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






2. Lactic acid fermentation produces ________ .






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






4. Two sources of irradiation...






5. Irradiated foods (6)






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






7. Freezing is similar to conventional...






8. FDA definition of chemical preservation...






9. Categories of chemical preservation (4)






10. Inactivating contaminating organisms is...






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






12. The temperature for chilling preservation is...






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






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






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






16. Two groups of inorganic salts...






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






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






19. Lactic acid bacteria all produce ______ ______ from __________






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






21. Modified Atmosphere Packaging (MAP)...






22. Ethylene and propolyne oxides are classified as






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






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






25. Antibiotics are not universally permitted as...






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






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






28. In steam displacement can is immediately...






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






30. 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.






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






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






33. Two organic acids...






34. Freezing does (3)...






35. salts & sugars...






36. Physical Preservation (4 techniques)






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






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






39. What is an example of a fermentation reaction?






40. ______ _____ and _____ are pasteurized after filling






41. Salmonella is destroyed in...






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






43. no CAP packages are in...






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






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






46. Methods used to dehydrate (2)






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






48. Vegetables - meat - and fish are...






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






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