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. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Gas impermeable
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% reduction

2. Propionic acid is used in...
Bakery products
E-beams & Cobalt 60
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
Increases; ceases; injury; death

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

4. salts & sugars...
Biostatic effects of carbon dioxide are temperature dependent
Carbohydrates (sugars); undesirable spoilage
Reduce water activity and inhibit microorganisms growth
Gas impermeable

5. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Seamed
Seaming; canned
Carbohydrates (sugars); undesirable spoilage

6. Fruits and some tomato products are...
Condenses
Acid foods
Acidity; water activity; chilling
1) evaporation 2) freeze concentration

7. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Radiation; ions; radicals; microorganisms
Sterilize

8. Each food has a minimal ______ below which it cannot be held without some _______ change
Retard; hinder; mask
Temperature; undesirable
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
Carbohydrates (sugars); undesirable spoilage

9. In acid foods bringing the slowest heating point in the can to...
90
Seamed
1) salts & sugars 2) nitrates and nitrites
18; crystallization

10. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
< 4.5
Pathogenic microorganisms; enzyme inactivation
Chemical preservative
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

11. Preservative effect of ______ _____ is only effective on microorganisms.
Acetic acid; ethyl acetate
Sublethal; mild
Carbon dioxide
Dehydration

12. nitrates and nitrites target...
Clostridium botulinum
1) benzoic acid 2) sorbic acid
Gas impermeable
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

13. Methods used to dehydrate (2)
Retard; hinder; mask
1) exposure to food to hot air dryers 2) freeze drying
Application; commercial sterility
Steam; headspace

14. What is an example of a fermentation reaction?
Low acid foods
Fermentation
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Alcohol - yogurts - spirits - etc.

15. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Concentration and dehydration
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
< 4.5
Increases; ceases; injury; death

16. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Fast; slow; heat; convection vs. conduction
Carbohydrates (sugars); undesirable spoilage
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
< 4.5

17. Steam displacement is limited to products without large amounts of __________ _____ .
Seaming; cooling
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Radiation
Entrapped air

18. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Heat; refrigerated - frozen - concentrated; dehydrated
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Carbon dioxide

19. no CAP packages are in...
Commercial use
Reduced; 20
Seamed
Increases; ceases; injury; death

20. 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
Dairy
Boiling water; steam
Minimum; commercial sterility

21. In steam displacement can is immediately...
Increases; ceases; injury; death
Seamed
Acetic acid; ethyl acetate
Biostatic effects of carbon dioxide are temperature dependent

22. To minimize problems with modified atmosphere packaging (MAP) (4)...
Concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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

23. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
90% reduction
Diacetyl
Boiling water; steam
Ethanol

24. The preservative effect of heat processing is due to the...
Reduced; 20
Denaturation of proteins
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) concentration & dehydration 2) treating bulk stored grapes

25. Canned foods are divided into 2 groups based on pH...
Radiation; ions; radicals; microorganisms
Acid foods & low acid foods
Food additives
Boiling water; steam

26. acetic & lactic acids are used in...
Gas impermeable
Pickles - sauerkraut - and fermented milks
Acetic acid; ethyl acetate
1) salts & sugars 2) nitrates and nitrites

27. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Biostatic effects of carbon dioxide are temperature dependent
Radiation; ions; radicals; microorganisms
Oxidizing; decomposes; oxygen
Headspace

28. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
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
Fermentation
Antimicrobial agents

29. Sensitivity of microorganisms to ______ expressed as D value
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
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; canned
Radiation

30. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Diacetyl
Increases; ceases; injury; death
Seaming; cooling
Retard; hinder; mask

31. Removal of _____ is important for preservation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Water
Food additives
Seamed

32. Lactic acid fermentation produces ________ .
Diacetyl
Low acid foods
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

33. _______ is injected into _____ to displace air in steam displacement.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Bakery products
Steam; headspace
1 to 7

34. Acid Foods have pH of...
< 4.5
Fast; slow; heat; convection vs. conduction
Yeast; barley; sugars; 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

35. 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.
Water
Minimum; commercial sterility
Headspace
Gas impermeable

36. Smoke was originally used as a _______ and now for ______
> 4.5
Radiation; ions; radicals; microorganisms
Fruit juices; beer
Preservative; flavor

37. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Fermentation
18; crystallization
1) heating cost 2) product quality loss

38. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Headspace
1) exposure to food to hot air dryers 2) freeze drying
Increases; ceases; injury; death
Yeast; ethanol; acetic acid; oxygen

39. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Seamed
1) inorganic agents 2) organic agents
Entrapped air
Yeast; barley; sugars; carbon dioxide

40. FDA definition of chemical preservation...
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Soy sauce

41. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Fermentation
Acid foods & low acid foods
Condenses
18; crystallization

42. Freezing is similar to conventional...
Eggs
Use of high temperature to destroy microorganisms
Dehydration
1) benzoic acid 2) sorbic acid

43. Sulfur dioxide used in (2)...
Application; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes
Preservative; flavor
Temperature; undesirable

44. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) exposure to food to hot air dryers 2) freeze drying
Bacterial; logarithmic
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
Reduced; 20

45. The temperature for chilling preservation is...
Yeast; barley; sugars; carbon dioxide
Lactic acid; hexoses
1 to 7
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

46. Chilling preservation is widely used as short term preservation because it slows (4)...
Food additives
Dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

47. Irradiation doesn't _______ well in food and is best for ________ ________ .
Preservative; flavor
Temperature; undesirable
Penetrate; surface treatment
Carbohydrates (sugars); undesirable spoilage

48. You can calculate doses for irradiation based on (3)...
Preservative; flavor
1) food product 2) size of package 3) type of material used
Chemical preservative
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

49. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Steam; headspace
Fast; slow; heat; convection vs. conduction
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial use

50. 3 functions of a vacuum...
Seaming; canned
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
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss