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

2. Each food has a minimal ______ below which it cannot be held without some _______ change
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) concentration & dehydration 2) treating bulk stored grapes
Temperature; undesirable
Application; commercial sterility

3. Antibiotics are not universally permitted as...
Food additives
Entrapped air
Heat; refrigerated - frozen - concentrated; dehydrated
Commercial use

4. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Yeast; barley; sugars; carbon dioxide
Biostatic effects of carbon dioxide are temperature dependent
Boiling water; steam
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

5. The main premise in heat preservation...
More sever heat processing (116-121
Use of high temperature to destroy microorganisms
Acidity; water activity; chilling
Preservative; flavor

6. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Pickles - sauerkraut - and fermented milks
More sever heat processing (116-121
Penetrate; surface treatment

7. M. tuberculosis is destroyed in...
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
Dairy
1) food product 2) size of package 3) type of material used
80; 90 C

8. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Food additives
1 to 7
Ethanol
Heat; refrigerated - frozen - concentrated; dehydrated

9. 4 factors affecting heat resistance in microorganisms
Soy sauce
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Thermal shock

10. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Acetic acid; ethyl acetate
Acid foods & low acid foods
1) food product 2) size of package 3) type of material used

11. Sulfur dioxide used in (2)...
Dairy
1) concentration & dehydration 2) treating bulk stored grapes
More sever heat processing (116-121
Denaturation of proteins

12. FDA definition of chemical preservation...
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
80; 90 C
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

13. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
90
Boiling water; steam
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

14. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
E-beams & Cobalt 60
Bakery products
Increases; ceases; injury; death
Diacetyl

15. 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
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
80; 90 C

16. What is an example of a fermentation reaction?
1 to 7
Yeast; barley; sugars; carbon dioxide
Alcohol - yogurts - spirits - etc.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

17. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Sublethal; mild
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Relatively mild

18. Lactic acid fermentation produces ________ .
Diacetyl
Heat; refrigerated - frozen - concentrated; dehydrated
Low acid foods
1) benzoic acid 2) sorbic acid

19. Ethylene and propolyne oxides are classified as
More sever heat processing (116-121
Antimicrobial agents
Sterilize
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

20. Vegetables - meat - and fish are...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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
Low acid foods
Alcohol - yogurts - spirits - etc.

21. salts & sugars...
80; 90 C
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
Reduce water activity and inhibit microorganisms growth
1) salts & sugars 2) nitrates and nitrites

22. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
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
18; crystallization
Food

23. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
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
Lactic acid; hexoses

24. ______ _____ and _____ are pasteurized after filling
1) evaporation 2) freeze concentration
Reduced; 20
Fruit juices; beer
Dairy

25. Benefits of optimal thermal process (2)...
Use of high temperature to destroy microorganisms
Commercial sterility
1) benzoic acid 2) sorbic acid
1) heating cost 2) product quality loss

26. Two sources of irradiation...
Low acid foods
E-beams & Cobalt 60
Application; commercial sterility
Chemical preservative

27. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) benzoic acid 2) sorbic acid
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fall; increase

28. Two organic acids...
Biostatic effects of carbon dioxide are temperature dependent
1) benzoic acid 2) sorbic acid
Seaming; canned
1) food product 2) size of package 3) type of material used

29. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Water
Denaturation of proteins
Acetic acid; ethyl acetate

30. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Sublethal; mild
Radiation
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
Reduced; 20

31. Methods used to dehydrate (2)
Chemical preservative
1) exposure to food to hot air dryers 2) freeze drying
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Minimum; commercial sterility

32. Low acid foods all have a pH...
> 4.5
Dairy
Chemical preservative
1) heating cost 2) product quality loss

33. Acid Foods have pH of...
Biostatic effects of carbon dioxide are temperature dependent
< 4.5
Radiation; ions; radicals; microorganisms
Commercial sterility

34. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Preservative; flavor
Commercial sterility
Application; commercial sterility
Seaming; canned

35. controlled atmosphere packaging (CAP) is...
Use of high temperature to destroy microorganisms
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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

36. Thermal process is specific to (3)...
Relatively mild
Alcohol - yogurts - spirits - etc.
Lactic acid; hexoses
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

37. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Seaming; cooling
Food
Concentration and dehydration
Ethanol

38. Chemical Preservation (2 techniques)
1) concentration & dehydration 2) treating bulk stored grapes
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
Soy sauce
1) inorganic agents 2) organic agents

39. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Lactic acid; hexoses
< 4.5
Dairy

40. 3 methods for producing a vacuum...
Low acid foods
Yeast; barley; sugars; carbon dioxide
Carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

41. The preservative effect of heat processing is due to the...
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
Denaturation of proteins
Soy sauce

42. 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.
Clostridium botulinum
Gas impermeable
Reduce water activity and inhibit microorganisms growth
Biostatic effects of carbon dioxide are temperature dependent

43. Two groups of inorganic salts...
1) food product 2) size of package 3) type of material used
1) salts & sugars 2) nitrates and nitrites
Sublethal; mild
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

44. Smoke was originally used as a _______ and now for ______
Food
Preservative; flavor
Yeast; ethanol; acetic acid; oxygen
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

45. The temperature for chilling preservation is...
Acid foods & low acid foods
Chemical preservative
1 to 7
Minimum; commercial sterility

46. Low acid foods require...
Biostatic effects of carbon dioxide are temperature dependent
Acid foods & low acid foods
More sever heat processing (116-121
Heat; refrigerated - frozen - concentrated; dehydrated

47. Methods used to concentrate (2)
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
> 4.5
1) evaporation 2) freeze concentration

48. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
PH
Yeast; barley; sugars; carbon dioxide
Carbohydrates (sugars); undesirable spoilage

49. processes used to remove the water are referred to as...
Seaming; cooling
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fast; slow; heat; convection vs. conduction
Concentration and dehydration

50. Unfilled volume of a hermetic food container is referred to as the __________ .
Acid foods & low acid foods
More sever heat processing (116-121
Headspace
1) evaporation 2) freeze concentration