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. Smoke was originally used as a _______ and now for ______
Preservative; flavor
80; 90 C
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Radiation

2. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Retard; hinder; mask
Seaming; cooling
Dehydration

3. Irradiated foods (6)
Lactic acid; hexoses
Retard; hinder; mask
Fruit juices; beer
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

4. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Reduced; 20
Carbon dioxide
Application; 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

5. In glass there is a risk of...
Yeast; barley; sugars; carbon dioxide
Thermal shock
Radiation
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

6. Pasteurization is a ___________ _______ heat treatment.
> 4.5
Carbon dioxide
Water
Relatively mild

7. Two sources of irradiation...
E-beams & Cobalt 60
Commercial use
1) exposure to food to hot air dryers 2) freeze drying
80; 90 C

8. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Acidity; water activity; chilling
Boiling water; steam
Preservative; flavor
Low acid foods

9. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Oxidizing; decomposes; oxygen
Fall; increase
80; 90 C

10. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Biostatic effects of carbon dioxide are temperature dependent
1) concentration & dehydration 2) treating bulk stored grapes
More sever heat processing (116-121

11. Each food has a minimal ______ below which it cannot be held without some _______ change
Minimum; commercial sterility
Antimicrobial agents
Lactic acid; hexoses
Temperature; undesirable

12. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Reduced; 20
1) salts & sugars 2) nitrates and nitrites
Pathogenic microorganisms; enzyme inactivation

13. Freezing is similar to conventional...
Dehydration
1) heating cost 2) product quality loss
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Radiation

14. 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.
Fermentation
Gas impermeable
1) benzoic acid 2) sorbic acid
Concentration and dehydration

15. Modified Atmosphere Packaging (MAP)...
Eggs
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
Yeast; barley; sugars; carbon dioxide

16. nitrates and nitrites target...
Steam; headspace
Fall; increase
More sever heat processing (116-121
Clostridium botulinum

17. Inactivating contaminating organisms is...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Thermal shock
Acid foods
Commercial sterility

18. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) exposure to food to hot air dryers 2) freeze drying
Fruit juices; beer
Fast; slow; heat; convection vs. conduction
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

19. no CAP packages are in...
Diacetyl
Commercial use
PH
More sever heat processing (116-121

20. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Preservative; flavor
Dairy
Concentration and dehydration
Yeast; ethanol; acetic acid; oxygen

21. Shelf Life and safety is influenced by (5)...
Reduce water activity and inhibit microorganisms growth
Yeast; ethanol; acetic acid; oxygen
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

22. Categories of chemical preservation (4)
Commercial sterility
> 4.5
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
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

23. You can calculate doses for irradiation based on (3)...
Increases; ceases; injury; death
1) food product 2) size of package 3) type of material used
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Alcohol - yogurts - spirits - etc.

24. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Radiation; ions; radicals; microorganisms
Yeast; ethanol; acetic acid; oxygen
1) inorganic agents 2) organic agents

25. In steam displacement vacuum pulled as steam __________ .
Heat; refrigerated - frozen - concentrated; dehydrated
Condenses
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
Commercial sterility

26. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Concentration and dehydration
Boiling water; steam
Radiation; ions; radicals; microorganisms
Dairy

27. Acid Foods have pH of...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
< 4.5
Fast; slow; heat; convection vs. conduction
Yeast; ethanol; acetic acid; oxygen

28. M. tuberculosis is destroyed in...
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
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
Dairy

29. 3 functions of a vacuum...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Antimicrobial agents
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
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

30. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Food additives
Alcohol - yogurts - spirits - etc.
Yeast; barley; sugars; carbon dioxide

31. Vegetables - meat - and fish are...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fermentation
Antimicrobial agents
Low acid foods

32. The main premise in heat preservation...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) inorganic agents 2) organic agents
Commercial sterility
Use of high temperature to destroy microorganisms

33. Sensitivity of microorganisms to ______ expressed as D value
Seaming; canned
Radiation
> 4.5
1 to 7

34. What is an example of a fermentation reaction?
Seaming; cooling
Reduced; 20
Alcohol - yogurts - spirits - etc.
Steam; headspace

35. Lactic acid fermentation produces ________ .
Increases; ceases; injury; death
Boiling water; steam
Dehydration
Diacetyl

36. Physical Preservation (4 techniques)
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Acidity; water activity; chilling
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial sterility

37. The temperature for chilling preservation is...
1 to 7
Increases; ceases; injury; death
1) evaporation 2) freeze concentration
Reduce water activity and inhibit microorganisms growth

38. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
< 4.5
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; cooling

39. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Commercial sterility
90% reduction
Fermentation
Yeast; barley; sugars; carbon dioxide

40. _______ is injected into _____ to displace air in steam displacement.
Antimicrobial agents
18; crystallization
Acidity; water activity; chilling
Steam; headspace

41. Propionic acid is used in...
Preservative; flavor
Bakery products
Food
1) concentration & dehydration 2) treating bulk stored grapes

42. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Commercial use
Concentration and dehydration
Retard; hinder; mask
1) benzoic acid 2) sorbic acid

43. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Eggs
Minimum; commercial sterility
Fall; increase
Pathogenic microorganisms; enzyme inactivation

44. Removal of _____ is important for preservation
Water
Seamed
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
Fall; increase

45. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
< 4.5
Pathogenic microorganisms; enzyme inactivation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

46. 4 factors affecting heat resistance in microorganisms
Commercial sterility
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
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Carbon dioxide

47. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Acetic acid; ethyl acetate
18; crystallization
Boiling water; steam

48. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Condenses
Acetic acid; ethyl acetate
Fast; slow; heat; convection vs. conduction

49. FDA definition of chemical preservation...
Fermentation
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
1) food product 2) size of package 3) type of material used

50. The preservative effect of heat processing is due to the...
Denaturation of proteins
Fall; increase
Seaming; cooling
90