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






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






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






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






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






6. In steam displacement vacuum pulled as steam __________ .






7. Two sources of irradiation...






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






9. Vegetables - meat - and fish are...






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






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






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






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






14. The temperature for chilling preservation is...






15. Methods used to dehydrate (2)






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






17. Antimicrobrials lower






18. nitrates and nitrites target...






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






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






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






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






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






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






25. salts & sugars...






26. Inactivating contaminating organisms is...






27. Pasteurization is a ___________ _______ heat treatment.






28. The main premise in heat preservation...






29. 3 functions of a vacuum...






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






31. Two groups of inorganic salts...






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






33. Physical Preservation (4 techniques)






34. Irradiated foods (6)






35. Major concern of modified atmosphere packaging...






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






37. Acid Foods have pH of...






38. In steam displacement can is immediately...






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






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






41. Two organic acids...






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






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






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






45. Modified Atmosphere Packaging (MAP)...






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






47. 3 methods for producing a vacuum...






48. FDA definition of chemical preservation...






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






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