Test your basic knowledge |

Food Preservation And Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Steam displacement is limited to products without large amounts of __________ _____ .






2. Major concern of modified atmosphere packaging...






3. Removal of _____ is important for preservation






4. Low acid foods require...






5. The main premise in heat preservation...






6. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)






7. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .






8. Freezing is similar to conventional...






9. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)






10. acetic & lactic acids are used in...






11. In vacuum packaging food is placed in a _____ ______ package and air is removed to prevent grwoth or aerobic spoilage organism - shrinkage - oxidation - and color degredation.






12. Preservative effect of ______ _____ is only effective on microorganisms.






13. Smoke was originally used as a _______ and now for ______






14. Irradiated foods (6)






15. Pasteurization is a ___________ _______ heat treatment.






16. Canned foods are divided into 2 groups based on pH...






17. Low acid foods all have a pH...






18. Modified Atmosphere Packaging (MAP)...






19. FDA definition of chemical preservation...






20. Categories of chemical preservation (4)






21. M. tuberculosis is destroyed in...






22. _________ reactions preserve food products through the biology of the byproduct






23. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.






24. In glass there is a risk of...






25. A difference in temperature is necessary for a ____ ________ in thermal destruction.






26. The preservative effect of heat processing is due to the...






27. Optimal thermal process is the _____ treatment that achieves ______ _______






28. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .






29. ______ _____ and _____ are pasteurized after filling






30. ________ spores may be assumed to have ________ order of death.






31. Chilling preservation is widely used as short term preservation because it slows (4)...






32. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food






33. In dehydration mositure content of the food is ____ to concentration less than ____ w/w






34. Antimicrobrials lower






35. The temperature for chilling preservation is...






36. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.






37. _____ or _____ exposures to high temperatures induces stress Which may cause injury






38. Two organic acids...






39. Fruits and some tomato products are...






40. Vegetables - meat - and fish are...






41. Acid Foods have pH of...






42. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )






43. Salmonella is destroyed in...






44. controlled atmosphere packaging (CAP) is...






45. Preservation is achieved by the increased _______ or decreased _______ - and _________ .






46. In steam displacement can is immediately...






47. Propionic acid is used in...






48. Freezing does (3)...






49. In steam displacement vacuum pulled as steam __________ .






50. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value