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. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Yeast; barley; sugars; carbon dioxide
1) salts & sugars 2) nitrates and nitrites
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seaming; cooling

2. acetic & lactic acids are used in...
Radiation; ions; radicals; microorganisms
Acidity; water activity; chilling
Pickles - sauerkraut - and fermented milks
PH

3. Lactic acid bacteria all produce ______ ______ from __________
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
Lactic acid; hexoses
> 4.5
Dairy

4. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Lactic acid; hexoses
Chemical preservative
Thermal shock
Use of high temperature to destroy microorganisms

5. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
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
Acidity; water activity; chilling
Seamed
Acetic acid; ethyl acetate

6. Acid Foods have pH of...
Acetic acid; ethyl acetate
Sublethal; mild
< 4.5
Preservative; flavor

7. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Radiation; ions; radicals; microorganisms
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
Commercial use

8. Chemical Preservation (2 techniques)
Acid foods & low acid foods
1) evaporation 2) freeze concentration
1) inorganic agents 2) organic agents
Entrapped air

9. 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
Commercial use
< 4.5
Sterilize

10. Two organic acids...
1) benzoic acid 2) sorbic acid
Boiling water; steam
Entrapped air
Temperature; undesirable

11. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Antimicrobial agents
Seaming; canned
> 4.5
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

12. In glass there is a risk of...
More sever heat processing (116-121
1 to 7
Concentration and dehydration
Thermal shock

13. FDA definition of chemical preservation...
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
Fermentation
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Thermal shock

14. _________ reactions preserve food products through the biology of the byproduct
Fermentation
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) benzoic acid 2) sorbic acid
Entrapped air

15. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
More sever heat processing (116-121
Yeast; ethanol; acetic acid; oxygen

16. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fall; increase
90

17. Physical Preservation (4 techniques)
Acetic acid; ethyl acetate
90
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Oxidizing; decomposes; oxygen

18. Removal of _____ is important for preservation
Oxidizing; decomposes; oxygen
Sterilize
Water
Relatively mild

19. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Alcohol - yogurts - spirits - etc.
Yeast; ethanol; acetic acid; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

20. Pasteurization is a ___________ _______ heat treatment.
Lactic acid; hexoses
Relatively mild
Fall; increase
Reduce water activity and inhibit microorganisms growth

21. Unfilled volume of a hermetic food container is referred to as the __________ .
Fast; slow; heat; convection vs. conduction
Headspace
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
Increases; ceases; injury; death

22. You can calculate doses for irradiation based on (3)...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Preservative; flavor
1) food product 2) size of package 3) type of material used
Ethanol

23. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) benzoic acid 2) sorbic acid
Increases; ceases; injury; death
1) inorganic agents 2) organic agents
Dehydration

24. Fruits and some tomato products are...
Lactic acid; hexoses
Acid foods
Biostatic effects of carbon dioxide are temperature dependent
PH

25. Factors needed to produce commercial sterility (5)...
Clostridium botulinum
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Application; commercial sterility

26. no CAP packages are in...
Commercial use
1) inorganic agents 2) organic agents
Sublethal; mild
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

27. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
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

28. Benefits of optimal thermal process (2)...
Seaming; cooling
Yeast; barley; sugars; carbon dioxide
1) heating cost 2) product quality loss
Boiling water; steam

29. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Denaturation of proteins
Soy sauce
Food additives
Water

30. Antibiotics are not universally permitted as...
Thermal shock
Relatively mild
PH
Food additives

31. ________ spores may be assumed to have ________ order of death.
1) exposure to food to hot air dryers 2) freeze drying
Yeast; barley; sugars; carbon dioxide
Bakery products
Bacterial; logarithmic

32. The main premise in heat preservation...
Yeast; barley; sugars; carbon dioxide
Temperature; undesirable
Commercial sterility
Use of high temperature to destroy microorganisms

33. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Carbohydrates (sugars); undesirable spoilage
Ethanol
Concentration and dehydration
More sever heat processing (116-121

34. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Water
Fermentation
Reduced; 20
1) heating cost 2) product quality loss

35. Each food has a minimal ______ below which it cannot be held without some _______ change
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1 to 7
Temperature; undesirable
Penetrate; surface treatment

36. Categories of chemical preservation (4)
Commercial use
Pathogenic microorganisms; enzyme inactivation
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Yeast; barley; sugars; carbon dioxide

37. Canned foods are divided into 2 groups based on pH...
Bakery products
Acid foods & low acid foods
Soy sauce
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

38. _______ is injected into _____ to displace air in steam displacement.
PH
Increases; ceases; injury; death
Steam; headspace
Heat; refrigerated - frozen - concentrated; dehydrated

39. Salmonella is destroyed in...
Radiation
Eggs
Pathogenic microorganisms; enzyme inactivation
Heat; refrigerated - frozen - concentrated; dehydrated

40. Optimal thermal process is the _____ treatment that achieves ______ _______
More sever heat processing (116-121
Increases; ceases; injury; death
PH
Minimum; commercial sterility

41. 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)
Bakery products
Heat; refrigerated - frozen - concentrated; dehydrated
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

42. Sensitivity of microorganisms to ______ expressed as D value
Soy sauce
Temperature; undesirable
Bacterial; logarithmic
Radiation

43. The temperature for chilling preservation is...
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1 to 7
Fast; slow; heat; convection vs. conduction

44. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Application; commercial sterility
Retard; hinder; mask
Yeast; ethanol; acetic acid; oxygen
Seaming; cooling

45. controlled atmosphere packaging (CAP) is...
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) exposure to food to hot air dryers 2) freeze drying
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Radiation; ions; radicals; microorganisms

46. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) benzoic acid 2) sorbic acid
Concentration and dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
90% reduction

47. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Use of high temperature to destroy microorganisms
Pathogenic microorganisms; enzyme inactivation
Seaming; canned
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

48. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Use of high temperature to destroy microorganisms
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
Reduced; 20

49. To minimize problems with modified atmosphere packaging (MAP) (4)...
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 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize
Commercial use

50. 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.
Biostatic effects of carbon dioxide are temperature dependent
Gas impermeable
Water
PH