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. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Alcohol - yogurts - spirits - etc.
> 4.5
Reduce water activity and inhibit microorganisms growth

2. Chilling preservation is widely used as short term preservation because it slows (4)...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Chemical preservative

3. M. tuberculosis is destroyed in...
Preservative; flavor
Dairy
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
Clostridium botulinum

4. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
> 4.5
Gas impermeable
Oxidizing; decomposes; oxygen
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

5. Methods used to dehydrate (2)
Food
1) exposure to food to hot air dryers 2) freeze drying
More sever heat processing (116-121
Clostridium botulinum

6. Optimal thermal process is the _____ treatment that achieves ______ _______
Chemical preservative
Reduce water activity and inhibit microorganisms growth
Carbon dioxide
Minimum; commercial sterility

7. ______ _____ and _____ are pasteurized after filling
Commercial sterility
Seamed
90
Fruit juices; beer

8. The main premise in heat preservation...
Yeast; ethanol; acetic acid; oxygen
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
Use of high temperature to destroy microorganisms

9. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Dehydration
Acidity; water activity; chilling
Carbon dioxide
Low acid foods

10. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Clostridium botulinum
80; 90 C
Reduced; 20
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

11. 3 methods for producing a vacuum...
Seamed
Penetrate; surface treatment
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
PH

12. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Radiation; ions; radicals; microorganisms
Seaming; canned
Commercial sterility
Fall; increase

13. Benefits of optimal thermal process (2)...
< 4.5
1 to 7
18; crystallization
1) heating cost 2) product quality loss

14. Factors needed to produce commercial sterility (5)...
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
Oxidizing; decomposes; oxygen
90
Thermal shock

15. Propionic acid is used in...
Bakery products
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
Reduced; 20

16. Antimicrobrials lower
PH
Bakery products
Application; commercial sterility
Boiling water; steam

17. Lactic acid bacteria all produce ______ ______ from __________
Bakery products
1) food product 2) size of package 3) type of material used
Lactic acid; hexoses
18; crystallization

18. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
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
Clostridium botulinum
Dehydration

19. Inactivating contaminating organisms is...
Commercial sterility
Food
Seaming; canned
80; 90 C

20. acetic & lactic acids are used in...
Temperature; undesirable
Pickles - sauerkraut - and fermented milks
80; 90 C
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

21. Shelf Life and safety is influenced by (5)...
Fall; increase
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
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Condenses

22. ________ spores may be assumed to have ________ order of death.
Steam; headspace
Alcohol - yogurts - spirits - etc.
Bacterial; logarithmic
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

23. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
1) concentration & dehydration 2) treating bulk stored grapes
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fall; increase

24. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acetic acid; ethyl acetate
1) food product 2) size of package 3) type of material used

25. Freezing does (3)...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) exposure to food to hot air dryers 2) freeze drying
1) inorganic agents 2) organic agents

26. The temperature for chilling preservation is...
More sever heat processing (116-121
Fruit juices; beer
Use of high temperature to destroy microorganisms
1 to 7

27. processes used to remove the water are referred to as...
Temperature; undesirable
Concentration and dehydration
Steam; headspace
Radiation; ions; radicals; microorganisms

28. Canned foods are divided into 2 groups based on pH...
Seaming; cooling
Reduced; 20
Acid foods & low acid foods
Fall; increase

29. Smoke was originally used as a _______ and now for ______
Food additives
Increases; ceases; injury; death
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Preservative; flavor

30. Vegetables - meat - and fish are...
Low acid foods
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
Carbon dioxide
Fermentation

31. Two organic acids...
Increases; ceases; injury; death
1) benzoic acid 2) sorbic acid
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Alcohol - yogurts - spirits - etc.

32. In steam displacement vacuum pulled as steam __________ .
> 4.5
Condenses
Acid foods & low acid foods
Concentration and dehydration

33. Unfilled volume of a hermetic food container is referred to as the __________ .
Acetic acid; ethyl acetate
Headspace
Seaming; cooling
Oxidizing; decomposes; oxygen

34. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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
Application; commercial sterility
Retard; hinder; mask
1) exposure to food to hot air dryers 2) freeze drying

35. 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
Seaming; cooling
Reduce water activity and inhibit microorganisms growth
Low acid foods

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

37. Removal of _____ is important for preservation
Lactic acid; hexoses
Pickles - sauerkraut - and fermented milks
Water
Fermentation

38. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
E-beams & Cobalt 60
Sublethal; mild
Fermentation
18; crystallization

39. In heat preservations microorganisms are controlled by either...
Diacetyl
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Soy sauce
Acidity; water activity; chilling

40. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Boiling water; steam
Carbohydrates (sugars); undesirable spoilage
Preservative; flavor
Water

41. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
1) salts & sugars 2) nitrates and nitrites
Bakery products
Denaturation of proteins

42. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
< 4.5
Alcohol - yogurts - spirits - etc.
Radiation; ions; radicals; microorganisms
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

43. Modified Atmosphere Packaging (MAP)...
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
Clostridium botulinum
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
Denaturation of proteins

44. A difference in temperature is necessary for a ____ ________ in thermal destruction.
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
90% reduction
Denaturation of proteins
Alcohol - yogurts - spirits - etc.

45. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Yeast; barley; sugars; carbon dioxide
Soy sauce
Minimum; commercial sterility

46. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Use of high temperature to destroy microorganisms
Biostatic effects of carbon dioxide are temperature dependent
Temperature; undesirable

47. Acid Foods have pH of...
Headspace
< 4.5
Temperature; undesirable
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

48. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
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) exposure to food to hot air dryers 2) freeze drying
Use of high temperature to destroy microorganisms

49. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Sublethal; mild
1 to 7
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

50. Lactic acid fermentation produces ________ .
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
Diacetyl
1) food product 2) size of package 3) type of material used
Sublethal; mild