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






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






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






4. Removal of _____ is important for preservation






5. Two organic acids...






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






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






8. 3 functions of a vacuum...






9. 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.






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






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






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






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






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






15. Methods used to dehydrate (2)






16. Antimicrobrials lower






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






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






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






20. Lactic acid bacteria all produce ______ ______ from __________






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






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






23. Freezing is similar to conventional...






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






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






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






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






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






29. Inactivating contaminating organisms is...






30. no CAP packages are in...






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






32. In steam displacement can is immediately...






33. Methods used to concentrate (2)






34. Freezing does (3)...






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






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






37. Chemical Preservation (2 techniques)






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






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






40. Lactic acid fermentation produces ________ .






41. Vegetables - meat - and fish are...






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






43. M. tuberculosis is destroyed in...






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






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






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






47. The temperature for chilling preservation is...






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






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






50. Acid Foods have pH of...