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. ______ _____ and _____ are pasteurized after filling






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






3. Freezing does (3)...






4. Vegetables - meat - and fish are...






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






6. Salmonella is destroyed in...






7. Acid Foods have pH of...






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






9. The main premise in heat preservation...






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






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






12. Ethylene and propolyne oxides are classified as






13. What is an example of a fermentation reaction?






14. Fruits and some tomato products are...






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






16. Modified Atmosphere Packaging (MAP)...






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






18. FDA definition of chemical preservation...






19. Lactic acid fermentation produces ________ .






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






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






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






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






24. The temperature for chilling preservation is...






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






26. Pasteurization is a ___________ _______ heat treatment.






27. A difference in temperature is necessary for a ____ ________ in thermal destruction.






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






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






30. Inactivating contaminating organisms is...






31. Antimicrobrials lower






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






33. In steam displacement vacuum pulled as steam __________ .






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






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






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






37. no CAP packages are in...






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






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






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






41. 3 methods for producing a vacuum...






42. Categories of chemical preservation (4)






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






44. Removal of _____ is important for preservation






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






46. 3 functions of a vacuum...






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






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






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






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