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. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
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
Preservative; flavor
Application; commercial sterility
1) food product 2) size of package 3) type of material used

2. Freezing is similar to conventional...
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
Use of high temperature to destroy microorganisms
Dehydration
Low acid foods

3. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Minimum; commercial sterility
Lactic acid; hexoses
1) salts & sugars 2) nitrates and nitrites

4. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Headspace
Dehydration
1) salts & sugars 2) nitrates and nitrites

5. Two organic acids...
Chemical preservative
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Pathogenic microorganisms; enzyme inactivation
1) benzoic acid 2) sorbic acid

6. Canned foods are divided into 2 groups based on pH...
< 4.5
Acid foods & low acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fast; slow; heat; convection vs. conduction

7. Categories of chemical preservation (4)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Pathogenic microorganisms; enzyme inactivation
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Gas impermeable

8. Irradiation doesn't _______ well in food and is best for ________ ________ .
Water
Penetrate; surface treatment
Reduced; 20
Carbohydrates (sugars); undesirable spoilage

9. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Gas impermeable
Minimum; commercial sterility

10. Low acid foods require...
1) heating cost 2) product quality loss
More sever heat processing (116-121
Commercial use
Pickles - sauerkraut - and fermented milks

11. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Oxidizing; decomposes; oxygen
Retard; hinder; mask
Reduce water activity and inhibit microorganisms growth

12. EtO is used to _____ package materials for asceptic products
Water
Retard; hinder; mask
Sterilize
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

13. 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.
Gas impermeable
Concentration and dehydration
Pickles - sauerkraut - and fermented milks
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

14. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90
Increases; ceases; injury; death
90% reduction
Preservative; flavor

15. Two sources of irradiation...
E-beams & Cobalt 60
Pickles - sauerkraut - and fermented milks
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
18; crystallization

16. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Heat; refrigerated - frozen - concentrated; dehydrated
Water
Chemical preservative

17. Thermal process is specific to (3)...
Seaming; canned
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
PH
Dehydration

18. Sensitivity of microorganisms to ______ expressed as D value
1) food product 2) size of package 3) type of material used
Dehydration
Radiation
Pathogenic microorganisms; enzyme inactivation

19. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
90
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
Fermentation

20. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Fall; increase
Fermentation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death

21. Salmonella is destroyed in...
1) evaporation 2) freeze concentration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Eggs
Use of high temperature to destroy microorganisms

22. Propionic acid is used 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
Condenses
Entrapped air
Bakery products

23. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Fermentation
Acetic acid; ethyl acetate
Boiling water; steam
1) evaporation 2) freeze concentration

24. Steam displacement is limited to products without large amounts of __________ _____ .
Fall; increase
1) evaporation 2) freeze concentration
Acid foods
Entrapped air

25. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Radiation; ions; radicals; microorganisms
Pickles - sauerkraut - and fermented milks
1 to 7
Yeast; ethanol; acetic acid; oxygen

26. nitrates and nitrites target...
Clostridium botulinum
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
Seamed
90% reduction

27. Lactic acid bacteria all produce ______ ______ from __________
Reduce water activity and inhibit microorganisms growth
Sterilize
Lactic acid; hexoses
Concentration and dehydration

28. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Bakery products
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; canned
1) inorganic agents 2) organic agents

29. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Bacterial; logarithmic
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

30. Inactivating contaminating organisms is...
Fall; increase
Low acid foods
Eggs
Commercial sterility

31. FDA definition of chemical preservation...
Lactic acid; hexoses
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

32. 4 factors affecting heat resistance in microorganisms
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
Dehydration
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Bacterial; logarithmic

33. Factors needed to produce commercial sterility (5)...
1 to 7
Reduced; 20
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
Condenses

34. The temperature for chilling preservation is...
Radiation; ions; radicals; microorganisms
1) heating cost 2) product quality loss
Gas impermeable
1 to 7

35. Two groups of inorganic salts...
Bacterial; logarithmic
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) salts & sugars 2) nitrates and nitrites
1) food product 2) size of package 3) type of material used

36. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Food additives
Dehydration
Seaming; canned

37. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Gas impermeable
Carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

38. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Low acid foods
Sublethal; mild
Yeast; barley; sugars; carbon dioxide

39. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Pathogenic microorganisms; enzyme inactivation
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask
Water

40. Lactic acid fermentation produces ________ .
Diacetyl
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
Pathogenic microorganisms; enzyme inactivation

41. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Diacetyl
Acidity; water activity; chilling
Sublethal; mild
1) inorganic agents 2) organic agents

42. Major concern of modified atmosphere packaging...
Radiation
Biostatic effects of carbon dioxide are temperature dependent
Radiation; ions; radicals; microorganisms
Acid foods & low acid foods

43. Removal of _____ is important for preservation
Commercial use
Water
More sever heat processing (116-121
1) salts & sugars 2) nitrates and nitrites

44. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
Seaming; canned
Fermentation
Seamed

45. Low acid foods all have a pH...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial use
> 4.5
Condenses

46. Acid Foods have pH of...
< 4.5
PH
Dehydration
Concentration and dehydration

47. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Concentration and dehydration
Bakery products
> 4.5

48. no CAP packages are in...
Relatively mild
90% reduction
Low acid foods
Commercial use

49. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Eggs
1) benzoic acid 2) sorbic acid
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

50. Ethylene and propolyne oxides are classified as
1) evaporation 2) freeze concentration
Acid foods & low acid foods
Fruit juices; beer
Antimicrobial agents