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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. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Retard; hinder; mask
Pathogenic microorganisms; enzyme inactivation
Fermentation
Soy sauce

2. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
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) 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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

3. In acid foods bringing the slowest heating point in the can to...
90
Carbohydrates (sugars); undesirable spoilage
> 4.5
Headspace

4. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Minimum; commercial sterility
E-beams & Cobalt 60
1) salts & sugars 2) nitrates and nitrites

5. Smoke was originally used as a _______ and now for ______
Acetic acid; ethyl acetate
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Preservative; flavor

6. Vegetables - meat - and fish are...
Ethanol
Penetrate; surface treatment
Headspace
Low acid foods

7. Irradiation doesn't _______ well in food and is best for ________ ________ .
Relatively mild
Penetrate; surface treatment
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Concentration and dehydration

8. Two organic acids...
1) benzoic acid 2) sorbic acid
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
Lactic acid; hexoses
Radiation

9. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Thermal shock
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
18; crystallization

10. controlled atmosphere packaging (CAP) is...
90
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Soy sauce

11. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Biostatic effects of carbon dioxide are temperature dependent
Bakery products
Low acid foods

12. M. tuberculosis is destroyed in...
Dairy
Ethanol
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
> 4.5

13. salts & sugars...
Fruit juices; beer
Reduce water activity and inhibit microorganisms growth
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Bacterial; logarithmic

14. Freezing is similar to conventional...
Temperature; undesirable
Dehydration
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

15. In heat preservations microorganisms are controlled by either...
Acid foods
Low acid foods
Boiling water; steam
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

16. The temperature for chilling preservation is...
Food additives
Seaming; cooling
1 to 7
Soy sauce

17. FDA definition of chemical preservation...
Carbon dioxide
Water
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

18. Optimal thermal process is the _____ treatment that achieves ______ _______
Biostatic effects of carbon dioxide are temperature dependent
Antimicrobial agents
Minimum; commercial sterility
Chemical preservative

19. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Yeast; barley; sugars; carbon dioxide
Dairy
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...
1) benzoic acid 2) sorbic acid
Condenses
E-beams & Cobalt 60
Diacetyl

21. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Headspace
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

22. Preservative effect of ______ _____ is only effective on microorganisms.
Commercial sterility
18; crystallization
Carbon dioxide
Bakery products

23. Benefits of optimal thermal process (2)...
Commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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) heating cost 2) product quality loss

24. Pasteurization is a ___________ _______ heat treatment.
Retard; hinder; mask
Pickles - sauerkraut - and fermented milks
Relatively mild
Ethanol

25. Modified Atmosphere Packaging (MAP)...
> 4.5
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) food product 2) size of package 3) type of material used
Penetrate; surface treatment

26. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Concentration and dehydration
Sublethal; mild
Commercial sterility
Oxidizing; decomposes; oxygen

27. Thermal process is specific to (3)...
Condenses
Seamed
Commercial use
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

28. The main premise in heat preservation...
Clostridium botulinum
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Headspace
Use of high temperature to destroy microorganisms

29. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Sterilize
Seaming; canned
Relatively mild
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

30. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Carbohydrates (sugars); undesirable spoilage
Food
Lactic acid; hexoses
Biostatic effects of carbon dioxide are temperature dependent

31. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Biostatic effects of carbon dioxide are temperature dependent
Entrapped air
Fast; slow; heat; convection vs. conduction
Fruit juices; beer

32. What is an example of a fermentation reaction?
> 4.5
Alcohol - yogurts - spirits - etc.
90
Minimum; commercial sterility

33. Methods used to concentrate (2)
Pickles - sauerkraut - and fermented milks
Dairy
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) evaporation 2) freeze concentration

34. Categories of chemical preservation (4)
Acidity; water activity; chilling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) evaporation 2) freeze concentration
< 4.5

35. Canned foods are divided into 2 groups based on pH...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acid foods & low acid foods
Acid foods
Antimicrobial agents

36. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Heat; refrigerated - frozen - concentrated; dehydrated
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
18; crystallization
Relatively mild

37. Methods used to dehydrate (2)
Denaturation of proteins
1) exposure to food to hot air dryers 2) freeze drying
1) heating cost 2) product quality loss
Commercial sterility

38. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
E-beams & Cobalt 60
Reduced; 20
Yeast; ethanol; acetic acid; oxygen
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

39. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Fast; slow; heat; convection vs. conduction
1) concentration & dehydration 2) treating bulk stored grapes
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
80; 90 C

40. The preservative effect of heat processing is due to the...
Increases; ceases; injury; death
Denaturation of proteins
Dehydration
80; 90 C

41. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Gas impermeable
1) concentration & dehydration 2) treating bulk stored grapes
Acetic acid; ethyl acetate
Yeast; barley; sugars; carbon dioxide

42. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Biostatic effects of carbon dioxide are temperature dependent
Fruit juices; beer
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Application; commercial sterility

43. Antimicrobrials lower
PH
Acidity; water activity; chilling
Sterilize
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

44. Inactivating contaminating organisms is...
Sterilize
Commercial sterility
Dehydration
Alcohol - yogurts - spirits - etc.

45. Major concern of modified atmosphere packaging...
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
Temperature; undesirable
Biostatic effects of carbon dioxide are temperature dependent

46. 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.
Entrapped air
Food
Seaming; canned
Gas impermeable

47. Propionic acid is used in...
90
Bakery products
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; ethanol; acetic acid; oxygen

48. Lactic acid fermentation produces ________ .
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acidity; water activity; chilling
Diacetyl
Pathogenic microorganisms; enzyme inactivation

49. processes used to remove the water are referred to as...
Radiation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Concentration and dehydration
Bakery products

50. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Reduce water activity and inhibit microorganisms growth
Seaming; cooling
Lactic acid; hexoses
Commercial sterility