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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. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
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
Reduce water activity and inhibit microorganisms growth
Soy sauce

2. FDA definition of chemical preservation...
Low acid foods
Sublethal; mild
Seaming; cooling
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

3. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Water
Diacetyl
Boiling water; steam
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

4. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Fall; increase
Ethanol
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

5. The main premise in heat preservation...
Clostridium botulinum
Use of high temperature to destroy microorganisms
Relatively mild
Heat; refrigerated - frozen - concentrated; dehydrated

6. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
Increases; ceases; injury; death

7. Low acid foods all have a pH...
PH
Acetic acid; ethyl acetate
Water
> 4.5

8. The preservative effect of heat processing is due to the...
Seaming; canned
Yeast; barley; sugars; carbon dioxide
Denaturation of proteins
Boiling water; steam

9. ________ spores may be assumed to have ________ order of death.
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
1 to 7
Thermal shock
Bacterial; logarithmic

10. acetic & lactic acids are used 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
Pickles - sauerkraut - and fermented milks
Soy sauce
< 4.5

11. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Seaming; cooling
Fast; slow; heat; convection vs. conduction
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

12. Two groups of inorganic salts...
Fruit juices; beer
Low acid foods
1) salts & sugars 2) nitrates and nitrites
Acid foods & low acid foods

13. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Diacetyl
Soy sauce
1) salts & sugars 2) nitrates and nitrites

14. Sensitivity of microorganisms to ______ expressed as D value
Acidity; water activity; chilling
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
Radiation
Diacetyl

15. Shelf Life and safety is influenced by (5)...
More sever heat processing (116-121
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
PH
Sublethal; mild

16. Chemical Preservation (2 techniques)
Antimicrobial agents
Gas impermeable
Carbohydrates (sugars); undesirable spoilage
1) inorganic agents 2) organic agents

17. Vegetables - meat - and fish are...
1) inorganic agents 2) organic agents
Relatively mild
Eggs
Low acid foods

18. 4 factors affecting heat resistance in microorganisms
Clostridium botulinum
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Yeast; barley; sugars; carbon dioxide
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

19. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Lactic acid; hexoses
< 4.5
Oxidizing; decomposes; oxygen
Preservative; flavor

20. Fruits and some tomato products are...
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
Antimicrobial agents
Temperature; undesirable
Acid foods

21. Thermal process is specific to (3)...
Dairy
1) exposure to food to hot air dryers 2) freeze drying
90
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

22. Antibiotics are not universally permitted as...
Food additives
Condenses
PH
Acid foods

23. ______ _____ and _____ are pasteurized after filling
Acid foods
Fruit juices; beer
Sterilize
Yeast; ethanol; acetic acid; oxygen

24. Inactivating contaminating organisms is...
Alcohol - yogurts - spirits - etc.
Denaturation of proteins
Commercial sterility
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

25. Optimal thermal process is the _____ treatment that achieves ______ _______
Seamed
Minimum; commercial sterility
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Bakery products

26. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
Fall; increase
Penetrate; surface treatment
Chemical preservative

27. Low acid foods require...
1) salts & sugars 2) nitrates and nitrites
Seaming; canned
More sever heat processing (116-121
Heat; refrigerated - frozen - concentrated; dehydrated

28. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
90% reduction
Seaming; canned
Acetic acid; ethyl acetate
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

29. Acid Foods have pH of...
Pathogenic microorganisms; enzyme inactivation
Fermentation
< 4.5
Food

30. EtO is used to _____ package materials for asceptic products
Chemical preservative
Water
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Sterilize

31. controlled atmosphere packaging (CAP) is...
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
Acidity; water activity; chilling
E-beams & Cobalt 60
90

32. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Water
Alcohol - yogurts - spirits - etc.
18; crystallization
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

33. no CAP packages are in...
Commercial use
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fast; slow; heat; convection vs. conduction
Diacetyl

34. In acid foods bringing the slowest heating point in the can to...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) salts & sugars 2) nitrates and nitrites
Reduced; 20
90

35. Irradiated foods (6)
Fast; slow; heat; convection vs. conduction
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Ethanol
1) salts & sugars 2) nitrates and nitrites

36. Lactic acid fermentation produces ________ .
Commercial sterility
1) salts & sugars 2) nitrates and nitrites
Diacetyl
Reduce water activity and inhibit microorganisms growth

37. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Fast; slow; heat; convection vs. conduction
1) heating cost 2) product quality loss
Denaturation of proteins
Increases; ceases; injury; death

38. Canned foods are divided into 2 groups based on pH...
1) food product 2) size of package 3) type of material used
Radiation
Use of high temperature to destroy microorganisms
Acid foods & low acid foods

39. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
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
Minimum; commercial sterility
Boiling water; steam

40. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) evaporation 2) freeze concentration
90% reduction
Increases; ceases; injury; death

41. Ethylene and propolyne oxides are classified as
Antimicrobial agents
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
1 to 7

42. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) exposure to food to hot air dryers 2) freeze drying
Sublethal; mild
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) heating cost 2) product quality loss

43. Methods used to dehydrate (2)
Concentration and dehydration
Commercial sterility
1) exposure to food to hot air dryers 2) freeze drying
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

44. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
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
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Commercial use

45. Benefits of optimal thermal process (2)...
Gas impermeable
Bakery products
Fall; increase
1) heating cost 2) product quality loss

46. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Seamed
Carbon dioxide
Use of high temperature to destroy microorganisms
Retard; hinder; mask

47. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Use of high temperature to destroy microorganisms
Radiation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

48. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Ethanol
Fall; increase
1) benzoic acid 2) sorbic acid

49. Salmonella is destroyed in...
Seamed
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Reduce water activity and inhibit microorganisms growth
Eggs

50. Steam displacement is limited to products without large amounts of __________ _____ .
1) heating cost 2) product quality loss
Increases; ceases; injury; death
Entrapped air
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