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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. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Carbon dioxide
Eggs
Seaming; canned

2. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Carbohydrates (sugars); undesirable spoilage
Commercial sterility
Oxidizing; decomposes; oxygen
Clostridium botulinum

3. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Alcohol - yogurts - spirits - etc.
Dairy

4. Salmonella is destroyed in...
Steam; headspace
Application; commercial sterility
Pathogenic microorganisms; enzyme inactivation
Eggs

5. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Lactic acid; hexoses
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Headspace

6. FDA definition of chemical preservation...
Seaming; canned
1) benzoic acid 2) sorbic acid
Eggs
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

7. Modified Atmosphere Packaging (MAP)...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Water
Minimum; commercial sterility
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

8. Lactic acid fermentation produces ________ .
Diacetyl
Acid foods
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Dairy

9. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Use of high temperature to destroy microorganisms
1) evaporation 2) freeze concentration
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

10. Chemical Preservation (2 techniques)
Penetrate; surface treatment
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) inorganic agents 2) organic agents
1 to 7

11. Freezing does (3)...
Relatively mild
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
Yeast; ethanol; acetic acid; oxygen

12. Inactivating contaminating organisms is...
Commercial sterility
90% reduction
Minimum; commercial sterility
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

13. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Acetic acid; ethyl acetate
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) salts & sugars 2) nitrates and nitrites

14. In steam displacement vacuum pulled as steam __________ .
Condenses
Lactic acid; hexoses
Acidity; water activity; chilling
1) food product 2) size of package 3) type of material used

15. The temperature for chilling preservation is...
1 to 7
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Bakery products
> 4.5

16. Pasteurization is a ___________ _______ heat treatment.
1) salts & sugars 2) nitrates and nitrites
Carbon dioxide
Relatively mild
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

17. processes used to remove the water are referred to as...
Concentration and dehydration
Minimum; commercial sterility
Bakery products
More sever heat processing (116-121

18. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Fermentation
Heat; refrigerated - frozen - concentrated; dehydrated
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

19. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Dehydration
1) heating cost 2) product quality loss
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

20. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Food
Application; commercial sterility

21. ______ _____ and _____ are pasteurized after filling
Yeast; ethanol; acetic acid; oxygen
Fast; slow; heat; convection vs. conduction
Lactic acid; hexoses
Fruit juices; beer

22. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Acid foods & low acid foods
Acidity; water activity; chilling
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

23. Two organic acids...
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) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) benzoic acid 2) sorbic acid
Bakery products

24. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Heat; refrigerated - frozen - concentrated; dehydrated
Penetrate; surface treatment
E-beams & Cobalt 60

25. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Headspace
18; crystallization
90% reduction
1) inorganic agents 2) organic agents

26. The preservative effect of heat processing is due to the...
Denaturation of proteins
Reduce water activity and inhibit microorganisms growth
Biostatic effects of carbon dioxide are temperature dependent
Diacetyl

27. no CAP packages are in...
Radiation; ions; radicals; microorganisms
Denaturation of proteins
Commercial use
Fermentation

28. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
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
Pathogenic microorganisms; enzyme inactivation
Retard; hinder; mask
Seamed

29. Vegetables - meat - and fish are...
Oxidizing; decomposes; oxygen
PH
Chemical preservative
Low acid foods

30. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
90% reduction
Carbon dioxide
Fall; increase
Food additives

31. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Oxidizing; decomposes; oxygen
Carbohydrates (sugars); undesirable spoilage

32. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Yeast; barley; sugars; carbon dioxide
Lactic acid; hexoses
80; 90 C
Application; commercial sterility

33. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; canned
Seaming; cooling
Fermentation
90% reduction

34. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Reduce water activity and inhibit microorganisms growth
Dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

35. 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
Yeast; ethanol; acetic acid; oxygen
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
Dairy

36. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Fall; increase
90% reduction
Sublethal; mild

37. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Heat; refrigerated - frozen - concentrated; dehydrated
Acetic acid; ethyl acetate
Preservative; flavor
Reduce water activity and inhibit microorganisms growth

38. Methods used to dehydrate (2)
Food
1) exposure to food to hot air dryers 2) freeze drying
Clostridium botulinum
Soy sauce

39. Lactic acid bacteria all produce ______ ______ from __________
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Sublethal; mild
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
Lactic acid; hexoses

40. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Commercial sterility
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

41. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
Commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Application; commercial sterility

42. Antimicrobrials lower
Carbohydrates (sugars); undesirable spoilage
Acetic acid; ethyl acetate
1) exposure to food to hot air dryers 2) freeze drying
PH

43. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Boiling water; steam
Low acid foods
Retard; hinder; mask
Yeast; ethanol; acetic acid; oxygen

44. controlled atmosphere packaging (CAP) is...
Entrapped air
E-beams & Cobalt 60
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

45. EtO is used to _____ package materials for asceptic products
1) evaporation 2) freeze concentration
Sterilize
Sublethal; mild
PH

46. 3 functions of a vacuum...
1) food product 2) size of package 3) type of material used
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
Acid foods & low acid foods
18; crystallization

47. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Denaturation of proteins
Seamed

48. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Fruit juices; beer
Yeast; ethanol; acetic acid; oxygen
Sublethal; mild
Alcohol - yogurts - spirits - etc.

49. Smoke was originally used as a _______ and now for ______
Preservative; flavor
18; crystallization
Boiling water; steam
Entrapped air

50. Low acid foods require...
Radiation
More sever heat processing (116-121
Biostatic effects of carbon dioxide are temperature dependent
Steam; headspace