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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. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Acid foods
Reduced; 20
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Increases; ceases; injury; death

2. 4 factors affecting heat resistance in microorganisms
Fall; increase
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90
1 to 7

3. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Thermal shock

4. Preservative effect of ______ _____ is only effective on microorganisms.
Relatively mild
Carbon dioxide
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
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

5. In heat preservations microorganisms are controlled by either...
Dairy
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Clostridium botulinum
Heat; refrigerated - frozen - concentrated; dehydrated

6. ________ spores may be assumed to have ________ order of death.
Chemical preservative
1) inorganic agents 2) organic agents
Bacterial; logarithmic
Commercial sterility

7. Antimicrobrials lower
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
Sublethal; mild
PH
Increases; ceases; injury; death

8. The preservative effect of heat processing is due to the...
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
> 4.5
Denaturation of proteins
Gas impermeable

9. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Retard; hinder; mask
Radiation; ions; radicals; microorganisms
Clostridium botulinum
Chemical preservative

10. no CAP packages are in...
80; 90 C
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; canned
Commercial use

11. Canned foods are divided into 2 groups based on pH...
Oxidizing; decomposes; oxygen
90
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acid foods & low acid foods

12. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Gas impermeable
18; crystallization
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
1) exposure to food to hot air dryers 2) freeze drying

13. Two organic acids...
Application; commercial sterility
Clostridium botulinum
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) benzoic acid 2) sorbic acid

14. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) heating cost 2) product quality loss
Condenses
Sublethal; mild

15. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Radiation; ions; radicals; microorganisms
Commercial sterility
< 4.5

16. ______ _____ and _____ are pasteurized after filling
1) salts & sugars 2) nitrates and nitrites
Bacterial; logarithmic
Fruit juices; beer
1) heating cost 2) product quality loss

17. In acid foods bringing the slowest heating point in the can to...
Preservative; flavor
Clostridium botulinum
Dehydration
90

18. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
Carbohydrates (sugars); undesirable spoilage
E-beams & Cobalt 60
< 4.5

19. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Clostridium botulinum
Acetic acid; ethyl acetate
Pathogenic microorganisms; enzyme inactivation
Commercial use

20. Optimal thermal process is the _____ treatment that achieves ______ _______
Entrapped air
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Minimum; commercial sterility
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

21. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Fast; slow; heat; convection vs. conduction
Headspace
Dehydration
Seaming; canned

22. Methods used to dehydrate (2)
Application; commercial sterility
Headspace
Penetrate; surface treatment
1) exposure to food to hot air dryers 2) freeze drying

23. controlled atmosphere packaging (CAP) is...
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) concentration & dehydration 2) treating bulk stored grapes
Increases; ceases; injury; death
Temperature; undesirable

24. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
1) evaporation 2) freeze concentration

25. In glass there is a risk of...
Biostatic effects of carbon dioxide are temperature dependent
More sever heat processing (116-121
Thermal shock
Application; commercial sterility

26. Propionic acid is used in...
Water
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Bakery products

27. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Boiling water; steam
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
PH

28. Shelf Life and safety is influenced by (5)...
1) food product 2) size of package 3) type of material used
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Application; commercial sterility

29. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) heating cost 2) product quality loss
Sterilize

30. Smoke was originally used as a _______ and now for ______
Condenses
90
Seamed
Preservative; flavor

31. Antibiotics are not universally permitted as...
Food additives
Use of high temperature to destroy microorganisms
Commercial sterility
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

32. FDA definition of chemical preservation...
Eggs
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
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
Carbon dioxide

33. Acid Foods have pH of...
< 4.5
1) salts & sugars 2) nitrates and nitrites
Radiation; ions; radicals; microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

34. Inactivating contaminating organisms is...
Chemical preservative
Commercial sterility
Heat; refrigerated - frozen - concentrated; dehydrated
Condenses

35. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
More sever heat processing (116-121
Use of high temperature to destroy microorganisms

36. Freezing is similar to conventional...
Preservative; flavor
Bacterial; logarithmic
Food
Dehydration

37. To minimize problems with modified atmosphere packaging (MAP) (4)...
Yeast; ethanol; acetic acid; oxygen
Seaming; cooling
Commercial sterility
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

38. Irradiation doesn't _______ well in food and is best for ________ ________ .
Relatively mild
Penetrate; surface treatment
Increases; ceases; injury; death
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

39. Categories of chemical preservation (4)
Increases; ceases; injury; death
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seamed
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

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

41. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; barley; sugars; carbon dioxide
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen

42. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Use of high temperature to destroy microorganisms
1) food product 2) size of package 3) type of material used
Penetrate; surface treatment

43. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
> 4.5
Bakery products
Temperature; undesirable
Acidity; water activity; chilling

44. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Reduced; 20
1) benzoic acid 2) sorbic acid
Diacetyl
Retard; hinder; mask

45. Fruits and some tomato products are...
Yeast; ethanol; acetic acid; oxygen
Application; commercial sterility
Headspace
Acid foods

46. _______ is injected into _____ to displace air in steam displacement.
Gas impermeable
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Steam; headspace
Reduce water activity and inhibit microorganisms growth

47. 3 methods for producing a vacuum...
Food additives
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seaming; cooling
1) exposure to food to hot air dryers 2) freeze drying

48. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Retard; hinder; mask
Acidity; water activity; chilling
Fruit juices; beer

49. In steam displacement can is immediately...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Low acid foods
Seamed

50. Low acid foods require...
More sever heat processing (116-121
Antimicrobial agents
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
Use of high temperature to destroy microorganisms