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






2. Lactic acid fermentation produces ________ .






3. ______ _____ and _____ are pasteurized after filling






4. Antimicrobrials lower






5. Inactivating contaminating organisms is...






6. Antibiotics are not universally permitted as...






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






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






9. Two groups of inorganic salts...






10. Vegetables - meat - and fish are...






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






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






13. Two organic acids...






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






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






16. no CAP packages are in...






17. In steam displacement vacuum pulled as steam __________ .






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






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






20. Two sources of irradiation...






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






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






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






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






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






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






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






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






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






30. To minimize problems with modified atmosphere packaging (MAP) (4)...






31. Ethylene and propolyne oxides are classified as






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






33. Freezing is similar to conventional...






34. The main premise in heat preservation...






35. Methods used to dehydrate (2)






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






37. Salmonella is destroyed in...






38. Chemical Preservation (2 techniques)






39. What is an example of a fermentation reaction?






40. Irradiated foods (6)






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






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






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






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






45. 4 factors affecting heat resistance in microorganisms






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






47. Major concern of modified atmosphere packaging...






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






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






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







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