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. Sensitivity of microorganisms to ______ expressed as D value
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Seaming; cooling
Radiation
Denaturation of proteins

2. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask
Water

3. Unfilled volume of a hermetic food container is referred to as the __________ .
80; 90 C
Headspace
Acidity; water activity; chilling
Temperature; undesirable

4. Chilling preservation is widely used as short term preservation because it slows (4)...
Food
Fall; increase
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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

5. nitrates and nitrites target...
Carbon dioxide
Clostridium botulinum
E-beams & Cobalt 60
Radiation

6. Antimicrobrials lower
90
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Acidity; water activity; chilling
PH

7. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Oxidizing; decomposes; oxygen
> 4.5
Carbon dioxide

8. EtO is used to _____ package materials for asceptic products
Food additives
Sterilize
Gas impermeable
E-beams & Cobalt 60

9. ________ spores may be assumed to have ________ order of death.
Seamed
Clostridium botulinum
Bacterial; logarithmic
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

10. Lactic acid bacteria all produce ______ ______ from __________
Thermal shock
Lactic acid; hexoses
90
1) heating cost 2) product quality loss

11. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Food additives
Lactic acid; hexoses
Yeast; ethanol; acetic acid; oxygen

12. FDA definition of chemical preservation...
Water
1) salts & sugars 2) nitrates and nitrites
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

13. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Oxidizing; decomposes; oxygen
1) salts & sugars 2) nitrates and nitrites

14. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) evaporation 2) freeze concentration
Gas impermeable
80; 90 C
Ethanol

15. Benefits of optimal thermal process (2)...
Application; commercial sterility
Lactic acid; hexoses
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
1) heating cost 2) product quality loss

16. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Eggs
Pathogenic microorganisms; enzyme inactivation
Condenses

17. _________ reactions preserve food products through the biology of the byproduct
Chemical preservative
Fermentation
Pickles - sauerkraut - and fermented milks
Commercial use

18. ______ _____ and _____ are pasteurized after filling
Thermal shock
Commercial use
Fruit juices; beer
Yeast; barley; sugars; carbon dioxide

19. The main premise in heat preservation...
Denaturation of proteins
Reduce water activity and inhibit microorganisms growth
Use of high temperature to destroy microorganisms
1 to 7

20. In glass there is a risk of...
Heat; refrigerated - frozen - concentrated; dehydrated
Minimum; commercial sterility
Thermal shock
Fermentation

21. Shelf Life and safety is influenced by (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
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Carbon dioxide
Increases; ceases; injury; death

22. Two sources of irradiation...
E-beams & Cobalt 60
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Yeast; ethanol; acetic acid; oxygen
Eggs

23. Inactivating contaminating organisms is...
Ethanol
Commercial sterility
90% reduction
Reduced; 20

24. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Ethanol
Reduced; 20
Lactic acid; hexoses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

25. In vacuum packaging food is placed in a _____ ______ package and air is removed to prevent grwoth or aerobic spoilage organism - shrinkage - oxidation - and color degredation.
Clostridium botulinum
Eggs
Gas impermeable
Fermentation

26. Methods used to dehydrate (2)
Radiation; ions; radicals; microorganisms
1) exposure to food to hot air dryers 2) freeze drying
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Food

27. Steam displacement is limited to products without large amounts of __________ _____ .
Ethanol
Thermal shock
Dehydration
Entrapped air

28. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
1) benzoic acid 2) sorbic acid
Fermentation
Fruit juices; beer

29. The preservative effect of heat processing is due to the...
Bacterial; logarithmic
Bakery products
Denaturation of proteins
Carbohydrates (sugars); undesirable spoilage

30. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
More sever heat processing (116-121
Increases; ceases; injury; death
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

31. Antibiotics are not universally permitted as...
Reduced; 20
Pickles - sauerkraut - and fermented milks
Food additives
Thermal shock

32. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Food additives
Sterilize
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

33. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Pathogenic microorganisms; enzyme inactivation
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Fermentation

34. Preservative effect of ______ _____ is only effective on microorganisms.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Carbon dioxide
Radiation
Fruit juices; beer

35. Smoke was originally used as a _______ and now for ______
Pathogenic microorganisms; enzyme inactivation
Preservative; flavor
Eggs
Soy sauce

36. salts & sugars...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Reduce water activity and inhibit microorganisms growth
< 4.5
Gas impermeable

37. Chemical Preservation (2 techniques)
Bacterial; logarithmic
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
1) inorganic agents 2) organic agents
E-beams & Cobalt 60

38. processes used to remove the water are referred to as...
< 4.5
Acid foods & low acid foods
Dairy
Concentration and dehydration

39. no CAP packages are in...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) salts & sugars 2) nitrates and nitrites
Minimum; commercial sterility
Commercial use

40. Freezing is similar to conventional...
Dehydration
Application; commercial sterility
Preservative; flavor
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

41. Two organic acids...
1) benzoic acid 2) sorbic acid
Thermal shock
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Soy sauce

42. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Relatively mild
Fall; increase
Condenses

43. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
< 4.5
Pathogenic microorganisms; enzyme inactivation
More sever heat processing (116-121
Commercial sterility

44. Thermal process is specific to (3)...
Yeast; ethanol; acetic acid; oxygen
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
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

45. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Dairy
1) food product 2) size of package 3) type of material used
Seaming; canned
1) evaporation 2) freeze concentration

46. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) concentration & dehydration 2) treating bulk stored grapes
Radiation; ions; radicals; microorganisms
Sublethal; mild
1) benzoic acid 2) sorbic acid

47. In acid foods bringing the slowest heating point in the can to...
Preservative; flavor
Commercial sterility
> 4.5
90

48. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
90
18; crystallization
Soy sauce
80; 90 C

49. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Yeast; barley; sugars; carbon dioxide
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Food
Lactic acid; hexoses

50. Low acid foods all have a pH...
Fall; increase
1) heating cost 2) product quality loss
Soy sauce
> 4.5