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. Fruits and some tomato products are...
Low acid foods
Acid foods
Yeast; barley; sugars; carbon dioxide
E-beams & Cobalt 60

2. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
Bakery products
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Water

3. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
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
Penetrate; surface treatment
Food
Ethanol

4. Inactivating contaminating organisms is...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Commercial sterility
90% reduction
Biostatic effects of carbon dioxide are temperature dependent

5. 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.
Reduced; 20
Gas impermeable
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
Acid foods

6. salts & sugars...
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
Food
Reduce water activity and inhibit microorganisms growth
Fermentation

7. Two sources of irradiation...
Acidity; water activity; chilling
E-beams & Cobalt 60
Reduce water activity and inhibit microorganisms growth
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

8. Two groups of inorganic salts...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) inorganic agents 2) organic agents
1) salts & sugars 2) nitrates and nitrites
Yeast; ethanol; acetic acid; oxygen

9. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Carbon dioxide
Food
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

10. Categories of chemical preservation (4)
Alcohol - yogurts - spirits - etc.
Application; commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

11. Steam displacement is limited to products without large amounts of __________ _____ .
Soy sauce
Commercial sterility
Entrapped air
Pickles - sauerkraut - and fermented milks

12. Two organic acids...
1) benzoic acid 2) sorbic acid
Pathogenic microorganisms; enzyme inactivation
Commercial use
Minimum; commercial sterility

13. nitrates and nitrites target...
Fermentation
1) benzoic acid 2) sorbic acid
Clostridium botulinum
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

14. Major concern of modified atmosphere packaging...
Water
Biostatic effects of carbon dioxide are temperature dependent
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; ethanol; acetic acid; oxygen

15. Salmonella is destroyed in...
Eggs
Boiling water; steam
Sublethal; mild
More sever heat processing (116-121

16. Freezing does (3)...
> 4.5
Food additives
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

17. ______ _____ and _____ are pasteurized after filling
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
Eggs
Reduced; 20
Fruit juices; beer

18. Vegetables - meat - and fish are...
80; 90 C
Lactic acid; hexoses
Radiation
Low acid foods

19. Acid Foods have pH of...
Fruit juices; beer
Soy sauce
< 4.5
Dehydration

20. acetic & lactic acids are used in...
1) concentration & dehydration 2) treating bulk stored grapes
Sublethal; mild
Pickles - sauerkraut - and fermented milks
1 to 7

21. M. tuberculosis is destroyed in...
Dairy
Clostridium botulinum
Increases; ceases; injury; death
Commercial use

22. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Thermal shock
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

23. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Acid foods & low acid foods
Soy sauce
Dehydration
Alcohol - yogurts - spirits - etc.

24. Removal of _____ is important for preservation
Water
Acid foods
Seaming; cooling
Fruit juices; beer

25. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Carbohydrates (sugars); undesirable spoilage

26. Propionic acid is used in...
Carbohydrates (sugars); undesirable spoilage
Bakery products
Minimum; commercial sterility
Bacterial; logarithmic

27. The temperature for chilling preservation is...
Increases; ceases; injury; death
Acidity; water activity; chilling
1) salts & sugars 2) nitrates and nitrites
1 to 7

28. In steam displacement can is immediately...
Seamed
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Pathogenic microorganisms; enzyme inactivation
Denaturation of proteins

29. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Retard; hinder; mask
Seaming; cooling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
80; 90 C

30. controlled atmosphere packaging (CAP) is...
< 4.5
Increases; ceases; injury; death
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
Steam; headspace

31. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
< 4.5
Seaming; canned
Commercial sterility
Radiation

32. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Ethanol
> 4.5
Pathogenic microorganisms; enzyme inactivation
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

33. Chilling preservation is widely used as short term preservation because it slows (4)...
1 to 7
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Reduce water activity and inhibit microorganisms growth

34. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Bakery products
Chemical preservative
Commercial use

35. EtO is used to _____ package materials for asceptic products
Sterilize
Application; commercial sterility
Radiation
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

36. Low acid foods all have a pH...
Pickles - sauerkraut - and fermented milks
> 4.5
Reduced; 20
Thermal shock

37. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Minimum; commercial sterility
Pickles - sauerkraut - and fermented milks
Lactic acid; hexoses

38. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
Gas impermeable
Boiling water; steam

39. Methods used to concentrate (2)
Low acid foods
1) evaporation 2) freeze concentration
PH
Diacetyl

40. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Dehydration
Acidity; water activity; chilling
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

41. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Gas impermeable
Fall; increase
Radiation; ions; radicals; microorganisms
Oxidizing; decomposes; oxygen

42. Chemical Preservation (2 techniques)
Oxidizing; decomposes; oxygen
Thermal shock
Fall; increase
1) inorganic agents 2) organic agents

43. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) inorganic agents 2) organic agents
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
PH
Reduced; 20

44. To minimize problems with modified atmosphere packaging (MAP) (4)...
E-beams & Cobalt 60
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) 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
More sever heat processing (116-121

45. Unfilled volume of a hermetic food container is referred to as the __________ .
Diacetyl
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
Radiation
Headspace

46. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; cooling
Biostatic effects of carbon dioxide are temperature dependent
Condenses

47. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Concentration and dehydration
1) evaporation 2) freeze concentration
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

48. Pasteurization is a ___________ _______ heat treatment.
Commercial use
1) inorganic agents 2) organic agents
Relatively mild
Headspace

49. ________ spores may be assumed to have ________ order of death.
Diacetyl
Use of high temperature to destroy microorganisms
Bacterial; logarithmic
Minimum; commercial sterility

50. In glass there is a risk of...
Thermal shock
Gas impermeable
Increases; ceases; injury; death
Pathogenic microorganisms; enzyme inactivation