Food Processing Flashcards by Lhy Buquiron

The prevention or protection of
products against spoilage.
a. Preservation
b. Drying
c. Dehydration
d. None of the above

Preservation

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The process of subjecting food
products to a temperature of about 65°C
for 30 min causing the death of many, but
not all, of the organisms present.
a. Dehydration
b. Sterilization
c. Pasteurization
d. None of the above

Pasteurization

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The process of preservation by means
of heating the product at a temperature
below 100°C to kill pathogenic bacteria.
a. Drying
b. Dehydration
c. Pasteurization
d. All of the above

Pasteurization

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The commonly used methods for
pasteurizing foods.
a. Freezing and oven drying
b. Steaming and Blanching
c. Boiling and drying
d. All of the above
e. None of the above

Freezing and oven drying

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Pasteurizing is recommended for foods
that had been contaminated or used as
second treatment for vegetables held in
storage if the vegetables do not have any
mold on them ___.
a. before drying
b. before and during storage
c. after storage
d. All of the above
e. None of the above

before and during storage

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A drying technology that has the
ability to maintain the original
appearance of the product with no
shrinkage, retain shape and structure.
a. Heated air drying
b. Conduction drying
c. Freeze drying
d. All of the above

Freeze drying

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A type of dryer commonly used in
food industry where dried materials are
injected into it in an automized form to
produce powdered product.
a. Spray dryer
b. Drum dryer
c. Pneumatic dryer
d. All of the above

Spray dryer

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The process of preserving food
materials in a hermetically-sealed
container which has been sterilized using
heat.
a. Drying
b. Canning
c. Steaming
d. None of the above

Canning

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The process used in canning in which
there is a rigid regulation on the cooking
temperature in such a manner that
packages are not misshapen or broken
by too rapid cooling.
a. Tempering
b. Freezing
c. Refrigeration
d. None of the above

Tempering

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The canning temperature for fruits,
tomatoes and pickles in a water bath
canner.
a. 115°C
b. 100°C
c. 74°C
d. None of the above

74°C

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The canning temperature for low-acid
vegetables, meat and poultry in a pressure
canner.
a. 115°C
b. 100°C
c. 74°C
d. None of the above

115°C

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The process often used in heating cans
and their content under vacuum condition
to remove air and other entrapped gases
before sealing.
a. Exhausting
b. Sterilizing
c. Heating
d. All of the above

Exhausting

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The process of pumping the product
against a steel plate through a very small
opening of 0.0001 diameter at a pressure
of about 3500 psi to reduce the size of fat
globules such as those in milk,
mayonnaise, and others to a point that
fats have no tendency to rise.
a. Homogenizing
b. Conching
c. Pressing
d. None of the above

Homogenizing

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The process usually applied to nuts
and beans of various sorts in order to
bring about the desired flavor.
a. Drying
b. Blanching
c. Roasting
d. Pasteurization
e. None of the above

Roasting

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The roasting temperature for pumpkin
seeds, sunflower seeds, and peanuts.
a. 200° - 250°F
b. 250° - 300°F
c. 300° - 350°F
d. None of the above

250° - 300°F

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The process of heating vegetables in
steam or in boiling water to inactivate
enzymes and to reduce microbial
population thereby prolonging storage at
subfreezing temperature.
a. Dehydration
b. Blanching
c. Drying
d. None of the above

Blanching

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The process of hanging meat at a
temperature between 0° to 3°C to create
tenderizing effect before freezing.
a. Aging
b. Freezing
c. Tempering
d. None of the above

Aging

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The process applied in the
manufacture of chocolates and other
similar products producing a very marked
effect on the products’ appearance and
flavor through the elimination of
moisture, harshness and acidity.
a. Conching
b. Roasting
c. Frying
d. None of the above

Conching

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The process of segregating alcohol,
sugar and some soluble materials with
the use of water.
a. Leaching
b. Hydrolysis
c. Water adsorption
d. None of the above

Leaching

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The process of boiling whole fruits
or pieces of fruit pulp with sugar to a
moderate-thick consistency, without
retaining the shape of the fruit.
a. Jams
b. Jellies
c. Marmalades
d. All of the above

Jams

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The complete destruction of all forms
of life in the product being processed.
a. Cooking
b. Sterilization
c. Pasteurization
d. None of the above

