Test your basic knowledge |

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. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Commercial use
Oxidizing; decomposes; oxygen
90

2. A difference in temperature is necessary for a ____ ________ in thermal destruction.
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
90% reduction
Clostridium botulinum
Gas impermeable

3. _______ is injected into _____ to displace air in steam displacement.
Yeast; ethanol; acetic acid; oxygen
Steam; headspace
Use of high temperature to destroy microorganisms
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

4. Acid Foods have pH of...
Dairy
1) evaporation 2) freeze concentration
< 4.5
Acid foods & low acid foods

5. Categories of chemical preservation (4)
Acidity; water activity; chilling
Yeast; barley; sugars; carbon dioxide
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

6. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Heat; refrigerated - frozen - concentrated; dehydrated
Sublethal; mild
Sterilize
Acetic acid; ethyl acetate

7. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Pathogenic microorganisms; enzyme inactivation
Use of high temperature to destroy microorganisms
1) concentration & dehydration 2) treating bulk stored grapes

8. Lactic acid fermentation produces ________ .
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
Diacetyl
Low acid foods

9. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Fall; increase
1) heating cost 2) product quality loss
Preservative; flavor

10. salts & sugars...
Gas impermeable
PH
Relatively mild
Reduce water activity and inhibit microorganisms growth

11. Antimicrobrials lower
1 to 7
Denaturation of proteins
PH
Alcohol - yogurts - spirits - etc.

12. Factors needed to produce commercial sterility (5)...
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
Pathogenic microorganisms; enzyme inactivation
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
Bakery products

13. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Condenses
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
Minimum; commercial sterility

14. Benefits of optimal thermal process (2)...
Carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor
1) heating cost 2) product quality loss

15. Low acid foods all have a pH...
> 4.5
Yeast; barley; sugars; carbon dioxide
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

16. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1) benzoic acid 2) sorbic acid
80; 90 C
Commercial use
Alcohol - yogurts - spirits - etc.

17. Physical Preservation (4 techniques)
Food additives
1) heat 2) irradiation 3) chilling and freezing 4) concentration and 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
Use of high temperature to destroy microorganisms

18. acetic & lactic acids are used in...
Fall; increase
1) concentration & dehydration 2) treating bulk stored grapes
Pickles - sauerkraut - and fermented milks
1) evaporation 2) freeze concentration

19. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Sterilize
Biostatic effects of carbon dioxide are temperature dependent
Carbohydrates (sugars); undesirable spoilage

20. Smoke was originally used as a _______ and now for ______
Fast; slow; heat; convection vs. conduction
Preservative; flavor
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Sublethal; mild

21. Modified Atmosphere Packaging (MAP)...
Gas impermeable
Fruit juices; beer
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) food product 2) size of package 3) type of material used

22. The temperature for chilling preservation is...
Alcohol - yogurts - spirits - etc.
1 to 7
Fast; slow; heat; convection vs. conduction
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

23. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Acid foods & low acid foods
E-beams & Cobalt 60
Yeast; barley; sugars; carbon dioxide

24. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Fast; slow; heat; convection vs. conduction
Entrapped air
< 4.5
Soy sauce

25. Chemical Preservation (2 techniques)
Acid foods
Food
Steam; headspace
1) inorganic agents 2) organic agents

26. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Thermal shock
1) heating cost 2) product quality loss
Pickles - sauerkraut - and fermented milks

27. What is an example of a fermentation reaction?
Carbohydrates (sugars); undesirable spoilage
Seaming; canned
Acid foods
Alcohol - yogurts - spirits - etc.

28. Steam displacement is limited to products without large amounts of __________ _____ .
Dehydration
Entrapped air
Low acid foods
Food additives

29. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
> 4.5
Ethanol
1) benzoic acid 2) sorbic acid

30. Vegetables - meat - and fish are...
1) exposure to food to hot air dryers 2) freeze drying
Low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Temperature; undesirable

31. 3 functions of a vacuum...
Headspace
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) benzoic acid 2) sorbic acid
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. Shelf Life and safety is influenced by (5)...
Fermentation
1 to 7
Temperature; undesirable
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

33. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
90% reduction
Ethanol
Boiling water; steam
Increases; ceases; injury; death

34. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Fruit juices; beer
Carbon dioxide
Seamed

35. In steam displacement vacuum pulled as steam __________ .
Fruit juices; beer
Sublethal; mild
Condenses
Oxidizing; decomposes; oxygen

36. Two organic acids...
Heat; refrigerated - frozen - concentrated; dehydrated
1) salts & sugars 2) nitrates and nitrites
1) benzoic acid 2) sorbic acid
Denaturation of proteins

37. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Alcohol - yogurts - spirits - etc.
Concentration and dehydration
Denaturation of proteins
Yeast; ethanol; acetic acid; oxygen

38. Fruits and some tomato products are...
1) heating cost 2) product quality loss
Fast; slow; heat; convection vs. conduction
90% reduction
Acid foods

39. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Yeast; ethanol; acetic acid; oxygen
Oxidizing; decomposes; oxygen
E-beams & Cobalt 60
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

40. Irradiation doesn't _______ well in food and is best for ________ ________ .
Oxidizing; decomposes; oxygen
Penetrate; surface treatment
Denaturation of proteins
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. Each food has a minimal ______ below which it cannot be held without some _______ change
Radiation; ions; radicals; microorganisms
Temperature; undesirable
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
Gas impermeable

42. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Lactic acid; hexoses
Acid foods & low acid foods
Denaturation of proteins

43. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Bakery products
Heat; refrigerated - frozen - concentrated; dehydrated
Use of high temperature to destroy microorganisms

44. Chilling preservation is widely used as short term preservation because it slows (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
Acid foods
Thermal shock
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

45. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) evaporation 2) freeze concentration
Boiling water; steam
Bacterial; logarithmic
Acid foods

46. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Low acid foods
Diacetyl
Fruit juices; beer

47. In steam displacement can is immediately...
Dehydration
1) heating cost 2) product quality loss
Seamed
Application; commercial sterility

48. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Condenses
Fruit juices; beer
< 4.5

49. no CAP packages are in...
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
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Commercial use

50. Ethylene and propolyne oxides are classified as
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Antimicrobial agents
Seaming; cooling
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration