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. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required






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






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






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






5. Lactic acid fermentation produces ________ .






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






7. Freezing does (3)...






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






9. M. tuberculosis is destroyed in...






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






11. nitrates and nitrites target...






12. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.






13. In steam displacement vacuum pulled as steam __________ .






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






15. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.






16. In heat preservations microorganisms are controlled by either...






17. Categories of chemical preservation (4)






18. Two groups of inorganic salts...






19. Pasteurization is a ___________ _______ heat treatment.






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






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






22. Benefits of optimal thermal process (2)...






23. Low acid foods require...






24. The main premise in heat preservation...






25. Steam displacement is limited to products without large amounts of __________ _____ .






26. Ethylene and propolyne oxides are classified as






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






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






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






30. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.






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






32. _______ is injected into _____ to displace air in steam displacement.






33. salts & sugars...






34. Antibiotics are not universally permitted as...






35. What is an example of a fermentation reaction?






36. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.






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






38. 3 functions of a vacuum...






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






40. Removal of _____ is important for preservation






41. Physical Preservation (4 techniques)






42. Irradiation doesn't _______ well in food and is best for ________ ________ .






43. In steam displacement can is immediately...






44. Lactic acid bacteria all produce ______ ______ from __________






45. Two sources of irradiation...






46. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.






47. Sulfur dioxide used in (2)...






48. 3 methods for producing a vacuum...






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






50. The temperature for chilling preservation is...