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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. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Preservative; flavor
More sever heat processing (116-121
Carbohydrates (sugars); undesirable spoilage
Antimicrobial agents

2. Major concern of modified atmosphere packaging...
Antimicrobial agents
Biostatic effects of carbon dioxide are temperature dependent
Reduce water activity and inhibit microorganisms growth
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

3. Shelf Life and safety is influenced by (5)...
Reduced; 20
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) concentration & dehydration 2) treating bulk stored grapes
Minimum; commercial sterility

4. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Reduced; 20
18; crystallization
Preservative; flavor
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

5. 3 functions of a vacuum...
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
Soy sauce
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen

6. _______ is injected into _____ to displace air in steam displacement.
Fast; slow; heat; convection vs. conduction
Entrapped air
Increases; ceases; injury; death
Steam; headspace

7. 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
Alcohol - yogurts - spirits - etc.
Temperature; undesirable
< 4.5

8. processes used to remove the water are referred to as...
1) food product 2) size of package 3) type of material used
Radiation; ions; radicals; microorganisms
Concentration and dehydration
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

9. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Thermal shock
Eggs
Soy sauce

10. Chemical Preservation (2 techniques)
Ethanol
Increases; ceases; injury; death
1) inorganic agents 2) organic agents
Carbohydrates (sugars); undesirable spoilage

11. The preservative effect of heat processing is due to the...
Denaturation of proteins
Dehydration
PH
Penetrate; surface treatment

12. Low acid foods require...
1) evaporation 2) freeze concentration
Carbohydrates (sugars); undesirable spoilage
Boiling water; steam
More sever heat processing (116-121

13. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
> 4.5
Reduce water activity and inhibit microorganisms growth
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

14. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Low acid foods
Chemical preservative
Acidity; water activity; chilling
Heat; refrigerated - frozen - concentrated; dehydrated

15. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Penetrate; surface treatment
Commercial sterility
Fast; slow; heat; convection vs. conduction
1) inorganic agents 2) organic agents

16. The main premise in heat preservation...
Biostatic effects of carbon dioxide are temperature dependent
Fruit juices; beer
Use of high temperature to destroy microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

17. FDA definition of chemical preservation...
Yeast; ethanol; acetic acid; oxygen
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 to 7
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

18. Fruits and some tomato products are...
Acid foods
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
Acid foods & low acid foods
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

19. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
E-beams & Cobalt 60
Gas impermeable
Reduced; 20
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

20. acetic & lactic acids are used in...
Water
Boiling water; steam
Pickles - sauerkraut - and fermented milks
1) evaporation 2) freeze concentration

21. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Relatively mild
Radiation
1) benzoic acid 2) sorbic acid

22. Methods used to dehydrate (2)
Seaming; cooling
Commercial sterility
Preservative; flavor
1) exposure to food to hot air dryers 2) freeze drying

23. In steam displacement vacuum pulled as steam __________ .
Condenses
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; cooling
More sever heat processing (116-121

24. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Soy sauce
Seaming; cooling
1) salts & sugars 2) nitrates and nitrites
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

25. Canned foods are divided into 2 groups based on pH...
Carbohydrates (sugars); undesirable spoilage
Acidity; water activity; chilling
Acid foods & low acid foods
Bacterial; logarithmic

26. Modified Atmosphere Packaging (MAP)...
< 4.5
Acid foods & low acid foods
Thermal shock
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

27. Steam displacement is limited to products without large amounts of __________ _____ .
1) benzoic acid 2) sorbic acid
Entrapped air
Steam; headspace
1) inorganic agents 2) organic agents

28. In acid foods bringing the slowest heating point in the can to...
Water
1) benzoic acid 2) sorbic acid
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90

29. Benefits of optimal thermal process (2)...
Commercial use
Fast; slow; heat; convection vs. conduction
Bacterial; logarithmic
1) heating cost 2) product quality loss

30. Pasteurization is a ___________ _______ heat treatment.
1) salts & sugars 2) nitrates and nitrites
Relatively mild
Water
Seaming; canned

31. Sulfur dioxide used in (2)...
Condenses
1) concentration & dehydration 2) treating bulk stored grapes
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Steam; headspace

32. In steam displacement can is immediately...
Antimicrobial agents
1 to 7
Seamed
Heat; refrigerated - frozen - concentrated; dehydrated

33. controlled atmosphere packaging (CAP) is...
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
Heat; refrigerated - frozen - concentrated; dehydrated
80; 90 C

34. Antibiotics are not universally permitted as...
Radiation; ions; radicals; microorganisms
Food additives
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
Pickles - sauerkraut - and fermented milks

35. Freezing is similar to conventional...
Commercial use
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
Dehydration
Relatively mild

36. nitrates and nitrites target...
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
Dairy
Clostridium botulinum
Food

37. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Food additives
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Headspace

38. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Gas impermeable
Minimum; commercial sterility
Retard; hinder; mask
18; crystallization

39. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
18; crystallization
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Sublethal; mild

40. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Preservative; flavor
Seaming; canned
Commercial use

41. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
< 4.5
Eggs
Entrapped air

42. Two organic acids...
Thermal shock
80; 90 C
Low acid foods
1) benzoic acid 2) sorbic acid

43. Propionic acid is used in...
Seaming; canned
Bakery products
Gas impermeable
Food additives

44. Factors needed to produce commercial sterility (5)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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
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
1) evaporation 2) freeze concentration

45. Lactic acid fermentation produces ________ .
Pathogenic microorganisms; enzyme inactivation
1) salts & sugars 2) nitrates and nitrites
Diacetyl
Fruit juices; beer

46. Irradiated foods (6)
PH
Acid foods
Yeast; barley; sugars; carbon dioxide
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

47. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) concentration & dehydration 2) treating bulk stored grapes
Heat; refrigerated - frozen - concentrated; dehydrated
Ethanol
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

48. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
1) inorganic agents 2) organic agents
More sever heat processing (116-121
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

49. The temperature for chilling preservation is...
Soy sauce
Radiation; ions; radicals; microorganisms
Penetrate; surface treatment
1 to 7

50. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Fermentation
Carbon dioxide
Food
Application; commercial sterility