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. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Denaturation of proteins
Diacetyl
Fermentation

2. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Acidity; water activity; chilling
Oxidizing; decomposes; oxygen
Fermentation

3. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Yeast; ethanol; acetic acid; oxygen
Application; commercial sterility
1 to 7
Seaming; canned

4. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Reduce water activity and inhibit microorganisms growth
Yeast; barley; sugars; carbon dioxide
< 4.5

5. Two groups of inorganic salts...
Food additives
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Biostatic effects of carbon dioxide are temperature dependent
1) salts & sugars 2) nitrates and nitrites

6. Methods used to concentrate (2)
1) food product 2) size of package 3) type of material used
Eggs
1) benzoic acid 2) sorbic acid
1) evaporation 2) freeze concentration

7. 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
Pathogenic microorganisms; enzyme inactivation
18; crystallization
Gas impermeable

8. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Thermal shock
Oxidizing; decomposes; oxygen
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

9. Lactic acid bacteria all produce ______ ______ from __________
Seaming; cooling
Denaturation of proteins
Biostatic effects of carbon dioxide are temperature dependent
Lactic acid; hexoses

10. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Sterilize
Heat; refrigerated - frozen - concentrated; dehydrated
1) food product 2) size of package 3) type of material used
1) benzoic acid 2) sorbic acid

11. In acid foods bringing the slowest heating point in the can to...
90
Carbohydrates (sugars); undesirable spoilage
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

12. Inactivating contaminating organisms is...
1) heating cost 2) product quality loss
1) inorganic agents 2) organic agents
Commercial sterility
Reduce water activity and inhibit microorganisms growth

13. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
E-beams & Cobalt 60
Concentration and dehydration
Reduce water activity and inhibit microorganisms growth

14. Two sources of irradiation...
Ethanol
Heat; refrigerated - frozen - concentrated; dehydrated
E-beams & Cobalt 60
Sterilize

15. Modified Atmosphere Packaging (MAP)...
More sever heat processing (116-121
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
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
Acid foods & low acid foods

16. The preservative effect of heat processing is due to the...
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
Denaturation of proteins
90
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

17. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) concentration & dehydration 2) treating bulk stored grapes
Lactic acid; hexoses
Dairy

18. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
1) benzoic acid 2) sorbic acid
Alcohol - yogurts - spirits - etc.
Bacterial; logarithmic

19. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Oxidizing; decomposes; oxygen
Gas impermeable
1) salts & sugars 2) nitrates and nitrites

20. Methods used to dehydrate (2)
1) heating cost 2) product quality loss
> 4.5
Clostridium botulinum
1) exposure to food to hot air dryers 2) freeze drying

21. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Bacterial; logarithmic
Temperature; undesirable
Condenses

22. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Food
Chemical preservative
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
Dairy

23. Propionic acid is used in...
1) salts & sugars 2) nitrates and nitrites
Bakery products
1) concentration & dehydration 2) treating bulk stored grapes
Chemical preservative

24. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
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
Boiling water; steam

25. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Ethanol
Minimum; commercial sterility
Clostridium botulinum

26. no CAP packages are in...
> 4.5
Thermal shock
Commercial use
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

27. Shelf Life and safety is influenced by (5)...
Eggs
Heat; refrigerated - frozen - concentrated; dehydrated
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
More sever heat processing (116-121

28. M. tuberculosis is destroyed in...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
More sever heat processing (116-121
Preservative; flavor
Dairy

29. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1) concentration & dehydration 2) treating bulk stored grapes
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
80; 90 C
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

30. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
1) exposure to food to hot air dryers 2) freeze drying
80; 90 C
Lactic acid; hexoses

31. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Preservative; flavor
Reduced; 20
Commercial use
PH

32. Each food has a minimal ______ below which it cannot be held without some _______ change
Lactic acid; hexoses
Application; commercial sterility
Temperature; undesirable
Seaming; cooling

33. Two organic acids...
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used
Chemical preservative
More sever heat processing (116-121

34. FDA definition of chemical preservation...
Carbohydrates (sugars); undesirable spoilage
Bakery products
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
Food additives

35. Sulfur dioxide used in (2)...
Bacterial; logarithmic
Reduce water activity and inhibit microorganisms growth
1) concentration & dehydration 2) treating bulk stored grapes
Thermal shock

36. Unfilled volume of a hermetic food container is referred to as the __________ .
PH
Headspace
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
Fall; increase

37. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; 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
Condenses
Bakery products

38. Ethylene and propolyne oxides are classified as
80; 90 C
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Retard; hinder; mask
Antimicrobial agents

39. Acid Foods have pH of...
< 4.5
Water
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Relatively mild

40. Canned foods are divided into 2 groups based on pH...
Penetrate; surface treatment
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated

41. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Temperature; undesirable
Yeast; ethanol; acetic acid; oxygen
Condenses
Radiation

42. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Water
1) heating cost 2) product quality loss
Oxidizing; decomposes; oxygen
Use of high temperature to destroy microorganisms

43. In glass there is a risk of...
PH
Denaturation of proteins
Increases; ceases; injury; death
Thermal shock

44. Antimicrobrials lower
Gas impermeable
Increases; ceases; injury; death
PH
Pathogenic microorganisms; enzyme inactivation

45. processes used to remove the water are referred to as...
Acid foods & low acid foods
Chemical preservative
Concentration and dehydration
90

46. The main premise in heat preservation...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Use of high temperature to destroy microorganisms
Carbohydrates (sugars); undesirable spoilage

47. Salmonella is destroyed in...
Condenses
1) salts & sugars 2) nitrates and nitrites
Eggs
Increases; ceases; injury; death

48. nitrates and nitrites target...
Commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Entrapped air
Clostridium botulinum

49. Low acid foods all have a pH...
Biostatic effects of carbon dioxide are temperature dependent
> 4.5
Oxidizing; decomposes; oxygen
90% reduction

50. EtO is used to _____ package materials for asceptic products
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
90% reduction
Sterilize
Yeast; ethanol; acetic acid; oxygen

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Food Preservation And Processing

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests