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. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Seaming; cooling
Temperature; undesirable
Dairy

2. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Dairy
Eggs
Dehydration

3. The preservative effect of heat processing is due to the...
1) food product 2) size of package 3) type of material used
Commercial use
Denaturation of proteins
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

4. Canned foods are divided into 2 groups based on pH...
Reduce water activity and inhibit microorganisms growth
1 to 7
Acid foods & low acid foods
Lactic acid; hexoses

5. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Retard; hinder; mask
1) benzoic acid 2) sorbic acid
Commercial sterility
Carbohydrates (sugars); undesirable spoilage

6. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
< 4.5
More sever heat processing (116-121
Sterilize

7. Vegetables - meat - and fish are...
Alcohol - yogurts - spirits - etc.
Low acid foods
Application; commercial sterility
Gas impermeable

8. Removal of _____ is important for preservation
Water
Radiation
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acid foods

9. Lactic acid fermentation produces ________ .
Concentration and dehydration
Alcohol - yogurts - spirits - etc.
Diacetyl
Commercial use

10. 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
Bakery products
Condenses
Reduce water activity and inhibit microorganisms growth

11. 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.
Reduce water activity and inhibit microorganisms growth
Pathogenic microorganisms; enzyme inactivation
Gas impermeable
> 4.5

12. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Dairy
Clostridium botulinum
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

13. Methods used to concentrate (2)
Condenses
Bakery products
1) evaporation 2) freeze concentration
Fast; slow; heat; convection vs. conduction

14. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Relatively mild
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Food
Carbohydrates (sugars); undesirable spoilage

15. In steam displacement vacuum pulled as steam __________ .
Antimicrobial agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sublethal; mild
Condenses

16. Thermal process is specific to (3)...
Fruit juices; beer
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) concentration & dehydration 2) treating bulk stored grapes
1) benzoic acid 2) sorbic acid

17. Optimal thermal process is the _____ treatment that achieves ______ _______
Boiling water; steam
Minimum; commercial sterility
Retard; hinder; mask
18; crystallization

18. 4 factors affecting heat resistance in microorganisms
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Yeast; barley; sugars; carbon dioxide

19. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
Headspace

20. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
90
Fall; increase
Seaming; canned
E-beams & Cobalt 60

21. Factors needed to produce commercial sterility (5)...
Increases; ceases; injury; death
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
Commercial sterility
1) heating cost 2) product quality loss

22. 3 methods for producing a vacuum...
Condenses
Soy sauce
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Low acid foods

23. The temperature for chilling preservation is...
Clostridium botulinum
1 to 7
Reduce water activity and inhibit microorganisms growth
Yeast; ethanol; acetic acid; oxygen

24. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Bacterial; logarithmic
Fermentation
Acidity; water activity; chilling
Food

25. Irradiated foods (6)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Preservative; flavor
> 4.5

26. Ethylene and propolyne oxides are classified as
Sublethal; mild
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
Acid foods & low acid foods
Antimicrobial agents

27. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Radiation
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
Acetic acid; ethyl acetate

28. nitrates and nitrites target...
Clostridium botulinum
80; 90 C
Condenses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

29. Inactivating contaminating organisms is...
Fermentation
Commercial sterility
1 to 7
Thermal shock

30. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Pickles - sauerkraut - and fermented milks
Lactic acid; hexoses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

31. Sulfur dioxide used in (2)...
Thermal shock
Increases; ceases; injury; death
1) concentration & dehydration 2) treating bulk stored grapes
Bakery products

32. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Seamed
E-beams & Cobalt 60
Heat; refrigerated - frozen - concentrated; dehydrated

33. Preservative effect of ______ _____ is only effective on microorganisms.
Seamed
Dehydration
Carbon dioxide
80; 90 C

34. What is an example of a fermentation reaction?
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
Alcohol - yogurts - spirits - etc.
Fruit juices; beer
Biostatic effects of carbon dioxide are temperature dependent

35. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
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
Biostatic effects of carbon dioxide are temperature dependent
Clostridium botulinum

36. Lactic acid bacteria all produce ______ ______ from __________
Acetic acid; ethyl acetate
Penetrate; surface treatment
Antimicrobial agents
Lactic acid; hexoses

37. Chilling preservation is widely used as short term preservation because it slows (4)...
Acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
Alcohol - yogurts - spirits - etc.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

38. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Radiation; ions; radicals; microorganisms
PH
1) food product 2) size of package 3) type of material used
80; 90 C

39. Smoke was originally used as a _______ and now for ______
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent
Reduced; 20
Preservative; flavor

40. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Commercial sterility
Relatively mild

41. _______ is injected into _____ to displace air in steam displacement.
Sublethal; mild
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Steam; headspace
Lactic acid; hexoses

42. Each food has a minimal ______ below which it cannot be held without some _______ change
Commercial use
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Boiling water; steam
Temperature; undesirable

43. In glass there is a risk of...
Preservative; flavor
Thermal shock
Fast; slow; heat; convection vs. conduction
Dairy

44. You can calculate doses for irradiation based on (3)...
PH
1) food product 2) size of package 3) type of material used
Application; commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

45. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Radiation; ions; radicals; microorganisms
Application; commercial sterility
Retard; hinder; mask
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

46. Antimicrobrials lower
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Relatively mild
PH

47. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Food additives
Bakery products
Fruit juices; beer

48. acetic & lactic acids are used in...
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Concentration and dehydration
Pickles - sauerkraut - and fermented milks

49. Acid Foods have pH of...
More sever heat processing (116-121
Penetrate; surface treatment
< 4.5
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

50. Pasteurization is a ___________ _______ heat treatment.
Chemical preservative
1) evaporation 2) freeze concentration
Use of high temperature to destroy microorganisms
Relatively mild