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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. _______ is injected into _____ to displace air in steam displacement.
Application; commercial sterility
Steam; headspace
Heat; refrigerated - frozen - concentrated; dehydrated
Bacterial; logarithmic

2. 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
1) food product 2) size of package 3) type of material used
> 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

3. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Antimicrobial agents
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Retard; hinder; mask
Food

4. In glass there is a risk of...
More sever heat processing (116-121
Minimum; commercial sterility
Thermal shock
< 4.5

5. Removal of _____ is important for preservation
1) food product 2) size of package 3) type of material used
Water
> 4.5
Penetrate; surface treatment

6. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acid foods
18; crystallization
Fruit juices; beer

7. controlled atmosphere packaging (CAP) is...
Fast; slow; heat; convection vs. conduction
Sublethal; mild
Bakery products
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

8. Sensitivity of microorganisms to ______ expressed as D value
> 4.5
Thermal shock
Temperature; undesirable
Radiation

9. Two organic acids...
1) benzoic acid 2) sorbic acid
PH
Preservative; flavor
Reduced; 20

10. 3 methods for producing a vacuum...
Thermal shock
Steam; headspace
Minimum; commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

11. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Water
< 4.5
Boiling water; steam
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

12. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Pathogenic microorganisms; enzyme inactivation
Application; commercial sterility
Denaturation of proteins
Retard; hinder; mask

13. Canned foods are divided into 2 groups based on pH...
1) benzoic acid 2) sorbic acid
Acid foods & low acid foods
Preservative; flavor
More sever heat processing (116-121

14. Acid Foods have pH of...
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
< 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
Fermentation

15. Low acid foods all have a pH...
Reduced; 20
Seaming; canned
PH
> 4.5

16. Vegetables - meat - and fish are...
Low acid foods
Sublethal; mild
Pickles - sauerkraut - and fermented milks
1 to 7

17. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Thermal shock
Seamed
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. Ethylene and propolyne oxides are classified as
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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
Antimicrobial agents
1) food product 2) size of package 3) type of material used

19. nitrates and nitrites target...
Alcohol - yogurts - spirits - etc.
Acetic acid; ethyl acetate
PH
Clostridium botulinum

20. The main premise in heat preservation...
Radiation; ions; radicals; microorganisms
1 to 7
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

21. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Radiation
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

22. Lactic acid fermentation produces ________ .
1) exposure to food to hot air dryers 2) freeze drying
< 4.5
Lactic acid; hexoses
Diacetyl

23. Benefits of optimal thermal process (2)...
Temperature; undesirable
Acetic acid; ethyl acetate
Entrapped air
1) heating cost 2) product quality loss

24. Lactic acid bacteria all produce ______ ______ from __________
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Lactic acid; hexoses
Pickles - sauerkraut - and fermented milks
Ethanol

25. 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
90
More sever heat processing (116-121
1) benzoic acid 2) sorbic acid

26. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Reduce water activity and inhibit microorganisms growth
Concentration and dehydration
Seamed

27. Methods used to dehydrate (2)
Antimicrobial agents
Sterilize
Seamed
1) exposure to food to hot air dryers 2) freeze drying

28. Fruits and some tomato products are...
Acid foods
More sever heat processing (116-121
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
90

29. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Eggs
Reduced; 20
Yeast; barley; sugars; carbon dioxide
Alcohol - yogurts - spirits - etc.

30. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Carbohydrates (sugars); undesirable spoilage
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Radiation

31. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1) exposure to food to hot air dryers 2) freeze drying
80; 90 C
Fast; slow; heat; convection vs. conduction
Low acid foods

32. 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.
Chemical preservative
Gas impermeable
Radiation
Clostridium botulinum

33. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask
Low acid foods
Fruit juices; beer

34. Irradiated foods (6)
Lactic acid; hexoses
Thermal shock
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
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

35. Major concern of modified atmosphere packaging...
Commercial sterility
90% reduction
Bacterial; logarithmic
Biostatic effects of carbon dioxide are temperature dependent

36. Two groups of inorganic salts...
Pathogenic microorganisms; enzyme inactivation
> 4.5
1) salts & sugars 2) nitrates and nitrites
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

37. Propionic acid is used in...
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
Oxidizing; decomposes; oxygen
Fast; slow; heat; convection vs. conduction
Bakery products

38. In steam displacement vacuum pulled as steam __________ .
Condenses
More sever heat processing (116-121
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
90% reduction

39. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Seamed
Reduce water activity and inhibit microorganisms growth
Acidity; water activity; chilling
Relatively mild

40. Low acid foods require...
Clostridium botulinum
More sever heat processing (116-121
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Heat; refrigerated - frozen - concentrated; dehydrated

41. Sulfur dioxide used in (2)...
Acidity; water activity; chilling
1) concentration & dehydration 2) treating bulk stored grapes
Oxidizing; decomposes; oxygen
Food

42. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Bakery products
Increases; ceases; injury; death
Chemical preservative
Seamed

43. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
Acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
Lactic acid; hexoses

44. In heat preservations microorganisms are controlled by either...
Acid foods
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
Reduced; 20

45. 3 functions of a vacuum...
Entrapped air
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
1) salts & sugars 2) nitrates and nitrites

46. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Gas impermeable
Soy sauce
Oxidizing; decomposes; oxygen

47. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Reduce water activity and inhibit microorganisms growth
Alcohol - yogurts - spirits - etc.
Radiation; ions; radicals; microorganisms
80; 90 C

48. Freezing is similar to conventional...
Fast; slow; heat; convection vs. conduction
Yeast; ethanol; acetic acid; oxygen
Lactic acid; hexoses
Dehydration

49. acetic & lactic acids are used in...
Acetic acid; ethyl acetate
Retard; hinder; mask
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Pickles - sauerkraut - and fermented milks

50. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Bacterial; logarithmic
Temperature; undesirable
1) evaporation 2) freeze concentration