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 steam displacement vacuum pulled as steam __________ .






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






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






4. salts & sugars...






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






6. Categories of chemical preservation (4)






7. Pasteurization is a ___________ _______ heat treatment.






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






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






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






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






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






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






14. 3 methods for producing a vacuum...






15. In steam displacement can is immediately...






16. Irradiated foods (6)






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






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






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






20. Antimicrobrials lower






21. 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.






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






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






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






25. Fruits and some tomato products are...






26. Ethylene and propolyne oxides are classified as






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






28. Acid Foods have pH of...






29. Two sources of irradiation...






30. Sensitivity of microorganisms to ______ expressed as D value






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






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






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






34. Chemical Preservation (2 techniques)






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






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






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






38. no CAP packages are in...






39. FDA definition of chemical preservation...






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






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






42. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .






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






44. Low acid foods require...






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






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






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






48. What is an example of a fermentation reaction?






49. Freezing does (3)...






50. Antibiotics are not universally permitted as...