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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. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Acid foods
Fast; slow; heat; convection vs. conduction
Pathogenic microorganisms; enzyme inactivation
Denaturation of proteins

2. Low acid foods require...
More sever heat processing (116-121
Headspace
Soy sauce
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

3. Two organic acids...
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
Commercial sterility
1) benzoic acid 2) sorbic acid

4. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
1) heating cost 2) product quality loss
Penetrate; surface treatment
1) evaporation 2) freeze concentration

5. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Carbohydrates (sugars); undesirable spoilage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

6. Fruits and some tomato products are...
Acid foods
Clostridium botulinum
1) salts & sugars 2) nitrates and nitrites
Seaming; cooling

7. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Steam; headspace
Oxidizing; decomposes; oxygen
Yeast; ethanol; acetic acid; oxygen

8. 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
Entrapped air
1) salts & sugars 2) nitrates and nitrites
Lactic acid; hexoses

9. In steam displacement vacuum pulled as steam __________ .
Condenses
Acid foods & low acid foods
Entrapped air
18; crystallization

10. Removal of _____ is important for preservation
Acidity; water activity; chilling
Water
Penetrate; surface treatment
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

11. Each food has a minimal ______ below which it cannot be held without some _______ change
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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
Temperature; undesirable
Radiation; ions; radicals; microorganisms

12. The preservative effect of heat processing is due to the...
Denaturation of proteins
1) food product 2) size of package 3) type of material used
Fall; increase
Acid foods & low acid foods

13. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
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
Steam; headspace
1) salts & sugars 2) nitrates and nitrites

14. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Food
Seaming; canned
1) benzoic acid 2) sorbic acid
Pathogenic microorganisms; enzyme inactivation

15. To minimize problems with modified atmosphere packaging (MAP) (4)...
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) 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
Antimicrobial agents
1) heating cost 2) product quality loss

16. Unfilled volume of a hermetic food container is referred to as the __________ .
Low acid foods
1) food product 2) size of package 3) type of material used
1) inorganic agents 2) organic agents
Headspace

17. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
< 4.5
Chemical preservative

18. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Use of high temperature to destroy microorganisms
Bacterial; logarithmic
Fermentation

19. Antimicrobrials lower
Pathogenic microorganisms; enzyme inactivation
PH
18; crystallization
> 4.5

20. Preservative effect of ______ _____ is only effective on microorganisms.
Increases; ceases; injury; death
Carbon dioxide
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Seamed

21. Categories of chemical preservation (4)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Chemical preservative

22. Methods used to concentrate (2)
Alcohol - yogurts - spirits - etc.
Sterilize
1) evaporation 2) freeze concentration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

23. 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)
Clostridium botulinum
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
90% reduction

24. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Lactic acid; hexoses
Acidity; water activity; chilling
Chemical preservative
1) salts & sugars 2) nitrates and nitrites

25. 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
Entrapped air
Boiling water; steam
Gas impermeable

26. Lactic acid fermentation produces ________ .
Diacetyl
Radiation
Clostridium botulinum
Acidity; water activity; chilling

27. Inactivating contaminating organisms is...
Entrapped air
Commercial sterility
90% reduction
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

28. Acid Foods have pH of...
< 4.5
1) salts & sugars 2) nitrates and nitrites
90
Bakery products

29. Steam displacement is limited to products without large amounts of __________ _____ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
Entrapped air
90

30. Salmonella is destroyed in...
Eggs
1 to 7
Low acid foods
Water

31. In acid foods bringing the slowest heating point in the can to...
90
Steam; headspace
1) heating cost 2) product quality loss
Radiation; ions; radicals; microorganisms

32. Freezing does (3)...
Ethanol
Thermal shock
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

33. Physical Preservation (4 techniques)
Temperature; undesirable
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
More sever heat processing (116-121
Eggs

34. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Acid foods
Entrapped air
Preservative; flavor

35. Sulfur dioxide used in (2)...
> 4.5
1) concentration & dehydration 2) treating bulk stored grapes
Carbon dioxide
Antimicrobial agents

36. processes used to remove the water are referred to as...
Fast; slow; heat; convection vs. conduction
Acid foods
Carbohydrates (sugars); undesirable spoilage
Concentration and dehydration

37. 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
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
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. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
PH
Fruit juices; beer
Application; commercial sterility
Food additives

39. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
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
Ethanol
Reduce water activity and inhibit microorganisms growth

40. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
Chemical preservative
Acidity; water activity; chilling
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

41. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Gas impermeable
Temperature; undesirable
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Oxidizing; decomposes; oxygen

42. Propionic acid is used in...
Bakery products
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acidity; water activity; chilling
Sublethal; mild

43. ______ _____ and _____ are pasteurized after filling
Heat; refrigerated - frozen - concentrated; dehydrated
Fruit juices; beer
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

44. ________ spores may be assumed to have ________ order of death.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Acetic acid; ethyl acetate
Bacterial; logarithmic
1) exposure to food to hot air dryers 2) freeze drying

45. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
More sever heat processing (116-121
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acidity; water activity; chilling
Boiling water; steam

46. Freezing is similar to conventional...
Pathogenic microorganisms; enzyme inactivation
1) food product 2) size of package 3) type of material used
Bakery products
Dehydration

47. Irradiated foods (6)
Eggs
Pickles - sauerkraut - and fermented milks
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Concentration and dehydration

48. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Diacetyl
Yeast; ethanol; acetic acid; oxygen
> 4.5
Radiation; ions; radicals; microorganisms

49. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Clostridium botulinum
Entrapped air
Food

50. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Bakery products
Preservative; flavor
Seaming; cooling
Use of high temperature to destroy microorganisms