Food Preservation Exam 2

Water activity is the amount of water in food that can support the growth of bacteria, yeast, and mold.

a) true

b) false

A

Aw is the same as percentage moisture.

a) true

b) false

B

Most bacteria grow well at a Aw below .91.

A) True

B) False - They do not grow well at Aw under .91.

B

Made by cutting long strips of raw of meat heavily spiced with salt, black pepper & coriander and allowed to air-dry.

A) Country Ham

B) Biltong

C) Droëwors

B

They are made by air drying the traditional, coriander spiced sausage. Not normally cooked during processing or prior to consumption.

A) Country Ham

B) Biltong

C) Droëwors

C

Dry cured pork product, traditionally made and consumed in the southeastern U.S.

A) Country Ham

B) Biltong

C) Droëwors

A

Examples of reduced water activity meats:

1) jerky

2) pork rinds

3) fatback

4) Bresaola 

A) 1 & 2

B) 1 & 3

C) 2 & 3

D All of the above

D

Inclusion of ____ was often used in conjunction with the drying of food.

A) sugar

B) salt

C) sodium nitrite

B

Moisture/Protein Ratio is used for USDA labeling requirements.

A) True

B) False - it is used for FDA regulations.

A

Natural style beef jerky is from whole muscle meat.

A) True

B) False - it is ground meat formed into strips.

A

Chunked and formed beef jerky is ground meat thats formed into strips.

A) True

B) False - it’s chunks of meat that are molded.

B

Ground and formed beef jerky is ground meat formed into strips.

A) True

B) False - its chunks that are molded.

A

Kippered Beef is the same thing as beef jerky.

A) True

B) False - It’s a cured dry product similar to beef jerky but not as dry

B

Natural Jerky is:

A) Lean Beef 2-5% Fat

B) Lean and Trim 6-10% Fat

C) Trim 10-18% Fat

A

Kippered Jerky is:

A) Lean Beef 2-5% Fat

B) Lean and Trim 6-10% Fat

C) Trim 10-18% Fat

B

Chunked and Formed Jerky is:

A) Lean Beef 2-5% Fat

B) Lean and Trim 6-10% Fat

C) Trim 10-18% Fat

C

Traditional Jerky is:

A) 65% of market

B) 20% of market

C) 10% of market

D) 5% of market

A

Teriyaki Jerky is:

A) 65% of market

B) 20% of market

C) 10% of market

D) 5% of market

B

Hot Jerky is:

A) 65% of market

B) 20% of market

C) 10% of market

D) 5% of market

C

Other flavors are (barbecue, jalapeño, fruit, etc):

A) 65% of market

B) 20% of market

C) 10% of market

D) 5% of market

D

The meat snack category is decreasing annually.

A) True

B) False - it is increasing, into double digit growth eight of the last twelve years.

B

Commercial pasteurization machines were introduced in ___.

A) 1950

B) 1731

C) 1997

D) 1895

D

Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.

A) True

B) False - It contains colostrum.

A

What cow makes the most pounds of milk per day?

A) Jersey

B) Holstein

C) Guernsey

D) Brown Swiss

B

The Pasteurized Milk Ordinance specifies sanitation measures throughout production, handling, pasteurization, and distribution of milk.

A) True

B) False

A

The Pasteurized Milk Ordinance did not cause Non-Pulmonary Tuberculosis infections to plummet to near zero.

A) True

B) False - it did cause it to plummet to near zero.

B

Homogenized milk is:

A) ≥3.25% fat

B) 2% fat

C) 1% fat

D) <0.5% fat

A

Reduced fat milk is:

A) ≥3.25% fat

B) 2% fat

C) 1% fat

D) <0.5% fat

B

Low-fat milk is:

A) ≥3.25% fat

B) 2% fat

C) 1% fat

D) <0.5% fat

C

Fat-free milk (skim milk) is:

A) ≥3.25% fat

B) 2% fat

C) 1% fat

D) <0.5% fat

D

The purpose of thermalization is to eliminate gram-negative psychrotrophic spoilage organisms (enzyme production).

A) True

B) False - is is to reduce it.

