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. Lactic acid bacteria all produce ______ ______ from __________
Condenses
Lactic acid; hexoses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

2. Antibiotics are not universally permitted as...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Food additives
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used

3. Optimal thermal process is the _____ treatment that achieves ______ _______
Clostridium botulinum
Preservative; flavor
Acetic acid; ethyl acetate
Minimum; commercial sterility

4. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Yeast; barley; sugars; carbon dioxide
Increases; ceases; injury; death
Fall; increase
Heat; refrigerated - frozen - concentrated; dehydrated

5. _________ reactions preserve food products through the biology of the byproduct
Seaming; cooling
Condenses
Fermentation
Fruit juices; beer

6. Sensitivity of microorganisms to ______ expressed as D value
Yeast; barley; sugars; carbon dioxide
Fermentation
E-beams & Cobalt 60
Radiation

7. ______ _____ and _____ are pasteurized after filling
Use of high temperature to destroy microorganisms
Concentration and dehydration
Denaturation of proteins
Fruit juices; beer

8. Two organic acids...
Radiation
Pickles - sauerkraut - and fermented milks
1) benzoic acid 2) sorbic acid
Bakery products

9. _______ is injected into _____ to displace air in steam displacement.
Bacterial; logarithmic
Fall; increase
Steam; headspace
Radiation; ions; radicals; microorganisms

10. Two sources of irradiation...
Steam; headspace
E-beams & Cobalt 60
Condenses
Penetrate; surface treatment

11. Fruits and some tomato products are...
1 to 7
Acid foods
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
Low acid foods

12. In glass there is a risk of...
Concentration and dehydration
Application; commercial sterility
Thermal shock
Carbon dioxide

13. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
More sever heat processing (116-121
1) salts & sugars 2) nitrates and nitrites
1) exposure to food to hot air dryers 2) freeze drying

14. Factors needed to produce commercial sterility (5)...
Low acid foods
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
Bakery products
Reduce water activity and inhibit microorganisms growth

15. Major concern of modified atmosphere packaging...
Fruit juices; beer
Biostatic effects of carbon dioxide are temperature dependent
Acidity; water activity; chilling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

16. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Seaming; canned
18; crystallization
Fast; slow; heat; convection vs. conduction
Acidity; water activity; chilling

17. In acid foods bringing the slowest heating point in the can to...
Commercial use
Commercial sterility
90
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

18. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
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
Gas impermeable
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

19. 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
Water
Steam; headspace
Ethanol

20. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Antimicrobial agents
Yeast; barley; sugars; carbon dioxide

21. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Increases; ceases; injury; death
1) heating cost 2) product quality loss
Radiation

22. Shelf Life and safety is influenced by (5)...
Acetic acid; ethyl acetate
Use of high temperature to destroy microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; canned

23. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Temperature; undesirable
Acidity; water activity; chilling
Yeast; barley; sugars; carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

24. Physical Preservation (4 techniques)
Relatively mild
Reduce water activity and inhibit microorganisms growth
1) benzoic acid 2) sorbic acid
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

25. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
90
More sever heat processing (116-121
Fast; slow; heat; convection vs. conduction
Soy sauce

26. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Preservative; flavor
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

27. Freezing is similar to conventional...
Dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
E-beams & Cobalt 60
Soy sauce

28. Modified Atmosphere Packaging (MAP)...
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
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
90% reduction

29. nitrates and nitrites target...
Temperature; undesirable
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
Clostridium botulinum
Fermentation

30. Irradiated foods (6)
Ethanol
18; crystallization
Fermentation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

31. Irradiation doesn't _______ well in food and is best for ________ ________ .
Alcohol - yogurts - spirits - etc.
Eggs
1 to 7
Penetrate; surface treatment

32. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Seaming; cooling
Biostatic effects of carbon dioxide are temperature dependent
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Radiation; ions; radicals; microorganisms

33. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Relatively mild
Water
Entrapped air
Heat; refrigerated - frozen - concentrated; dehydrated

34. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
< 4.5
Bakery products
Commercial sterility
Acetic acid; ethyl acetate

35. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Commercial sterility
Radiation; ions; radicals; microorganisms
Food additives
Soy sauce

36. M. tuberculosis is destroyed in...
Seamed
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
Dairy
Sublethal; mild

37. Canned foods are divided into 2 groups based on pH...
Commercial sterility
Use of high temperature to destroy microorganisms
Denaturation of proteins
Acid foods & low acid foods

38. salts & sugars...
Reduce water activity and inhibit microorganisms growth
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

39. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
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
Thermal shock

40. 3 functions of a vacuum...
Headspace
Radiation
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
Diacetyl

41. You can calculate doses for irradiation based on (3)...
Denaturation of proteins
1) food product 2) size of package 3) type of material used
Boiling water; steam
90

42. 4 factors affecting heat resistance in microorganisms
Seaming; cooling
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) evaporation 2) freeze concentration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

43. Salmonella is destroyed in...
Antimicrobial agents
Commercial sterility
Eggs
90

44. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Denaturation of proteins
Increases; ceases; injury; death
Reduce water activity and inhibit microorganisms growth

45. Acid Foods have pH of...
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
< 4.5
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

46. In steam displacement vacuum pulled as steam __________ .
Biostatic effects of carbon dioxide are temperature dependent
Condenses
Acidity; water activity; chilling
Steam; headspace

47. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Increases; ceases; injury; death
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Entrapped air

48. What is an example of a fermentation reaction?
Application; commercial sterility
Alcohol - yogurts - spirits - etc.
Sublethal; mild
Sterilize

49. Vegetables - meat - and fish are...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Low acid foods
Penetrate; surface treatment
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

50. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
18; crystallization
Acid foods & low acid foods
80; 90 C