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

2. controlled atmosphere packaging (CAP) is...
Yeast; barley; sugars; carbon dioxide
Oxidizing; decomposes; oxygen
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
Seaming; cooling

3. In acid foods bringing the slowest heating point in the can to...
90
Biostatic effects of carbon dioxide are temperature dependent
Fermentation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

4. Lactic acid fermentation produces ________ .
Biostatic effects of carbon dioxide are temperature dependent
Diacetyl
1) salts & sugars 2) nitrates and nitrites
Sublethal; mild

5. Unfilled volume of a hermetic food container is referred to as the __________ .
Seamed
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
Headspace
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

6. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Reduced; 20
1) benzoic acid 2) sorbic acid
Gas impermeable

7. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial use

8. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Yeast; ethanol; acetic acid; oxygen
Clostridium botulinum
Fermentation
Soy sauce

9. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Application; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; cooling
Antimicrobial agents

10. Factors needed to produce commercial sterility (5)...
1) concentration & dehydration 2) treating bulk stored grapes
Acid foods
Sterilize
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. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Bacterial; logarithmic
Retard; hinder; mask
Water

12. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduce water activity and inhibit microorganisms growth
Gas impermeable
Acid foods & low acid foods
Reduced; 20

13. Smoke was originally used as a _______ and now for ______
Dairy
Preservative; flavor
Penetrate; surface treatment
1) inorganic agents 2) organic agents

14. processes used to remove the water are referred to as...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Low acid foods
Eggs
Concentration and dehydration

15. Canned foods are divided into 2 groups based on pH...
1) salts & sugars 2) nitrates and nitrites
Sublethal; mild
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
Acid foods & low acid foods

16. Salmonella is destroyed in...
Eggs
Fruit juices; beer
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pickles - sauerkraut - and fermented milks

17. 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
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Reduce water activity and inhibit microorganisms growth
Yeast; ethanol; acetic acid; oxygen

18. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Seamed
Clostridium botulinum
Yeast; ethanol; acetic acid; oxygen

19. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fast; slow; heat; convection vs. conduction
1) heating cost 2) product quality loss

20. Lactic acid bacteria all produce ______ ______ from __________
Steam; headspace
Lactic acid; hexoses
Heat; refrigerated - frozen - concentrated; dehydrated
Fall; increase

21. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1) salts & sugars 2) nitrates and nitrites
Seamed
Antimicrobial agents

22. _________ reactions preserve food products through the biology of the byproduct
Pickles - sauerkraut - and fermented milks
Ethanol
1) food product 2) size of package 3) type of material used
Fermentation

23. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; ethanol; acetic acid; 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

24. EtO is used to _____ package materials for asceptic products
Acetic acid; ethyl acetate
Ethanol
90
Sterilize

25. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Ethanol
Fruit juices; beer
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

26. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Clostridium botulinum
Heat; refrigerated - frozen - concentrated; dehydrated
Bacterial; logarithmic
Chemical preservative

27. FDA definition of chemical preservation...
Fruit juices; beer
Acid foods & low acid foods
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

28. Sensitivity of microorganisms to ______ expressed as D value
Penetrate; surface treatment
90% reduction
Radiation
> 4.5

29. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Clostridium botulinum
Low acid foods
1 to 7
Carbohydrates (sugars); undesirable spoilage

30. Propionic acid is used in...
Chemical preservative
Bakery products
> 4.5
Temperature; undesirable

31. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Radiation
Retard; hinder; mask
Sterilize

32. no CAP packages are in...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Boiling water; steam
90
Commercial use

33. Chilling preservation is widely used as short term preservation because it slows (4)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Yeast; ethanol; acetic acid; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Entrapped air

34. The temperature for chilling preservation is...
Seamed
1 to 7
Thermal shock
Food additives

35. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
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
Fall; increase
18; crystallization
Pathogenic microorganisms; enzyme inactivation

36. ________ spores may be assumed to have ________ order of death.
Acetic acid; ethyl acetate
1) salts & sugars 2) nitrates and nitrites
Acid foods
Bacterial; logarithmic

37. Freezing is similar to conventional...
Pickles - sauerkraut - and fermented milks
Food additives
Preservative; flavor
Dehydration

38. To minimize problems with modified atmosphere packaging (MAP) (4)...
Fast; slow; heat; convection vs. conduction
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
Diacetyl
Preservative; flavor

39. Acid Foods have pH of...
Preservative; flavor
Denaturation of proteins
< 4.5
Sublethal; mild

40. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Headspace
90% reduction
Heat; refrigerated - frozen - concentrated; dehydrated

41. Antimicrobrials lower
PH
Water
Food
Yeast; ethanol; acetic acid; oxygen

42. Vegetables - meat - and fish are...
Headspace
Low acid foods
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
Food additives

43. What is an example of a fermentation reaction?
Acetic acid; ethyl acetate
Alcohol - yogurts - spirits - etc.
Soy sauce
Retard; hinder; mask

44. Preservative effect of ______ _____ is only effective on microorganisms.
18; crystallization
Chemical preservative
Carbon dioxide
Acid foods

45. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Yeast; barley; sugars; carbon dioxide

46. Modified Atmosphere Packaging (MAP)...
Pathogenic microorganisms; enzyme inactivation
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
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

47. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
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
Food

48. 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.
Oxidizing; decomposes; oxygen
Fruit juices; beer
Gas impermeable
Steam; headspace

49. Two sources of irradiation...
Commercial use
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
Steam; headspace
E-beams & Cobalt 60

50. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Commercial use
Penetrate; surface treatment
Fast; slow; heat; convection vs. conduction
Gas impermeable