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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. Methods used to concentrate (2)






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






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






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






5. _____ or _____ exposures to high temperatures induces stress Which may cause injury






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






7. In steam displacement can is immediately...






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






9. The main premise in heat preservation...






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






11. Propionic acid is used in...






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






13. Lactic acid fermentation produces ________ .






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






15. 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.






16. Inactivating contaminating organisms is...






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






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






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






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






21. Two organic acids...






22. Chemical Preservation (2 techniques)






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






24. Freezing does (3)...






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






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






27. Fruits and some tomato products are...






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






29. Major concern of modified atmosphere packaging...






30. In steam displacement vacuum pulled as steam __________ .






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






32. Two groups of inorganic salts...






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






34. Low acid foods require...






35. 3 methods for producing a vacuum...






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






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






38. no CAP packages are in...






39. _______ is injected into _____ to displace air in steam displacement.






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






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






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






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






44. Freezing is similar to conventional...






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






46. Modified Atmosphere Packaging (MAP)...






47. Pasteurization is a ___________ _______ heat treatment.






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






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






50. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.







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