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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. processes used to remove the water are referred to as...
Radiation; ions; radicals; microorganisms
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
Concentration and dehydration
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

2. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Clostridium botulinum
Yeast; barley; sugars; carbon dioxide
Acid foods
Low acid foods

3. _______ is injected into _____ to displace air in steam displacement.
Concentration and dehydration
Water
Minimum; commercial sterility
Steam; headspace

4. Physical Preservation (4 techniques)
Radiation
1) concentration & dehydration 2) treating bulk stored grapes
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Headspace

5. Preservative effect of ______ _____ is only effective on microorganisms.
Eggs
Carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fall; increase

6. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Acidity; water activity; chilling
1) exposure to food to hot air dryers 2) freeze drying
Seaming; canned
Fast; slow; heat; convection vs. conduction

7. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Acidity; water activity; chilling
Radiation; ions; radicals; microorganisms
Bacterial; logarithmic
Radiation

8. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1 to 7
Fast; slow; heat; convection vs. conduction
Pathogenic microorganisms; enzyme inactivation
Fruit juices; beer

9. Antimicrobrials lower
Seamed
Seaming; cooling
Headspace
PH

10. What is an example of a fermentation reaction?
> 4.5
Alcohol - yogurts - spirits - etc.
Fruit juices; beer
Dehydration

11. 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
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
More sever heat processing (116-121

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

13. ________ spores may be assumed to have ________ order of death.
Seaming; cooling
Bacterial; logarithmic
Water
Bakery products

14. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Minimum; commercial sterility
Use of high temperature to destroy microorganisms
Eggs

15. Shelf Life and safety is influenced by (5)...
Yeast; barley; sugars; carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

16. Pasteurization is a ___________ _______ heat treatment.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Yeast; barley; sugars; carbon dioxide
Relatively mild
Penetrate; surface treatment

17. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
90
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acid foods
Food

18. nitrates and nitrites target...
Biostatic effects of carbon dioxide are temperature dependent
1) exposure to food to hot air dryers 2) freeze drying
Steam; headspace
Clostridium botulinum

19. Fruits and some tomato products are...
Reduce water activity and inhibit microorganisms growth
Carbon dioxide
Acid foods
1) food product 2) size of package 3) type of material used

20. 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)
1) benzoic acid 2) sorbic acid
Fall; increase
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

21. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Acidity; water activity; chilling
Reduced; 20
18; crystallization
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. 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.
Thermal shock
PH
Gas impermeable
Reduce water activity and inhibit microorganisms growth

23. Antibiotics are not universally permitted as...
Food additives
Gas impermeable
Acid foods & low acid foods
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

24. Removal of _____ is important for preservation
Diacetyl
Water
Radiation
Seamed

25. You can calculate doses for irradiation based on (3)...
Ethanol
1) food product 2) size of package 3) type of material used
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
Eggs

26. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
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
Fast; slow; heat; convection vs. conduction
Fall; increase

27. Chilling preservation is widely used as short term preservation because it slows (4)...
Pickles - sauerkraut - and fermented milks
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
PH
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

28. Sensitivity of microorganisms to ______ expressed as D value
Seaming; canned
Gas impermeable
Radiation
1) salts & sugars 2) nitrates and nitrites

29. The temperature for chilling preservation is...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
Bacterial; logarithmic
1 to 7

30. FDA definition of chemical preservation...
Minimum; commercial sterility
Radiation
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

31. In heat preservations microorganisms are controlled by either...
Sublethal; mild
PH
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) salts & sugars 2) nitrates and nitrites

32. Modified Atmosphere Packaging (MAP)...
Fruit juices; beer
1) concentration & dehydration 2) treating bulk stored grapes
Entrapped air
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

33. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
18; crystallization
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
Seaming; cooling
Sublethal; mild

34. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Steam; headspace
Headspace
Sublethal; mild
1) benzoic acid 2) sorbic acid

35. Irradiation doesn't _______ well in food and is best for ________ ________ .
Dairy
Penetrate; surface treatment
Seaming; canned
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

36. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Heat; refrigerated - frozen - concentrated; dehydrated
Carbohydrates (sugars); undesirable spoilage
Gas impermeable

37. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Seaming; cooling
Water
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Boiling water; steam

38. The preservative effect of heat processing is due to the...
Denaturation of proteins
Chemical preservative
Fast; slow; heat; convection vs. conduction
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

39. The main premise in heat preservation...
Chemical preservative
Temperature; undesirable
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Use of high temperature to destroy microorganisms

40. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
Entrapped air
Use of high temperature to destroy microorganisms
Relatively mild

41. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Food additives
Eggs
Acetic acid; ethyl acetate
1) food product 2) size of package 3) type of material used

42. 3 methods for producing a vacuum...
Boiling water; steam
1) inorganic agents 2) organic agents
18; crystallization
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

43. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Retard; hinder; mask
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
Yeast; ethanol; acetic acid; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

44. Factors needed to produce commercial sterility (5)...
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) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) heating cost 2) product quality loss
Thermal shock

45. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Entrapped air

46. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1 to 7
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

47. 3 functions of a vacuum...
1) exposure to food to hot air dryers 2) freeze drying
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
Ethanol
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

48. Methods used to dehydrate (2)
Food
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Carbohydrates (sugars); undesirable spoilage
1) exposure to food to hot air dryers 2) freeze drying

49. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
1 to 7
Thermal shock
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

50. Categories of chemical preservation (4)
Acid foods
Food additives
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Denaturation of proteins