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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. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
1) evaporation 2) freeze concentration
Alcohol - yogurts - spirits - etc.

2. What is an example of a fermentation reaction?
1) concentration & dehydration 2) treating bulk stored grapes
18; crystallization
Alcohol - yogurts - spirits - etc.
Concentration and dehydration

3. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
> 4.5
Seaming; cooling
Soy sauce
Headspace

4. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
More sever heat processing (116-121
Bacterial; logarithmic
Yeast; ethanol; acetic acid; oxygen

5. Pasteurization is a ___________ _______ heat treatment.
Preservative; flavor
Use of high temperature to destroy microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
Relatively mild

6. Salmonella is destroyed in...
Eggs
Acidity; water activity; chilling
Sterilize
Antimicrobial agents

7. processes used to remove the water are referred to as...
Concentration and dehydration
1 to 7
Oxidizing; decomposes; oxygen
1) inorganic agents 2) organic agents

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

9. In steam displacement can is immediately...
Dairy
Seamed
Steam; headspace
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

10. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
Chemical preservative
Pickles - sauerkraut - and fermented milks
Heat; refrigerated - frozen - concentrated; dehydrated

11. FDA definition of chemical preservation...
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
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
90% reduction
Concentration and dehydration

12. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Commercial use
Chemical preservative
Dairy
Food additives

13. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Food
Radiation
Pathogenic microorganisms; enzyme inactivation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

14. Sulfur dioxide used in (2)...
1) exposure to food to hot air dryers 2) freeze drying
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Application; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes

15. The preservative effect of heat processing is due to the...
1) benzoic acid 2) sorbic acid
Commercial use
Denaturation of proteins
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

16. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Gas impermeable
Eggs
Acetic acid; ethyl acetate

17. _____ or _____ exposures to high temperatures induces stress Which may cause injury
E-beams & Cobalt 60
Sublethal; mild
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Dehydration

18. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Seaming; cooling
Bacterial; logarithmic
Penetrate; surface treatment

19. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
More sever heat processing (116-121
1) evaporation 2) freeze concentration
Use of high temperature to destroy microorganisms

20. Physical Preservation (4 techniques)
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Eggs
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

21. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Minimum; commercial sterility
Increases; ceases; injury; death
Dairy
Thermal shock

22. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Seaming; canned
Commercial sterility
> 4.5

23. 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.
Fall; increase
Gas impermeable
Commercial use
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

24. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Ethanol
Food additives
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

25. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used
Retard; hinder; mask

26. Propionic acid is used in...
90% reduction
Bakery products
Minimum; commercial sterility
Carbon dioxide

27. Two sources of irradiation...
Radiation
Thermal shock
E-beams & Cobalt 60
Lactic acid; hexoses

28. Two organic acids...
Clostridium botulinum
Commercial sterility
Alcohol - yogurts - spirits - etc.
1) benzoic acid 2) sorbic acid

29. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Clostridium botulinum
Retard; hinder; mask
80; 90 C
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

30. Sensitivity of microorganisms to ______ expressed as D value
E-beams & Cobalt 60
Radiation
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Clostridium botulinum

31. 3 functions of a vacuum...
1) salts & sugars 2) nitrates and nitrites
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) 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) particular food and its formulation & preparation 2) size of container 3) type of retort system

32. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Ethanol
Yeast; ethanol; acetic acid; oxygen

33. Fruits and some tomato products are...
Acid foods
Boiling water; steam
Commercial sterility
Oxidizing; decomposes; oxygen

34. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acid foods & low acid foods
Alcohol - yogurts - spirits - etc.

35. Irradiated foods (6)
18; crystallization
< 4.5
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Use of high temperature to destroy microorganisms

36. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Dehydration
Alcohol - yogurts - spirits - etc.
Oxidizing; decomposes; oxygen

37. Steam displacement is limited to products without large amounts of __________ _____ .
1) salts & sugars 2) nitrates and nitrites
Carbon dioxide
Entrapped air
Application; commercial sterility

38. Two groups of inorganic salts...
Seamed
Soy sauce
Sterilize
1) salts & sugars 2) nitrates and nitrites

39. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1 to 7
Seaming; canned
Reduce water activity and inhibit microorganisms growth
Radiation; ions; radicals; microorganisms

40. Factors needed to produce commercial sterility (5)...
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
Temperature; undesirable
1) evaporation 2) freeze concentration

41. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Minimum; commercial sterility
Steam; headspace
Yeast; barley; sugars; carbon dioxide
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

42. Irradiation doesn't _______ well in food and is best for ________ ________ .
Chemical preservative
Penetrate; surface treatment
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Thermal shock

43. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Acidity; water activity; chilling
Reduced; 20
1) evaporation 2) freeze concentration
Boiling water; steam

44. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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 use
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

45. Smoke was originally used as a _______ and now for ______
Preservative; flavor
Carbon dioxide
Bakery products
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

46. no CAP packages are in...
Boiling water; steam
Eggs
Commercial use
1 to 7

47. The main premise in heat preservation...
Yeast; ethanol; acetic acid; oxygen
Use of high temperature to destroy microorganisms
Bacterial; logarithmic
Gas impermeable

48. nitrates and nitrites target...
Boiling water; steam
Clostridium botulinum
Sublethal; mild
E-beams & Cobalt 60

49. M. tuberculosis is destroyed in...
Dairy
1) food product 2) size of package 3) type of material used
Fermentation
Water

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