FOOD PROCESSING TECHNOLOGIES
Manufacturing Processes Involved in Food Production
1. Chemical treatments are useful in plant and animal farming because they
a. Boost production
b. Guarantee adequate food supply
c. Ensure higher quality of produce
d. All of the above
2. The amount of pesticide residue in food depends on the following factors except
a. type and amount of pesticide used
b. amount of rain, wind and sunshine that fell on the crop
c. kind of processing that food undergoes
d. none of the above
3. Advantages of using antibiotics for animal farming include the following except
a. Promotes growth
b. Breeds antibiotic-resistant bacteria
c. Cuts down the amount of feed required
d. Keeps animals healthy
4. Steroid hormone drugs are typically formulated as
a. Pellets/implants
b. Injectables
c. Capsules
d. Vaccines
5. Which of the following is a synthetic derivative of natural hormones?
a. Estrogen
b. Testosterone
c. Zeranol
d. Progesterone
6. The Food and Drug Administration approves drugs for animal treatment only after
information and/or studies have shown the following
a. Food from the treated animals is safe for people to eat
b. The drugs do not harm the treated animal or the environment
c. The drugs are effective and works on its intended use
d. All of the above
7. They are added to food to replace colors lost during preparation or to make food look
more attractive.
a. Flavor
b. Color Retention agents
c. Food Coloring
d. Flavor Enhancer
8. They provide a shiny appearance or protective coating to foods
a. Humectants
b. Glazing Agents
c. Fortifying Agents
d. Thickeners
9. They allow for package integrity testing to prevent foods from being exposed to
atmosphere thus guaranteeing the shelf-life.
a. Thickeners
b. Packaging
c. Preservatives
d. Tracer Gas
10. They are codes for substances that are permitted for use within the European Union and
European Free Trade Association
a. E numbers
b. United Nations number
c. CAS number
d. RTCES number
11. The number subranges of 150-159 describes the color _____________.
a. Blues and Violets
b. Greens
c. Browns and Blacks
d. Red
12. The number subranges of 990 – 999 are classified as the ____________.
a. Foaming Agents
b. Waxes
c. Sweeteners
d. Improving Agents
13. They prevent or inhibit spoilage due to fungi, bacteria and other microorganism.
a. Preservatives
b. Stabilizer
c. Thickeners
d. Tracer Gas
14. Mainly used for the production of emulsions on a laboratory scale.
a. Membrane Homogenizer
b. Mixer
c. Microfluidizer
d. Hydroshear Homogenizer
15. Which of the following is a common effect on food products in the absence of food
packaging?
a. Increase in storage life
b. Halts surface ripening
c. Inhibits growth of microorganisms
d. Changes in surface pigments
16. A type of packaging used in storage of food that uses an optimal blend of pure oxygen,
carbon dioxide and nitrogen within a high barrier or permeable package
a. Controlled atmosphere packaging
b. Modified atmosphere packaging
c. Vacuum packaging
d. None of the above
17. A type of controlled atmosphere storage that is maintained under reduced pressure and
high humidity, preventing respiration and dehydration of food product
a. Refrigeration
b. In-ground storage
c. Hypobaric storage
d. Modified atmosphere
18. Which of the following is a disadvantage of modified atmosphere packaging?
a. Increases the shelf life of meat from 3 to 21 days
b. Extends the seasons of certain fruits and vegetables
c. Provides long-distance export options
d. Reverts to the food’s normal shelf life once opened
19. Also known as thermal processing involves heating food, either in a sealed container or
by passing it through a heat exchanger, followed by packaging.
a. Heat treatment
b. Chemical Treatment
c. Mechanical Treatment
d. Food Preservation
20. Which is not a part of an autoclave equipment?
a. Flowmeter
b. Heat Exchanger
c. Air vent
d. None of the above
21. In High-Temperature-Short-Time (HTST) pasteurization, milk must be heated to at
least__.
