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Food Processing Flashcards

1
Q
  1. The prevention or protection of
    products against spoilage.
    a. Preservation
    b. Drying
    c. Dehydration
    d. None of the above
A

Preservation

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2
Q

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

A

Pasteurization

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3
Q

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

A

Pasteurization

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4
Q

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

A

Freezing and oven drying

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5
Q

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

A

before and during storage

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6
Q

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

A

Freeze drying

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7
Q

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

A

Spray dryer

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8
Q

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

A

Canning

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9
Q

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

A

Tempering

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10
Q

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

A

74°C

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11
Q

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

A

115°C

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12
Q

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

A

Exhausting

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13
Q

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

A

Homogenizing

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14
Q

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

A

Roasting

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15
Q

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

A

250° - 300°F

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16
Q

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

A

Blanching

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17
Q

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

A

Aging

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18
Q

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

A

Conching

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19
Q

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

A

Leaching

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20
Q

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

A

Jams

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21
Q

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

A

Sterilization

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22
Q

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

A

Heat sterilization

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23
Q

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

A

74°C

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24
Q

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

A

Extruder

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25
Q

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

A

4 – 12 months

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26
Q

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

A

Filtration

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27
Q

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

A

Degassing

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28
Q

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

A

Filtration

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29
Q

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

A

to promote even drying of product

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30
Q

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

A

rapid drying

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31
Q

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

A

too-high drying temperature used

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32
Q

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

A

125°F

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33
Q

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

A

80-90°F

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34
Q

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

A

4 - 8 hours

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35
Q

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

A

Blanching

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36
Q

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

A

Lemon salt

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37
Q

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

A

All of the above

38
Q

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

A

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

39
Q

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

A

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

40
Q

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

A

All of the above

41
Q

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

A

Blanching

42
Q

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

A

Sulfuring

43
Q

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

A

All of the above

43
Q

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

A

plastic container

44
Q
  1. An indicator of food quality which
    determines its acceptability to the
    consumers.
    a. Taste
    b. Flavor
    c. Palatability
    d. None of the above
A

Palatability

45
Q

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

A

Kneader

46
Q

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

A

Juices

47
Q

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

A

. Mashed vegetables

48
Q

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

A

Jellies

49
Q
  1. A clear jelly which contains evenly
    suspended slices of fruits or peel.
    a. Jam
    b. Jellies
    c. Marmalades
    d. All of the above
A

Marmalades

50
Q

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

A

Fruit leathers

51
Q

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

A

Fermentation

52
Q

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

A

Pickling

53
Q

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

A

Emulsifiers

54
Q

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

A

Antioxidants

55
Q

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

A

Ingredient

56
Q

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

A

Label

57
Q

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

A

Sanitation

58
Q

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

A

Color and flavor

59
Q

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

A

below 14°C

60
Q

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

A

14°C

61
Q

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

A

b. 29° – 30°F

62
Q

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

A

28°F

63
Q

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

A

Giblets

64
Q

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

A

All of the above

65
Q

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

A

Meat

66
Q

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

A

Lapan

67
Q

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

A

Mutton

68
Q

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

A

frozen rapidly

68
Q

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

A

Veal

69
Q

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

A

storing it in aluminum foil

70
Q

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

A

6 to 12 months

71
Q

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

A

1 to 2 days

72
Q

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

A

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

73
Q

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

A

All of the above

74
Q

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

A

Two of the above

75
Q

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

A

oxidation of fats

76
Q

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

A

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

77
Q

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

A

Sherbet

78
Q

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

A

All of the above

79
Q

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

A

Enameled electrotin plate

80
Q

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

A

All of the above

81
Q

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

A

Filled can washing

82
Q

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

A

All of the above

83
Q

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

A

Freeze drying

84
Q

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

A

triple

85
Q

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

A

All of the above

86
Q

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

A

Smoking

87
Q

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

A

Phenol

88
Q

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

A

Formaldehyde

89
Q

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

A

Jumbo

90
Q

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

A

Pewee

Area 3 (10 decks)

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