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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.
Fast; slow; heat; convection vs. conduction
1) benzoic acid 2) sorbic acid
Seaming; canned
Alcohol - yogurts - spirits - etc.

2. Sensitivity of microorganisms to ______ expressed as D value
Commercial use
Radiation
Temperature; undesirable
Heat; refrigerated - frozen - concentrated; dehydrated

3. Shelf Life and safety is influenced by (5)...
Minimum; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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
Water

4. 3 functions of a vacuum...
Retard; hinder; mask
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Thermal shock

5. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Boiling water; steam
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Steam; headspace
Reduced; 20

6. M. tuberculosis is destroyed in...
Reduced; 20
Headspace
Seamed
Dairy

7. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Bakery products
Clostridium botulinum
Alcohol - yogurts - spirits - etc.
Carbohydrates (sugars); undesirable spoilage

8. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Sublethal; mild
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

9. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Fruit juices; beer
Soy sauce
Relatively mild
Condenses

10. Propionic acid is used in...
Steam; headspace
Bakery products
1) benzoic acid 2) sorbic acid
Denaturation of proteins

11. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Boiling water; steam
Carbon dioxide
Commercial use

12. Vegetables - meat - and fish are...
Seamed
Low acid foods
Temperature; undesirable
Use of high temperature to destroy microorganisms

13. Unfilled volume of a hermetic food container is referred to as the __________ .
Seaming; canned
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
PH
Headspace

14. Major concern of modified atmosphere packaging...
1) salts & sugars 2) nitrates and nitrites
Acid foods
Biostatic effects of carbon dioxide are temperature dependent
Fast; slow; heat; convection vs. conduction

15. Smoke was originally used as a _______ and now for ______
Fast; slow; heat; convection vs. conduction
Preservative; flavor
1) heating cost 2) product quality loss
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

16. Salmonella is destroyed in...
Eggs
1 to 7
Commercial use
Dehydration

17. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Fruit juices; beer
1) concentration & dehydration 2) treating bulk stored grapes
Condenses

18. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Fruit juices; beer
Seaming; cooling
1) concentration & dehydration 2) treating bulk stored grapes
Penetrate; surface treatment

19. Inactivating contaminating organisms is...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial sterility

20. Antibiotics are not universally permitted as...
90
1) heating cost 2) product quality loss
More sever heat processing (116-121
Food additives

21. The preservative effect of heat processing is due to the...
Gas impermeable
Chemical preservative
Seaming; canned
Denaturation of proteins

22. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
PH
E-beams & Cobalt 60
18; crystallization

23. To minimize problems with modified atmosphere packaging (MAP) (4)...
Radiation
Pathogenic microorganisms; enzyme inactivation
PH
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

24. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Bacterial; logarithmic
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
E-beams & Cobalt 60

25. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Dehydration
Seamed
Steam; headspace
Retard; hinder; mask

26. Two sources of irradiation...
1) benzoic acid 2) sorbic acid
E-beams & Cobalt 60
1) heating cost 2) product quality loss
Concentration and dehydration

27. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Food
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90% reduction

28. Irradiated foods (6)
Antimicrobial agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses
Diacetyl

29. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Fast; slow; heat; convection vs. conduction
1) benzoic acid 2) sorbic acid
Yeast; barley; sugars; carbon dioxide
Increases; ceases; injury; death

30. Methods used to concentrate (2)
Bacterial; logarithmic
1) food product 2) size of package 3) type of material used
1) evaporation 2) freeze concentration
Penetrate; surface treatment

31. Freezing is similar to conventional...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Dehydration
Food
1) salts & sugars 2) nitrates and nitrites

32. controlled atmosphere packaging (CAP) is...
Condenses
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
Eggs
Bacterial; logarithmic

33. 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) benzoic acid 2) sorbic acid
Seaming; canned
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

34. Low acid foods all have a pH...
> 4.5
Fermentation
Bakery products
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

35. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Bakery products
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
Sublethal; mild
18; crystallization

36. Canned foods are divided into 2 groups based on pH...
Ethanol
Gas impermeable
Bacterial; logarithmic
Acid foods & low acid foods

37. Ethylene and propolyne oxides are classified as
Ethanol
Antimicrobial agents
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

38. Two organic acids...
Acetic acid; ethyl acetate
1) heating cost 2) product quality loss
1) benzoic acid 2) sorbic acid
1) inorganic agents 2) organic agents

39. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Alcohol - yogurts - spirits - etc.
90% reduction
PH
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

40. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; cooling
Sublethal; mild
1) evaporation 2) freeze concentration

41. Antimicrobrials lower
Denaturation of proteins
PH
Oxidizing; decomposes; oxygen
Dairy

42. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
1 to 7
Acid foods & low acid foods
Radiation; ions; radicals; microorganisms

43. _________ reactions preserve food products through the biology of the byproduct
Acetic acid; ethyl acetate
Fermentation
Penetrate; surface treatment
Commercial use

44. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Reduced; 20
Alcohol - yogurts - spirits - etc.
Acidity; water activity; chilling
Minimum; commercial sterility

45. Low acid foods require...
80; 90 C
More sever heat processing (116-121
Ethanol
Water

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

47. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
Fruit juices; beer
Acid foods & low acid foods
Acid foods

48. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) food product 2) size of package 3) type of material used
Commercial sterility
Radiation; ions; radicals; microorganisms
1) heating cost 2) product quality loss

49. Freezing does (3)...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Commercial use
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Low acid foods

50. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
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
PH
Boiling water; steam