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. To minimize problems with modified atmosphere packaging (MAP) (4)...
Dairy
Preservative; flavor
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) 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

2. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
< 4.5
Oxidizing; decomposes; oxygen
Fruit juices; beer
Headspace

3. processes used to remove the water are referred to as...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Concentration and dehydration
Denaturation of proteins
Acid foods

4. Categories of chemical preservation (4)
E-beams & Cobalt 60
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Thermal shock
Fall; increase

5. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
PH
Eggs
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
18; crystallization

6. Methods used to concentrate (2)
PH
Reduce water activity and inhibit microorganisms growth
Temperature; undesirable
1) evaporation 2) freeze concentration

7. Shelf Life and safety is influenced by (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
Minimum; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Concentration and dehydration

8. 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
Use of high temperature to destroy microorganisms
Commercial sterility
Seamed

9. Two organic acids...
18; crystallization
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) benzoic acid 2) sorbic acid
Commercial sterility

10. Two sources of irradiation...
1) exposure to food to hot air dryers 2) freeze drying
Acidity; water activity; chilling
Heat; refrigerated - frozen - concentrated; dehydrated
E-beams & Cobalt 60

11. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Acid foods & low acid foods
Water
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

12. EtO is used to _____ package materials for asceptic products
Boiling water; steam
Bakery products
Minimum; commercial sterility
Sterilize

13. Low acid foods require...
More sever heat processing (116-121
Ethanol
Low acid foods
Acid foods & low acid foods

14. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Biostatic effects of carbon dioxide are temperature dependent
Retard; hinder; mask
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

15. The main premise in heat preservation...
Penetrate; surface treatment
Use of high temperature to destroy microorganisms
Clostridium botulinum
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

16. 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.
> 4.5
Gas impermeable
Food
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

17. Benefits of optimal thermal process (2)...
1) food product 2) size of package 3) type of material used
1) salts & sugars 2) nitrates and nitrites
Acidity; water activity; chilling
1) heating cost 2) product quality loss

18. Inactivating contaminating organisms is...
1) inorganic agents 2) organic agents
Commercial sterility
Acid foods & low acid foods
Radiation; ions; radicals; microorganisms

19. Removal of _____ is important for preservation
Fast; slow; heat; convection vs. conduction
Sterilize
Water
< 4.5

20. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Diacetyl
Headspace
Reduced; 20
Ethanol

21. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Food additives
Acidity; water activity; chilling
> 4.5

22. controlled atmosphere packaging (CAP) is...
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
Boiling water; steam
Seaming; canned
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

23. In acid foods bringing the slowest heating point in the can to...
Radiation
90
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Bacterial; logarithmic

24. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
Temperature; undesirable
Increases; ceases; injury; death
Dairy

25. Each food has a minimal ______ below which it cannot be held without some _______ change
Fall; increase
Temperature; undesirable
Water
1) heating cost 2) product quality loss

26. Freezing is similar to conventional...
Chemical preservative
Dehydration
Food additives
Oxidizing; decomposes; oxygen

27. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Seaming; cooling
18; crystallization
Eggs

28. Ethylene and propolyne oxides are classified as
Antimicrobial agents
1) food product 2) size of package 3) type of material used
Yeast; ethanol; acetic acid; oxygen
Fall; increase

29. Modified Atmosphere Packaging (MAP)...
Food
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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

30. 3 functions of a vacuum...
Condenses
Increases; ceases; injury; death
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

31. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Seaming; cooling
Acidity; water activity; chilling
> 4.5

32. 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)
Pickles - sauerkraut - and fermented milks
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

33. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Acidity; water activity; chilling
Seaming; cooling
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Lactic acid; hexoses

34. Vegetables - meat - and fish are...
90
Increases; ceases; injury; death
Low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated

35. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
1 to 7
1) evaporation 2) freeze concentration
Dehydration

36. Smoke was originally used as a _______ and now for ______
< 4.5
Preservative; flavor
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Radiation

37. Sulfur dioxide used in (2)...
More sever heat processing (116-121
Sublethal; mild
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) concentration & dehydration 2) treating bulk stored grapes

38. no CAP packages are in...
Acidity; water activity; chilling
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Sterilize
Commercial use

39. The preservative effect of heat processing is due to the...
Seamed
Dehydration
Denaturation of proteins
Diacetyl

40. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Commercial sterility
Bacterial; logarithmic
Relatively mild

41. ______ _____ and _____ are pasteurized after filling
Water
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
Increases; ceases; injury; death
Fruit juices; beer

42. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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
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
Retard; hinder; mask
Pickles - sauerkraut - and fermented milks

43. Acid Foods have pH of...
Minimum; commercial sterility
< 4.5
Retard; hinder; mask
Thermal shock

44. salts & sugars...
Gas impermeable
Reduce water activity and inhibit microorganisms growth
Soy sauce
Headspace

45. acetic & lactic acids are used in...
Pathogenic microorganisms; enzyme inactivation
1) benzoic acid 2) sorbic acid
Pickles - sauerkraut - and fermented milks
1) heating cost 2) product quality loss

46. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Bakery products
Boiling water; steam
1) evaporation 2) freeze concentration
Dairy

47. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) inorganic agents 2) organic agents
Temperature; undesirable
Steam; headspace
Acidity; water activity; chilling

48. Pasteurization is a ___________ _______ heat treatment.
Fermentation
Relatively mild
1) inorganic agents 2) organic agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

49. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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) inorganic agents 2) organic agents
Boiling water; steam

50. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Alcohol - yogurts - spirits - etc.
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
Acetic acid; ethyl acetate
More sever heat processing (116-121