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. You can calculate doses for irradiation based on (3)...
Reduce water activity and inhibit microorganisms growth
1) food product 2) size of package 3) type of material used
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Boiling water; steam

2. What is an example of a fermentation reaction?
Boiling water; steam
1) exposure to food to hot air dryers 2) freeze drying
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
Alcohol - yogurts - spirits - etc.

3. 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
Alcohol - yogurts - spirits - etc.
Steam; headspace
1 to 7

4. Thermal process is specific to (3)...
Seaming; canned
1) exposure to food to hot air dryers 2) freeze drying
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Thermal shock

5. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Condenses
Penetrate; surface treatment
Seaming; cooling

6. acetic & lactic acids are used in...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; barley; sugars; carbon dioxide
Pickles - sauerkraut - and fermented milks
Clostridium botulinum

7. Low acid foods require...
Clostridium botulinum
1) inorganic agents 2) organic agents
Thermal shock
More sever heat processing (116-121

8. Salmonella is destroyed in...
Thermal shock
Eggs
Seamed
1 to 7

9. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Clostridium botulinum
Chemical preservative
Concentration and dehydration

10. In acid foods bringing the slowest heating point in the can to...
90
Oxidizing; decomposes; oxygen
1 to 7
Carbohydrates (sugars); undesirable spoilage

11. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Retard; hinder; mask
18; crystallization
Eggs
Bacterial; logarithmic

12. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Acid foods & low acid foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Commercial use

13. Methods used to concentrate (2)
Application; commercial sterility
Diacetyl
1) evaporation 2) freeze concentration
Seaming; canned

14. Two organic acids...
1) benzoic acid 2) sorbic acid
Headspace
Soy sauce
Antimicrobial agents

15. Fruits and some tomato products are...
Carbohydrates (sugars); undesirable spoilage
Bakery products
Acid foods
Dehydration

16. Vegetables - meat - and fish are...
Food
Sublethal; mild
Clostridium botulinum
Low acid foods

17. Categories of chemical preservation (4)
Fruit juices; beer
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Ethanol
Seaming; cooling

18. Freezing does (3)...
Chemical preservative
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Food
Radiation

19. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Alcohol - yogurts - spirits - etc.
Clostridium botulinum
< 4.5
Heat; refrigerated - frozen - concentrated; dehydrated

20. Two groups of inorganic salts...
Dehydration
Pathogenic microorganisms; enzyme inactivation
1) salts & sugars 2) nitrates and nitrites
Diacetyl

21. Each food has a minimal ______ below which it cannot be held without some _______ change
90% reduction
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Temperature; undesirable
Food

22. _____ or _____ exposures to high temperatures induces stress Which may cause injury
90
Sublethal; mild
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Clostridium botulinum

23. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Water
80; 90 C
1) concentration & dehydration 2) treating bulk stored grapes

24. Preservative effect of ______ _____ is only effective on microorganisms.
Temperature; undesirable
Biostatic effects of carbon dioxide are temperature dependent
Chemical preservative
Carbon dioxide

25. Methods used to dehydrate (2)
Acidity; water activity; chilling
1) exposure to food to hot air dryers 2) freeze drying
Application; commercial sterility
Relatively mild

26. To minimize problems with modified atmosphere packaging (MAP) (4)...
Dairy
Acetic acid; ethyl acetate
Radiation; ions; radicals; microorganisms
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

27. Benefits of optimal thermal process (2)...
E-beams & Cobalt 60
1) heating cost 2) product quality loss
Commercial sterility
Radiation

28. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Fall; increase
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Dairy

29. 4 factors affecting heat resistance in microorganisms
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
PH
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) concentration & dehydration 2) treating bulk stored grapes

30. Low acid foods all have a pH...
1) exposure to food to hot air dryers 2) freeze drying
Pickles - sauerkraut - and fermented milks
Preservative; flavor
> 4.5

31. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Headspace
Carbohydrates (sugars); undesirable spoilage
Seamed
Concentration and dehydration

32. Modified Atmosphere Packaging (MAP)...
Application; commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Steam; headspace
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

33. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Food
Dehydration
Seaming; cooling

34. Chemical Preservation (2 techniques)
Reduced; 20
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Food additives
1) inorganic agents 2) organic agents

35. Smoke was originally used as a _______ and now for ______
Steam; headspace
Antimicrobial agents
Preservative; flavor
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

36. Propionic acid is used in...
Commercial sterility
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
Bakery products

37. no CAP packages are in...
Diacetyl
Fruit juices; beer
Fermentation
Commercial use

38. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Application; commercial sterility
1) heating cost 2) product quality loss
Seamed
Increases; ceases; injury; death

39. 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
1) heating cost 2) product quality loss
Entrapped air
Carbohydrates (sugars); undesirable spoilage

40. salts & sugars...
1) benzoic acid 2) sorbic acid
Use of high temperature to destroy microorganisms
Bacterial; logarithmic
Reduce water activity and inhibit microorganisms growth

41. Sulfur dioxide used in (2)...
Seaming; canned
Reduced; 20
Dehydration
1) concentration & dehydration 2) treating bulk stored grapes

42. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Oxidizing; decomposes; oxygen
E-beams & Cobalt 60
Low acid foods

43. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Bacterial; logarithmic
Dairy
Water

44. 3 functions of a vacuum...
1) concentration & dehydration 2) treating bulk stored grapes
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
Lactic acid; hexoses
Dairy

45. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Application; commercial sterility
1) evaporation 2) freeze concentration
1) concentration & dehydration 2) treating bulk stored grapes
Chemical preservative

46. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Denaturation of proteins
Yeast; ethanol; acetic acid; oxygen
1) concentration & dehydration 2) treating bulk stored grapes

47. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Fermentation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Acidity; water activity; chilling
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

48. 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.
Gas impermeable
Fermentation
> 4.5
Relatively mild

49. FDA definition of chemical preservation...
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
Fall; increase
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
> 4.5

50. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Thermal shock
Fast; slow; heat; convection vs. conduction
1) inorganic agents 2) organic agents
Commercial use