Food Processing

Question 1

Process of treating and handling food to stop or slow down spoilage, and thus allow longer storage

Answer 1

Food preservation

Question 2

Edible parts of plants, animals, fungi, algae, and water after separation from nature

Answer 2

Unprocessed or natural foods

Question 3

To maintain quality, it is important to control

Answer 3

Microbiological spoilage, enzymatic degradation, chemical degradation

Question 4

NOVA Food classification system

Answer 4

Groups foods according to nature, extent, and purposes of the industrial processes

Question 5

Market fresh foods

Answer 5

Harvested items retaining complete structural integrity.

Washing, curing, cooling, post harvest treatment, packaging, storage.

Question 6

Level 2

Answer 6

Preserved foods - Foods processed to help preserve and enhance nutrients and freshness of foods at their peak.

Canned tuna, tomato sauce

Question 7

Raw, processed, or formulated form that are consumed orally by humans or animals for growth, health, satisfaction, pleasure, or satisfying social needs.

Answer 7

Foods

Question 8

Food quality

Answer 8

Quality of a product involves maintenance or improvement of key characteristics of the product—color, flavor, texture, etc.

Question 9

General principles of FP

Answer 9

Prevention or delay of microbial decomposition
Prevention or delay of self-decomposition
Prevention of damage due to insects, pests, animals, and other external forces.

Question 10

How to identify ultra-processed foods

Answer 10

Examine ingredients label
Must at least contain one item characteristic of group 4

Question 11

_________, __________, or ___________formulated form that are consumed orally by humans or animals for ________, __________, _________, __________, or satisfying __________ needs.

Answer 11

Raw, processed, formulated
Growth, health, satisfaction, pleasure, social

Question 12

Types of foods

Answer 12

Fresh and processed

Question 13

Safety includes control of both the _______ and ___________ characteristics of the product.

Answer 13

Chemical and microbiological

Question 14

Synthetic foods

Answer 14

Made through chemical or microbial synthesis

Vitamins, nutrients, functional food components

Question 15

Food processing

Answer 15

The treatment of food substances to change its properties with a view to preserving it, improving quality, or making it functionally more useful.

Question 16

Processes that are aimed at preventing growth

Answer 16

Refrigeration
Freezing
Drying
Control of water activity

Question 17

The continuum of processed foods

Answer 17

Levels 1-5

Question 18

Stages in food processing

Answer 18

Raw material preparation
Mixing of ingredients
Processing
Packaging
Storage
Distribution

Question 19

Application of modern science and technology to assure the consistency of each batch of products

Answer 19

Consistency

Question 20

_________ ________: Steps are taken to improve quality in terms of

Answer 20

Processed foods

safety, nutrition, desired sensory characteristics, convenience, shelf life

Question 21

A cohesive plan that combines the science of production and manual labor to reduce the time needed to produce the product.

Answer 21

Time economy

Question 22

4 groups of the NOVA food classification system

Answer 22

Group 1: unprocessed and minimally processed foods
Group 2: processed culinary ingredients
Group 3: processed foods
Group 4: ultra-processed foods

Question 23

Secondary derivatives

Answer 23

Derived by further steps from basic components

Phytochemicals and vitamins from fruit skins, fat hardened by hydrogenation

Question 24

These chemical changes may occur during food preservation

Answer 24

Enzymatic browning
Oxidation of fats

Question 25

The government and manufacturers work closely to make sure that the product is wholesome for public consumption and the workers in a safe environment

Answer 25

Product and worker safety

Question 26

Formulated foods and examples

Answer 26

Prepared by mixing and processing of individual ingredients Cakes, biscuits, breads, ice cream

Question 27

True or false. All 5 levels show no primary, secondary, or synthetic

Answer 27

True

Question 28

Processes that are aimed at minimizing organisms

Answer 28

Pasteurization, Cleaning and sanitizing, sterilization

Question 29

Describe raw foods.

Answer 29

Earliest or primary state. Has not been subjected to any treatment.

Question 30

Substances derived from group 1 foods or else from nature by processes such as pressing, refining, grinding, milling, and drying

Answer 30

Processed culinary ingredients

Question 31

Formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes

Answer 31

Group 4

Question 32

Items characteristic of ultra-processed foods

Answer 32

Not usually used in the kitchen, additives whose main function is to make the final product more palatable or appealing

Question 33

Level 5

Answer 33

Foods that are packaged to stay fresh and save time. Frozen foods that are heated.