Sterilization

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The termination of the entire
organisms in the product using heat at a
temperature of about 50° to 100°C.
a. Pasteurization
b. Heat sterilization
c. Dehydration
d. None of the above

Heat sterilization

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The cooking temperature that
destroys most bacteria in foods.
a. 115°C
b. 100°C
c. 74°C
d. None of the above

74°C

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An equipment either in the form of
sheets, rods or other shapes used in food
industry for feeding solid/liquid mixture
into a screw press or wringers.
a. Extruder
b. Screw press
c. Screw feeder
d. All of the above

Extruder

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The recommended storage time for dried foods. a. 2 – 4 months b. 4 – 12 months c. 12 – 24 months d. All of the above

4 – 12 months

The process of removing solid particles from a liquid such as wine, fruit juices, vinegar, and vegetable oil. a. Screening b. Filtration c. Leaching d. None of the above

Filtration

The process used in many food products by giving deaeration treatment to improve the color and flavor, to retain the aroma, and to reduce the volume of the product. a. Degassing b. Blending c. Exhausting d. All of the above

Degassing

The process of removing solid particles from a liquid such as wine, fruit juices, vinegar, and vegetable oil. a. Screening b. Filtration c. Leaching d. None of the above

Filtration

The use of rotating or exchanging trays in a dehydrator is recommended when drying fruits and vegetables ___. a. to reduce drying time b. to increase efficiency of the dryer c. to promote even drying of product d. None of the above

to promote even drying of product

The formation of a “case” like a leathery material outside of a very high- sugar food, such as fruit, which doesn’t allow water to pass through during drying is a factor of ___. a. slow drying b. rapid drying c. normal drying d. None of the above

rapid drying

Brown spots on dried vegetables are caused by ___. a. too-high drying temperature used b. low drying temperature used c. optimum drying temperature used d. None of the above

too-high drying temperature used

The recommended temperature for drying vegetables. a. 125°F b. 150°F c. 175°F d. 200°F e. All of the above

125°F

The pre-drying temperature requirement for mushroom. a. 80-90°F b. 120-125°F c. 250-300°F d. None of the above e. All of the above

80-90°F

The drying time requirement for solid yellow or slightly brown-flecked bananas in a dehydrator. a. 4 - 8 hours b. 8 - 10 hours c. 10 - 16 hours d. All of the above

4 - 8 hours

A pretreatment method used for vegetables to destroy enzymes that can cause undesirable changes in color and flavor during drying and storage. a. Cleaning b. Blanching c. Drying d. None of the above

Blanching

Another term used for citric acid. a. Table salt b. Lemon salt c. Acid salt d. All of the above

Lemon salt

An example of chemicals used as sulfite dip. a. Sodium bisulfite b. Sodium sulfite c. Sodium metabisulfite d. None of the above e. All of the above

All of the above

Pretreatment of fruits and vegetables are recommended to ___. a. stop enzymatic activity which results in color, flavor and nutrient losses or changes b. stop ripening and spoilage c. hasten drying rate and improve storability of the product d. None of the above

stop enzymatic activity which results in color, flavor and nutrient losses or changes

Conditioning dried fruits after drying is basically done to ___. a. allow the moisture to equalize throughout the entire fruit so there will be no damp spots where molds may grow b. increase the quality of dried fruit prior to packaging c. improve the color and taste of the fruit d. None of the above

allow the moisture to equalize throughout the entire fruit so there will be no damp spots where molds may grow

Which of the following statements is true? a. Different foods requiring similar drying times and temperature can be dried together. b. Vegetables with strong odor or flavor should be dried separately. c. Don’t dry strong-smelling vegetables in an electric dehydrator because dehydrators are not screened and insect may invade the food. d. All of the above e. None of the above

All of the above

A pretreatment procedure to keep the color and the quality of vegetables before drying. a. Trimming b. Blanching c. Salting d. None of the above

Blanching

A pretreatment method for fruits and vegetables to retard spoilage and darkening of skins. a. Blanching b. Sulfuring c. Sterilizing d. All of the above

Sulfuring

Sulfur treatment on fruits and vegetables can be replaced by ___. a. sulfite dips b. steam blanching c. water blanching d. All of the above e. None of the above

