container is referred to as the __________ .
Condenses
Headspace
Radiation; ions; radicals; microorganisms
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

12. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Soy sauce
Water
Commercial use

13. 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
1) concentration & dehydration 2) treating bulk stored grapes
Seaming; cooling
E-beams & Cobalt 60

14. Lactic acid bacteria all produce ______ ______ from __________
Bakery products
Lactic acid; hexoses
18; crystallization
Radiation; ions; radicals; microorganisms

15. FDA definition of chemical preservation...
PH
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
E-beams & Cobalt 60
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

16. Irradiated foods (6)
1 to 7
Reduce water activity and inhibit microorganisms growth
Antimicrobial agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

17. ________ spores may be assumed to have ________ order of death.
Diacetyl
Bacterial; logarithmic
Eggs
Headspace

18. In steam displacement vacuum pulled as steam __________ .
Condenses
Commercial use
Yeast; ethanol; acetic acid; oxygen
Yeast; barley; sugars; carbon dioxide

19. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Fall; increase
Yeast; barley; sugars; carbon dioxide
1 to 7
Reduced; 20

20. In acid foods bringing the slowest heating point in the can to...
Oxidizing; decomposes; oxygen
Food additives
90
Sterilize

21. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Eggs
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Heat; refrigerated - frozen - concentrated; dehydrated
90% reduction

22. Preservative effect of ______ _____ is only effective on microorganisms.
Carbohydrates (sugars); undesirable spoilage
Carbon dioxide
Use of high temperature to destroy microorganisms
Concentration and dehydration

23. _______ is injected into _____ to displace air in steam displacement.
Carbohydrates (sugars); undesirable spoilage
Steam; headspace
18; crystallization
Low acid foods

24. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Bakery products
Increases; ceases; injury; death
90% reduction
1) heating cost 2) product quality loss

25. What is an example of a fermentation reaction?
Radiation
Reduce water activity and inhibit microorganisms growth
18; crystallization
Alcohol - yogurts - spirits - etc.

26. no CAP packages are in...
1) salts & sugars 2) nitrates and nitrites
< 4.5
Commercial use
Minimum; commercial sterility

27. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Chemical preservative
Increases; ceases; injury; death
Seaming; canned
1) evaporation 2) freeze concentration

28. 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
Radiation; ions; radicals; microorganisms
> 4.5
Food

29. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Oxidizing; decomposes; oxygen
Chemical preservative
Reduced; 20
Clostridium botulinum

30. Salmonella is destroyed in...
18; crystallization
Eggs
Diacetyl
Sterilize

31. Low acid foods require...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
90% reduction
More sever heat processing (116-121
Food

32. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Entrapped air
More sever heat processing (116-121

33. Sensitivity of microorganisms to ______ expressed as D value
Fast; slow; heat; convection vs. conduction
Seaming; canned
More sever heat processing (116-121
Radiation

34. Removal of _____ is important for preservation
Water
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
More sever heat processing (116-121
Headspace

35. In steam displacement can is immediately...
Yeast; barley; sugars; carbon dioxide
Seaming; cooling
1 to 7
Seamed

36. Chemical Preservation (2 techniques)
Retard; hinder; mask
Headspace
1) inorganic agents 2) organic agents
Fast; slow; heat; convection vs. conduction

37. The preservative effect of heat processing is due to the...
Denaturation of proteins
Fruit juices; beer
Gas impermeable
Reduce water activity and inhibit microorganisms growth

38. _________ reactions preserve food products through the biology of the byproduct
Acetic acid; ethyl acetate
Boiling water; steam
Fermentation
Soy sauce

39. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Food additives
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
Soy sauce
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

40. Shelf Life and safety is influenced by (5)...
Fruit juices; beer
Yeast; barley; sugars; carbon dioxide
Use of high temperature to destroy microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

41. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) food product 2) size of package 3) type of material used
Fast; slow; heat; convection vs. conduction
Clostridium botulinum

42. 3 functions of a vacuum...
Retard; hinder; mask
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
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

43. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Soy sauce
Acid foods
Retard; hinder; mask
1) inorganic agents 2) organic agents

44. Categories of chemical preservation (4)
90
Concentration and dehydration
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

45. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Temperature; undesirable
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. In glass there is a risk of...
Use of high temperature to destroy microorganisms
Thermal shock
Seamed
Soy sauce

47. Smoke was originally used as a _______ and now for ______
Dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
Clostridium botulinum
Preservative; flavor

48. Two organic acids...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) benzoic acid 2) sorbic acid
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
Condenses

49. The temperature for chilling preservation is...
Retard; hinder; mask
Application; commercial sterility
1 to 7
Reduce water activity and inhibit microorganisms growth

50. Acid Foods have pH of...
Steam; headspace
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
Minimum; commercial sterility
< 4.5