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. Sensitivity of microorganisms to ______ expressed as D value
Eggs
Radiation
Yeast; ethanol; acetic acid; oxygen
Use of high temperature to destroy microorganisms

2. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Dairy
Sublethal; mild
Headspace
Carbohydrates (sugars); undesirable spoilage

3. M. tuberculosis is destroyed in...
1) salts & sugars 2) nitrates and nitrites
1 to 7
Sublethal; mild
Dairy

4. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Radiation
Yeast; ethanol; acetic acid; oxygen
Minimum; commercial sterility

5. Pasteurization is a ___________ _______ heat treatment.
Acetic acid; ethyl acetate
Relatively mild
Seamed
Reduced; 20

6. Shelf Life and safety is influenced by (5)...
< 4.5
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
PH
Ethanol

7. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Concentration and dehydration
Temperature; undesirable
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

8. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Retard; hinder; mask
Application; commercial sterility
Increases; ceases; injury; death
Seaming; canned

9. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Acid foods & low acid foods
90% reduction
Soy sauce
More sever heat processing (116-121

10. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Acidity; water activity; chilling
Denaturation of proteins
18; crystallization
Water

11. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Eggs
Acidity; water activity; chilling
Temperature; undesirable
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

12. In acid foods bringing the slowest heating point in the can to...
90
Ethanol
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Food

13. salts & sugars...
1) exposure to food to hot air dryers 2) freeze drying
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
Reduce water activity and inhibit microorganisms growth
Yeast; ethanol; acetic acid; oxygen

14. Two organic acids...
Food additives
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) benzoic acid 2) sorbic acid
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

15. Irradiated foods (6)
Seaming; cooling
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) inorganic agents 2) organic agents
Condenses

16. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Seamed
Sublethal; mild
80; 90 C
Yeast; ethanol; acetic acid; oxygen

17. Vegetables - meat - and fish are...
80; 90 C
Reduce water activity and inhibit microorganisms growth
Low 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

18. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Penetrate; surface treatment
Minimum; commercial sterility
80; 90 C
Oxidizing; decomposes; oxygen

19. In steam displacement vacuum pulled as steam __________ .
Headspace
Fast; slow; heat; convection vs. conduction
Condenses
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

20. Unfilled volume of a hermetic food container is referred to as the __________ .
Seaming; cooling
Thermal shock
Entrapped air
Headspace

21. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Fast; slow; heat; convection vs. conduction
Retard; hinder; mask
Seamed

22. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Retard; hinder; mask

23. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Condenses
1 to 7
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
Oxidizing; decomposes; oxygen

24. Lactic acid fermentation produces ________ .
1 to 7
Diacetyl
Water
1) heating cost 2) product quality loss

25. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
1 to 7
Commercial use
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

26. Fruits and some tomato products are...
Acid foods
Acidity; water activity; chilling
Condenses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

27. Ethylene and propolyne oxides are classified as
1) benzoic acid 2) sorbic acid
Fermentation
1) inorganic agents 2) organic agents
Antimicrobial agents

28. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Minimum; commercial sterility
Seaming; cooling
Sterilize

29. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Fruit juices; beer
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Soy sauce
Food additives

30. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Radiation
Fast; slow; heat; convection vs. conduction
Biostatic effects of carbon dioxide are temperature dependent
< 4.5

31. 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
Seaming; canned
1) heating cost 2) product quality loss
Chemical preservative

32. ______ _____ and _____ are pasteurized after filling
Carbon dioxide
Fruit juices; beer
Temperature; undesirable
Yeast; barley; sugars; carbon dioxide

33. Preservative effect of ______ _____ is only effective on microorganisms.
Seaming; cooling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1 to 7
Carbon dioxide

34. Freezing is similar to conventional...
Seamed
Acid foods & low acid foods
Dehydration
Bacterial; logarithmic

35. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Denaturation of proteins
Acetic acid; ethyl acetate
Dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

36. Propionic acid is used in...
Bakery products
Heat; refrigerated - frozen - concentrated; dehydrated
Oxidizing; decomposes; oxygen
Diacetyl

37. Thermal process is specific to (3)...
1) heating cost 2) product quality loss
1) inorganic agents 2) organic agents
< 4.5
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

38. In heat preservations microorganisms are controlled by either...
Pathogenic microorganisms; enzyme inactivation
Condenses
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Acetic acid; ethyl acetate

39. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Steam; headspace
Radiation; ions; radicals; microorganisms
Radiation
Commercial use

40. Steam displacement is limited to products without large amounts of __________ _____ .
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
Alcohol - yogurts - spirits - etc.
Boiling water; steam

41. Low acid foods all have a pH...
18; crystallization
> 4.5
Food additives
Yeast; barley; sugars; carbon dioxide

42. Optimal thermal process is the _____ treatment that achieves ______ _______
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Minimum; commercial sterility
Sublethal; mild
Reduced; 20

43. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Food additives
Ethanol
Headspace
Seaming; cooling

44. Irradiation doesn't _______ well in food and is best for ________ ________ .
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
Penetrate; surface treatment
Thermal shock
Seamed

45. Chilling preservation is widely used as short term preservation because it slows (4)...
Preservative; flavor
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Dehydration
Gas impermeable

46. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
90% reduction
Relatively mild
< 4.5

47. Methods used to dehydrate (2)
Minimum; commercial sterility
18; crystallization
1) exposure to food to hot air dryers 2) freeze drying
Oxidizing; decomposes; oxygen

48. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Increases; ceases; injury; death
Heat; refrigerated - frozen - concentrated; dehydrated
Preservative; flavor
Yeast; barley; sugars; carbon dioxide

49. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Relatively mild
Increases; ceases; injury; death
Bakery products

50. Inactivating contaminating organisms is...
Sublethal; mild
Commercial sterility
Acidity; water activity; chilling
Food