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 acid foods bringing the slowest heating point in the can to...
90
1) food product 2) size of package 3) type of material used
Yeast; barley; sugars; carbon dioxide
Lactic acid; hexoses

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Fast; slow; heat; convection vs. conduction
Headspace
Clostridium botulinum

3. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Fall; increase
Application; commercial sterility
Penetrate; surface treatment
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

4. Acid Foods have pH of...
Sublethal; mild
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
< 4.5
1) benzoic acid 2) sorbic acid

5. FDA definition of chemical preservation...
Bakery products
Carbohydrates (sugars); undesirable spoilage
Yeast; barley; sugars; carbon dioxide
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

6. In steam displacement can is immediately...
Eggs
80; 90 C
Seamed
1) heating cost 2) product quality loss

7. Physical Preservation (4 techniques)
Steam; headspace
90% reduction
1) concentration & dehydration 2) treating bulk stored grapes
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

8. ______ _____ and _____ are pasteurized after filling
Diacetyl
Acid foods & low acid foods
Fruit juices; beer
Increases; ceases; injury; death

9. Lactic acid fermentation produces ________ .
< 4.5
Diacetyl
Water
Reduce water activity and inhibit microorganisms growth

10. Low acid foods all have a pH...
> 4.5
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Diacetyl
Yeast; barley; sugars; carbon dioxide

11. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Acid foods & low acid foods
Reduce water activity and inhibit microorganisms growth
1) evaporation 2) freeze concentration

12. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Concentration and dehydration
Seaming; canned
Increases; ceases; injury; death
Eggs

13. The preservative effect of heat processing is due to the...
Denaturation of proteins
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) benzoic acid 2) sorbic acid
Carbohydrates (sugars); undesirable spoilage

14. What is an example of a fermentation reaction?
Fermentation
Thermal shock
Fast; slow; heat; convection vs. conduction
Alcohol - yogurts - spirits - etc.

15. Preservative effect of ______ _____ is only effective on microorganisms.
Pickles - sauerkraut - and fermented milks
Chemical preservative
Carbon dioxide
Condenses

16. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Food
Food additives
Gas impermeable

17. Freezing does (3)...
Water
Alcohol - yogurts - spirits - etc.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Commercial use

18. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Seaming; canned
Acidity; water activity; chilling
Radiation; ions; radicals; microorganisms
Use of high temperature to destroy microorganisms

19. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Preservative; flavor
80; 90 C
Yeast; barley; sugars; carbon dioxide

20. acetic & lactic acids are used in...
Increases; ceases; injury; death
> 4.5
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

21. no CAP packages are in...
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
Relatively mild
Commercial use
E-beams & Cobalt 60

22. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) inorganic agents 2) organic agents
Penetrate; surface treatment
Preservative; flavor
90% reduction

23. salts & sugars...
Commercial sterility
Reduce water activity and inhibit microorganisms growth
Clostridium botulinum
Carbohydrates (sugars); undesirable spoilage

24. nitrates and nitrites target...
Clostridium botulinum
Commercial use
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.

25. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Antimicrobial agents
Yeast; barley; sugars; carbon dioxide
Relatively mild
Carbohydrates (sugars); undesirable spoilage

26. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Retard; hinder; mask
Yeast; barley; sugars; carbon dioxide
Increases; ceases; injury; death

27. Lactic acid bacteria all produce ______ ______ from __________
Preservative; flavor
Antimicrobial agents
More sever heat processing (116-121
Lactic acid; hexoses

28. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
E-beams & Cobalt 60
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Heat; refrigerated - frozen - concentrated; dehydrated
80; 90 C

29. The temperature for chilling preservation is...
E-beams & Cobalt 60
Yeast; ethanol; acetic acid; oxygen
Acidity; water activity; chilling
1 to 7

30. Removal of _____ is important for preservation
Reduced; 20
Water
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

31. Methods used to dehydrate (2)
Ethanol
1) exposure to food to hot air dryers 2) freeze drying
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; canned

32. Inactivating contaminating organisms is...
Commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) benzoic acid 2) sorbic acid
Seamed

33. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbon dioxide
Yeast; ethanol; acetic acid; oxygen
Clostridium botulinum

34. Propionic acid is used in...
90% reduction
Food additives
Bacterial; logarithmic
Bakery products

35. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) benzoic acid 2) sorbic acid
Ethanol
Preservative; flavor

36. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
1) heating cost 2) product quality loss
Minimum; commercial sterility
More sever heat processing (116-121

37. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Eggs
Alcohol - yogurts - spirits - etc.
Biostatic effects of carbon dioxide are temperature dependent

38. Antimicrobrials lower
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
PH
Commercial sterility
Application; commercial sterility

39. Methods used to concentrate (2)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) evaporation 2) freeze concentration
Steam; headspace
Commercial use

40. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
Gas impermeable
Carbohydrates (sugars); undesirable spoilage
Entrapped air

41. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Oxidizing; decomposes; oxygen
PH
Retard; hinder; mask
Dairy

42. EtO is used to _____ package materials for asceptic products
Sterilize
Thermal shock
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) heating cost 2) product quality loss

43. Major concern of modified atmosphere packaging...
1) concentration & dehydration 2) treating bulk stored grapes
Biostatic effects of carbon dioxide are temperature dependent
Pathogenic microorganisms; enzyme inactivation
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

44. Fruits and some tomato products are...
Commercial sterility
Acidity; water activity; chilling
Acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

45. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Low acid foods
90% reduction
Boiling water; steam

46. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
More sever heat processing (116-121
Commercial sterility
E-beams & Cobalt 60

47. Optimal thermal process is the _____ treatment that achieves ______ _______
< 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Minimum; commercial sterility
Radiation

48. In glass there is a risk of...
Thermal shock
1) concentration & dehydration 2) treating bulk stored grapes
Entrapped air
PH

49. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acetic acid; ethyl acetate
Chemical preservative
Biostatic effects of carbon dioxide are temperature dependent

50. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; canned
Radiation
Acid foods & low acid foods