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. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; canned
PH

2. Low acid foods require...
90% reduction
More sever heat processing (116-121
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Lactic acid; hexoses

3. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Increases; ceases; injury; death
Seaming; cooling
Sublethal; mild

4. _________ reactions preserve food products through the biology of the byproduct
Dehydration
Acid foods & low acid foods
Application; commercial sterility
Fermentation

5. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
PH
1) exposure to food to hot air dryers 2) freeze drying
Radiation; ions; radicals; microorganisms
< 4.5

6. Smoke was originally used as a _______ and now 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
Preservative; flavor
Use of high temperature to destroy microorganisms
PH

7. controlled atmosphere packaging (CAP) is...
> 4.5
Radiation
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
Sublethal; mild

8. Freezing is similar to conventional...
Ethanol
Dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Sublethal; mild

9. To minimize problems with modified atmosphere packaging (MAP) (4)...
Commercial use
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
Reduced; 20
Commercial sterility

10. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Yeast; barley; sugars; carbon dioxide
Commercial sterility
Reduce water activity and inhibit microorganisms growth

11. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Commercial sterility
Soy sauce
Boiling water; steam

12. Vegetables - meat - and fish are...
Low acid foods
Acetic acid; ethyl acetate
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Application; commercial sterility

13. 3 methods for producing a vacuum...
1) exposure to food to hot air dryers 2) freeze drying
Clostridium botulinum
More sever heat processing (116-121
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

14. Preservative effect of ______ _____ is only effective on microorganisms.
Soy sauce
1) concentration & dehydration 2) treating bulk stored grapes
Carbon dioxide
PH

15. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Ethanol
Yeast; barley; sugars; carbon dioxide
Sublethal; mild
Reduced; 20

16. Inactivating contaminating organisms is...
Acid foods
Radiation; ions; radicals; microorganisms
Denaturation of proteins
Commercial sterility

17. processes used to remove the water are referred to as...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Concentration and dehydration
Soy sauce
Yeast; ethanol; acetic acid; oxygen

18. Two sources of irradiation...
E-beams & Cobalt 60
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
Headspace
Entrapped air

19. In glass there is a risk of...
Antimicrobial agents
90% reduction
Thermal shock
Pickles - sauerkraut - and fermented milks

20. Removal of _____ is important for preservation
Water
Acetic acid; ethyl acetate
Seaming; canned
18; crystallization

21. Fruits and some tomato products are...
Sterilize
Seamed
Antimicrobial agents
Acid foods

22. M. tuberculosis is destroyed in...
Dairy
Lactic acid; hexoses
Dehydration
Yeast; ethanol; acetic acid; oxygen

23. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
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
Penetrate; surface treatment
Radiation; ions; radicals; microorganisms

24. no CAP packages are in...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Commercial use
Fruit juices; beer
Carbohydrates (sugars); undesirable spoilage

25. nitrates and nitrites target...
Sublethal; mild
Lactic acid; hexoses
Yeast; barley; sugars; carbon dioxide
Clostridium botulinum

26. Modified Atmosphere Packaging (MAP)...
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
Heat; refrigerated - frozen - concentrated; dehydrated
Carbohydrates (sugars); undesirable spoilage
Entrapped air

27. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Fermentation
18; crystallization
Lactic acid; hexoses
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

28. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Soy sauce
More sever heat processing (116-121
1) concentration & dehydration 2) treating bulk stored grapes

29. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Headspace
Fruit juices; beer
Fast; slow; heat; convection vs. conduction
1) evaporation 2) freeze concentration

30. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
1) salts & sugars 2) nitrates and nitrites
Food additives
Concentration and dehydration

31. A difference in temperature is necessary for a ____ ________ in thermal destruction.
> 4.5
90% reduction
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Reduce water activity and inhibit microorganisms growth

32. Two organic acids...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; canned
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) benzoic acid 2) sorbic acid

33. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Seaming; canned
Radiation
Biostatic effects of carbon dioxide are temperature dependent
Acetic acid; ethyl acetate

34. Lactic acid fermentation produces ________ .
Heat; refrigerated - frozen - concentrated; dehydrated
Diacetyl
Yeast; barley; sugars; carbon dioxide
Acidity; water activity; chilling

35. In acid foods bringing the slowest heating point in the can to...
90
Acid foods & low acid foods
Headspace
Sublethal; mild

36. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Acidity; water activity; chilling
Minimum; commercial sterility
Clostridium botulinum

37. ______ _____ and _____ are pasteurized after filling
Seaming; canned
Preservative; flavor
Bakery products
Fruit juices; beer

38. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
PH
Ethanol
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

39. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Yeast; ethanol; acetic acid; oxygen
Bacterial; logarithmic
Chemical preservative
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

40. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Ethanol
Application; commercial sterility
90

41. Lactic acid bacteria all produce ______ ______ from __________
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Alcohol - yogurts - spirits - etc.
Fermentation
Lactic acid; hexoses

42. _______ is injected into _____ to displace air in steam displacement.
Retard; hinder; mask
Soy sauce
80; 90 C
Steam; headspace

43. Optimal thermal process is the _____ treatment that achieves ______ _______
Boiling water; steam
Lactic acid; hexoses
Minimum; commercial sterility
Preservative; flavor

44. 3 functions of a vacuum...
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
Seamed
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acid foods

45. Methods used to dehydrate (2)
Preservative; flavor
1) exposure to food to hot air dryers 2) freeze drying
Acetic acid; ethyl acetate
Diacetyl

46. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) concentration & dehydration 2) treating bulk stored grapes
E-beams & Cobalt 60
Reduce water activity and inhibit microorganisms growth

47. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) exposure to food to hot air dryers 2) freeze drying
Food
Fermentation
Fruit juices; beer

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

49. In heat preservations microorganisms are controlled by either...
More sever heat processing (116-121
Retard; hinder; mask
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Water

50. You can calculate doses for irradiation based on (3)...
Temperature; undesirable
1) food product 2) size of package 3) type of material used
Seaming; cooling
Headspace