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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. Antimicrobrials lower
Biostatic effects of carbon dioxide are temperature dependent
PH
Fermentation
> 4.5

2. Methods used to concentrate (2)
Acid foods
Use of high temperature to destroy microorganisms
1) evaporation 2) freeze concentration
80; 90 C

3. In steam displacement vacuum pulled as steam __________ .
1) concentration & dehydration 2) treating bulk stored grapes
Dairy
Condenses
More sever heat processing (116-121

4. Two groups of inorganic salts...
Lactic acid; hexoses
Dairy
PH
1) salts & sugars 2) nitrates and nitrites

5. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Food
18; crystallization
Low acid foods

6. Lactic acid bacteria all produce ______ ______ from __________
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbohydrates (sugars); undesirable spoilage
Yeast; barley; sugars; carbon dioxide
Lactic acid; hexoses

7. In acid foods bringing the slowest heating point in the can to...
Commercial sterility
90
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
Dehydration

8. Steam displacement is limited to products without large amounts of __________ _____ .
Increases; ceases; injury; death
Bacterial; logarithmic
Entrapped air
Commercial use

9. Fruits and some tomato products are...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Seaming; cooling
Acid foods
Boiling water; steam

10. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) exposure to food to hot air dryers 2) freeze drying
Food additives
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

11. Smoke was originally used as a _______ and now for ______
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Preservative; flavor
Radiation; ions; radicals; microorganisms
Penetrate; surface treatment

12. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Bakery products
Fall; increase
Boiling water; steam
Sublethal; mild

13. controlled atmosphere packaging (CAP) is...
Sublethal; mild
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
Food

14. ______ _____ and _____ are pasteurized after filling
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Temperature; undesirable
Fruit juices; beer
Boiling water; steam

15. Acid Foods have pH of...
Oxidizing; decomposes; oxygen
Fruit juices; beer
1) exposure to food to hot air dryers 2) freeze drying
< 4.5

16. Lactic acid fermentation produces ________ .
Diacetyl
Thermal shock
Preservative; flavor
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

17. nitrates and nitrites target...
1) inorganic agents 2) organic agents
Clostridium botulinum
Sublethal; mild
Temperature; undesirable

18. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Commercial sterility
90
Food

19. processes used to remove the water are referred to as...
Concentration and dehydration
Increases; ceases; injury; death
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

20. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Low acid foods
Preservative; flavor
> 4.5

21. Modified Atmosphere Packaging (MAP)...
Alcohol - yogurts - spirits - etc.
Pickles - sauerkraut - and fermented milks
Pathogenic microorganisms; enzyme inactivation
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

22. Removal of _____ is important for preservation
Water
Chemical preservative
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

23. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) heating cost 2) product quality loss
Heat; refrigerated - frozen - concentrated; dehydrated
Acidity; water activity; chilling
Increases; ceases; injury; death

24. Each food has a minimal ______ below which it cannot be held without some _______ change
Bacterial; logarithmic
Reduced; 20
Temperature; undesirable
Seaming; canned

25. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
More sever heat processing (116-121
1) inorganic agents 2) organic agents
Yeast; barley; sugars; carbon dioxide
Seaming; cooling

26. Physical Preservation (4 techniques)
Dehydration
1) salts & sugars 2) nitrates and nitrites
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

27. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Commercial sterility
90% reduction
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

28. Factors needed to produce commercial sterility (5)...
Yeast; ethanol; acetic acid; oxygen
Entrapped air
Water
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

29. Low acid foods require...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Lactic acid; hexoses
More sever heat processing (116-121
Preservative; flavor

30. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Fast; slow; heat; convection vs. conduction
Ethanol
Preservative; flavor
Carbohydrates (sugars); undesirable spoilage

31. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Acetic acid; ethyl acetate
Carbohydrates (sugars); undesirable spoilage
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Oxidizing; decomposes; oxygen

32. In heat preservations microorganisms are controlled by either...
Radiation
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
Minimum; commercial sterility

33. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Gas impermeable
Reduced; 20
Sublethal; mild
Alcohol - yogurts - spirits - etc.

34. 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
Reduced; 20
Concentration and dehydration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

35. Inactivating contaminating organisms is...
Soy sauce
Denaturation of proteins
Commercial sterility
Carbon dioxide

36. Freezing is similar to conventional...
Clostridium botulinum
Dehydration
Ethanol
Denaturation of proteins

37. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
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
Application; commercial sterility
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
Radiation; ions; radicals; microorganisms

38. Low acid foods all have a pH...
18; crystallization
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5
Biostatic effects of carbon dioxide are temperature dependent

39. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Radiation; ions; radicals; microorganisms
Thermal shock
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

40. _______ is injected into _____ to displace air in steam displacement.
Carbohydrates (sugars); undesirable spoilage
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
Radiation
Steam; headspace

41. FDA definition of chemical preservation...
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Eggs
Yeast; ethanol; acetic acid; oxygen

42. Chilling preservation is widely used as short term preservation because it slows (4)...
> 4.5
Biostatic effects of carbon dioxide are temperature dependent
Yeast; ethanol; acetic acid; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

43. Sulfur dioxide used in (2)...
Pickles - sauerkraut - and fermented milks
1) concentration & dehydration 2) treating bulk stored grapes
Eggs
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

44. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Pickles - sauerkraut - and fermented milks
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) evaporation 2) freeze concentration

45. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seaming; cooling
Food

46. You can calculate doses for irradiation based on (3)...
Boiling water; steam
Commercial use
Sublethal; mild
1) food product 2) size of package 3) type of material used

47. Two organic acids...
Carbohydrates (sugars); undesirable spoilage
Use of high temperature to destroy microorganisms
Food additives
1) benzoic acid 2) sorbic acid

48. Major concern of modified atmosphere packaging...
Denaturation of proteins
1) evaporation 2) freeze concentration
Diacetyl
Biostatic effects of carbon dioxide are temperature dependent

49. _________ reactions preserve food products through the biology of the byproduct
80; 90 C
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Fermentation
Commercial sterility

50. In steam displacement can is immediately...
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
Soy sauce
Seamed
Radiation