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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. Chilling preservation is widely used as short term preservation because it slows (4)...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Sublethal; mild
Concentration and dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

2. In steam displacement can is immediately...
Concentration and dehydration
Seamed
Alcohol - yogurts - spirits - etc.
1) evaporation 2) freeze concentration

3. In heat preservations microorganisms are controlled by either...
Entrapped air
1 to 7
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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

4. What is an example of a fermentation reaction?
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Bacterial; logarithmic
Seamed
Alcohol - yogurts - spirits - etc.

5. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Pathogenic microorganisms; enzyme inactivation
Use of high temperature to destroy microorganisms
Acetic acid; ethyl acetate
Soy sauce

6. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Bacterial; logarithmic
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
Retard; hinder; mask

7. The temperature for chilling preservation is...
1 to 7
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Clostridium botulinum

8. In acid foods bringing the slowest heating point in the can to...
Boiling water; steam
Application; commercial sterility
Bacterial; logarithmic
90

9. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) exposure to food to hot air dryers 2) freeze drying
Ethanol
Seaming; cooling
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

10. In steam displacement vacuum pulled as steam __________ .
Entrapped air
Clostridium botulinum
Condenses
Gas impermeable

11. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Biostatic effects of carbon dioxide are temperature dependent
Temperature; undesirable
Fruit juices; beer

12. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
More sever heat processing (116-121
80; 90 C
Boiling water; steam
Ethanol

13. Freezing is similar to conventional...
Gas impermeable
1) heating cost 2) product quality loss
Food additives
Dehydration

14. Ethylene and propolyne oxides are classified as
1) concentration & dehydration 2) treating bulk stored grapes
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
Reduced; 20
Antimicrobial agents

15. Two sources of irradiation...
E-beams & Cobalt 60
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
Radiation
Retard; hinder; mask

16. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Oxidizing; decomposes; oxygen
Pathogenic microorganisms; enzyme inactivation

17. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Dairy
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sublethal; mild
Yeast; barley; sugars; carbon dioxide

18. Fruits and some tomato products are...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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
< 4.5

19. The main premise in heat preservation...
1) salts & sugars 2) nitrates and nitrites
Antimicrobial agents
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
Use of high temperature to destroy microorganisms

20. Vegetables - meat - and fish are...
Low acid foods
Preservative; flavor
Yeast; barley; sugars; carbon dioxide
E-beams & Cobalt 60

21. Modified Atmosphere Packaging (MAP)...
Food additives
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Lactic acid; hexoses
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

22. Methods used to concentrate (2)
Acidity; water activity; chilling
1) evaporation 2) freeze concentration
Carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

23. Freezing does (3)...
Use of high temperature to destroy microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Clostridium botulinum
Reduced; 20

24. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
More sever heat processing (116-121
Dairy
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
80; 90 C

25. Inactivating contaminating organisms is...
More sever heat processing (116-121
1) inorganic agents 2) organic agents
Low acid foods
Commercial sterility

26. Shelf Life and safety is influenced by (5)...
Acid foods & low acid foods
1) heating cost 2) product quality loss
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fast; slow; heat; convection vs. conduction

27. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Fruit juices; beer
Low acid foods
Application; commercial sterility
Diacetyl

28. Low acid foods all have a pH...
Thermal shock
1) salts & sugars 2) nitrates and nitrites
> 4.5
Increases; ceases; injury; death

29. Antimicrobrials lower
> 4.5
PH
1) heating cost 2) product quality loss
1) inorganic agents 2) organic agents

30. Lactic acid bacteria all produce ______ ______ from __________
1) food product 2) size of package 3) type of material used
Commercial use
Sterilize
Lactic acid; hexoses

31. acetic & lactic acids are used in...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Pickles - sauerkraut - and fermented milks
Reduce water activity and inhibit microorganisms growth
Preservative; flavor

32. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Acidity; water activity; chilling
Seaming; cooling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Food

33. _______ is injected into _____ to displace air in steam displacement.
Alcohol - yogurts - spirits - etc.
Preservative; flavor
Steam; headspace
Antimicrobial agents

34. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) salts & sugars 2) nitrates and nitrites
Seaming; cooling
Chemical preservative

35. Antibiotics are not universally permitted as...
Fast; slow; heat; convection vs. conduction
Dairy
Retard; hinder; mask
Food additives

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Preservative; flavor
Yeast; ethanol; acetic acid; oxygen
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

37. In glass there is a risk of...
Condenses
Thermal shock
1) salts & sugars 2) nitrates and nitrites
Oxidizing; decomposes; oxygen

38. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Relatively mild
Carbohydrates (sugars); undesirable spoilage
Sublethal; mild
E-beams & Cobalt 60

39. ________ spores may be assumed to have ________ order of death.
Denaturation of proteins
Bacterial; logarithmic
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Use of high temperature to destroy microorganisms

40. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
1) food product 2) size of package 3) type of material used
Oxidizing; decomposes; oxygen
More sever heat processing (116-121
Fall; increase

41. Methods used to dehydrate (2)
Boiling water; steam
Retard; hinder; mask
Commercial sterility
1) exposure to food to hot air dryers 2) freeze drying

42. Pasteurization is a ___________ _______ heat treatment.
Acetic acid; ethyl acetate
1) food product 2) size of package 3) type of material used
Denaturation of proteins
Relatively mild

43. FDA definition of chemical preservation...
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
Water
Concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated

44. M. tuberculosis is destroyed in...
Carbohydrates (sugars); undesirable spoilage
Dairy
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

45. Sulfur dioxide used in (2)...
E-beams & Cobalt 60
1) concentration & dehydration 2) treating bulk stored grapes
> 4.5
Gas impermeable

46. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Radiation; ions; radicals; microorganisms
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
Clostridium botulinum

47. Lactic acid fermentation produces ________ .
Diacetyl
Antimicrobial agents
Commercial sterility
80; 90 C

48. Preservative effect of ______ _____ is only effective on microorganisms.
Biostatic effects of carbon dioxide are temperature dependent
Eggs
Seaming; canned
Carbon dioxide

49. no CAP packages are in...
Acid foods
Soy sauce
Entrapped air
Commercial use

50. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
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
Acetic acid; ethyl acetate