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. Smoke was originally used as a _______ and now for ______
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) benzoic acid 2) sorbic acid
Preservative; flavor
Ethanol

2. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction
Denaturation of proteins
Carbohydrates (sugars); undesirable spoilage

3. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Pathogenic microorganisms; enzyme inactivation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Water

4. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) concentration & dehydration 2) treating bulk stored grapes
Food
Steam; headspace
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

5. Sensitivity of microorganisms to ______ expressed as D value
Dehydration
Reduce water activity and inhibit microorganisms growth
Radiation
Fall; increase

6. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Alcohol - yogurts - spirits - etc.
Food
Use of high temperature to destroy microorganisms

7. EtO is used to _____ package materials for asceptic products
Seaming; canned
Oxidizing; decomposes; oxygen
Clostridium botulinum
Sterilize

8. Two organic acids...
Dehydration
Minimum; commercial sterility
Use of high temperature to destroy microorganisms
1) benzoic acid 2) sorbic acid

9. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) concentration & dehydration 2) treating bulk stored grapes
80; 90 C
Acetic acid; ethyl acetate
Yeast; barley; sugars; carbon dioxide

10. Fruits and some tomato products are...
Thermal shock
1) concentration & dehydration 2) treating bulk stored grapes
Commercial use
Acid foods

11. 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.
Water
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
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

12. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Minimum; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Yeast; barley; sugars; carbon dioxide

13. Acid Foods have pH of...
Sterilize
1) benzoic acid 2) sorbic acid
< 4.5
Dehydration

14. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Ethanol
Fruit juices; beer
Sublethal; mild
Fast; slow; heat; convection vs. conduction

15. Propionic acid is used in...
Carbohydrates (sugars); undesirable spoilage
Acid foods & low acid foods
Bakery products
Commercial use

16. processes used to remove the water are referred to as...
Concentration and dehydration
Temperature; undesirable
Clostridium botulinum
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

17. Canned foods are divided into 2 groups based on pH...
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121
Acid foods & low acid foods
Fall; increase

18. Irradiation doesn't _______ well in food and is best for ________ ________ .
18; crystallization
Preservative; flavor
Penetrate; surface treatment
Seamed

19. In steam displacement can is immediately...
Sublethal; mild
Seamed
Fall; increase
Yeast; ethanol; acetic acid; oxygen

20. In acid foods bringing the slowest heating point in the can to...
Fermentation
Fall; increase
Retard; hinder; mask
90

21. Removal of _____ is important for preservation
Water
Ethanol
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement

22. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Minimum; commercial sterility
E-beams & Cobalt 60
Radiation; ions; radicals; microorganisms

23. In steam displacement vacuum pulled as steam __________ .
Condenses
Oxidizing; decomposes; oxygen
Minimum; commercial sterility
Alcohol - yogurts - spirits - etc.

24. Physical Preservation (4 techniques)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fruit juices; beer
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fast; slow; heat; convection vs. conduction

25. FDA definition of chemical preservation...
Headspace
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seamed
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

26. _______ is injected into _____ to displace air in steam displacement.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Steam; headspace
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) food product 2) size of package 3) type of material used

27. The main premise in heat preservation...
Condenses
Pathogenic microorganisms; enzyme inactivation
Radiation; ions; radicals; microorganisms
Use of high temperature to destroy microorganisms

28. Methods used to dehydrate (2)
Seaming; canned
Relatively mild
Biostatic effects of carbon dioxide are temperature dependent
1) exposure to food to hot air dryers 2) freeze drying

29. Irradiated foods (6)
Bacterial; logarithmic
1) inorganic agents 2) organic agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Water

30. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Yeast; ethanol; acetic acid; oxygen
Heat; refrigerated - frozen - concentrated; dehydrated
Steam; headspace
Acidity; water activity; chilling

31. Lactic acid fermentation produces ________ .
Acetic acid; ethyl acetate
Diacetyl
Seamed
Food

32. 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
Pathogenic microorganisms; enzyme inactivation
Carbon dioxide
Concentration and dehydration

33. Two groups of inorganic salts...
90% reduction
Headspace
1) salts & sugars 2) nitrates and nitrites
Lactic acid; hexoses

34. Chemical Preservation (2 techniques)
Dairy
Dehydration
1) inorganic agents 2) organic agents
Eggs

35. The preservative effect of heat processing is due to the...
90% reduction
Seamed
Denaturation of proteins
Seaming; cooling

36. 4 factors affecting heat resistance in microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Pickles - sauerkraut - and fermented milks
Low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

37. Salmonella is destroyed in...
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
Alcohol - yogurts - spirits - etc.
Eggs
Acid foods

38. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Acidity; water activity; chilling
Fall; increase
Seamed
1) exposure to food to hot air dryers 2) freeze drying

39. controlled atmosphere packaging (CAP) is...
Carbon dioxide
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
More sever heat processing (116-121
Denaturation of proteins

40. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Yeast; barley; sugars; carbon dioxide
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

41. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Increases; ceases; injury; death
Seaming; cooling
Use of high temperature to destroy microorganisms

42. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Commercial use
1) evaporation 2) freeze concentration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Acetic acid; ethyl acetate

43. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) salts & sugars 2) nitrates and nitrites
Acid foods & low acid foods

44. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
1) heating cost 2) product quality loss
Acetic acid; ethyl acetate
Application; commercial sterility

45. ________ spores may be assumed to have ________ order of death.
Seamed
Bacterial; logarithmic
Antimicrobial agents
1 to 7

46. You can calculate doses for irradiation based on (3)...
Minimum; commercial sterility
1) food product 2) size of package 3) type of material used
Boiling water; steam
Denaturation of proteins

47. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Penetrate; surface treatment
Heat; refrigerated - frozen - concentrated; dehydrated
Seaming; canned
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

48. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Ethanol
Lactic acid; hexoses
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
Pathogenic microorganisms; enzyme inactivation

49. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Entrapped air
Food additives
18; crystallization
Commercial sterility

50. Vegetables - meat - and fish are...
Commercial use
Chemical preservative
Pickles - sauerkraut - and fermented milks
Low acid foods