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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. Steam displacement is limited to products without large amounts of __________ _____ .
Acetic acid; ethyl acetate
Reduced; 20
Entrapped air
Fermentation

2. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
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
Yeast; ethanol; acetic acid; oxygen

3. Vegetables - meat - and fish are...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Bacterial; logarithmic
Low acid foods
Alcohol - yogurts - spirits - etc.

4. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
Radiation
1) benzoic acid 2) sorbic acid
Thermal shock

5. 3 functions of a vacuum...
Lactic acid; hexoses
Seaming; canned
Clostridium botulinum
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

6. Factors needed to produce commercial sterility (5)...
Fall; increase
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
Boiling water; steam
Diacetyl

7. nitrates and nitrites target...
Lactic acid; hexoses
E-beams & Cobalt 60
Clostridium botulinum
Carbon dioxide

8. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Fast; slow; heat; convection vs. conduction
Penetrate; surface treatment
Heat; refrigerated - frozen - concentrated; dehydrated

9. Low acid foods all have a pH...
> 4.5
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
Preservative; flavor

10. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Oxidizing; decomposes; oxygen
Retard; hinder; mask
18; crystallization
Radiation

11. Freezing is similar to conventional...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Acetic acid; ethyl acetate
Dehydration
Retard; hinder; mask

12. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Food additives
1 to 7
Radiation; ions; radicals; microorganisms
Antimicrobial agents

13. Each food has a minimal ______ below which it cannot be held without some _______ change
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Dehydration
Yeast; ethanol; acetic acid; oxygen
Temperature; undesirable

14. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Chemical preservative
Food
Application; commercial sterility

15. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Radiation; ions; radicals; microorganisms
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
Chemical preservative
Ethanol

16. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Boiling water; steam
Oxidizing; decomposes; oxygen
Gas impermeable
Chemical preservative

17. Thermal process is specific to (3)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fermentation
Alcohol - yogurts - spirits - etc.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

18. Preservative effect of ______ _____ is only effective on microorganisms.
Antimicrobial agents
Carbon dioxide
Carbohydrates (sugars); undesirable spoilage
1) salts & sugars 2) nitrates and nitrites

19. The preservative effect of heat processing is due to the...
1) salts & sugars 2) nitrates and nitrites
Denaturation of proteins
Soy sauce
Commercial sterility

20. Inactivating contaminating organisms is...
Fermentation
Relatively mild
Commercial sterility
1) salts & sugars 2) nitrates and nitrites

21. Propionic acid is used in...
Condenses
1) benzoic acid 2) sorbic acid
Diacetyl
Bakery products

22. ________ spores may be assumed to have ________ order of death.
1) benzoic acid 2) sorbic acid
Low acid foods
Use of high temperature to destroy microorganisms
Bacterial; logarithmic

23. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Eggs
PH
80; 90 C
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

24. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fermentation
Soy sauce
More sever heat processing (116-121
Fall; increase

25. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
< 4.5
Fruit juices; beer
Thermal shock

26. Salmonella is destroyed in...
Eggs
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
> 4.5

27. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Dehydration
Reduced; 20
1) inorganic agents 2) organic agents

28. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Soy sauce
Acid foods & low acid foods
Entrapped air

29. processes used to remove the water are referred to as...
Diacetyl
1) inorganic agents 2) organic agents
Concentration and dehydration
Headspace

30. 3 methods for producing a vacuum...
Reduce water activity and inhibit microorganisms growth
Sublethal; mild
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seaming; canned

31. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) concentration & dehydration 2) treating bulk stored grapes
Acetic acid; ethyl acetate
Gas impermeable
Heat; refrigerated - frozen - concentrated; dehydrated

32. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Yeast; barley; sugars; carbon dioxide
Water
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Increases; ceases; injury; death

33. In heat preservations microorganisms are controlled by either...
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
E-beams & Cobalt 60
Fermentation
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

34. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Antimicrobial agents
Seaming; canned
Sterilize
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

35. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) inorganic agents 2) organic agents
Concentration and 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
Alcohol - yogurts - spirits - etc.

36. 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
Preservative; flavor
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
PH

37. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
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) inorganic agents 2) organic agents
Reduced; 20
Acidity; water activity; chilling

38. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Radiation; ions; radicals; microorganisms
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen

39. 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
80; 90 C
1) evaporation 2) freeze concentration
1) exposure to food to hot air dryers 2) freeze drying

40. controlled atmosphere packaging (CAP) is...
Sublethal; mild
Acidity; water activity; chilling
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

41. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Low acid foods
1) heating cost 2) product quality loss
Yeast; barley; sugars; carbon dioxide
Penetrate; surface treatment

42. Ethylene and propolyne oxides are classified as
Sublethal; mild
Penetrate; surface treatment
Antimicrobial agents
Commercial sterility

43. Major concern of modified atmosphere packaging...
Chemical preservative
Biostatic effects of carbon dioxide are temperature dependent
Food
> 4.5

44. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Heat; refrigerated - frozen - concentrated; dehydrated
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acetic acid; ethyl acetate
18; crystallization

45. 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
More sever heat processing (116-121
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
E-beams & Cobalt 60

46. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Thermal shock
Fast; slow; heat; convection vs. conduction
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

47. The main premise in heat preservation...
PH
Use of high temperature to destroy microorganisms
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
Water

48. Smoke was originally used as a _______ and now for ______
Carbohydrates (sugars); undesirable spoilage
Retard; hinder; mask
Preservative; flavor
Boiling water; steam

49. Sensitivity of microorganisms to ______ expressed as D value
Pathogenic microorganisms; enzyme inactivation
Minimum; commercial sterility
Radiation
Diacetyl

50. What is an example of a fermentation reaction?
Entrapped air
Reduce water activity and inhibit microorganisms growth
Sterilize
Alcohol - yogurts - spirits - etc.