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Food Preservation And Processing

Instructions:

Answer 50 questions in 30 minutes.
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Match each statement with the correct term.
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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 steam displacement can is immediately...
Seamed
Fermentation
90% reduction
Antimicrobial agents

2. Lactic acid fermentation produces ________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fermentation
Reduce water activity and inhibit microorganisms growth
Diacetyl

3. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
90% reduction
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling

4. EtO is used to _____ package materials for asceptic products
1) food product 2) size of package 3) type of material used
Eggs
Sterilize
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

5. What is an example of a fermentation reaction?
Radiation
Commercial use
Acetic acid; ethyl acetate
Alcohol - yogurts - spirits - etc.

6. Canned foods are divided into 2 groups based on 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
Increases; ceases; injury; death
Acid foods & low acid foods
> 4.5

7. Pasteurization is a ___________ _______ heat treatment.
Food additives
Acid foods
Relatively mild
1) salts & sugars 2) nitrates and nitrites

8. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Alcohol - yogurts - spirits - etc.
Entrapped air
Sublethal; mild
Penetrate; surface treatment

9. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
80; 90 C
Oxidizing; decomposes; oxygen
Pathogenic microorganisms; enzyme inactivation
Sublethal; mild

10. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
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) 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) benzoic acid 2) sorbic acid

11. Salmonella is destroyed 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
Eggs
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fast; slow; heat; convection vs. conduction

12. Categories of chemical preservation (4)
1 to 7
Gas impermeable
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) inorganic agents 2) organic agents

13. Two groups of inorganic salts...
Food
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) salts & sugars 2) nitrates and nitrites
1) exposure to food to hot air dryers 2) freeze drying

14. To minimize problems with modified atmosphere packaging (MAP) (4)...
Dehydration
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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

15. Factors needed to produce commercial sterility (5)...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Biostatic effects of carbon dioxide are temperature dependent
Steam; headspace

16. FDA definition of chemical preservation...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
More sever heat processing (116-121
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

17. M. tuberculosis is destroyed in...
Retard; hinder; mask
Dairy
1) benzoic acid 2) sorbic acid
Headspace

18. Unfilled volume of a hermetic food container is referred to as the __________ .
Dehydration
Pathogenic microorganisms; enzyme inactivation
Headspace
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

19. Two organic acids...
Fast; slow; heat; convection vs. conduction
Food additives
1) benzoic acid 2) sorbic acid
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

20. Chemical Preservation (2 techniques)
Acid foods & low acid foods
1 to 7
1) inorganic agents 2) organic agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

21. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
< 4.5
Lactic acid; hexoses
Heat; refrigerated - frozen - concentrated; dehydrated
Acid foods & low acid foods

22. Shelf Life and safety is influenced by (5)...
Clostridium botulinum
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Food additives

23. In steam displacement vacuum pulled as steam __________ .
Water
1) evaporation 2) freeze concentration
Condenses
Dairy

24. Thermal process is specific to (3)...
Thermal shock
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Lactic acid; hexoses

25. In glass there is a risk of...
Soy sauce
> 4.5
Thermal shock
Clostridium botulinum

26. 3 functions of a vacuum...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses
Carbohydrates (sugars); undesirable spoilage
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

27. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pickles - sauerkraut - and fermented milks
Clostridium botulinum

28. nitrates and nitrites target...
Clostridium botulinum
Commercial use
1) concentration & dehydration 2) treating bulk stored grapes
18; crystallization

29. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Antimicrobial agents
Application; commercial sterility
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

30. 4 factors affecting heat resistance in microorganisms
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Concentration and dehydration
Diacetyl
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

31. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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
Fast; slow; heat; convection vs. conduction
Yeast; barley; sugars; carbon dioxide

32. Chilling preservation is widely used as short term preservation because it slows (4)...
Radiation; ions; radicals; microorganisms
< 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Low acid foods

33. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
< 4.5
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

34. 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
Clostridium botulinum
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Reduce water activity and inhibit microorganisms growth

35. Antibiotics are not universally permitted as...
Clostridium botulinum
Minimum; commercial sterility
More sever heat processing (116-121
Food additives

36. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Radiation; ions; radicals; microorganisms
Seaming; cooling
1) concentration & dehydration 2) treating bulk stored grapes

37. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Yeast; barley; sugars; carbon dioxide
Use of high temperature to destroy microorganisms
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

38. controlled atmosphere packaging (CAP) is...
Seaming; cooling
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
Clostridium botulinum
Commercial use

39. processes used to remove the water are referred to as...
Concentration and dehydration
Chemical preservative
Application; commercial sterility
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

40. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Heat; refrigerated - frozen - concentrated; dehydrated
Headspace
Carbon dioxide
Acidity; water activity; chilling

41. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Preservative; flavor
Application; commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

42. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Sterilize
Soy sauce
1 to 7

43. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Boiling water; steam
Chemical preservative
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
Oxidizing; decomposes; oxygen

44. Irradiation doesn't _______ well in food and is best for ________ ________ .
Steam; headspace
Penetrate; surface treatment
1 to 7
Radiation; ions; radicals; microorganisms

45. Low acid foods require...
More sever heat processing (116-121
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
Sterilize
Yeast; barley; sugars; carbon dioxide

46. Vegetables - meat - and fish are...
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5
Low acid foods

47. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Acid foods
90
90% reduction
Ethanol

48. Modified Atmosphere Packaging (MAP)...
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) concentration & dehydration 2) treating bulk stored grapes
Seamed
Reduced; 20

49. Preservative effect of ______ _____ is only effective on microorganisms.
Bakery products
Carbon dioxide
Dehydration
Fruit juices; beer

50. In acid foods bringing the slowest heating point in the can to...
90
Soy sauce
Sublethal; mild
Yeast; barley; sugars; carbon dioxide

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Test your basic knowledge |

Food Preservation And Processing

Search BasicVersity Tests

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3d Computer Modeling

Actionscript

Adobe Flash

Adobe Illustrator

Adobe Illustrator Shortcuts

Adobe Indesign Publishing

Adobe Photoshop CS 2 - CS 3

Adobe Photoshop CS 5

Adobe Photoshop CS 5 Keyboard Shortcuts

Adobe Photoshop Graphic Design

Adobe Photoshop Tools And Commands

Adobe Premiere Keyboard Shortcuts

Adobe Premiere Pro

After Effects Keyboard Shortcuts

Agile Development

Agile Scrum Methodology

Ajax

Android Programming

Animation

Asp.net Programming