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. In glass there is a risk of...
Increases; ceases; injury; death
Thermal shock
> 4.5
Relatively mild

2. Antibiotics are not universally permitted as...
1) salts & sugars 2) nitrates and nitrites
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Food additives
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

3. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Minimum; commercial sterility
Soy sauce
90
Acidity; water activity; chilling

4. Smoke was originally used as a _______ and now for ______
Increases; ceases; injury; death
Seamed
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Preservative; flavor

5. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Low acid foods
Chemical preservative

6. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Alcohol - yogurts - spirits - etc.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
90% reduction

7. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Reduce water activity and inhibit microorganisms growth
1 to 7
More sever heat processing (116-121
Ethanol

8. processes used to remove the water are referred to as...
Soy sauce
Chemical preservative
Concentration and dehydration
Acid foods & low acid foods

9. acetic & lactic acids are used in...
Chemical preservative
Headspace
Pickles - sauerkraut - and fermented milks
PH

10. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Seamed
Seaming; cooling
> 4.5
Yeast; barley; sugars; carbon dioxide

11. Propionic acid is used in...
Bakery products
Eggs
Diacetyl
Chemical preservative

12. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acidity; water activity; chilling
Entrapped air
Reduced; 20

13. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Acid foods
Gas impermeable
1) benzoic acid 2) sorbic acid
Increases; ceases; injury; death

14. 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
Application; commercial sterility
1) exposure to food to hot air dryers 2) freeze drying

15. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Condenses
Increases; ceases; injury; death
Application; commercial sterility

16. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Bakery products
Minimum; commercial sterility
Fermentation

17. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Carbon dioxide
Seaming; cooling
Ethanol

18. Freezing is similar to conventional...
Yeast; barley; sugars; carbon dioxide
90
Dehydration
More sever heat processing (116-121

19. Methods used to concentrate (2)
More sever heat processing (116-121
Minimum; commercial sterility
1) evaporation 2) freeze concentration
Clostridium botulinum

20. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Dairy
Dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

21. 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
1) benzoic acid 2) sorbic acid
Minimum; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

22. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Dairy
Heat; refrigerated - frozen - concentrated; dehydrated
Carbon dioxide

23. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Condenses
1) inorganic agents 2) organic agents

24. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Steam; headspace
Entrapped air
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

25. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Temperature; undesirable
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
Sterilize

26. In acid foods bringing the slowest heating point in the can to...
1) inorganic agents 2) organic agents
Increases; ceases; injury; death
90
1) evaporation 2) freeze concentration

27. _________ reactions preserve food products through the biology of the byproduct
Soy sauce
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
Yeast; ethanol; acetic acid; oxygen
Fermentation

28. Benefits of optimal thermal process (2)...
Relatively mild
1) food product 2) size of package 3) type of material used
1) heating cost 2) product quality 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

29. Removal of _____ is important for preservation
Water
Radiation
Reduce water activity and inhibit microorganisms growth
Yeast; barley; sugars; carbon dioxide

30. Irradiation doesn't _______ well in food and is best for ________ ________ .
Lactic acid; hexoses
Low acid foods
Penetrate; surface treatment
> 4.5

31. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Chemical preservative
Increases; ceases; injury; death
Boiling water; steam
Alcohol - yogurts - spirits - etc.

32. Physical Preservation (4 techniques)
Diacetyl
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Retard; hinder; mask

33. Fruits and some tomato products are...
Lactic acid; hexoses
Denaturation of proteins
Antimicrobial agents
Acid foods

34. EtO is used to _____ package materials for asceptic products
Sterilize
Acid foods
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
Pickles - sauerkraut - and fermented milks

35. Inactivating contaminating organisms is...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Carbohydrates (sugars); undesirable spoilage
Fall; increase
Commercial sterility

36. Vegetables - meat - and fish are...
Boiling water; steam
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Reduced; 20
Low acid foods

37. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
1) evaporation 2) freeze concentration
Alcohol - yogurts - spirits - etc.
90

38. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Denaturation of proteins
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

39. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Pickles - sauerkraut - and fermented milks
1) benzoic acid 2) sorbic acid
Radiation; ions; radicals; microorganisms
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

40. ________ spores may be assumed to have ________ order of death.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1 to 7
Bacterial; logarithmic
Pathogenic microorganisms; enzyme inactivation

41. Acid Foods have pH of...
< 4.5
1) exposure to food to hot air dryers 2) freeze drying
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
Yeast; ethanol; acetic acid; oxygen

42. Antimicrobrials lower
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Antimicrobial agents
Carbon dioxide
PH

43. Low acid foods require...
More sever heat processing (116-121
Fast; slow; heat; convection vs. conduction
Fruit juices; beer
Carbohydrates (sugars); undesirable spoilage

44. Two sources of irradiation...
Preservative; flavor
Food
E-beams & Cobalt 60
Antimicrobial agents

45. Major concern of modified atmosphere packaging...
1) food product 2) size of package 3) type of material used
Biostatic effects of carbon dioxide are temperature dependent
80; 90 C
Gas impermeable

46. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Eggs
Yeast; barley; sugars; carbon dioxide
Oxidizing; decomposes; oxygen
Fall; increase

47. _______ is injected into _____ to displace air in steam displacement.
More sever heat processing (116-121
Steam; headspace
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) evaporation 2) freeze concentration

48. Thermal process is specific to (3)...
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) food product 2) size of package 3) type of material used
> 4.5
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

49. salts & sugars...
Entrapped air
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Bacterial; logarithmic
Reduce water activity and inhibit microorganisms growth

50. controlled atmosphere packaging (CAP) is...
Dehydration
Denaturation of proteins
Retard; hinder; mask
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