B

____ is the removal of small particles (straw, hair, etc).

A) Clarification

B) Bactrofugation

C) Microfiltration

A

_____ is centrifugal separation of microorganisms from milk:

A) Clarification

B) Bactrofugation

C) Microfiltration

B

_____: microfilter membranes of 1.4 mm or less can lead to reduction of bacteria and spores up to 99.5-99.99%.

A) Clarification

B) Bactrofugation

C) Microfiltration

C

Standardization of fat content is the adjustment of fat content of milk or a milk product by addition of cream or skim milk to obtain a given fat content.

A) True

B) False - it is homogenization.

A

Ultra-pasteurized milk is aseptically packaged and stored at room temperature.

A) True

B) False — Ultra-high temperature milk.

B

Nitrite:

A) NO3^-

B) NO2^-

B

Nitrate:

A) NO3^-

B) NO2^-

A

Water is a cure ingredient.

A) True

B) False — it is not.

A

Sodium Nitrite is a cure ingredient.

A) True

B) False

A

Smoke condensate is a cure ingredient.

A) True

B) False

A

Curing is not considered to be a hurdle.

A) True

B) False

B

Sodium Nitrite is toxic if consumed in excess.

A) True

B) False 

A

Sodium erythorbate is a ____.

A) cure accelerator

D) cure decelerator 

A

____ are added directly to the surface of the meat and used for products like country ham, serrano, ham, salami, bresaola, pancetta.

A) Dry cure

B) Immersion cure

C) Injection cure

A

____ is direct immersion of meat into a “cure pickle”. The cure time is long. 

A) Dry cure

B) Immersion cure

C) Injection cure

B

Cured vs Non-cured

A) 9CFR 317.17 and 319.2

B) 9CFR 319.2 and 317.17

A

Alkaline pH range is approximately:

A) 2-6

B) 7

C) 8-11

C

Neutral pH range is approximately:

A) 2-6

B) 7

C) 8-11

B

Acidic pH range is approximately:

A) 2-6

B) 7

C) 8-11

A

_____ is the direct addition of acids to lower the pH.

A) Acidified

B) Fermented

C) High Acid Food

A

Initiate ____ to lower the pH.

A) Acidified

B) Fermented

C) High Acid Food

B

_____ is naturally low pH.

A) Acidified

B) Fermented

C) High Acid Food

C

_______ - foods (other than alcoholic beverages) that have a pH greater than 4.6 and less than 7.0. (___ does not mean low pH, but relates to the pH values above 4.6.)

A) Low-acid foods

B) Acidified foods

C) Acid Foods

D) Fermented foods

A

___ - low-acid foods that have their pH lowered to 4.6 or less by the addition of acids or acid foods.

A) Low-acid foods

B) Acidified foods

C) Acid Foods

D) Fermented foods

B

___ - products that have a natural pH of 4.6 or below.

A) Low-acid foods

B) Acidified foods

C) Acid Foods

D) Fermented foods

C

Most fruits are high acid foods and may be

given a mild heat process.

A) True

B) False

A

Most microorganisms grow best at pH values

around 4.0, few grow below pH 7.0

A) True

B) False - Most microorganisms grow best at pH values around 7.0, few grow below pH 4.0

B

Yeasts and molds are generally more acid tolerant than bacteria and can grow at lower pH values.

A) True

B) False - Yeasts and molds are generally less acid tolerant than bacteria and can grow at higher pH values.

A

FDA Regulation: Low Acid Canned Foods

A) 21CFR, Title 113

B) 21CFR, Title 114

C) 21CFR, Title 120

D)9CFR, Title 319

A

FDA Regulation: Acidified Foods

A) 21CFR, Title 113

B) 21CFR, Title 114

C) 21CFR, Title 120

D) 9CFR, Title 319

B

FDA Regulation: Juice HAACP

A) 21CFR, Title 113

B) 21CFR, Title 114

C) 21CFR, Title 120

D) 9CFR, Title 319

C

USDA Regulation: Fermented Meats

A) 21CFR, Title 113

B) 21CFR, Title 114

C) 21CFR, Title 120

D) 9CFR, Title 319

D

Lactic acid bacteria are more acid resistant than most other microorganisms in fermented foods.

A) True

B) False

A

Leuconostoc

A) Homofermenter

B) Heterofermenter

B

Lactococcus:

A) Homofermenter

B) Heterofermenter

A