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. 4 factors affecting heat resistance in 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
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Steam; headspace
< 4.5

2. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Gas impermeable
1) salts & sugars 2) nitrates and nitrites
E-beams & Cobalt 60

3. Low acid foods all have a pH...
> 4.5
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
Acid foods & low acid foods
Denaturation of proteins

4. Inactivating contaminating organisms is...
< 4.5
Commercial sterility
> 4.5
Reduce water activity and inhibit microorganisms growth

5. ________ spores may be assumed to have ________ order of death.
18; crystallization
< 4.5
Fall; increase
Bacterial; logarithmic

6. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Dairy
Seamed
Eggs

7. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
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
Use of high temperature to destroy microorganisms
Ethanol

8. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduce water activity and inhibit microorganisms growth
Reduced; 20
1 to 7
90

9. Canned foods are divided into 2 groups based on pH...
Yeast; ethanol; acetic acid; oxygen
Food additives
Retard; hinder; mask
Acid foods & low acid foods

10. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
Minimum; commercial sterility
Sterilize

11. Major concern of modified atmosphere packaging...
Preservative; flavor
Biostatic effects of carbon dioxide are temperature dependent
Soy sauce
1) evaporation 2) freeze concentration

12. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Concentration and dehydration
Increases; ceases; injury; death
Seaming; canned
Acetic acid; ethyl acetate

13. acetic & lactic acids are used in...
Minimum; commercial sterility
Gas impermeable
Pickles - sauerkraut - and fermented milks
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

14. The preservative effect of heat processing is due to the...
Denaturation of proteins
Diacetyl
Gas impermeable
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

15. To minimize problems with modified atmosphere packaging (MAP) (4)...
Antimicrobial agents
Acetic acid; ethyl acetate
Entrapped air
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

16. Preservative effect of ______ _____ is only effective on microorganisms.
Bakery products
Carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

17. Optimal thermal process is the _____ treatment that achieves ______ _______
Sublethal; mild
Minimum; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
Oxidizing; decomposes; oxygen

18. Thermal process is specific to (3)...
Pathogenic microorganisms; enzyme inactivation
Bacterial; logarithmic
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Dairy

19. Shelf Life and safety is influenced by (5)...
Acetic acid; ethyl acetate
Yeast; barley; sugars; carbon dioxide
Seaming; canned
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

20. Each food has a minimal ______ below which it cannot be held without some _______ change
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
Temperature; undesirable
Yeast; barley; sugars; carbon dioxide
1) concentration & dehydration 2) treating bulk stored grapes

21. 3 functions of a vacuum...
Bakery products
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
90
1) food product 2) size of package 3) type of material used

22. In heat preservations microorganisms are controlled by either...
Preservative; flavor
1) food product 2) size of package 3) type of material used
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Acid foods & low acid foods

23. Unfilled volume of a hermetic food container is referred to as the __________ .
Food additives
Headspace
Gas impermeable
Reduced; 20

24. Fruits and some tomato products are...
Acid foods
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
Relatively mild
Water

25. Propionic acid is used in...
Acidity; water activity; chilling
1) heating cost 2) product quality loss
Bakery products
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

26. Irradiated foods (6)
80; 90 C
Sterilize
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Bakery products

27. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
PH
Heat; refrigerated - frozen - concentrated; dehydrated
Denaturation of proteins

28. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Clostridium botulinum
90% reduction
80; 90 C
Chemical preservative

29. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; canned
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
Food additives

30. _______ is injected into _____ to displace air in steam displacement.
Diacetyl
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
Steam; headspace
Acid foods

31. controlled atmosphere packaging (CAP) is...
1) food product 2) size of package 3) type of material used
Boiling water; steam
Pickles - sauerkraut - and fermented milks
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

32. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Yeast; ethanol; acetic acid; oxygen
Bacterial; logarithmic
Dairy
Fast; slow; heat; convection vs. conduction

33. 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.
Gas impermeable
Eggs
Alcohol - yogurts - spirits - etc.
E-beams & Cobalt 60

34. Benefits of optimal thermal process (2)...
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) heating cost 2) product quality loss
Oxidizing; decomposes; oxygen
> 4.5

35. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seamed
Acetic acid; ethyl acetate
80; 90 C
Seaming; canned

36. Low acid foods require...
Fall; increase
E-beams & Cobalt 60
More sever heat processing (116-121
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

37. Categories of chemical preservation (4)
80; 90 C
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
Oxidizing; decomposes; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

38. processes used to remove the water are referred to as...
E-beams & Cobalt 60
Antimicrobial agents
Concentration and dehydration
Commercial sterility

39. In steam displacement vacuum pulled as steam __________ .
Use of high temperature to destroy microorganisms
Seaming; canned
Gas impermeable
Condenses

40. salts & sugars...
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Reduce water activity and inhibit microorganisms growth
Acid foods

41. The temperature for chilling preservation is...
Diacetyl
1 to 7
1) exposure to food to hot air dryers 2) freeze drying
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

42. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Reduced; 20
90% reduction
18; crystallization
Steam; headspace

43. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Yeast; ethanol; acetic acid; oxygen
Soy sauce
Diacetyl
Headspace

44. In steam displacement can is immediately...
Seamed
Reduced; 20
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Eggs

45. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
Preservative; flavor
Reduced; 20

46. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbohydrates (sugars); undesirable spoilage
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

47. Antimicrobrials lower
Thermal shock
PH
Carbon dioxide
Bacterial; logarithmic

48. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Water
Carbohydrates (sugars); undesirable spoilage
Fall; increase
Low acid foods

49. What is an example of a fermentation reaction?
1) concentration & dehydration 2) treating bulk stored grapes
Alcohol - yogurts - spirits - etc.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Concentration and dehydration

50. You can calculate doses for irradiation based on (3)...
Seaming; canned
1) food product 2) size of package 3) type of material used
Condenses
Increases; ceases; injury; death

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Food Preservation And Processing

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests