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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. What is an example of a fermentation reaction?
Boiling water; steam
1) concentration & dehydration 2) treating bulk stored grapes
Alcohol - yogurts - spirits - etc.
Seaming; cooling

2. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Seaming; cooling
1) food product 2) size of package 3) type of material used
Retard; hinder; mask
Oxidizing; decomposes; oxygen

3. no CAP packages are in...
1) inorganic agents 2) organic agents
Steam; headspace
Fruit juices; beer
Commercial use

4. Two groups of inorganic salts...
1 to 7
Gas impermeable
Acid foods
1) salts & sugars 2) nitrates and nitrites

5. Preservative effect of ______ _____ is only effective on microorganisms.
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) 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
Carbon dioxide
1) heating cost 2) product quality loss

6. Low acid foods require...
Seaming; canned
More sever heat processing (116-121
Soy sauce
Retard; hinder; mask

7. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
> 4.5
1) concentration & dehydration 2) treating bulk stored grapes
Oxidizing; decomposes; oxygen

8. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
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
> 4.5
Food

9. In acid foods bringing the slowest heating point in the can to...
90
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
< 4.5
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

10. Lactic acid bacteria all produce ______ ______ from __________
80; 90 C
Retard; hinder; mask
Preservative; flavor
Lactic acid; hexoses

11. Propionic acid is used in...
Bakery products
> 4.5
80; 90 C
Alcohol - yogurts - spirits - etc.

12. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Concentration and dehydration
Fast; slow; heat; convection vs. conduction
Reduced; 20
Boiling water; steam

13. Vegetables - meat - and fish are...
1) evaporation 2) freeze concentration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Steam; headspace
Low acid foods

14. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Oxidizing; decomposes; oxygen
< 4.5
1) benzoic acid 2) sorbic acid

15. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Biostatic effects of carbon dioxide are temperature dependent
Application; commercial sterility
Water
Yeast; ethanol; acetic acid; oxygen

16. controlled atmosphere packaging (CAP) is...
Radiation
Chemical preservative
1) inorganic agents 2) organic agents
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

17. Irradiated foods (6)
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

18. Freezing does (3)...
Retard; hinder; mask
Increases; ceases; injury; 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) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

19. The preservative effect of heat processing is due to the...
Acid foods
Denaturation of proteins
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Clostridium botulinum

20. You can calculate doses for irradiation based on (3)...
Lactic acid; hexoses
1) food product 2) size of package 3) type of material used
Boiling water; steam
Reduce water activity and inhibit microorganisms growth

21. Steam displacement is limited to products without large amounts of __________ _____ .
Increases; ceases; injury; death
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
Entrapped air
Chemical preservative

22. Chilling preservation is widely used as short term preservation because it slows (4)...
Pickles - sauerkraut - and fermented milks
Pathogenic microorganisms; enzyme inactivation
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
< 4.5

23. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Seaming; canned
Clostridium botulinum
1) heating cost 2) product quality loss

24. _________ reactions preserve food products through the biology of the byproduct
Seaming; cooling
Fermentation
1) salts & sugars 2) nitrates and nitrites
Bakery products

25. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Headspace
Low acid foods
Steam; headspace

26. EtO is used to _____ package materials for asceptic products
Acid foods & low acid foods
Sterilize
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) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

27. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Seamed
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Lactic acid; hexoses
Heat; refrigerated - frozen - concentrated; dehydrated

28. Chemical Preservation (2 techniques)
Commercial sterility
PH
1) inorganic agents 2) organic agents
Water

29. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
PH
Commercial use
1) benzoic acid 2) sorbic acid

30. nitrates and nitrites target...
Fall; increase
Acidity; water activity; chilling
Clostridium botulinum
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

31. Optimal thermal process is the _____ treatment that achieves ______ _______
Denaturation of proteins
1) salts & sugars 2) nitrates and nitrites
80; 90 C
Minimum; commercial sterility

32. Freezing is similar to conventional...
Dehydration
Fruit juices; beer
Bacterial; logarithmic
Thermal shock

33. In steam displacement vacuum pulled as steam __________ .
Sterilize
Condenses
Use of high temperature to destroy microorganisms
Bacterial; logarithmic

34. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
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) benzoic acid 2) sorbic acid
Headspace

35. Two sources of irradiation...
1) benzoic acid 2) sorbic acid
Commercial use
E-beams & Cobalt 60
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

36. processes used to remove the water are referred to as...
Gas impermeable
Dairy
Concentration and dehydration
1) exposure to food to hot air dryers 2) freeze drying

37. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Boiling water; steam
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Minimum; commercial sterility

38. In heat preservations microorganisms are controlled by either...
Clostridium botulinum
Relatively mild
1) heating cost 2) product quality loss
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

39. Salmonella is destroyed in...
Lactic acid; hexoses
Yeast; barley; sugars; carbon dioxide
Eggs
Increases; ceases; injury; death

40. Fruits and some tomato products are...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acid foods
90% reduction
Sublethal; mild

41. Methods used to dehydrate (2)
Yeast; barley; sugars; carbon dioxide
Dairy
Preservative; flavor
1) exposure to food to hot air dryers 2) freeze drying

42. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fall; increase
Entrapped air
Food additives

43. Sensitivity of microorganisms to ______ expressed as D value
More sever heat processing (116-121
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Condenses
Radiation

44. Ethylene and propolyne oxides are classified as
Food additives
Reduce water activity and inhibit microorganisms growth
Antimicrobial agents
Carbon dioxide

45. Antibiotics are not universally permitted as...
Food additives
Pickles - sauerkraut - and fermented milks
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - 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

46. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pickles - sauerkraut - and fermented milks
80; 90 C
Commercial use

47. Inactivating contaminating organisms is...
Penetrate; surface treatment
Sublethal; mild
Commercial sterility
Yeast; barley; sugars; carbon dioxide

48. Low acid foods all have a pH...
1) heating cost 2) product quality loss
1 to 7
> 4.5
Increases; ceases; injury; death

49. M. tuberculosis is destroyed in...
Denaturation of proteins
Carbon dioxide
Dairy
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

50. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
1) benzoic acid 2) sorbic acid
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
Yeast; ethanol; acetic acid; oxygen