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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. Antimicrobrials lower
Eggs
Temperature; undesirable
Chemical preservative
PH

2. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) evaporation 2) freeze concentration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
90
Heat; refrigerated - frozen - concentrated; dehydrated

3. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
> 4.5
Sublethal; mild
Yeast; barley; sugars; carbon dioxide
E-beams & Cobalt 60

4. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
90
Carbohydrates (sugars); undesirable spoilage
Eggs
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

5. Vegetables - meat - and fish are...
Reduced; 20
1) benzoic acid 2) sorbic acid
Dehydration
Low acid foods

6. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Steam; headspace
Food
1) exposure to food to hot air dryers 2) freeze drying
Chemical preservative

7. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Radiation
Condenses
90% reduction

8. no CAP packages are in...
Use of high temperature to destroy microorganisms
Fall; increase
Commercial use
E-beams & Cobalt 60

9. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Fall; increase
Bakery products
Sublethal; mild
Retard; hinder; mask

10. FDA definition of chemical preservation...
Reduced; 20
Radiation; ions; radicals; microorganisms
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
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

11. Steam displacement is limited to products without large amounts of __________ _____ .
PH
Entrapped air
Pathogenic microorganisms; enzyme inactivation
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

12. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Oxidizing; decomposes; oxygen
Condenses

13. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
More sever heat processing (116-121
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

14. Salmonella is destroyed in...
Eggs
> 4.5
Commercial sterility
Dairy

15. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Acetic acid; ethyl acetate
Bacterial; logarithmic
Seaming; canned
1) exposure to food to hot air dryers 2) freeze drying

16. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Yeast; barley; sugars; carbon dioxide
Reduce water activity and inhibit microorganisms growth
Soy sauce

17. ________ spores may be assumed to have ________ order of death.
1) heating cost 2) product quality loss
Thermal shock
Bacterial; logarithmic
Antimicrobial agents

18. Chilling preservation is widely used as short term preservation because it slows (4)...
Seamed
Sterilize
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Soy sauce

19. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Low acid foods
< 4.5
Fall; increase
> 4.5

20. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; cooling
Gas impermeable
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

21. M. tuberculosis is destroyed in...
Antimicrobial agents
Carbohydrates (sugars); undesirable spoilage
Dairy
Increases; ceases; injury; death

22. Factors needed to produce commercial sterility (5)...
Acid foods
Acidity; water activity; chilling
Clostridium botulinum
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

23. Sulfur dioxide used in (2)...
80; 90 C
Heat; refrigerated - frozen - concentrated; dehydrated
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) concentration & dehydration 2) treating bulk stored grapes

24. Antibiotics are not universally permitted as...
Steam; headspace
Low acid foods
Food additives
< 4.5

25. Low acid foods require...
Eggs
Soy sauce
More sever heat processing (116-121
Diacetyl

26. Thermal process is specific to (3)...
1) evaporation 2) freeze concentration
Chemical preservative
Food
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

27. acetic & lactic acids are used in...
1) exposure to food to hot air dryers 2) freeze drying
< 4.5
Chemical preservative
Pickles - sauerkraut - and fermented milks

28. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Commercial sterility
Seaming; cooling
Fermentation
Dairy

29. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Commercial sterility
Carbon dioxide
90% reduction
1) food product 2) size of package 3) type of material used

30. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Carbon dioxide
Increases; ceases; injury; death
Preservative; flavor
1) evaporation 2) freeze concentration

31. 3 methods for producing a vacuum...
1) exposure to food to hot air dryers 2) freeze drying
Relatively mild
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement

32. controlled atmosphere packaging (CAP) is...
Diacetyl
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
Commercial sterility
Fall; increase

33. Fruits and some tomato products are...
Acid foods
Fall; increase
Chemical preservative
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

34. Preservative effect of ______ _____ is only effective on microorganisms.
Radiation; ions; radicals; microorganisms
Penetrate; surface treatment
Alcohol - yogurts - spirits - etc.
Carbon dioxide

35. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Boiling water; steam
Alcohol - yogurts - spirits - etc.
E-beams & Cobalt 60

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Dairy
Dehydration

37. Freezing does (3)...
Alcohol - yogurts - spirits - etc.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Yeast; barley; sugars; carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

38. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Denaturation of proteins
1) evaporation 2) freeze concentration

39. In steam displacement can is immediately...
Chemical preservative
Yeast; barley; sugars; carbon dioxide
Seamed
Pathogenic microorganisms; enzyme inactivation

40. Two organic acids...
1) inorganic agents 2) organic agents
Fermentation
Yeast; barley; sugars; carbon dioxide
1) benzoic acid 2) sorbic acid

41. Methods used to concentrate (2)
Radiation
Fermentation
1) evaporation 2) freeze concentration
Yeast; ethanol; acetic acid; oxygen

42. 3 functions of a vacuum...
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) 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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Acidity; water activity; chilling

43. Propionic acid is used in...
Bakery products
Chemical preservative
Eggs
Carbon dioxide

44. Sensitivity of microorganisms to ______ expressed as D value
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
Sterilize
Thermal shock
Radiation

45. Methods used to dehydrate (2)
Commercial sterility
Acetic acid; ethyl acetate
1) exposure to food to hot air dryers 2) freeze drying
Diacetyl

46. Shelf Life and safety is influenced by (5)...
Seaming; canned
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Denaturation of proteins
Fermentation

47. Two sources of irradiation...
E-beams & Cobalt 60
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
< 4.5
Denaturation of proteins

48. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Entrapped air
Steam; headspace
Commercial use
18; crystallization

49. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Seamed
Commercial use
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

50. Lactic acid fermentation produces ________ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seaming; canned
Diacetyl
Pathogenic microorganisms; enzyme inactivation