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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. Removal of _____ is important for preservation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Ethanol
Water
Denaturation of proteins

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Reduced; 20
Acidity; water activity; chilling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Seaming; canned

3. EtO is used to _____ package materials for asceptic products
Sterilize
Boiling water; steam
Fast; slow; heat; convection vs. conduction
1) concentration & dehydration 2) treating bulk stored grapes

4. In heat preservations microorganisms are controlled by either...
Ethanol
Food
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Commercial use

5. What is an example of a fermentation reaction?
Penetrate; surface treatment
Alcohol - yogurts - spirits - etc.
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
Biostatic effects of carbon dioxide are temperature dependent

6. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Soy sauce
Seamed
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

7. ________ spores may be assumed to have ________ order of death.
Food additives
Clostridium botulinum
Bacterial; logarithmic
Boiling water; steam

8. Antimicrobrials lower
Commercial sterility
PH
Pickles - sauerkraut - and fermented milks
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

9. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Carbohydrates (sugars); undesirable spoilage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acid foods & low acid foods
Boiling water; steam

10. Pasteurization is a ___________ _______ heat treatment.
Application; commercial sterility
Relatively mild
1 to 7
90

11. Low acid foods require...
Steam; headspace
1) food product 2) size of package 3) type of material used
More sever heat processing (116-121
Increases; ceases; injury; death

12. Methods used to concentrate (2)
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
Alcohol - yogurts - spirits - etc.
1) evaporation 2) freeze concentration

13. To minimize problems with modified atmosphere packaging (MAP) (4)...
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) salts & sugars 2) nitrates and nitrites
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

14. acetic & lactic acids are used in...
Diacetyl
Commercial sterility
Pickles - sauerkraut - and fermented milks
Yeast; ethanol; acetic acid; oxygen

15. FDA definition of chemical preservation...
1) evaporation 2) freeze concentration
Radiation; ions; radicals; microorganisms
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
Antimicrobial agents

16. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Ethanol
Seaming; canned
Gas impermeable

17. Freezing is similar to conventional...
Lactic acid; hexoses
< 4.5
Dehydration
Pathogenic microorganisms; enzyme inactivation

18. The preservative effect of heat processing is due to the...
Commercial sterility
Denaturation of proteins
90
Fermentation

19. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
< 4.5
1) concentration & dehydration 2) treating bulk stored grapes
Increases; ceases; injury; death
Application; commercial sterility

20. 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
90% reduction
Sterilize
Boiling water; steam

21. You can calculate doses for irradiation based on (3)...
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
Clostridium botulinum
1) inorganic agents 2) organic agents
1) food product 2) size of package 3) type of material used

22. Acid Foods have pH of...
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
E-beams & Cobalt 60
Reduce water activity and inhibit microorganisms growth

23. Two sources of irradiation...
< 4.5
1 to 7
E-beams & Cobalt 60
Application; commercial sterility

24. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Dairy
Seaming; canned
Ethanol
PH

25. processes used to remove the water are referred to as...
Acetic acid; ethyl acetate
Yeast; ethanol; acetic acid; oxygen
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
Concentration and dehydration

26. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
18; crystallization
Gas impermeable
1) salts & sugars 2) nitrates and nitrites

27. 3 functions of a vacuum...
Clostridium botulinum
Pathogenic microorganisms; enzyme inactivation
Sterilize
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

28. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Soy sauce
Oxidizing; decomposes; oxygen
Bacterial; logarithmic
Pickles - sauerkraut - and fermented milks

29. Thermal process is specific to (3)...
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
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Increases; ceases; injury; death

30. In glass there is a risk of...
Alcohol - yogurts - spirits - etc.
1) inorganic agents 2) organic agents
Condenses
Thermal shock

31. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) benzoic acid 2) sorbic acid
Chemical preservative
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
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

32. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Low acid foods
Biostatic effects of carbon dioxide are temperature dependent
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

33. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Penetrate; surface treatment
Reduced; 20
Acidity; water activity; chilling
Carbohydrates (sugars); undesirable spoilage

34. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Steam; headspace
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

35. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Preservative; flavor
Bakery products
Radiation

36. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Antimicrobial agents
Temperature; undesirable
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

37. no CAP packages are in...
Radiation; ions; radicals; microorganisms
Commercial use
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent

38. Methods used to dehydrate (2)
Yeast; barley; sugars; carbon dioxide
Penetrate; surface treatment
Seamed
1) exposure to food to hot air dryers 2) freeze drying

39. Modified Atmosphere Packaging (MAP)...
1) inorganic agents 2) organic agents
PH
Condenses
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

40. Preservative effect of ______ _____ is only effective on microorganisms.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Carbon dioxide
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
PH

41. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Biostatic effects of carbon dioxide are temperature dependent
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

42. M. tuberculosis is destroyed in...
Seaming; cooling
Dairy
Radiation
Dehydration

43. ______ _____ and _____ are pasteurized after filling
Yeast; ethanol; acetic acid; oxygen
Reduced; 20
Fruit juices; beer
Entrapped air

44. nitrates and nitrites target...
Clostridium botulinum
90% reduction
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
1 to 7

45. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Bakery products
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated

46. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Pathogenic microorganisms; enzyme inactivation
Seaming; cooling

47. Major concern of modified atmosphere packaging...
Acidity; water activity; chilling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent

48. In acid foods bringing the slowest heating point in the can to...
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
Fall; increase
90
Sublethal; mild

49. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Retard; hinder; mask
Pickles - sauerkraut - and fermented milks
Bacterial; logarithmic
Food

50. Inactivating contaminating organisms is...
Acetic acid; ethyl acetate
Commercial sterility
Sterilize
Yeast; barley; sugars; carbon dioxide