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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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...
Fermentation
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
Low acid foods
Eggs

2. Low acid foods require...
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
More sever heat processing (116-121
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Retard; hinder; mask

3. You can calculate doses for irradiation based on (3)...
Alcohol - yogurts - spirits - etc.
1) food product 2) size of package 3) type of material used
Sterilize
Yeast; ethanol; acetic acid; oxygen

4. 4 factors affecting heat resistance in microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) inorganic agents 2) organic agents
< 4.5

5. _________ reactions preserve food products through the biology of the byproduct
Soy sauce
Preservative; flavor
Water
Fermentation

6. Benefits of optimal thermal process (2)...
1) evaporation 2) freeze concentration
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
Radiation
1) heating cost 2) product quality loss

7. Antimicrobrials lower
Thermal shock
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
PH
Bakery products

8. Irradiated foods (6)
1) inorganic agents 2) organic agents
Diacetyl
Application; commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

9. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
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
Reduced; 20
Fast; slow; heat; convection vs. conduction

10. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Soy sauce
Chemical preservative
Sterilize
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

11. Freezing is similar to conventional...
1) benzoic acid 2) sorbic acid
1) exposure to food to hot air dryers 2) freeze drying
Dehydration
Radiation

12. Inactivating contaminating organisms is...
Commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Carbon dioxide
Boiling water; steam

13. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Fast; slow; heat; convection vs. conduction
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Ethanol
Denaturation of proteins

14. Removal of _____ is important for preservation
1) evaporation 2) freeze concentration
Carbohydrates (sugars); undesirable spoilage
Water
Pickles - sauerkraut - and fermented milks

15. Chemical Preservation (2 techniques)
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 (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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) inorganic agents 2) organic agents

16. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Soy sauce
Antimicrobial agents
Application; commercial sterility
Clostridium botulinum

17. The temperature for chilling preservation is...
Acid foods & low acid foods
Low acid foods
1 to 7
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

18. 3 functions of a vacuum...
> 4.5
Gas impermeable
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military 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. The preservative effect of heat processing is due to the...
Denaturation of proteins
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Bacterial; logarithmic
Thermal shock

20. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) heating cost 2) product quality loss
Retard; hinder; mask
Headspace
Relatively mild

21. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Headspace
Seamed
1) inorganic agents 2) organic agents

22. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
E-beams & Cobalt 60

23. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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.
1) inorganic agents 2) organic agents

24. Fruits and some tomato products are...
Acid foods
Reduced; 20
More sever heat processing (116-121
Increases; ceases; injury; death

25. Methods used to dehydrate (2)
Reduced; 20
1) exposure to food to hot air dryers 2) freeze drying
Acetic acid; ethyl acetate
Entrapped air

26. acetic & lactic acids are used in...
Acid foods & low acid foods
Seamed
Pickles - sauerkraut - and fermented milks
Bacterial; logarithmic

27. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Alcohol - yogurts - spirits - etc.
1) salts & sugars 2) nitrates and nitrites
Heat; refrigerated - frozen - concentrated; dehydrated
Seaming; canned

28. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Reduced; 20
Thermal shock
Fast; slow; heat; convection vs. conduction

29. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Antimicrobial agents
Increases; ceases; injury; death
Relatively mild
More sever heat processing (116-121

30. M. tuberculosis is destroyed in...
Low acid foods
Dairy
Water
1) food product 2) size of package 3) type of material used

31. Optimal thermal process is the _____ treatment that achieves ______ _______
18; crystallization
Application; commercial sterility
Minimum; commercial sterility
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

32. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Headspace
Yeast; barley; sugars; carbon dioxide
Fast; slow; heat; convection vs. conduction

33. In steam displacement vacuum pulled as steam __________ .
Diacetyl
E-beams & Cobalt 60
Condenses
Soy sauce

34. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acid foods
Acidity; water activity; chilling
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask

35. Thermal process is specific to (3)...
Fast; slow; heat; convection vs. conduction
Commercial sterility
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
18; crystallization

36. The main premise in heat preservation...
Steam; headspace
Application; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Use of high temperature to destroy microorganisms

37. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Reduce water activity and inhibit microorganisms growth
Sterilize
Bacterial; logarithmic

38. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
1 to 7
Bakery products
Relatively mild

39. To minimize problems with modified atmosphere packaging (MAP) (4)...
Gas impermeable
Relatively mild
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
Oxidizing; decomposes; oxygen

40. Vegetables - meat - and fish are...
Commercial use
Diacetyl
1) inorganic agents 2) organic agents
Low acid foods

41. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Concentration and dehydration
Entrapped air
Thermal shock
Heat; refrigerated - frozen - concentrated; dehydrated

42. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
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
Acetic acid; ethyl acetate
Commercial use

43. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Condenses
Oxidizing; decomposes; oxygen
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

44. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) food product 2) size of package 3) type of material used
Temperature; undesirable
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Radiation; ions; radicals; microorganisms

45. Lactic acid bacteria all produce ______ ______ from __________
Minimum; commercial sterility
1 to 7
PH
Lactic acid; hexoses

46. In steam displacement can is immediately...
1) food product 2) size of package 3) type of material used
Seamed
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask

47. ______ _____ and _____ are pasteurized after filling
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
Food
Fruit juices; beer
Increases; ceases; injury; death

48. salts & sugars...
Application; commercial sterility
1) exposure to food to hot air dryers 2) freeze drying
Reduce water activity and inhibit microorganisms growth
Seaming; canned

49. Major concern of modified atmosphere packaging...
Application; commercial sterility
More sever heat processing (116-121
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
Biostatic effects of carbon dioxide are temperature dependent

50. FDA definition of chemical preservation...
Carbohydrates (sugars); undesirable spoilage
Pickles - sauerkraut - and fermented milks
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

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Food Preservation And Processing

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