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 thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fast; slow; heat; convection vs. conduction
Seaming; cooling
Retard; hinder; mask

2. Inactivating contaminating organisms is...
1) evaporation 2) freeze concentration
Oxidizing; decomposes; oxygen
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Commercial sterility

3. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) exposure to food to hot air dryers 2) freeze drying
Chemical preservative
Yeast; barley; sugars; carbon dioxide
PH

4. In steam displacement can is immediately...
Sterilize
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Relatively mild
Seamed

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

6. Fruits and some tomato products are...
1) benzoic acid 2) sorbic acid
Carbohydrates (sugars); undesirable spoilage
1) food product 2) size of package 3) type of material used
Acid foods

7. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Diacetyl
Biostatic effects of carbon dioxide are temperature dependent
18; crystallization
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

8. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Sterilize
Water
Fruit juices; beer
Acetic acid; ethyl acetate

9. Antimicrobrials lower
PH
Seaming; cooling
Heat; refrigerated - frozen - concentrated; dehydrated
Sublethal; mild

10. The temperature for chilling preservation is...
Yeast; ethanol; acetic acid; oxygen
1 to 7
Reduced; 20
Dehydration

11. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Antimicrobial agents
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

12. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Steam; headspace
Soy sauce
1) food product 2) size of package 3) type of material used
Pathogenic microorganisms; enzyme inactivation

13. In acid foods bringing the slowest heating point in the can to...
1) concentration & dehydration 2) treating bulk stored grapes
PH
90
Increases; ceases; injury; death

14. Major concern of modified atmosphere packaging...
Acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent
Heat; refrigerated - frozen - concentrated; dehydrated

15. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acid foods & low acid foods
Water

16. Modified Atmosphere Packaging (MAP)...
Relatively mild
Seaming; canned
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
Preservative; flavor

17. In glass there is a risk of...
Thermal shock
1) salts & sugars 2) nitrates and nitrites
Application; commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Retard; hinder; mask
Fermentation
1) concentration & dehydration 2) treating bulk stored grapes
Oxidizing; decomposes; oxygen

19. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Biostatic effects of carbon dioxide are temperature dependent
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Dehydration

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
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Entrapped air

21. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Eggs
Sterilize
Antimicrobial agents

22. To minimize problems with modified atmosphere packaging (MAP) (4)...
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) food product 2) size of package 3) type of material used
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Dehydration

23. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Bakery products
Acid foods
Ethanol
Food additives

24. Smoke was originally used as a _______ and now for ______
Thermal shock
Preservative; flavor
Food additives
Carbohydrates (sugars); undesirable spoilage

25. Two organic acids...
Preservative; flavor
Biostatic effects of carbon dioxide are temperature dependent
Gas impermeable
1) benzoic acid 2) sorbic acid

26. Sulfur dioxide used in (2)...
Acid foods & low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
Chemical preservative
Water

27. 4 factors affecting heat resistance in microorganisms
Preservative; flavor
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) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

28. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Fall; increase
Ethanol
1) food product 2) size of package 3) type of material used

29. Ethylene and propolyne oxides are classified as
Commercial sterility
Antimicrobial agents
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

30. ______ _____ and _____ are pasteurized after filling
1) inorganic agents 2) organic agents
Fruit juices; beer
Acid foods & low acid foods
E-beams & Cobalt 60

31. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
18; crystallization
Boiling water; steam
Antimicrobial agents
Penetrate; surface treatment

32. no CAP packages are in...
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
Preservative; flavor
Commercial use
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

33. Antibiotics are not universally permitted as...
> 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Food additives
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

34. In heat preservations microorganisms are controlled by either...
Seamed
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fruit juices; beer

35. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Dairy
90% reduction
Diacetyl

36. Acid Foods have pH of...
Gas impermeable
Penetrate; surface treatment
< 4.5
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

37. Steam displacement is limited to products without large amounts of __________ _____ .
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
Concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent
Entrapped air

38. Thermal process is specific to (3)...
Acetic acid; ethyl acetate
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
Dairy
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

39. Each food has a minimal ______ below which it cannot be held without some _______ change
Dairy
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
Temperature; undesirable
Pickles - sauerkraut - and fermented milks

40. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
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
Preservative; flavor
Thermal shock

41. _________ reactions preserve food products through the biology of the byproduct
90
Fermentation
Sublethal; mild
Denaturation of proteins

42. Physical Preservation (4 techniques)
Condenses
Acid foods & low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Carbohydrates (sugars); undesirable spoilage

43. 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
Yeast; barley; sugars; carbon dioxide
PH
Fast; slow; heat; convection vs. conduction

44. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
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
80; 90 C
Ethanol
Fall; increase

45. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Radiation
Seaming; cooling
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

46. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
< 4.5
Acidity; water activity; chilling
Increases; ceases; injury; death
1) inorganic agents 2) organic agents

47. processes used to remove the water are referred to as...
Commercial sterility
Concentration and dehydration
Dehydration
Penetrate; surface treatment

48. salts & sugars...
Denaturation of proteins
1 to 7
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
Reduce water activity and inhibit microorganisms growth

49. Salmonella is destroyed in...
1) concentration & dehydration 2) treating bulk stored grapes
Eggs
Yeast; ethanol; acetic acid; oxygen
Carbohydrates (sugars); undesirable spoilage

50. Two sources of irradiation...
E-beams & Cobalt 60
Retard; hinder; mask
Condenses
90