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. ______ _____ and _____ are pasteurized after filling
Lactic acid; hexoses
Soy sauce
Fast; slow; heat; convection vs. conduction
Fruit juices; beer

2. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Chemical preservative
Commercial use
Seaming; cooling

3. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Penetrate; surface treatment
Clostridium botulinum
Bacterial; logarithmic

4. Optimal thermal process is the _____ treatment that achieves ______ _______
Fast; slow; heat; convection vs. conduction
Minimum; commercial sterility
Alcohol - yogurts - spirits - etc.
Low acid foods

5. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Increases; ceases; injury; death
Ethanol
Clostridium botulinum
Bacterial; logarithmic

6. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Thermal shock
Application; commercial sterility
Fast; slow; heat; convection vs. conduction

7. Freezing is similar to conventional...
Gas impermeable
Chemical preservative
Dehydration
Seamed

8. FDA definition of chemical preservation...
Minimum; commercial sterility
Yeast; barley; sugars; carbon dioxide
PH
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

9. Freezing does (3)...
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
Lactic acid; hexoses
1) benzoic acid 2) sorbic acid
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

10. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Acetic acid; ethyl acetate
Carbohydrates (sugars); undesirable spoilage
Seamed

11. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
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) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
90% reduction

12. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Penetrate; surface treatment
1) benzoic acid 2) sorbic acid
Boiling water; steam

13. Removal of _____ is important for preservation
Acid foods
Water
Diacetyl
Increases; ceases; injury; death

14. acetic & lactic acids are used in...
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
Pickles - sauerkraut - and fermented milks
Biostatic effects of carbon dioxide are temperature dependent
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

15. EtO is used to _____ package materials for asceptic products
Gas impermeable
Yeast; ethanol; acetic acid; oxygen
Headspace
Sterilize

16. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Fast; slow; heat; convection vs. conduction
Yeast; barley; sugars; carbon dioxide
Acetic acid; ethyl acetate
1) benzoic acid 2) sorbic acid

17. Low acid foods all have a pH...
Dairy
> 4.5
Application; commercial sterility
Food

18. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
90% reduction
Thermal shock
Clostridium botulinum

19. The preservative effect of heat processing is due to the...
Denaturation of proteins
1) food product 2) size of package 3) type of material used
Bakery products
Sublethal; mild

20. Ethylene and propolyne oxides are classified as
1 to 7
Dehydration
Reduced; 20
Antimicrobial agents

21. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Oxidizing; decomposes; oxygen
Dairy
1) inorganic agents 2) organic agents
80; 90 C

22. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Eggs
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
90% reduction
Relatively mild

23. In acid foods bringing the slowest heating point in the can to...
90
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
Denaturation of proteins
Yeast; barley; sugars; carbon dioxide

24. Vegetables - meat - and fish are...
Pickles - sauerkraut - and fermented milks
Yeast; barley; sugars; carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Low acid foods

25. Two groups of inorganic salts...
Food
1) salts & sugars 2) nitrates and nitrites
Bakery products
Clostridium botulinum

26. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
18; crystallization
Penetrate; surface treatment
Oxidizing; decomposes; oxygen
Carbohydrates (sugars); undesirable spoilage

27. Propionic acid is used in...
1) food product 2) size of package 3) type of material used
Bakery products
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Commercial use

28. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) food product 2) size of package 3) type of material used
Soy sauce
Acidity; water activity; chilling
Application; commercial sterility

29. M. tuberculosis is destroyed in...
Food
Dairy
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) benzoic acid 2) sorbic acid

30. Chemical Preservation (2 techniques)
18; crystallization
1) inorganic agents 2) organic agents
Diacetyl
Denaturation of proteins

31. no CAP packages are in...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Soy sauce
90% reduction
Commercial use

32. Inactivating contaminating organisms is...
Relatively mild
Retard; hinder; mask
Commercial sterility
Carbohydrates (sugars); undesirable spoilage

33. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
1) concentration & dehydration 2) treating bulk stored grapes
1) heating cost 2) product quality loss
Lactic acid; hexoses

34. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Sterilize
Radiation; ions; radicals; microorganisms
Reduced; 20
1) heating cost 2) product quality loss

35. Salmonella is destroyed in...
Reduce water activity and inhibit microorganisms growth
Fermentation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Eggs

36. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Pickles - sauerkraut - and fermented milks
Commercial sterility
18; crystallization
Thermal shock

37. Methods used to concentrate (2)
Lactic acid; hexoses
Dehydration
Bakery products
1) evaporation 2) freeze concentration

38. Chilling preservation is widely used as short term preservation because it slows (4)...
Minimum; commercial sterility
Dairy
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Application; commercial sterility

39. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Pathogenic microorganisms; enzyme inactivation
Seaming; canned
Reduced; 20
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

40. Thermal process is specific to (3)...
Soy sauce
Temperature; undesirable
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

41. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
90% reduction
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent
Food

42. Lactic acid fermentation produces ________ .
E-beams & Cobalt 60
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
Diacetyl

43. Acid Foods have pH of...
< 4.5
Seamed
1) exposure to food to hot air dryers 2) freeze drying
Headspace

44. ________ spores may be assumed to have ________ order of death.
Oxidizing; decomposes; oxygen
Bacterial; logarithmic
Clostridium botulinum
Yeast; barley; sugars; carbon dioxide

45. Pasteurization is a ___________ _______ heat treatment.
Antimicrobial agents
1) concentration & dehydration 2) treating bulk stored grapes
Commercial sterility
Relatively mild

46. _________ reactions preserve food products through the biology of the byproduct
Heat; refrigerated - frozen - concentrated; dehydrated
Fermentation
More sever heat processing (116-121
Dairy

47. Major concern of modified atmosphere packaging...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Biostatic effects of carbon dioxide are temperature dependent
Yeast; ethanol; acetic acid; oxygen
90% reduction

48. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
18; crystallization
1) salts & sugars 2) nitrates and nitrites
Relatively mild

49. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Bakery products
1) benzoic acid 2) sorbic acid
Sublethal; mild

50. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
90
Bacterial; logarithmic
Denaturation of proteins