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. Lactic acid bacteria all produce ______ ______ from __________






2. Antibiotics are not universally permitted as...






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






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






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






6. Sensitivity of microorganisms to ______ expressed as D value






7. ______ _____ and _____ are pasteurized after filling






8. Two organic acids...






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






10. Two sources of irradiation...






11. Fruits and some tomato products are...






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






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






14. Factors needed to produce commercial sterility (5)...






15. Major concern of modified atmosphere packaging...






16. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.






17. In acid foods bringing the slowest heating point in the can to...






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






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






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






21. Methods used to dehydrate (2)






22. Shelf Life and safety is influenced by (5)...






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






24. Physical Preservation (4 techniques)






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






26. Each food has a minimal ______ below which it cannot be held without some _______ change






27. Freezing is similar to conventional...






28. Modified Atmosphere Packaging (MAP)...






29. nitrates and nitrites target...






30. Irradiated foods (6)






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






32. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.






33. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .






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






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






36. M. tuberculosis is destroyed in...






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






38. salts & sugars...






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






40. 3 functions of a vacuum...






41. You can calculate doses for irradiation based on (3)...






42. 4 factors affecting heat resistance in microorganisms






43. Salmonella is destroyed in...






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






45. Acid Foods have pH of...






46. In steam displacement vacuum pulled as steam __________ .






47. Categories of chemical preservation (4)






48. What is an example of a fermentation reaction?






49. Vegetables - meat - and fish are...






50. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.