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. Shelf Life and safety is influenced by (5)...
1) concentration & dehydration 2) treating bulk stored grapes
Heat; refrigerated - frozen - concentrated; dehydrated
Yeast; ethanol; acetic acid; oxygen
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

2. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
90% reduction
Acetic acid; ethyl acetate
Oxidizing; decomposes; oxygen

3. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Low acid foods
Seaming; cooling
Retard; hinder; mask

4. acetic & lactic acids are used in...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent
Acidity; water activity; chilling
Pickles - sauerkraut - and fermented milks

5. In glass there is a risk of...
1) heating cost 2) product quality loss
Thermal shock
Soy sauce
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

6. Smoke was originally used as a _______ and now for ______
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Preservative; flavor
1) concentration & dehydration 2) treating bulk stored grapes
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

7. Steam displacement is limited to products without large amounts of __________ _____ .
Steam; headspace
Lactic acid; hexoses
Penetrate; surface treatment
Entrapped air

8. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
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
Lactic acid; hexoses
1) exposure to food to hot air dryers 2) freeze drying

9. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Soy sauce
Pathogenic microorganisms; enzyme inactivation
Thermal shock
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

10. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Yeast; ethanol; acetic acid; oxygen
Carbon dioxide
Soy sauce
Reduce water activity and inhibit microorganisms growth

11. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) food product 2) size of package 3) type of material used
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Concentration and dehydration
18; crystallization

12. Categories of chemical preservation (4)
Entrapped air
1) salts & sugars 2) nitrates and nitrites
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

13. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
1 to 7
Acetic acid; ethyl acetate
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

14. In acid foods bringing the slowest heating point in the can to...
90
Bakery products
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Antimicrobial agents

15. Low acid foods require...
More sever heat processing (116-121
Food
1) benzoic acid 2) sorbic acid
Concentration and dehydration

16. no CAP packages are in...
1) food product 2) size of package 3) type of material used
Fall; increase
Commercial use
Lactic acid; hexoses

17. Low acid foods all have a pH...
Dehydration
Boiling water; steam
Use of high temperature to destroy microorganisms
> 4.5

18. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
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
Seaming; canned
Carbon dioxide
Low acid foods

19. Thermal process is specific to (3)...
Acid foods & low acid foods
Dairy
Clostridium botulinum
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

20. Physical Preservation (4 techniques)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent

21. The temperature for chilling preservation is...
Acid foods & low acid foods
1 to 7
1) food product 2) size of package 3) type of material used
Soy sauce

22. Canned foods are divided into 2 groups based on pH...
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
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
Acid foods & low acid foods
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

23. Preservative effect of ______ _____ is only effective on microorganisms.
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) exposure to food to hot air dryers 2) freeze drying
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
Carbon dioxide

24. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Use of high temperature to destroy microorganisms
Yeast; ethanol; acetic acid; oxygen
Lactic acid; hexoses
Steam; headspace

25. _______ is injected into _____ to displace air in steam displacement.
Seamed
Steam; headspace
Use of high temperature to destroy microorganisms
Radiation

26. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
18; crystallization
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

27. In steam displacement vacuum pulled as steam __________ .
< 4.5
Eggs
Condenses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

28. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Ethanol
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbohydrates (sugars); undesirable spoilage

29. Lactic acid bacteria all produce ______ ______ from __________
Dehydration
Sublethal; mild
Lactic acid; hexoses
Carbohydrates (sugars); undesirable spoilage

30. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Bakery products
Dehydration
Heat; refrigerated - frozen - concentrated; dehydrated

31. Inactivating contaminating organisms is...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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
Commercial sterility
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

32. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Lactic acid; hexoses
Increases; ceases; injury; death

33. nitrates and nitrites target...
1 to 7
1) salts & sugars 2) nitrates and nitrites
Ethanol
Clostridium botulinum

34. ______ _____ and _____ are pasteurized after filling
Chemical preservative
Heat; refrigerated - frozen - concentrated; dehydrated
Fruit juices; beer
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

35. Vegetables - meat - and fish are...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Low acid foods
1) heating cost 2) product quality loss
Fermentation

36. 4 factors affecting heat resistance in microorganisms
More sever heat processing (116-121
Ethanol
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Commercial sterility

37. Propionic acid is used in...
Bakery products
80; 90 C
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
PH

38. Chemical Preservation (2 techniques)
Low acid foods
More sever heat processing (116-121
1) inorganic agents 2) organic agents
Radiation

39. FDA definition of chemical preservation...
Thermal shock
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
1) concentration & dehydration 2) treating bulk stored grapes

40. Freezing is similar to conventional...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
Dehydration
Dairy

41. ________ spores may be assumed to have ________ order of death.
1) salts & sugars 2) nitrates and nitrites
Thermal shock
Bacterial; logarithmic
1) concentration & dehydration 2) treating bulk stored grapes

42. Two groups of inorganic salts...
Radiation; ions; radicals; microorganisms
Carbon dioxide
Boiling water; steam
1) salts & sugars 2) nitrates and nitrites

43. Modified Atmosphere Packaging (MAP)...
Biostatic effects of carbon dioxide are temperature dependent
PH
Boiling water; steam
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

44. 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
Reduced; 20
Carbohydrates (sugars); undesirable spoilage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

45. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Water
Penetrate; surface treatment
Acidity; water activity; chilling

46. Major concern of modified atmosphere packaging...
Eggs
Pathogenic microorganisms; enzyme inactivation
Biostatic effects of carbon dioxide are temperature dependent
1) evaporation 2) freeze concentration

47. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
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
Oxidizing; decomposes; oxygen
1) food product 2) size of package 3) type of material used
More sever heat processing (116-121

48. M. tuberculosis is destroyed in...
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
1) salts & sugars 2) nitrates and nitrites
Fall; increase
Dairy

49. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1) benzoic acid 2) sorbic acid
Fall; increase
Food

50. 3 functions of a vacuum...
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
Steam; headspace
Food
Carbohydrates (sugars); undesirable spoilage