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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. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Denaturation of proteins
E-beams & Cobalt 60
Relatively mild

2. Vegetables - meat - and fish are...
Low acid foods
Application; commercial sterility
Seaming; canned
Retard; hinder; mask

3. 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
1) exposure to food to hot air dryers 2) freeze drying
80; 90 C
Condenses

4. 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.
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
Gas impermeable
Increases; ceases; injury; death
Diacetyl

5. Methods used to concentrate (2)
Pickles - sauerkraut - and fermented milks
Dairy
Food additives
1) evaporation 2) freeze concentration

6. Canned foods are divided into 2 groups based on pH...
1) benzoic acid 2) sorbic acid
Commercial use
Acid foods & low acid foods
Acid foods

7. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction
Biostatic effects of carbon dioxide are temperature dependent
PH

8. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Seamed
Boiling water; steam
Yeast; ethanol; acetic acid; oxygen
Fast; slow; heat; convection vs. conduction

9. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Minimum; commercial sterility
Increases; ceases; injury; death
Seaming; canned
> 4.5

10. Benefits of optimal thermal process (2)...
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
Fall; increase
Commercial sterility

11. Low acid foods require...
More sever heat processing (116-121
Penetrate; surface treatment
Commercial sterility
Bakery products

12. Two sources of irradiation...
Concentration and dehydration
E-beams & Cobalt 60
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
Pickles - sauerkraut - and fermented milks

13. no CAP packages are in...
Reduced; 20
Sublethal; mild
1) evaporation 2) freeze concentration
Commercial use

14. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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
Food
More sever heat processing (116-121

15. In glass there is a risk of...
Water
Thermal shock
Food
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

16. The temperature for chilling preservation is...
1 to 7
Concentration and dehydration
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
Fall; increase

17. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Fast; slow; heat; convection vs. conduction
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
Application; commercial sterility
Chemical preservative

18. Antibiotics are not universally permitted as...
Acid foods
Food additives
1) concentration & dehydration 2) treating bulk stored grapes
Denaturation of proteins

19. Low acid foods all have a pH...
> 4.5
Boiling water; steam
Temperature; undesirable
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

20. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Sublethal; mild
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses
Application; commercial sterility

21. Irradiated foods (6)
Fall; increase
Food additives
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
18; crystallization

22. _________ reactions preserve food products through the biology of the byproduct
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fermentation
Condenses
Carbohydrates (sugars); undesirable spoilage

23. 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
Seaming; canned
More sever heat processing (116-121
Water

24. M. tuberculosis is destroyed in...
Pickles - sauerkraut - and fermented milks
Dairy
Lactic acid; hexoses
Gas impermeable

25. The preservative effect of heat processing is due to the...
Food
Carbon dioxide
Food additives
Denaturation of proteins

26. nitrates and nitrites target...
Clostridium botulinum
Penetrate; surface treatment
Food
Chemical preservative

27. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Minimum; commercial sterility
Acidity; water activity; chilling

28. Sulfur dioxide used in (2)...
Use of high temperature to destroy microorganisms
Radiation; ions; radicals; microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
Concentration and dehydration

29. controlled atmosphere packaging (CAP) is...
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
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) food product 2) size of package 3) type of material used

30. Sensitivity of microorganisms to ______ expressed as D value
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Acid foods
Radiation
Soy sauce

31. Removal of _____ is important for preservation
Yeast; ethanol; acetic acid; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Water
Minimum; commercial sterility

32. In acid foods bringing the slowest heating point in the can to...
90
Pickles - sauerkraut - and fermented milks
1) concentration & dehydration 2) treating bulk stored grapes
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

33. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Use of high temperature to destroy microorganisms
Carbohydrates (sugars); undesirable spoilage
Dehydration

34. Lactic acid bacteria all produce ______ ______ from __________
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Lactic acid; hexoses
1) concentration & dehydration 2) treating bulk stored grapes
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

35. Chemical Preservation (2 techniques)
Fast; slow; heat; convection vs. conduction
Reduced; 20
1) inorganic agents 2) organic agents
Application; commercial sterility

36. Thermal process is specific to (3)...
Acid foods
Ethanol
Thermal shock
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

37. EtO is used to _____ package materials for asceptic products
Sterilize
1) evaporation 2) freeze concentration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Sublethal; mild

38. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seamed
Ethanol
1) exposure to food to hot air dryers 2) freeze drying

39. processes used to remove the water are referred to as...
Sterilize
Concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent
Food

40. 3 functions of a vacuum...
Biostatic effects of carbon dioxide are temperature dependent
Increases; ceases; injury; death
Oxidizing; decomposes; oxygen
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

41. salts & sugars...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fermentation
Reduce water activity and inhibit microorganisms growth
Food

42. 3 methods for producing a vacuum...
Diacetyl
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
More sever heat processing (116-121
Pathogenic microorganisms; enzyme inactivation

43. Freezing does (3)...
Bakery products
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Oxidizing; decomposes; oxygen
Fermentation

44. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Acetic acid; ethyl acetate
Seaming; cooling
90

45. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
18; crystallization
Acid foods & low acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

46. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Bacterial; logarithmic
Retard; hinder; mask
Fall; increase
Pickles - sauerkraut - and fermented milks

47. Ethylene and propolyne oxides are classified as
Antimicrobial agents
More sever heat processing (116-121
Relatively mild
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

48. Inactivating contaminating organisms is...
Commercial sterility
Penetrate; surface treatment
90% reduction
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

49. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
PH
Food additives
Water

50. Steam displacement is limited to products without large amounts of __________ _____ .
Fast; slow; heat; convection vs. conduction
Dairy
Entrapped air
Boiling water; steam