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. Removal of _____ is important for preservation
Water
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Yeast; barley; sugars; carbon dioxide
Dairy

2. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Sterilize
Biostatic effects of carbon dioxide are temperature dependent
Bacterial; logarithmic

3. Freezing is similar to conventional...
Fruit juices; beer
Seaming; cooling
Dehydration
Radiation

4. Sensitivity of microorganisms to ______ expressed as D value
Radiation
1) evaporation 2) freeze concentration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) concentration & dehydration 2) treating bulk stored grapes

5. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Acid foods & low acid foods
90
Sublethal; mild
Carbohydrates (sugars); undesirable spoilage

6. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Oxidizing; decomposes; oxygen
Dehydration
Chemical preservative

7. Preservative effect of ______ _____ is only effective on microorganisms.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Carbon dioxide
Dehydration
More sever heat processing (116-121

8. Low acid foods require...
Headspace
Ethanol
More sever heat processing (116-121
Acidity; water activity; chilling

9. Irradiated foods (6)
More sever heat processing (116-121
Ethanol
Steam; headspace
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

10. Optimal thermal process is the _____ treatment that achieves ______ _______
Steam; headspace
> 4.5
Minimum; commercial sterility
Lactic acid; hexoses

11. Steam displacement is limited to products without large amounts of __________ _____ .
Carbohydrates (sugars); undesirable spoilage
Entrapped air
Soy sauce
Penetrate; surface treatment

12. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Increases; ceases; injury; death
Application; commercial sterility
More sever heat processing (116-121
Yeast; ethanol; acetic acid; oxygen

13. Two groups of inorganic salts...
Soy sauce
Condenses
Headspace
1) salts & sugars 2) nitrates and nitrites

14. Chilling preservation is widely used as short term preservation because it slows (4)...
Radiation
Biostatic effects of carbon dioxide are temperature dependent
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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

15. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Ethanol
Dairy
Radiation; ions; radicals; microorganisms
90

16. Acid Foods have pH of...
Condenses
< 4.5
Food
Commercial sterility

17. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Acid foods
> 4.5
90% reduction

18. Two sources of irradiation...
E-beams & Cobalt 60
Eggs
Yeast; barley; sugars; carbon dioxide
Heat; refrigerated - frozen - concentrated; dehydrated

19. Salmonella is destroyed in...
Seaming; cooling
Sublethal; mild
1) salts & sugars 2) nitrates and nitrites
Eggs

20. Pasteurization is a ___________ _______ heat treatment.
Commercial use
Dairy
Relatively mild
90% reduction

21. 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
18; crystallization
Use of high temperature to destroy microorganisms
Acid foods & low acid foods

22. In steam displacement vacuum pulled as steam __________ .
Condenses
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
Increases; ceases; injury; death
Yeast; ethanol; acetic acid; oxygen

23. 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.
> 4.5
Commercial use
Gas impermeable
Penetrate; surface treatment

24. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Pathogenic microorganisms; enzyme inactivation
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) particular food and its formulation & preparation 2) size of container 3) type of retort system

25. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
E-beams & Cobalt 60
1) evaporation 2) freeze concentration
Increases; ceases; injury; death
Sterilize

26. Fruits and some tomato products are...
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
Commercial sterility
Acid foods
Relatively mild

27. Chemical Preservation (2 techniques)
Oxidizing; decomposes; oxygen
Headspace
1) inorganic agents 2) organic agents
Clostridium botulinum

28. Physical Preservation (4 techniques)
Acid foods & low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Temperature; undesirable
18; crystallization

29. The temperature for chilling preservation is...
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
Reduced; 20
Yeast; ethanol; acetic acid; oxygen
1 to 7

30. processes used to remove the water are referred to as...
PH
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Radiation
Concentration and dehydration

31. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Soy sauce
Dehydration
90% reduction
Relatively mild

32. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acid foods & low acid foods
Acidity; water activity; chilling
Fast; slow; heat; convection vs. conduction
Carbon dioxide

33. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Ethanol
Yeast; ethanol; acetic acid; oxygen
Entrapped air

34. In glass there is a risk of...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Increases; ceases; injury; death
Thermal shock
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

35. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Antimicrobial agents
Acetic acid; ethyl acetate
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

36. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Diacetyl
Commercial sterility
Retard; hinder; mask
Chemical preservative

37. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Carbohydrates (sugars); undesirable spoilage
Seaming; cooling
Fruit juices; beer
Clostridium botulinum

38. What is an example of a fermentation reaction?
Minimum; commercial sterility
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Carbon dioxide
Alcohol - yogurts - spirits - etc.

39. Two organic acids...
Headspace
1) exposure to food to hot air dryers 2) freeze drying
1) benzoic acid 2) sorbic acid
Fast; slow; heat; convection vs. conduction

40. FDA definition of chemical preservation...
Pathogenic microorganisms; enzyme inactivation
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
Low acid foods

41. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Bacterial; logarithmic
Boiling water; steam
Reduce water activity and inhibit microorganisms growth
Steam; headspace

42. 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
Penetrate; surface treatment
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Dairy

43. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Eggs
Denaturation of proteins
Acid foods

44. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Relatively mild

45. no CAP packages are in...
Acidity; water activity; chilling
Commercial use
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Application; commercial sterility

46. Low acid foods all have a pH...
> 4.5
Alcohol - yogurts - spirits - etc.
Radiation; ions; radicals; microorganisms
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

47. Antibiotics are not universally permitted as...
Pickles - sauerkraut - and fermented milks
Food additives
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

48. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
90% reduction
80; 90 C
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fall; increase

49. 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
Condenses
Penetrate; surface treatment
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

50. _________ reactions preserve food products through the biology of the byproduct
Alcohol - yogurts - spirits - etc.
Reduce water activity and inhibit microorganisms growth
Use of high temperature to destroy microorganisms
Fermentation