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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. Vegetables - meat - and fish are...
Low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
Use of high temperature to destroy microorganisms
Fall; increase

2. Freezing does (3)...
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) food product 2) size of package 3) type of material used
Seaming; cooling
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

3. Salmonella is destroyed in...
1) exposure to food to hot air dryers 2) freeze drying
Eggs
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
Pickles - sauerkraut - and fermented milks

4. What is an example of a fermentation reaction?
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Bakery products
Alcohol - yogurts - spirits - etc.
Carbohydrates (sugars); undesirable spoilage

5. You can calculate doses for irradiation based on (3)...
Condenses
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used
1) evaporation 2) freeze concentration

6. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
Increases; ceases; injury; death
Dairy
Heat; refrigerated - frozen - concentrated; dehydrated

7. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
18; crystallization
Seaming; canned
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
Carbohydrates (sugars); undesirable spoilage

8. EtO is used to _____ package materials for asceptic products
Yeast; ethanol; acetic acid; oxygen
Bacterial; logarithmic
Fermentation
Sterilize

9. Physical Preservation (4 techniques)
Temperature; undesirable
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Oxidizing; decomposes; oxygen
Retard; hinder; mask

10. Steam displacement is limited to products without large amounts of __________ _____ .
Radiation
Entrapped air
Radiation; ions; radicals; microorganisms
1) food product 2) size of package 3) type of material used

11. Shelf Life and safety is influenced by (5)...
90
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acidity; water activity; chilling

12. In glass there is a risk of...
Thermal shock
Yeast; ethanol; acetic acid; oxygen
Oxidizing; decomposes; oxygen
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

13. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Fall; increase
Lactic acid; hexoses
1) heating cost 2) product quality loss
Chemical preservative

14. ________ spores may be assumed to have ________ order of death.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seamed
Bacterial; logarithmic
Relatively mild

15. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
1) inorganic agents 2) organic agents
Seaming; canned
Pathogenic microorganisms; enzyme inactivation

16. M. tuberculosis is destroyed in...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Dairy
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Headspace

17. Freezing is similar to conventional...
Dehydration
Reduce water activity and inhibit microorganisms growth
Condenses
Acidity; water activity; chilling

18. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Lactic acid; hexoses
> 4.5
Reduce water activity and inhibit microorganisms growth
Soy sauce

19. Chemical Preservation (2 techniques)
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
Commercial use
1) inorganic agents 2) organic agents
Oxidizing; decomposes; oxygen

20. 4 factors affecting heat resistance in microorganisms
Food
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Food additives
Penetrate; surface treatment

21. Low acid foods all have a pH...
> 4.5
Acidity; water activity; chilling
Oxidizing; decomposes; oxygen
Acetic acid; ethyl acetate

22. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Eggs
Pathogenic microorganisms; enzyme inactivation
1) food product 2) size of package 3) type of material used
Reduced; 20

23. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Temperature; undesirable
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fruit juices; beer

24. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Eggs
Acidity; water activity; chilling
Oxidizing; decomposes; oxygen
Yeast; ethanol; acetic acid; oxygen

25. Modified Atmosphere Packaging (MAP)...
Chemical preservative
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
18; crystallization
Concentration and dehydration

26. no CAP packages are in...
Chemical preservative
Commercial use
Temperature; undesirable
Acid foods & low acid foods

27. Sulfur dioxide used in (2)...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Minimum; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes
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

28. Low acid foods require...
90% reduction
Lactic acid; hexoses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
More sever heat processing (116-121

29. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Water
Fermentation
Retard; hinder; mask

30. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Antimicrobial agents
Commercial use
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

31. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
80; 90 C
Dehydration
Temperature; undesirable

32. Two organic acids...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) benzoic acid 2) sorbic acid
Fast; slow; heat; convection vs. conduction
Diacetyl

33. In steam displacement can is immediately...
Denaturation of proteins
90% reduction
Seamed
Seaming; canned

34. nitrates and nitrites target...
Clostridium botulinum
80; 90 C
1) evaporation 2) freeze concentration
Soy sauce

35. controlled atmosphere packaging (CAP) is...
Yeast; barley; sugars; carbon dioxide
Alcohol - yogurts - spirits - etc.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
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

36. Methods used to concentrate (2)
Bacterial; logarithmic
Dairy
1 to 7
1) evaporation 2) freeze concentration

37. The preservative effect of heat processing is due to the...
Denaturation of proteins
Minimum; commercial sterility
Carbohydrates (sugars); undesirable spoilage
Sublethal; mild

38. Fruits and some tomato products are...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acid foods
Entrapped air
Carbon dioxide

39. 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
Commercial use
Entrapped air

40. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Reduce water activity and inhibit microorganisms growth
Use of high temperature to destroy microorganisms
Fermentation

41. Acid Foods have pH of...
Bakery products
< 4.5
Fruit juices; beer
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

42. 3 methods for producing a vacuum...
Pickles - sauerkraut - and fermented milks
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acetic acid; ethyl acetate

43. 3 functions of a vacuum...
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; cooling
Low acid foods

44. Smoke was originally used as a _______ and now for ______
Retard; hinder; mask
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) food product 2) size of package 3) type of material used
Preservative; flavor

45. Major concern of modified atmosphere packaging...
Temperature; undesirable
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Yeast; barley; sugars; carbon dioxide
Biostatic effects of carbon dioxide are temperature dependent

46. Propionic acid is 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
Gas impermeable
Seaming; canned
Bakery products

47. The temperature for chilling preservation is...
Yeast; barley; sugars; carbon dioxide
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
1 to 7

48. Categories of chemical preservation (4)
Dehydration
Minimum; commercial sterility
Oxidizing; decomposes; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

49. Thermal process is specific to (3)...
Commercial sterility
Carbohydrates (sugars); undesirable spoilage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Sublethal; mild

50. In heat preservations microorganisms are controlled by either...
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Steam; headspace
Chemical preservative