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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. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Thermal shock
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) benzoic acid 2) sorbic acid

2. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Fermentation
Retard; hinder; mask
Acidity; water activity; chilling
Pickles - sauerkraut - and fermented milks

3. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Diacetyl
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Boiling water; steam
80; 90 C

4. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death

5. Factors needed to produce commercial sterility (5)...
PH
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
E-beams & Cobalt 60
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

6. 3 functions of a vacuum...
1) benzoic acid 2) sorbic acid
Commercial sterility
Yeast; ethanol; acetic acid; oxygen
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

7. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Low acid foods
Minimum; commercial sterility
Pathogenic microorganisms; enzyme inactivation
Bakery products

8. 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.
1) evaporation 2) freeze concentration
Gas impermeable
Carbon dioxide
> 4.5

9. Ethylene and propolyne oxides are classified as
Antimicrobial agents
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
18; crystallization
Biostatic effects of carbon dioxide are temperature dependent

10. Optimal thermal process is the _____ treatment that achieves ______ _______
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Pickles - sauerkraut - and fermented milks
Minimum; commercial sterility
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

11. Thermal process is specific to (3)...
1 to 7
Oxidizing; decomposes; oxygen
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) particular food and its formulation & preparation 2) size of container 3) type of retort system

12. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Seamed
Ethanol
E-beams & Cobalt 60

13. nitrates and nitrites target...
Seaming; canned
Acid foods
Acetic acid; ethyl acetate
Clostridium botulinum

14. The temperature for chilling preservation is...
1) evaporation 2) freeze concentration
Oxidizing; decomposes; oxygen
1 to 7
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

15. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
1) exposure to food to hot air dryers 2) freeze drying
Pickles - sauerkraut - and fermented milks
Seaming; canned

16. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) heating cost 2) product quality loss

17. In acid foods bringing the slowest heating point in the can to...
PH
18; crystallization
90
Thermal shock

18. salts & sugars...
1) inorganic agents 2) organic agents
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
Reduce water activity and inhibit microorganisms growth
Application; commercial sterility

19. Sulfur dioxide used in (2)...
Condenses
Sublethal; mild
Antimicrobial agents
1) concentration & dehydration 2) treating bulk stored grapes

20. Lactic acid fermentation produces ________ .
1) benzoic acid 2) sorbic acid
Diacetyl
1) salts & sugars 2) nitrates and nitrites
Denaturation of proteins

21. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Acid foods & low acid foods
90% reduction
Increases; ceases; injury; death
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

22. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Acid foods
18; crystallization
Heat; refrigerated - frozen - concentrated; dehydrated
Steam; headspace

23. The main premise in heat preservation...
Biostatic effects of carbon dioxide are temperature dependent
Entrapped air
Use of high temperature to destroy microorganisms
Diacetyl

24. Chilling preservation is widely used as short term preservation because it slows (4)...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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
Commercial sterility

25. no CAP packages are in...
Use of high temperature to destroy microorganisms
Penetrate; surface treatment
Temperature; undesirable
Commercial use

26. Vegetables - meat - and fish are...
Low acid foods
Minimum; commercial sterility
Thermal shock
Acid foods & low acid foods

27. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
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
Boiling water; steam
Concentration and dehydration

28. 4 factors affecting heat resistance in microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Diacetyl
90% reduction
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

29. _________ reactions preserve food products through the biology of the byproduct
Carbon dioxide
> 4.5
1) food product 2) size of package 3) type of material used
Fermentation

30. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Food additives
Penetrate; surface treatment
Preservative; flavor
Seaming; cooling

31. Smoke was originally used as a _______ and now for ______
Alcohol - yogurts - spirits - etc.
Low acid foods
Preservative; flavor
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

32. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Acid foods
Fermentation
1) heating cost 2) product quality loss

33. controlled atmosphere packaging (CAP) is...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Lactic acid; hexoses
Fermentation
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

34. Low acid foods require...
Fall; increase
Minimum; commercial sterility
More sever heat processing (116-121
Headspace

35. processes used to remove the water are referred to as...
Concentration and dehydration
Condenses
Application; commercial sterility
Low acid foods

36. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Minimum; commercial sterility
90
Thermal shock
Reduced; 20

37. Removal of _____ is important for preservation
90% reduction
1) inorganic agents 2) organic agents
Fruit juices; beer
Water

38. Inactivating contaminating organisms is...
Commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Sterilize
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

39. 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
80; 90 C
Antimicrobial agents
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

40. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Yeast; barley; sugars; carbon dioxide
Ethanol
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Low acid foods

41. Shelf Life and safety is influenced by (5)...
Application; commercial sterility
Relatively mild
Minimum; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

42. In steam displacement vacuum pulled as steam __________ .
Condenses
1) evaporation 2) freeze concentration
Eggs
Clostridium botulinum

43. Physical Preservation (4 techniques)
Retard; hinder; mask
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Eggs
Sublethal; mild

44. _______ is injected into _____ to displace air in steam displacement.
Headspace
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) salts & sugars 2) nitrates and nitrites
Steam; headspace

45. Irradiation doesn't _______ well in food and is best for ________ ________ .
Bacterial; logarithmic
Use of high temperature to destroy microorganisms
1) food product 2) size of package 3) type of material used
Penetrate; surface treatment

46. To minimize problems with modified atmosphere packaging (MAP) (4)...
Temperature; undesirable
1) inorganic agents 2) organic agents
Reduce water activity and inhibit microorganisms growth
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

47. Sensitivity of microorganisms to ______ expressed as D value
Denaturation of proteins
Radiation
Bacterial; logarithmic
Sublethal; mild

48. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Acidity; water activity; chilling
Eggs
Carbohydrates (sugars); undesirable spoilage
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

49. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Sublethal; mild
Acid foods
Seaming; canned

50. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Fermentation
Application; commercial sterility
Water
Alcohol - yogurts - spirits - etc.