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. Inactivating contaminating organisms is...
Bakery products
Commercial sterility
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
Soy sauce

2. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Radiation
Minimum; commercial sterility
Chemical preservative

3. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Headspace
Thermal shock
Increases; ceases; injury; death

4. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
80; 90 C
Seaming; cooling
Reduce water activity and inhibit microorganisms growth

5. Freezing does (3)...
Low acid foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Boiling water; steam
E-beams & Cobalt 60

6. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Water
Headspace
Fermentation
Fast; slow; heat; convection vs. conduction

7. FDA definition of chemical preservation...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) evaporation 2) freeze concentration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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

8. Fruits and some tomato products are...
Acid foods
Carbohydrates (sugars); undesirable spoilage
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Gas impermeable

9. Steam displacement is limited to products without large amounts of __________ _____ .
Radiation
Commercial sterility
Entrapped air
Commercial use

10. Smoke was originally used as a _______ and now for ______
Biostatic effects of carbon dioxide are temperature dependent
90% reduction
Lactic acid; hexoses
Preservative; flavor

11. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acid foods
90% reduction
1) exposure to food to hot air dryers 2) freeze drying

12. In acid foods bringing the slowest heating point in the can to...
PH
Steam; headspace
90
Pickles - sauerkraut - and fermented milks

13. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Ethanol
Carbon dioxide
Acidity; water activity; chilling

14. Antibiotics are not universally permitted as...
1) concentration & dehydration 2) treating bulk stored grapes
Application; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Food additives

15. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Yeast; barley; sugars; carbon dioxide
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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

16. In steam displacement vacuum pulled as steam __________ .
90
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Chemical preservative
Condenses

17. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Headspace
Concentration and dehydration
Seaming; cooling
Reduce water activity and inhibit microorganisms growth

18. EtO is used to _____ package materials for asceptic products
E-beams & Cobalt 60
Sterilize
Food
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

19. In heat preservations microorganisms are controlled by either...
E-beams & Cobalt 60
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Soy sauce
Alcohol - yogurts - spirits - etc.

20. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Yeast; ethanol; acetic acid; oxygen
Water
1) concentration & dehydration 2) treating bulk stored grapes

21. processes used to remove the water are referred to as...
PH
Concentration and dehydration
Dairy
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

22. Categories of chemical preservation (4)
Seamed
1) food product 2) size of package 3) type of material used
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

23. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Retard; hinder; mask
Reduce water activity and inhibit microorganisms growth
Sublethal; mild
Radiation

24. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Steam; headspace
Food
Low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated

25. The main premise in heat preservation...
Retard; hinder; mask
Acid foods & low acid foods
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
Use of high temperature to destroy microorganisms

26. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Increases; ceases; injury; death
Acid foods

27. Removal of _____ is important for preservation
Water
Steam; headspace
Antimicrobial agents
Heat; refrigerated - frozen - concentrated; dehydrated

28. Methods used to concentrate (2)
Lactic acid; hexoses
Radiation
1) evaporation 2) freeze concentration
1) exposure to food to hot air dryers 2) freeze drying

29. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Radiation
Eggs
Antimicrobial agents

30. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Clostridium botulinum
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
Lactic acid; hexoses

31. no CAP packages are in...
Commercial use
Acetic acid; ethyl acetate
Eggs
Pathogenic microorganisms; enzyme inactivation

32. Modified Atmosphere Packaging (MAP)...
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
80; 90 C
Pickles - sauerkraut - and fermented milks
Retard; hinder; mask

33. Low acid foods all have a pH...
Carbohydrates (sugars); undesirable spoilage
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5
E-beams & Cobalt 60

34. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Seamed
Lactic acid; hexoses
Sterilize
Boiling water; steam

35. Benefits of optimal thermal process (2)...
Condenses
1) heating cost 2) product quality loss
< 4.5
> 4.5

36. The temperature for chilling preservation is...
Concentration and dehydration
Dehydration
1 to 7
Condenses

37. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Sterilize
Preservative; flavor
Soy sauce
Reduce water activity and inhibit microorganisms growth

38. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) evaporation 2) freeze concentration
Temperature; undesirable
Commercial sterility
Carbohydrates (sugars); undesirable spoilage

39. Vegetables - meat - and fish are...
Low acid foods
Retard; hinder; mask
1) salts & sugars 2) nitrates and nitrites
Fast; slow; heat; convection vs. conduction

40. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
More sever heat processing (116-121
Carbon dioxide
> 4.5
Retard; hinder; mask

41. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Minimum; commercial sterility
Seaming; canned
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
90% reduction

42. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
More sever heat processing (116-121
90
Denaturation of proteins
18; crystallization

43. controlled atmosphere packaging (CAP) is...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5
Thermal shock
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. salts & sugars...
Reduce water activity and inhibit microorganisms growth
18; crystallization
Preservative; flavor
Retard; hinder; mask

45. ______ _____ and _____ are pasteurized after filling
Entrapped air
Reduced; 20
Fruit juices; beer
Gas impermeable

46. Shelf Life and safety is influenced by (5)...
Fast; slow; heat; convection vs. conduction
Yeast; ethanol; acetic acid; oxygen
Dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

47. 3 functions of a vacuum...
Increases; ceases; injury; death
Condenses
Pickles - sauerkraut - and fermented milks
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

48. What is an example of a fermentation reaction?
Seaming; canned
Retard; hinder; mask
Alcohol - yogurts - spirits - etc.
Denaturation of proteins

49. Ethylene and propolyne oxides are classified as
Concentration and dehydration
Carbon dioxide
Antimicrobial agents
1 to 7

50. Irradiation doesn't _______ well in food and is best for ________ ________ .
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
Reduced; 20
Penetrate; surface treatment
Seaming; cooling