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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. controlled atmosphere packaging (CAP) is...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Penetrate; surface treatment
18; crystallization

2. In steam displacement vacuum pulled as steam __________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Condenses
Commercial sterility
Preservative; flavor

3. Smoke was originally used as a _______ and now for ______
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Preservative; flavor
Pickles - sauerkraut - and fermented milks
1) salts & sugars 2) nitrates and nitrites

4. FDA definition of chemical preservation...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
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
18; crystallization
1) salts & sugars 2) nitrates and nitrites

5. Antibiotics are not universally permitted as...
Food additives
Use of high temperature to destroy 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
Fall; increase

6. Antimicrobrials lower
Soy sauce
PH
1) heating cost 2) product quality loss
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

7. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Carbon dioxide
Thermal shock
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

8. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Ethanol
More sever heat processing (116-121
PH
Yeast; ethanol; acetic acid; oxygen

9. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Relatively mild
Gas impermeable
Radiation; ions; radicals; microorganisms
1) inorganic agents 2) organic agents

10. Shelf Life and safety is influenced by (5)...
1) salts & sugars 2) nitrates and nitrites
Lactic acid; hexoses
Commercial use
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

11. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Seaming; canned
Chemical preservative
Sterilize
Food

12. Physical Preservation (4 techniques)
Fast; slow; heat; convection vs. conduction
Reduce water activity and inhibit microorganisms growth
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Ethanol

13. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
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
1) benzoic acid 2) sorbic acid

14. _______ is injected into _____ to displace air in steam displacement.
Yeast; ethanol; acetic acid; oxygen
Steam; headspace
Commercial sterility
Alcohol - yogurts - spirits - etc.

15. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Chemical preservative
PH

16. Freezing is similar to conventional...
Food additives
Dehydration
Relatively mild
Ethanol

17. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Yeast; barley; sugars; carbon dioxide
Entrapped air

18. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Yeast; barley; sugars; carbon dioxide
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
Relatively mild

19. Two organic acids...
1) benzoic acid 2) sorbic acid
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
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. Two sources of irradiation...
E-beams & Cobalt 60
Dehydration
Use of high temperature to destroy microorganisms
Acetic acid; ethyl acetate

21. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Preservative; flavor
Antimicrobial agents
Sublethal; mild

22. Propionic acid is used in...
Pickles - sauerkraut - and fermented milks
Bakery products
Seamed
90

23. Sensitivity of microorganisms to ______ expressed as D value
Pickles - sauerkraut - and fermented milks
Denaturation of proteins
Ethanol
Radiation

24. Factors needed to produce commercial sterility (5)...
Acid foods
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
Food
Water

25. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Bakery products
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

26. The temperature for chilling preservation is...
Commercial sterility
Increases; ceases; injury; death
Condenses
1 to 7

27. Irradiated foods (6)
E-beams & Cobalt 60
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Carbohydrates (sugars); undesirable spoilage
Ethanol

28. In steam displacement can is immediately...
Seamed
Dairy
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
Commercial use

29. You can calculate doses for irradiation based on (3)...
Oxidizing; decomposes; oxygen
1) food product 2) size of package 3) type of material used
Lactic acid; hexoses
Ethanol

30. What is an example of a fermentation reaction?
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
Yeast; ethanol; acetic acid; oxygen
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Alcohol - yogurts - spirits - etc.

31. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Oxidizing; decomposes; oxygen
Sublethal; mild
Concentration and dehydration

32. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Fermentation
Carbohydrates (sugars); undesirable spoilage
PH
Condenses

33. acetic & lactic acids are used in...
> 4.5
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pickles - sauerkraut - and fermented milks
Radiation; ions; radicals; microorganisms

34. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Preservative; flavor
Acidity; water activity; chilling
Dehydration
Oxidizing; decomposes; oxygen

35. processes used to remove the water are referred to as...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seamed
Concentration and dehydration
More sever heat processing (116-121

36. 3 functions of a vacuum...
18; crystallization
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
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

37. Irradiation doesn't _______ well in food and is best for ________ ________ .
Antimicrobial agents
E-beams & Cobalt 60
Fermentation
Penetrate; surface treatment

38. Ethylene and propolyne oxides are classified as
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
Antimicrobial agents
Condenses
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

39. Lactic acid bacteria all produce ______ ______ from __________
Water
Ethanol
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Lactic acid; hexoses

40. In glass there is a risk of...
Seaming; canned
Concentration and dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Thermal shock

41. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
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
Fall; increase
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

42. Removal of _____ is important for preservation
Retard; hinder; mask
Yeast; ethanol; acetic acid; oxygen
Clostridium botulinum
Water

43. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Carbohydrates (sugars); undesirable spoilage
Fermentation
18; crystallization
Commercial use

44. Unfilled volume of a hermetic food container is referred to as the __________ .
Relatively mild
Radiation; ions; radicals; microorganisms
Headspace
1 to 7

45. In acid foods bringing the slowest heating point in the can to...
Sublethal; mild
Use of high temperature to destroy microorganisms
Temperature; undesirable
90

46. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
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
Thermal shock
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Application; commercial sterility

47. ________ spores may be assumed to have ________ order of death.
1) benzoic acid 2) sorbic acid
Steam; headspace
Denaturation of proteins
Bacterial; logarithmic

48. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
90% reduction
Reduced; 20
Lactic acid; hexoses
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

49. _________ reactions preserve food products through the biology of the byproduct
1 to 7
1) evaporation 2) freeze concentration
Soy sauce
Fermentation

50. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
> 4.5
Lactic acid; hexoses
Seaming; canned
Use of high temperature to destroy microorganisms