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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. Modified Atmosphere Packaging (MAP)...
Entrapped air
Commercial sterility
Radiation; ions; radicals; 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

2. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Carbohydrates (sugars); undesirable spoilage
Steam; headspace
Chemical preservative
Soy sauce

3. Ethylene and propolyne oxides are classified as
Radiation
Antimicrobial agents
Yeast; barley; sugars; carbon dioxide
Carbon dioxide

4. Smoke was originally used as a _______ and now for ______
1) concentration & dehydration 2) treating bulk stored grapes
Preservative; flavor
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seamed

5. Optimal thermal process is the _____ treatment that achieves ______ _______
Alcohol - yogurts - spirits - etc.
Minimum; commercial sterility
Antimicrobial agents
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

6. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Heat; refrigerated - frozen - concentrated; dehydrated
> 4.5
< 4.5

7. The preservative effect of heat processing is due to the...
Gas impermeable
Denaturation of proteins
Minimum; commercial sterility
Heat; refrigerated - frozen - concentrated; dehydrated

8. EtO is used to _____ package materials for asceptic products
Sterilize
PH
Yeast; barley; sugars; carbon dioxide
90

9. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
Clostridium botulinum
Sterilize

10. Vegetables - meat - and fish are...
Penetrate; surface treatment
Fermentation
Low acid foods
Condenses

11. You can calculate doses for irradiation based on (3)...
Clostridium botulinum
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
1) food product 2) size of package 3) type of material used

12. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
PH
Water
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

13. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Heat; refrigerated - frozen - concentrated; dehydrated
Food additives
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

14. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Acidity; water activity; chilling
PH
> 4.5

15. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Clostridium botulinum
90% reduction
1) benzoic acid 2) sorbic acid
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

16. M. tuberculosis is destroyed in...
Dairy
Bakery products
Biostatic effects of carbon dioxide are temperature dependent
1) evaporation 2) freeze concentration

17. Antibiotics are not universally permitted as...
Food additives
Application; commercial sterility
Antimicrobial agents
Steam; headspace

18. Removal of _____ is important for preservation
Application; commercial sterility
Acid foods
Water
Gas impermeable

19. In glass there is a risk of...
1) exposure to food to hot air dryers 2) freeze drying
Yeast; barley; sugars; carbon dioxide
Thermal shock
Oxidizing; decomposes; oxygen

20. no CAP packages are in...
Commercial use
Seaming; cooling
Retard; hinder; mask
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

21. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Ethanol
Carbohydrates (sugars); undesirable spoilage
1) salts & sugars 2) nitrates and nitrites
Lactic acid; hexoses

22. Methods used to concentrate (2)
1) inorganic agents 2) organic agents
1) evaporation 2) freeze concentration
Headspace
Ethanol

23. Sulfur dioxide used in (2)...
1) salts & sugars 2) nitrates and nitrites
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)
1) concentration & dehydration 2) treating bulk stored grapes

24. Sensitivity of microorganisms to ______ expressed as D value
Preservative; flavor
Eggs
Radiation
90

25. Factors needed to produce commercial sterility (5)...
Concentration and dehydration
Gas impermeable
Carbohydrates (sugars); undesirable spoilage
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

26. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
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
Acidity; water activity; chilling
Acid foods & low acid foods
Fruit juices; beer

27. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Yeast; ethanol; acetic acid; oxygen
Fall; increase
Soy sauce

28. In acid foods bringing the slowest heating point in the can to...
Alcohol - yogurts - spirits - etc.
1) food product 2) size of package 3) type of material used
90
1) heating cost 2) product quality loss

29. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Temperature; undesirable
Oxidizing; decomposes; oxygen
Soy sauce
Fermentation

30. Low acid foods require...
More sever heat processing (116-121
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
Dairy
PH

31. In heat preservations microorganisms are controlled by either...
Fast; slow; heat; convection vs. conduction
Relatively mild
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Diacetyl

32. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Steam; headspace
Increases; ceases; injury; death
Sublethal; mild
Commercial sterility

33. Freezing is similar to conventional...
Reduced; 20
1) inorganic agents 2) organic agents
Dehydration
Biostatic effects of carbon dioxide are temperature dependent

34. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Bakery products
Fast; slow; heat; convection vs. conduction
Chemical preservative

35. Physical Preservation (4 techniques)
Entrapped air
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Radiation

36. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
More sever heat processing (116-121
Commercial sterility
Penetrate; surface treatment
Seaming; canned

37. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Commercial use
Seaming; cooling
1) inorganic agents 2) organic agents
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

38. processes used to remove the water are referred to as...
Reduced; 20
Concentration and dehydration
Entrapped air
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

39. Irradiated foods (6)
Sterilize
90
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

40. Methods used to dehydrate (2)
Concentration and dehydration
1) exposure to food to hot air dryers 2) freeze drying
Seaming; cooling
90

41. ________ spores may be assumed to have ________ order of death.
Pickles - sauerkraut - and fermented milks
Sublethal; mild
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
Bacterial; logarithmic

42. Propionic acid is used in...
18; crystallization
Fall; increase
Eggs
Bakery products

43. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Increases; ceases; injury; death
Food
E-beams & Cobalt 60
Fermentation

44. 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
Gas impermeable
Use of high temperature to destroy microorganisms
Fermentation

45. 3 functions of a vacuum...
80; 90 C
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
Soy sauce
18; crystallization

46. Low acid foods all have a pH...
> 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Diacetyl
Headspace

47. nitrates and nitrites target...
Clostridium botulinum
1) salts & sugars 2) nitrates and nitrites
Seamed
Use of high temperature to destroy microorganisms

48. Lactic acid bacteria all produce ______ ______ from __________
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
Lactic acid; hexoses
Seaming; cooling
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

49. 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.
< 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
Gas impermeable
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

50. In steam displacement vacuum pulled as steam __________ .
Condenses
Carbohydrates (sugars); undesirable spoilage
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
Denaturation of proteins