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. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Boiling water; steam
Soy sauce
Application; commercial sterility

2. 4 factors affecting heat resistance in microorganisms
Concentration and dehydration
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acetic acid; ethyl acetate
90% reduction

3. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Pathogenic microorganisms; enzyme inactivation
Relatively mild
Acetic acid; ethyl acetate
Alcohol - yogurts - spirits - etc.

4. You can calculate doses for irradiation based on (3)...
Yeast; barley; sugars; carbon dioxide
1) food product 2) size of package 3) type of material used
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) evaporation 2) freeze concentration

5. 3 methods for producing a vacuum...
> 4.5
Penetrate; surface treatment
Carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

6. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Yeast; barley; sugars; carbon dioxide
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) particular food and its formulation & preparation 2) size of container 3) type of retort system
Soy sauce

7. Smoke was originally used as a _______ and now for ______
Preservative; flavor
Seaming; cooling
Fast; slow; heat; convection vs. conduction
Headspace

8. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Food
Fast; slow; heat; convection vs. conduction
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
Acidity; water activity; chilling

9. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
90
Commercial sterility
Fall; increase
Yeast; barley; sugars; carbon dioxide

10. _______ is injected into _____ to displace air in steam displacement.
1 to 7
Steam; headspace
18; crystallization
Reduced; 20

11. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
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
Application; commercial sterility
Fast; slow; heat; convection vs. conduction
Fermentation

12. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
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) heating cost 2) product quality loss
Headspace
Seaming; canned

13. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Eggs
1) exposure to food to hot air dryers 2) freeze drying
Yeast; barley; sugars; carbon dioxide

14. Thermal process is specific to (3)...
Seaming; canned
< 4.5
Preservative; flavor
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

15. In steam displacement can is immediately...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Concentration and dehydration
Seamed
Headspace

16. Acid Foods have pH of...
< 4.5
1) benzoic acid 2) sorbic acid
Headspace
Acetic acid; ethyl acetate

17. Freezing does (3)...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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) 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

18. In glass there is a risk of...
Bacterial; logarithmic
Diacetyl
Alcohol - yogurts - spirits - etc.
Thermal shock

19. Physical Preservation (4 techniques)
Seaming; canned
Low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

20. FDA definition of chemical preservation...
Radiation; ions; radicals; microorganisms
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
Temperature; undesirable
Penetrate; surface treatment

21. processes used to remove the water are referred to as...
Concentration and dehydration
Acetic acid; ethyl acetate
Alcohol - yogurts - spirits - etc.
1) heating cost 2) product quality loss

22. Each food has a minimal ______ below which it cannot be held without some _______ change
1) heating cost 2) product quality loss
Temperature; undesirable
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

23. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Acid foods
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
90% reduction

24. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Headspace
Sublethal; mild
Yeast; barley; sugars; carbon dioxide
Food

25. Lactic acid fermentation produces ________ .
Radiation; ions; radicals; microorganisms
Soy sauce
1 to 7
Diacetyl

26. Lactic acid bacteria all produce ______ ______ from __________
Fruit juices; beer
1) inorganic agents 2) organic agents
Seaming; canned
Lactic acid; hexoses

27. Two organic acids...
Yeast; ethanol; acetic acid; oxygen
1) benzoic acid 2) sorbic acid
Water
Heat; refrigerated - frozen - concentrated; dehydrated

28. Removal of _____ is important for preservation
Dairy
Commercial sterility
Water
Dehydration

29. The main premise in heat preservation...
80; 90 C
Lactic acid; hexoses
Use of high temperature to destroy microorganisms
Seaming; canned

30. Vegetables - meat - and fish are...
Low acid foods
Seaming; canned
< 4.5
Boiling water; steam

31. M. tuberculosis is destroyed in...
Dairy
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Alcohol - yogurts - spirits - etc.
Sublethal; mild

32. 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
Radiation; ions; radicals; microorganisms
Eggs
Increases; ceases; injury; death

33. Factors needed to produce commercial sterility (5)...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Thermal shock
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
Denaturation of proteins

34. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Acidity; water activity; chilling
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Preservative; flavor

35. _________ reactions preserve food products through the biology of the byproduct
1) exposure to food to hot air dryers 2) freeze drying
Fermentation
< 4.5
Food additives

36. Fruits and some tomato products are...
Acid foods
Eggs
1) benzoic acid 2) sorbic acid
Fall; increase

37. Sulfur dioxide used in (2)...
Seaming; cooling
Diacetyl
Commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes

38. Low acid foods require...
Yeast; barley; sugars; carbon dioxide
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
More sever heat processing (116-121
Sterilize

39. Antimicrobrials lower
Preservative; flavor
Bakery products
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
PH

40. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
1) food product 2) size of package 3) type of material used
Minimum; commercial sterility
Oxidizing; decomposes; oxygen

41. Methods used to concentrate (2)
Chemical preservative
Sublethal; mild
Reduced; 20
1) evaporation 2) freeze concentration

42. acetic & lactic acids are used in...
More sever heat processing (116-121
1 to 7
18; crystallization
Pickles - sauerkraut - and fermented milks

43. The preservative effect of heat processing is due to the...
Alcohol - yogurts - spirits - etc.
Denaturation of proteins
Pickles - sauerkraut - and fermented milks
1) salts & sugars 2) nitrates and nitrites

44. What is an example of a fermentation reaction?
PH
Diacetyl
Alcohol - yogurts - spirits - etc.
Increases; ceases; injury; death

45. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Bakery products
Antimicrobial agents
Sublethal; mild
Retard; hinder; mask

46. Irradiation doesn't _______ well in food and is best for ________ ________ .
Boiling water; steam
Penetrate; surface treatment
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
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

47. Canned foods are divided into 2 groups based on pH...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acid foods & low acid foods
Diacetyl
Acetic acid; ethyl acetate

48. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask
Seaming; cooling

49. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Ethanol
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
90% reduction
Denaturation of proteins

50. Freezing is similar to conventional...
Sublethal; mild
Heat; refrigerated - frozen - concentrated; dehydrated
Dehydration
Temperature; undesirable