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






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






3. Removal of _____ is important for preservation






4. Two sources of irradiation...






5. In steam displacement can is immediately...






6. nitrates and nitrites target...






7. Low acid foods require...






8. Antimicrobrials lower






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






10. ______ _____ and _____ are pasteurized after filling






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






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






13. Inactivating contaminating organisms is...






14. 3 methods for producing a vacuum...






15. FDA definition of chemical preservation...






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






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






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






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






20. Two organic acids...






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






22. Methods used to dehydrate (2)






23. 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.






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






25. Vegetables - meat - and fish are...






26. Sensitivity of microorganisms to ______ expressed as D value






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






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






29. no CAP packages are in...






30. Lactic acid bacteria all produce ______ ______ from __________






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






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






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






34. Major concern of modified atmosphere packaging...






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






36. Irradiated foods (6)






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






38. Propionic acid is used in...






39. Methods used to concentrate (2)






40. The main premise in heat preservation...






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






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






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






44. Freezing is similar to conventional...






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






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






47. M. tuberculosis is destroyed in...






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






49. What is an example of a fermentation reaction?






50. Salmonella is destroyed in...