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. Each food has a minimal ______ below which it cannot be held without some _______ change
Reduce water activity and inhibit microorganisms growth
Gas impermeable
Temperature; undesirable
Seamed

2. salts & sugars...
Pathogenic microorganisms; enzyme inactivation
80; 90 C
Seaming; cooling
Reduce water activity and inhibit microorganisms growth

3. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
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
Increases; ceases; injury; death
Fruit juices; beer
Condenses

4. Irradiated foods (6)
Steam; headspace
90
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Seaming; canned

5. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
> 4.5
Pathogenic microorganisms; enzyme inactivation
Yeast; barley; sugars; carbon dioxide

6. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Fast; slow; heat; convection vs. conduction
Seaming; canned
Food
Fermentation

7. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
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
80; 90 C
Seamed

8. controlled atmosphere packaging (CAP) is...
Carbohydrates (sugars); undesirable spoilage
Low acid foods
Fall; increase
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

9. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) concentration & dehydration 2) treating bulk stored grapes
Gas impermeable
Increases; ceases; injury; death
Penetrate; surface treatment

10. ______ _____ and _____ are pasteurized after filling
Acid foods
Fruit juices; beer
Relatively mild
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

11. Two organic acids...
Acid foods
Commercial use
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) benzoic acid 2) sorbic acid

12. In steam displacement vacuum pulled as steam __________ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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
Low acid foods
Condenses

13. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) benzoic acid 2) sorbic acid
Temperature; undesirable
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Reduced; 20

14. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Seaming; canned
Carbohydrates (sugars); undesirable spoilage
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
Clostridium botulinum

15. 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
1) heating cost 2) product quality loss
> 4.5
1) inorganic agents 2) organic agents

16. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) salts & sugars 2) nitrates and nitrites
PH
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
Carbon dioxide

17. no CAP packages are in...
Commercial use
< 4.5
PH
1) exposure to food to hot air dryers 2) freeze drying

18. Two groups of inorganic salts...
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) salts & sugars 2) nitrates and nitrites
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

19. In acid foods bringing the slowest heating point in the can to...
Relatively mild
90
Sterilize
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

20. 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
Food
1) inorganic agents 2) organic agents
Oxidizing; decomposes; oxygen

21. Propionic acid is used in...
Fermentation
Bakery products
Minimum; commercial sterility
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. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
80; 90 C
Dehydration
90
18; crystallization

23. In steam displacement can is immediately...
Seamed
Reduced; 20
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) concentration & dehydration 2) treating bulk stored grapes

24. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
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
Pathogenic microorganisms; enzyme inactivation
Fermentation

25. Salmonella is destroyed in...
Bakery products
< 4.5
Eggs
E-beams & Cobalt 60

26. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Fast; slow; heat; convection vs. conduction
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
Clostridium botulinum

27. Lactic acid bacteria all produce ______ ______ from __________
Relatively mild
1) benzoic acid 2) sorbic acid
Minimum; commercial sterility
Lactic acid; hexoses

28. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Fall; increase
Carbohydrates (sugars); undesirable spoilage
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

29. Sulfur dioxide used in (2)...
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
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbon dioxide
1) concentration & dehydration 2) treating bulk stored grapes

30. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
More sever heat processing (116-121
Entrapped air
Steam; headspace

31. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Bakery products
More sever heat processing (116-121

32. Chilling preservation is widely used as short term preservation because it slows (4)...
Bakery products
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

33. Low acid foods all have a pH...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Radiation; ions; radicals; microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
> 4.5

34. processes used to remove the water are referred to as...
Concentration and dehydration
18; crystallization
Pathogenic microorganisms; enzyme inactivation
Eggs

35. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Alcohol - yogurts - spirits - etc.
Acidity; water activity; chilling
1) exposure to food to hot air dryers 2) freeze drying

36. 4 factors affecting heat resistance in microorganisms
Lactic acid; hexoses
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Application; commercial sterility
Headspace

37. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
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) 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
Boiling water; steam

38. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
1) concentration & dehydration 2) treating bulk stored grapes
Thermal shock
Headspace

39. M. tuberculosis is destroyed in...
Acetic acid; ethyl acetate
Dairy
E-beams & Cobalt 60
Bacterial; logarithmic

40. Sensitivity of microorganisms to ______ expressed as D value
Dairy
Acid foods & low acid foods
Radiation
Alcohol - yogurts - spirits - etc.

41. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Dehydration
More sever heat processing (116-121
< 4.5

42. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Acid foods & low acid foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Dehydration

43. Two sources of irradiation...
E-beams & Cobalt 60
Dairy
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

44. 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
PH
Headspace
Alcohol - yogurts - spirits - etc.

45. nitrates and nitrites target...
Clostridium botulinum
Lactic acid; hexoses
80; 90 C
Reduced; 20

46. Acid Foods have pH of...
1) food product 2) size of package 3) type of material used
Carbohydrates (sugars); undesirable spoilage
< 4.5
Steam; headspace

47. In vacuum packaging food is placed in a _____ ______ package and air is removed to prevent grwoth or aerobic spoilage organism - shrinkage - oxidation - and color degredation.
Relatively mild
Gas impermeable
1 to 7
> 4.5

48. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
PH
Reduced; 20
Concentration and dehydration

49. Freezing does (3)...
Carbohydrates (sugars); undesirable spoilage
1) inorganic agents 2) organic agents
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

50. Preservative effect of ______ _____ is only effective on microorganisms.
Fast; slow; heat; convection vs. conduction
Thermal shock
Carbon dioxide
Food additives