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

2. Factors needed to produce commercial sterility (5)...
Gas impermeable
Reduce water activity and inhibit microorganisms growth
Use of high temperature to destroy microorganisms
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

3. 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.
Application; commercial sterility
Commercial sterility
Yeast; barley; sugars; carbon dioxide
Gas impermeable

4. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Concentration and dehydration
Pathogenic microorganisms; enzyme inactivation
Alcohol - yogurts - spirits - etc.
Minimum; commercial sterility

5. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Reduced; 20
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fermentation

6. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Acid foods
Reduce water activity and inhibit microorganisms growth
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

7. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Lactic acid; hexoses
Food additives
1) salts & sugars 2) nitrates and nitrites

8. FDA definition of chemical preservation...
Acid foods
Retard; hinder; mask
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
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

9. Two sources of irradiation...
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
Fruit juices; beer
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

10. The preservative effect of heat processing is due to the...
Fruit juices; beer
Fall; increase
1) exposure to food to hot air dryers 2) freeze drying
Denaturation of proteins

11. 3 functions of a vacuum...
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
Bakery products
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
Carbon dioxide

12. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Dairy
Heat; refrigerated - frozen - concentrated; dehydrated
Seaming; cooling
Use of high temperature to destroy microorganisms

13. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Reduced; 20
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; canned

14. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Clostridium botulinum
Acidity; water activity; chilling
Temperature; undesirable
Water

15. Sulfur dioxide used in (2)...
Ethanol
1) concentration & dehydration 2) treating bulk stored grapes
Carbon dioxide
Fall; increase

16. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Ethanol
Carbon dioxide

17. In acid foods bringing the slowest heating point in the can to...
90
Soy sauce
Thermal shock
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

18. salts & sugars...
90
Reduce water activity and inhibit microorganisms growth
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seamed

19. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Commercial use
1) evaporation 2) freeze concentration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fall; increase

20. You can calculate doses for irradiation based on (3)...
Entrapped air
Denaturation of proteins
Antimicrobial agents
1) food product 2) size of package 3) type of material used

21. ________ spores may be assumed to have ________ order of death.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Reduced; 20
Increases; ceases; injury; death
Bacterial; logarithmic

22. Low acid foods require...
Headspace
More sever heat processing (116-121
Seamed
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

23. no CAP packages are in...
Diacetyl
Low acid foods
Fruit juices; beer
Commercial use

24. In heat preservations microorganisms are controlled by either...
> 4.5
Chemical preservative
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
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

25. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Thermal shock
Acid foods
Fermentation
Fast; slow; heat; convection vs. conduction

26. processes used to remove the water are referred to as...
Concentration and dehydration
Condenses
Soy sauce
Relatively mild

27. In steam displacement vacuum pulled as steam __________ .
Carbohydrates (sugars); undesirable spoilage
Seaming; canned
Dairy
Condenses

28. Two organic acids...
1) benzoic acid 2) sorbic acid
< 4.5
Lactic acid; hexoses
Seamed

29. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Steam; headspace
Heat; refrigerated - frozen - concentrated; dehydrated
1 to 7
18; crystallization

30. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Retard; hinder; mask
Boiling water; steam
Radiation; ions; radicals; microorganisms

31. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
1) evaporation 2) freeze concentration
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

32. What is an example of a fermentation reaction?
Yeast; ethanol; acetic acid; oxygen
Acid foods
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask

33. Acid Foods have pH of...
Heat; refrigerated - frozen - concentrated; dehydrated
< 4.5
Seaming; cooling
90% reduction

34. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Radiation
> 4.5
Antimicrobial agents

35. Antimicrobrials lower
Carbon dioxide
PH
Boiling water; steam
Fermentation

36. Thermal process is specific to (3)...
Water
Oxidizing; decomposes; oxygen
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

37. Propionic acid is used in...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Bakery products
Dehydration
1) salts & sugars 2) nitrates and nitrites

38. In steam displacement can is immediately...
Eggs
Dairy
Biostatic effects of carbon dioxide are temperature dependent
Seamed

39. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Sterilize
Chemical preservative
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) 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

40. M. tuberculosis is destroyed in...
Acetic acid; ethyl acetate
Fall; increase
Water
Dairy

41. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
< 4.5
Commercial use
More sever heat processing (116-121

42. Fruits and some tomato products are...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Eggs
Dehydration
Acid foods

43. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Alcohol - yogurts - spirits - etc.
Application; commercial sterility
Sublethal; mild

44. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
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
More sever heat processing (116-121

45. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Chemical preservative
Ethanol
Penetrate; surface treatment

46. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Oxidizing; decomposes; oxygen
PH
Food

47. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Reduce water activity and inhibit microorganisms growth
Commercial use
Yeast; ethanol; acetic acid; oxygen
Sublethal; mild

48. Two groups of inorganic salts...
Seamed
1) salts & sugars 2) nitrates and nitrites
Alcohol - yogurts - spirits - etc.
Boiling water; steam

49. The temperature for chilling preservation is...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1 to 7
Application; commercial sterility
Food additives

50. ______ _____ and _____ are pasteurized after filling
Boiling water; steam
Clostridium botulinum
Fruit juices; beer
Food