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. processes used to remove the water are referred to as...






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






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






4. Physical Preservation (4 techniques)






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






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






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






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






9. Antimicrobrials lower






10. What is an example of a fermentation reaction?






11. Acid Foods have pH of...






12. Irradiated foods (6)






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






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






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






16. Pasteurization is a ___________ _______ heat treatment.






17. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.






18. nitrates and nitrites target...






19. Fruits and some tomato products are...






20. 4 factors affecting heat resistance in microorganisms






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






22. 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.






23. Antibiotics are not universally permitted as...






24. Removal of _____ is important for preservation






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






26. Lactic acid bacteria all produce ______ ______ from __________






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






28. Sensitivity of microorganisms to ______ expressed as D value






29. The temperature for chilling preservation is...






30. FDA definition of chemical preservation...






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






32. Modified Atmosphere Packaging (MAP)...






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






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






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






36. Two groups of inorganic salts...






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






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






39. The main premise in heat preservation...






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






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






42. 3 methods for producing a vacuum...






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






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






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






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






47. 3 functions of a vacuum...






48. Methods used to dehydrate (2)






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






50. Categories of chemical preservation (4)