All of the above

Sulfured foods are recommended for storage using ___. a. metal-can container b. plastic container c. bottle-with-can-cover container d. All of the above

plastic container

45. An indicator of food quality which determines its acceptability to the consumers. a. Taste b. Flavor c. Palatability d. None of the above

Palatability

The machine used for mixing solids and liquids at a ratio that forms a very viscous mixture, like pastes and doughs. a. Kneader b. Roller c. Mixer d. None of the above

Kneader

An example of Newtonian fluid with low viscosity. a. Soup b. Chocolate c. Juices d. All of the above

Juices

An example of Non-Newtonian fluid with high viscosity. a. Juices b. Drinks c. Mashed vegetables d. All of the above

. Mashed vegetables

A product prepared by extracting the juice from boiled fruits, and then boiled with sugar and cooked to such consistency that gelatinize when cooled. a. Jam b. Jellies c. Marmalade d. All of the above

Jellies

50. A clear jelly which contains evenly suspended slices of fruits or peel. a. Jam b. Jellies c. Marmalades d. All of the above

Marmalades

These are fruit rolls characterized by tasty chewy dried fruit made by pouring pursed fruit into a flat surface for drying. a. Fruit rolls b. Dried fruit c. Fruit leathers d. All of the above

Fruit leathers

The process of decomposition of carbohydrates by microorganism or enzyme. a. Fermentation b. Spoilage c. Preservation d. None of the above

Fermentation

Preservation of food in brine or in vinegar, with or without bacterial fermentation. a. Pickling b. Salting c. Blanching d. None of the above

Pickling

Substances that modify surface tension in the component phase of an emulsion to establish a uniform dispersion. a. Additives b. Antioxidants c. Emulsifiers d. None of the above

Emulsifiers

Substances used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation. a. Additives b. Antioxidants c. Emulsifiers d. None of the above

Antioxidants

Any substance, including food additive, used as a component in the manufacture or preparation of food and is present in the final product. a. Nutrient b. Microelement c. Ingredient d. None of the above

Ingredient

Any tag, brand, mark, pictorial, or other descriptive matter written, printed, marked, embossed or impressed on, or attached to a container of food. a. Nutrition facts b. Label c. Trademark d. None of the above

Label

The aseptic practice in the preparation, processing and packaging of food products. a. Cleaning b. Sanitation c. Housekeeping d. None of the above

Sanitation

Factors that change during cold storage of fish due to oxidation of fish oils and pigments, particularly in more fatty fish species. a. Color and flavor b. Color and texture c. Flavor and texture d. All of the above

Color and flavor

Chilling injury of banana occurs at a temperature ___. a. below 27°C b. below 14°C c. below 5°C d. None of the above

below 14°C

The lowest temperature that is safe for storing banana is ___. a. 14°C b. 5°C c. 0°C d. All of the above

14°C

The most favorable cold storage temperature for eggs. a. 29° – 30°C b. 29° – 30°F c. 28°F d. None of the above

b. 29° – 30°F

The freezing temperature for eggs. a. 29° – 30°C b. 29° – 30°F c. 28°F d. None of the above

28°F

The term used for internal organs of poultry suitable for cold storage. a. Carcass b. Giblets c. Gills d. None of the above

Giblets

The method used in preserving meat. a. Smoking process b. Refrigeration c. Freeze drying d. Irradiation e. All of the above

All of the above

The flesh obtained from domesticated animals. a. Carcass b. Meat c. Giblets d. None of the above

Meat

The meat from rabbit. a. Lapan b. Venison c. Chevon d. None of the above

Lapan

The meat of sheep that is less than one year old. a. Lamb b. Mutton c. Chevon d. None of the above

Mutton

In order to minimize darkening of carcass of poultry meat, it is recommended that before cold storage poultry meat should be ___. a. slowly be frozen and undergo scalding process b. frozen rapidly c. undergo scalding process d. None of the above

frozen rapidly

The meat of a less-than-one-year old cattle. a. Beef b. Veal c. Carabeef d. All of the above

Veal

Tenderness of poultry meat can be maintained during cold storage by ___. a. storing it in aluminum foil b. storing it in plastic net c. storing it unpacked d. All of the above

storing it in aluminum foil

Frozen poultry products are only good for a period of ___. a. 1 to 6 months b. 6 to 12 months c. 1 to 2 years

6 to 12 months

If a poultry product is stored at a temperature between 35°- 40°F, the product quality can be maintained within ___. a. 1 to 2 months b. 1 to 2 days c. 1 to 2 hours d. None of the above

1 to 2 days

Which of the following statements is true? a. When beef is stored at a lower temperature, it will have longer storage life than when it is stored at higher temperature. b. Storing beef at lower temperature will shorten its storage life. c. Storing beef at higher temperature will prolong its storage life. d. All of the above

When beef is stored at a lower temperature, it will have longer storage life than when it is stored at higher temperature.

