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






2. Vegetables - meat - and fish are...






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






4. 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.






5. Methods used to concentrate (2)






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






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






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






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






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






11. Low acid foods require...






12. Two sources of irradiation...






13. no CAP packages are in...






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






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






16. The temperature for chilling preservation is...






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






18. Antibiotics are not universally permitted as...






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






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






21. Irradiated foods (6)






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






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






24. M. tuberculosis is destroyed in...






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






26. nitrates and nitrites target...






27. Two groups of inorganic salts...






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






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






30. Sensitivity of microorganisms to ______ expressed as D value






31. Removal of _____ is important for preservation






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






33. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)






34. Lactic acid bacteria all produce ______ ______ from __________






35. Chemical Preservation (2 techniques)






36. Thermal process is specific to (3)...






37. EtO is used to _____ package materials for asceptic products






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






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






40. 3 functions of a vacuum...






41. salts & sugars...






42. 3 methods for producing a vacuum...






43. Freezing does (3)...






44. Physical Preservation (4 techniques)






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






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






47. Ethylene and propolyne oxides are classified as






48. Inactivating contaminating organisms is...






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






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