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. Low acid foods all have a pH...






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






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






4. Lactic acid bacteria all produce ______ ______ from __________






5. Two organic acids...






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






7. 3 methods for producing a vacuum...






8. Methods used to concentrate (2)






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






10. Antimicrobrials lower






11. Pasteurization is a ___________ _______ heat treatment.






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






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






14. Two groups of inorganic salts...






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






16. Sensitivity of microorganisms to ______ expressed as D value






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






18. What is an example of a fermentation reaction?






19. Modified Atmosphere Packaging (MAP)...






20. FDA definition of chemical preservation...






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






22. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.






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






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






25. M. tuberculosis is destroyed in...






26. Ethylene and propolyne oxides are classified as






27. Salmonella is destroyed in...






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






29. 4 factors affecting heat resistance in microorganisms






30. The temperature for chilling preservation is...






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






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






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






34. Fruits and some tomato products are...






35. The main premise in heat preservation...






36. salts & sugars...






37. 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.






38. no CAP packages are in...






39. Physical Preservation (4 techniques)






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






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






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






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






44. ______ _____ and _____ are pasteurized after filling






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






46. Freezing does (3)...






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






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






49. Inactivating contaminating organisms is...






50. Antibiotics are not universally permitted as...