Which of the following material is used for packaging frozen poultry products? a. Plastic b. Edible coating c. Aluminum foil d. Waxed cardboard e. All of the above

All of the above

Myoglobin content in meat is responsible for ___. a. odor of meat after cold storage b. appearance of meat c. color of meat d. All of the above e. Two of the above f. None of the above

Two of the above

Changes in the flavor of meat, fish or poultry during freezing is due to the ___. a. change in temperature of the product b. microorganisms that were killed during storage c. oxidation of fats d. None of the above

oxidation of fats

Which of the following statements is true in cold storage of meat? a. Extreme temperature fluctuation during defrosting contributes to shorter storage life of the meat. b. Freezing meat and its subsequent frozen storage improve the quality of meat products. c. Proper handling of meat prior to freezing reduces the quality of frozen products. d. None of the above

extreme temperature fluctuation during defrosting contributes to shorter storage life of the meat.

A frozen product made from pasteurized mixture of sugar, solid milk, stabilizer, food acid, and flavorings such as fruits, fruit juices or extracts, and water. a. Ice cream b. Sherbet c. Frozen milk d. All of the above

Sherbet

The material used in packaging frozen products. a. Plastic bags b. Wax cardboard boxes c. Aluminum foil d. Edible coatings e. All of the above

All of the above

The material used in canning food products. a. Galvanized iron sheet no. 28 b. Tin can c. Enameled electrotin plate d. None of the above

Enameled electrotin plate

Which of the following statements is true in canning food products? a. Empty cans should be protected from dampness and steam and should be kept as clean as possible during storage. b. The can handling methods should be designed to prevent scratching or denting during operation. c. Prior to filling the cans, they should be spray washed with a relatively large volume of water at a minimum temperature of 180°F. d. All of the above

All of the above

The process in applying the can with detergent spray after closure to remove grease and bits of adhering products. a. Can cleaning b. Filled can washing c. Can sterilizing d. None of the above

Filled can washing

Which of the following equipment is used in canning? a. Steam jacketed kettle b. Weighing scale c. Hoist and track work d. All of the above

All of the above

The process of quick freezing of products and then placing it in a chamber under a vacuum condition and then raising the temperature so that the material is kept near the triple point of water during dehydration. a. Vacuum drying b. Spray drying c. Freeze drying d. All of the above

Freeze drying

The ___ point of water is the theoretical condition where the temperature and pressure of water can exist as solid, liquid, and gas. At this point, minimum of amount of energy is needed in removing the moisture from solid to gas. a. adiabatic b. isothermal c. triple

triple

Which of the following is an advantage of freeze drying? a. Minimum change in the labile constituents of the product due to low temperature used during drying. b. Small loss in volatile compound resulting to retained flavor during rehydration. c. No foaming occurs in the product during drying. d. Retains original structure of the product. e. Coagulation is reduced to minimum. f. No case hardening occurs in the product being dried. g. Retards bacterial growth and enzyme change h. Little oxygen is present in the product. i. All of the above j. Five of the above

All of the above

A process which helps to preserve meat products against oxidation and growth of bacteria by providing protective film on the product’s surface by slow burning of wood. a. Oil coating b. Wet drying c. Smoking

Smoking

The compound produced during smoking which serves as an active antioxidant substance. a. Phenol b. Formaldehyde c. Hydrocarbon d. All of the above

Phenol

A principal bacterial agent that serves as anti bacterial during smoking of meat products. a. Phenol b. Formaldehyde c. Hydrocarbon d. All of the above

Formaldehyde

The largest size of eggs. a. Extra large b. Double extra large c. Jumbo d. All of the above

Jumbo

The smallest size of eggs. a. Extra small b. Double extra small c. Pewee d. None of the above

Pewee