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. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Use of high temperature to destroy microorganisms

2. Lactic acid fermentation produces ________ .
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
Diacetyl
Concentration and dehydration
Acetic acid; ethyl acetate

3. Irradiation doesn't _______ well in food and is best for ________ ________ .
Acidity; water activity; chilling
1) heating cost 2) product quality loss
Penetrate; surface treatment
1) salts & sugars 2) nitrates and nitrites

4. Two sources of irradiation...
Acidity; water activity; chilling
Sublethal; mild
Chemical preservative
E-beams & Cobalt 60

5. Irradiated foods (6)
Retard; hinder; mask
Bacterial; logarithmic
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Water

6. Smoke was originally used as a _______ and now for ______
Preservative; flavor
Concentration and dehydration
Eggs
Increases; ceases; injury; death

7. Freezing is similar to conventional...
Commercial use
Dehydration
Headspace
Condenses

8. 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
Lactic acid; hexoses
Alcohol - yogurts - spirits - etc.
Temperature; undesirable

9. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Biostatic effects of carbon dioxide are temperature dependent
Ethanol
1) exposure to food to hot air dryers 2) freeze drying

10. Inactivating contaminating organisms is...
Headspace
Boiling water; steam
Commercial sterility
Application; commercial sterility

11. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Biostatic effects of carbon dioxide are temperature dependent
Soy sauce
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Heat; refrigerated - frozen - concentrated; dehydrated

12. The temperature for chilling preservation is...
Yeast; barley; sugars; carbon dioxide
Use of high temperature to destroy microorganisms
1 to 7
Carbohydrates (sugars); undesirable spoilage

13. The preservative effect of heat processing is due to the...
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 to 7
Denaturation of proteins
Sublethal; mild

14. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
80; 90 C
Steam; headspace
Acid foods & low acid foods

15. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acetic acid; ethyl acetate
Radiation; ions; radicals; microorganisms
PH

16. Two groups of inorganic salts...
Dehydration
1) salts & sugars 2) nitrates and nitrites
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
Acidity; water activity; chilling

17. Low acid foods all have a pH...
> 4.5
Acidity; water activity; chilling
Fast; slow; heat; convection vs. conduction
Carbon dioxide

18. Steam displacement is limited to products without large amounts of __________ _____ .
Retard; hinder; mask
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Entrapped air
Dairy

19. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Ethanol
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fermentation

20. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Commercial sterility
Fall; increase
Fermentation
Acetic acid; ethyl acetate

21. Modified Atmosphere Packaging (MAP)...
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
Fruit juices; beer
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

22. Ethylene and propolyne oxides are classified as
Clostridium botulinum
Fermentation
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Antimicrobial agents

23. Canned foods are divided into 2 groups based on pH...
Carbohydrates (sugars); undesirable spoilage
Acid foods & low acid foods
1 to 7
Application; commercial sterility

24. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Thermal shock
Dehydration
< 4.5

25. Antibiotics are not universally permitted as...
Application; commercial sterility
Denaturation of proteins
Food additives
Entrapped air

26. Chilling preservation is widely used as short term preservation because it slows (4)...
Concentration and dehydration
Preservative; flavor
Sublethal; mild
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

27. 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
1) salts & sugars 2) nitrates and nitrites
Dairy
Radiation

28. In steam displacement can is immediately...
1) salts & sugars 2) nitrates and nitrites
Seamed
Preservative; flavor
Fruit juices; beer

29. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Relatively mild
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
Penetrate; surface treatment
Food

30. 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.
Oxidizing; decomposes; oxygen
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Gas impermeable
1 to 7

31. ________ spores may be assumed to have ________ order of death.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) benzoic acid 2) sorbic acid
Bacterial; logarithmic

32. acetic & lactic acids are used in...
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) benzoic acid 2) sorbic acid
90
Pickles - sauerkraut - and fermented milks

33. Two organic acids...
1) benzoic acid 2) sorbic acid
< 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial sterility

34. Freezing does (3)...
Carbon dioxide
< 4.5
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

35. salts & sugars...
Dehydration
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduce water activity and inhibit microorganisms growth

36. Physical Preservation (4 techniques)
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Acidity; water activity; chilling
Preservative; flavor

37. controlled atmosphere packaging (CAP) is...
Commercial use
> 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
Minimum; commercial sterility

38. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Fermentation
Headspace
More sever heat processing (116-121

39. What is an example of a fermentation reaction?
Entrapped air
Steam; headspace
Clostridium botulinum
Alcohol - yogurts - spirits - etc.

40. ______ _____ and _____ are pasteurized after filling
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; canned
Fruit juices; beer
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

41. Salmonella is destroyed in...
Alcohol - yogurts - spirits - etc.
Eggs
Acidity; water activity; chilling
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

42. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
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
Carbohydrates (sugars); undesirable spoilage
Antimicrobial agents

43. no CAP packages are in...
Commercial use
Boiling water; steam
More sever heat processing (116-121
80; 90 C

44. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Oxidizing; decomposes; oxygen
Alcohol - yogurts - spirits - etc.
Acidity; water activity; chilling
Headspace

45. Sulfur dioxide used in (2)...
Lactic acid; hexoses
1) concentration & dehydration 2) treating bulk stored grapes
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
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

46. Methods used to dehydrate (2)
Concentration and dehydration
Acid foods & low acid foods
1) exposure to food to hot air dryers 2) freeze drying
Alcohol - yogurts - spirits - etc.

47. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Seaming; cooling
Oxidizing; decomposes; oxygen
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Sublethal; mild

48. Vegetables - meat - and fish are...
90
Low acid foods
90% reduction
Pickles - sauerkraut - and fermented milks

49. Preservative effect of ______ _____ is only effective on microorganisms.
Water
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Carbon dioxide
Bacterial; logarithmic

50. 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
Chemical preservative
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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