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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. Fruits and some tomato products are...






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






3. Salmonella is destroyed in...






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






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






6. ______ _____ and _____ are pasteurized after filling






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






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






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






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






11. Methods used to concentrate (2)






12. In glass there is a risk of...






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






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






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






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






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






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






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






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






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






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






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






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






25. 3 functions of a vacuum...






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






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






28. Major concern of modified atmosphere packaging...






29. Irradiated foods (6)






30. Inactivating contaminating organisms is...






31. Ethylene and propolyne oxides are classified as






32. 4 factors affecting heat resistance in microorganisms






33. Physical Preservation (4 techniques)






34. In steam displacement can is immediately...






35. Propionic acid is used in...






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






37. salts & sugars...






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






39. Antibiotics are not universally permitted as...






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






41. Freezing is similar to conventional...






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






43. nitrates and nitrites target...






44. Methods used to dehydrate (2)






45. FDA definition of chemical preservation...






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






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






48. Removal of _____ is important for preservation






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






50. 3 methods for producing a vacuum...







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