a. 42°C
b. 52°C
c. 62°C
d. 72°C
22. The following products can be pasteurized except____.
a. Yogurt
b. Milk
c. Cider
d. None of the above
23. Hot water blanchers operate at a temperature range of______.
a. 70°C to 110°C
b. 75°C to 100°C
c. 70°C to 100°C
d. 77°C to 150°C
24. Which of the following is not a function of blanching?
a. Reduces surface microbial contamination
b. Removes air from intercellular spaces prior to canning
c. Lower enzymatic activity in vegetables and fruits
d. Kills pathogens and all spores of bacteria
25. A process that eliminates, removes, kills, or deactivates all forms of life and other
biological agents like prions present in a specific surface, object or fluid.
a. Blanching
b. Pasteurization
c. Sterilization
d. None of the above
26. Sterilization requires products to be heated below 100 .
a. True
b. False
27. How many phases are involved in steam sterilization process?
a. 6
b. 5
c. 4
d. 3
28. Which is not an advantage of steam sterilization?
a. Steam kills at lower temperatures than dry heat
b. Instruments need to be free from grease and oil and not be sensitive with heat
c. Stainless steel instruments withstand repeated processing without damage and no residue
d. None of the above
29. Which temperature range is used for storage of frozen fish?
a. 0°C to -5°C
b. -20°C to -30°C
c. +4°C to 0°C
d. 5°C to 10°C
30. Which of the following statements are true?
a. Fish quality can be improved by freezing
b. Fish for freezing should be of the highest possible quality
c. Second rate fish can be sold at a premium after freezing.
d. Freezing fish when supply is scarce enables the processor to stabilize the price to the
consumer.
31. Poor freezing practice may produce a weight loss in the thawed product due to drip loss.
This may be caused by which of the following?
a. Bacterial action
b. Slow freezing
c. Formation of small ice crystals
d. Glazing
32. Why does frost build-up cause problems in a continuous blast freezer with a mesh
conveyor belt?
a. Because it reduces air circulation
b. Because it prevents contact to the conveyor
c. Because it will cause the product to freeze to the conveyor
d. It does not cause problems
33. It is a type of freezing method in which cold air is circulated over the product at high
velocity, removing heat from the product and releasing in to an air/refrigerant heat exchanger
before being circulated.
a. Contact Freezing
b. Cryogenic Freezing
c. Blast Freezing
d. Refrigeration
34. Intermittent freezers operate like a half-batch system. Which of the following is an
example of intermittent freezer?
a. Cold storage rooms
b. Stationary blast freezing tunnels
c. Process line freezer
d. Push-through trolley freezer
35. With prolonged storage of frozen fish, the glaze may be lost. Which of the following
actions is necessary to maintain the quality of fish?
a. Subject to blast freezing
b. Re-glaze the frozen fish
c. Reduce the storage temperature
d. Blanching
36. Which of the following packaging requires the least amount of freezing time?
a. Wood box, unwrapped, no lid
b. Wood box, wrapped in folio, no lid
c. Wood box, wrapped in paper, no lid
d. Wood box, wrapped in paper, lid closed
37. In meat industry, _______ are the operations used to produce the optimum texture in a
chilled product so that it is suitable for mechanical processing. In this case, the product is semi-
frozen so that it is stiff enough to be sliced, cubed etc.
a. Spray glazing and Dipping
b. Partially Fermented Freezing
c. Tempering and Crust Freezing
d. Whipping and Dynamic Freezing
38. Fluctuating temperature in cold storage rooms could cause _______.
a. Recrystallization forming large ice crystals
b. Poor heat transfer
c. Discoloration
d. Protein denaturation
39. Blast freezers tend to be a good choice rather than plate freezers in which of the
following products?
a. Food of irregular shapes
b. Food rich in enzymes
c. Temperature sensitive food
d. All kind of food
40. Why is it necessary to form a layer of ice coating on the blast-frozen product before
storage?
a. To prevent dehydration
b. To prevent rancidity
c. To prolong shelf-life
d. All of the above