Question 34

Minimally processed

Answer 34

Trimming, shelling, cutting, slicing, dicing, storage at low temperature

Question 35

Fresh foods have a ________ shelf life. However, _______ is done to lengthen their shelf life

Answer 35

short Processing

Question 36

Preserved foods

Answer 36

Little changes during manufacturing Canning, freezing, dehydration

Question 37

The primary focus of food preservation

Answer 37

Controlling microbial populations especially pathogens

Question 38

Canned or bottled vegetables or legumes preserved in brine, whole fruit preserved in syrup, tinned fish preserved in oil, cured meats, and smoked fish

Answer 38

Group 3

Question 39

Processed culinary ingredients

Answer 39

Oil, lard, butter, sugar, salt

Question 40

Level 4

Answer 40

RTE that require minimal or no preparation Canned meats, instant oatmeal, fruit juice

Question 41

Assuming that the buyer likes the product, the manufacturer must do everything humanly possible to ensure that the product is user friendly (size, cooking instructions, keeping quality, convenience, etc.)

Answer 41

Buyer friendliness

Question 42

Primary derivatives and examples

Answer 42

Obtained from the raw product through purification Starch, sugar, fats and oils, lycopene

Question 43

Manufactured foods and examples

Answer 43

Raw substances usually loses its original composition Sausages, cured meats, jams, wines

Question 44

Goals of modern food processing

Answer 44

Formulation Easy production procedures Time economy Consistency Product and worker safety Buyer friendliness

Question 45

Future of food processing

Answer 45

3D modeling software Computerized virtualization using Cloud-based digital twin 4th industrial revolution (IoT and AI)

Question 46

A logical basic sequence of steps to produce an acceptable and quality food product from raw materials

Answer 46

Formulation

Question 47

All diets in this group are the basis for healthy diets

Answer 47

Group 1

Question 48

Rarely consumed by themselves

Answer 48

Processed culinary ingredients

Question 49

The heart of food processing

Answer 49

Food preservation

Question 50

Global considerations

Answer 50

Raw material sources Environmental issues Ethical considerations Energy consumption, resource use, and sustainability of processing Value chains and international manufacturing operations

Question 51

Most processing places emphasis on _______ ________— objective is to

Answer 51

Microbial control eliminate organisms or prevent their growth.

Question 52

Why do we want to process food?

Answer 52

Preservation

Question 53

Aims of the food industry today

Answer 53

To extend the period during which a food remains wholesome (shelf life) by preservation techniques that inhibit microbiological or biochemical changes and allow time for distribution, sales, and home storage. To increase variety in the diet by providing a range of tastes, colors, aromas, shapes, and textures in foods. To provide foods that give nutrients required for health. To generate income for the manufacturing company and profits for its owners and shareholders.

Question 54

Items separated from the medium of immediate growth

Answer 54

Harvested foods

Question 55

Today’s consumers want food that are convenient to use and still have all the qualities of a fresh product.

Answer 55

Convenience

Question 56

Two or three ingredients Recognizable as modified versions of group 1 foods

Answer 56

Group 3

Question 57

Severity of processing or restructuring

Answer 57

Manufactured Formulated Primary derivative or pure poducts Secondary derivative Synthetic

Question 58

Carbonated soft drinks, sweet/fatty/salty packaged snacks

Answer 58

Group 4

Question 59

True or false. All preserved foods have been processed but not all processed foods have been preserved.

Answer 59

True.

Question 60

Product of slaughtering

Answer 60

Meat

Question 61

Sequence of events and equipment systems required in producing a product

Answer 61

Process

Question 62

Develop methods that can facilitate the various steps of production

Answer 62

Easy production procedures

Question 63

Maintaining original structural integrity

Answer 63

Raw Marketed fresh Minimally processed Preserved

Question 64

Level 1

Answer 64

Minimally processed - Foods that require little production or processing Salad greens, ground coffee, roasted peanuts

Question 65

Two major sources of raw foods

Answer 65

Plant and animal kingdom

Question 66

Level 3

Answer 66

Formulated - Foods that combine ingredients, such as sweeteners, spices, oils, flavors, colors, and preservatives, to improve safety and taste and/or add visual appeal. Cake mix and instant dressings

Question 67

Natural foods that are altered by methods that include the removal of inedible or unwanted parts and drying, crushing, etc.

Answer 67

Minimally processed