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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. Categories of chemical preservation (4)






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






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






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






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






6. salts & sugars...






7. Antimicrobrials lower






8. Propionic acid is used in...






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






10. Unfilled volume of a hermetic food container is referred to as the __________ .






11. nitrates and nitrites target...






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






13. The temperature for chilling preservation is...






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






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






16. Major concern of modified atmosphere packaging...






17. Low acid foods require...






18. Vegetables - meat - and fish are...






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






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






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






22. FDA definition of chemical preservation...






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






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






25. Antibiotics are not universally permitted as...






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






27. Fruits and some tomato products are...






28. Methods used to concentrate (2)






29. 3 methods for producing a vacuum...






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






31. 3 functions of a vacuum...






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






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






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






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






36. ______ _____ and _____ are pasteurized after filling






37. Salmonella is destroyed in...






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






39. Modified Atmosphere Packaging (MAP)...






40. Inactivating contaminating organisms is...






41. Two groups of inorganic salts...






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






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






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






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






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






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






48. The main premise in heat preservation...






49. Freezing does (3)...






50. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms







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