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. 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
> 4.5
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent

2. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Dairy
Chemical preservative
Clostridium botulinum
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

3. Sensitivity of microorganisms to ______ expressed as D value
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
> 4.5
Reduced; 20
Radiation

4. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Retard; hinder; mask
Sublethal; mild

5. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Relatively mild
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fast; slow; heat; convection vs. conduction
1) inorganic agents 2) organic agents

6. Steam displacement is limited to products without large amounts of __________ _____ .
Pathogenic microorganisms; enzyme inactivation
Entrapped air
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
Radiation

7. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Radiation; ions; radicals; microorganisms
Diacetyl
Ethanol
Reduce water activity and inhibit microorganisms growth

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

9. _________ reactions preserve food products through the biology of the byproduct
1) exposure to food to hot air dryers 2) freeze drying
Chemical preservative
Seaming; cooling
Fermentation

10. Salmonella is destroyed in...
Reduce water activity and inhibit microorganisms growth
Eggs
1) evaporation 2) freeze concentration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

11. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Food
Carbohydrates (sugars); undesirable spoilage
Sublethal; mild

12. The temperature for chilling preservation is...
Bakery products
1) food product 2) size of package 3) type of material used
1 to 7
Bacterial; logarithmic

13. Low acid foods require...
Low acid foods
More sever heat processing (116-121
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
Bakery products

14. Each food has a minimal ______ below which it cannot be held without some _______ change
90% reduction
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
Temperature; undesirable
Soy sauce

15. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Antimicrobial agents
Application; commercial sterility
Seaming; cooling
18; crystallization

16. Two organic acids...
1) benzoic acid 2) sorbic acid
Low acid foods
Boiling water; steam
1 to 7

17. You can calculate doses for irradiation based on (3)...
Concentration and dehydration
1) food product 2) size of package 3) type of material used
Ethanol
Use of high temperature to destroy microorganisms

18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Low acid foods
Oxidizing; decomposes; oxygen
18; crystallization
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

19. The preservative effect of heat processing is due to the...
Acetic acid; ethyl acetate
Oxidizing; decomposes; oxygen
Sublethal; mild
Denaturation of proteins

20. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Minimum; commercial sterility
Penetrate; surface treatment
1) salts & sugars 2) nitrates and nitrites

21. 4 factors affecting heat resistance in microorganisms
Gas impermeable
Application; commercial sterility
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Retard; hinder; mask

22. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) salts & sugars 2) nitrates and nitrites
Acidity; water activity; chilling
Reduced; 20
Preservative; flavor

23. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
More sever heat processing (116-121
Fermentation
1) evaporation 2) freeze concentration

24. In acid foods bringing the slowest heating point in the can to...
90
1) exposure to food to hot air dryers 2) freeze drying
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fruit juices; beer

25. Two groups of inorganic salts...
Reduced; 20
Increases; ceases; injury; death
Diacetyl
1) salts & sugars 2) nitrates and nitrites

26. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
80; 90 C
Yeast; barley; sugars; 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

27. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Commercial use
1 to 7
Concentration and dehydration

28. In heat preservations microorganisms are controlled by either...
Acid foods
> 4.5
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Antimicrobial agents

29. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
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
Water
Reduced; 20

30. _______ is injected into _____ to displace air in steam displacement.
Commercial use
Carbohydrates (sugars); undesirable spoilage
Steam; headspace
90

31. Modified Atmosphere Packaging (MAP)...
Acid foods
Pathogenic microorganisms; enzyme inactivation
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
Use of high temperature to destroy microorganisms

32. Irradiated foods (6)
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) heating cost 2) product quality loss
Commercial use
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

33. Antibiotics are not universally permitted as...
E-beams & Cobalt 60
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
Food additives

34. In vacuum packaging food is placed in a _____ ______ package and air is removed to prevent grwoth or aerobic spoilage organism - shrinkage - oxidation - and color degredation.
> 4.5
Pickles - sauerkraut - and fermented milks
Fermentation
Gas impermeable

35. In steam displacement vacuum pulled as steam __________ .
Denaturation of proteins
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Condenses

36. Acid Foods have pH of...
1) salts & sugars 2) nitrates and nitrites
1) concentration & dehydration 2) treating bulk stored grapes
< 4.5
Condenses

37. Preservative effect of ______ _____ is only effective on microorganisms.
Fruit juices; beer
90% reduction
Carbon dioxide
Penetrate; surface treatment

38. Smoke was originally used as a _______ and now for ______
Condenses
Seaming; canned
Preservative; flavor
Eggs

39. 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
More sever heat processing (116-121
Seaming; cooling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

40. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) concentration & dehydration 2) treating bulk stored grapes
Low acid foods
Minimum; commercial sterility
Increases; ceases; injury; death

41. Ethylene and propolyne oxides are classified as
Food additives
Antimicrobial agents
Fast; slow; heat; convection vs. conduction
Seaming; cooling

42. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Acidity; water activity; chilling
Fall; increase
Preservative; flavor
Heat; refrigerated - frozen - concentrated; dehydrated

43. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Preservative; flavor
1) exposure to food to hot air dryers 2) freeze drying
Boiling water; steam

44. no CAP packages are in...
Sublethal; mild
Commercial use
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) food product 2) size of package 3) type of material used

45. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Oxidizing; decomposes; oxygen
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

46. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Boiling water; steam
Acidity; water activity; chilling
Concentration and dehydration

47. What is an example of a fermentation reaction?
Heat; refrigerated - frozen - concentrated; dehydrated
Alcohol - yogurts - spirits - etc.
Increases; ceases; injury; death
Antimicrobial agents

48. Inactivating contaminating organisms is...
Eggs
Commercial sterility
E-beams & Cobalt 60
18; crystallization

49. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Radiation; ions; radicals; microorganisms
Bakery products
Acetic acid; ethyl acetate

50. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Food additives
Yeast; ethanol; acetic acid; oxygen
Bacterial; logarithmic
90